#how to make Fried Egg & Cheese Toastie

[darksidescorner]

Foods Miguel and V. love, and who introduced it to their home's menu:

Miguel and Olivia both really love good food. They love trying new foods, and enjoying their favorites. They also cannot go to a lot of restaurants. Well, let me rephrase. They can, but they get a lot of stares. One because Olivia never takes off her purse, and two because Miguel is Miguel. Neither of them like that, so they focus on cooking great food for each other instead. (Please read this before reading the rest.)

Part 2 in the future, maybe?

@pinkpinkspidey

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Zuppa Toscana - Olivia. She makes it how her mother did, making it gently and lovingly burn your mouth a little bit. Peter needed milk to have it. The secret ingredient? A tiny bit of chili oil. Her and Miguel make enough for a much larger family, because they know they'll give some away and eat plenty of it themselves.

Breakfast Sandwiches - Both. They both like having eggs and bacon and cheese in a sandwich. Bonus points if the bread is toasty and crunchy. Miguel prefers cheesy scrambled egg, while Olivia prefers an over-medium egg. It is one of the very rare times Olivia is okay with being messy while eating. She'll use the bread to soak up the yolk that dripped out. She does that with her eggs in general, but with the sandwich she'll just straight up dip the sandwich in yolk. Miguel didn't understand it until he tried it. Then he got it. He still prefers his egg scrambled, though.

Southern-Style Chicken and Dumplings - Olivia. The texture is to die for. It's a food they will both sit there with their eyes closed and savor. It's also the food Olivia gives to Spiders struggling. Especially ones who have just experienced a canon event. It's one of the many ways she cares for the members of the Society.

Mexican Hot Chocolate - Miguel. Olivia has always loved hot chocolate. She always doctors a cup of powdered hot chocolate, putting in powdered creamer and... more sugar? Regardless of whatever diabetic monstrosity she was cooking up, Miguel saw an opportunity. And he took it. He brought her a cup one day, but didn't tell her it was anything different than her usual. He wishes he had Lyla record the look on her face. There were tears. It was that good. Olivia tries to make it, but she can't do it quite like Miguel.

Hot chocolate has a special place in Miguel's heart. It was a major comfort drink for him and Gabriel during their troubled childhoods. It was a drink that got him through a lot. Being able to share that is very important to him.

Fried Rice - Olivia. It was a staple of her childhood. It's simple, and a good thing to make when you have vegetables to use up. Olivia adds extra egg and sesame oil. The first time Miguel ever had sesame oil, he had no clue what the hell that taste was but he liked it. He asked what that one flavor was, and Olivia showed him. She makes food with it often, because she knows Miguel likes it.

Sometimes, Miguel will eat rolls of his webbing, especially when he does not feel like leaving his office (post-Gabrielle esp). He started dipping it in sesame oil, and that's now one of his default ways of eating it. He made Lyla swear not to tell Olivia, and so far she hasn't. (This entire paragraph is a reference to this post. I am a firm believer in it.)

Mexican Paella - Miguel. He had actually never tried it or made it until he was an adult. He was curious, so he made it. It was delicious. He leaned more into the chicken than he did the seafood whenever he made it. However, when they started making it together, they leaned more towards shrimp. Probably because Olivia loves shrimp, and will slip more shrimps onto it before baking it.

Smoked Salmon - Olivia. It's actually her favorite fish. Snapper is her second favorite (we'll touch on that later). There's something so incredibly happy about salmon that she can't put her finger on. Whatever it is, sometimes she and Miguel will make it. The best ingredient? Garlic. Sometimes alfredo pasta on the side, again at her behest. Miguel doesn't mind alfredo sauce, but it's not his favorite.

Sweet and Sour Snapper - Olivia. She grew up in Florida. Every once in a while, she and her mother would go to this Chinese restaurant, and they served such delicious food. However, seeing as she lives in Nueva York, she can't really visit there anymore. So she brought the food to her, and of course forced Miguel to try it. It's a comforting food.

Empanadas - Miguel. (Took me long enough lmao.) He likes them a lot. They taste like what home feels like to him, kinda like fried rice to Olivia. He likes them with lots of carrot and beef, though sometimes he prefers chorizo. It's delicious. He and Olivia make them together while talking about their day. Olivia actually sucks at making the empanadas correctly, and they always have a laugh at it. Neither of them know why she can't get it right, but they taste good regardless.

Nai Wong Bao - Olivia. She loves these. They are her favorite thing to get at a Dim Sum restaurant, on the rare occasion they go out to one. She makes them every once in a while, but she's not good at it. Still, they taste delicious, and the custard melts in their mouths regardless.

Gỏi Cuốn - Olivia. Olivia and shrimp go together very nicely. Gỏi Cuốn, or as you likely know it, spring rolls, are a Vietnamese street-food dish with shrimp, rice noodles, lettuce, and pork. They make her very happy, especially the noodles. She and Miguel both enjoy them lots. Miguel appreciates the dipping sauce especially, and keeps some in his office.

Rice Crispy Treats - Olivia. The texture is sublime and she often finds herself craving it. She doubles the amount of marshmallows in any given pan, and then gives a bunch out. Miguel also likes them because they're simple and crunchy. It's a very happy food.

Cheeseburger - Miguel. They both love burgers, but Miguel is somewhat insane. He puts damn near everything on one. Jalapeños? Yep. Horse radish? Yep. Barbecue sauce? Mayonnaise? Ketchup? All of it. It's terrible. Even Peter B. is slightly disturbed. Olivia tried a bite and hated it. Granted, she doesn't like most peppers on their own (texture), nor does she like barbecue sauce. It's not really fair to have her judge it.

Just like Olivia with breakfast sandwiches, this is one of the few times he's ok with getting messy with food.

Yellow Curry - Miguel. They went out and tried it once, and good god. Both of them love it, but Miguel is the one that suggested they try and make it themselves. They always make it to where the chicken falls right off the bone. It's so delicious, and so so soothing. They make it slightly less spicy, focusing more on the sweet aspect. It's so good. Both of them have almost cracked teeth on peppercorns. Miguel falls asleep almost immediately after he finishes eating it. Olivia usually carries him to bed when this happens.

Cuban Sandwiches - Olivia. A food that originates roughly where she's from! She loves Cuban sandwiches and it's always a go-to when she whips out the panini press. Her secret ingredient? Garlic powder and extra cheese. It's so delicious. Miguel likes them with extra pickles.

[mealmindset]

Vampire repellents for tis season

Halloween is coming up, which means the vampires are searching for new victims to dig their fangs into. We must protect ourselves with the most effective ingredient, GARLIC. Let us explore some wickedly good recipes and discover how this humble ingredient could be the halloween's hero.

DISCUSSING GARLIC: Garlic is something we use a lot in our daily cooking. When we think about garlic, the strong smell comes to our mind, this is because of the sulfur compounds contained, especially allicin. The scent is released when it's chopped or crushed. apart from the strong scent, Garlic has also been proven to have strong antimicrobial and antiviral properties, promoting health, it was considered magical and a sacred plant for people decades ago, like the times of the plague and ancient times. Now let's dive into the recipes garlic has to offer so we can make our houses VAMPIRE FREE!

1.Garlic Pasta (aglio e olio) An Italian classic, translated as Garlic and oil. It is a simple dish that embodies simplicity. You could make this with a few pantry staples. Start by slicing garlic and chop up parsley. Boil water with oil and salt, boil for 6 minutes, drain, and put aside, cover the pasta to let the steam do the rest of the cooking, this will ensure the true Al Dante pasta. bring a pan to medium heat and add a generous amount of oil, thinly sliced garlic, and pepper flakes. Add in pasta and a bit of the pasta water. Season and mix in parsley. For a Halloween vibe, use black garlic or serve the pasta with charcoal spaghetti for a darker presentation. Add roasted garlic cloves to resemble vampire fangs.

2.Garlic soup As the air gets crisp, there’s nothing better than curling up with a warm bowl of soup—especially one with a powerful bite of garlic! Similar to Česnečka, a soup that can knock out any cold and make you feel warm inside, not to mention the immaculate taste. Sauté butter and one diced onion, add one chopped potato and a BUNCH of sliced garlic, and season with salt, pepper, and turmeric. When everything turns into a beautiful golden color, deglaze with white wine and add chicken stock and bay leaves. then let simmer and some toasty bread cubes and serve! For a Halloween twist, make the bread cubes fang-shaped or use dollops of sour cream or crème fraîche to create ghost shapes on top of the soup, and add black sesame seeds for eyes.

3.Garlic fried rice Do you have some day-old rice in your fridge? It's perfect for garlic fried rice, which is similar to Sinangag and more of a simple dish. Start by mincing a butt load of garlic and frying it in oil till golden brown. soup out the garlic to save for later, and add in rice and soy sauce to the pan until steaming, lastly mix in the garlic bits we made and top off with green onions, and serve! For a Halloween look, drizzle sriracha for a bloody look or add a fried egg and cut the yolk to a ghostly shape with a small knife or a cookie cutter.

4.Garlic focaccia Focaccia is a savory, aromatic flatbread that's perfect for any occasion. In fact, focaccia is already a favorite among bread lovers, when infused with garlic, it becomes downright irresistible. Find a good focaccia recipe, and before throwing it in the oven, roast some garlic by covering it with olive oil and throwing it in the oven, squeeze out the garlic compote on the dough, sprinkle cheese, fold the dough in half, and drizzle olive oil. decorate focaccia with fried garlic bits and it look Halloween-like. Bake and serve.

