#i live the texture of the lentils & rice

[empress-hancock]

I can never definitively decide what my favorite food is, nor can I rank my favorites in specific places in a top 10, but I know Koshari is one of them

[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:

[arabella-au]

A Vegetarian Journey: Exploring Plant-Based Middle Eastern Delights in Sydney

In a world where culinary exploration knows no bounds, embarking on a vegetarian journey through Middle Eastern cuisine in Sydney unveils a treasure trove of plant-based delights that cater to the discerning palates of vegetarians and vegans alike. With a harmonious blend of spices, fresh produce, and time-honored traditions, vegetarian Middle Eastern dishes paint a culinary canvas that is both vibrant and nourishing.

The Flavors of Tradition Reimagined

Diving into the world of vegetarian Middle Eastern cuisine is an adventure that awakens the senses and invigorates the soul. Traditional dishes passed down through generations are reimagined to embrace the power of plant-based ingredients without compromising on taste or authenticity. From hearty stews to savoury pastries, each creation tells a story of innovation while honouring time-honoured roots.

Wholesome Beginnings: Hummus and Beyond

All exploration of Middle Eastern cuisine is complete with indulging in the silky embrace of hummus. Made from humble chickpeas, tahini, and a dash of citrus, hummus symbolises the region's culinary prowess. Falafel, too, takes centre stage, boasting a crispy exterior that gives way to a tender interior packed with protein and flavour. These classics form the foundation of a vegetarian journey that is both satisfying and nutritious.

The Magic of Mezze

Enter the world of mezze, where small plates come together to create a symphony of flavours. Baba ganoush, a luscious spread crafted from roasted eggplants, and muhammara, a vibrant red dip featuring roasted red peppers and walnuts, tantalize the taste buds. The medley of textures and tastes allows for a diverse exploration of Middle Eastern flavours in a single sitting.

Plant-Powered Grains and Greens

In vegetarian Middle Eastern cuisine, grains and greens take centre stage, offering a wholesome and nourishing experience. Tabbouleh, a vibrant salad featuring parsley, mint, tomatoes, and bulgur, showcases the freshness of the region's produce. Mujadara, a hearty dish made from lentils, rice, and caramelized onions, exemplifies the marriage of simple ingredients and bold flavours.

Decadence in Desserts

A journey through Middle Eastern cuisine would only be complete with savouring the sweetness of its desserts. While traditional offerings like baklava continue to delight, a new wave of plant-based creations captivates the dessert scene. From dairy-free ice creams infused with fragrant rose water to nut-filled pastries that dance on the palate, these desserts are a testament to innovation and culinary artistry.

Embracing a Plant-Based Middle Eastern Lifestyle

Vegetarianism and Middle Eastern cuisine combine to create a lifestyle that celebrates personal well-being and cultural heritage. As the world shifts toward more conscious dining choices, Sydney's Middle Eastern restaurants welcome patrons to savour the richness of flavours, the diversity of textures, and the beauty of plant-powered creations.

A vegetarian journey through middle eastern restaurant i Sydney is an invitation to savour the essence of a rich culinary heritage while embracing the virtues of plant-based living. From the zesty notes of hummus to the fragrant spices that perfume the air, each bite carries the weight of tradition and innovation. Whether you're a dedicated vegetarian or simply curious to explore new horizons, the vegetarian Middle Eastern table has a place for you.

[postmodernmulticoloredcloak]

Well. I am no expert except I hate the texture of chickpeas and definitely can live without the texture of most of the others, and by live without I mean I avoid them.

Red beans have a texture I vastly prefer to other kinds of beans I've tried, if it can help

Also I find that the texture of beans is more of less enjoyable depending on where they are/how they contrast with other textures. Beans in minestrone? No thanks. Red bean curry? Yeah. (Basically how you'd make curry but with beans instead of chicken/meat.)

Hummus and farinata (flat "bread" but made with chickpea flour) are chickpeas without the texture! I love them!

Hulled red lentils made excellent soup, they cook quickly and lose their consistency entirely (tip: red lentils, bit of rice, broth, bit of olive oil, curry powder or other spices of your choice, put all in a pot, cook, enjoy)

Eggies? They have a bad reputation because of the high cholesterol but they're good for you if you don't guzzle them down like Gaston. Also your level of cholesterol is mostly due to your genetics anyway. Boiled or poached even better because no fry

Probably not what you're looking for but... chicken. That's the most environmentally friendly meat. It's fine to eat chicken. If everyone switched from beef to chicken the positive effect on the environment would be enormous, even if it doesn't entirely switch away from animal flesh.

Nuts!! Especially pinenuts, peanuts, almonds, walnuts. Peanut butter also counts ;)

Parmesan cheese (parmigiano reggiano or grana padano). Also good for calcium, important especially for female and transfeminine bodies

Seeds if you like them (hemp, chia, pumpkin...)

Vegetables rich in proteins, like spinach or Brussel sprouts

Well, tofu. Go to a well equipped Asian store for that, though, or it will probably suck. Your best choice is tofu that's been already seasoned. The Chinese have little bags of ready-to-eat pieces of tofu with various flavors!

Technically seitan, but the last time I bought some it was so bad I never got it again. I used to buy a certain brand but at some point I couldn't find it anywhere anymore. It was the only brand I liked :')

Never tried tempeh, so idk

Oats

Mushrooms

Spirulina

Whole wheat flour products (bread, pasta) instead of white flour products, they have a generally better nutritional value

Okay Vegans/Vegetarians,

People who understand plants hello! Here's the thing. I would like to eat much less meat (it is not time to try to convert me) but I hate:

-beans

-peas

-lentils

-chickpeas

It's a consistency thing, if there's a plant on here that I've missed but has a similar consistency? I hate it too. So...any other sources of protein popular in your diets?

[tastesoftamriel]

You know those days when your old injuries are acting up and you don't have the energy to cook, but you're still really hungry and need to eat so you just throw something together with minimal Actual Cooking involved, some people call it a Low Spoon Day, but like. What's some meals from around tamriel for days like that

Even as a chef (perhaps especially as a chef), I am generally quite lazy when preparing food for myself. That doesn't mean living off boiled lentils and bacon, thanks to my jaunts around Tamriel teaching me a few culinary tricks for when you just can't be bothered.

Altmer

Salad. Grab yourself a salad, and maybe a flatbread. This doesn't have to be drab at all, throw vegetables in with whatever you've got around to make a tasty salad! Think iceberg lettuce with lots shaved pecorino, yesterday's bread, baby plum tomatoes, thick balsamic vinegar and fresh basil. It's a good incentive to keep healthy ingredients around the house (and it's delightfully easy to grow your own basil at home too)!

Argonians

Always prepare your meals in advance, Argonians taught me, being the masters of "cook for a week in one sitting". Fried fish or chicken over coconut rice with steamed vegetables, cold noodles with saltrice shoyu and fishcake, and grilled seafood with pea stew are just some of the dishes you may encounter with Argonian meal-prep.

Bosmer

All you need is a fire and some water. I wrote some time ago about how the Bosmer make pemmican, a type of dried meat puck that can be chewed or boiled in water to make soup. If you're not Green Pact adherent, throw in some millet, noodles, and vegetables to add some flavour and texture.

Bretons

It's not a Breton kitchen unless there's a loaf of bread lying about. Assuming you have one, be sure to thoroughly raid your pantry for stuff to smear on it. Butter and jam, liver pate and cucumber slices, tomato and provolone...the possibilities are endless. If you've got the energy, you can even grill or toast it!

