#i love pancakes and french toast - just breakfast dishes are my fave and you will often find them in my fics 👀

[zorrasucia]

congratulations on 300 followrs!

would like to request "snowed in" trope for "this mess was yours"-verse. headcanon or deleted scene :)

Thank you, Anon! I love this trope so much 💜🥰

Made this half fluff and half smut, because I think we're at a point where they've definitely caught feelings but if they fuck at the end of it there's still plausible deniability 😉

I hope you like it!

Send a request for my 300 followers celebration! 🥳

this mess was yours (now your mess is mine) - Part 3

[Part 1] [Part 2]

Rating: Explicit (1.2k)

Tags: Smut, Set two(ish) years before the present aka the New York years, Porn with a little plot, Fluff, Friends with Benefits, Virgin!Carmy (my beloved), Snowed In, Domesticity, P in V Sex, Both Carmy and Reader have a bit of a praise kink

You found Carmy smoking, sitting on the staircase of your building with his coat on.

"What are you doing here?" you asked. You had tried his door earlier and imagined he was trapped back at the restaurant, and what a nightmare that would be for him.

Carmy looked up at you, pale from the cold.

"J-just smoking a cigarette," he shrugged, teeth chattering slightly.

"Look, I know the lease says that you can't smoke inside the apartment but, like, it's a snow storm, I don't think the landlord would kick you out if he found out," you reasoned. Carmy remained silent. "Plus, I think the staircase still counts as 'indoors' for legal purposes."

"Would you believe me if I told you it's warmer here than inside my apartment?"

You tilted your head. "What do you mean?"

"Heating's busted. Landlord said he'd fix it this week. I spend so little time in there that I honestly didn't care," he shivered.

"Until we got snowed in and you have no job to go to," you finished for him.

"Exactly."

"Come on," you gestured upstairs.

~

You put a blanket around Carmy's shoulders and sat next to him on your couch. You grabbed his hands, exhaling on them to warm them up.

"Do you want to take a warm shower? Should I make tea?" you asked, worried.

"I'm fine," he repeated, smiling as you caressed the hair by his temples. He had some color back on his face. "Thank you, though."

"Okay," you agreed, lying back on the couch, bringing him with you. His face settled on your chest, his hair tickled your chin, and his weight on top of you was comforting.

"What were you planning on doing today?" he asked after a while.

"Not much," you replied, fingers carding through his curls. "Movies and napping, probably."

"Sounds amazing," he exhaled, his breath tickling your chest.

You smiled, holding him close.

"Why didn't you come over earlier, Carm?"

"I didn't know if you'd be in the mood," he shrugged, looking embarrassed.

"We don't have to fuck every time we see each other," you reasoned, realizing as you were saying it, that you had at least made out every single time you visited each other's apartments.

"Oh," he scrunched his face and paused. "Alright. Can I stay here for a while then?"

"I would be very offended if you didn't," you said sternly, playing it up for humor.

He chuckled, snuggling his face between your breasts and running his hands over your sides, soothing, sleep inducing...

You woke up to the smell of cinnamon and the sound of butter sizzling on a pan. You climbed up on the counter to watch Carmy cook, trying not to think about the time he had eaten you out on that same counter.

"I didn't have much in the pantry," you apologized.

"Stale bread makes for good french toast," he replied simply.

"It's been ages since I had breakfast for dinner," you beamed, watching Carmy pour some coffee in a mug and hand it to you. "Thank you."

He smiled in return, looking at ease and comfortable as he cooked, and you wondered whether he was like that in every single kitchen or just yours.

~

"S-O-U," you spelled, tracing the letters on Carmy's fingers.

"Sense of urgency," Carmy said, voice soft and eyes closed.

You were lying in your bed, warm, you in your pijamas and him in his t-shirt and boxers. You had never had the time and leisure to see his tattoos properly, now you were relishing it. Your fingers caressed the drawings gently, the movie playing in the background long forgotten.

"Seven seven three?" you asked, fingers curling around Carmy's bicep.

"It's the, uh, the Chicago area zip code."

"Ever think of going back?" you asked carefully.

"I don't-" he covered his face. "I don't think I can. All the things that made me leave are still there, you know?"

"Yeah, I get it."

He reached out to hold your hand, intertwining your fingers.

"Can I sleep over?" he asked.

"Course you can, Carm," you smiled softly.

"Thanks."

~

You woke up to the streets below completely covered in snow and Carmy sleeping soundly by your side.

You took him in, the sight of Carmy relaxed and with nowhere to go for once in his life. You made yourself some coffee and let him rest until late morning.

Once he started stirring, you climbed on top of him, waking him up by kissing his neck.

"Morning," he mumbled, running his hands through your hair.

"You look so good in the morning, Carm," you said, kissing the side of his face, feeling him harden underneath you.

"Fucking hell," he drawled. "I know you said we didn't have to fuck every time but-"

"Yeah. I was thinking the same," you giggled and started grinding your core against his erection.

"Fuuuck. You're going to kill me," he arched his neck into the pillow, squeezing your ass as you straddled him, keeping you in place.

You got rid of your sleep shirt unceremoniously, his eyes and hands suddenly all over your breasts.

"You look good in the morning," he emphasized, enjoying the sight of your body in broad daylight, sitting up to bury his face between your breasts. "Need to fuck you."

"Please," you whined.

He rolled you over, your head hitting the pillow, Carmy hovering above you. His tattooed hands took off your shorts and underwear, eyeing your pussy greedily. He kissed all over and licked between your folds, enough to have you flushed and ready, but not enough to make you come.

You moaned needily; the sight of him rolling on a condom on his cock made you writhe on the bedsheets with impatience.

"Please," you repeated.

You had all the time in the world, you knew, but his crooked smile told you that Carmy was enjoying edging you a little too much.

"Can I try something?" he asked.

"Anything," you grabbed at his ass, trying and failing to bring him closer. "Just- please."

He smiled wider, maneuvering your legs to rest on his shoulders, practically folding you in half as he pushed forward to enter your pussy.

"Jesus, fuck!" you blurted out as you felt him move inside, inch by inch, impossibly deep, his blue eyes keeping you grounded. "Oh."

"Good?" he asked, his forehead touching yours as he bottomed out.