5.Garlic pull-apart bread This pull-apart bread is not only easy to make and an amazing appetizer, but it’s also a crowd-pleaser. Start by mincing enough garlic to kill a small child, and mix with salt, butter, and parsley, mix until it becomes a paste. prepare store-bought pizza dough and roll it into a flat rectangle, spread the garlic butter evenly, sprinkle your favorite cheese on top, cut into squares stack together, and put in a loaf pan to bake at 400 degrees. To give it a Halloween makeover. Melt extra mozzarella cheese on top after baking and use a toothpick to drag lines through the melted cheese to create a "spider web" effect.

Garlic is a versatile and flavorful ingredient that transforms even the simplest of dishes into something truly special. From its health benefits to its deliciously savory bite, garlic never fails to shine. This Halloween, embrace the spooky fun of garlic’s vampire-repelling powers while enjoying these mouthwatering dishes with friends and family.

[bimboarchitect]

˚ʚ♡ɞ˚

here’s my workout split for the week

I do all my own warmups, and always activate my glutes and stuff before working out. i use dumbbells and do everything at home. my main goals are strength training and just building a giant ass ૮ ˶ᵔ ᵕ ᵔ˶ ა

⋆｡ﾟ☁︎｡⋆｡ ﾟ☾ ﾟ｡⋆

sunday: rest day 🛐✨

monday: legs, glutes, abs

tuesday: arms & back

wednesday: legs, glutes, abs

thursday: rest 💤🍕

friday: arms & back

saturday: glutes, abs, hiit

˚✧ ˚♡˚ ✧˚

wash, rinse, repeat

ପ(๑•ᴗ•๑)ଓ ♡

here’s the videos i’ll be following

now that’s what works for me! i enjoy repetition, i function best when I know what to expect. i’ll change up the videos that i use eventually, and then I’ll update the post!

✿ ⋆｡ ﾟ ☁︎｡⋆｡ ﾟ ☾ ﾟ ｡⋆ ✿ ⋆｡ ﾟ ☁︎｡⋆｡ ﾟ ☾ ﾟ ｡⋆

OKAY ! the best part, the food

surprise, surprise: i like to have some repetition in how i eat too! i like to kinda always have the same thing, i rarely get tired of my cycle of foods and i’m a fucking good cook so if ever i want something new it’s easy!

here’s my weekly favorites/rotation ૮ ˶ᵔ ᵕ ᵔ˶ ა

all the images are from pinterest!!!

meatballs!

i love cooking a big batch of meatballs to eat in sandwiches, over rice, or with cheese and veggies throughout the week. they’re also super convenient to pack my husband for lunch. i don’t love pasta too much but i’ll fuck up some meatballs any day.

baked/air fried salmon with veggies

very easy to make in a pinch. i love teriyaki salmon or like a lemony ranch salmon omgg with some zucchini and sweet potato and acorn squash in a salad? im all over that this fall

orange tofu

if there is orange juice in my fridge im making this damn near daily (i always have tofu and soy sauce on hand - they’re essential like water). literally it’s too easy to make and so fucking good. orange juice, soy sauce, maple syrup, a splash of vinegar. you’re doing yourself an injustice if you don’t try this.

popcorn chicken salad

my favorite way to utilize seasonal vegetables is to chop them real small, oil/season them, and throw them in the air fryer until the toasty. then dump them over various dark greens with some popcorn chicken, a creamy dressing, and maybe some nuts or chopped apples and goat cheese. so filling, easy af way to get a variety of veg in one meal.

breakfast burritos

my husband wakes up for work at about 5 every morning, so i get up with him and make us breakfast. neither of us eat until much later but having it ready makes the morning go by so much smoother and having a guaranteed breakfast is a lifesaver. this is protein filled and always tasty. i just do eggs, tons of spinach, potatoes, sausage, and bell pepper. the key is to dice everything super small so every bite has everything! i don’t add cheese (the pic is from pinterest), i add sriracha to mine

sweets are essential

i try to always have what i call a “breakfast sweet” (although they’re really midday snacks for us) on hand or else we get peckish and make poor snacking choices. our current faves are chocolate chip muffins and apple cinnamon muffins. everything from scratch, always!

₊‧ ✩ ੈ * ⚬ ʚ♡ɞ ⚬ * ੈ✩‧₊ ₊‧ ✩ ੈ * ⚬ ʚ♡ɞ ⚬ * ੈ✩‧₊

this was really fun to do! i hope you’re able to take some inso from this xx

[pony-central]

List of Sick PonyCentral's Favourite Foods

Long list of things she loves to eat

Pizza (anything with no veggies on)

Ham and cheese toasties

Burgers from Burger King

Chicken McNuggets from McDonald's

KFC Party Bucket - she shares it with Sick Patrick

Baked beans on toast

Tea

Penelope's Secret Cupcake Stash (Shh, don't tell her)

Boyfriend's Donut Stash

Chicken fried rice from Ocean City and Yummy Kitchen

Anything with chocolate on it

White chocolate

Hot chocolate

Ice cream

Milkshakes

Ice cubes (don't ask)

Her homemade pizza

Cookies and milk

Anything without veggies (she can't stand vegetables, she says they all taste the same)

Potatoes (the only vegetable she will eat because they make mash)

Scrambled eggs

McDonald's Happy Meal (she buys them for the toys)

Chicken curry

Chilli dogs

Hotdogs (she doesn't know how they're made)

Wedding cake

She loves Popsicles, too

And any cake apart from carrot cake and coffee cake (she hates coffee)

[brookpub]

Brook Indian Gastro Pub | Pubs in Cambridge

Brook Indian Gastro Pub, tucked away in the middle of Cambridge, is more than simply a restaurant; it's an immersive eating experience that fuses traditional Indian cuisine with modern influences. With an emphasis on creativity, the bar has unveiled a mouth-watering new menu that will transport your taste buds to a world you will never forget. Serving up tantalising appetisers, juicy main meals, and classic desserts, Brook Indian Gastro Pub is revolutionising Indian dining in Cambridge.

The Starters' Appeal: Brook Indian Gastro Pub

The appetisers at Brook Indian Gastro Pub are expertly prepared to whet your appetite and set the mood for the rest of your meal.

Szechuan Paneer Bao:

Picture a bao bun with a twist, all fluffy and soft. Indian and East Asian flavours come together in perfect harmony in Brook's Szechuan Paneer Bao. Paneer, a famous cottage cheese in India, is marinated in a hot Szechuan sauce with lots of ginger, garlic, and scorching red chillies in this meal. After that, the paneer is expertly packed into the fluffy bao buns, resulting in a symphony of flavours and textures. The Szechuan paneer's spiciness is nicely offset by the bao's subtle sweetness, creating an appetiser that will have you begging for more.

Dragon Chicken:

Just like its name implies, Dragon Chicken is a very spicy dish. Crispy chicken tossed in a colourful Indo-Chinese green sauce and sautéed in a marinade makes up this appetiser. Flavours explode in your mouth from the fresh green chillies, coriander, and acidic lime juice that make up the sauce. The chicken is perfectly cooked—crisp on the outside and juicy on the inside—and the green sauce gives it a tangy, pleasant kick. By combining the finest elements of Indian and Chinese cooking, this dish personifies the fusion food movement.

Lamb Pepper Fry:

At Brook Indian Gastro Pub, you must order the Lamb Pepper Fry if you desire something meaty and robust. Fall in love with these luscious boneless lamb chunks sautéed with coconut, a blend of aromatic spices and freshly ground black pepper. The end product is a dish that is full of texture and flavour thanks to the black pepper's spiciness and the coconut's inherent sweetness. The lamb is succulent and flavourful, with a subtle earthiness that is typical of South Indian cuisine. No matter how cold it is in Cambridge on a winter night, this meal will keep you toasty.

Main Course Delights — Brook Indian Gastro Pub

Guests at Brook Indian Gastro Pub can continue their culinary adventure with a variety of hearty and exciting main courses.

Mushroom and Cashew Nut Curry:

The combination of the soft mushrooms and crunchy cashew nuts in the semi-dry sauce creates a sensory feast. The gravy is prepared by sautéing onions and capsicums with a blend of Indian spices until they are cooked to perfection. In the end, you get an incredibly flavorful curry—rich, nutty, and slightly sweet. You may enjoy every piece with rice or bread thanks to its semi-dry texture.

The Special Fried Rice from Brook:

Everyone loves fried rice, but the Special Fried Rice at Brook Indian Gastro Pub is out of this world. Fried eggs and spicy chicken create a harmonious blend of flavours in this dish. The fried eggs bring a richness that balances the heat of the chilli chicken, and the perfectly cooked rice keeps the texture and taste of each grain. It's a dish that will satisfy even the pickiest eaters with its vibrant yet comfortable flavour profile.

Veg Manchurian Fried Rice:

Vegetarians and vegans alike will love the veggie manchurian Fried Rice. The vegetable balls in this recipe are a culmination of finely chopped veggies cooked in a spicy, acidic sauce. When the veggie balls are mixed with stir-fried rice, a dish bursting with flavour and texture is achieved. The crunchy stir-fried rice complements the savoury veggie balls, while the acidic sauce balances out their richness. Indulge in this dish at any meal because it is both filling and revitalising.

