#i have lentils... i could also make rice....

[mishkakagehishka]

Juva JUUUUUVAAAAAAAA

[revolutionsingingintherainnn]

Khichdi ⁺˚⋆｡°✩₊✩°｡⋆˚⁺

Summary: y/n wants to surprise lando, but her health has other plans for her.

⇗ ln x desi!reader ₊˚ෆ

⇗ fluff + sickfic ₊˚ෆ

masterlist ☾☼

y/n had been the first woman that lando felt like he was truly ready to risk it all for. he was never a person who could date someone who lived on a separate continent, but somehow, with y/n, he wanted to make it work. after almost a year of long distance, and only meeting on some weekends or holidays, y/n had decided to surprise him by visiting him in monaco. lando had felt happier than he had in a while, and as soon as he saw y/n standing at his door with her suitcase, he had wasted no time gathering y/n in his arms and twirling her around, whispering just how grateful he was that she was there. 

unfortunately, y/n had a habit of always falling sick for at least a day or two after travelling big distances. as much as she had hoped that the flight from india to monaco wouldn’t lead to her falling sick, her prayers had not been heard. the very night that she had landed in monaco, she could feel a fever coming in. as desperate as she was to ignore it, lando wouldn’t let her, and forced her into bed. 

she had slept the entire night, and then, had slept through breakfast. finally, at lunch time, lando shook her awake and asked her if she wanted to eat something. sleepily, y/n mumbled, “khichdi,” 

lando was confused. he had no idea what khichdi was. but, he also did not want to trouble y/n any further. whispering an “okay”, he left the room and headed towards his kitchen, where he was already FaceTiming y/n’s mum. 

lando had met y/n’s mum multiple times through video calls, and the first time he had visited y/n in india was also the first time he had met y/n’s mum. it had been far too early in the relationship to be meeting each other’s parents, but somehow, it had felt right. so, y/n and lando never questioned it. 

“hi, lando,” y/n’s mum’s voice rang through the house, and he quickly put on his AirPods. setting his phone against a kitchen appliance, he took a step back and looked almost scared. 

“what’s wrong?” she asked. 

“um, y/n’s sick. has a fever. she’s been sleeping for almost 14 hours now.” he said.

“oh no,” 

lando nodded, “yeah. but, also, i asked her what she wanted for lunch, because i know she hates soup and i can’t figure out what she would want to eat right now. and, she said something called khich- khichdi?” 

y/n’s mum nodded, “khichdi, yeah. its basically rice and lentils cooked together.” 

“right. i don’t know how to make it, so i was hoping that you could teach me?” lando almost seemed shy in his request. 

y/n’s mum smiled brightly, and began guiding him through the steps. lando had a fair collection of indian spices or as y/n called them ‘masalas’. y/n had stocked his house with all kinds of appliances, food, everything that she would need or she has in india. lando never questioned it, because it just seemed easier to already have all those things for when y/n would eventually move in with him. 

lando was scared out of his mind for most of the part. pressure cookers were loud, and honestly, a little violent in his opinion. he didn’t understand how his girlfriend cooked most of her food in such a violent and scary appliance. every time the cooker went off, lando resisted the urge to hide behind the island. he didn’t want to embarrass himself in front of her mother just yet. he could do that after he had married y/n. then, y/n’s mother won’t be allowed to have a problem with him. 

after the terrifying process of making khichdi was done, lando bid y/n’s mum goodbye, and quickly scooped a decent amount of rice from the pressure cooker and into a bowl. putting it on a tray along with a glass of water and some meds, lando made his way to his bedroom. 

gently opening the door, he said, “y/n, come on, i made you lunch,” 

“five more minutes,” y/n said, as she turned and faced the other way. 

smiling at his girlfriend, lando set the tray on his bedside table, and sat down on the bed. he gently ran his fingers through her hair that had become wet from sweat. but that was good, because her fever was breaking. 

“come on, i made you khichdi,” he said. 

y/n’s eyes opened instantly. had she heard him correctly? she turned towards him slowly and stared up at his face. “you did what?” 

“i made you khichdi. you said you wanted that, so i made it.” 

y/n immediately sat up, and lando propped up pillows behind her so that she was comfortable. 

once she was settled, lando picked up the tray and settled it on her lap, making sure that it wouldn’t fall. all that while, y/n stared at him in wonderment. she looked down at the bowl, and there it was. khichdi. looking the same way as her mum’s khichdi. 

he offered her a spoon, and she took it gratefully. taking a bite of her khichdi, y/n’s heart was overflowing. it was the same as her mum’s. it tasted exactly the same, with just the right consistency and everything. 

“is it good?’ lando asked hesitantly. it was the first time he had cooked indian food. he didn’t want to get his girlfriend sick. or, more sick than she already was.

y/n looked at him with a smile, “it’s perfect. thank you. i don’t even remember saying that i wanted khichdi. how’d you make it?” 

lando smiled sheepishly, rubbing the back of his neck. “i- uh- called your mum. asked her how i could make it, and she taught me.” 

abandoning her bowl, y/n wrapped her arms around lando’s neck, hugging him tightly. lando reciprocated the hug. “i love you,” she whispered. 

“oh, baby, i love you too. are you okay?” he asked, worried that maybe he had crossed a line somehow. 

she sniffled and pulled back, “i’m okay. you’re just perfect, and i love you so much.” 

lando smiled at her, and pulled her against his chest. the two settled against the headboard, with y/n’s head on his chest as she slowly ate the khichdi. lando had pulled out his laptop and put on brooklyn nine nine for her. 

eventually, after she had finished eating, and he had forced the medicine down her throat, because she really did hate taking medicines, y/n had fallen asleep against his chest, wrapped in his arms, with his chin tucked over her head. lando had somehow never felt more at peace before. 

⋆｡ ﾟ☁︎｡ ⋆｡ ﾟ☾ ﾟ｡ ⋆

i hope you guys enjoyed this! ive had this idea stuck in my head for a while now. i'd gotten sick a couple weeks ago, and I thought of this and I was finally able to write it! i really hope all my desi girlies love this! i've also got a link for my taglist that you can find here!

[exhausted-archivist]

All Lore from the Dragon Age: Official Cookbook: Taste of Thedas

This is going to be a long post with all the lore from the cookbook collected in one post. This is only going to be counting the lore in the "blurbs" so to speak as the actual recipes themselves, which are not meant to be set in-world.

Additionally, it should be noted that I am unable to say one way or the other if the props used in the photos or the etching art shown on some recipes are to be taken as reflecting the canon the cookbook narrator is in. For the sake of completeness, I have included the less conclusive elements.

Shoving everything below the cut for length as well as to help people avoid spoilers. Think I got everything... There is a lot in this book honestly.

Cookbook Lore

World State

Cassandra is Divine.

The Hero of Ferelden is a Cousland Warden.

The Warden gave Leliana Schmooples.

Hawke is a non-mage, as Varric knows Bethany.

Hawke is diplomatic in personality.

Bull's Chargers, Krem, and Bull are all alive.

Cullen stayed off lyrium.

Celene is empress; Briala and Gaspard are still alive.

Alistair is king.

Varric is viscount.

Uncertain aspects of the world state:

The suggested lore based on the art, props used in photos, and vague wording in blurbs. These are not for certain this is the canon.

Briala is described as a spymaster and lover, implying she was possibly reunited with Celene.

Celene, Briala, and Gaspard are possibly working together in the truce. But the wording is vague it could simply be Celene ruling alone while Briala and Gaspard live.

Cole was encouraged to be more human and is traveling with Maryden Halewell.

Cullen got his mabari.

Josephine was romanced by the Inquisitor.

Morrigan has Keiran.

The Hero of Ferelden romanced King Alistair.

Food Lore

Lentils and onions are common ingredients to find in pantries across Thedas.

Ferelden has reliable access to tomatoes that allows them to use them regularly in their food.

Fereldans are known for their love of soups, stews, pickled eggs, and turnips that it is regularly joked about and seen as a stereotype. Devon regularly comments on the known expectations.

Turnip and Mutton Pie is a classic Fereldan dish served in taverns across the nation.

Nevarra food culture holds that food is suppose to be a feast for the eyes and mouth. Leading to their plating to be dazzling and seen as works of art.

The Jade Ham, is a smoked Anderfels ham with a particular glaze made from wildflowers and turns the ham as hard as jade.

The Anderfels are hostile and often considered inhospitible in certain areas. But despite the harsh environment, pigs farm well there and as a result are much larger than elsewhere in Thedas.

There are custard connoisseurs across Thedas.

Lichen ale is toxic, though most dwarves are able to handle it. However, non-dwarves can only tolerate a few sips of the drink.

Isabela has a drinking game based on how many enemies you have, it has killed at least one person.

The Rivaini tea blend is said to have healing properties such as helping alleviate headaches.

Dwarves underground raise giant spiders like people on the surface raise cattle and goats.

Orzammar has a contest where one is crowned as Orzammar's Best Sauce, the competition is so fierce people get underhanded in their attempts to acquire recipes. This has led to eateries, and in general people of Orzammar, to guard their recipes from others.

Orzammar also farms various mushrooms for eating.