"Shit, Carmy. So fucking good," you whined. His eyes crinkled with pride. "Definitely going to get a cramp in my leg at some point," you warned him with a giggle. "But it feels fucking good right now."

"Won't take long, I promise," he smiled against your lips.

He pounded into you, hard thrusts that made the bed shake and had you rolling your eyes.

"Fuck, you feel amazing," he groaned, his open mouth breathing into yours, his gold chain dangling invitingly.

You wanted to pull it, bring him towards you, hold his face, scratch his back... Overwhelmed, you reached back instead, grabbing at your pillow desperately.

"How am I so close already? Carmy, fuck!" you cried out.

"Touch yourself," he said and you obeyed him immediately, your middle finger pressing on your clit, pussy pulsing hard against his cock. "'m close too."

You giggled, writhing with pleasure.

"Gonna make me cum," you mumbled needlessly, just praising him. "Feel so perfect inside me."

"Yeah?" was all he could say before your pussy started fluttering around him, taking him over the edge, making him grunt and squeeze his eyes shut, losing all his restraint. "Shit."

"Yeah," you exhaled, canting and circling your hips to get every last drop of pleasure he could give you. "Carm..."

"Mmm?" he placed a tired kiss on your ankle.

"I'm glad you stayed over," you whispered.

"Me too."

~

@vyctorya

[disneyanduniversalnews]

The Best Breakfast Options at Universal Orlando Resort Hotels

Whether you're planning a day of thrill rides at Universal Studios Florida or Universal's Island of Adventure, or a day of splashing and slides at Universal's Volcano Bay, getting a delicious (and filling!) breakfast at your Universal Orlando Resort hotel is the best way to start. No matter which of the eight hotels you're waking up in- or even if you're just stopping in before you head out on your adventures- you'll find amazing breakfast options for everyone in your family.

Trattoria del Porto at Loews Portofino Bay Hotel

This is the place to be for whatever kind of breakfast you're looking for before setting out for the day. You get to enjoy a gorgeous view of the Harbor Piazza and immerse yourself in the Italian atmosphere while waking up with some coffee- or a mimosa if you're so inclined. My personal favorite way to go is the breakfast buffet because you can always find something for everyone in your travel party without having to think or plan.

If you're more of an entree person, the Italian French Toast is an incredible, sweet treat that includes banana and Nutella - two of my faves. For a unique dish, the Benedetto, two poached eggs on toasted ciabatta bread served with breakfast potatoes, prosciutto, tomatoes, and pesto hollandaise, is hearty and delicious and authentically Italian tasting. It feels like you're eating breakfast at someone's grandma's house.

The Kitchen at Hard Rock Hotel

When I'm over at the Hard Rock, I like to visit The Kitchen for basically any meal, including breakfast. It is delicious, beautiful and is just a quick walk to the gat at Universal Studios p ark, which means you can get right to the rides super-fast. I'm going to be honest here- if there's a breakfast buffet to be had, I'm always on board. I'm a sucker for having a tiny amount of EVERY dish and the buffet at the Kitchen is a great option. Plus, you can add the Rock Star, which get you unlimited sangria, mimosas and Bloody Mary drinks, along with your buffet.

You can't go wrong with any of the entrees, including the Elvis French Toast- baguette slices, bananas, peanut butter and caramel sauce. A guest-favorite! The Remedy (featured above) is the way to go if you need to fuel up before a day of thrill rides: butter toasted kaiser roll, two eggs over hard, applewood smoked. bacon and American cheese. But if you want to stick to the classics, go with the Classic Eggs Benedict- it is called a classic for a reason and The Kitchen nails the poached egg and hollandaise sauce (I almost need an extra English muffin to get every last drop of sauce off my plate!)

Pro Tip: Brunch with live music? Yes, please! Make reservations for the Acoustic Brunch, which happens on Sundays from 10:30am to 2pm.

Islands Dining Room at Loews Royal Pacific Resort

If you forced me to choose one breakfast entree across all of Universal Orlando, the Hawaiian Pancakes might be my choice. To be fair, there a few flavor combinations I like more than coconut and pineapple, but the way these are presented with the warm, fluffy pancakes is worth dragging myself out of bed for. A (very) close second is the Tahitian French Toast L'Orange, caramelized bananas and cinnamon butter with orange syrup.

The Avocado Toast is a yummy vegetarian option that is light but filling if you're looking for something less sweet. The toast is crispy and holds up to the mashed avocado, blue cheese and eggs. Plus, it is a great option for any of the vegetarian members of your group.

There's also a buffet here on the weekends with an omelet station!

Amatista Cookhouse at Loews Sapphire Falls Resort

Did I mention that I like breakfast buffets? In addition to having a beautiful view and airy atmosphere, Amatista has an amazing buffet with all of the typical breakfast food, like scrambled eggs and bacon, and some special trats, like hot cinnamon rolls and biscuits and gravy. Everyone in your family will find something to love here, even your pickiest eaters, Plus, you can hop on the water taxi (it's right by the restaurant!) to make your way to the parks quickly and easily once you're done eating.

PRO TIP: This venue has a wide variety of delicious vegan and vegetarian options, too!

Bayliner Diner at Universal's Cabana Bay Beach Resort

One of my personal traditions when staying at Cabana Bay is waking up and walking down to Bayliner Diner for a Smoked Salmon Bagel and coffee. It may not sound like anything special, but this bagel comes with a serious amount of salmon-you definitely have the protein boost to fuel your theme park day without feeling too full.

If you want to relax and ease into the day, you can grab a plate of eggs and your choice of side.

For a unique breakfast you can't get anywhere else, the savory waffle has a great combination of parmesan cheese and spinach and a creamy avocado-sauce be prepared to want to fill in all the waffle squares with this sauce. It is amazing.

Urban Pantry at Universal's Aventura Hotel

This spot has all of the classic breakfast favorites you'll need before setting out for the day. From the All-American Breakfast of eggs, bacon or sausage, hash browns and biscuit to the pancakes and waffles (with blueberries or chocolate chips as an option!), everything is fresh and delicious.

My pick, though, is the Breakfast Burrito. I love jalapeno jack cheese, so it's already a winner based on that alone, but add in hash brown, and it really elevates this burrito to a new level.

This is definitely my favorite place to grab a quick bite before walking down to Universal's Volcano Bay and floating around the lazy river.