Dessert Kulfi: The Sweet Finale - Brook Indian Gastro Pub

Dessert is an essential part of any dinner, and the Kulfi at Brook Indian Gastro Pub is the ideal way to round off your culinary experience. Rich, creamy, and flavourful, kulfi is a typical Indian ice cream. Kulfi has a distinct and delightful texture thanks to its unusual combination of spices—cardamom, saffron, and condensed milk—and sugar. It makes it heavier than ordinary ice cream. Served with a drizzle of rose syrup and a sprinkle of crushed pistachios, the Kulfi at Brook elevates this traditional delicacy to a more refined level. It's an incredibly satisfying sweet treat that will leave you wanting more.

Biryani and Tapas: An Unparalleled Gastronomic Adventure

Not only is the new menu item delicious, but so are the Biryanis and tapas at Brook Indian Gastro Pub. Crafted with care, the Best Biryani in Cambridge at Brook feature fragrant basmati rice, succulent meats, and an aromatic spice blend. The dish's richness and satisfaction are enhanced with every bite, thanks to the wonderfully calibrated spices. No matter what your taste in Biryani is—vegetarian, chicken, or lamb—Brook offers it all.

The Tapas menu at Brook is almost as remarkable, with a variety of sharing-friendly small tapas. The finest ingredients go into every one of our mouth-watering dishes, from spicy pakoras to crunchy samosas. Indulge in a variety of meals from the Tapas menu and discover the entire spectrum of flavours offered by Brook Indian Gastro Pub.

Perfect Setting:

The experience is more critical than the cuisine at Brook Indian Gastro Pub. The pub's friendly ambience is ideal for enjoying a meal with loved ones. Warm lighting, cosy seating, and an open kitchen that lets you watch the cooks work create an atmosphere that is equal parts modern and classic. At Brook, you'll always get helpful recommendations from the kind and educated staff about what to eat and drink to go with your meal.

The bar also offers craft beers, exquisite wines, and unique cocktails. The bartenders at Brook can make any cocktail to go with your dinner, from the traditional to the more experimental.

A Dedication to Excellence:

The foundation of Brook Indian Gastro Pub's operations is quality. When workable, the chefs use locally produced ingredients so that you know you're getting the freshest food. Because every dish is prepared to order, you may be certain that the freshness, flavour, and perfection of your dinner will be met. The pub's dedication to excellence permeates the entire dining experience, from the cuisine and beverages to the service and ambience.

Exciting Times for Indian Food in Cambridge:

Brook Indian Gastro Pub is redefining Indian food in Cambridge with its creative menu and dedication to quality. Brook provides an exciting and fulfilling dining experience for everyone. Whether they are fans of classic Indian food or seeking something new. Kulfi, Dragon Chicken, Mushroom and Cashew Nut Curry, Brook Special Fried Rice, Veg Manchurian Fried Rice, and Szechuan Paneer Bao are a few of the new dishes that showcase the pub's commitment to creativity and excellence.

Conclusion:

Brook Indian Gastro Pub isn't a restaurant; it's a gathering spot for gourmets and others who value good cooking. With a wide variety of dishes that pay homage to several cultures' culinary traditions, the new menu is sure to please any palate. No matter how hungry you are, Brook is the place to go in Cambridge for the finest Indian food, whether you're looking for a quick snack or a dinner. Visit Brook Indian Gastro Pub the next time you're nearby to feel the enchantment yourself.

[zodiacsignsleo-blog1]

Super Tasty Fried Egg & Cheese Toastie Recipe | Easy Breakfast Sandwich

Super Tasty Fried Egg & Cheese Toastie Recipe | Easy Breakfast Sandwich

Fried Egg & Cheese Toastie Recipe- Check out this Quick & Step By Step Guide Video for cooking Fried Egg & Cheese Toastie Recipe for your Breakfast . We have explained all ingredients for This Delicious & easy Fried Egg & Cheese Toastie Recipe. Just follow the video and don’t forget to subscribe our channel for easy, delicious and super quick homemade recipes.

Visit us: https://nevosisland.com/super-tasty-fried-egg-cheese-toastie-recipe-easy-breakfast-sandwich/

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#Breakfast, #Cheese, #Cheese_Toastie_Recipe, #cooking_videos_english, #Easy, #Easy_Breakfast_Recipe, #easy_recipe_videos, #Egg, #Fried, #Fried_Egg, #Fried_Egg_&_Cheese_Toastie_Recipe, #Fried_Egg_&_Cheese_Toastie_Recipe_video, #fried_egg_cheese_sandwich, #fried_egg_sandwich, #homemade_recipes, #how_to_make_Fried_Egg_&_Cheese_Toastie, #Recipe, #Sandwich, #Super, #Tasty, #Toastie

[chaletnz]

El Salvador: Cerro Verde - Volcan de Santa Ana

During the night I thought I heard wind and rain lashing around the tent - while definitely "glamping" it was still a tent and I was worried about waking up with everything soaked. But my bed kept me toasty warm all night and I woke up early for breakfast of toast with peanut butter and banana (no eggs for me). Our Cerro Verde local guide Dionesio took us on our hike up the Santa Ana volcano trail. Walter had to leave to do some paperwork and turned around once we reached the trailhead so Georgi and Emily took on the role of "sweeper" staying at the back of the group to make sure no one got left behind. The trail was surprisingly steep actually and we were all laughing at how we were already sweating and out of breath while we were walking through the forest - we hadn't even reached the open switchbacks yet! It took us about an hour to reach the top of the volcano to get a peek inside the crater. The Cerro Verde National Park website lists this hike as being 4.3 miles roundtrip and 1,532 feet of elevation gain which is heftier than I expected! It had been a steep rocky climb accompanied by a dog that apparently does the hike everyday with a group of tourists. There were a few old boys at the top selling ice creams that they'd lugged all the way up to flog off for 4x the regular price. We took some nice photos individually and as a group before heading back down to the campsite. It’s not really advised to stay at the top for long because the sulfur is so potent up there, we could certainly feel it in our throats even before reaching the top. There were so many people coming up it took twice as long to get down because the trail was super crowded with people puffing their way up wearing jeans and jackets obviously not expecting such a hike! Possibly this one is commonly underestimated... We devoured our included lunch which was soup and panini sandwiches, then a group of us crossed the other campsite (jam-packed with a work team-building event or something) and picked up coffees. I heard Deme ordering a cappuccino with an extra shot so I asked for the same as her. We both got a bit jipped though as they charged us for a cappuccino and an espresso each! Turned out to be a very expensive coffee but they were decent and were served with a tiny straw and a mint. We had a little bit of free time to get changed and rest and then we piled into the van for a thirty minute drive out to the lake where we sat around in the heat getting the worst mosquito bites of the trip. I tried to read my Spanish phrasebook quietly for a bit but then Emily and the group came to chat with me and watch the others splash around. Once we got back there was a bit of a wait for dinner but finally grandma arrived to fire up the grill and started making pupusas for our workshop. We had a bit of background to the famous street food in Central America, it's basically a corn tortilla but other ingredients like cheese, meat, and vegetables are pounded into the dough before it gets fried. We all had a turn to make our own and throw them on to cook. I made one with pork and cheese, I also tried grandma's specialty squash/cheese and spinach/cheese combos. Three was definitely enough as they were very heavy and oily - an acquired taste shall we say! As we ate Walter gave us a briefing on Nicaragua and what to expect with politics and the border crossing, we had some natural drinking chocolate in little clay cups and headed off back to our tents for the night.

[five-miles-over]

Joaquin Phoenix Characters as Comfort Foods

(Disclaimer: I do not own any of these characters or images. This is just a fun listicle, not designed to offend anyone. As always, please feel free to leave comments and/or constructive criticism below. I’m always happy to learn more about various dishes and cuisines. Thank you, and without any further ado, please enjoy!)

Characters in this List: Arthur Fleck, Joker, Theodore Twombly, Jimmy Emmett, Doug Holt, Doc Sportello, Freddie Quell, Johnny Cash, Max California, Merrill Hess, Ray Elwood, Bruno Weiss, Abbé de Coulmier, Joe, Lucius Hunt, and Emperor Commodus.

Also, most of the foods in this listicle are savory, so let me know if you want me to do a listicle with sweet comfort foods too!

 Arthur Fleck from Joker: Fairy Bread

Fairy bread is a treat from Australia, made with white bread, butter (or margarine), and sprinkles (or as they call them in Australia, hundreds and thousands). Just like Arthur, this comfort food is quite simplistic but it’s extremely cherished. Plus, the colorful sprinkles would appeal to the inner child inside of Arthur Fleck.

The Joker from Joker: Prawn Mee

Prawn mee (also called hokkien hae mee) is a spicy street food from Malaysia made with prawns (of course), pork slices, noodles, and water spinach. 

Much like Joker’s antics, this noodle dish is never dull with its spicy and savory flavors. In fact, there are many variations to this dish, with some adding eggs or squid along with different kinds of vegetables.

(Plus, I chose this dish keeping in mind a scene from The Dark Night Rises in which Heath Ledger’s Joker eats a piece of shrimp while crashing a party.)

Theodore Twombly from Her : Tomato Soup and Grilled Cheese (aka Cheese Toasties)

I’ve mentioned before how the color red seems to be quite significant to Theodore in this film - he wears it a lot, many of his things are red. So the tomato soup is a good fit.

Also, the warmth of this dish (and the gooey cheese) is a perfect analogy for the way Theodore wears his heart on his sleeve. He can be quite a mushy romantic, and often feels nostalgic for a simpler time of love.