Rice is commonly found in Antiva and Rivain, however it is not a large export for Antiva so it is a rare grain for folks in Ferelden. Due to it not being exported, rice is a cheap food item in Antiva and is very common in the more mundane foods of commoners.

Wyvern, like phoenix, can become deadly poisonous if eaten when they aren't prepared properly.

A jam maker lives in Orzammar, importing individual ingredients so they can make the jam themselves and hopefully sell it cheaper than imported jam.

Fauna

Mentioned through out the cookbook, not necessarily as ingredients themselves but sources for other food items.

Ayesleigh gulabi goat - Rivain

Cattle

Cave Beetles - Underground

Chicken

Crab

Cuttlefish

Dracolisk

Giant

Giant Spider

Goat

Gurgut

Halla

Lamprey

Lurker

Mackerel

Mussel

Nug

Pig

Prawn

Quillback

Sheep

Shrimp

Snail

Turkey

Wyvern

Additional Lore

The golden nug statues do exist in Thedas, Devon mentions seeing one in Haven and hearing rumors of there being more.

Fereldans who worked for the Inquisition would leave Commander Cullen pickled eggs on his desk while he was going through the worst of his lyrium withdrawal symptoms.

Spring time is gurgut mating season, and travelers are advised to keep their distance.

Starkhaven is oval in shape, shaped by rings of tall, grey stone walls, is filled with lavish estates, fountains, and sits on the Minanter River.

Makes reference to the ambient events of where Cole dumped a bushel of turnips onto a fire.

Food: Dishes, Ingredients, and More

Foods/Dishes

These are mentioned, referenced, and/or introduced in the cookbook description of the food, these aren't including the ingredients or foods mentioned in the recipes.

If the item is marked with **, it means there are multiple cultures with the same dish but the cookbook is offering specifically that as the reference point.

Apple Grenade - Antiva

Bark Bread - suggested alternative to black lichen

Biscuit

Biscuit, sweets

Black Lichen Bread - Orzammar

Blancmange - a white pudding dish from Orlais

Blood Orange Salad - Nevarra

Boiled Turnip

Bun

Bun, sweet - a pastry served as dessert

Cabbage Soup - Ferelden

Cacio e Pepe

Cherry Sauce

Cherry Cupcakes - Tevinter

Chocolate Cake

Chocolate Cream

Cinnamon Rolls

Couscous Salad - Rivain

Crab Cakes - Kirkwall

Croissant - Orlais

Crow Feed - Antiva

Custard

Dark Bread

Eggs à la Val Foret - Orlais

Fish Chowder - Antiva

Fish Wraps/Fish Pockets - Seheron

Flat Bread - Nevarra

Fluffy Mackerel Pudding - Ferelden

Forest Fruit Cobbler - Dalish

Found Cake - Ferelden

Fried Crab Legs - a substitute version of fried young giant spiders

Fried Young Giant Spiders - Orzammar

Gnocchi - Antiva

Goat Custard - Rivain **

Grilled Poussin - Chasind

Gurgut Roast with Lowlander Spices and Mushroom Sauce - Avvar

Hearth Cakes - Dalish

Hearty Scones - Ferelden

Honey Carrots - Orlais **

Jade Ham - More suited for a weapon, stated to not be suited for eating.

Lamprey Cake - not made of real lamprey, just a cake modeled after it.

Lentil Soup - City Elf **

Llomerryn Red - Rivain

Mashed Turnip

Merrill's Blood Soup - Dalish

Mushroom Sauce

Nettle Soup - origins unclear

Nug Bacon and Egg Pie - Ferelden

Paella - Antiva

Pastry Pockets - recipe originates with the Grey Wardens, cookbook provides the Orlesian Grey Warden variation **

Peasant Bread - Orlais

Pickled Eggs - Ferelden

Pickled Lamprey - Free Marches

Poached Egg

Poison Stings - Chocolate-coated orange peels from Tevinter

Potato and Leek Soup - Ferelden

Pumpkin Bread - Tevinter

Red Grape Compote

Rice Pudding - Tevinter

Roasted Fig

Roasted Cave Beetles - Orzammar

Roasted Prawns - a substitute prawns for cave beetles

Roasted Turnip

Roll, pastry

Snail and Watercress Salad - Avvar

Sour Cherries in Cream - Orlais

Spiced Jerky - Dalish

Steamed Turnip

Stir-fried Turnip

Strawberry and Rhubarb Cobbler - Ferelden

Stuffed Cabbage - Ferelden

Stuffed Deep Mushrooms - Orzammar

Stuffed Vine Leaves - Tevinter

Sweet and Sour Cabbage Soup - Ferelden

Toasted Almonds

Traviso Energy Balls - Antiva

Tzatziki - Tevinter

Turnip and Mutton Pie - Ferelden

Unidentified Meat - a common tavern food in Tevinter

Yogurt Dip - Nevarra

Drinks

Chasind Sack Mead

Chasind Wildwine

The Emerald Valley

The Golden Nug

The Hissing Drake

Hot Chocolate

Lichen Ale

Pomegranate Juice

Rivaini Tea Blend

West Hill Brandy

White Seleney wine

Ingredients

These are only listed in the lore entries and not the actual recipes themselves as whether or not they are canon is questionable as the recipes recommend store bought items as well as ingredients that have unique Thedosian counterpart names.

Almond

Antivan Pasta

Apple

Apricot

Bacon

Bacon, Nug

Bark

Barley

Beef

Beetroot

Bell Pepper, red

Bitter Greens - this is a class of salad greens known for their bitter flavor.

Black Lichen - Underground

Blood Orange - Nevarra

Butter

Butter, Halla

Cabbage

Cave Beetles

Celery

Cinammon

Cheese

Cherry

Cherry, black

Cherry, sweet

Chicken

Chickpea - Rivain

Chocolate

Cocoa Powder

Corn, yellow

Corn, checkered

Couscous - Rivain

Crab

Cranberry

Currant

Deep Mushroom, various varieties

Dracolisk - The narrator suggests it being a potential meat in a recipe in Tevinter.

Dried Fruit

Eggs

Fig

Flour, semolina - Rivain

Giant - Suggested that Tevinter might serve giant

Giant Spiders - Underground

Goat

Grape, red

Grape Leaves/Vine Leaves

Grease

Guimauves - Orlesian

Gurgut - Avvar

Heavy Cream

Honey

Jasmine

Mackerel

Mango

Mint

Mussel

Mutton

Lamb

Lamprey

Leek

Lemon

Lemon Juice

Lemon Verbena

Lentil

Lichen

Licorice Root

Lurker - Avvar

Oat

Oil

Onion

Oregano

Pastry Dough

Peanut

Peanut Butter

Peppers, Hot

Peppermint

Plum

Pork

Potato

Prawn - said to have the same texture and flavor as cave beetles.

Puff Pastry - Orlais

Pumpkin

Quillback

Raisin

Raspberry

Rhubarb

Rice - Antiva and Rivain

Salt

Semolina Flour - Rivain

Shrimp

Snail - Avvar

Spinach

Strawberry

Sugar

Tomato

Turkey

Turnip

Watercress - Avvar

Wheat

Whipped Cream

White Chocolate

Wildflowers

Wyvern - Avvar, Orlais

Charts and Stats

Because I love a good visual rep of data, I collected some stats of the types of food, how many recipes are from where, and the amount of time a character was mentioned.

Types of Food

I did percentages for the course of food as well as the portion of options that are vegetarian, vegan, dairy-free, meat based, and alcoholic.

Food Types Stats

These charts show the ingredient percentage in the actual recipes and not the lore blurbs themselves. This is out of 72 recipes with the amount they were used in (-) after their percentage.

Left Hand Chart

Alcohol: 14.6% (27)

Dairy-free: 15.7% (29)

Egg-free: 25.4% (47)

Meat based: 16.2% (30)

Nuts: 3.1% (6)

Shellfish: 2.6% (5)

Vegan: 4.2% (8)

Vegetarian: 20.4% (39)

Top Right Chart

Alcohol: 37.5% (27)

Alcohol-free: 62.5% (45)

Bottom Right Chart

Beef: 11.4% (4)

Chicken: 17.1% (6)

Fish: 17.1% (6)

Lamb: 5.7% (2)

Pork: 28.6% (10)

Shellfish: 14.3% (5)

Turkey: 5.7% (2)

Percentage of Recipe Origins

Anderfels: 1.4%

Antiva: 11%

Avvar: 6.8%

Chasind: 2.7%

City Elves: 2.7%

Dalish: 6.8%

Ferelden: 15.1%

Free Marches: 5.5% Kirkwall: 2.7% Starkhaven: 2.7%

Grey Wardens: 1.4%

Nevarra: 2.7%

Orlais: 13.7%

Orzammar: 9.6%

Rivain: 4.1%

Seheron: 1.4%

Tevinter: 9.6%

Character Mentions

I organized the chart by game and the characters in alphabetical order.

