#i do have some dried chile mango at least
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anarchocuntboogaloo · 1 year ago
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Not to be a beaner on Main, but I wish it was mango season 😔
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anipsychopl · 2 years ago
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My Rise of the Teenage Mutant Ninja Turtles Headcanons - Donnie 💜
He/They but doesn't mind any other pronouns. Bisexual, Nonbinary (I love the fact that neurodivergent people see gender differently than everyone else, and more likely are nonbinary, genderfluid etc)
Ofc He’s autistic
He’s semiverbal, when he’s really overstimulated or overwhelmed he goes nonverbal and uses ASL
Donnie is scarred of the dark, but not normal “scarred of the dark”. When he wakes up, and its still dark he gets paranoid
When he’s paranoid or smth at night he looks if Leo is awake, tries to make it as quiet as posible so that Leo doesn't notice him. If he do he will sit with Donnie, and comfort him
Donnie sleeps the least of all his brothers, he is too busy with his work, he just forgets to sleep. Raph needs to force Donnie to go to bed then he watch him to be sure he fell asleep
When Donnie can’t deal with his sensory issues he goes to Raph. He hugs him, rub his shell, or just carefully lay on his shell like weighted blanket
When Don bought himself his purple comfort hoodie he bought one for Mikey too. Some time later he bought one for Leo because of his dysphoria
Don always has a emergency epipen in his battle shell
Donnie stimms with his fingers and toes a lot
Genuinely loves coffee and mango passion fruit energy drinks
Wears contacts, but when he is too tired to put them on he just casualy wears glasses
He sometimes experiences seizures after krang attack, because of nerve damage 
When he feels super preety he likes to use a lot of eyeliner
He sings while making his makeup
Always paint his nails
He’s anemic
Donnie always has hidden candy with him in case Mikey is stressed and Raph isn't there
Donnie is realy flexible because of his soft shell
Donnie & Mikey absolutely hates squishy fruits and vegetables. The texture of food that they eats must meet theirs standards
The headphone/goggle idea was born in Donnie's mind one day when Raph was helping him with overstimulation
When Donnie needs physical contact he just sits in lap of one of his brother that are actually chiling somewhere in the lair 
He loves demonia boots, especially damned 318
His music taste: Lady gaga, Daft punk, Lemon demon
He’s the type of person who have all of his stickers in folders and never uses them. On the other hand Mikey sticks his stickers on everything
Don keeps all of the drawings Mikey gave him, and have them all on the giant pin board on his lab wall
At some point in his life he started smoking
Fav pizza: Something with vegetables like Mozzarella, Sun-Dried Tomato and Arugula
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activekidney73-blog · 6 years ago
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cauliflower and tomato masala with peas
Good afternoon from vacation. We don’t need to talk about it. If you told me you were on a sunny beach with fine white silky sand between your toes, fluffy aqua waves lapping at the edges, palm trees swishing back and forth, scooping aquachiles onto tortilla chips and marveling at the range of available papaya hues while I was shoveling out snow for the nth time this year, I would smile politely and comment “How amazing!” on your Instagram but I would silently pout, as I probably will be a week from now. Let’s… not.
A week or so before I left, because the treadmill seems as good a place as any to think about what you want to eat next, I was overwhelmed with a craving for cauliflower cooked in a spicy tomato sauce. Gobi matar masala (cauliflower, peas, spices) is a a classic vegan North Indian recipe that fit the bill; the dotting of sweet peas adds is wonderfully complementary. When I came home and started looking through books and websites for recipes I realized that it’s more often a dry curry, made with a few tomatoes but most of the liquid evaporates, leaving a more concentrated mixture. The first time, I made it this way and it was fantastic, but my craving for a saucier version — more of a sabzi, if I understand correctly — remained. A friend confirmed that, like most traditional dishes, there’s no one agreed-upon way to make it and some days you may want it to be more of a stew than others. Feeling liberated, the next time I made it, I added a few cups of canned tomato puree and it was exactly what I’d hoped for. We ate it with rice but it would also be delicious with chapati, roti, or another flatbread.
There’s a lot of flexibility here. You can keep the cauliflower more crisp or let it relax more in the masala, depending on your preference. You can use more or less tomatoes, depending on how saucy you want the dish. You can crank up the heat with more chiles or chile powder; my kids aren’t quite there (yet!). And if you’re missing a single spice, I wouldn’t sweat it. I took note of some of the most common spices used but then went recipe-free, just cooking and adjusting to taste (and jotting everything down, dutiful food blogger that I am). It was cozy and unheavy and perfect; I froze the leftovers and can’t wait to have at least one meal all squared away when we get home.
Cauliflower and Tomato Masala with Peas (Gobi Matar)
Servings: 4
Time: 45 minutes
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If you’d like to brown your cauliflower florets for a more nuanced flavor, you can do so in an additional tablespoon or two of oil in the beginning, with your frying pan on high heat. Scoop it out and set it aside before beginning the recipe as written. Once you add the cauliflower to the tomato sauce later in the recipe, you might need 5 minutes less cooking time to get it to a good consistency (I aim for tender but not mushy here).
1 large head cauliflower (3 pounds)
2 tablespoons vegetable or olive oil
1 teaspoon cumin seeds
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated garlic (about 2 cloves)
1 jalapeño or another green chile, finely chopped (use more or less to taste)
1 big handful fresh cilantro, stems finely chopped, leaves roughly torn
1/2 teaspoon ground turmeric
1/4 to 1 teaspoon mild red chili powder (I used kashmiri), adjusted to taste
1 1/2 teaspoons ground coriander
1/2 teaspoon garam masala
2 to 3 cups tomato puree from a 28-ounce can
1 to 2 teaspoons kosher salt
1 cup water
1 1/2 cup green peas, frozen is fine
1/2 teaspoon amchur (dried mango) powder or juice of half a lemon
Rice or flatbreads, to serve
First, prepare your cauliflower, just to get it out of the way. Trim the leaves. Remove the large core and dice it into small (1/4 to 1/2-inch) pieces. Cut or break the florets into medium-sized chunks.
Then, in a large, deep sauté pan, heat oil over medium heat. Once hot, add cumin seeds, ginger, garlic, and jalapeño and cook together for 3 minutes, until tender but the garlic and ginger are not browned. Add diced cauliflower core and finely chopped cilantro stems (save leaves for the end) and cook for another 1 minute together. Add turmeric, chili powder, coriander, and garam masala and cook for 2 minutes. Add 2 to 3 cups tomato puree — use the smaller amount if your cauliflower clocks in in the 2 to 2.5-pound range, or if you’re not sure you want dish as saucy as mine is, plus salt (1 1/2 teaspoons was just right for my 3 cups puree), and water and bring to a simmer, cook for 5 minutes. Add cauliflower and stir to coat with sauce. Cover with a lid and cook for about 20 minutes, until cauliflower is tender but not mushy, stirring occasionally. Add peas (still frozen are fine) and cook for 5 to 10 minutes, until heated through. Add amchur powder or lemon juice and stir to warm through. Taste dish for seasoning and adjust to taste. Finish with cilantro leaves. Serve with rice or flatbread.
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Source: https://smittenkitchen.com/2019/02/cauliflower-and-tomato-masala-with-peas/
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