Personally, this dish also brings nostalgia because I used to love it when I was twelve.

Jimmy Emmett from To Die For: Chili Dogs

It’s quite ‘grungy’ in appearance, much like Jimmy Emmett. And the intensity of the bold meat flavors and cheese do quite represent the intense obsession that Jimmy has with Nicole Kidman’s character.

(And I’ve heard it’s a great hangover/munchies food best served with potato chips)

Doug Holt from Inventing the Abbotts: Matzo Ball Soup

Matzo balls are soup dumplings made of unleavened bread flour, that are usually added to chicken or vegetable broth. Just like Doug Holt, they are absolutely wholesome and comforting no matter what.

Doc Sportello from Inherent Vice: Omurice

Omurice is a Japanese dish that combines an omelette and fried rice, which sounds like a nice representation of someone who combines the best of both words, being a private investigator and a hippie.

Also, out of all of Joaquin’s characters, I’m pretty sure Doc would be totally down to try this as an alternate breakfast or snack.

Freddie Quell from The Master: Drunken Noodles (Pad Kee Mao)

One of the running storylines in The Master is Freddie’s interest in alcohol - and getting drunk off of it. He mixes various chemicals and substances to create concoctions (that may not be for everyone) to get a buzz. So it only makes sense that his comfort food comes from the word for ‘drunkard’.

These noodles don’t actually contain any alcohol, but the flavors of black pepper and red chile give it a distinct hotness. (Kind of like how Freddie’s hot-headed nature can be quite dangerous at times.)

Johnny Cash from Walk The Line: Fried Catfish

Fried catfish is quite popular in Kingsland, Alabama - Cash’s hometown - so it would be a nice choice to represent this iconic singer. Also, the movie showed fishing as one of Johnny Cash’s hobbies.

Max California from 8 MM: Poutine

Emerging in the 1950s, poutine is a Canadian dish made with french fries, cheese curds, and brown gravy (usually beef or turkey-flavored). The word ‘poutine’ itself comes from the French word ‘poutine’ (meaning “pudding”) and was used to describe the “sloppy” appearance of this dish.

Much like Max California’s job as a porn vendor, poutine can look quite messy on the outside. However, it has a comforting, warm taste that matches how genuine Max really is on the inside. 

Also, I can imagine Max’s work costing him some long nights that call for fast food (meaning fries!).

Merrill Hess from Signs: Philly Cheesesteak

Philly cheesesteaks are named for the American city Philadelphia, which is quite close to Bucks County, Pennsylvania (the location for many of the scenes filmed  for Signs). 

This greasy sandwich made of steak, onions, peppers, and (lots of!) cheese is an integral part of American cuisine, just like how baseball - Merrill’s passion - is fondly known as “America’s pastime”. 

Also, I can imagine Merrill having quite an appetite, so a cheesesteak would satisfy him.

Ray Elwood from Buffalo Soldiers: Beans on Toast

While being a staple in the United Kingdom, beans on toast would probably suit a soldier like Ray Elwood. Given that the ingredients are nothing more than canned beans and bread, it would be the best choice of comfort food for someone always staying in an army bunker.

(Not to mention, it’s pretty easy to make - he could make this while taking a break from shipping illegal drugs around Berlin)

Bruno Weiss from The Immigrant: Schnitzel with Mushroom Gravy

Bruno Weiss may seem like a hedonist on the outside, being a ruthless pimp and entertainer who will do anything to make a profit. However on the inside, his character craves for warmth and affection. 

Schnitzel is a German comfort food consisting of a piece of meat (or cheese) that is breaded and fried before being coated in a flavorful gravy. Much like Bruno himself, schnitzel has quite a hard, distinctive exteriors and a tender interior.

Abbé de Coulmier from Quills: Ratatouille

(This dish has a fun name, I’m not going to lie) What better choice for a French priest than a summer entrée that originates in Nice, France? Ratatouille is a vegetable stew made with various types of squash, tomatoes, zucchini (or courgette), and eggplant (aka aubergine). 

Much like Abbé, this dish may seem quite simple (based on its ingredients, which are primarily vegetables) but it is quite filling and comforting. This dish is surprisingly warm during cold nights, just like how Abbé’s presence brings warmth to Charenton.

Joe from You Were Never Really Here: Spaghetti Alla Norma

Spaghetti is already a popular comfort food in itself, but Joe’s maturity as a character definitely calls for a slightly elegant version of pasta. Spaghetti alla Norma is made with fried eggplant, cherry tomatoes, and basil to garnish. The eggplant definitely adds a meaty component to this dish, just like Joe’s complicated past makes his storyline in the film quite compelling.

Lucius Hunt from The Village: Minestrone

Minestrone is an Italian vegetarian soup usually consisting of carrots, celery, beans, and pasta in a tomato-based broth. The herbs (thyme, rosemary, oregano) flavoring it definitely offer a rustic type of taste. Not to mention, a warm bowl of this soup does wonders after a long day of walking through the woods.

Emperor Commodus from Gladiator: Chicken Tikka Masala

As always, my favorite is saved for last. *sighs* Honestly, I think the rich, creamy nature of the gravy, along with the blend of spices, makes this perfect for an emperor’s lavish and robust palette. Also, it is by far one of the most popular dishes around the world (especially in the United Kingdom) - just like how Commodus is one of Phoenix’s most iconic roles. 

[chaoticgabby]

My Cheap & Relatively Healthy Grocery List for College Students

Context: I had been used to eating fast food so much because it was cheap that when I went to the doctors' they said I had high glucose content. That wasnt good. So I started eating healthier. Anyway let's skip the BS and get straight into it:

Ramen: the OG cheap food. I personally don't own ramen bc I dont like it that much, but if you want to save money this is the meal, at least add an egg or some veggies to make it healthier.

Frozen Veggies: anywhere from 50 cents to a dollar or two a bag. Can easily be kept in your freezer (if you have one) for months

Mac n' cheese: my all-time favorite. Of course, it might not be healthy for everyone to eat pasta all the time, but I do it anyway. Add some real cheese and spices for taste or chicken and veggies in it / on the side.

Other Pasta boxes (Pasta Roni, Velveeta, Hamburger Helper, etc.): basically as cheap or almost as cheap as Kraft macaroni, but maybe you arent a fan of mac n cheese.

Soup (Soup!!): Cambell's Tomato soup is often $1 a can. I like to eat mine with grilled cheese. Thats a whole ass meal. But of course you can get other soups just as cheap. Basically, any canned foods.

Canned foods & veggies: this one goes without saying. Although, the better options are sometimes $2 to $3 the same can be said for frozen veggies, but just heat these up and cook them in fried rice or just add butter and eat them aside a nice entré

Chunk light tuna: speaking of canned foods, canned tuna is soooo cheap and is a great option (if you even like tuna). Dont actually get the "pack tuna" for $1 a pack unless you want to keep it in your bag bc canned tuna is around 60 cents a can. Mix it with Miracle Whip (or mayo) and spread it over break for a good sammich.

Grilled cheese (or cheese toastie if you arent American I think??): similar to previous options, youre getting your cheese and your butter and your bread. Not as healthy as other options but way better than fast food calories.

Quesadillas: similar to grilled cheese, except spICY. My brother only eats these and he has no meal plan. I do it now too. Honestly, adding up tortillas, cheese dip, shredded cheese, & chicken is kind of costly but worth it. Also cooking chicken is annoying bc I dont have time for that. But. Yknow. A great option.

Pillsbury Crescents: a little costly, about $2+ per tube, but still fookin delicious. Also imma be real: actually havent checked the nutrition label to see if these are actually healthy. But these are sO useful. Make them by themselves for breakfast (with jam, eggs, or alone) or use the dough for other recipes. I use these with Manwich sauce, cheese, and ground beef for snacks :)

Manwiches: manwich sauce cans are $1 and although they have some sugar, its not nearly as bad as fast food. Just cook up some ground beef to go with it & maybe add cheese, sliced bread, or hamburger buns

PB&J: Another OG. I could never get tired of these. You just gotta make sure you have soft bread and the pb&j and youre good to go. Although..like.. some people apparently like theirs toasted or with different jams (I like strawberry).

Eggs!!!! : Just keep these in your fridge. Just do it. You never know when youre going to run out of food. Boiled? Scrambled? Fried? Soft boiled? With ramen? Omelet? In fried rice? Egg sandwich??? Eat them with bread, eat them with toast, eat them as a breakfast sandwich, scramble them with cheese, the list goes on. If you dont eat them often, get a smaller carton, but always have eggs! Also, for baking.

Rice, or fried rice: If you like rice, have been cooking rice for a long time, and can actually make it without burning, make sure you have rice. If you like rice but have never actually made it yourself, it takes trial and error in a pot. Or just invest in a rice cooker. Additionally, fried rice is not that difficult to learn & it fits the bill for healthy bc you can add unlimited veggies and meats. Im not here to educated you but the more ingredients, the better, is how i see it.

Fresh Food:

Fruit: I literally have "an apple a day" for breakfast. It's just good for you. Keep them in your fridge to keep them fresh. Keep one in your bag in case you get hungry. Bananas? Awesome! Use them in smoothies or a milkshake or eat them with your cereal or even with peanut butter. Possibilities are endless with fruit. Just make sure they dont spoil. Apples are OG bc they dont spoil as easily.