DAO Alistair: 2 Dog: 2 Hero of Ferelden (Cousland): 6 Leliana: 1 Loghain: 1 Morrigan: 1 Sten: 1 Zevran Arainai: 2

DA2 Anders: 2 Bethany: 1 Fenris: 3 Hawke: 1 Isabela: 1 Merrill: 2 Sebastian Vael: 1 Varric: 3

DAI Briala: 1 Bull's Chargers: 2 Cassandra: 2 Celene Valmont: 1 Cole: 2 Cullen: 3 Dorian: 2 Friends of Red Jenny: 1 Gaspard: 1 Josephine: 3 Krem: 2 Sera: 1 Solas: 4 The Iron Bull: 4 Vivienne: 2

Food Courses

I thought it would be interesting to see how the recipe groups totaled out in how much of the book they made.

Drinks: 12.5%

Baked Goods: 13.9%

Sweets: 11.1%

Sides: 5.6%

Starters and Refreshments: 12.5%

Travel Food: 13.9%

Soup and Stew: 11.1%

Main Course: 19.4%

Wanna support this blog? You can check out my ko-fi.

[kneelingshadowsalome]

Ozzie back here again to add to the idea of how much König needs to eat a day, here are a few suggestions that I can imagine he does to make his great need for food easier to handle (this is based on my own experience and the experiences of the other people at my gym and old veterans at my favourite pub so do not use this for in real life as this is just to help imagine how König eats and lives)

So, from what I know from the veteran I have made friends with, when he was in the military, they had a focus on foods that provided them with a great amount of energy, protein, iron, zinc, and vitamins C and D as it was the nutrients that they tended to run out of the most but it also the ones with some of the greater consequences with diseases that can make them weak and cause their immune system to be weak. Soldiers also eat a lot of protein as it is believed to help them grow their muscles more quickly. This makes me believe that König would focus on foods that provide him with a lot of nutrients but mainly protein to grow his muscles but not too much protein as he does not want to get sick and to build the balanced diet needed for his lifestyle

Some great food options for him would be many vegetables and fruits but for protein, I would suggest things such as eggs, poultry, beans, lentils, fish, nuts, chickpeas, yoghurts, and cheeses, I tend not to suggest red meats unless they are very lean due to the amount of fat in them and not being fond of the texture but I imagine König to enjoy them so if you were to make him food I would include things such as those along with some form of starch/carbohydrate by giving him some pasta, rice, bread, or potatoes which can help fill him up faster without him overeating and if they are reheated they will get resistant starch

I imagine König lives in the Alps so that he can be away from people and enjoy nature but I also imagine him earning a lot of money due to his job, putting his money into stocks/businesses, some dodgy dealings, and saving it up as he had no reason to spend most of it which means he could buy a lot of land. With this large amount of land, I imagine him using it to have his own giant garden with some animals, as it means he has to deal with fewer people to get what he needs. The garden would probably be made up of an orchard with trees of his favourite fruits but it would mainly be patches of vegetables and fruits while for his animals it would make sense for him to have chickens as he probably needs a lot (and I mean a lot) of eggs so having chickens make it a lot easier

If he can not grow it on his own land, he would probably hunt or forage it, which means that he can get his energy and murderous tendencies out that would normally be taken out on the field while still getting some food out of it (but it sadly makes him more hungry). But if it is a certain food like milk or cheeses or yoghurts he will most likely just go down to the local markets in the nearby towns and villages so he can get fresh items from people he trusts

Now we know some information about where he gets the food from we need to know where you would be cooking and keeping it. An appropriate and smart option would be to have a walk-in freezer in his basement that he can use to store the great amount of meats he has that has a wine/alcohol storage opposite it. While the kitchen would probably be massive and fully decked out with anything you need to be able to cook and two or three double-door fridges that are filled with any item that needs to stay chilled in it, although the cabinets are mostly up too high for anyone to reach without a stool unless you are König but they are filled to the brim with sweets as the giant has a sweet tooth to match his size or the weird collection of novelty cups he has collected from places he has went on missions too or beer glasses from different bars or pubs

If you were to cook food for him batch cooking (so you do not keep having to cook again and again) would be the best option with foods that are traditional to Austria or hearty foods like stews that can be cooked in large amounts with lots amounts of meats and vegetables (I can give a whole list of foods I recommend or I think he would like if you want them)

As you can tell I have too many ideas about this and I have way more because this has inspired me, and thank you for reading this long rant that probably does not make any sense

I love this so much 😭 The sweet tooth headcanon, his collection of beer glasses and such, him living in the Alps and hunting some of that precious protein... This screams Cabin/Off the grid König to me, I would make a cute garden for him to get those veggies stocked and stashed to some root cellar like this:

And then I'd probably spend the rest of my time here, cooking those hearty stews for him:

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[sagescented]

@autisticslp asked (on the old blog):

So a lot of cooking advice that people tend to give that seems very basic honestly comes from decades of experience; there's a post that floats around Tumblr sometimes, actually, that talks about how a lot of "cooking from intuition" isn't actually intuition at all. It's deeply ingrained memorization about the "laws of cooking" that we've learned over time, that feel like second nature to us to the point where we no longer have to think about it or physically reference recipes or tutorials anymore.

In essence: We're good at "taking what we have on hand and making a meal of it" because we have a lot of practice! We've built up a skill! A skill you're lacking in. And that's not a bad thing! But it also means that you shouldn't be too hard on yourself because you don't know or can't seem to grasp this stuff that seems so "second nature" or "easy" to a lot of the cooks you know. You're still really new at this! And with various disabilities and mental illnesses, cognitive issues, etc? Of course you're going to struggle harder at it than "most" seem to, to you!

As a secondary aside to that, you mentioned growing up on a farm. But farming and gardening, and the various forms of food preservation that frequently comes alongside small family subsistence farms, is a very different skill set! Knowing what's seasonal in your garden doesn't necessarily inherently translate into cooking it, and building a full meal up from scratch unless you also had someone who had that skill as well to teach you that.

I know my Husband's mom sure as hell didn't. He grew up on a farm like that, and she could can all day ... But Lord. She couldn't cook to save her life. She attempted to impart neither of these skills to my Husband, either ... I grew up on one, as well. But where my mom couldn't can or garden to save her life, she was a damned good cook and imparted those skills to me. Now I'm passing them on to my Husband decades later, because his mother failed to.

What you're ultimately missing is a fundamental set of basic skills, and a knowledge set built up over time and practice. And the good news is, those are really simple skills to learn. The bad news is, it does take a while to learn them and to build up that pool of knowledge. Most of it's experimentation, though, and not a lot of it's super difficult.

For basic knowledge of cooking science and spices, I'd recommend The Science of Cooking and The Science of Spice- both by Dr. Stuart Farrimond. I own both and love them dearly. They'll debunk some common myths, and give you a basic understanding of certain food sciences that are honestly really helpful.

When you feel like you're ready to actually sit down and experiment with spices, I love The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World by Padma Lakshmi. It has information on various spices, tells you their cultural contexts, mentions what they're usually used on in those contexts (vegetables, which meats, etc), and even gives you some common cultural spice blends (though doesn't provide measurements). It's a thick boy, but it's a really fun one to work through if you have no introduction to spices or idea how to use them.

Past that, something you need to build yourself is a well stocked pantry with staple basics. I can't tell you what those are for you. That's something you have to figure out for yourself based on what you cook, how often, etc. But my minimum has always been at least 2 months worth of food in my pantry at any given time, across a broad enough spectrum that I can pick just about anything out of a recipe and only really need to shop for the fresh or immediate-need ingredients each week.

Staple Grains like Rice, Lentils, Cous Cous, and Quinoa.

Pasta Noodles of various types- like Elbow, Rigatoni, Bowtie, Penne, Fettuccini, and Spaghetti

Potatoes in the form of Mashed Potatoes and Scalloped Potatoes both, as well as a "fresh" bag each of Russet, Yellow, and Red Potatoes

Onions. I keep a mesh bag each of Red and Yellow (or White; whichever's cheapest at the time I'm shopping) on hand at all times.

Boxes of Stock (Chicken, Beef, Vegetable, and Protein Broth when I can find it)

Canned items that I use a lot of, like Diced Tomatoes, Tomato Sauce, Tomato Paste, every kind of Bean (Cannellini, Great Northern, Dark Red, Light red, Black, Pinto, etc), and Chickpeas; plus canned fish (Tuna and Salmon, Sardines, etc)

Condensed Creams Of (Chicken and Mushroom are the two we use most often)

Spices. Of every kind. You literally do not want to see my spice box. It's insane. Yes I'm proud of it. But it would make the average person cry with confusion and fear.

Frozen Veggies in the freezer (Green Beans, Brussel Sprouts, Broccoli, Carrots, Squashes, etc; personally I prefer the frozen to the canned)

I'm sure there's stuff I'm forgetting. But ultimately when you have a full pantry and only have to buy your fresh or immediate-need ingredients? It not only massively saves your grocery bill each week, but it also makes it so much easier to "make things with what you have on hand". Because a large part of the trick is, honestly, having things on hand to make stuff with in the first place. And that's really the big secret that goes unspoken in a lot of circles. But it really shouldn't be an unspoken secret, because it holds so many people back.

Another secret is just knowing basic cooking methods. What is chopping vs dicing? How do you pan fry? What's a dry fry vs a wet fry? What about baking? Broiling? Boiling? What happens if you stew an ingredient instead? How big does it have to be for each of these methods? How does it perform with rice as opposed to cous cous? How is it raw- if it can be eaten raw? Other than that, just knowing recipes is really going to be the big key.