Beach Break Cafe at Universal's Endless Summer Resort- Surfside Inn and Suites

I have to words: Breakfast Pizza. You can get this amazing creation at Beach Break Cafe during breakfast hours, and I implore you to try it. Imagine taking everything great about a pizza: sauce, cheese, toppings, crust...But transformed into breakfast. Sausage gravy is the sauce and there's scrambled eggs and bacon as toppings, and it includes not one, but two types of cheese. There are other things you could get for breakfast here, but I choose the pizza every time because I can't stop.

Pier 8 Market at Universal's Endless Summer Resort- Dockside Inn and Suites

In addition to traditional breakfast food, Pier 8 Market has three great entrees that foodies will want to try: The Steak and Egg Quesadilla and the Chicken and Waffle Sandwich. I love both of these dishes because they are an unusual take on your typical breakfast. The quesadilla is crispy and cheesy and has a big, satisfying pieces of steak, so you really feel like you're getting a hearty breakfast. And while definitely a little messy (I eat mine with a knife and fork), the chicken and waffle sandwich is a perfect blend of savory and sweet, soft and crispy, salty and syrupy. Either of these are my go-to for roller coaster fuel when staying at Dockside!

All Resorts

Maybe you somehow made it to the end of this article and still aren't sold on the idea of a sit-down breakfast? Maybe you like to run full sprint from your room to the parks without stopping? In that case, I definitely recommend checking out quick service options at each of the resorts. They all have coffee and quick grab-and-go pastries if you can't bear to stop for a meal.

What's your favorite place to eat breakfast at the resorts? Comment below!

[zekesexual]

cooking headcanons for my fave aot boys

cw: modern au, aot boys x reader

this was very fun to write pls tell me if you’d like a pt 2!!

eren

he knows how to make ONE dish.

and that dish is chicken and rice

he tries so hard and promises that he’ll switch it up once in a while

but every time he just makes some variation of...chicken and rice

hey at least he’s trying

doesn’t understand the point of measurements? like he just eyes everything and hopes the entire dish isn’t a fuck up

always asks you to help chop onions, one because he just doesn’t know how to dice, and two because he hates the fact that they burn his eyes

always forgets to put oil on the pan if he’s frying something and ruins the pan

will ask you to come try his food in the middle of him cooking and ask what you think

though he doesn’t listen to any of your suggestions

cross contaminates A LOT...like he’ll touch raw chicken and then open a cabinet handle without washing his hands like it’s nothing

also never washes his hands before cooking

100% the type of guy to touch spicy peppers/sauce and then accidentally rub the same hand with his eye

gets really sad when it seems like you don’t like his food

so sometimes you have to pretend just so he isn’t sulking about it the rest of the day

cooking skill overall: 6/10

i mean he’s okay? he could be better if he actually put effort into it

jean

when he first started he was awful

like....he didn’t even know how to boil pasta

didn’t know how ovens worked? like why do i have to wait for it to preheat when i can just put it in now

always cut his fingers from chopping stuff

but jean eventually did get better like the developmental character he is!

he started getting serious cuz he saw that you genuinely disliked his food which made him sad :(

started following a bunch of food blogs to learn how to cook

and yes it payed off!!

though the process was rocky..there were definitely a lot of failed attempts at certain dishes

but his ultimate goal was to make food that you enjoyed

my man is now a world renowned home chef

literally knows stuff about certain foods that you didn’t know??

he’s also really big about keeping a clean space while he’s cooking, if he doesn’t it distracts him and stresses him out

always comes home with like the most expensive ingredients ever like jean??? why did you buy a $200 a5 wagyu steak????

also the most extra cook ever!!!

he looooves to cook with you and teach you all the new fancy cooking phrases he learned even if you already knew what they meant

cooks for you everyday because making you happy and spoiling you with food is all he cares about

cooking skill overall: 10/10

jean went from not knowing how to cook pasta to making pasta from scratch !!

zeke

zeke is one of those people who are just naturally good at cooking for no reason??

like the first time he offered to cook for you he made a perfectly seared filet mignon with steak fries

like..he’s never talked or shown any interest in cooking so you’re just wondering where his skill came from?????

you never admit that his cooking is amazing though because it only fans his ego

but he knows

looks very sexy whenever he’s concentrated on chopping something

sometimes he’ll roll his sleeves up before he starts cooking and it’s just the hottest thing in the world

very skilled with his...fingers

nono but fr cooking is one of his many hidden talents that you wish you’d known about sooner

but he only cooks like really nice meals on special occasions

most of the time he’ll just make you something simple like pancakes or french toast for breakfast

also loves packing your lunches!!

but..he’s a very sloppy cook tbh

always spills things or knocks stuff over

sometimes he’ll realize he missed a very important step/ingredient in the recipe and his reactions are always priceless

always ends up saving the dish though!!

tries to act like he doesn’t care what you think of his food but he does!!!!! 100%!!!!

will sneak glances at you while you’re eating his food to read your reaction

overall cooking skill: 11/10

[jonasmaurer]

25 kid-friendly breakfasts, lunches, and dinners

Sharing 25 meals that my kids will eat, no matter what. It’s always hard to find kid-friendly recipes and home runs, so I’m sharing the goods in this post! 

Raise your hand if you’re SO sick of cooking right now. I’ve been in a cooking funk for pretty much all of ‘Rona (and yes, I’ve complained about it here on the blog quite a bit. I’m sorry for being a big ol’ whiner.). I think with everything else on the list (distance learning, trying to keep P from injuring herself, trying to shuffle in my own work and workouts amidst the madness), cooking just doesn’t feel like this fun leisure activity I used to enjoy so much. It just feels like a means to an end, and the end consists of me cleaning everything up before starting the process all over again. Thankfully, the girls are awesome eaters and are adventurous, so even when I have one of those clean-out-the-fridge nights to see what happens, they’ll try pretty much everything.

Please keep in mind that I’m not an RD, but here are some of the tips for feeding kiddos that I’ve found helpful:

– Always serve at least one thing you know they love. This way, if they’re not a fan of the meal, there’s something else on their plate that they enjoy. I always try to serve each meal with at least one fruit and one veggie so they’re getting in enough nutrients during the day.

