#i do have wheat flour i was just avoiding it

[hereissomething]

my first attempt at oat flour gnocchi wasnt very pretty

[cookiecakecookie-cake]

Hi I really like your writing. I have a request. For cookies of your choice, let's say they had someone close to them (romantic or platonic) that pulled an Odysseus were the reader set out to the licorice sea, was presumed deceased, and came back years later all scarred up. Cookies and Epic have invades my brain. Thanks for reading.

No way.... odysseus..... like my blorbo outis limbus company that im soooso normalll abouttt... (i didnt make this video but god i wish i did) anyways, i hope you don't mind the fact that i took this and RAN with it. mwehehehe -cookie cake

No More Going Back

(Pre-corruption!Mystic Flour Cookie/Burning Spice Cookie/Shadow Milk Cookie x Reader)

Inspired in part by I'll Take You by @/brittle-doughie

cws: angst, lots of talk about death & war, shouting/arguments and brief descriptions of dead bodies.

War was on the edge of the horizon. Your gazed out at sea. Far off in the distance, there was a nation that intended to take all you sought dear. Then and there, you decided that there was no other choice. You were going to protect the ones you loved or die trying.

-----

"-And when I'm gone, I want you to take care of yourself, alright? I won't be around to get rid of overtly greedy cookies and I know everyone will be wanting a lot during these trying times. If you ever need help, know you can rely on-"

"My love, I am not a child."

You sigh, "I know but I worry." Wheat Flour Cookie was a cookie who often gave herself to others in surplus, leaving little left for herself. You didn't want anybody to use her because of that and she was more than aware of that fact.

"I'll ask the people of the temple for help if I need anything and I will keep in mind of my limits as to who I can and cannot help." She held your face in her hands as she spoke, making sure you caught every one of her words loud and clear.

"You promise?"

"I promise... That is, if you promise, in return, to come back safely." You smile, gently resting your forehead on hers. "I promise, my grace."

-----

CLANG!

Your spear clashed against the Red Spice Cookie's own parashu, sending sparks across the area. You hold that for a moment, before deflecting his attack, making the great force of his weapon crash uselessly against the ground. He tries to charge you again, but you manage to easily parry, sending his weapon hurtling across the room. You angle your spear at his throat.

"You loose." You state, very matter-of-factly.

"You really don't take any hostages, do you, dear?" He brushes the spear away with the back of his hand. You pull the spear away from him, walking to put it away.

"The only hostage I'd take is you, my ember."

You can't see him, but you can sense the fond eye roll from across the room.

You dock your weapon back in the rack you got it from. "... You were distracted. I can tell."

"You don't miss a single detail, either." He gets up, stretching his back. You can hear a couple bones pop. "... There's been a lot on my mind lately."

"You have a lot on your plate, I could only imagine." You walk back over to him, trying to assess if there were any injuries you should attend to. "Just... come back to me in one piece, alright? I'm going to be incredibly bored without my hearth." He grumbled, heating up at your careful observation.

"Of course. I can't keep you waiting for too long, can I?" You leave a sweet peck on his cheek.

-----

"... So, that's it then? You're just... going off without me?" Blueberry Milk Cookie stared, completely baffled. You tried to avoid his eyes as much as you could.

"You make it sound like I'm ending our relationship."

"Well, you might as well be!!"

The Fount of Knowledge was seen by all as a figure of intellectualism. Rationality. Yet, here he stood, clinging to your uniform with a look that you know you can't meet.

"This is important to me. To us. If I don't do something, we might loose everything."

"Have you considered loosing you may be even worse?!"

"... I have."

"Oh yeah! Sure! Uh-huh! Talk like you have eeeeverything under control, why don't you! Like everything's going to go well! Sure! Go off and play hero and DIE and leave me here with NOTHING!"

"Blueberry, I-"

"Oh no, nonono NO! You don't get to 'Blueberry' me, right now! Have you considered what this is going to be like for me?! I'll have to manage everything by myself and you KNOW those cookies are as blind as bats if they don't like the reality of what they're seeing! If you go off and DIE out there, what am I going to do, then, huh?! WHAT AM I GOING TO DO?!?" He held onto your shoulders with a desperation that you have never seen on his face before.

"I..."

"'I' WHAT?!"

"I DON'T KNOW!" You finally looked him in the eyes. They were angry, yes, but they were also full of fear. His worry streamed down his perfect face. "I don't... know. And it's impossible for me to know, just as it's impossible for one cookie to know everything. But what I do know is that the lives of the cookies around us are at stake if this isn't handled with care."

"... And there's nobody else that can take your place? No one?" He tried one last time to stop you, to keep you safe, with him.

"Do you know anyone as smart as me when it comes to the battlefield?"

"I'm not in the mood for jokes." It was time for him to try and dodge your gaze, looking away from you.

"I'm sorry, my love. I don't want this either. I'm left with no choice." You try to reach out to him, gently holding his face to look back at you. "But if I am to die out there, let me have one last request. Let's spend our remaining time together in happiness, so that you don't regret the fading hours."

He tried to stop himself from crying for a second, but it was a futile effort. He crumpled into your arms, chest heaving with his emotion.

"... Please come back soon."

"I will."

-----

You didn't die, no, but you might as well be. Lost at sea and prevented from seeing those you love for years on end, you'd almost gone mad. All you wanted was to see the ones you loved once again, but it seemed every force of nature planned against you and maybe they were.

When you finally return, broken and bettered, it was obvious that something was wrong. You knew that it'd been years since you'd last seen your home, but it didn't look like.... this.

You walked down the roads and alleyways of the once bustling city, without a single hint of any life. The houses and buildings were intact, but the only thing for miles was pure white flour.

A temple of gold and splendor was reduced to nothing but crumbs and rubble on the ground. The cookies weren't just dead, but ground to a fine powder that made the air taste overwhelmingly like spice.

Cookies hung from string that stretched far into the sky, presumably connected to some unseen controller. They talked of nonsense, if they even spoke at all. Some just looked at you with hollow eyes, were they dead or tired of all the lies? You couldn't tell anymore.

And when you found them, in the middle of it all? You wished you had died out there, so you didn't have to see the one who you once loved reduced to... this.

A monster.

[cookie-lore-keeper]

Is there a definitive list of all the cookie types? If so, could you post it?

There is. I've been avoiding it, because it has confused even me. But, I'll try 🫡

Categories of Biology

Please note: Multiple cookies of different flavors and ingredients can be in different categories! It's more common for cookies to be in multiple categories of biology instead if just one. Even so, flavors often overlap as well, even when it comes to simple biology.