Dunmer

The problem with Dunmeri food is that it's all quite troublesome to make, and almost all dishes require hours of preparation. Unless, of course, you throw an ash yam on a coal grill (or straight onto the fire- those things could survive a volcano). Come back in 15 minutes, peel your ash yam, sprinkle with salt or sugar, and behold, a treat. Also works well for regular yams and sweet potatoes.

Imperials

Pre-made ravioli with fillings like beef ragu or spinach and ricotta can be found in many pantries across Cyrodiil. Just toss a handful in boiling water and leave for five minutes, before topping with a jar of store-bought tomato or cream sauce. You can even go so far as to season it, if you wish.

Khajiit

You could just chew on a stick of moon sugar cane or go to a street vendor in Elsweyr, but I would advise against doing that in the long run. If you're able to cook at home, there's nothing like miso soup. Miso comes in powders or as paste jars, and it's as simple as adding hot water and stirring. If you can, add some tofu, mushrooms and seaweed for a little bit of nutrition!

Nords

Whether it's crispbread or flatbread, a Nord is bound to have some lying around. These crispbreads (more akin to crackers) are perfect for spreading your favourite toppings on- whether it's salty caviar paste or goats cream cheese and snowberry jam. They also keep forever!

Orcs

Like the Argonians, the Orsimer are fans of having pre-cooked meals available and ready, kept in sealed trays and vessels in coldhouses or cellars. Beef and root vegetable stew, for example, is easy to reheat in a cauldron, even if it's a week old (the cold keeps the food fresh). Simply chill or freeze food in advance, and throw it in the fire when you're hungry!

Redguards

Cous-cous, a type of dish made from semolina, is easy to cook and takes no time at all. Simply throw in a cup of stock, boil until fluffy, and you're ready to go! Eat it plain with butter, or add spices and raw vegetables for a healthy warm salad.

[adhdanalogbrain]

Do you have any tips for healthy eating with adhd? I've seen suggestions in the past for microwave meals, but I'm weird with the textures of those and often times the thought of cooking, especially if its just for me, sounds like too much effort

OP, i have been sitting on this ask for weeks because i wanted to give you a really really good all-encompassing answer (with photos etc) that would solve all your food problems....

...but that obviously isn't happening any time soon. so instead I've reblogged several other fooding-while-ADHD posts (and will continue to do so when I find good ones!). And I'm going to give you the short, short version of the beautiful answer that lives only in my head:

FROZEN VEGETABLES

+

QUICK-COOK GRAINS

=

EASY HEALTHY FOODS

Ok so let me explain. Microwave meals are vile because: 1) lots of different textured food cooked for the same amount of time creates bad textures, 2) ridiculous amounts of sodium and preservatives taste gross and hurt your stomach, 3) heckin' expensive, and 4) full of germs, don't look this fact up, you really dont want to know, just trust me on this.

HOWEVER! You can make your own easy, balanced microwave meals for super cheap by combining absolutely normal frozen vegetables, quick-cooking grains, and your own seasonings.

As a quick reminder, a well-balanced meal is comprised of:

50% non-starchy vegetables (aka, 1/2 of your plate)

25% carbs / starches (1/4 of your plate)

25% protein (1/4 of your plate)

1 serving of dairy

1 serving of good fats

Here's each of those categories broken down further (bold items are readily and cheaply available frozen):

Non-Starchy Vegetables: Artichoke, asparagus, baby corn, bamboo shoots, green beans, wax beans, bean sprouts, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumber, eggplant, leafy greens, jicama, kohlrabi, leeks, lettuce, mushrooms, okra, onions, peppers, radishes, rutabaga, tomato, turnips, water chestnuts, zucchini, summer squash.

Starchy Vegetables: Corn, hominy, parsnips, green peas, plantain, potato, pumpkin, winter squash, sweet potato.

Grains: Bagel, bread, pita, tortilla, barley, bulgur, oatmeal, kasha, millet, quinoa, rice, pasta, couscous, green peas, beans, lentils, black-eyed peas.

Proteins: Meat, eggs, fish, beans, black-eyed peas, edamame, falafel, hummus, lentils, nut butter, tofu, cheese, cottage cheese.

Dairy: Milk, soymilk, yogurt

Good Fats: Avocado, peanut butter, nuts, canola oil, olive oil, olives, margarine, mayo, corn/cottonseed/flaxseed/safflower/soybean/sunflower oil, flax seeds, pumpkin seeds, sesame seeds.

FUN FACT ABOUT FATS: Many of the vitamins in vegetables are fat-soluble, which means your body can absorb them much better if they are eaten with fats. I hereby give you permission to add oil/butter/whatever to your meal, to eat your broccoli with ranch dressing, etc etc. (Also, eating good fats is good for your LDL cholesterol, and helps you feel full longer)

You'll notice that some items are on more than one list! That's because plant-based proteins also count as carbs/starches. Don't fret too much over this-- just know that if you've got beans in your microwave-safe bowl, you don't need to go hunting down a separate protein, you can just add more beans.

What to do with all the information i just dumped on you:

1. Grab a microwave-safe bowl and add 1/4 cup water

2. Add half a meal's worth of non-starchy veggies

3. Add your carb/starch (3/4 of your bowl is now full)

4. Add your protein (bowl is 100% filled)

5. Add oil of your choice

6. Add spices and seasonings -- spice mixes are your friend. ADD A DASH OF SALT. Salt helps dissolve flavors on your tongue, making your veggies extra delicious.

7. Cover and nuke until cooked.

VOILA!! A BALANCED MEAL IN 6 OR SO MINUTES!!

You're done at this point, but I'm going to add some extra info/ideas below:

Quick-cook grains such as oatmeal, couscous, quick rice, and quinoa can be added along with the frozen veggies and cooked until soft

Some veggies cook faster than others, so you may need to add the slower veggies first, nuke for 4 minutes alone, then add the rest of your meal and continue cooking

You can freeze your own veggies! 1) Wash, peel, and chop just about any cook-able vegetable, 2) place in microwave-safe bowl with 1/4 to 1/2 cup water and cover, 3) microwave until veggies are soft, but not full cooked, 4) drain, set aside to cool, 5) Place in plastic freezer bag and add to freezer. NOTE: Unlike storebought veggies (which are flash-frozen at -40° F), home-frozen vegetables are good for about a month, so write your own "best by:" date on the bag with a sharpie.

You can also do the above with any dried beans. Cook the beans per the instructions until almost fully cooked, then FULLY DRAIN and freeze. If you hate the texture of canned beans, this may be a good solution for you. Dried beans, when cooked, are much less mushy than canned beans.

ADD FROZEN VEGGIES TO LEFTOVERS TO STRETCH THEM OUT FURTHER. Especially leftovers with a sauce.

Add frozen veggies to canned soup to both stretch it out further and to make it 10x more delicious and satisfying.

Cook grains in bone broth for both protein and deliciousness

Frozen, pre-cooked meat and meat substitutes are also widely available and can be added to the mix.

You can pre-mix your meals (including the grains) and store them in individual plastic bags in the freezer at home or at work until you're hungry. DO NOT LET THEM THAW IN THE FRIDGE. Frozen foods do NOT go in the fridge, they go straight from freezer to microwave. The reason is germs.

Tofu and cheese cannot be frozen, sadly.

That's all i have at this time! Now I'm going to start eating my microwave bowl of leftover takeout + frozen peas.

