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spider-stark · 7 months ago

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PRECIPICE

Aegon II Targaryen x Sister!Reader

Summary - Forced to attend a stuffy ball, you find yourself hiding beneath a table with Aegon.

Warnings - implied targcest as always

Word Count - 4.5k

// masterlist // send me your thoughts //

The delicious aroma of roast mutton is wafting over you as you pass one of the many long serving tables lining the walls of the ballroom. Your gaze drags along the vast spread that has been prepared for tonight; a variety of artisan breads, cooked meats, and candied desserts are laid out upon silver serving dishes.

As you reach the end of the first table, a pile of lemon cakes snag your attention. Neatly stacked atop an ornate porcelain platter, the cakes are coated in a thin glaze that shimmers in the light. Your mouth instantly begins watering at the sight, your stomach growling in a way that would be deemed improper for a Lady.

Beside you, holding a plate that has been loaded with mashed potatoes and honeyed chicken, Jace turns his head to cock a brow at you.

“Hungry?” He asks, chuckling softly.

You suck in a deep breath before forcefully tearing your gaze from the cakes. “Extremely.”

It takes an enormous amount of will power to turn away from the serving table while still empty-handed, but you somehow manage to do just that. Having hardly even walked a few steps, though, Jace is abandoning his plate to rush after you, softly seizing your wrist to keep you from moving any further.

“If you’re hungry, then you should eat.”

His concern is obvious, not only through his tone, but his expression as well. With his furrowed brow and tight-mouthed frown, you’re fairly certain that he’s already considering the consequences of dragging you back to the table and feeding you himself if need be.

Jace had always been that way—not only with you, but with everyone. He was kind hearted and considerate to fault.

“I would,” you smile, shaking your head slightly to dismiss his concern, “but I’m afraid that if I do, I might very well pop right on out of this ridiculously tight corset.”

You wave an idle hand down to your waist, unnaturally cinched by the intricate lacing and boning of the garment beneath your evergreen gown. His eyes follow the motion, tracing along the intense curve, lingering for a moment too long.

The explanation seems to wash away much of his concern, relieved to know that discomfort was the only reason you had chosen to abstain from the treats being served. Even so, a touch of empathy remains, accompanied by the faintest hint of desire gleaming in his amber gaze.

Amber—an unusual color for a boy of Velaryon blood. His eyes were one of the many reasons that your mother, the Queen Alicent, felt so confident in labeling Princess Rhaenyra’s boys as bastards behind closed doors. And, if you were being honest with yourself, you knew that there was likely truth to her claims. Your nephews probably were bastards—but you didn’t particularly care.

Jace was nice to you, and that was all that had ever mattered to you.

He clears his throat, realizing that he had been gawking at your body for far longer than he should. “It looks uncomfortable,” the words spill out without permission, and you nearly laugh when his eyes go wide. “That didn’t come out right, nothing about it actually looks uncomfortable—it looks stunning! I mean, you look stunning! It’s just that, I don’t know, I imagine that having something squeeze you so tightly might be-”

“Jace, it’s okay! Truly,” you interrupt his rambling with a soft giggle. “You should know that I’m not so easily offended,” you playfully chide. “Besides, you’re right. It is quite uncomfortable!”

Actually, quite felt like an enormous understatement. But you didn’t figure that Jace was particularly interested in hearing about how your breasts were aching from being roughly shoved up by the tight garment.

Jace looses a breath, his shoulders sagging in relief. “Then why bother wearing them? Many noble-women go without corsets. Even my mother hardly ever wears one—she believes they’re vile things that only aid in the objectification of ladies.”

Your brows rise, agreeing with the claims of your half-sister. But then you let your attention shift to the dais, meeting the rough stare of the reason why you had been forced into the tortuous garb—your mother.

She’s already watching you when you meet her eye, her lip curled as she sends you a pointed look, silently urging you away from your nephew. It takes a great deal of effort not to shrink beneath the weight of her attention, and you’re beyond grateful for the group of women who shuffle past you towards the dance floor, giving you an excuse to break the hold she has on you.

“I wear it because my mother wishes for all of her children to look their best,” you answer, shifting your focus back onto Jace. “And who am I to disappoint the Queen?”

He notes the sudden callousness of your tone, as well as the way you clasp your hands together at your waist, fidgeting with the golden ring on your index finger. He doesn’t bother asking if you’re okay, however, knowing well enough that you were not—and already knowing why, as well.

You imagine that Jace doesn’t much like your mother; both for her part in the rumors spread about him and his brothers and for the way she has treated his mother.

It makes you upset in a strange way, a part of you always wishing to defend the Queen, no matter how abhorrent her actions. After all, she was your mother—whether you like it or not—and you knew very well that if someone were to try to hurt you or your siblings, then she would gladly lay her life on the line for you.

You were thankful for her; even if her protection hurt, even if her maternal love only exists when your life is at stake.

“Speaking of your siblings,” Jace suddenly notes, veering slightly off-subject as his own stare drifts towards the dais, “how did Aegon manage to weasel his way out of attending tonight?”