Candy

Rock Candy

Popping Candy

Marshmallows

Fruit Rollups

Gum

Okchun

Gummies

Jelly (beans)

Licorice

Lollipops/Suckers

Sugar Glass

Peppermint Candy

Dairy

Butter

Cheese

Cream

Custard

Ice Cream

Milk

Pudding

Yogurt

Milkshakes

Frozen Foods

Literally any food that is frozen (pizza can be classified as frozen food if they were baked with frozen pizza

Ice

Ice cream

Popsicles

Fruits

Imma be so fr rn, I tried my damn hardest to categorize fruits based on their IRL categories, but it never worked bcuz even fruits in the same family are so drastically different. Raspberries and apples are both Rosacae fruits, yet there's obviously a difference in taste and texture there. So, imma just do what I was trying to avoid, and make biology posts on the individual fruits that we see. Not listing EVERY Fruit here btw bcuz that's stupid.

Squashes

Berries

Citrus Fruits

Melons

Fungi

Mushrooms

Truffles

Grains

Wheat

Rice

Oats

Barley

Corn

Buckwheat

Flour

Bread (own category)

Cake

Oatmeal

Crackers

Chips

Pasta

Cereal

Popcorn

Pancakes (in the bread category)

Waffles (in the bread category)

Granola

Noodles

Liquids/Drinks

Carbonated Drinks

Coffees

Juices

Lemonade

Milk

Chocolate Drinks

Tea

Milkshakes

Eggnog

Water

Pastries

Cakes

Cinoman rolls

Bread

Brownies

Muffins

Churros

Cream Puffs

Doughnuts

Créme Brûlée

Pies

Plants

Flowers/Flower Petals

Leaves

Fruits (such a big category and, despite being a subcategory, it's still its own category)

Roots

Vegetables

Nuts

Spices

Pollen

Powders

Flour

Powdered Sugar

Literally anything that has been crushed into a powder. A lot of spice cookies are also powdered cookies

Minerals

Salt

Metals

Neo-Cookies

Wafers

Macarons

Sauces

Hot Sauce

Ketchup

Barbecue

Mustard

Syrup

Molasses

Sea-Food

Fish

Lobsters

Caviar

Shrimp

Oysters

Seashells

Mollusks

Sugars

(Sugar by itself. Not foods that contain sugar)

Pure Sugars (like the ones you can buy at stores)

Cotton Candy

Sugae Glass

Vegetables

(Vegetables are a cooking category, not a plant category)

Peppers

Leafy Vegetables

Potatos

Carrots

Avocados

Squashes

Corn

Beans

Wafer Paper (despite its name, it actually comes from potatos)

Misc/Have their own category

Honey (very similar to syrups)

Eggs

Mushrooms

Candle wax

Feathers

Fur

Ink

Jam

Chocolate (as in the chocolate bars and stuff, not the flavoring)

Fire

Sprinkles

Coral

There's probably more, but like I said, this stuff gets confusing, and theres also a lot of food and ingredients. If you have anything you think I should add, please tell me

[copperbadge]

Your latest bread success made me wonder if you've tried or had much luck making gluten free bread? I'm so tired of most commercially available options, they all seem to dissolve instantly. Awful for burgers or anything with sauce. I miss sourdough.

I'm afraid I haven't done much work with gluten-free baking; the problem is the gluten tax. As I'm sure you know, gluten-free anything, even just ingredients, are more expensive, and the process of baking is more labor intensive and time-consuming for a product that isn't the same. Even the best gluten-free bread, lacking gluten, is lacking one of the defining characteristics of the thing it's emulating.

Since I can eat gluten and am not regularly responsible for feeding anyone who can't, there's no real motivation to do it. I try to always have gluten-free options when I'm hosting, but that's usually stuff like crudite and dip, charcuterie, or fruit -- things that can also avoid other allergens, and depending on the item be eaten by vegetarians or vegans.

Now, all that said, I can recommend King Arthur's Cup For Cup GF flour for baking; it makes the process fairly smooth and the final product seems pretty sturdy, although admittedly the flour is about twice the price of their normal bread flour per pound. I haven't encountered Bob's Red Mill GF flour in a while, but partly that's because when we stopped using them they hadn't really reformulated in a few decades and their GF flour was pretty coarse, and sometimes made from beans my family members couldn't tolerate. They may have advanced since, this was like 10-15 years ago at least.

The King Arthur website has a variety of GF baking recipes as well as mixes and I do have some experience making their GF bagels, which are pretty good, although I think they're actually better if you halve the size (easier to manage, easier to store, since they really need to be kept cold, preferably frozen, and eaten warmed). I baked those regularly for a while for a colleague's kid who was allergic to wheat, and they weren't much more work than baking regular bagels, just required more delicate handling pre-bake.

I realize this is basic and you've probably tried it, but just in case, any GF product you're going to be saucing (as you say, like burgers), you might try griddling first -- little scrape of butter, toss it in a hot pan for a few minutes. In regular bread it helps to both create a flat barrier so the sauce doesn't sink into the bread, and it also dries it out a little so that it can take more moisture to begin with. This is theoretical though, I've never done it with GF buns. I do know that generally King Arthur recommends toasting GF products baked with its recipes.

Readers, feel free to chime in with recommendations! Remember to reply in comments or reblogs, as I don't post asks sent in response to other asks.

[thecoiledserpent]

Can I also donate things for every planet? Or is it essentail only for the weak ones?

I dont have a problem donating things like every week for every planet when I can ofc.