Vegetables: Make sure to only periodically get them so that they dont go to waste. Make some broccoli with butter & eat it alongside pasta. Or asparagus. Anything you want. Just make sure to have some with your meals sometimes. Greens are good. Additionally, carrots can get addicting if yoh eat them with ranch. The plus side is they are filling. If you have a tendency to want to munch on something: carrots.

Deli Meat / Sandwich Options: I personally dont make deli sandwiches because ham (as well as roast beef or turkey) can be expensive and then wanting to add lettuce and tomato to a sandwich sounds amazing but I'm scared they will spoil. Dont let me stop you though! Sandwiches are amazing.

Meat: you dont want to be cooking meat all the time bc it can get expensive, but the basics I always get are ground beef and chicken. I prefer "boneless skinless chicken thigh fillets" but you would need to cut off the fat. You could always get rotisserie if you arent feeling to for cooking. Also, if you're feeling expensive one week, salmon is just sooo good. I ate it with asparagus and seasoned with lemon. Delicious.

Snack / Dessert Options:

(I personally don't keep snacks or dessert in my home very often bc you dont want to binge eat. But here is what I have)

Peanut butter: classic, filling, can be potentially bad if you eat a shite ton

Nuts: peanuts, almonds, cashews, and especially pecans

Cookies: make your own, a lot of simple cookie recipes exist and it's a lot easier than you think. Baking essentials like flour, sugar, milk, and eggs are not that expensive to keep around in an apartment kitchen. Difficulties may be vanilla extract (the avg student doesnt have this lying around) a baking sheet, a big bowl, and possible a whisk. Store bought cookie dough isnt too bad either.

Box-cakes / box-brownies: simple and easy. Takes a few eggs sometimes and some oil, milk or water. The same goes for pancake mix. Honestly, I had an out-of-country roommate and he had never heard of boxed cake mix or brownie mix. They always made from scratch where he lived.

Low-calorie ice cream: okay ice cream can be pretty expensive and filled w/ added sugars. I used to eat this strawberry icecream sweetened with stevia and it was SO delicious, but I couldnt find that at my grocery store. Other options are "low-calorie" ice cream or "no added sugars" ice cream. I have one of these and the thing abt it is that its just the right amount of sugar to taste like ice cream and the neat thing is that you dont feel like binging it bc it doesnt have addicting added sugars.

Milkshakes / smoothies: this is a tough one bc me and most other students dont own a blender or juicer. I personally get my smoothies from a local smoothie place that only uses fresh fruit and then I ask not to add the natural sugars bc it is sweet enough with the fruit. Natural smoothies are delicious & I find that you can kind of make then if u freeze your fruits and blend w a fork. "Handmade" milkshakes are actually super easy w this method.

Yogurt: just...mmm.

"Healthy" snack food section, often called the gluten-free aisle: im not too experienced with this and im sure they have added sugars too but what I do know is I tried these gluten free oreos once and they were delicious

Fruits: I mentioned earlier but apples are great snacks

Veggies: also like I said earlier, carrots are great snacks. Not exactly a veggie but possibly potatoes for a meal or snack.

Granola Bars: for when youre too lazy to keep up with fruit and if fruit will spoil, granola bars (they healthy kind, not the chewy sugary kind) are so good to have in your pantry or keep in your backpack for a snack (and to keep you from on campus temptations). Also I used Nature Valley ones instead of cereal. They actually dissolve and are delicious with milk, since some cereals are so sugary.

Since my last college tips post got some notes I figured I'd keep writing these advice posts. For reference, I am hoping to become an RA next year at my college, so I'm not just speaking out of my ass. I generally have experience at college thus far and want to help students.

[strixton]

a granger sounds really really good i’ve never heard of it before :0 now all i can think is hermione bagel.. sjdkflfl

OMG YOU NEED TO HAVE A GRANGER!!!

My mom taught me then because her college had a little stand that would sell then when students were up doing really late studies or some were waking up with hangovers!!!!

Im going to post the recipe here since some people don't read tags!

How to make a GRANGER

Step 1: gather your ingredients!

get a bagel of your choice

some cream cheese

swiss cheese slices

bacon

(fried egg for deluxe version)

step 2: cut the bagel in half so it is open face.

this is how you put the stuff on it

step 3: slather both halves of the bagel with cream cheese

like completely cover the open part. with a lot of cream cheese

step 4: put on the bacon

if you wanna eat it sandwich style, add the bacon to one side, but if you are ready for a double good meal are making a meal for two, out the bacon on both sides

step 4: add swiss

add the swiss to one or both sides, depending on if you are doing a closed or open granger

step 5: nuke the granger

out that granger in the toaster and nuke it till it is all melty gooey yummy

step 5.5 (optional for the deluxe granger)

add the fried egg (make sure the yoke is runny so it's juices flow everywhere and make the granger even better!)

step 6: Enjoy!

you can put the bagel back together and eat it as a sandwich, or do as i do and eat it open face so you can share! or just eat two amazingly good halves! two halves means double the bacon!

warning: the nuked bagel will be very hot when coming out of the toaster

side note: you can microwave the granger if you don't want the bagel to be toasty

you can also pre toast the bagel for extra crunch!

granger's are meant to have stuff added to them, so if you want hot sauce, maybe some other cheese, or really anything you want

[alicedoessurveys]

Food Tag

1. What’s the last thing you ate? we had a bbq, I had a jacket potato with cheese and some tikka skewers

2. What’s your favourite cheese? mozzarella or red Leicester 

3. What’s your favourite fish? the only fish I eat is tuna and I wouldn't even call that my favourite 

4. What’s your favourite fruit? apple or banana, literally the only fruit I eat 

5. When, if ever, did you start liking olives? never

6. When, if ever, did you start liking beer? don't like beer, cant even stand the smell of it 

7. When, if ever, did you start liking shellfish? never

8. What was the best thing your mum/dad/guardian used to make? my mom does amazing dirty fries. she cooks them perfectly and adds turkey mince cooking in tomatoes and cheese and omg their just kdjjdsgfdskuhf

9. What’s the native specialty of your hometown? curries- apparently Birmingham is famous for its curries

10. What’s your comfort food? anything hot and covered in cheese, or chocolate 

11. What’s your favourite type of chocolate? ALL the chocolate

12. How do you like your steak? I don't eat red meat 

13. How do you like your burger? with cheese and either ketchup for veggie burger or bbq sauce for chicken burgers

14. How do you like your eggs? I dont eat eggs

15. How do you like your potatoes? baked with lots of butter 

16. How do you take your coffee? don't like coffee

17. How do you take your tea? don't like tea

18. What’s your favourite mug? my “don't let the muggles get you down” mug

19. What’s your biscuit or cookie of choice? oreos

20. What’s your ideal breakfast? cereal

21. What’s your ideal sandwich? cheese -  im seeing a theme with my answers here...

22. What’s your ideal pizza: alllll the cheese, a bit of chicken and some bbq sauce 

23. What’s your ideal pie (sweet or savoury)? chicken and gravy

24. What’s your ideal salad? no thanks

25. What food do you always like to have in the fridge? cheese, milk, some sort of yoghurt dessert

26. What food do you always like to have in the freezer? a supply of veggie food, some ready meals for lazy times, ice cream

27. What food do you always like to have in the cupboard? pasta, cereal, soup, beans 

28. What spices can you not live without? basil, thyme, turmeric, paprika, garlic, salt, pepper

29. What sauces can you not live without? tomato, bbq, curry sauce

30. Where do you buy most of your food? supermarket

31. How often do you go food shopping? not often because I live at home its mostly done by parents, but I like to go get my own stuff every other week. obviously with covid lockdown ive not been at all in months 

33. What’s the most expensive piece of kitchen equipment you own? again, I live with my parents so I don't actually own anything

34. What’s the last piece of equipment you bought for your kitchen? n/a

35. What piece of kitchen equipment could you not live without? microwave, toastie maker

36. How many times a week/month do you cook from raw ingredients? I dont cook meat 

37. What’s the last thing you cooked from raw ingredients? again,  I don't cook with meat 

38. What meats have you eaten besides cow, pig and poultry? the only meat I eat it chicken or turkey 

39. What’s the last time you ate something that had fallen on the floor? I don't 

40. What’s the last time you ate something you’d picked in the wild? I don't 

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – italian, Chinese, Indian, I don't eat the others 

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – rum, thats the only one I drink

43. Arrange the following in order of preference: Garlic, Basil, Lime, Mint, Ginger, Aniseed – basil, garlic, I don't use the others 

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – apple, banana, I don't eat the others but flavour wise id go cherry, strawberry, pineapple, watermelon, orange 

45. Bread and spread: bread and butter, thats it. im simple.

46. What’s your fast food restaurant of choice, and what do you usually order? Chinese - chicken in black bean sauce and spicy chips

47. Pick a city. What are the best dining experiences you’ve had in that city? London- shake shack do the best cheese fries omg 