[robert-the-greyhound]

Kennel Coat and Condition; Tips and Tricks to a Healthy Houndie!

After bringing Robert home, I noticed a very stark difference between the soft, sleek coats of the hounds I had met at the meet and greet and his dry, dull and tufty coat. His coat was rough, and felt almost gritty in texture. At first, I thought he might just be a little grimy from living in kennels for so long, and so, I booked him to a local dog groomer for a good scrub. He came out of the Dog Spa smelling a million times better, but still plagued by a course, patchy coat. Underneath that coat, his sky was dry and flaky, and patches of skin, particularly around his elbows and hips were so thick and calloused they were more reminiscent of sandpaper than skin! I know from experience now that he was suffering what is commonly referred to as "Kennel Coat".

Kennel Coat is a phenomenon seen in Greyhounds and is often contributed to a combination of substandard living conditions and poor diet. Due to their lean, low fat body type, Greyhounds tend to feel the cold more so than other dog breeds. This means that hounds living in kennels, often with little more than shredded paper for bedding, tend to develop thicker, coarser coats in an attempt to stay warm. Off the back of the lack of body fat, any boney points on the hounds can quickly become pressure points when the dogs lie down on un-padded surfaces. This leads to the formation of what is colloquially known as "kennel sores", patches of hard, calloused skin, often seen on the elbows, hips and legs of Greyhounds.

In conjunction with the harsh living conditions, the poor diets of most Racing and Coursing Hounds, often an unbalanced mix of cheap, subsidized kibble, bakery left-overs and knackery meat plays havoc on both dental hygiene and skin health. Unbalanced diets without the proper ratio of Omega 3 to Omega 6 lead to medical conditions, from minor dry, flakey skin to more aggressive inflammatory issues with joints and skeletal health.

In Roberts case, years of systemic neglect had led to the development of this thick, dull, dead kennel coat, as well thick calloused areas of skin on areas such as his elbows. On top of that, he also suffers from a genetic condition present in many Greyhounds known as "Balding Thigh Syndrome", which is just as it sounds, a condition in which the hair on the thighs thins and falls off, often never to return. Not much is known about BTS, many hounds suffer some degree of fur loss during their time in the Racing or Coursing industries, but upon entering rescue life, most grow it back. For Robert, he never recovered the hair on his thighs but with a combination of a good diet rich in skin and coat boosting nutrients, a proper coat maintenance routine, and time and care in a warm, loving home with a soft bed and cozy PJs to stave off the winter chill, the rest of his coat shed off and was replaced by a sleek, shiny, soft one in time.

Diet:

Poor Diet plays a huge role in most issues when it comes to our pets, but can also be the greatest medicine when harnessed properly. Avoid any of cheap "Greyhound Feeds". They are often nothing more than by-product and flavorings, boosted with synthetic nutrients to make minimum nutrient guidelines, and often produced by brands that sponsor or support the industry. A decent quality kibble, made with real meat and/or meat meal (not by-product or unspecified protein meal), a relatively low inflammatory carb content (rice and maize are incredibly inflammatory in nature, which can worsen conditions such as arthritis), and low legume content (legumes such as peas or lentils are known taurine-blockers, and can cause issues with Dilated Cardio-Myopathy later down the line) is ideal. There is no one food that suits every greyhound, as every dog is unique, so you may need to experiment with different brands to find one that works well for your dog. Contacting a Canine Nutritionist can often be helpful if really struggling with diet. For Robert, the best food for him turned out to be a homemade Raw, Fresh Food Diet, due to his issues with processed kibble, however we have had fosters than did well on brands such as Go Native, Acana and Real Wilderness, to name a few. Once you have your base food sorted, you can add whole food "toppers" tailored to your dogs needs. Toppers should be limited to no more than 10-15% of your dogs total bowl volume so as not to unbalance the base food! Beware of upsetting balance and throwing off calories when adding toppers.

Some of our favourite skin and coat boosting whole foods include:

Porridge Oats. An easy to find, high fiber source of Thiamine, a nutrient that plays a key role in healthy skin function. Simply mix with warm water and stir through food.

Small, Oily Fish. Rich in omegas, small oily fish such as sprats, sardines, mackerel or anchovies make a phenomenal addition to your dogs bowl a few times a week. Other fish such as cod, trout, flounder, herring or whiting are also safe to feed, but don't boast the same benefit as the smaller fry. Best to avoid fish like Salmon or Tuna, or limit the serving to once a week or two, due to the bio-magnification of mercury and nutrients like vitamin D in these proteins.

Egg. A whole egg two or three times a week, cracked raw over kibble provides an almost perfect balance of essential amino acids that help regulate the function of kin.

Flaxseed, a rich source of omega 3 and 6 fatty acids as well as Alpha-Linolenic Acid (ALA) which is known for its anti-inflammatory properties. Feed as either a ground seed or oil (beware the calories and concentration when feeding oils!)

Chia seeds. Simply mix with water and watch them become a sticky skin-boosting jelly! Rich in omega 3 fatty acids, adding chia jelly to your dogs diet gives an extra fiber boost as well as promoting skin and coat renewal.

Apple Cider Vinegar, a teaspoon poured over food can help calm skin irritation and help soothe itchy skin, giving skin a chance to heal from the lifetime of abuse.

Seaweed. Seaweed is rich in chlorophyll and iodine which promote skin and coat health. As iodine can be overfed, best to air on the side of caution to avoid any thyroid issues later down the line.

Evening Primrose oil. Whilst often thought of just as a hormonal balancing supplement, Evening Primrose Oil also does wonders for skin and coat health due to its essential fatty acid content.

Coat Maintenance:

Once you shift that kennel coat, there's little to no brushing really required to keep your hounds coat in good nick. And unless they roll in something particularly foul on their evening strolls, they likely wont need many bath time adventures! Should you need to wash your hound, remember to pick up not just a shampoo but a conditioner. Greyhounds have a relatively low concentration of oils in their coat, which on one hand means less 'doggy odor' but on the other means they can be prone to dandruff, so conditioning the coat after shampooing can help prevent any snowflakes in summertime!

We went through alot of trial and error with brushes and grooming supplies, but have had great success with the following:

Deshedding Brush. The number one tool in your arsenal against a kennel coat is a good de-shedding brush. The brand furminator is often the most easily accessible, but does carry a relatively hefty price point, however you can often find knock-offs or alternatives at a more reasonable cost in most pet shops. The way these brushes work is they catch and remove any dead or compacted hair in the coat. They can be quite heavy on the coat however, and overuse can break or damage the remaining hair so best to utilize in short bursts once or twice a week.

Rubber mitt. A firm rubber brush is your daily use tool against shedding and kennel coats. They help gather up any loose hairs, gently removing them without the pulling action of the stronger deshedding blades. They also massage the skin, helping promote blood flow and distribution of natural oils in the coat. There are many, many different styles of rubber mitt. I've picked up a few different types, but personally found THIS one to be my favourite due to the serrated edge and honeycomb combo design that gathers and removes hair easily whilst the more clustered side smooths the coat.

Bristle Brush. In terms of shedding, a bristle brush doesn't do much to help remove the hair, however, it does help to distribute oils, smooth the coat, and remove any static. There's aren't a necessary purchase by far, but I like to have one on hand to help 'dust down' any stray, uncollected hairs after using other brushes to remove coat.

Finishing mitt. Like the bristle brush, this tool doesn't really do much for shedding, but does help add shine and condition to the new, healthy coat that grows in to replace the dead kennel coat. Essentially, think of it as polishing your pet!