Unfortunately I don't have a recommend for learning any of these ones, since I learned all this the hard way. I do see some cook books that could be useful (like Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored Vegetable-Focused Meals by Nik Sharma; or Vegetables: The Ultimate Cookbook Featuring 300+ Delicious Plant-Based Recipes by Laura Sorkin). I can't personally recommend them, however, because I've never read or used them. But there's a lot of information out there on youtube that can be very helpful, especially for methodology since it's a visual medium- which is, I think, the best way to learn some of these skills in particular.

Personally, I did the recipe thing by looking at cuisines from regions where those foods or ingredients were really popular. So take your Eggplant for example. Eggplants feature a lot in Mediterranean, Levantine, and Middle Eastern cuisines. So when you want to learn how to use Eggplant and build up your knowledge about it? Looking at the people in those regions who use this ingredient a lot already is going to be really helpful to you. They know what they're doing with it!

When you've made those dishes a few times, you're going to get an understanding not only of how to prepare Eggplant for various methods of cooking, and how to cook it for those methods. But you're also going to get an understanding of what flavors pair well with it. And after a while of doing that, you're naturally going to start thinking "what if I do x instead?" and start experimenting on your own. Play with them. Get to know the ingredient on the most foundational level. And yeah, throw some herbs on it if you're comfortable! See what meshes with what flavors. What do you like? And yeah, some of those are going to be flops. But by the time you start thinking "what if" your skills are usually further progressed than you'd think to give yourself credit for. Just ask my Husband, ha!

As for the stuff regarding disability, mental illness, and cognitive function, I gotchu, babe! One of the most distressing things for me when I became disabled, started suffering really bad from cognitive decline, and started dealing with memory loss, was looking at the potential of never being able to cook for myself again. And that scared the piss out of me, because cooking is my joy. And so my Husband and I sat down and prioritized cooking and making it disability friendly for me. Here's some of the stuff we did.

First step: Get your butt a stool that's a comfortable height for your counter height. Once acquired, sit as much as you can in the kitchen. It conserves energy and lets you use more of it to focus your head.

Second: Get yourself all those fun little gadgets you think look interesting or helpful. Personally I have a fruit slicer (that works on more than just apples), a slap chopper microplane thingy, and a few others. Mostly I got these because occasionally my body loses my hands and has no idea where they went and it's safer for me. But I can't tell you how nice they are even when my body knows where my hands are, ha; they speed up prep, keep your fingers safe (usually), and leave more room for the brain to do its thing.

Third: Make as many lists as you can! I have a list on the inside of all my pantry doors of the staples that are in that section. When something needs refilling it allows me to put a mark there so I know to put it on the grocery list. But it also provides a quick reference when my brain's tired; it's so much easier for me to read a list than try and decipher box labels with various colors, font sizes, etc. Make lists wherever you need them and always keep them accessible.

Fourth: The recipe box. Yes. A good, old fashioned, classic recipe box. I have mine filled with tried and true recipes that I know for a fact my Husband and I love, that I know we have at least 90% of the ingredients on hand for at any given moment. So if all else fails and I can't think of anything? I can just go pull something out of the box and have him jot down to the store for anything we don't have.

Fifth: Keep easy meals on stock, because some days you really can't cook. Your brain won't let you, and that's ok! That's fine! But you still gotta eat, right? So we keep stuff like bagged Blackened Chicken Alfredo, Dirty Rice, Mongolian Beef, Jambalaya, Broccoli Beef, Red Beans & Rice, etc, on hand in the outdoor fridge. If at any point I just can't do it? We grab some of those instead.

And the good news is, you can spruce up a quick meal! Making Dirty Rice? Throw in some bread and butter, and a side of boiled Green Beans from the garden. Blackened Chicken Alfredo? Throw some Bell Pepper on in there; you can bulk this stuff up easily with your produce, and it takes even less effort most of the time.

As for the Covid sense of taste / smell? Keep trucking. It does get better; I suffered bad from Post-Covid Parosmia for nearly 2 years after I caught Covid the first time- bad enough to the point I couldn't bathe myself because of the smell of our water being nauseating to me; couldn't eat anything with Corn, or Wheat, or Onion, or Garlic in it for a year, either. the second I tried, my body auto rejected it. Bananas tastes like Iris flowers smelt ... I feel your pain so hard.

But it does get better. Your system is just rewiring itself completely from scratch right now. And Lord, it's so unpleasant. But the more you give it to taste, and smell, the better it does and the faster it rewires itself. Don't force yourself to eat things that are nauseating or unpleasant. But do branch out. Experiment. Even if it tastes left of how you remember it, keep going! I can't promise you'll get everything back (Lord knows there's still some things that aren't quite right for me, even 4 years later now). But it gets better!

I hope any of this helps- even if it's not as helpful if you'd like it to be. Hang in there, love.

My ask box is always open and Anon is currently ON.

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

[room-surprise]

do you think the lamb stew kabru mentioned could be some variation of rogan josh?

omg anon I'm so sorry, you sent this message just when my life was going completely insane (tree fell on house, living in a hotel, etc), and I wanted to answer you but I just didn't have time... So I forgot.

And then another anon (or maybe it's still you!) sent me another, similar ask!

Which reminded me that I needed to answer you-- and now them, too!!

Food is not an area of expertise for me, so I had to look up all of these dishes. I'd heard the term "gorkhali" before, and heard of rogan josh, but that's as far as my knowledge went.

Let's talk about what we know about where Kabru comes from and what foods he likes, the food culture of South Asia in the real world, and then we can discuss if any of these dishes might be Kabru's childhood lamb stew!

I've written about the real world cultural references Kui has made with Kabru's character before. Evidence that Kabru is from a fantasy version of South Asia (India/Nepal), and Where exactly in fantasy South Asia is Kabru possibly from?

Two additional data points that suggest Kabru could be from a fantasy version of South Asia are his love of tomatoes, and mutton stew being an important dish from his childhood. What does that mean?

THE CULTURAL OVERLAP BETWEEN INDIA, NEPAL AND TIBET

An important thing to note while discussing the cultures of this region is that all three modern countries have a lot of cultural overlap. So many of the foods eaten in one country are also eaten in the other two, with minor variations.

I'm attempting to generalize and speak broadly as best I can, but I am not an expert, so I apologize for any errors on my part. Sometimes finding English-language information on these topics is challenging.

The cuisine of Nepal is a mix of Nepal's own unique culture, plus the influence of its neighbors, India and Tibet.

The Nepali diet primarily consists of rice, wheat, corn, lentils coupled with fresh vegetables and meats. A typical Nepali every-day meal can be characterized by Dal (lentil soups), Bhat (steamed rice) and Tarkari (vegetables), also known as "The Trinity", supplemented by some meat.

STEW OR CURRY?

Though many people think of them as two distinct things, curries are a type of stew, so I think it's valid to look at both stews and curries when trying to identify Kabru's childhood stew.

TOMATOES IN THE CUISINE OF THE INDIAN SUBCONTINENT

Tomatoes turn up in dishes all over the Indian subcontinent, but they are not a traditional ingredient in the local cuisine. Europeans introduced New World foods like chilies, potato and tomato to the region in the 16th century, at which point they were added to the food culture, and in many cases the modern version of these recipes has completely eclipsed the traditional one, both on the Indian subcontinent and abroad.

But while potatoes and chilies were adopted almost immediately, the tomato did not catch on until centuries later, in the 1860s, and they did not become a widespread part of the local culture until the 1960s.

Because of this, the popular global idea of food from the Indian subcontinent often has tomatoes in it, while traditional recipes do not... And this is interesting because Kui tells us Kabru's favorite food is tomatoes! I'm guessing she chose tomatoes because of how common they are in modern Indian food.

Did Kui not know that tomatoes aren't a native part of the cuisine of the Indian subcontinent? It's possible her research didn't go that deep and she just assumed the modern food isn't that different from ancient food.

It's also possible that Kui knew that tomatoes aren't native to the Indian subcontinent, but that Dungeon Meshi has already experienced their version of the Colombian Exchange, because the east and west have had extensive contact with each other for (probably) thousands of years, so then the use of tomatoes in the West (where Kabru is from) would make sense, and doesn't need any further explanation.

MUTTON IN THE INDIAN SUBCONTINENT

Mutton (the term for goat, sheep or lamb meat) is the most consumed red meat in the Indian subcontinent. Goat is the most popular, most likely because it is the cheapest out of the three.

MUTTON IN NEPAL

Like in the rest of the subcontinent, mutton is very popular in Nepal. It is considered a major delicacy, and goat stew/curry is often eaten by Nepali families during important holidays, and for many Nepalis, goat stew/curry is associated with big family gatherings, similar to how Americans think of eating turkey for Thanksgiving, or ham for Easter.

Let's talk about some of the dishes anon(s) asked me about!

ROGAN JOSH

Rogan josh is an aromatic curried meat dish originating from Kashmir. It is made with red meat—traditionally mutton—and colored and flavored primarily by alkanet flower (or root) and Kashmiri chilies. It is one of the signature recipes of Kashmiri cuisine.

A number of origins/meanings of the name have been suggested, such as "stewed in ghee" or "red meat/red juice."