48. What’s your choice of tipple at the end of a long day? I don't really have a tipple 

49. What’s the next thing you’ll eat? cereal in the morning 

50. Are you hungry now? no

51. Do you eat your breakfast everyday? when im at home yeah, but work days I tend to skip it because I don't have time 

52. At what time do you have breakfast? around 9/9.30am

53. At what time do you have lunch? between 12-2pm

54. What do you have for lunch? whatever I feel like/whatever I can find 

55. At what time do you have dinner? between 6-8pm

56. What do you have for dinner? whatever my mom cooks

57. Do you light candles during dinner? nope

58. How many chairs are there in your dining room and who sits in the main chair? 4, there isn't a main chair

59. Do you eat and drink using your right hand or the left one? right

61. Mention the veggies that you like most: peas, thats it 

62. What fruit and vegetable do you like the least? all of them 

63. You like your fruit salad to have more: don't eat it

64. You prefer your vegetable salad to contain more: don't eat it 

65. What’s your favourite sandwich spread? cheese, surprise surprise 

66. What’s your favourite chocolate bar? Cadbury dairy milk or galaxy

67. What’s your favourite dessert? brownies

68. What’s your favourite drink? pepsi, or summer fruits squash

69. What’s your favourite snack? don't really have snacks 

70. What’s your favourite bubble gum flavour? don't like it

71. What’s your favourite ice cream flavour? caramel or chocolate 

72. What’s your favourite potato chip flavour? don't like them

73. What’s your favourite soup? tomato

74. What’s your favourite pizza? cheese and tomato 

75. What’s your favourite type of dish? italian? I don't think I understand the question 

76. What food do you hate? fish, rice, veg, 

77. What’s your favourite restaurant? a little local one called ‘Little Italy’ where I go every year on my birthday 

78. Do you eat homemade food, or food delivered from outside? homemade mostly, but we have a lot of takeaway too

80. Who cooks at home? mom mostly, but me and dad do occasionally too

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? I think its called the ridiculously unhealthy diet 

82. How do you keep yourself fit? go for a lot of walks, and my job is really active 

[kiraziwrites]

@samirant and I think someone else tagged more for this meme several days ago but I got distracted, sorry! I’m late to the party so I think most of my mutuals have probably been tagged already.

Top Three Ships

I don’t think I can pick a stable top three, so I’ll go with the two currently occupying my attention (and my heart) and one that’s been there for two decades. Interestingly, they’re all canon het ships (although I read plenty of slash) but they’re all also somewhat non-normative in their gender dynamics.

1. Brienne of Tarth/Jaime Lannister, Game of Thrones

The serious affair. I mean, duh. I kind of shipped it before, but wasn’t really a steady fan of the show, and then the knighting scene happened and my longstanding narrative boner for fraught pining and mutual caretaking and affirmative recognition between a slowburn enemies-to-lovers battle couple went boinngg! and here we are, nearly 100k words of fic later. I love the role-reversal of gendered romance norms, I love the way they share so much history together (and a lot of the same values, deep down, even if Jaime’s are rather more tarnished) and I love the fact that he absolutely wants to climb her like a tree and beg her to sit on his face.

2. Phryne Fisher/Jack Robinson, Miss Fisher’s Murder Mysteries

The heady new dalliance. People have been suggesting to me that I might like this for some time, and now I’m sheepishly wondering why I didn’t take them up on it sooner. I’m always fond of a good odd-couple detective pairing, especially with added clashes over procedure and traumatic baggage, but what makes this really work for me (aside from the unbearable KISS ALREADY sexual tension) is the thoughtful portrayal of two people who are clearly drawn to one another, but who also have some very different beliefs and commitments that make it hard for them to go there without serious change or compromise. The show is not without its flaws (there’s some peak white feminism going on at moments, alas) but the pairing is one for the ages.

3. Harriet Vane/Lord Peter Wimsey, Dorothy L. Sayers

The lifelong passion. My OG OTP from my mid-teens, along with Cordelia/Aral, still going strong twenty years on. I’ve reread Gaudy Night more than any other book (upwards of 20 times, I’m guessing) and I can see in retrospect how much it set the template for the kinds of love stories I’m drawn to: stories about two complicated, messy, stubbornly independent adults with deeply held values and strongly felt vocations and a whole lot of personal baggage and history that they have to work through, with patience and care and a fundamental respect for each other’s autonomy and equality, in order to build a life worth sharing together. Also they are madly horny for both books and one another, and quote a lot of John Donne. I will never be over them.

Last Song You Listened To

Kesha ft. Big Freedia, Raising Hell (my current get-stuff-done banger)

Last Movie You Watched

At the cinema, Little Women. On the laptop, a rewatch of The Shape of Water.

Reading

Mostly fic this month, but I have just finally gotten my hands on The Traitor Baru Cormorant, which I’ve been meaning to read for ages, and I’m also working my way through Code and Clay, Data and Dirt: Five Thousand Years of Urban Media.

Last Thing You Ate

An inauthentic but tasty riff on Eggs Kejriwal, a sort of cheese toastie with green chilis and fried egg (I used multigrain bread and sharp white cheddar, plus zhug instead of green chutney). But I’m currently awaiting some tacos al pastor.

[alipiee]

hi! would you be comfortable sharing what you eat on an average day since going vegan, or what some of your favorite vegan substitutes are? im almost completely vegetarian and i've tried going vegan, but i can't get over my craving for cheese!

of course!! I’ll put it under the cut bc this might get a lil long :))

for breakfast usually toast + sunflower spread/jam/marmalade/peanut butter/avocado or shreddies/weetabix and dairy free milk (i love soya and oat!)

lunch is usually just the leftovers from my dinner the night before or i make toasties with vegan cheese - I’m not sure where you’re from but in England most supermarkets have their own version! But the brand Violife is really good!! Most vegan cheeses you need to melt but once you have the texture is stringy and tastes just like normal cheese tbh (also violife is the brand Pizza Hut now uses for their vegan pizzas so you just  k n o w  it’s good) 

for dinner it usually varies day to day and depends how much time I have/ if I’m cooking for my family but here’s some of the ones i make the most often:

Spaghetti hoops + toast

Tomato pasta w/ vegan sausages (+ garlic bread)

Veggie fajitas or fajitas w/ vegan chicken (+nachos)

Veggie cous cous (also good in wraps)

Veggie quinoa (also good in wraps)

Veggie stir fry w/ tofu

Quesadillas but swap chicken for tofu/vegan meat replica and add a lot of vegetables n ofc swap for vegan cheese (these are my fave to make by far)

Vegan beef burger

Vegan chicken burger

Vegetable burger (these are the best i think)

Bean burger (with any of the burgers usually just add some frozen veg n sweet potato fries on the side which are super cheap n filling)

Vegan pizza

Vegan roast dinner (vegan sausages + vegan gravy + veg + mash/roast potatoes)

if you have an aldi or iceland near you they seem to be the best for vegan substitutes which are cheap!

here’s some pics of a few substitutes I get from aldi:

linda mccartney also does some amazing vegan/vegetarian things, especially sausages and they’re usually like £1/2 for 6 so you can use them for different meals

as for the craving cheese thing, I used to  l o v e  cheese and couldnt get enough but honestly just watching things on the dairy industry has completely put me off it n i dont want it anymore, especially when there are a ton of options, this is a really good video which is short but gives lots of info on it and definitely made me go completely off dairy, but I’d definitely check out violife because they have so many different types like blocks and slices and grated n it tastes amazing!

another documentary which is really good is what the health on netflix, its really eye opening!! I havent watched them yet because honestly im too scared too but dominion, earthlings and cowspiracy are all supposed to be really great vegan documentaries too

my food is all v simple because its mainly what i used to eat before just altered to make it vegan but there are some great instagram and twitter pages out there with recipes and advice which could be handy to look at!

okay summary for substitutes:

milk: soya/oat (but there’s a ton more out there like almond/cashew/rice etc)

cheese: Violife/supermarket’s own brand

eggs: (I was never a fan of eggs before I went vegan but you can make scrambled ones out of tofu/ use flaxseeds for baking apparently)

burgers: Vegan versions/bean/vegetable

chocolate: bourneville/any dark chocolate without milk tbh

ice cream: vegan magnums/vegan swedish glace

I’ll link some people I found super helpful when I was going vegan in case they can help you too :))

amyythevegan (twitter) + amyythevegan (insta)

accidentallyveganuk (insta)

veganrecipevideo (insta)

livekindlyco (insta)

vegandowndown (insta)

veganvideos (insta)

here’s my twitter too which I’ve started using as a platform for veganism n have retweeted stuff from people you might find it useful to follow too if you have an account 

hopefully this has been kinda helpful and I hope it all goes well!! going vegan is hands down the best decision ive ever made so im sure you’ll love it too!

[the-coconut-asado]

Oh Stumptown my Stumptown!

Portland likes to keep it weird. Officially. You could even buy the tee shirt if tee shirts weren’t so predictable.   

From a poster invitation to “Hear my TED Talk about DIY and Impending Doom” to the Big Legrowlski (sic) night club that hangs carpets on the walls -  not to balance the sound for the band but because they really bring the room together -  the City has an off-beat vibe that feels authentic even while it gets you scratching your head. And where else would you queue round the block for a voodoo-doll shaped doughnut with a pretzel stick through its ‘heart’?

You probably won’t be surprised when I tell you that Portland is  the Hipster Capital of the World. You know it’s hipster because it sells more coffee and has more microbreweries per head than anywhere else in the US.

We came for the food because People That Know told us to. It’s not simply that everything is delicious but that chefs, cooks, carts and food enthusiasts are trying to do different. It’s like Masterchef has landed in Twin Peaks. Entrepreneurs are making ice cream out of chickpeas and it works. A pastry chef has re-interpreted her favourite childhood book on a plate and you rejoice in the complex flavours of her tiny reconstructed bunny. So who’s the bunny boiler now?