For calloused areas of skin, moisturizer is key. Id personally skip the coconut oil in favor of a more targeted product such as honeycure or oatmeal balm. Coconut oil is often touted as a cure all, but the high calories and fats can reek havoc on the pancreas if consumed in large quantities and the smothering effect can trap bacteria on the skin, creating an ideal breeding ground.

Should your hound be one of the unlucky few, like Robert, to suffer from Balding Thigh for life, you will likely also need to invest in some doggy sunscreen (though some brands of children's sunscreen are dog safe!). Sunscreen for dogs might sound like a skit, but with no hair over that dark thigh meat, those sighthounds can sizzle! Those with thinning coats can also burn along the nose, ears and belly too, so slather up, especially if you have a sun bather!

With time, good food, good care and a warm, soft space to sleep, you'll find that dull dry coat just falls away. It can come out in clumps or patches, or seem to all fall off in one leaving a rather scraggly hound in its place but love heals all wounds and with the right care, you'll have a sleek, shiny sighthound in no time! Best of Luck!

[katologs]

V E G A N

On May 12th, after being vegetarian-ish for about 8 months, watching numerous documentaries and reading books on the matter, I decided I wanted to go vegan. 

Over the past 3 months I’ve learnt that the subject of food is incredibly complex and somewhat taboo.

Transitioning to veganism was like coming home after a long day at work. Don't get me wrong, the transition was not plain sailing and i’m sure there are some obstacles I've yet to encounter, but I definitely feel more grounded not only in my body but also in my values. 

I’ve always tried to be “healthy” and always considered I was, even though I spent most of my teenage years overweight. I might go into that one day but I’m still unpacking that time of my life and its repercussions now on my adult life. Anyway, I grew up loving vegetables thanks to my health conscious mum. Because of the aforementioned weight situation, I yo-yo, low-carb, dieted between the ages of 18 to 30 which was when I found the Ketogenic diet. 

I dropped 23kg and promised myself that when I got to my goal weight I would then look at vegetarianism because logically, meatless diets seemed to make more sense.  BUT I held the view that they were not conducive to weight loss because...carbs. In 2018 my body decided it just didn't want meat anymore. It was a very curious and slow process. I craved vegetables more and didn't enjoy the taste or texture of meat as much. I still clung to fish and cheese but, my mind then caught up when I dug a little deeper into the meat agriculture, dairy and fishing industry.

The thing is, knowledge is key. There are so many mixed messages when it comes to food, often fueled with hyperbole and fear mongering. But at the end of the day, I believe It's all about being and staying informed to make your own choices. 

I'm not sharing this to cajole anyone into veganism. I'm suggesting we all try and get active so that our decisions about what we eat are rooted from a place critical thought and reason based on facts and information from multiple (and reputable) sources.

Anyway, here are a couple of things that I found interesting while transitioning from an omnivore to a herbivore.

Veganism isn't as scary as I thought and I guess it helps that I love veggies and I love to cook. My fear came from a potential change of mindset and admitting that this lifestyle was more aligned with my personal values. Once I overcame that fear, the rest was easy. Only small snag was others reactions to this decision. Again, I discovered food choices are super taboo and political but i’m learning to be more patient and understanding when i’m questioned or faced with defensive behaviour. Oh, and being vegan in Japan is in itself an obstacle but ill talk about that in my next post.

It is said that vegan diets are restrictive and deficient personally I haven't enjoyed eating this much in FOREVER. Not only do I get to eat a larger volume of veggies, which are my favourite, but I get to introduce things that were touted as bad in all the previous “diets” I've been on such as, rice, legumes and lentils, fruits, soy based products, bread etc. Most vitamins or nutrients we get from meat is a by product from what the animals eat so...basically eating veggies, nuts, seeds etc is cutting out the middleman. 

Veganism goes deeper than just not eating animal products. Not only is a more plant based diet connected to disease reversing magic but the LIVES of so many beings would be saved, including our own. The planet would suffer less, which in turn would have less impact on developing countries and their environments as well as exploitation of those are directly affected by the animal product industry’s practices. 

Like all new changes it will take time for the body to get used to the changes. I was really nervous about gaining weight (this did happen at first) and I was pretty susceptible to fatigue and any viruses that were going around. But this was just because it was a completely new way of eating; I didn’t realise I had to eat MORE as I was getting less calories. After three months of trial and error coupled with a bunch of research I now have a better understanding of what my body needs. This is also reflected my relationship with food which again, is another story. 

Have you ever considered becoming vegan? If you’re you vegan in Japan, what  has your experience been like?

Next up: ”Beegan in Japan?” Resources I’ve come across so far for those in Japan.

[scripttorture]

I have a character who is taking care of someone who was tortured. In this story they aren't really aware of exactly what happened, but they're seeing hints of it - the person flinching away from them in fright if they move too quick/get too close, getting incredibly emotional/upset even when reassured that they're all right, loss of appetite, nausea, terrified of being left alone, etc. Besides medication, what are some things the person can do to help without knowing specifics of what happened?

Tobe honest I’m not sure that knowing the specifics is as helpful aswe tend to assume it is. It probably helps a caregiver to processwhat they’re seeing, it might give an illusion of control but thecommon psychological symptoms are generally the same regardless ofwhat torture technique was used and the treatment is also pretty muchthe same.

Unlessthere are physical injuries or conditions that need to bespecifically addressed I don’t think a detailed account of whathappened is necessary to help. In the same way that you don’t needto know what someone was stabbed with in order to hold a towel overthe wound.

Psychologicalsymptoms themselves can’t prove torture or even trauma. You’reright that the helping character might get an idea of what happenedfrom the survivor’s symptoms and how they respond. But- some of thethings you’ve listed are things Idoand I’ve never been tortured or traumatised.

Iguess I feel like it’s important to stress that because we canprove pretty conclusively that someone is mentally ill and hassymptoms consistent with trauma. But that isn’t proof of trauma.

Asfor what someone can do to help- There are a lot of everyday thingspeople can do to support someone. All of what follows comes with thecaveat that I am not a mental health professional, this is intendedfor fiction and this is not intended to help you depict a mentalhealth professional.

Ithink the most important thing is probably listening to what thetraumatised character says and not dismissing it. If they’vedeveloped an irrational fear of the kettle then telling them it’sirrational isn’t going to help but finding an alternate way ofgetting hot water or making their tea for them might.

Talkingand communication is important but it’s often really difficult. Iuh- obviously don’t know if you’ve got any experience talking tosomeone who is severely depressive and/or suicidal but it can feel abit circular. It can be difficult to get them engaged in theconversation. Often everything on their side comes back to how awfulthey’re feeling.

Thiscan create a real feeling of helplessness in care givers/friends.They feel like they ‘should’ be able to get rid of this mood. Tocheer them up or ‘snap them out of it’. And usually it doesn’twork like that.

Thingslike anxiety of hypervigilance can similarly impact on relationships.Friends might find it difficult that the survivor character isflinching from them ordoesn’t want to be touched by them.Because they’re a friend not a threat, and doesn’t the survivorknow that? Unfortunately it’s pretty common for someone tologically know that and have a response due to their mental illnessanyway. No amount of logic or talking will make this response vanishquickly.

It’simportant for the character to be patient and not get frustrated oroverwhelmed by the fact they can’t magically get through to thevictim.

It’salso important that the care givers knows to take some time tothemselves. Otherwise they’re likely to get overwhelmed, burn outor start to resent the victim for their ‘inability’ to just getbetter.