– Encourage a polite bite. They don’t have to eat anything they don’t want to eat or try, but we encourage them to take at least one polite bite. Sometimes that means they end up loving it and finding a new fave!

– Respect kiddos’ intuitive eating. They’re really excellent at listening to their bodies; eating when they’re hungry and stopping when they’re full. We don’t tell them they have to eat “x” amount of bites or clean their plates. If they don’t eat much and I know they’re going to be hungry later, I just pop their dinner in the fridge to heat up if they’re begging me for a bar at 9pm.

– Switch up the greens rotation. It can get so easy to fall into the broccoli, green beans, and zucchini sides for a green vegetable but the girls get sick of them. I try to switch it up by picking up different things (like artichokes, Brussels sprouts, stir fries), making chopped salads with our entree, or the Caesar salad kit from Costco. The girls go crazy for it.

For today’s post, I wanted to share some of my go-to recipes that are home runs for the whole family. I feel like these are hard to find, so when you find a good recipe your kids love, you definitely want to keep coming back to it. I’d love to hear any of your kids’ favorite meals, too, if you wouldn’t mind sharing in the comments below. We can all share some ideas and inspiration with each other during a kind of blah cooking time.

25 kid-friendly breakfasts, lunches, and dinners

Breakfast:

French toast with berries and sausage. The kids LOVE French toast. They could probably eat it for every meal and be totally happy. I crack two eggs into a bowl and add a splash of coconut milk creamer or almond milk, some vanilla, lots of cinnamon, and nutmeg. I dip each slice of Dave’s Killer Bread (or brioche if I’m feeling fancy) into the egg mixture and cook on the electric griddle. I add more cinnamon before flipping. The kids have gotten really used to having French toast or pancakes most days of the week since we’ve all been home, but for busy school mornings, I make extra servings over the weekend and freeze them to heat when we’re in a rush.

Chia pudding with banana and peanut butter. This is an awesome make-ahead breakfast. I just add a cup and a half of almond milk to a jar, along with 4 tablespoons of chia seeds, lots of cinnamon, and some maple syrup to sweeten. I stir and let it sit in the fridge overnight. In the morning, I put it into two bowls and top with sliced bananas, peanut butter, cinnamon, and honey.

Avocado toast with a scrambled egg. I make sourdough over the weekends and freeze it to enjoy during the week. In the morning, I pop the bread into the toaster and then top each slice with mashed avocado, sea salt, and lemon juice, and serve with a side of scrambled eggs.

Egg burritos. Another fave on-the-go breakfast. I just scramble 3 eggs on the stovetop and add a handful of shredded cheese to the eggs when they’re done cooking. I spread butter onto warm tortillas, top with eggs, and roll up. If we take them with us in the car, I wrap each burrito in a paper towel and then foil so it stays warm until we leave.

Pancakes (of course) with turkey bacon or scrambled eggs. This is our go-to pancake recipe! Like most things, I make a ton and freeze them.

Smoothies! The girls LOVE smoothies for a quick breakfast or afternoon snack. If I’m making them on the fly, I’ll add almond milk, frozen bananas, frozen fruit, spinach, chia, MCT oil, honey, and peanut butter. Otherwise, they really love the Daily Harvest smoothies (code FITNESSISTA gets you $25 off your first box!).

Lunch:

Bagel with cream cheese, sliced apples, and veggies with hummus.

Turkey sandwich with cheese on Dave’s Killer Bread with Primal Kitchen Ranch dressing and cheddar.

Omelette with cheddar and a side of leftover veggies from dinner the night before, and jelly toast

Pizza on an english muffin. Even better = Papa John’s pizza. Let’s be real here.

Grilled cheese with sliced apples, and veggies with ranch or hummus.

Tuna salad with Simple Mills crackers and sliced avocado. This is my go-to tuna salad recipe.

Nachos!! Chips, top with cheese, melt in the microwave. Add black beans, salsa, guacamole, and boom. Lunch is served.

Dinners:

Egg roll in a bowl

Sushi roll bowl. This is one of our family’s very favorite easy dinners! SO satisfying and quick.

Ina Garten’s lasagna. This one is a bit more labor-intensive but a huge hit. It really is the best lasagna.

Super cheesy chicken enchiladas (I serve these with beans and rice).

Chicken and broccoli casserole with a side salad. <— I mentioned above that the girls LOVE Caesar salads so I’ve been buying the salad kits at Costco. Bonus: it takes 5 minutes to put together.

Steak, roasted asparagus and baked potatoes. The Pilot makes awesome steak on the grill and we all go crazy for it. (I have red meat once every couple of months or so.)

Turkey meatloaf with sweet potato fries and a salad.

Turkey chili with cornbread. I top the chili with cheese, avocado, and lime juice.

Chicken tortilla soup with avocado, lime juice, and sour cream.

This chicken and veggie soup with a piece of sourdough.

Any type of stir fry. I recently got one from Trader Joe’s that had tons of veggies and chickpeas, and sautéed it on the stove with red onion, salt and pepper. I added shrimp to the mixture to cook, and poured some Primal Kitchen teriyaki sauce on top. Everything was served on top of rice (cooked in the Instant Pot). It was awesome!

Easy pasta dish. While Banza pasta boils, I’ll take chicken sausage and sauté it on the stove with garlic, spinach, and add sun-dried tomatoes. When it’s done, I’ll add Banza pasta, some butter, and parmesan. It’s SO easy (like 15 minutes!) and the girls go crazy for it.

Some of their favorite snacks:

Perfect Bars (or any bars really).

Jerky. They especially love these maple jerky sticks.

Any fruit. I try to switch it up each week! We always have bananas, berries, apples, and usually grapes on hand, but I try to get at least one or two different things each week, like cantaloupe, watermelon, pomegranate arils, persimmon, pears, peaches, whatever the market has that looks good.

Applesauce pouches. I get the giant box of organic pouches from Costco.

Hard-boiled eggs.

Energy balls. You can play around with flavor variations depending on what you have in the pantry.

The infamous snack plate. This is a beloved afternoon snack and is like a kids’ version of a charcuterie board. I’l just add a bunch of snacks to one large plate and they’ll share while they play outside or watch a show. It usually has chopped bars, sliced fruit, berries, cheese, jerky, pretzels, trail mix, pickles, whatever I have on hand.