Its characteristic deep red color traditionally comes from dried flowers or root of Alkanna tinctoria (ratan jot) and from liberal amounts of dried, deseeded Kashmiri chilies (lal mirch).

Many modern interpretations of this dish add tomatoes to the sauce. This is especially common with ready-made pour-over cooking sauces to the point that Rogan josh is often described in the modern day as a tomato-based dish.

GORKHALI LAMB

The word Gorkhali (गोर्खाली) is historically synonymous with "Nepali," so Gorkhali lamb could also be called Nepali lamb. The name change, from Gorkhali to Nepali, occurred in the 1930s.

(In the modern day, Gorkha is usually used to refer specifically to military units in the British or Indian army that were made up of men from the North Indian/Nepal region. Starting in 1816 the British East India Company frequently recruited these men as mercenaries, and over time the Gorkhas became very distinguished as exceptional soldiers.)

I couldn't find much about Gorkhali lamb aside from recipes, most of which just echoed the same information, and many of them didn't seem to come from very authentic sources.

From what I've been able to piece together, you make Gorkhali lamb by marinating lamb meat (usually meat on the bone) and cooking it over a charcoal grill. Once it's done, you coat the grilled lamb with a sauce made with chilies and tomatoes, and serve with rice or roti.

I'm not an expert, but it seems like Gorkhali lamb isn't a stew or a curry, it's a sort of marinated, grilled lamb with a sauce. If someone knows more about Gorkhali lamb, please let me know!

Like the Rogan Josh, the addition of tomatoes is a modern invention.

THUKPA

Thukpa is the Tibetan word for any soup or stew with noodles. Thukpa can be prepared in both vegetarian and non-vegetarian variations; the most popular non-vegetarian variation includes chicken, but it is sometimes made with mutton as well.

The Nepalese version of Thukpa is predominant vegetarian, and has a spicier flavor. The protein ingredients are replaced with vegetarian alternatives such as various types of bean.

However, non-vegetarian thukpa is also enjoyed in Nepal, and egg thukpa is probably the second most popular type.

Thukpa is made like most other noodle soups. Some modern recipes include tomatoes in the soup paste, most likely a modern addition.

INDIAN MUTTON CURRIES

There's many different variations of mutton curry (Kosha mangsho, Mansa kasa, Tapelu, Rezala etc.) throughout the entire Indian subcontinent. Some recipes include tomato, some don't, and as with everything else in this post, the tomatos are a modern addition.

NEPALI MUTTON CURRY

As I said before, mutton is incredibly popular in Nepal. It's reserved for special occasions and celebrations, like Dashain, Nepal's biggest festival. There are many different types of stew and curry in Nepal that feature mutton, and mutton is a popular meat to use in momos or fried rice as well.

SO WHAT IS KABRU'S GOAT STEW?

Unfortunately we still don't have enough information to give a definitive answer.

However, I would say that thukpa and Gorkhali lamb can both be ruled out, since noodles are the core of thukpa and Kabru doesn't mention that his stew is missing noodles. Meanwhile Gorkhali lamb doesn't seem to be a proper stew.

So then what we have left is Rogan josh, and Indian or Nepali mutton curries. Based on all the little tidbits we know, I'd be inclined to assume Kabru's stew is one of these Nepali curries, since they are so iconic of Nepali cuisine and are a big part of the local culture, and that seems to match what Kui tells us in the manga - that this food is a cherished childhood memory.

I've sprinkled some links throughout this post, but you can read more about Nepali mutton curry, and other Nepali food at all of these sites:

https://nepalicooking.tripod.com/lamb.htm

https://www.buzzfeed.com/anupkaphle/here-we-goat-again

https://www.buzzfeed.com/anupkaphle/keep-calm-and-curry-on

https://www.foodpleasureandhealth.com/nepali-style-goat-pakku/

MUSHROOM POSTSCRIPT: I have seen some people get confused by the goat stew page in the manga. They think that when Kabru says "my mother used to make this stew for me" he is talking about Milsiril, the elven woman who took care of him after his birth mother was killed.

Though we do not know 100% for certain, I think this is an objectively incorrect reading of the text. I may make a more comprehensive post about this another time, but:

Kabru says he ate this stew as a child, that he hasn't had it in a long time, and that he's looking forward to having it again. He says he is relying on childhood memories in order to make the stew.

If this stew is something Milsiril made for him, why did she stop making it? Why hasn't Kabru had it in a long time? Was there a goat blight for the last 10 years? Did she stop making it to punish Kabru for wanting to leave her? This seems like important information Kui would have told us.

The much more logical assumption is that Kabru's birth mother, who died when he was 7, is the one that made lamb stew, and that's why Kabru hasn't had it in a long time, struggles to remember how to make it, and also why he's so excited to eat it.

This is in direct contrast with the elf fruit cake that Milsiril forced Kabru to eat as a child. Kabru's birth mother made him something he loves, that he is eager to eat again, while Milsiril forced him to eat elf cake so often that it has become his most disliked food.

Kabru and Ryoko Kui never refer to Milsiril as Kabru's mother, the phrase “foster parent” (養母 or 育ての親が, lit. meaning “parent who raised me” in contrast with a birth/blood parent) is used instead in both the manga itself and in the World Guide.

There are several other things like this (how Kabru talks about Milsiril) which I think makes it clear that Kabru probably doesn't call Milsiril mother willingly, and that he goes out of his way to put distance between her and himself. He doesn't hate her, but he doesn't want her to be a part of his life.

Milsiril is a wealthy noble in a society where women are equal to men. It's unlikely that she personally does much cooking, and even if she does cook as a hobby, it's unlikely that Kabru watched her butcher a goat - servants or the butcher would prepare the meat for her.

Milsiril is a fussy eater, and hates most foods. Goat tends to have a strong flavor and is sometimes gamey. I don't think she'd eat goat... Meanwhile, as I stated previously, goat is a delicacy in Nepal, so it would make perfect sense for goat to be a special treat Kabru grew up eating.

Yes, Milsiril sometimes does things she doesn't want to do because Kabru asks... But both examples we have of this, she tries to turn it into a punishment. She explicitly says she's training Kabru so that he'll give up, not because she wants him to get strong and succeed. She wants him to fail. She takes him to her family reunion to prove to Kabru that it's unpleasant, so he won't want to go again. Both times this tactic doesn't work, but she clearly states that this is her intent.

I could go on about this for hours, but this post is really about goat stew!!! But just wanted to throw that in there in case anybody is confused about who exactly cooked goat stew for Kabru.

As I said, there's always the possibility that I'm wrong, but I think the evidence is pretty overwhelming that when Kabru says "my mother cooked this for me" he isn't talking about Milsiril.

[adviceformefromme]

Hi! Thank you for the health advice! I would love to quit or significantly reduce carbs, I also feel like it's heavy on my body, but so many meals revolve around grains (sourdough bread mostly) and I guess there's a craving aspect to it too... Could you give advice on what you're eating instead?? I have lots of eggs, fish, occasional meat, plenty of fruit, just enough veg haha but i find it hard to imagine going without carbs (or grains more specifically cos I have no prob with vege carbs). Especially in winter 😋 Thank you for any help 🙏🙏

I feel like society has normalised feeling heavy and lethargic after meals, but its amazing you have noticed this and want to change!

You may want to cut carbs gradually (no starches - breads, grains, rice, pasta, potatoes).

I would recommend looking into GI index to see what foods are high glucose, following Hormone Balancing recipes, juices etc (usually very low carb and support women's health). Listening to podcasts on microbiome, or even a tiktok search.

Introducing pre/ probiotics: I make sauerkraut (which is basically cabbage / onions in water and salt left to ferment for a few days - lots of variations on this), also just made my first batch of Kefir (I stay away from store bought Kefir as its pasturised and all the good stuff has been killed off during this process). I mention these as a healthy gut is going to support you as you remove carbs and introduce more wholesome foods.

Breakfasts:

Omlette (spinach / onion / parsley )

Scrambled eggs w/ coconut oil

Buckwheat porridge w/ blueberries (buckwheat is a seed not a grain so low glucose index)

Avocado salad (seeds, olives, rocket, tomatoes, cucumber) +tahini

Snacks:

Nuts, olives, blueberries, blackberries, watermelon

Main meals:

Veg + Protein (Broccli, kale, butternut squash, courgette, carrots, asparagus, cabagge, peppers). I do different variations of veg to mix things up, sometimes i do Chinese style stir fry, I try to add garlic and ginger as much as possible into the veg. Protein is usually grass fed steak, whole fish - seabream, sea bass, mackerel, cod fillet, wild salmon fillet, or turkey breast fillet. I make chimichurri sauce to add some extra flavour to the fish.

Protein + lentil / chicpeas dish. I have a stew a few days a week to break up the veggies because they do get boring after a while.

Bone broth. I boil the bones, and have as a little side dish with veggies but this isn't really filling enough for a main meal.

I make beetroot juice, and also watermelon juice, tumeric + ginger shots throughout the week. I try to throw in flaxseed and chia seeds where possible.

I cut coffee/ decaf all that and now only drinking fresh mint tea, slice of lemon + hot water, fresh juices (within the hour of making), and water ensuring 2l per day.