Everydaypractical things like doing the laundry or cooking dinner are alsoincredibly important. It’s pretty common for trauma survivors tofeel unable to cope with a lot of small everyday tasks. That’s partand parcel of a lot of the mental illnesses torture causes.

Makingsure someone has had a hot meal when the prospect of cooking seemsdaunting is a huge help.

It’simportant that the supporting character doesn’t try to force orpressure the survivor into telling them what happened. Doing so canmake them relive the experience, trigger their mental health problemsand damage their relationship with the supporting character.

There’salso a host of small things a character can do to help with specificproblems the survivor is experiencing.

I’mcribbing this example from Scripttraumasurvivor-

Saythe survivor struggles to get out of bed at all (common withdepressive symptoms). The supporting character might come in at areasonable time in the morning and open the curtains, lay out someclothes and cleaning paraphernalia. They might ask the character toplease get up before leaving them to space and time to do so.

If/whenthe character gets up they might then encourage them to move out ofthe bedroom and perhaps even outside. They might also talk to thesurvivor in ways that are...trying to focus on the fact they’re notalone.

Noticeall the small actions in that passage that encourage the character toget up and make things easier or less overwhelming. The clothes arealready laid out. The room is lighter (but not artificially so),encouraging them to wake up. They’re given the time and space toact on their own, which would hopefully reduce the sense of shamethey probably feel for not being able to do these things as easilyany more.

It’sabout carrying on with those sorts of small acts for...everything.Understanding that some days they won’tbe able to get out of bed and responding to that with care andcompassion. ‘OK you can’t get up, how about sitting up? Can youdo that? Can I get you some pillows? Do you want me to bring youbreakfast?’

Forloss of appetite and nausea specifically- well I’ve suffered fromboth for prolonged periods and the two main things I can remember are1) always keep a bucket to hand and 2) finding out what’s easy toeat by trial and error.

Differentpeople (and characters) will find different things easy to eat. Soupmight be good for some people. Certain textures or flavours might bea bad idea. Things that are difficult to chew are probably out.I….basically lived off rice and lentils for a couple of months.Sometimes with onions. I think that worked for me personally becauseit was food I’d grown up on, as well as being easy to chew andswallow and without strong flavours.

Smallerportions may also help. I knew I felt incredibly guilty for beingunable to finish a plate of food, even if I knew finishing it wouldresult in being sick. Giving the survivor (or encouraging them tomake) lots of smaller portions is potentially an answer to that.

Progresshappens but it is slow and for both the survivor and the supportingcharacter it’s going to be partly about remembering overallprogress instead of focusing on bad days. There will be bad days andthere will be set backs. There’ll be times the coping skillsthey’re used to don’t work so well.

It’slittle things and little steps. For the supporting character it canbe incredibly intense and stressful experience, it canmean...essentially becoming a carer for a while. It’s difficultwork, necessary but difficult.

Ithink you’ll also find Scripttraumasurvivor’s recovery taghelpful. There’s a lot more advice there about hands on actionsyour character could take, ways of approaching conversations and whatthe experience of recovery feels like from both sides.

Ihope that helps. :)

Disclaimer

[crazyexomnivore-blog]

Flours For All Occasions

I need to start out by saying I am not a nutritionist, I’m just a bitch with WiFi who studied some #scienceshit and knows an unhealthy amount about food because of all the awful diets I’ve put my body through and all of the allergies I have. Fortunately for you that means I have a decent amount of food knowledge and I’m going to put some of it right here. So let’s talk about FLOURS. (disclaimer: this article is named for my favorite bar which is presumably named after every flower shop ever, I know it’s not original).

Rice Flour

Properties: Rice flour is my all time favorite wheat-free flour. It is easy to digest, flavor-neutral, and produces the best cakey texture in baked goods (especially when mixed with coconut flour!). Although brown rice flour is more nutritious, I’ve found that white rice flour produces better desserts, so if you’re making an occasional treat it’s definitely the way to go. I don’t want to tell you how to live your life but if you’re baking with anything else you’re wrong and I hate you. Also rice pasta is the best pasta and lentil pasta is stupid.

When to use: Cakes, muffins, brownies, cookies

Rating: 11/10

Tapioca Flour

Properties: HELLA starchy. Like the starchiest besides cassava flour (which I’m only not writing about because I pretty much never use it, write what you know, ya know?). It’s basically pure starch so it’s great as a thickener or a binder, you’ll see me use it a lot in baking rather than eggs (we’ll talk about how dumb most egg substitutes are in a future post). Just like never use this as a base in baking, it will not be good no matter what you do.

When to use: Gravys, pot pies, sauces

Rating: 9/10

Coconut Flour

Properties: Coconut flour is relatively low on the glycemic index and keto compliant if used in reasonable serving sizes, so overall it is compatible with *most* dietary restrictions. The high fiber content is convenient if you're counting net carbs or if you generally just care about your digestive system. Although it gives a good fluffy texture to baked goods that most non-wheat flours lack, whatever you make will have a slight coconutty flavor, so just be ready for that. I usually use it half and half with rice flour.

When to use: Pancakes, cakes, muffins

Rating: 8/10

Almond Flour

Properties: I mainly only added this to the list to talk mad shit. Yes it’s nutritious and good and bakes well and WHATEVER but STOP BUYING SO MANY ALMOND PRODUCTS. Almonds are a high irrigation crop and are DESTROYING CALIFORNIA. I’ll probably write more about this in my ethical shopping blog post but like trust me it’s not worth it. Rice flour is better anyway.

When to use: Never, unless you HATE THE ENVIRONMENT

Rating: 0/10

Oat Flour

Properties: Be careful because not all oat flour is gluten-free, check the packaging! Or even better, make your own by blending natural oats in a high power blender. Although high in fiber oat flours is not the greatest if you’re trying to do keto, and I’ve never gotten it to be “fluffy” in baking, but it is hearty and has a pretty neutral flavor.

When to use: Cookies, breakfast bars, hearty breads

Rating: 6/10

Buckwheat Flour

Properties: So buckwheat is a seed (I just googled that so don’t feel dumb if you also thought it was wheat). It has a pretty high mineral content and is good for digestion and blah blah blah…. But I rarely use it. If you’re going for healthy it’s a great alternative, but it usually tastes healthy, so you know, balance.

When to use: When you hate yourself

Rating: 6/10

Obviously there are more flours you could use (chickpea, amaranth, etc.) but I haven’t really experimented with them, but if you want me to I will. I have a lot of shitty stupid allergies and I’m assuming that a lot of you do too, so tell me what they are, I am here to accommodate you. Allergies suck but our food doesn’t have to.

[theindiansun]

Indian food – SpiceOut | Indian restaurants in Australia

The Indian Sun - The Best Indian Food In Indian Restaurants In Australia, Melbourne, Sydney

The Indian Sun provides comprehensive coverage of Indian cuisine and restaurants in Australia, including Melbourne and Sydney. The Indian Sun invites you to sample delectable Indian cuisine at Australia's greatest Indian restaurants in Melbourne and Sydney. The best Indian food is served in Indian restaurants in Australia, particularly in Melbourne and Sydney.

Anjum Anand, award-winning food writer and chef, offers Diwali advice.