So there ya go! Some of the girls’ very favorite meals. I’d love to hear your family favorites and take all the inspiration I can get! Please share your faves in the comments below.

xo

Gina

My go-to healthy breakfasts, lunches, and dinners are here.

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[meatismurderbutalsodelicious]

How to Stock Your Pantry for the Semi-Apocalypse*

It’s been a rough couple of weeks for many of my friends in the United States, what with the pestilence, the lack of leadership, the hoarding in the supermarkets, and it’s not even the post-Apocalyptic dystopian future we were promised.

However, what’s been slowly creeping into my Facebook feed of late are the first hints of food boredom.

Even those who can afford to order in their favorite Chinese or Mexican, those menus are getting a bit long in the tooth. What once was an “every couple of weeks” guilty pleasure of General Tsao’s chicken, “special” fried rice and a bottle of your favorite twist-off cap Shiraz has lost its charm.

Anyone who follows my Instagram account knows that nothing comes between me, food and cocktails. I’m the guy who when answering the questionnaire at a new doctor’s office warily counters the “how many alcoholic drinks do you have a week” inquiry with a defensive, “Why do you need to know?”

“I hear you like to cook?” I’m often asked when being introduced to new friends and colleagues and my go-to answer is, “Yes, but I prefer to eat.”

And that’s why I cook. I wish I could say I find cooking to be this relaxing past-time, where I spend anywhere from 15-minutes to several hours whipping up a quick pasta sauce or creating a complex Indian curry, listening to Adelle or Carly Simon—a glass of Muscadet in hand. But, no. Cooking, for me, is an ordeal and a means to an end.

Homemade beef pho broth.

But that’s doesn’t mean it can’t be somewhat enjoyable; your food doesn’t have to be predictable or monotonous. And, if you’re going to be confined to your home for three to four weeks, this is where you have to improvise, to grab the whisk by the handle and make the magic happen.

The Basics

First, if you’re entering week three of isolation and it’s time to hit the markets, let’s think smart and make sure your fridge and pantry are stocked with the vitals. If you have food allergies or adopted a lifestyle that has dietary restrictions, please, swap out as needed.

Some of you have been furloughed or lost your jobs, so this is a reasonably priced list offering staples that will last a long time and give days, if not weeks, and in some cases, months of value. Buy what you feel is necessary. As Stephen Casuto, host and creator of one of my favorite cooking shows, Not Another Cooking Show, says, “You, do you.”

“Table salt is disgusting and should only be used for rubbing into the wounds of your enemies.”

The Carbs:

Pasta — enough for at least six meals for two people with leftovers, or three meals for four people (spaghetti/linguini and some kind of tube or macaroni—rotini, fusilli. etc.)

Rice — My old standby is Jasmine rice. Prepared properly it can be used in all kinds of dishes—plain, Mexican, Spanish, Asian, Indian, Italian.

The Vegetables:

Potatoes—Technically, a carb, but, hey. Both waxy (Yuko Golds, Red Bliss or similar) and floury (Idaho, Russet or similar). Keep in a cool, dry drawer, these can last for weeks if stored properly.

Preparing the base for a Pasta Fagioli soup.

Carrots—Large ones with their greens preferred, but if the hoarders have bought all those, then freakish manicured baby carrots.

Tomatoes—firm, preferably on the vine and not quite ripe yet. Only get about four to six so you will use them and they won’t rot and go to waste. Great for sandwiches, avocado toast, chopped into an omelet.

Onions—Yellow and Red (Yellow for most of the sauteeing and cooking you’re going to do, and red for fresh salads, sandwiches, and salsas)

Garlic—Two to three decent-sized bulbs, stored with the onions and potatoes. (Remember: Warm and humid makes your garlic and onions grow into stinky house plants.)

The easy and delicious weekday sauce.

Peppers—Depending on what you love or what you can tolerate, get at least two bell peppers or Italian green peppers, maybe a handful of hot red birdseye chillis, or some habaneros. These will add color and sparkle to everything from a salad to some scrambled eggs.

Celery—I’m of two minds when it comes to celery. First, it’s a vital part of mirepoix, that magical combination of onions, carrots, and celery that’s the basis of most Western soups and stews. But, unless you’re on a rabbit diet, people tend to buy it, use less than half a bunch in one minestrone soup then end up chucking the rest away. But, hey, you’re the cook.

Herbs—Get the dried kind out of desperation: bay leaves, oregano, thyme, rosemary. But, always get fresh parsley and basil.

Dried Goods:

Flour—White, all-purpose flour and Cornmeal (making cornbread for breakfast is a simple warm treat. Everyone should be able to cook this from scratch).

Thickeners—Corn starch, potato starch; I recently discovered xanthan gum and if you’re one of those folks taken by “molecular gastronomy” or food as a science project, this is one of the weirder thickening agents on the market.

Cornbread can be made in less than an hour.

Leavening Agents—Baking soda and baking powder. (Unless you’ve decided you really love baking artisanal bread, you really don’t need yeast).

Salt—Preferably sea salt, or kosher salt. Remember different salts have different salinities, so a “pinch” of pink Himalayan salt is less salty than a similar size “pinch” of Morton’s Table Salt, which, by the way, is disgusting and should only be used for rubbing into the wounds of your enemies. So, get a salt that fits your budget, your health needs, and your personal flavor profile. I prefer sea salts, they have a richness I like and I feel I can control seasoning better.

Pepper—Black peppercorns, of course, but nothing beats having a box or container of white pepper. It’s got a completely different flavor profile than black pepper and adds a wonderful heat to everything from mashed potatoes to cream soups.

Eggs and Dairy

Milk—If you’re lactose intolerant or vegan/vegetarian you can substitute soy milk or your favorite substitute here, but not almond milk because that shit is a ripoff and is killing the planet.

Cream—You will want this for mashed potatoes and to thicken some sauces.

Butter—Always buy Kerrygold Irish Butter, salted and unsalted. It’s the best butter out there. Fight me.

Making a chicken curry from scratch

Plain Yogurt—I prefer Greek yogurt myself. It’s handy to have around and a great way to add richness to a baked item if you only have low-fat milk or to make a quick fresh fruit breakfast.