:)

that's lovely! the best remedy is to feed animals, whether said planet is weak, malefic or maraka. you can't donate just about everything, but the following stated things can be, for everyone. other then that, i have a list of remedies to be done for the planets on my masterlist, check it out, it has some useful things. following animals can be fed in accordance with the planet to be remedied:

sun: birds can be fed with wheat grains, or cows with chapatis and jaggery

moon: respect mother first and foremost, otherwise no remedy will work. offering water to thirsty animals, or flour balls to fish, or feeding white cows (anything, but jaggery and chapatis are the norm)

mercury: feed green parrots, or free parrots from their cages. feeding cows with green fodder or green leaves is favourable, too. freeing little birds or parrots is highly beneficial and recommendable, especially if mercury is beneficial but afflicted in the chart. never keep little birds in your home, which will trap them.

venus: feeding cats milk, or offering candies to little girls. (don't be suspicious, please 😭 something good quality, preferably; doesn't have to be anything expensive, though). feeding fishes is also favourable.

mars: feeding gram (chana dal, small yellow pulses) or jaggery with chapati (or without it, it just makes it easier) to monkeys or cows

saturn: feeding black cows, or black dogs with buttered or oiled chapatis. feeding black dogs with milk or dog food is fine, too. just serve them, usually street dogs are better. looking after black or blue coloured fishes works, too.

rahu: feeding fishes with flour balls or fish food, or ants with a mixture of flour and grinded sugar. please offer this to ants at tree roots, to avoid making a mess and getting ants killed due to people stepping on them accidentally. looking after black or blue coloured fishes works, too.

ketu: adopting dogs or rabbits is recommended for ketu, but it is important to give them appropriate attention. if that is not possible, then feed cows and dogs with whatever you can.

i understand that in western countries it is not possible to have access to cows, in such a case, don't fret, simply do other remedies. but if its possible for some of you, then prioritise feeding cows with whatever's recommended, it always helps.

[tgmsunmontue]

White Hot - 5/8 - Hangster

A TGM AU - Blacksmith + Metal-artist Jake and History Teacher Bradley.

ONE TWO THREE FOUR

PART FIVE

                He’s in the stables when Natasha finds him. One of the horses has thrown a shoe so Jake is checking them all over, muttering under his breath about the less than perfect workmanship. Sure, it’s perfectly functional, but they could have filed all the little burrs off. He’s going to have to talk to Rowan about rushing his jobs.

                “Jake…”

                “Sheriff.”

                The honorific makes her snort and Jake grins to himself, because clearly she’s in a good mood already.

                “So… I have some information for you. If you want it.”

                “What information?” Jake asks, chancing a quick glance up.

                “Well, his name is Bradley. I found it out in non-creepy ways… and you’re right. He is hot.”

                “What? When did you meet him?” Jake splutters, and he releases the hoof and stands, because he’s not going to be able to fully focus, and that’s dangerous.

                “Last night. At the quiz you refuse to come to…”

                Jake groans, because of course it’s just his luck. But he hates quizzing, it’s just not his thing. Also –

                “You call yourselves the Historical Harlots…”

                “Like that name doesn’t fit you to a T. It’s always been an open invitation, and you know it.”

                “Yeah yeah,” Jake mutters, but of the people that work at the historical village and he considers his workmates, Natasha is the only one he would want to see outside of work, and they were in very different groups in high school. The others they work with either try to hit on him, or set him up with various family members. Although he supposes Sophia is alright, she at least has offered her grandson up just as happily when Jake had snapped one day. So he avoids them for the most part, glad he is only here a day a week. “What did Javy think about you saying he was hot?”

                Natasha laughs at that, doesn’t bother answering and just walks away with a little wave of her hand.

                It’s fine. He’s waited this long, he can wait another couple of days.

…            …            …

                On Tuesday morning when Bradley gathers his class in front of the sheriff’s building, it’s Natasha who steps out and he smiles and nods, because she’s going to do a safety briefing and then run through some general local history and he just gets to stand back and relax. And try not to think about the fact that he’s going to be seeing Jake again soon.  

                Not an ideal situation, and he’s realizing he could have come back at any point to see if Jake was around. Maybe talked to him. Tried to talk to him. He won’t be talking to him today, not with forty-odd teenagers meandering around and under his supervision. Yeah. That’s going to make things awkward. Maybe he can ask Natasha to pass his details on? Or invite Jake to quiz? Would he be allowed? Oh god, maybe Javy and Jake hate each other. He needs to ask before he invites Jake.

                He’s spiraling in his own thoughts when he realizes he’s at work and needs to focus. It helps. They have pre-allocated times at five different parts, with demonstrations and an opportunity for students to ask questions. They have to gather information, prepare information to write diary entries as if they lived a certain year, and then also provide an essay. He’s got a lot of grading in his future, but teaching is something he finds incredibly rewarding so the grading is the price he has to pay.

                He has the schedule in his hand, first up they have weapons and warfare, which Natasha takes, and then they shuffle off to the bakery and general store, where they learn about historical preservation techniques like glassing eggs, drying, salting, and it then morphs into growing wheat and milling flour. There’s a water wheel attached to a mill, grinding flour. Apparently there’s a village cat to keep the rodents away, not that it’s anywhere to be seen. Then they’re standing outside the forge, their last stop before the lunch break.

                “Mr B! Can we go in?”

                “Just give everyone else a second to catch up, then you can all go in.”

                He waits a few more moments for the stragglers to arrive so he doesn’t have to yell.

                “Okay everyone listen up, just wanted to commend you so far on your behavior. It’s been a pleasure to see. Last stop before lunch, Mr Seresin, he’s the blacksmith here and he’s very knowledgeable about how this all works. Remember to save your questions for the end; Jake, I mean Mr Seresin, can answer them all at once.”

…            …            …

                Jake has to bite his lip from smiling too widely.

                His kids call him Mr B.

                He knows Jake’s name.

                And as he stands in front of the class he’s calm and collected, eloquent and knowledgeable and Jake wants to pick his brains. See what else he might secretly be knowledgeable about. He’s not the fumbling slightly awkward man who had endeared himself to Jake all those weeks ago. Of course, Jake doesn’t mind, he’d just sort of found it cute.

                He launches into his usual well-worn spiel and has the attention of everyone in the room. He talks about the fundamental importance of such a person to the prosperity of a town, the need for tools for agriculture and transport, along with the bands for barrels, horseshoes and a whole range of other things. He briefly touches on the changes in technology that have made the need for blacksmiths less needed, but how there are still things which technology cannot replace. The noise of the forge doesn’t allow for him to talk while he’s actually doing anything interesting, but he says he’ll be working on something for the rest of the afternoon and they’re welcome to come back and watch.

                Then Bradley Bradshaw, and there has to be a story behind that name, is directing them back outside to where visiting schools have lunch when they visit and he’s leaving and Jake scrambles to pull his gloves off and catch him before he leaves. Again.

                “Mr Bradshaw… nice to see you again.”

                “Yeah. Me too. I mean, it’s good to see you too. You look good…”

                And there he is. Clearly aware of just how awkward he sounds, his eyes closing in what Jake assumes is embarrassment. Jake really wants to kiss him, however he’s well aware that there about five of Mr Bradshaw’s students standing just off to the side pretending to not be paying attention at all while all paying very close attention to what he and Bradley are saying. An audience it is then.