Diwali is the time of year when award-winning cuisine writer and chef Anjum Anand celebrates, cooks a feast, and shares it with her family and friends. Anand grew up in London and has worked at a variety of unique restaurants around the world, including Café Spice in New York, the Mondrian Hotel in Los Angeles, and the Park Royal Hotel's Indian restaurant in New Delhi, enjoys excellent and fashionable food that is easy to prepare at home. In an exclusive interview with The Indian Sun, Anand said that this year's celebrations will be low-key due of COVID-19. However, she believes that this should not discourage anyone from continuing the festive tradition of cooking and eating with loved ones at home. Anand discusses Diwali in this video, as well as some dishes and ideas for a great Diwali feast.

What does the festival of Diwali mean to you?

Diwali is the Hindu New Year, and after the year we've all had, I believe we should all take advantage of this opportunity to wish for a brighter year ahead. We spring clean our homes in the weeks leading up to Diwali and adorn them with flowers, coloured powders, and candles to welcome Laxmi, the goddess of wealth and success, into our homes and lives. We prepare a feast for friends and family every year. We may not be able to invite them over this year, but we will celebrate, cook, and share, especially with those who do not have family. It's a happy occasion as well as a chance to reflect and plan for the coming year.

What are your plans for the vacation and what will be on the menu?

Because we live in the United Kingdom, we are unable to see friends and family outside the house this year. As a result, this Diwali will be considerably more low-key for us. We can celebrate this year by eating delicious cuisine and spending quality time with immediate relatives (within the household), as well as focusing on bringing in prosperity and happiness for the coming year (which is especially important this year).

Giving something sweet to your friends and family is considered good luck during all Indian festivals, so my family and I always buy a lot of Indian mithai (small self-contained desserts) and Indian sweets the day before Diwali, or in the morning, in the hopes of being able to drop some on the doorsteps of some of our close friends and family.

This year, what Diwali food recipes do you recommend?

Our Diwali table is always vegetarian, and we make every effort to make it unique by using a variety of flavours, textures, and colours. There is always a large bowl of lentils, which provide the meal's protein, as well as a range of vegetables prepared in various ways—some stir-fried with spices, others cooked in sauces—as well as greens, crunchy bits, and meatier bits, such as mushrooms. Indians are always proud of their vegetarian meals, and you won't miss the meat.

Here are a few of my suggestions:

•             Potato cakes with chickpea chaat from TST.

•             Classic Rice Kheer

•             Crispy Lentil Fritters

•             Egg and Chickpea Biryani

What are some simple cooking tips for those who aren't experts?

Make assured you have a fantastic recipe to follow.

Before you begin cooking, make sure you have all of your items ready, diced, and weighed.

Try to prepare foods ahead of time as much as possible—a biryani, for example, benefits from time, so it may be something you make in the days leading up to Diwali;

Invite others to help—I always include my family in the preparation of our Diwali dinner. Also, enquire about your friends' and family's tested recipes.

Also, if you can, consider shortcuts, such as using The Spice Tailor products—biryanis take a long time to prepare, but with ours, you can have something on the table in a matter of minutes.

Also, please see my menu for this year below.

[b-blushes]

(just got this ask but didn’t want to answer publicly in case!)

“What are your 'same foods?' What do you eat everyday? Xx”

this is kind of tricky one for me because food is really not my favourite (big chore + generally don’t enjoy, even though there are foods that i like, if that makes sense? it’s just not my best relationship ¯\_(ツ)_/¯ ) 

a quick sidetone as well! i also have to be quite careful about not being obsessive with food - i had a big problem with restricted eating a few years ago, so have to stay away from anything that means you have to put a lot of thought into what’s in food, like being vegetarian and vegan. That’s not really something i’d like to go into in more detail right now (: 

also, a difficulty i have is that if i don’t like something, it makes me physically ill (yikes for sensory issues ruining my life), and one day the same-food that i’ve been eating for months will suddenly become a bad food and i literally cannot eat it anymore...

but!!

my current same foods are

~ crumpets (two, one with butter and marmite, one with butter and blackberry jelly - i have them for breakfast every morning)

~ the nature valley dark chocolate and oat cereal bars which i have every day in my break at work (although these are on the way out which is KILLING ME because what snacks are 1) filling, 2) palatable, 3) quick to eat in my 10 minute break, 4) require little to no preparation and 5) not madly expensive?????

~ malt loaf (but this is also on the way out D: Snacks are the bane of my life because if I don’t eat then i get shaky and can’t work because my hands don’t work, but i don’t have enough time to have an actual meal...)

~ does hot chocolate count? I love it all year round ✨ (made with milk instead of water because of the texture, and either the green&blacks one, or cadburys with a bit of bournville cocoa mixed in so it’s not so sweet)

i’m struggling to think of anything else, i’m in one of my not-too-good food times right now...

A really handy thing i’ve found though is batch cooking!! Every couple of weeks, I try to make a couple of huge pots (like, 12 servings worth) of something that can be defrosted and cooked easily + preferably eaten by itself or with rice or pasta, and then freeze them in individual portions. That means i have go-to healthy low-spoon meals which can be defrosted and reheated in the same amount of time it takes to cook pasta or rice (15 minutes -ish) or less - the less effort eating takes, the less i resent it.

so for lunches at the moment (because i’m at home for lunch) i normally switch between

~ homemade sweet potato and lentil soup (most days right now!)

~ homemade vegetarian chilli with rice (most of the rest of the days, if that makes sense)

~ pasta (occasionally because i’ve eaten so much of it that it’s a lot now :/)

~ noodles with homemade sweet & sour sauce (again, only every so often because i same-fooded it to death :/)

as well as being kind of fussy (+ having maybe not the best attitude towards food), i’m also just generally kind of not well (and always fighting doctors to get it sorted) so most of the time i have to compromise between foods that would be more nutritious/better for me but make my constant nausea even worse (like porridge for breakfast), or things that are not so good for me but won't make me feel worse (like crumpets)

(if i’m really struggling though, i think it’s better to eat something than nothing, so desperate go-tos are a pouch of microwave rice (with beans in if possible so there’s a vague suggestion of protein??) or cereal (something like weetabix or honey nut shredded wheat so slightly less sugary...)

Dinners are a good time though because i live with my family so my mum usually cooks a family meal and we all eat together, and i take a turn to cook for everyone a couple of times a week. We almost always cook homemade things with a meat, a carbohydrate, and a vegetable (at least one for everyone else, and carrots for me because the texture of most vegetables is a huge no-go for me), so i can normally count on having something good at least once a day!

(if i’m cooking for my family too, i cook different + ‘better’ meals because it has to keep everyone happy, but i find cooking meals with lots of components pretty stressful and not fun so if i’m just cooking for me, all-in-one is better!)

My worst is snacks D: if anyone has any suggestions that you’d like to throw my way, please do! I probably won’t do a proper reply to it because as i’ve explained, there are lots of things i can’t eat so don’t want to seem like i’m rejecting suggestions i’ve asked for! (:

[necessaryveganism]

What are vegan products anyway? I’ve been vegan for almost two years now and I’ve bought vegan sausages maybe twice. I rarely buy plant-based milk cause it costs ~5$ where I currently live. If you want to be vegan and you care about animals, you’ll avoid animal products at all cost, no excuses, it’s that simple.

I applaud you for your dedication if plant-based milks are so expensive! A trick that I learned for super cheap plant milk is homemade oat milk- here’s a tutorial! If you buy your oats in bulk (the only other thing you really need is water, maybe some sugar and vanilla), you can have plant milk for only pennies a serving! 