Your brows snap together before letting your head snap back towards the dais, managing to avoid your mother’s nasty stare this time by looking to her right, taking note of each of your siblings.

Aemond is sat directly by her side, his posture rigid as his eye scans across the room, alert and on-guard as usual. Next to him is Helaena, leisurely picking at her plate of food and mindlessly bobbing her head along to the symphony being played for court musicians. Daeron, who your mother insisted fly Tessarion here from Oldtown so that he might be present for tonight, is sat next to your empty chair, making idle chatter with those around him.

But Aegon’s chair, sat between yours and Helaena’s, is vacant.

A knot forms in your stomach when you look back at Aemond, his piercing violet eye catching yours, gleaming with a silent order—find our imbecile brother before he makes a fool of us all.

You give him a curt nod before looking away, head whirling as you begin searching the crowd around you for any sign of your eldest brother.

“Simple,” you huff, “he didn’t.”

Jace hums his understanding as you politely excuse yourself, turning away from him to begin shoving through the throng of people filling the room.

You decline invitations to dance and spout excuses as to why you can’t stop to chat as you push past noblemen-and-women from various Houses, trying to maintain the pleasant persona your mother favored while still moving fast enough that you might find Aegon before he finds any new ways to publicly bring shame upon the Targaryen name.

It’s exhausting work—and by the time you have shoved yourself to the other end of the room without finding him, you nearly consider giving up. Your chest hurts and your scalp is itching from being poked and prodded by a dozen or so pins, all of which had been meticulously placed by servants to arrange plaits into a fanciful half-updo.

In many ways, you look like your mother; with your elaborate hairstyle and green dress, the look is tied together by a pendant of the Seven-Pointed Star dangling from your neck.

And, in many ways, you hate it.

Much to the Queen’s dismay, you’ve never much liked the elegant styles preferred by many women at court. No, instead you spent much of your time donning mail with your hair lazily pulled back, joining Aemond for practice in the training yard.

She hated how unrefined you were, how indelicate you were; fearful for how others at court might view you for it, for how much attention you might draw to yourself.

You blow out a sigh, resisting the urge to pull all of the pins from your hair as you will yourself to keep walking, to keep looking for Aegon. A table overflowing with carafes of arbor wine and flagons of ale catches your attention, setting off alarm bells in your mind.

If Aegon were going to choose anywhere to hide at this godsforsaken ball, then it would certainly be in close proximity to the alcohol.

A cacophony of laughter and clinking goblets surrounds you as you approach, scanning over rows of bottles and skimming the faces of those nearby. Spinning your ring on your finger, you walk along the entire length of the long serving table, disappointed when you reach the end of it and find that your brother is still nowhere in sight.

Chewing on your cheek, you fight the urge to pour yourself a drink when you notice a carafe of blackberry wine. The plum colored liquid seems to call your name, singing promises of sweet oblivion, an escape from the restless feeling clawing at your chest.

You’re out of place here in court, and you always have been—you know that, and you worry that everyone around you knows, too.

Sensical enough to recognize that alcohol would likely just exacerbate your current ill-feelings, you shun the carafe and turn towards the grand entrance. Lifting your chin and squaring your shoulders, you try to appear more composed than you feel as you saunter towards the large wooden doors.

If Aegon had snuck off with one of the serving girls, then there was a good chance that he was still somewhere in the hall, either flirting or feeling up their skirts. And, if you were wrong, then at least he had provided you with an excuse to slip away from this mess of a ball.

As you pass by the last serving table, the platters and dishes atop it already thoroughly picked over, you feel someone tug at your dress. You whirl around, a fiery retort already falling off your tongue, fully intending to rip into whoever had found the audacity to touch you without permission—only to find yourself insulting the air.

There was no one there, at least not close enough to have touched you.

For a heartbeat you begin to reel, wondering if you’ve started to lose your mind before feeling the sensation again. A sharp tug at the fabric, just by your knee. Your head snaps down towards your dress, covering your mouth before a gasp can slip your lips.

An arm is peeking out from beneath one of the finely embellished tablecloths, and a well-groomed hand is clutching your skirts. You instantly recognize the hand as Aegon’s, having become intimately familiar with your brother’s touch throughout your life.

Taking a step closer to the covered table, you try to look natural as you hunch over it slightly to get closer to his level, feigning an interest in a half-eaten roast duck.

“What in the Seven Hells are you doing, Aegon?!” Your voice is hushed, not quite a whisper, but low enough so that no one other than him might hear.

Releasing his hold on your skirts, Aegon lifts the tablecloth a little higher, revealing his face. “Get under here,” he tilts his head, motioning for you to join him beneath the table.

“No!”

He swiftly presses a finger to his lips in response to your incredulous shout, shushing you. You stiffen, nervously flicking your eyes to each side, checking to ensure that no one had heard you. Fortunately, the courtiers around you appear far too invested in their conversations and drinks to notice how you appear to have shouted at a roast duck.

Aegon’s lilac eyes are wide, pleading as he shoves the tablecloth up higher, giving you more room to slip beneath it. “Would you just shut up and come?”