                “I am good. Here. Take my card. It’s got my number on it,” Jake points out, and then he waits for Bradley to meet his eyes. “Please use it…”

                Bradley’s eyes fly up to meet his at that and his cheeks flush in a way that he no doubt got teased for endlessly as a teenager. All Jake wants to do is find out how far down it goes.

                “Yeah?”

                “Yep. Wanted to give it to you last time you were here, but you ran out of here so fast it was like you were on fire…”

                “My name’s Bradley…”

                “Oh. I know…”

SIX

[sunlight-s0ngbird]

Please do yandere solider x Baker reader :)

Like he hides in her bakery to avoid conflict and she's just there with a tray of his favourite cookies like "uh..hi?"

In the low lamp light, I was free.

Yandere soldier x Fem! Baker! Reader Summary: After escaping the trenches, Fritz finds comfort in your beautiful bakery. Content warning: Yandere content, Fritz is a WW1 German soldier. Word count: 803 AI was not used to make this. Do not use to make or for ai.

Welcome board Request rules Yandere soldier masterlist

༻❁𓌉◯𓇋❁༺

The front of the war wasn’t far from your town, maybe fifty miles from your bakery. There was barely any contact with the soldier’s, the German ones, at least. Within the past two years, you had watched the soldier’s make their way through town, marching to the trenches. 

Fritz, on the other hand, is desperate to get away from the trenches. The other soldier’s might have stayed on the warfront because they can’t leave and genuinely don’t know how, but he’s determined. While the towns weren’t anywhere near the front, he still managed to run in a random direction and end up in your town. 

He made his way through the town, hiding from anyone passing by. Finally, he found an unlocked shop, your bakery. He hid himself in the back, hidden amongst the flour and wheat. He laid down on a sack of flour and slept for a long while.  

Your shift started early in the morning, going to the shop and finding your apron in the back being used by a soldier. Nudging him with your foot, you brought him back to life, causing him to tremble as he tried getting his knife to properly flip before giving up and raising his hands to surrender. 

“Hello?” You say softly, nudging Fritz’s shoulder. From the feeling of the sole of your shoe, he groaned and opened his eyes, which were full of annoyance. 

Quickly realizing where he was, he grabbed at his coat pockets for his knife while staring up at you from his flour bed. His dirty fingers managed to find it, trying to flick it open as he had read in books. He twisted his wrist from side to side, trying to get the blade out of the metal handle while his cheeks grew red from embarrassment. Fritz finally stopped, dropped his knife, and raised his hands like you were holding him at gunpoint. 

“I surrender!” 

Fritz was quick to justify why he was there, war wasn’t made for everyone, especially not him. He begged and pleaded for you to let him stay, even holding onto your leg to make sure you couldn’t leave to get a broom and get him out. 

When you say he can stay, he’s over the moon. He loves it! He’s missed the smell of fresh bread; he hadn’t smelled it since he was back home in Germany. He’d sit in the pantry, listening as you talk so peacefully to your customers. 

The peace you bring him with your work (and hobby) causes his obsession. Comfort is one of the biggest things he needs, and you manage to bring that to him. Naturally, he’s going to say it’s a crush (like any sane yandere would). 

He’s not very good with flirting anymore, most of the experience he’s had with girls was in school and they only liked him because he apparently “wasn’t that violent”. He can’t go off that anymore. So, he just relies on you thinking he’s a lonely soldier that’s desperate for love, which he is. 

“You know,” Fritz starts, looking up at you from the brownie batter-covered whisk, licking the thin metal wires. His lips went from a plain line to a grin. “I’ve always liked girls that can bake.” 

“Everyone says that,” you scoff and smile. Setting the hot pan down, you went to find space to put the brownies. Of course, Fritz was quick to try grabbing someone of them, which was met with a hand swat from you. 

“No, I mean it,” he assures you while patting his hand as if you had violent hit him. It’s not like his words helped anything helped anything. “I’ve always loved them. Too resourceful to not like.” 

Nearly all your leftover goods go to him, he scarfs it down like its crumbs. To try to get on your good side, he likes to act like it’s ten times better than it is. Kinda like how a person is nicer or smiley-er with their crush. 

Fritz likes the creativity that comes with baking, especially now with limited supplies for your bakery. He likes watching as you make batches of cookies, not only because he likes watching you but also because he likes licking the whisk after you're done. 

He would constantly ask about your love life, asking if there’s any man that would be in your favor for marriage. He’s the type of guy to talk about his type and go on to describe you. Exact eye color, hair color, height, outfits, everything. 

He will absolutely offer himself as payment for staying in your bakery, he’s literally the most desperate man alive. He already has a huge thing for you, you needing payment makes it easier for him to offer. 

If you accepted that sort of payment, he’d make it romantic, at least. 

༻❁𓌉◯𓇋❁༺

[yuzukahibiscus]

Yuzuka Ray talks passionately about her favourite food, fried chicken!?

Looking forward to Yuzuka Ray after her graduation!

Yuzuka Ray was previously active as the Flower Troupe Top Star of the Takarauzka Revue. As an otokoyaku of sophisticated glamour and exquisiteness, she attracted many fans. After her graduation, she’s about to start her first solo concert!

In this part, we will reveal recommended items that Yuzuka bought, her love for fried chicken and many of Yuzuka’s things.

(Source from Domani; photo archive → redirected to twitter thread)

Q. It’s already been a few months since you graduated from the Takarazuka Revue, have you felt any great changes?

YUZUKA RAY. The flow of time feels different. Especially when I’m performing, there’s a rhythm I feel when each second and hour passes in performances, that always make me so nervous to the extent that I can almost feel my heart shrink. Such as changing quickly, and so on. But now, I no longer feel that nervous because I have enough time.

Q. What’s the fastest quick change you’ve done?

Y. It differed depending on where I went from one side to the other on stage and how much I was wearing, but the fastest was 30-40 seconds.

Q. That’s impressive…!

Y. Sometimes I’d have to go down 1 level, run up the grand stairs, return to backstage, change again, and run again, and standby on the top of the grand staircase and go down again. You can see it’s quite hard (LOL).