There’s no rulebook that says you must buy pricey meat replacements to live as a vegan- in fact, lots of vegans don’t! It’s totally normal to live on lentils, beans, rice, pasta, and potatoes! I find that the life of food comes from spices, not expensive textured soy in a box

(That being said, you give me chick’n nuggets, I will eat the whole tray in an instant)

Being vegan isn’t about how fancy you get with your Buddha bowls- I know many vegans who grab frozen veg and tater tots for a few pennies, and call that a meal. Many vegan shopping carts are bags of dried beans and lentils. I’d say that plant milk is the most “expensive” (still comparable with milk) plant-based product that vegans buy regularly. 

-Admin Samantha

[mixingbowlnyc]

an interview with a young, talented, and innovative chef; Edouard Massih.

Edouard Massih is a private chef and a caterer based in Greenpoint, Brooklyn. His catering company delivers a modern twist Middle Eastern-influenced meals that are beautifully presented and showcase the array of colors, flavors, textures, and aromas.

Inspired by his grandmother’s cooking, chef Edy’s dream is to share Lebanese cuisine to America with its freshness, vibrant flavor, and authenticity. He graduated from the Culinary Institute of America, worked in several well-known catering companies and high-end restaurants in New York City before deciding to open his business flag in 2017.

It was an incredible afternoon in chef Edy’s kitchen, as I learned to make three different kinds of vegan dip. His red lentils dip, curry cauliflower dip, and broccoli dip were served on his innovative “brown paper board” as a colorful and delicious feast that we savored together.

How was your childhood meals in Lebanon? 

I grew up eating my grandmother’s cooking. She was the core of the kitchen in our family. She prepared food for us every day. On the weekend after church, and especially during summer in the beach house, we’d had a big lunch. We ate lots of grilled fish, kebab skewers, babaganoush (mashed cooked eggplant mixed with tahini, olive oil, lemon juice, cumin, and salt), different kinds of dips, kibbeh, lots of bread, pickled goods, and middle eastern desserts. All of these were made from scratch!

My grandmother lived her life just to feed us, her full-time job was to cook for her family. That’s very interesting because this is now what I do for people.

  Where do you get your ingredients? 

I get my ingredients from a variety of different places. I buy vegetables in Greenpoint and the green market in Union Square, and my produce locally here in Brooklyn. My seafood is sourced from Out of the blue in the Hamptons, and my Lebanese goods are from Sahadi’s. The spices I use are from Kalustyan’s, and I get my breads from a local Polish bakery.

  Who is your biggest inspiration? 

My biggest inspiration has to be my grandmother.

Just watching her cooking all her life and how she devoted her time to cook was very inspiring to me. It was cool to watch her and her girlfriends get together once a month and made a bunch of stuff like grape leaves, and sambusak (which is a turnover pastries, similar to hand pies stuffed with a variety of fillings like ground lamb or beef or chickpeas and spinach)

She also taught me to work smart. She was always thinking about the next meal and prepared food ahead of time, she froze them to be enjoyed later with her friends and family. She cooked with love, joy, and passion. That’s what I admire about her.

Now in my catering business, my sous chef and I pick a day to make a bunch of stuff like meatballs, falafels, chicken stocks, sliders, and freeze them to be used when we need it.

Could you share tips on how to cook smart for a busy lifestyle? 

You can start by making a big batch of meals in a single day. For instance you can prepare a few different vegetables, cook two kinds of protein, a few different types of sauces or dips, then you can mix match them throughout the week. 

One of my favorite thing to teach people is to cook rotisserie chicken. By roasting a whole chicken, it requires less prep time and lets your oven do all the work. Rotisserie chicken is great served with noodles, cauliflower rice, or sauteed vegetables. 

For leftovers, try adding mix vegetables to make a stir fry, or add it to pasta, or make a cauliflower dip with shredded chicken on top. You can also make sandwiches, soups, or fried rice with it. You can also save the bones and use them to make a chicken stock. 

You can even (this may sound crazy, but I do it all the time!) freeze the rotisserie chicken, and thaw it for… let’s say Taco night!

To learn more about chef Edouard Massih go to: edouardmassih.com

Red Lentil Tomato Dip

Protein packed dip perfect for brunch, party, or side dish

1 cup red lentil, cooked

3 cup cool water to cook the lentil

½ cup red tomato paste

2 cloves garlic

1 tbsp tahini

2 medium lemon

1 tbsp salt

How to cook the red lentils

heat 1 tablespoon of oil and add lentils.

toast the lentils for one minute, then add 3 cups of cool water. (do not put salt)

cook the lentils for 10-15 minutes or until tender.

drain the lentils and set aside.

To make the dip

put all ingredients in a food processor, including the lentils.

blend until mixed well.

Curry Cauliflower Dip

creamy vegan roasted cauliflower dip

1 whole cauliflower, roasted

1.5 medium limes

1.5 tbsp curry powder

2 tbsp ground ginger

½ cup coconut milk

2 cloves garlic

1 tbsp olive oil

To roast cauliflower

pre-heat oven 350 degree F

cut the cauliflower, and mix it with 1 tablespoon olive oil, 1 tablespoon curry powder.

roast the cauliflower in the oven for about 20 minutes.

the cauliflower is dfone when they are tender.

To make curry dip

mix all ingredients in a food processor and mix it well.

Broccoli Tahini Dip

Spicy roasted broccoli dip

3 florets broccoli, roasted

½ cup tahini, (use Seed + Mill)

½ teaspoon aleppo pepper (middle eastern dried pepper)

3 medium lime juice

2 cloves garlic

½ tbsp scallion

½ teaspoon cilantro

Pre-heat the oven for 350 degree F

Cut broccoli, and mix it with 1 tablespoon oil and salt

Roast the broccoli for about 20 minutes

In a food processor, mix all ingredients together

Mix it well

  Vegan Dip three different ways an interview with a young, talented, and innovative chef; Edouard Massih. Edouard Massih is a private chef and a caterer based in Greenpoint, Brooklyn.

[kentonramsey]

Now Is a Really Good Time to Have Breakfast for Dinner

The other day, Austin and I had a 10-minute conversation about Life. I don’t mean we talked about our thoughts and feelings, or the state of the world, or our experience orbiting around each other in close quarters like planetary moons for the past two weeks. I mean we talked about Life! The cereal. The subtly sweet squares, golden brown and reminiscent of a woven basket. The breakfast staple of our ’90s-era youths.

This particular conversation sparked when I purchased a box of it, on a whim, in the midst of buying pantry staples when the quarantine first began. It sat there for a little over a week, surrounded by more nutrient-dense options–canned lentil soup, chickpea pasta, raw cashews, kale chips. I prioritized consuming the latter, dutifully sandpapering the texture of my days to make them resemble something like a normal, healthy routine. I spent hours plotting how to make everything look and feel the same and hours wondering why my anxiety almost seemed to worsen with each measure of supposed self-care:

Wake up as soon as my alarm goes off–no snoozing!

Get dressed in a presentable ensemble!

Work!

Exercise!

Bathe!

Eat a well-rounded dinner with protein, vegetables, fats, and carbohydrates!

Read!

Go to bed!

Then one night, after a particularly manic day of regimented activity, I was standing in front of my kitchen cupboards, contemplating the responsibilities of an impending mealtime. I attempted to hype myself up about the prospect of drizzling raw chicken breasts with herbs and olive oil and baking them in the oven at 400 degrees for 10 minutes, and then sautéing some spinach in a skillet because I had a carton in the refrigerator that was about to go bad, and heating up leftover white rice in a pot… when the box of Life caught my eye. I took it down from the shelf, opened it up, and poured some into a bowl. I topped it to the brim with oat milk, carried it to the table, and started eating.  It tasted like 1998. It tasted like my mom braiding my hair before school. It tasted way better than chicken.