Cheese—If you must, get a bag of shredded cheddar and a bag of “parmesan”. Cheeses are personal taste, I love fatty, creamy, stinky cheeses, but, honestly, they don’t last long and they are an extravagance for many people at this time. So, get what you like, but make sure you at least have a nice chunk of quality cheddar or similar cheese around.

Eggs—A dozen, big ones. Free-range if you feel guilty.

This Singapore-style laksa is easy and quick.

A Bit of the Sweet

Sugar—Processed sugar is evil. Now that we’ve got that out of the way, always have some handy. It’s great to throw a tablespoon into a tomato-based sauce to offset the acidity. And there is nothing like a lovely stack of homemade pancakes covered in melted butter, a sprinkling of sugar and a squeeze of fresh lemon juice.

Brown Sugar—Less sweet, a little smokey and great for Asian broths that ask for processed sugar. And, it’s “good” for you because, you know, it’s not processed.

Maple Syrup—For pancakes and French Toast.

Condiments:

Ketchup—Whatever you like. Though raised on American Heinz ketchup, I prefer the British brands that tend to use a little more vinegar, but that is an acquired taste.

Mayonaise—The magical base for so many different dressings and sauces. Yes, I will sit down with a plate of french fries or steak-cut chips and a cup of mayo and just go to town on that. Also, dipping cold, boiled chicken that’s torn into strips and wrapped in chilled, crisp iceberg lettuce into mayo while drinking a dry white wine on a hot summer’s day is one of God’s little miracles.

Fried halloumi cheese on a run of the mill avocado toast makes it better.

Mustard—Go ahead, buy French’s American Mustard in a squeeze jar. I don’t judge. But, please get some good Dijon Mustard, and some English Mustard, wet or the powder, is really handy to have for extra punch.

Vinegar—Plain old white vinegar if you're on a budget, but red wine, is also good. Italian balsamic if you want to live large, but I find a bottle of Japanese rice wine vinegar is the perfect all-rounder.

Hot sauce—Tobasco and Siraccha are my go-to faves, but you know what you like.

Olive Oil—Get Extra-Virgin and plain. the EVOO is great for both cooking and for finishing dishes and for cold dressings and sauces. Plain olive oil is great for adding flavor to simple fried sauces and dishes.

Vegetable Oil—A good neutral oil is Canola. It won’t kill you.

Prepared Foods

Canned Goods—at least one can of each: chickpeas, black beans, and kidney beans. Also, a can of mushrooms and a couple of cans of diced green chillis. Two to three 24-ounce cans of Italian tomatoes, with our without basil.

Frozen vegetables—A package of corn and a package of peas. One package of mixed vegetables for making quick healthy soups.

Broths and stocks—Beef, chicken, and vegetable. Fish stock for the more adventurous. (If you haven’t had sliced potatoes slow-cooked in fish stock, I totally recommend it, simple and delicious.) I always buy low-sodium because my body is, like, you know, a temple. 🙄

Actually, always try to purchase low sodium processed foods, that gives you, the cook, more power over the seasoning of your meals.

Thai beef soup with beef balls.

Now, you’re thinking, why is this guy torturing us with pictures of beautiful, exotic home-cooked meals? Why are so many of the “basics” not as exciting as the final products?

That’s because now is the time to get what I’ll call…

The New Basics

You’ve hit the local Vons, or Trader Joe’s, Publix or Wegman’s; you’ve emptied your wallet at Whole Foods and Kroeger, now let’s get some real food. Head down to your local Asian supermarket, or your local South American/Mexican supermarket, because this is where it gets interesting.

The Carbs:

Noodles—From Japanese soba, udon and Hokkaido (ramen) noodles to the long, translucent Vietnamese and Thai rice noodles to the tightly wound, sometimes flavored Chinese noodle nests, most of these keep a long time in a dry cool place and they cook quickly offering alternative tastes and textures.

The Vegetables:

Fresh Ginger Root—it’s ugly and essential, but it can change the flavor of everything from a simple broth to a quick scrambled egg into a culinary adventure. No, don’t peel it with a spoon, that’s silly. Just use a sharp knife on the extraneous knobbly bits and then use a vegetable peeler like a normal person. Honestly, I see the YouTube chefs wrestling with a chunk of ginger and a tablespoon and I just shake my head.

Choy Sum and/or Bak Choy—Definitely hunt these down at the Asian grocer. They stay fresh longer in a good vegetable crisper in your fridge; they’re easy to clean and prepare and cook very quickly.

Chayote—A green, waxy squash that is like a more flavorful cucumber, with a great texture. Add it to all your veggie soups, or saute it with some garlic. Just handy. And keeps in the fridge for a long time.

Condiments:

Soy sauce—Get both kinds, dark soy sauce and light soy sauce. The difference isn’t the color, it’s the viscosity and the flavor. Dark soy sauce is actually somewhat sweet, unctuous and thick and adds deep rich flavors to stews, soups, and sauces. Soy sauce is a nice alternative to just seasoning with salt. Get low sodium, if dietary restrictions are in place, but you don’t really need to use too much, so, I always go with regular.

Chili Oils/Pastes—Much like the fresh peppers, this is all about personal taste. I love spicy food, but I’m not a fan of heat for heat’s sake. So, no a jalapeno margarita where I can’t taste anything or feel my lips is not a great culinary experience. Still, always have these little miracle jars handy, you control the heat by how much or how little you add to the dish you’re preparing. My three faves are traditional Chinese chili garlic sauce, Chiu Chow chili oil, and Calabrian chili oil.

Vinegar — Plain old white vinegar if you’re on a budget, but red wine, is also good. Italian balsamic if you want to live large, but I find a bottle of Japanese rice wine vinegar is the perfect all-rounder.

Fish sauce—Don’t let the name and smell deter you, a spoonful of this elixir in a soup or dressing adds a lovely saltiness and brightness.

Sesame Oil—Plain or toasted. This is for flavor only, really. You can add it to dressings, or add it to vegetable oil when sauteeing, but you can’t cook with it because it burns very quickly; that said, it gives a great depth of flavor to any dish you add it to.