One thing that puzzled me is why the City changed its name from the original Stumptown (pretty weird) to Portland (the Holiday Inn of city names). Devon, a local lawyer who we chatted to most mornings in Baristas Cafe, explained that Portland was never officially called Stumptown.  It became its nickname due to all the trees they had to cut down to build it, leaving the eponymous stumps in their wake. Stumptown is also the name of their iconic coffee brand, which I always assumed was NYC’s greatest invention. This is one of the many ways in which travel expands your mind.

Devon embodied something else about Portland: its friendliness. Even the passport officers are anxious that you have a good time. Full disclosure,  it wasn’t just Devon that we sought out each morning - it was Pepper, his cute little dog. I would eat Barista’s fresh, flaky rhubarb hand pie just to drop crumbs that Pepper would breakfast on. 

Devon put us onto a couple of great places to eat - one we made it to, one we didn’t. But more of that later.

Where to begin to describe this steel guitar food odyssey? Let me take you through our many highlights from the  mountain of food we consumed. Set it to the soundtrack of Chris Isaak’s Wicked Thing.

Our first evening, tired and hungry, we stuck to our guns and found Andina, the City’s Peruvian eatery. When you are both tired and hungry it’s easy to get seduced by posters boasting ‘Meatball Monday’ and forget your mission, but our persistence paid off. That legendary Portlandia hospitality squeezed us into a nook where there really wasn’t a free table, and we dined greedily on humitas, ceviche, lamb shank and seafood, washed down with Oregon’s finest home-grown Pinot Gris. I didn’t quibble that they brought something different from my order. In my fractured Spanish ‘Arroz con Pato’ probably did sound like ‘Seafood Risotto’  - and the risotto was obviously going to be delicious before fork met lip, so I didn’t send it back.

Next day, which coincidentally was Taco Tuesday, we hit the street food. 

Portland is big on street food (see: hipster capital of the world). Most food vendors have carts - permanent fixtures where the chef builds enough of a following over months or years to be able to open a small restaurant. Nong’s Khao Man Gai was just one of these. They do one dish - a Vietnamese poached chicken with a secret chilli sauce, accompanied by rice cooked in the chicken broth. You can also have a version with shrimp, pork or Tofu. We bought a bottle of the sauce to bring home. Life’s too short.

It’s not all carts - there are a fair few trucks too. 

One which specialised in cheese toasties challenged “ Come and relive the taste of your childhood. But if your childhood sucked, we’ll share the memory of ours”. Have you eaten a cheese toastie recently? I mean really felt the embrace of  a sandwich of molten cheese and fried bread? Maybe your childhood did suck after all.

That evening it was the turn of The Hairy Lobster restaurant, and that bunny dessert I mentioned earlier. Little Bunny Foo Foo to give it it’s full name. A delicate carrot cake, covered in cheesecake mousse, accompanied by a ginger crumb, caramel sauce and a marshmallow rabbit. 

Despite it’s show-stopping appearance and fusion of flavours, it was their roast squash with curry sauce and pumpkin seed praline that was the stand-out dish for me. The Lobster picnic for our main was pretty damn good too.

Friday brings me to Devon’s first recommendation, Pok Pok,  a teeny Thai eatery in the suburbs. Getting there had the added advantage of passing through a neighbourhood full of rambling old houses in the Amityville Horror style. I recalled the first time I had heard of Portland was from a TV thriller full of witches and jabberwocks called Grimm. They had definitely filmed it’s eerily beautiful moments around here.

If I had to single out a food highlight in a week of next-to-no food lows, I would choose Pok Pok. It gave me my first food coma in a long while. Something about it’s smoked aubergine, pork belly curry, marinated chicken with two dips, sublime mango with sticky rice and that rhubarb blush cocktail… I sense I am sharing my food coma with you now. Their signature dish is hot spicy chicken wings. The couple on the table next to us were too full to finish theirs so offered them to us. Maybe it was the wings that tipped me over the edge. I’ll never know.

And so to our last day, and the big daddy of Portland nights out: Jake’s Crawfish. Over 100 years old, walking into Jake’s is like walking into one of Sinatra’s memories. It has a justifiably stellar reputation, and seems to have maintained it for a century. I ate Steel-head trout for the first time, fished on their doorstep from Oregon’s Columbia River, coated with a horseradish crust, and preceded by half a dozen of the plumpest oysters I have ever eaten.

I haven’t yet mentioned Portland’s biggest hipster foodie habit: brunch. No matter what day of the week, the restaurants that brunch are always full. For most of our trip, we were waking up too early to really do brunch justice. Those rhubarb hand pies at Baristas had satisfied our hunger by around 8AM so a mid-morning banquet wasn’t really on. One day, however, we made it to Tasty & Alder in the Pearl DIstrict of the city and managed to sneak in a table for two before the queues built up. Worth it for their Green Frittata with salsa verde (who ever thought of doing that before?) and lightest, fluffiest American biscuits. We never made it to Devon’s second recommendation: Burmasphere, his friend’s Burmese cart on the other side of the river. And now we have an excuse to return.

When it came to rustling up some recipes that take me straight back to Portland weird, I whittled my list down to three: my version of Tasty & Alders’ green frittata with feta and salsa verde; a less labour-intensive version of Andina’s Arroz con Pato, made with chicken or guinea fowl; and in the spirit of weird, though by no means original, a cake inspired by Churros con Chocolate. The best possible end to a Taco Tuesday.

I messaged a friend of mine that had moved to Portland a few years back and asked why she had ever left. “ Too much rain and not enough art.” she said.  

You missed the point Sweetie. Great Food IS great art. And if you can’t stand the rain, get into the kitchen.

Green Frittata with Feta and Salsa Verde

A great little brunchy-lunch dish packed with flavour for the carb-conscious. If you want to add some carbs, slices of toasted sourdough will go down a treat. Serves 4

Ingredients

8 large free-range eggs

1tblspn, double cream

100g asparagus spears, chopped into 2 cm chunks

100g shelled garden peas or petit pois

50g feta cheese

Salt and freshly ground black pepper

For the salsa verde:

Small pack of flat-leaf parsley (around 15-20g)

½ a small pack of mint leaves

3 tbsp. Capers

7 anchovy fillets

1 clove garlic

1 tbsp dijon mustard

8 tbsp extra virgin olive oil

How to make:

Bring a small saucepan of salted water to the boil, then add the peas. After a couple of minutes, add the chopped asparagus and continue simmering for another 2 minutes. Drain and refresh under cold water. Put to one side.

Next, make the salsa verde. Put all the ingredients except the olive oil into a blender, season generously with pepper and go easier on the salt (anchovies and capers are already pretty salty). Then, add the olive oil and blend again. Don’t over blend at each step - it's nice to keep the texture a little rough.

Put a skillet on the stove and melt a knob of butter. Beat the eggs, add the cream and season. Lightly saute the green vegetables in the butter for a minute or two. 

 then pour the eggs over and crumble the feta cheese over the top. Cook for a couple of minutes until the bottom is starting to brown.

 pop under the grill to continue cooking, until the top is a light golden colour and the frittata has firmed up with a slight wobble (keep a close eye on this, probably takes 2-3 minutes).

Cut the frittata into 4 wedges and serve with a dollop of salsa verde on top.

Arroz con Gallina Picante

I never did get to eat Arroz con Pato in Andina, but while I adore the rich flavour of duck, devoting two or three days to confitting it before finishing the dish is only for the dedicated dinner party cook. This version with a spicy chicken and a feta-enriched herb sauce (based on a Melissa Clark recipe)  goes down just as well - or the richer Guinea Fowl, which I have used here. And Peruvian aji amarillo is now more available by mail order - substitute ordinary chile powder if not. Serves 4.

Ingredients:

1 medium-sized chicken or guinea fowl, jointed into 2 breasts, 2 drumsticks and 2 thighs (discard the back or freeze to make stock at a later date)

For the marinade:

6 garlic cloves, crushed

3 tbsp light soy sauce

1 tbsp paste made with aji amarillo powder and olive oil

Juice of 1 lime

1 tsp sriracha sauce

1 tsp. Dijon mustard

2 tsp ground cumin

Salt and freshly ground black pepper

For the sauce:

½ a large bunch coriander leaves, broken up

2 jalapeno chilies, chopped

75g feta cheese, crumbled

1 garlic clove, crushed

Juice of 1-2 limes

2 tsp chopped fresh oregano

½ tsp dijon mustard

½ tbsp aji amarillo paste (see marinade earlier for method)

1 tsp honey

1 tsp ground cumin

½ cup extra virgin olive oil.

For the Peruvian Rice:

3 tbsp sunflower oil

2 cloves garlic, crushed

1 onion, finely chopped

3 heaped tsp aji amarillo paste (see marinade earlier for method)

½ large bunch fresh coriander, broken up and blended till smooth with a tblspn water

500g fresh chicken stock

300g bottle of beer or lager

2 x small green chillies, chopped finely

500g basmati rice

1 red pepper, chopped into small chunks

100g fresh garden peas or petit pois

How to make

First, make the marinade. Mix all the marinade ingredients in a large bowl, cover the fowl of your choice in it, cover with cling film and pop in the fridge for at least 4 hours or overnight.

For the sauce: put all the ingredients into a blender, and blend till smooth. Pour into a bowl, cover and refrigerate, taking out about 15 minutes ahead of eating to bring to room temperature.