I was still hungry after finishing the bowl, so I fried an egg sunny-side-up and ate that on top of a heel of toast. When I was done with that, I pressed my fingers into the plate to pick up the crumbs and licked them off. I sat back in my chair and thought about a quote I’d once loved but hadn’t thought about in years, from the first season of Modern Family, spoken with comedic seriousness by the uptight Uncle Mitchell: “I am loose. I’m fun. Remember breakfast for dinner last week? My idea.”

Hehe.

I’ll be the first to admit that pouring cereal into a bowl instead of roasting some chicken breasts hardly constitutes “living on the edge,” but the tiny thrill I got out of it was enough to make me pay attention. Over the next few days, it dawned on me that–despite all the advice I’ve heard about the importance of adhering to the habits that buffered my pre-quarantine life–a “normal” routine does not necessarily lend itself to a completely abnormal situation. In fact, for me at least, it was a bit like trying to fit a square peg into a round hole: frustrating at best, damaging at worst.

I still see the value in routine, I’m just open to rethinking what the concept of routine looks like right now. Maybe it looks like chicken, maybe it looks like cereal. Maybe it looks like watching TV on weeknights. Maybe it looks like trying to start the first chapter of the book I’ve always wanted to write. Maybe it looks like lying on the floor in my living room and closing my eyes for a few minutes every day. I’m still figuring it out, holding gently to the things I thought I knew, understanding now that the answers were always meant to evolve.

Photos by Louisiana Mei Gelpi.

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[greaseonmymouth]

Thank you for answering my question! I've never heard of horse being used as a meat animal before (I'm from the U.S. and the concept of eating a horse is like... a last resort type of thing and not something that's done now), and cows just being kept for dairy. I'm gonna have to learn more about your food system, it sounds very interesting.

No problem, I'm happy to talk. :)Here in Denmark, where I live now, eating horses is pretty taboo so it's next to impossible to get hold of horse meat at all. (That horse meat scandal the UK had a few years ago? Yeah, we had that too.) mutton is expensive because Danes apparently hate nice food, and fish is expensive because...Danes don't like fish unless it's pickled herring, ugh. (I can't stand herring.) so what I eat meat-wise here is actually 90% chicken, 5% processed pork (chorizo, bacon, etc) and 5% beef on sale. When not eating meat, I get my protein from eggs, dairy, and beans/lentils w/rice. I could get pork, it's cheap, and Denmark is Pork Country, but I don't like pork, so.Icelanders eat a LOT of dairy. You *can* get beef and it's not like it's not produced at all, but when you already get much better meat from e.g. sheep, there's just no point in optimising beef production when you can put that effort towards dairy instead. (And tbh the best goulash is made with horse meat, not beef. Horse meat is much more tender than beef. Mutton does nicely as well.) And man, we eat and drink so much dairy. Even adults drink milk with their meals, not just kids. Milk, yoghurt, cheese, ice cream, butter, cream, skyr... like...I'm lactose intolerant, always have been, and as a child I laughed in the face of that and kept stuffing my face with ALL THE DAIRY EVER. A bowl of skyr with cream (or milk) on top with some blueberries if available is an entire meal in its on right, and we'd often just get that for lunch. Hell, I still just grab a bowl of skyr for dinner sometimes if I don't feel like cooking. I definitely have milk with my meals. I don't know what the statistics say, but it'd be difficult for an Icelander to not consume a single dairy product on any given day.Looking at the food history, all the traditional meat dishes that turn up are primarily mutton, pork and horse, and they're usually salted, smoked, pickled (in whey), or fermented. My favourite meat dish ever is actually salted horse meat (just...boiled, and served with boiled potatoes. You know that bit from CA: TWS when Steve says to Sam "we used to boil everything"? Yeah. We too.), and my second favourite is split pea soup with salted meat (the usual is salted pork but I prefer salted mutton. I've never been a big fan of pork.)And I talked specifically about livestock before, but hunting is still a pretty big deal - whale*, reindeer, fowl such as ptarmigan, goose, duck, and puffin are all meats eaten on the regular, though it varies from family to family and region to region. My mum's brothers A and Þ and my cousin S (A's son) usually go hunting once or twice a year, once for reindeer and once for ptarmigan. In some families ptarmigan is the main course for Christmas. (In mine it's smoked ham and a cut of mutton I don't remember the name for in English. It's a section of the sheep's back.) my dad's family don't hunt. I come from a family of fishermen (in Iceland, who doesn't?) so fish was always, always a staple. I like it best fresh, not salted or smoked (too strong flavours) and boiled and served with boiled potatoes, or minced into fish balls (meatballs, but with fish) and fried, or just filleted and fried in breadcrumbs, or in various types of gratin, etc. Cod, haddock, that big ugly looking fat "eel" with TEETH (what the fuck is it called in English? Wolffish? Anyway in icelandic it's ROCK BITER, that's how hardcore it is), those fishes that are like salmon but aren't salmon, are staples. Actual salmon is not, I guess there isn't much of that around? Idunno. I never had salmon in my life until I moved to Finland, where it (and other salmon fishes) are easily available and not all that expensive. Lobster (well, we call it lobster but I think in English it might be crayfish?) is pretty cheap and easily available as well. Shrimp too. Many kinds of seafood, really. In Denmark I don't get a fraction of the seafood I used to eat on the daily in Iceland because here it's rich people food, not poor people food.Like...look, back in the day when food was more scarce in Iceland and people had to be creative with what they had and utilise every single part of the animal, you just didn't slaughter the cow for the meat if the cow was still giving you milk. You instead ended up with dishes like cod cheeks (I think usually salted? I'm not sure, it's been literally decades since last I had cod cheeks), singed sheep heads, blood pudding, liver pudding, smoked cod roe, meat jelly made from boiling a pig's head, pickled ram testicles, fermented skate and the one that the Internet always likes to bring up every now and then: rotten shark. Well, I'm here to tell you that it's not actually rotten, but fermented. Not the same thing. Etc. Lots of different kinds of meet dishes that all come from sheep, horse or pork, plus lots of dairy + whey byproduct from dairy production that was used to pickle half those meats. So there just isn't much tradition for beef in the first place? We had all these sheep for eating (and bonus: wool + toys made from the bones and horns, leather from the skin, etc)! and practically, sheep are much much cheaper to raise than cows. Half the year you don't have to provide for them, just let them loose on the mountains and they'll fend for themselves and return in the fall super tasty from eating all sorts of grasses and plants. The texture of the meat is also fantastic, no doubt because the sheep get to actually...like...do stuff. Work those shanks. The rest of the year they're eating hay that you cut from the fields around the farm. (I'm no expert on this, so idk if Icelandic livestock gets fed other stuff in addition to hay these days? And sheep are really the overwhelming majority here.)WELL, ALL THIS FOOD TALK HAS MADE ME REALLY HUNGRY SO I'M GONNA GO MAKE DINNER. *(Please leave all whale hunting discourse in the bin where it belongs, please, I'm not interested. If you want to know: yeah, I do eat whale meat when given the opportunity (it's similar in texture to reindeer meat and not that different flavour wise either. If you're being served whale meat that smells/tastes of fish, it's gone bad and you shouldn't eat it) and I don't have anything against whale hunting.)