Q. But on stage, we don’t seem to see you out of breath.

Y. My forehead becomes damp though (LOL). I sweat so much you’d think it was raining (LOL).

Q. After your graduation, you mentioned elsewhere that ‘you feel the change of seasons’.

Y. Yes. It’s very refreshing to see the subtle weather changes every day. I was also able to see more sunsets.

Q. You won’t be able to see much when you’re in rehearsals and performances.

Y. Yes, rarely… We had one rest day each week, but that wouldn’t become an opportunity to see the sunset either. I’m so moved now that I’m able to hear the music on the streets at 5pm during sunset.

Q. Do you go out more now?

Y. Yeah, but every day is hot. I went out more, and I do apply a lot of sunscreen to avoid sunburn. Before, I used to just let it be, but it was great to hear the makeup staff’s recommendation now. I also heard from social media that not using UV absorbers is also good for your skin. This is ‘Etude Airy Water Suncream’. It’s smooth when I apply it on my skin, and it’s comfortable to use it.

Q. I think a lot of people are unsure about which sunscreen to use, so this is helpful. I’d like to hear what other tips you have.

Y. Once I got all the hangers in my house to be the same type, I could see them neatly organized every time I opened my closet, and it made me really happy (laughs).

Even if the clothes were different styles, they looked neat and my storage efficiency went up.

Q. Yuzuka has a strong image of ‘loving rice’, but what is your favourite pairing with rice?

Y. It’s still fried chicken. Is it soy sauce flavoured or salty? Is it made with potato starch or wheat flour? Do you marinate it for a long time or do you marinate it for a short time and add flavor to the batter? There are so many different kinds. Even a small difference can make a completely different taste, so I never get bored of eating it.

Q. As expected from the ‘fairy who loves fried chicken’ (LOL). If you were to describe yourself with a kanji, what woulld it be?

Y. Hm, it would be ‘Ray’ in my name. It’s my favourite kanji.

From Yuzuka’s story, we can think more in-depth about making fried chicken. Whenever the time, we look forward to seeing her produce her fried chicken recipe.

Click here to read the third part of the interview~

[spooniechef]

The Dinner Diaries, Day 4 - Knowing Your Limits, Treating Yourself

One of the big things about being a spoonie is knowing your limits and knowing when a treat is not only a good idea but damn near necessary. Even having had days of recovery, I'm still not doing so well after three weeks of nightmare at work.

This is why I keep a small discretionary fund for Emergency Takeaway Dinner. It's not much, but it's enough for maybe once a month or so, depending on the takeaway. My problem is that because I have gluten issues on top of everything else, the types of takeaway I can actually get are ... limited at best. Not entirely cut off, though. A fair few places will do gluten-free options, and if you have anxiety like I do and hate asking for speciality dishes, there are some types of cooking that are gluten-free just by their nature. Here are the three I know about off the top of my head:

Indian: If you avoid samosas and any of the bread options, Indian food is pretty much entirely gluten free. Most of the dishes don't involve flour for thickening the way a lot of sauces do. And even onion bhajis are okay because those use gram flour, which is a type of chickpea flour and naturally gluten-free. I miss naan bread, but at least I can have Indian food (even if the stuff I make at home is much better).

Sushi: While most Japanese food needs to be avoided because of the soy sauce (or, like, breaded things like tempura and katsu), sushi's pretty safe if you make sure to use gluten-free soy sauce (also known as tamari) instead of regular soy sauce. Miso soup is also fine.

Thai: Like Indian, most Thai dishes are naturally gluten-free. They tend to use rice noodles instead of wheat noodles, stuff like that. So by and large, as long as you're avoiding anything breaded and using tamari instead of soy sauce if you want soy sauce on it, Thai's safe.

The options are pretty minimal, but it's better than I thought they were when my gluten issues first started. As for me? Tonight? I haven't had sushi in far too long so I am having some now. I have put in weeks of miserable graft and I deserve raw fish and well-prepared sushi-rice. So if you're feeling like you should treat yourself but struggle to because of gluten issues? Here are some good tips.

[quahogchowda-blog]

Experiment number 550,000 million is completed... 🤣🤣🤣 With most of the rise/proof "wait time" being while I was sleeping... 💤😴 What am I trying to prove? That baking sourdough bread is NOT an EXACT science. It is not that difficult and should not require all these "rules" that people want to make about baking SOURDOUGH... I have pretty much broken every single rule there is... And done exactly what works for me... in the time frame that works for me... I don't use a scale to measure my ingredients for my bread dough... I don't use a scale to weigh the measurements of ingredients that are going to go into my starter... I don't use heating pads or other contraptions or keep my house at a higher temperature so my sourdough starter or dough can stay warm or cold... I do not use filtered water. I use water straight from the tap despite the caution that it might kill the wild yeast. I don't worry about all this exactness with bulk ferment time... cold ferment time yadda yadda yadda...

Newest experiment... Can I make a decent sourdough loaf with minimal Hands-On time... With most of the wait time being while I'm sleeping... And how will it turn out if I use the "cold baked" method... Avoiding the excessive preheat times which to me is an absolute waste of our natural resources....

Came home from work yesterday and at 3:00 p.m. fed my cold straight from the fridge starter. I didn't think I was going to have enough starter for the two loaves I plan on baking today... so I added one full cup of flour and a half a cup of warm water.... (Normally I only do a half a cup of flour and a quarter cup of water but I gave it extra because I need extra starter today...)

By 8:00 p.m. the starter had at least doubled...

To a large Rubbermaid container I added:

1 full cup starter

3.5 cups white flour

1.5 cups wheat flour

1.5 cups water

Mix quickly just to get all the flour mostly incorporated... And Let shaggy dough sit with lid on for 30 minutes. After the 30 minute wait... I added another 1/4 cup water and 2 teaspoons salt... And immediately began stretch and folds every 30 minutes at 8:30 p.m. At 10:30 p.m. I moved the dough to a glass pyrex bowl with a lid. I was going to stop my stretch and folds there but thought better of it and 30 minutes later I did one more stretch and fold.

I left the bowl on the dining room table from 11 P.M. until I woke up at 5:00 a.m.

At 5 A.M. I gently plopped the dough onto the floured counter... And gently floured and formed my dough round to get a little more tension but also trying not to deflate the dough very much...

Placed that onto a piece of parchment paper... Scored the top with one slice down the center and plopped the whole thing into my cold cast iron Dutch oven. I did not have high hopes of this rising as well as it did that's why I only did one score down the center. I wish I had taken a picture but it was definitely much smaller than any of my other ready to bake forms.

As suggested I baked using the "cold bake" method for the first time.

Put oven on 450°. And placed the cold Dutch oven into the cold... But now preheating oven... immediately.