Frozen Foods:

Dumplings—Either factory-made or handmade, Asian dumplings are inexpensive, delicious and easy to prepare. Beef, pork, shrimp, and vegetable or a combination of two or more fillings are always available. Korean dumplings tend to be larger. Wontons are light and mostly shrimp or shrimp and pork. If you’re lucky to have a vibrant Asian community, find the “Mom and Pop” store that makes both noodles and dumplings. Fresh dumplings are usually packed with a light dusting of corn or potato starch so they can be easily frozen.

Asian-style meatballs—OK, now these have a texture that takes a little getting used to, but they are packed with protein and flavor and cook up in seconds in a frying pan or in a soup. Pork, beef, and shrimp are the most popular. I love them and find they really make a noodle soup a quick, but truly satisfying meal.

Canned Goods:

Coconut Milk—From Indian to Thai to Malaysian cuisine, this is mother’s milk. Get a couple of cans.

Peppers—Canned chipotles. Smoked in a flavorful sauce, a little goes a long way here. But you can add these to soups and basic stews to create great depths of heat and flavor.

Okay, now this is by no means a definitive list, but it’s enough I think to give you as many options as you can once you return home and prepare for the next few weeks of personal time.

As you’ve seen, I’ve included links to some of my favorite recipes with the pictures, it’s from these recipes that I reevaluated and changed how I stock my fridge and pantry.

It’s also helped inform my cooking. Bored with cereal and toast, and fried eggs, or scrambled eggs or an omelet with bacon, one morning I created what is now my favorite, flavorful, high protein, yet not too filling breakfast; scrambled eggs and dumplings. It’s my recipe, inspired by other more traditional recipes and the food I had available at the time. It’s what Chef John from the delightful Food Wishes refers to as “that’s just you, cooking.”

The First Recipe

Ingredients:

Three eggs, room temperature, well beaten, preferably in a metal bowl with a whisk

One to two scallions or a half/third of a small yellow onion, finely chopped

One chili pepper (in this case, a Thai green chili), finely chopped.

Four to six frozen Asian dumplings depending on what type

2 Tablespoons — Vegetable oil

1 Tablespoon — Sesame oil

Chiu Chow chili oil or Sriracha

Soy Sauce

Salt

In a small saucepan bring water to a boil. In a small frying pan add your vegetable oil, the onions, and chilis and some salt and turn on the heat.

You want the onions and chilis to cook slowly and sweat, not burn or brown so keep an eye on them and keep stirring.

Now once the vegetables are cooked and the kitchen smells delicious, add a tablespoon of sesame oil into vegetables and lower the heat.

Now, the water should be at a rolling boil. Add the dumplings. I used Korean pork dumplings this morning. They only take three to five minutes to cook. You will know they are done when they float and spin freely in the water.

Now, turn up the heat of the frying pan and add in the eggs, keep stirring and cook the eggs as you like them. Take the eggs off the heat, the residual heat should finish the cooking.

Meanwhile, the dumplings should be cooked. Strain them and place them in the bottom of a bowl. Then scoop over the eggs, finish with a tablespoon or two of soy sauce and the chili sauce of your choosing.

This is a 15-minute breakfast, tops. I hope this was helpful. It’s a trying time for everyone and many of us are fortunate enough to have a roof over our heads that we can cower under. This is an opportunity for reflection, but also to make the most of your family or companions. For those of you living alone, treat yourself to a culinary feast once in a while.

I say cooking is an ordeal, but it’s also a celebration. A chance to be creative and offer comfort, if not for yourself, for the people you live with and love.

Go break an egg.

*This article is the inspiration for this blog and was previously published on Medium.

[jonasmaurer]

What to do, see, eat, and where to stay in Tucson

Sharing some tips from a Tucson native on what to do, the best restaurants, and where to stay in this amazing lil city.

Hi friends! Hope you’re having a lovely morning. We’re having an amazing Beautycounter promo right now: order any regimen or collection and get a free full-sized product! Details are here. You know how much I love Countertime! If you didn’t get this week’s safe skincare newsletter and place an order, email me and I’ll let you know about something special I’m doing for clients right now.

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For today’s post, I’m sharing some of my favorite things about Tucson! While I totally understand that Tucson isn’t the must-see destination of the US, it is a really unique spot with incredible local restaurants and exquisite scenery. There aren’t many places like it, and while I’m biased since I was born here, I’ve grown more fond of Tucson as I’ve gotten older. (For example, in high school I was like, “GET ME OUTTA HERE” and then when I finally moved far away, I couldn’t wait to eventually come back.)

Lately, I’ve been inundated with requests on where to eat and where to stay here in town. We’re at the end of winter and hitting some of our most gorgeous weather, so it makes sense that so many people plan on early springtime trips.

Here are some of my top suggestions for what to do in T-town!

What to do, see, eat, and where to stay in Tucson

What to do in Tucson for a day

1) Wake up and grab a coffee at Ren coffee in St. Phillip’s plaza. They have incredible drink and snack options – I love their housemade vegan protein bars. If you’re lucky, it will be over the weekend and you can explore the farmer’s market and get a crepe from Planet of the Crepes for breakfast.

2) Head up to La Encantada for some outdoor shopping (they have an anthropologie, lululemon, kate spade, Athleta, and Pottery Barn) and a craft at Creative Kind. They have drop-in crafts that you have do, including indigo tie dye, wall macrame hangings, watercolors, and wreaths. This is the perfect spot to hang out with a friend and make a little souvenir with a Tucson twist.

3) Drive down Campbell and enjoy brunch at the best spot: Prep & Pastry. Everything on the menu is good and you can choose if you’d like something a little lighter, like their avocado toast or sweet breakfast bowl, or something more indulgent, like the biscuits and gravy or French toast (changes daily). No matter what you do: order one or two of their fresh pastries to share.

4) Head back to the hotel for some downtime at the pool, or down to University, 4th Ave, or the MSA Annex to explore the shops.

5) Late afternoon, enjoy a stroll at Sabino Canyon, which is one of the most picturesque hikes in Tucson. You can also ride on the eco-friendly tram that makes stops along the main trail. (The entire distance up and back is 7.4 miles.)

6) Dinner at Cafe Poca Cosa, followed by drinks and music on the patio at Hotel Congress or on the rooftop bar at Playground. Cafe Poca Cosa is still my favorite dinner spot for out-of-town guests. The menu changes twice daily, based on what’s fresh at the market and servers carry around an enormous chalkboard with the menu options. I recommend the Plato Poca Cosa, which is chef’s choice, and if everyone at the table orders the plato, they’ll all be different!