For the rice. Heat 2 tbsp oil in a saucepan, add the onion and garlic and saute until starting to turn golden. Add the blended coriander and chili paste  and cook for a couple of minutes until the paste has thickened slightly and smells delicious.

Pour the beer into the saucepan, cook for a few minutes then add the chicken stock. Bring to the boil, season, then take off the heat, cover and put to one side.

Heat the oven to 200C. Pat  the chicken or guinea fowl pieces dry, then pop onto a shallow baking tray, season and drizzle with olive oil. Put the tray into the oven and roast for 35-40 minutes.

While the meat roasts, finish the rice. Heat 2 tbsp oil in a medium sized saucepan, add the peppers and cook for a couple of minutes. Then add the rice and stir into the oil and peppers until it starts to crackle a little at the bottom. Add the peas and chilies and stir again, then add the stock, beer and onion garlic mix. Stir, season if needed, then cover and simmer on a low heat for 25 mins.

Fluff up the rice and spoon onto plates. Top with the chicken or guinea fowl pieces, and crown with a dollop of sauce.

Churros Bundt Cake with Dipping Chocolate Sauce

I love churros, and I love a Bundt cake. If you want all the flavours but none of the faffing or frying, then give this a try. The cake will keep, covered in a tin. Just remember to reheat the chocolate sauce for dipping or pouring each time. Serves 8-10

Ingredients:

For the cake:

2 ¾ cups plain flour

2 tsp. Baking powder

2 tsp ground cinnamon

½ tsp. Salt

170g unsalted butter

130g caster sugar

50g soft brown sugar

4 large eggs

1 egg yolk

1 375g punnet of sour cream

2 tsp. Vanilla extract

For the cinnamon sugar ‘glaze’

2 tsp ground cinnamon

4 tsp caster sugar

For the chocolate sauce:

½ cup cocoa powder

Pinch chilli flakes

100g dark chocolate (70%)

1 cup double cream

½ cup dark brown sugar

1 tsp vanilla extract

½ tsp cinnamon

How to make

Preheat the oven to 160C. Grease and flour a large bundt cake pan (make sure to get into all the nooks and crannies).

Beat the butter and sugar in a mixing bowl (ideally using an electric stand mixer) until light and fluffy. Add the eggs one by one and continue to mix between each addition, finishing with the egg yolk. Add the sour cream and vanilla extract and beat again until just incorporated.  Mix all the dry ingredients, add them to the butter and egg mix and fold in until smooth. 

Pour the cake batter into the bundt tin and bake for around 50-55 minutes until a skewer inserted near the middle comes out clean (I usually check the cake after 45 mins). Invert the cake onto a rack to cool.

Mix the remaining sugar and cinnamon in a small bowl. Melt the butter and paint all over the surface of the cake. Dust the cinnamon sugar over the buttered cake, making sure you pat it in places to stick.

To make the chocolate sauce. Pop all the ingredients into a saucepan, then cook, stirring constantly, on a low heat until the chocolate has melted, everything is smooth and custardy. Let it bubble slightly then turn off the heat.

Serve slices of the churros cake with warm chocolate sauce poured over. There are some who prefer their chocolate sauce served cold. That’s fine too.

[blossomoranges]

🎂 😈 🐰 💑

🎂- what’s your samefood?

I love peach yogurt, cheese and ham toasties with onion chutney (i have it for lunch almost all the time), fried egg on toast, raspberry jam, apples and more recently, cappuccinos and coffee flavoured stuff! I think I’ve developed more samefoods over the past few months because I live away from home and get to shop for myself 

😈- what’s your special interest?

my main special interest is  Ikemen Sengoku, a Japanese otoge game :’D I just really love the characters and fictional boyfs are amazing, and I’ve started learning more about Japanese history outwith the game! I would also count the Professor Layton games, true crime stories & podcasts, Jon Ronson’s books and psychology

🐰- do you have a comfort item?

I do! I have my fidget cube, and a plush white seal named Claude. I don’t know if this counts but I take my first aid kit everywhere as well, it brings me comfort to know if I trip up or someone gets a cut I have it on hand.

💑- how do you show love/friendship?

if someone’s comfortable with it, I love hugs!!! I also like getting to have good sit-down chats with my friends to catch up with them and show I care about their lives if that makes sense? I like getting people little presents or helping them out with something that’s worrying them

[wijakartuya]

Mozzy Chicken Baked Sandwiches.

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, mozzy chicken baked sandwiches. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Mozzy Chicken Baked Sandwiches is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It's simple, it's fast, it tastes yummy. Mozzy Chicken Baked Sandwiches is something which I have loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook mozzy chicken baked sandwiches using 48 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mozzy Chicken Baked Sandwiches:

{Make ready of Chicken breast (organic, skinless).

{Prepare of Extra virgin olive oil.

{Get of sea salt and pepper.

{Make ready of eggs beaten with a bit of milk.

{Make ready of Sauce.

{Get of Leave oil in electric frying pan and reheat to 250 degrees F, or a bit hotter. Add.

{Take of about two thirds of a cup of spaghetti sauce.

{Prepare of dried Italian seasoning.

{Prepare of sea salt and pepper (a pinch at a time).

{Take of fresh or dried basil.

{Take of minced or crushed garlic.

{Make ready of Worcestershire sauce.

{Get 2-3 teaspoons of lime juice.

{Make ready of extra virgin olive oil.

{Prepare 1/2-1 C of frozen mixed vegetables.

{Take 1 T of butter.

{Make ready 1/4 C of Red Wine.

{Get 1-2 T of Balsamic Vinegar.

{Get of peach spread or paste (slice off a few slices of fresh peach, sear on both sides and smash removing skin, frying up skin for salad crumble later).

{Prepare 1/4 C of milk (or so).

{Prepare of Italian Bread.

{Get of smear with extra virgin olive oil.

{Prepare slice of slab of mozzarella cheese into thick slices (about two or three slices).

{Get slice of slab of extra sharp or sharp cheddar cheese into thick slices (about one or two slices).

{Get of Chicken preparation.

{Prepare of Fork the chicken apart then pour on top of the chicken.

{Make ready of crushed fennel.

{Prepare of dried or fresh basil.

{Get of crushed thyme.

{Prepare a few of squeezes of lime juice.

{Get of sea salt and pepper (pinch at a time).

{Prepare 1 t of capers.

{Make ready of caviar.

{Prepare of Salad.

{Get of (using whatever you have on hand is the whole point).

{Get of Grilled peach slices (about half to a whole peach).

{Get of chopped dates (1-2 T).

{Take of Sliced, chopped cucumber (remove most of the skin).

{Prepare of Sliced, chopped Kalamata olives.

{Take of Fennel.

{Make ready of Thyme.

{Make ready of Toasted coconut.

{Prepare of Balsamic Vinegar.

{Get 1 slice of sliced jalapeno pepper (diced).

{Make ready of Brown sugar (2-3 T soft).

{Make ready of Sea salt and pepper (a pinch at a time for taste).

{Make ready of /* TASTE all food before serving it or eating it--taste it before adding each ingredient.

{Get of old Bay (sprinkle lightly).

Instructions to make Mozzy Chicken Baked Sandwiches:

Heat olive oil in electric fry pan browning chicken lightly on each side after dipping breasts into egg and lightly adding salt and pepper Remove from pan, place on paper towel. Remove two or three breast slices and freeze the remainder. NOTE: I add the unused egg and pull out the light scramble without mixing it much and set it aside for plating..

Sauce. Add together all the sauce ingredients and allow to simmer adding wine then milk, alternating for flavor. Add seasoning, especially salt if necessary by the small pinch..

Hand fluff the pulled chicken with the spices and toss the chicken into the sauce once the sauce is creamy and savory. Add a little more wine, olive oil, and milk to obtain a creamy tasty consistency. Salt only if necessary, under salt before ruining this dish with too much salt--never over salt, though it is okay to over-pepper. Saute to meld flavors with meat..

In the electric skillet push all the chicken and sauce to one side, lay down one slice of oiled bread and scoop the chicken sauce all over the bread slice. Add the other slice of oiled bread. Fry lightly in olive oil, though it is yummy to obtain a bit of a darkness to the fry a darker brown. Add all the cheese to the chicken and allow to begin to melt..

The sandwiches will probably be falling into pieces, but that is the plan. Lift the sandwiches, in pieces if necessary, out onto a small cooking sheet or pan for the oven, and continue to place pieces on the sheet until there is nothing left in the fry pan. Preheat the convection oven to turbo or 400 degrees F. Just before placing the sandwiches into the oven, open the sandwiches and place the remaining saved off egg scramble..

Bake sandwiches until browned and toasty, no more moisture on bread, though lots of yummy sauciness inside sandwiches..

Salad. Slice grilled or fried peach slices to make bite size pieces. Do the same to the cucumber, which should be icy cold. Splash with lime juice and hand toss. Toss lightly the warm and the cold, add the dry spices and the dates or figs. Into a small bowl add the olive oil, wine, balsamic vinegar, and remaining spices with a splash of lime. Crunch up a handful of corn chips and layer corn chips with salad into a ramekin and serve cold..

Using a cutter or glass, place cutter over baked sandwich and lift with a spatula. Place on a plate in a pair or a trio with the ramekin also placed on the plate. Sprinkle the sandwich cutouts lightly with caviar. Serve with red wine and ice cold water with lime juice sprinkled into the water for flavor and freshness..

So that is going to wrap it up for this special food mozzy chicken baked sandwiches recipe. Thanks so much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!