Baked at 450° for 50 minutes.

Removed the lid... And I was surprised to see that it definitely got a good oven spring... Continued baking with lid off for another 10 minutes.

Took temperature of the loaf it was 195°.

Took the loaf out of the Dutch oven and placed directly onto my pizza stone that was already in the oven.

Baked for another 10 minutes until bread reached a temperature of 205 and was more golden brown in color.

I don't know what the inside looks like but I'm not really concerned about that. It looks and smells terrific.

And it was EASY PEASY! Barely any hands on time at all... No fuss... No stress...

Experiment was a success! Total time... From starter initial feed at 3 p.m. to completed bake @ 6:40 a.m. = 16 hours... Hands on time equals approx a measly 20 minutes... 🤣

Note: Image of the starter is actually AFTER a 2nd feeding at 8 P.M. (I forgot to move the time band)... I added another full cup of flour to my remaining starter and another half a cup of water... It more than doubled by the time I got up this morning.

[twelvemonkeyswere]

#George RR Martin however#(there are no new world vegetables in westeros except I think corn is mentioned at some point#but it's like feasible to interpret it as 'grains' rather than 'maize') @ukelelegodparent

funny you say that. sadly I am the person I am so when I read ASOIAF I was aware GRRM said he wanted to make his fantasy more "realistically medieval europe," including the previous use of the word 'corn' as just 'grain.' but as far as I can tell he actually just meant he didn't give his characters potatoes asdfghjkl. as I was reading I realized even though he'd said that he was trying to like, not use stuff the europeans didn't have at hand, he used 'corn' for 'maize' many times! I even made a reddit post about it, since I was wondering like. they have wheat so Westeros has bread. if they have maize why don't they have tortillas?**

it was also very frustrating to me because GRRM once had said he had tried to make Westeros "more realistic" and he cited how stuff like LOTR didn't really focus on the policies or economies of their fictional worlds. and since I'm petty I was like, "GRRM neither do you!" the whole "I tried to make it more realistic to European Medieval ways" just meant he didn't include what HE thought looked out of place, yet he had no qualms in including very American things (as in belonging to the continent of America) such as squash and direwolves and the spelling of the word "honor."

which is part of what I'm saying like. you gotta be humble enough to accept a fictional world is never going to be completely protected from the things you know and the biases you have as the author. it's best to embrace that, I think, and work with what you have to make it a feature of the tale rather than trying to avoid it and inevitably failing at it.

**obviously the answer is "because GRRM didn't think to give them tortillas", but I was more interested in the mental exercise of going like. in a world where you have wheat, oats, rye, and therefore bread, which is basically water and flour, why wouldn't you have tortillas too if there is maize as well, which is basically just water and flour?

not even JRR Tolkien, who famously developed the concept of the Secondary World and firmly believed that no trace of the Real World should be evoked in the fictional world, was able to remove potatoes from his literature. this is a man who developed whole languages and mythologies for his literary world, who justified its existence in English as a translation* simply because he was so miffed he couldn't get away with making the story fully alien to the real world. and not even he, in extremis, was so cruel as to deny his characters the heavenly potato. could not even conceive a universe devoid of the potato. such is its impact. everyone please take a moment to say thank you to South Americans for developing and cultivating one of earth's finest vegetables. the potato IS all that. literally world-changing food. bless.

[therevelationofjohn]

"The Javelin and the Pit." From the Book of Revelation, 18: 11-17.

John's discussion about the difference between Kabbalah, figurative representation of the Torah and its prospective rolling into a Simchat Torah is revisited in the following verses. He says in one hour, the Torah time period equivalent for a wake up call, everything in the Torah and the Gospels will make sense and their intense study will no longer be of use. He calls these "cargoes to be sold."

Cargoes=557, ךןז‎, techanez, "a technician." Contact between the spear and a good politician creates a technician. It is the means by which the Words of Moses become a sustainable way of life.

This includes as John says human beings sold as slaves. Remember there is a positive Mitzvot for every negative form. The Number is 1593, י״הץ, yethatz, "sieze what is yet to come."

11 “The merchants of the earth will weep and mourn over her because no one buys their cargoes anymore— 12 cargoes of gold, silver, precious stones and pearls; fine linen, purple, silk and scarlet cloth; every sort of citron wood, and articles of every kind made of ivory, costly wood, bronze, iron and marble; 13 cargoes of cinnamon and spice, of incense, myrrh and frankincense, of wine and olive oil, of fine flour and wheat; cattle and sheep; horses and carriages; and human beings sold as slaves.

14 “They will say, ‘The fruit you longed for is gone from you. All your luxury and splendor have vanished, never to be recovered.’ 15 The merchants who sold these things and gained their wealth from her will stand far off, terrified at her torment. They will weep and mourn 16 and cry out:

“‘Woe! Woe to you, great city,     dressed in fine linen, purple and scarlet,     and glittering with gold, precious stones and pearls! 17 In one hour such great wealth has been brought to ruin!’

Most of us are a little disappointed when we learn God and His Son are like the stars in the sky, they radiate pulses of radiation at us, hoping the isotopes in the scripture will reach and teach us in combination with cause and effect, our hedonistic desires, and the fruits of our knowledge that we would want to behave.

We entertain all kinds of strange stories and cling to bizarre ideas about these beings, which are real, but exist in plain sight just as I have said. They have the power manifest and they have if right guidance of mankind requires it, but ultimately, we are not designed to live in servituted to heavenly masters any more than we are to serve despots and dictators on earth.

As for who we are meant to serve and in what capacity, John hid this in the Numbers:

v. 11: The merchants of the earth will weep and mourn. The Number is 10055, קןה‎, kaneh, "they bought the nest."

v. 12: Fine linen...and frankincense. The Number is 11203, יארג‎ ‎, yarg, "go into the yard."

"The Hebrew word "yarg" (ירה, yara) means to throw, cast, or shoot, and is also connected to the act of raining or teaching/instructing. "

v. 12-13: Of wine and olive oil and wheat. The Number is 6173, ס‎א‎עג‎‎, SAAG, "this time do not be arrogant, listen to the Angelic Host."

v. 14-15: They will say the fruits you longed for are gone from you. The Number is 14805, ידףה‎ ‎‎, yadafah, "understand how to avoid the pitfalls God warned you about."

v. 16-17: In one hour such wealth has been brought to ruin. The Number is 10864, קחחד‎ ‎, kakhad‎ ‎, "toil very hard and use the spear, the javelin."