Favorite taco spots in Tucson

– Boca Tacos. These are our favorite tacos in Tucson! They have so many incredible flavor options, a guacamole flight (!), great margaritas, and chips that arrive hot out of the bag. Just do it.

– Calle Tepa. This is an awesome spot that we go to almost weekly for casual street Mexican food. The service is insanely fast and the good is always good. This is a great spot to take the kids!

– Blanco Tacos. Blanco is located in La Encantada (our most high-end shopping center), surrounded by shops, other restaurants (we also love North and Ra) and gorgeous city views. They have the BEST rice.. it’s creamy, buttery perfection.

Healthy restaurants in Tucson

Tucson has so many incredibly local restaurants with healthy options. You can go pretty much anywhere and find something that will sound good to you. (For example, you can go to Prep & Pastry and get the best pancakes of your life, or a sweet potato hash with eggs. You do you!) For this section, I’m focusing on the best restaurants that focus on health-centered food. What I mean by this: they’re plant-based, source local and organic incredibles, offer vegan and gluten-free options, and will make you leave completely full, but still feeling energized.

Goodness:

Goodness is one of my favorite lunch spots in Tucson. They have smoothies, bowls, fresh juices, kombucha, it’s awesome.

Charro Vida:

Charro Vida is one of the newer spots that I love. They have a ton of vegan and gluten-free menu options, including gluten-free chocolate churros!

Renee’s Organic Oven:

I’ve loved Renee’s Organic Oven for a long time. They use a lot of organic and local ingredients, have amazing pasta and pizza dishes, great wine, and fab desserts.

August Rhodes:

This is the best sandwich spot in Tucson, hand’s down. The sandwiches aren’t gluten-free, but they have salad and soup options. All of the bread is made in house and it is amaaaazing.

*Tumerico:

I actually haven’t been here yet but everyone RAVES about it! It’s Mexican food with lots of healthy options. Maybe we’ll finally head down there this weekend.

Lovin’ Spoonfuls:

This is an entirely vegan restaurant with lots of gluten-free selections. One of my friends from high school is their pastry chef and makes all of the ridiculous creations in the dessert case each day, including different brownies, cakes, pastries, and pop tarts (AHHHHH). My fave is the falafel, greek salad, and gf pita bread.

Saffron Indian restaurant:

Saffron is our favorite Indian restaurant in town – they catered my bday party! – and they have a lunch buffet, too.

Guilin Chinese Restaurant:

This is a healthy Chinese restaurant that Kyle goes to often. (if Kyle likes it, you know it’s good!)

Where to stay in Tucson

– Loew’s Ventana Canyon: This is the hotel I recommend the most often because it’s nice, they have a great pool, it’s perfect for families (they have a playground and a koi pond where you can feed the fish, plus a small trail that leads to a man-made waterfall), and their Sunday brunch is LEGENDARY. It’s also in a great location. It’s safe and quiet while being about 20-25 minutes away from most popular areas and destinations.

– Hacienda del Sol. Hacienda is a quieter hotel, nestled in the Catalina Foothills. They have a courtyard with twinkling lights, a fabulous restaurant on site, and is also in a desirable location.

– Miraval. Miraval is a world-renowned health resort, featuring on fresh and healthy cuisine, spa services, fitness classes, activities and treatments focused on well-being. It’s all-inclusive (so meals and many activities are included, plus you receive spa credit) so it’s definitely worth a trip if you plan to stay on property, Zen out, and life your best spa life. Check out my review of Miraval here!

– Arizona Inn. This is a historic boutique hotel in central Tucson. It’s closer to the university and downtown dining and shopping options.

– Tanque Verde Guest Ranch. This is another great choice if you bring the kiddos! The rooms are a little bit older, but they have awesome Southwestern casitas (see our review here!) and their Sunday cowboy cookout is amazing. We’ll often go for dinner when the weather is warm to enjoy the food, prickly pear margaritas, and live music. They also have a great pool, horseback riding lessons and camp for the kids, fishing, and activities.

Honorable mention: The Ritz-Carlton at Dove Mountain. It’s a Ritz, it’s in a gorgeous location, but a pretty far hop on the freeway from most fun things in Tucson. I’d stay there if you don’t mind driving back and forth or if you just plan on living the hotel life while you’re here.

Honorable mention: Hotel McCoy. We haven’t visited this one yet, but I’ve heard so many positive reviews! It’s an art boutique hotel.

What to do in downtown Tucson

Some bars to check out:

– Sky Bar- solar-powered cafe, astronomy bar at night

– Downtown Kitchen & Cocktails- love the vibe here!

– Scott & Co – a small speakeasy for a low-key vibe (though it’s packed on the weekends)

– Highwire Lounge- this is a great people-watching spot on the patio

– Cobra Arcade Bar- they have game-themed cocktail and old-school arcade games

Date night options in Tucson

– Commoner & Co. – I’ve been raving about Commoner for years and it’s still our go-to date night spot. Just go and try it – make sure to get reservations first

– The Flying V – Their tableside guacamole is our favorite. Their food was just meh last time we went, but I’d definitely go for guacamole, chips, drinks and dessert

– Tito and Pep – their cocktails are incredible and they have add a Mexican flair to bistro cuisine

* The Coronet – haven’t checked this out yet but Kyle said it’s excellent

– Charro del Rey – the table side Caesar salad is SO good and they also have oysters (a rare find in Tucson)

– The Grill at Hacienda del Sol – a great date night spot and they often have live music on the weekends

– Gaslight Theatre – our local melodrama theatre, where you can “boo” at the bad guys, cheer for the heroes, and enjoy diner food while watching a live show. Definitely bring the kids along for this one

– Laff’s Comedy Club – this is our local comedy club where you can see local and national acts. They also have a bar + appetizers

– Top Golf – we’ve recently become huge Top Golf fans, which is funny since we’re not real golfers. The food is great and it’s fun to have a friendly competition (and quote Happy Gilmore the entire time).

I think that’s it!

Are you planning any little trips or vacations soon? What’s the #1 thing you recommend to people when they visit your hometown?

I’ll share a post soon with kid-friendly dining ideas and family activities!

xoxo

G

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