Number one thing that had to go was oats. So if you are having a morning crash I suggest cutting the carbs first thing. I know there are suggestions (glucose goddess) that fat with carbs or when you eat them (having carbs after veg can help) but personally i think its best to cut them.

I hope this helps! Its a full lifestyle change that has honestly helped so much! It's a commitments, but investing in feeling good and your health will make you feel so good and wholesome! xoxoxo

*I used the free 1 month trial of MyFitnessPal app to track my calories/ meals to ensure I was getting enough food - for some this might be extreme but super helpful to see what’s going on.

[am-i-the-asshole-official]

AITA for saying that my boyfriend would deserve it if he died in the Titan submersible implosion?

I figure it's far enough out from the argument itself now that I can post this. I (27M) and my boyfriend (29M) come from very different backgrounds.

He grew up in a wealthy family. His family isn't, like, billionaire rich--his father is a semi-prestigious actor--but they can, for example, eat at michelin star restaurants on a regular basis, pay for all their kid's ivy league educations, drop thousands of dollars on an impromptu trip to Europe for no reason, and so on and so forth. Which, like, good for them! Genuinely, I'm glad my partner and his family did not struggle with money growing up.

I, on the other hand, grew up in poverty. I didn't have any formal schooling until I got my GED and enrolled in college. I grew up food insecure, living in a very poor area, and frequently had periods of time where my family could not afford to pay our bills. I was extremely lucky to be able to go to college, and I only managed to pay for it due to spending basically all of my free time either working or applying for every niche scholarship I could find. Even now, several years into my career, I pretty much live off of rice and lentils so I can pay rent.

All this to say: Neither of us would consider ourselves pro-corporation or billionaire, but my boyfriend is sometimes more sympathetic to wealthier individuals due to his background. We do not currently live together, which is not because of the aforementioned, but is relevant.

A while back, my boyfriend's grandfather came to stay with his parents. His grandfather was, at the time, not feeling well--coughing, sneezing, the works. He pretty obviously had COVID. Nevertheless, my boyfriend took the 4 hour drive to spend time with him, and wouldn't you know it, he got sick. He stayed at his parents house until he got better. I decided not to make the drive to see my boyfriend, and stayed at my apartment. This is because I am immunocompromised and would prefer not to. Y'know. Die.

While my boyfriend was out, the whole debacle with the Titan submersible occurred, which I kept an eye on and made some memes about. A couple days after they found the wreckage, my boyfriend became coherent enough to have a phone conversation. While talking to him, I told him the story of what happened, the details about the submarine, the $250k ticket price, and so on.

He seemed indifferent until I brought up the 19 year old on board. He then seemed very upset, especially when he found out the kid didn't want to go in the first place. I tried to assure him that most of the memes were not about the kid, but he was having none of it. He seemed very sad, and said something along the lines of "I hope I don't go out like that."

I was confused. I didn't think his parents were so rich they would be able to afford that, but I figured it was just a hypothetical. My boyfriend has a big fear of death, and I often need to reassure him about things like this. "Well," I replied, "If you're worried about that, I can assure you that's an easy death to avoid. Just don't do dumb shit like that."

He then got VERY upset. "What do you mean??? Are you saying I'd deserve to die like that???"

Me: "I mean, that's not what I was saying? But you're not 19, you're almost 30, and you're not financially dependent on your parents. Also, your parents aren't nearly that rich, and even if they were, I know them, and they are not nearly that stupid. So, at that point, to get into that situation, you would need to personally drop $250k on a ticket, then weld yourself inside of an experimental deep sea submarine controlled via text message and an xbox controller. Like, there are several steps you personally could have Not taken to avoid being in this situation, including simply not deciding to be on an underwater death trap. So, yeah, that'd be on your head."

He then got even MORE upset, and started yelling about how insensitive I was being. After some back and forth, I got it out of him that he had been speaking metaphorically--that, from his perspective, I was saying that I thought he deserved to die of COVID, because he had made the choice to spend time with his grandfather despite knowing he had COVID.

I assured him that no, that was not what I was saying in the slightest, and he calmed down, but I was still upset. He had been yelling at me, after all, and it legitimately didn't occur to me that he was speaking metaphorically, while I was still on the very literal experimental submarine.

I asked one of my friends/his other partner (30M) about it after it happened, and he laughed and said that my boyfriend was being ridiculous. It's been several months at this point, it was a silly argument, I'm not going to bring it up again (because that would be weird) and I'm sure he's forgotten all about it. That said, if I'm being honest, I still feel kind of indignant that he immediately assumed I was secretly hoping he was going to die in a submarine. Am I being insane here?

What are these acronyms?

[acti-veg]

16 Plant-Based Protein Sources

Protein is often raised as a concern for people considering adopting a plant-based diet, and considering the fact that we've all been taught to associate protein primarily with red meat, this is not surprising.

It is estimated that most adults require 56 grams of protein per day, and you're probably hitting that number if you're not in a calorie deficit. If you're trying to lose weight and so are cutting calories then you may need to track your protein a little more closely, but 56 grams is pretty easy to hit without having to really think about it.

It gets a bit more difficult if you're very physically active, particularly if you're engaged in regular endurance training or are trying to build muscle. There is a great deal of disagreement about precisely how much protein is ideal if you're training intensely, but it is very achievable to hit even the upper end of protein requirement estimates using only plant-based foods. Listed below are particularly good options.

1) Lentils - Lentils are a cheap nutritional powerhouse, and provides about 17 grams of protein per cup. They're also very flexible, you can have them as your main protein source of a meal, use them to substitute mince in a pasta dish, make burgers out of them, or put them in a stir fry or with rice and veg with some seasonings. They are cheap and convenient if you buy them canned, since they're ready to eat, though I would recommend at least warming them up.

2) Chickpeas - Chickpeas are a popular vegan staple, and it's not hard to see why. At approximately 14.5 grams of protein per cup, they're nutrient dense and very flexible. Use them to make hummus or falafel, as the main protein source of a curry, on their own with rice or worked into a salad. You can also just air fry/grill them with some oil and spices for a convenient, crunchy snack.

3) Oats - A cup of dry oats is around 11 grams of protein by itself. Making it with a cup of oat milk brings that up to 14 grams, throw in a tablespoon of peanut butter and you're up to about 17.5 grams at breakfast, and all those ingredients are pretty cheap and very filling. You could add something like nuts or chia seeds as a topping to stretch that to well over 20 grams.

4) Nuts - Peanuts are 9.5 grams per 1/4 cup, almonds are 7g, pistachios 6g, cashews 5g, hazelnuts 5g, brazil nuts 4.75g, walnuts 4.5g and pine nuts are 4.5g. You can buy 1kg bags of mixed nuts for a little bit cheaper and keep them in a jar for a healthy snack. I find it better to buy a bag that doesn't have peanuts in then add the peanuts later, as mixes that include peanuts tend to be less for your money. Peanut butter is also a cost effective way to add protein to many snacks and meals.

5) Beans - Depending on the type, beans are anything from around 10-15 grams of protein per cup. Some are better than others, like kidney beans, but even your standard baked beans are high protein and good for you. Turn them into a chilli, have them on toast, on a jacket potato, turn them into a bean burger or make them the protein base of a salad or soup. Kidney , soy and edamame beans are particularly good options.

6) Seitan - When cooked, seitan closely resembles to look and feel of red meat. It is made of wheat gluten and has 25 grams of protein per 100 gram serving. It is not very widely available in supermarkets, but try your local Asian market, where it will usually be cheaper as well. It's a bit of a hassle, but you can also make your own at home, which is extremely cheap as it's just wheat gluten, yeast, plant milk, miso and spices.

7) Tofu/Tempeh - A staple in Asian cooking, don't be afraid to try this one. Think of it as doing all the same things chicken does in terms of recipes, it soaks up the flavour around it. It needs to be pressed before use, or you can avoid that by just draining the liquid and freezing it, then thawing over night when you want to use it. 100 grams of tofu (less than half a small block) contains 8 grams of protein. Some tofu, like Naked TooFoo, is pre-pressed for you.

8) Faux Meats - Faux meats are an easy way to add a protein base to your meal, and has the advantage of serving the same function on a plate as the foods you were used to before you went vegan. A Beyond burger, for example, has 19g of protien per patty, though you can get much cheaper options that have a similar nutritional profile. Pair that with a wholemeal bun and something like brown rice/quinoa and vegetables and you can create a very high protein meal.

9) Grains - All grains are good for protein, these include quinoa, spelt, brown/wild rice, teff, amaranth and sorghum. They can range anywhere between 5 and 8 grams per 100 grams, and you'll usually be serving them with some sort of protein source. They're also an excellent source of fibre and carbohydrates, which are also important for training and general health. Quinoa in particular provides all 22 essential amino acids.

10) Peas - Green peas are not mentioned much when it comes to high protein options, but a cup of cooked peas is a respectable 9 grams of protein, and it's worth mentioning here because they tend to be used more as a side than main, so can be paired with other high protein options. They're also very cheap, freeze well and are easy to prepare.