Very little should be going wrong on the planet earth right now. We can solve just about every health problem and sustain a very high quality of life for everyone. There is enough to go around. and the means to distribute it. But everything is going wrong and fewer people feel secure.

John says, if this bothers us to rebuild the nest, starting with the use of the law to rid us the persons and policies that are disturbing the peace and to do so in the next hour.

[j0kers-light]

Hi Chaos,

You literally inspired me to get a tumblr account. You’re work is sooooo good xx

Could you write a one shot with J and a Celiac reader ( someone who can’t eat gluten)

Thank you! Don’t overwork yourself and take as much time as you need xx

HI MY BELOVED ANON!!! 🖤✨

I feel beyond honored to have inspired you to create a tumblr! My job here is done. I cannot thank you enough for reading, so I'll keep writing! (p.s. I am terribly sorry for the wait!! 😔)

Now as for your request. I could not extend it into a oneshot so please don't be upset with me, I converted it into a head canon. Let's discuss gluten free! 👩🏽‍💻

Here is the credit I referenced as well as asking a nurse for reference.

Celiac Disease: an illness caused by an immune reaction to eating gluten. Gluten is a protein found in foods containing wheat, barley or rye.

The universe must truly hate you because you cannot digest precious bread normally. It sucks that there's no cure, but at least there are alternatives so its not life threatening.

Bless Gaia for gluten free ingredients, without it you risk weight loss from vomiting and constant trips the bathroom doing you know what. 👀

You are aware of your diagnosis so the solution is simple. Don't eat gluten.

Over the years you learned how to adapt and avoid any possible flareups and integrate new safer nutrition sources into your diet.

You are vigilant when eating out, always looking for that GF logo on menus and if its not listed, you alert the staff of your condition.

That means you typically research the restaurant beforehand to check if they cater to celiac eaters.

While cooking at home, you use special flours, avoid certain condiments, and processed foods, and you are big on cross contamination.

If someone else cooks, you are asking what ingredients they used to protect your immune system reacting.

It’s not being rude, this is your health at stake!

Joker hardly notices your condition because you tend to keep it under wraps. He just thinks you’re just very food conscious or hip to trends.

Joker will make fun of your fancy artisan bread or whenever you make food from scratch though.

The only time it becomes a problem is when Joker drinks. You already know how that's gonna go.

You weren't planning on watching the game tonight but lo and behold, the tv is on.

It was honestly just background noise until Joker came home, surprisingly to watch said game. He was already rowdy as he landed on the couch with a slight bounce.

You gave him the side eye when he cheered loudly at a score being made. "I didn't know you watched sports, J." you said.

Joker snickered. “It’s ah.. en-ter-tain-ing.”

A distinct crackle rang out in the room as Joker popped open a beer. You turned your nose at the can. You haven't had beer in years since being diagnosed.

Joker on the other hand downed it in one gulp before opening another. Of course he had a low alcohol tolerance. Why were you surprised?

You must've chuckled because Joker's green eyes were instantly on you.

"Something funny, doll?" He arched an eyebrow at you waving him off. "Its nothing, J."

"Ya want one?" He was offering you the forbidden wheat. Did he know that you were celiac?

"Uhhh no thanks. I can't."

Now that got his attention away from the tv. He seen you drink alcohol before, why couldn't you drink some today? Unless….

You could practically see the complex math symbols floating around his head. Your big baby was so confused.

“I can't drink beer because it’s made from gluten." you explained.

It still didn't click upstairs. "Didn't know you had a thing with gluten, Bunny." Joker mused.

"Yeah well, me and her got a love/hate thing going on. I'm not mindful— she lashes out and makes me sick. It sucks having a malfunctioning immune system."

Silence fell over the two of you as Joker processed what you said.

He kinda understood what you meant but he was still at a loss. You ate bread. A lot in fact.

Was it a special kind? How could you separate the good bread from the bad? Was he overthinking this? Probably so, but now he had some research to do tonight while you slept.

Joker needed to know everything about his Light.

If you were secretly beefing with gluten, he needed to know study possible tactic to join the fight and protect you properly.

“I’ll … ah protect you from the bad gluten, Bun.”

You eyed Joker after hearing his random comment. He looked so unbothered— already focused back on the game as if he didn’t declare war on a protein.

Maybe he couldn’t hold his beer after all.

You just giggled and climbed into Joker’s lap as the two of you finished watching the rest of the game.

[fcukfodmap]

Day 23: Low-FODMAP Pizza

Because of my experience using other gluten-free Bob's Red Mill products -- the pie crust specifically -- I managed to avoid some pitfalls of working with gluten-free dough. To wit: gluten-free dough does not cohere like regular wheat flour-based dough, so you can't knead and toss the pizza dough like you would normally.

Low-FODMAP Pizza

For the crust:

1 package Bob's Red Mill Gluten-free Pizza Crust Mix (both flour mix and yeast packet)

1 1/2 c warm water

2 eggs

2 tbsp olive oil

1/2 tsp sugar

brown rice flour

For the topping:

1 5 oz can tomato paste

1 tbsp chopped fresh basil

1 tsp chopped fresh thyme

1/2 tsp dried oregano

1/2 c (or more) sliced black olives

1 red bell pepper, chopped

2/3 of a 14 oz can of artichoke hearts, chopped

1 c (or so) ripped up spinach leaves

1 1/2 c shredded mozzarella

1/2 c shredded Parmesan

Preheat oven to 425F

Assemble the dough according to the Bob's Red Mill Pizza Crust package directions, adding a little bit of sugar to get the yeast to bloom properly. After the requisite rising period, turn the dough ball out onto either a silicon mat or very big parchment paper. Sprinkle with rice flour and roll out into a oval big enough to fit into a rimmed baking pan. Set the whole mess into a rimmed pan.

In a bowl, mix together the tomato paste and the herbs, with a tbsp or two of olive oil. Spread out onto the pizza dough with a spatula. Layer olives, peppers, artichoke hearts, and spinach on the dough with sauce. Cover with mozzarella and Parmesan. (Here is where you decide how much or little of any given ingredient you use. This is just what I did.)

Slide the pan into the oven. Bake for about a half hour, rotating the pan once, until the cheese is melty and brown on the edges.

The Bob's Red Mill instructions suggest using plastic wrap to roll out the dough, but that's nonsense. If you don't have a silicon mat, for sure use parchment paper instead: in addition to not being full of microplastics, you can put the whole thing in the oven without trying to transfer the dough, a maneuver which can go seriously wrong.

The ersatz pizza sauce was a little tomato-y, and I'd be curious to try it with brushed olive oil and sliced Roma tomatoes instead, but it was fine. I used a fuck off amount of cheese (for sure more than I specify in the recipe) which compensated for the crust being a little dry and not quiet doughy enough. The crust could probably be improved by brushing it with olive oil right out of the oven.

Also, both the tomato paste and the artichokes are only low FODMAP if you don't eat tons of them, but are probably fine in the quantities found in a couple slices. In other words, don't eat the whole pizza in one sitting. Which probably goes without saying, but. Obv you can try various other toppings which adhere to a low-FODMAP diet; this is just what I like on pizza.

So! The pizza wasn't half bad, and I'd try it again for sure. Even the fam who had normal pepperoni pizza on normal wheat flour crust declared it just fine, though my husband talked some shit about my topping choices. Completely serviceable.

Also, hey! Here's a vegetarian low-FODMAP recipe, which I managed to do by accident after saying I would try to do it on purpose.

ETA: You know the adage that soup and casserole is always better the second day? Well that is 100% not the case here. If anything, drier than it was the night of, and when heated up, paradoxically soggy somehow. I ended up giving most of the leftovers to the chickens, who have no taste. I would definitely try herbs-and-oil and sliced tomato instead of the tomato paste. That, or I just sourced a tomato sauce that is just tomato -- the brand is Pomi -- which could be tarted up with herbs and spices. I'm feeling much less into it than the night I made this.

Disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[van-goghs-smoking-skull]

That's only part of it, though. One theory about the boom in food allergies is about how actually our diets aren't that diverse. We're eating the same few things processed into many different forms. We're over-eating the same ingredients to the point that our bodies are overwhelmed.

Well, that's silly, right? Like how could I personally develop soy-intolerance? Sadly, most of the food in the grocery store contains soy in some form. There's the obvious tofu (soybean curd if you didn't know) and edamame (dried soybeans) and soy sauce, but also bread, cereal, pancake mix, cake mix, muffins, etc. made from soy flour. They also use vegetable (soybean) oil. Chocolate and other candy use emulsifiers, so soy lectin. Honey butter contains no honey or butter, but instead is a blend of high fructose corn syrup, soybean oil, and artificial flavor and color. There's soy fillers and soy protein concentrate and on and on. I can't entirely avoid it, so here's to never knowing what not having to react to soy proteins is like, to perpetual gut problems.

Gluten allergies many have quite a lot to do with the sheer amount of wheat used in processed and baked and breaded foods. Sesame is a relatively new allergy.

And people do still die from allergic reactions. Food companies just don't actually care until it affects the bottom line enough. Any sales lost from consumers dying is more than made up for with the pennies saved by overusing the cheapest, most subsidized ingredients.

[goodbyeglutengoodies]

4 of the Best Kinds of Chocolatey Treats

When you crave something sweet, do you reach for a chocolatey treat? There’s no harm in satisfying a craving when it comes along. So, it’s important to listen to your body when it says something like, “I need chocolate ASAP!”

But what are you going to grab? If your house is where all treats are welcome, you probably have plenty of options. Otherwise, you should have an idea of what you’ll crave, so you can always have it on hand. You can stock up on one or all of the following chocolate-packed sweets and satisfy any craving that comes your way. Chocolate Chip Cookies Chocolate chip cookies are a classic little treat. They have just the right balance between chocolate and other flavors like vanilla. Plus, the texture is great! If you don’t want to make chocolate chip cookies or don’t eat gluten for one reason or another, grab a bag of chocolate chip coconut cookies! These chewy little cookies might be a little different than the traditional kind, but they’re ultra-delish and you can munch away on them with friends or family right when the craving hits—you don’t have to chill any dough or turn on the oven. Baking Mix Brownies If there’s something about a baking mix for brownies that just puts a smile on your face, you need to always keep one in the pantry—just in case you need it. While there are lots of classic mixes you might know from when you were a little kid, you can also find one that takes dietary restrictions into consideration. Dietary restrictions mean allergies and sensitivities to ingredients like gluten and dairy. Luckily, there are really tasty gluten free brownie mixes out there, so you don’t have to sit out on the baking fun! Dark Chocolate Cookies Dark chocolate lovers need a dark cacao cookie in their lives. An option that is easy to grab as a morning treat with their coffee, a snack during the day, or a dessert later at night. Find a bag of gluten free chocolate cookies with wholesome ingredients like cocoa powder, coconut, almond flour, and coconut oil. They’ll fill you up and satisfy you without making you wonder if you went overboard. It’s easy to listen to your body and trust yourself when you have great-tasting foods with some fantastic ingredients. Cookies Dipped in Chocolate If you have your favorite coconut cookies chocolate chip or another flavor and a bar of chocolate in your pantry, melt the chocolate down and dip a chewy coconut cookie into it. It will be like a personal chocolate fondue bowl! Just make sure you don’t burn the chocolate when you melt it; go slow with short microwave bursts, or do a double pot melt on the stove for the best dipping texture. You might even be able to find chocolate-covered treats from your favorite coconut cookie company. There are so many deliciously chocolatey treats you can add to your panty so that you have what you need when a craving hits. Chocolate and sweets are not inherently “bad” for you. All food serves a purpose! Still, finding something that tastes good, satisfies your sweet tooth, and is full of wholesome ingredients is nice. Organic cookies, gluten free brownies, and cookies dipped in melted chocolate are all great options! With thoughtful ingredients, you can feel comfortable letting the whole family indulge in their favorite treat. About Emmy’s Organics Emmy’s Organics offers a variety of treats full of wholesome, organic ingredients for anyone with a sweet tooth. Even people who don’t have to avoid gluten can enjoy the gluten free brand’s great-tasting recipes free of refined sugar, wheat, and dairy. From a home kitchen to a farmers’ market to large grocery chains, Emmy’s Organics has made its way into the hearts and tummies of people nationwide. You can take a bite of a chewy coconut cookie, munch on some Coconut Crunch’Ems, whip up a batch of gluten free brownies or blondies, or bring out a bag of Brownie Snaps for a late-night snack. Emmy’s ticks all the boxes for a delicious treat the whole family will love. Visit Emmy’s Organics to find deliciously chocolatey treats at https://emmysorganics.com/ Original Source: https://bit.ly/43xdOY2