11) Seeds - Just a tablespoon of chia seeds is nearly 3 grams of protein, and the seeds are so small and tasteless that you don't actually notice them in anything you put them in, making them an easy way to add protein to just about any meal. They're pretty cheap to buy in large quantities, particularly good to replace eggs in baking, to add to bread flour, salads and oatmeal. Other high protein seeds include pumpkin, sunflower, linseed, hempseeds and buckwheat.

12) Bread - Bread may not immediately come to mind when you're thinking about protein, but wholegrain/rye/spelt breads can be very high in protein, anywhere from 3 all the way up to around 10 grams per slice, particularly for seeded loaves. If you really want to turn bread into a high protein food, invest in a bread maker or bake it yourself, that way you can add nuts, seeds and oats yourself to up the nutritional value. That's just the bread too, a hummus and falafel sandwich with a high protein bread can be very nutrionally dense.

13) Fruit and veg - Worth mentioning here, as they're something you'll need to consume to maintain a healthy diet anyway, and some options have moderate protein. The higher protein options include broccoli, spinach, asparagus, artichokes, potatoes, sweet potatoes and Brussels sprouts, which all contain 4–5 grams of protein per cooked cup. Likewise, blueberries, guava, bananas and nectarines contain about 2-4 grams of protein per cup, as well as many other vitamins important for training.

14) Nutritional Yeast - No vegan list is complete without mentioning it, it's a vegan staple for its nutty, cheesy flavour, as well as being an easy source of vitamin B12. It's a complete protein that has 8 grams of protein per 16 grams serving, making it an easy way to add more protein to things like pizza, pasta dishes or a jacket potato. Use it to make cheesy sauces, or just sprinkle it on anything you'd have previousy added parmesan cheese to.

15) Protein Bars - They tend to be  on the expensive side, but there are a few plant-based options. I'd recommend Misfit bars if you can get them online, they're low sugar, 15g of protein per bar, and you can buy them in variety packs of 40 which works out cheaper. Trek also have protein flapjack bars, less protein (8-9g) but are much cheaper in packs of 3 and frequently available at a discount (as little at 85p for three in Heron here in the UK).

Most brands won’t be suitable as a daily option for many people given the price, but great for when you're need a protein boost on the go. You can also just make your own protein bars using nothing but oats, cinnamon, baking soda, a little maple/golden syrup and a scoop of plant-based protein powder.

16) Protein/Meal Powders- Even the cheaper powders are around 18g of protein per scoop, so a shake is an easy way to add more protein to your diet, or you can stir it into oatmeal to get most of your daily requirements over breakfast. Some meal replacement shakes, like Huel Black, are around 40 grams of protein per serving (2 scoops) even when made with just water, providing a cheap and easy way to have a high protein and nutritious meal without any prep or fuss. Add some peanut butter and plant milk to make them tastier and even higher in protein. (I don't accept sponsorship or commissions from any brand and I don't have any affiliate links. Any product recommendations are based solely on my own experience.)

[mariacallous]

The inside cover of my grandmother’s cookbook is inscribed with her handwriting, “Think of me when you cook.” It is a copy of the same spiral-bound book that has been given to all of the women in my family. “The Sephardic Cooks: Comé Con Gana” has somehow made its way from one synagogue in Atlanta to Sephardic communities and families from New Jersey to California. It has all the classic recipes, including a section titled “Main Dish Pastries.” These dishes are the cornerstone of the Sephardic tradition, desayuno.

The word “desayuno” literally translates to “breakfast” in Ladino, the dying Judeo-Spanish language historically spoken by Sephardic Jews. Yet, the meaning extends beyond that one meal. In Sephardic culture, desayunois a category of foods associated with the large Saturday morning meal that would be served after Shabbat, including egg dishes and savory pastries. 

These desayuno foods are some of my favorite things to eat and the ones I most associate with my own family traditions. The blocks of crustless quajado (spinach quiche) that always seemed to be in my childhood freezer, ready to thaw for lunch. The doughy, cheesy spinach boyos my grandmother would have ready for our breakfast every time we traveled to visit her. The pasteles (mini meat pies) my great-aunt taught to a room filled with four generations of cousins at our family reunion last summer. The rice-and-cheese-filled bureka pastries my mom comes over to make with my kids and me. 

While delicious and crowd-pleasing, these are also some of the most time-consuming recipes to prepare. I picture my great-grandmother standing in a friend’s kitchen as all the ladies of the community work together to knead mounds of dough, mix a vat of filling, fold and crimp sheets and sheets of burekas. Whether this is accurate or just my imagination justifying why it feels intimidating to make these by myself, desayuno pastries do not align well with today’s fast-paced, individual lifestyle. Save for the times my mom comes to bake with us (importantly, bringing a container of prepped filling), making dough and pastry from scratch is not happening in my kitchen. 

I hope to be a part of the thread that keeps Sephardic traditions alive, yet I do not want to let perfection be the enemy of my intentions. I think my grandmother would agree. While she baked burekas with all of her grandchildren and always had a freezer full of freshly baked rosca (coffee rolls), she was never one to turn down a good shortcut. She developed her own boyo recipe featuring Hungry-Jack biscuit dough as the base and once described to me a full lentil soup recipe, only to end it with, “or you could just buy a can of lentil soup.” She loved when I would call her to share that I had tried a Sephardic recipe, such as cinnamon biscocho cookies or lemon chicken soup. Whether my attempts had been successful or a flop (like my rock-hard biscochos), her smile would be audible through the phone saying, “I’m just so glad you tried.” 

As Sephardic culture and traditions fade and assimilate, food provides an important outlet to preserve history and share it with family and friends. More important than getting it right or spending hours in the kitchen is remembering our traditions, trying recipes, talking about or simply eating Sephardic foods, regardless of who made them.  

In that spirit, I would like to propose lowering our standards, for the greater good of keeping traditions alive. Consider a desayuno with fewer parts or with a little help from the freezer aisle. Rather than the large spread my ancestors would prepare for days in advance, consider making one thing from scratch (though I won’t tell if you cook zero things). You could make a batch of burekas or a quajado, arguably the easiest of the Sephardic breakfast dishes, or even just prepare a pot of hard-boiled eggs. Supplement with frozen spanakopita, Ta’amti Bourekas or a Trader Joe’s Greek cheese spiral for a full table. 

Nothing will taste quite like homemade pastries fresh from the oven and I still aspire to make them (occasionally). Yet, even when I munch a makeshift Sephardic meal, I will be thinking of my grandmother, just as she inscribed in her cookbook. As long as we are sharing food together, talking about Sephardic traditions, remembering meals and people who matter to us, I will call it desayuno. I think my grandmother would be proud. 

[coffeeforbirds]

So I smoked a little tonight and started talking with a friend about lost skills like sewing or knitting and the barriers that people face when they try to start those hobbies.

And my friend was like Tj, you literally sew. YOU know where to start. You want other people to learn then you have to teach them. Something something the corruption of the youth of Athens.

Anyway here’s my piss poor tutorial on how to sew pattern weights. Something you should absolutely have when you start sewing but no one ever tells you.

Materials: Fabric, ribbon, cutting tools of some kind, iron, something to stuff the weight with (I used rice), seem ripper, sewing machine and thread.

I’m using a 1/4 inch seem allowance. But you can make the same pattern with 1/2 seem allowance.

Step one: fabric.

I’m just using scrap cotton fabric that I have leftover from a bag I made.

Step 2: Cut (and presumably iron)

I forgot to take a picture of this step, but for a large pattern weight I cut a 4” by 8” piece of fabric. You can make a small one with a 3” by 6” piece. You’ll also need a piece of ribbon, roughly 3” for the large weight and 2” for the small one. Now you iron your fabric. Always iron. Always. The sewing gods will be angry if you don’t.

Pro tip: cut ribbon at an angel so it doesn’t fray.

Step 3: Fold ribbon in half and place about 1/2 inch from the corner. (If you’re using 1/2 inch seem allowance place the ribbon 1” from the corner.)

Make sure the folded part of the ribbon is on the RIGHT side of the fabric.

Now fold fabric so it’s right sides together

Clip or pin your ribbon into place so it doesn’t move as you sew and take it to your machine.

Sew around 2 sides, leaving the bottom open

I cut away a bit of the excess on mine, but you don’t have to.

Step 4: fold

Match up the seem to the center fold

Leave an opening to turn your weight inside out.

Step 5: turn

Turn your weight inside out through the opening you left in the bottom. I use a chopstick to help turn it, but you could use a pencil or even just your hands.

Step 6: Fill

Now you just fill the weight with whatever you might have. I had rice from a heat pack I made so I used that. Lentils, dry beans, whatever you have on hand that will give the weight some actual weight.

Step 7: Close

I simply hand stitched my weight closed.

Step 8: Pattern weight!

Now you have your pattern weight and can trace things without having to awkwardly hold them at the same time.

Jar for scale. Thanks for coming to my TED talk

[legumepowered]

I had to quit my job very suddenly, without a full-time gig at the ready [I'm blessed to have found a part-time gig very quickly, 5 min walk from my apt] and I've never been so glad that I buy in bulk + I started low-stakes prepping [prepping for Tuesday, not doomsday, ie preparing for common bad weather for your area, job loss, illness, etc].

I went grocery shopping over 1 month ago, [I did pick up snacks since lol]. I got my bulk dry goods [lentils, black beans, chickpeas] at the end of May, and I still have quite a bit. The only things I NEED to buy [as in, need to buy as to not rlly disrupt my habits] are eggs, vegetables, and ketchup. idk I could live off of legumes and rice and tuna salad but my gf doesn't want to do that smh.

I bought a dozen or so jars of salsa when they were on sale at Aldi ages ago, which would be great in rice and beans. I have a ton of chickpea pasta bc again, sale. and have cheese sauce in the freezer. I made hummus from dried chickpeas for a get-together and have chips/crackers [I can also make those myself when I run out]. I made lentil soup the other day [which I made too spicy whoops. it's been great to add to scrambled eggs, it cuts the spice, adds fiber and other nutrients, and it lowers the amount of eggs I need to make a solid breakfast]. I cannot recommend buying in bulk enough. it's a bit more up front but the peace of mind is worth it.

[whentherewerebicycles]

top 10 things i cooked in 2023

this year i made 104 unique recipes (plus lots of duplicates when i liked something enough to make it multiple times). the places i went to most for recipes were feasting at home + the NYT recipes app, although i very much liked the weekday vegetarians, love and lemons, cookie & kate, nora cooks, and the foodie takes flight.

my top 10, in no particular order:

NYT ricotta pasta with roasted broccoli and crispy chickpeas (super simple but a great yummy pasta to make real quick for friends. I roasted the broccoli instead of broiling and added lots of extra lemon zest, garlic, red pepper flakes, and a tray of oven-roasted chickpeas)

moroccan vegetable tagine (i blended a bunch of recipes but the one linked was my starting point. this is the one form i like butternut squash in lol. modifications: i went heavy on all the spices but especially the cinnamon and cardamom, added chopped dried apricots to the stew for extra sweetness, and threw in a bunch of extra veggies. yum)

indian-ish nachos with cheddar, black beans and chutney (do NOT skip the multiple chutneys and sauces. it will seem like too much work you will say can't i just make one and be done with it but those sauces are where the magic lies. the great tragedy of these nachos is that i wanted to eat them for DAYS but they do not reheat well. but godddd they were good)

ottolenghi's green pancakes with lime butter (these are SO easy. great for brunch but also make delicious additions to your lunch for a couple days after. also it's a perfect way to eat a pound of spinach and feel very virtuous about it when really you just ate delicious jalapeno-y scallion pancakes. the lime butter is great but it's a lot of work so i usually just top these with some sour cream mixed with a lil bit of lime zest & lime juice)

cauliflower shawarma with spicy tahini sauce (YUM! the tahini sauce as written was too bitter for me with the cholula mixed in. i think i'd try it with sriracha next time so it was a little sweeter. i also added chickpeas yum)

roasted cauliflower daal with chickpeas (my notes say this was "OUTTA THIS WORLD DELICIOUS" but also note that it will "really clean you out GI-wise" lol. lentils always have that effect on me though so ymmv. i added bell pepper, roasted the cauliflower first, cooked the lentils most of the way soft in the rice cooker instead of on the stove, and added two chopped serrano peppers with seeds to give it a lil extra kick. i would recommend halving the recipe if you are cooking for one as there were TONS of leftovers and my GI system could not handle being cleansed that many times lol)

pasta with corn, tomatoes, "onion-bacon," and basil (this method of preparing onions really should not taste like bacon and yet it sort of does????? this was a summer recipe i made multiple times for a range of audiences and it was a hit every time. originally from the weekday vegetarians)

creamy corn pasta (THIS HAS NO RIGHT BEING AS GOOD AS IT IS. IT'S SO SIMPLE AND YET IT'S THE BEST THING I'VE EVER TASTED I COULD EAT IT FOR DAYS. WE ATE IT ALL SUMMER)

ottolenghi's very full roasted veggie tart (it will take you hours to make and no time at all to consume but oh my god it's so good and SUCH a satisfying way to spend a long weekend afternoon. liz and i loved this so much we had to have a serious sitdown to discuss how we would divvy up the leftovers because we felt it could seriously damage our friendship if one of us ate all of it)

bombay burritos (the little sauces and things take a long time to make but you can prep a lot of the stuff a day or two in advance and gosh these are so tasty!! the curried mashed potatoes YUM)

honorable mentions:

ottolenghi's mango soba noodles (skip the eggplant i'd do tofu or something instead)

braised tofu with basil (i made this with a veggie-loaded stir fry and topped it with a fried egg)

this carrot cake (it took forever to make but it was the best carrot cake i've ever had and the only thing i'll ever make on my bday from here on out). she also has a pumpkin cake recipe that is so good and much simpler to make (no grating required)

momofuku's ginger scallion tofu with crispy coconut rice (the recipe is for a shrimp version but we made it with tofu and it was very yummy. i made this at a friend's house and it was so good i wanted to ask to take home some of the leftovers but decided that was too rude ahaha)

and then of course i gotta give a shoutout to my #1 comfort foods this year, SHAKSHUKA (my beloved) + a caprese sandwich with balsamic glaze served on really good bread.

[krisnosura]

This is a short fic on my OCs Gayatri Rabha x Nilmitra Goswami.

Riceball

The decades-old wooden door creaked, and Nil looked up to see who had entered into his room.

His eyes met Gayatri's, as she held a brass plate in her hands. Their gaze lingered for a few seconds, until Gayatri shot a feeble smile and neared him.

She hunched down and placed the plate on the floor, consequently sitting down in a criss-cross position, taking a few seconds to adjust her mekhela sador accordingly, right next to her best friend and, now, also her lover.

Nil's eyes were locked into her every movement, even after she sat comfortably on the finely-swept and dried mud-floor and began mixing the steaming rice with the tenga dali (sour lentil soup) from one of the little brass bowls placed on the plate itself.

"Damn. That's one fine ass meal today." He commented with a smirk.

"I know, right? And it's your lucky day because..." Gayatri shifted her face from looking at her hands mixing the food to meeting Nil's eyes. "You're having this fine ass meal today." And then she smiled.

That damn smile. It always made him fluster for reasons he's still trying to figure out. Perhaps it was how the muscles of her face stretched when she wore it, or perhaps it was the mysterious latent warmth of it. He was never sure. But he knew of the power it had on him.

Nil kept staring at her. And so did she. A few seconds passed this way, and she finally broke the eye contact as she raised her handful of mixed rice and lentil, and forwarded it towards Nil's mouth.

The latter looked at it, and then back at her, only his eyes moving. She smiled again, and raised her eyebrows that insinuated him to do the most obvious thing.

"Open your damn mouth, man." She chuckled, which consequently made him have the same reaction.

He did what she asked, and she inserted the rice-dal ball into his mouth. The entire time they kept their gaze locked at each other, none of them aware of it though. The entire world suddenly felt empty, and as if it was just them, all alone on this entire planet. Gayatri was all that was visible to him, at that point. The rest of his surroundings.... Blurred, entirely. It was just her face, her heterochromic siren eyes, that entrancing smile, and those subtle dimples that formed from it on her naturally blushed cheeks.

"There you go." The smile now changed into an ecstatic grin, and she finally broke the contact as she proceeded to mold another similar ball.

"Are you really feeding me right now?" Nil chuckled as he began chewing the food.

"What else does it look like I'm doing?"

Nil smiled as he kept looking at Gayatri.

"Also, you got a problem with that?"

He kept smiling, and studying her as she was focused on her second ball of rice and dal. She didn't get a reply for a few seconds.

"I love you."

And there she got it.

She smiled again. God, it was bewitching. Stop doing that, he thought. But even he knew he secretly wanted to get bewitched by it every second for the rest of his life.

"I love me too." She smirked as she met his eyes again.

"Self-love from Gayatri Rabha? That's rare."

"Yes." She sighed dramatically. "Like I said, it's your lucky day today." And saying so, she forwarded another handful towards his mouth.

He noshed it, and before Gayatri could retract her hand towards the plate he held it and planted a kiss on her rice and dal-coated fingers.

Her face went red but she managed to compose herself. She let out a cackle and so did her best friend.

"You're so cheesy sometimes." She shook her head as she said it, and placed her fingers back on the plate.

"God forbid a man from kissing his lover's fingers!" Nil uttered in a dramatic tone, as if he were in a play, and the cackles now turned into laughter, as both of them chortled while still trying to not make much noise.

This went on for a hot minute, until they both were able to contain themselves again.

"What were we laughing for again?" Nil almost chuckled as he asked.

"Do we ever have a reason to laugh?" Gayatri giggled, and Nil grinned.

"Fair point." He shrugged.

"But..." The Rabha girl's face gradually grew serious, while still wearing a faint smile on her lips, "I'm glad you're eating again." She fixed her eyes on Nil's as she uttered it.

Nil stared at her for like two seconds, and gradually smiled, followed by a nod as he shifted his face towards the ground.

"Yeah well... I'm trying." He pursed his lips.

Gayatri placed her left palm on his bony shoulder, now covered by the silvery white kurta he was wearing, her smile still intact, her eyes still undeterred. Nil turned back to her.

"Thank you.... For trying." Her voice shook a little as she said it.

The young Goswami returned a weak smile, as their gazes lingered onto each other again, their hands unconsciously trying to intertwine in the process.