It’s the sheer urgency of his tone that piques your interest, although you wish that it hadn’t. You huff out an annoyed sigh, taking another look around the room before gathering up your skirts and sinking to your knees, crawling underneath the table.

Once you’ve successfully sat down beside him on the stone floor, he drops the cloth, shielding the two of you from any prying eyes. The material is thin enough that it allows some light to pass through it, very dimly illuminated Aegon’s grinning face, all urgency having suddenly vanished.

“Welcome,” he almost sounds breathless, the word airy—and utterly unnecessary.

You can faintly see the rosy coloring of his cheeks, a few messy silver waves tumbling across his face, and you’re immediately willing to bet that he’s extremely buzzed. “What are you doing, Aeg?”

Your tone is firm, but there’s a certain gentleness to it that was specially reserved for your eldest brother. While you maintain that you love all three of them equally, it’s undeniable that your relationship with Aegon has always been… different.

He reaches to his side, lifting a carafe from the ground beside him. “Having a party,” he says, raising it towards your face and playfully swirling the garnet colored liquid.

“I’m unsure if you’re aware,” you motion towards the cloth shrouding you from the bustling ballroom, “but our mother has already planned quite the celebration for tonight—and she likely does not wish for it to be ruined by her drunkard son ducking beneath tables like an imbecile!”

Aegon pokes his bottom lip out into a pout. “Why must you assume that I am drunk?”

“Because you’re you,” you drone, cocking your head at him, “and you are always drunk.”

Rolling his eyes, he sits the carafe down on the ground between you. There are only mere inches separating the two of you, both of you squeezing your limbs close to your body to avoid having a foot peek out from beneath the table. Sitting this close to him, you can smell the sweetness of the arbor red of his breath—as well as the faintest hint of sulfur, a sign that he had clearly gone riding on Sunfyre earlier and had failed at washing off the dragon’s strong scent.

You take another breath, inhaling the smell of him into your lungs. It was familiar—comfortable, urging your taut muscles to slacken in his presence.

“And what if I told you that I am sober right now?”

A snort escapes you, sparing him an incredulous look. “Then I would call you a liar,” you tell him, tapping a finger against the rim of the half-empty carafe.

His stare drops down towards it, watching as the liquid ripples when you pull your hand back. When he looks back up, he’s wearing a crooked smile that makes your heart flutter. “Mostly sober, then.”

It’s nearly impossible to stifle your laugh, clamping a hand over your mouth so that you might muffle the sound and prevent passersby from becoming suspicious. The sound only makes his smile grow wider and more genuine, an expression that he graced very few people with.

“I’ll ask again,” you say, speaking only when you're confident that no more laughter will tumble out. “Why are you down here? If mother finds out then she will be furious and-”

Aegon tosses his head back, cutting you off with a groan. “Mother will be furious no matter what,”

Disdain drips from each syllable, thickening the air around you. He didn’t like talking about her much, and you couldn’t blame him for it. Of all your siblings, Aegon had been dealt the worst hand, simply by being born first. He got the brunt of your mothers vile behavior; and you hated that, too.

“Because,” lazily rolling his neck so that he can look at you again, he answers, “I’d rather spend my night under here,” he flicks a hand up, lazily gesturing around himself, “than be forced to sit through even one more tedious speech from some ancient Lord of gods-know-where!”

You bite your tongue, holding back another laugh.

“And,” he continues, nodding in your direction, “I am now saving you from the same mundane fate. You’re welcome.”

“What makes you think that I needed your saving?” You ask, brows rising.

Aegon purses his lips, placing a finger against his chin as he feigns contemplation, studying the intricate styling of your hair, the modest long-sleeved gown, and the Star resting against your covered breasts. “Perhaps it was that our mother has you dressed up as though you’re an aspiring Septa.”

Thinking of the plain women, with their simple gowns and traditional head coverings, you nearly laugh again as you ask, “How many Septa’s do you know that wear corsets and jewelry, brother?”

“None,” he admits, shoulders lifting into an indolent shrug. “Though, if they looked more like you, then I might finally have a reason to attend prayer. Beautiful women would be more than enough to turn me into a pious man.”

A warmth creeps up your neck as blood rushes to your cheeks, unsure if his statement was meant as a compliment—was he saying that he found you beautiful? If so, it shouldn’t have been a particularly shocking revelation. After all, Aegon had complimented you before, many times.

In all fairness, however, most of those times had been when he was thoroughly besotted. He had a habit of sneaking into your rooms and practically draping himself off of you, muttering drunken nonsense about how breathtaking you were. You had never placed much truth in the statements though, assuming that Aegon likely didn’t even recognize who he was speaking to, much less whose bed he had crawled into.

But even if this was a genuine and mostly sober attempt at complimenting you, the flattery of it doesn’t last nearly long enough. Your own insecurity washes back over you far quicker than you like, reminding you of just how unlike yourself you currently feel.

“I do not believe that anything would be capable of turning you into a pious man,” you joke, trying and failing to cover up the melancholy that has settled into your bones. “Not even beautiful women.”

“You could.”

The answer comes far too quick, spilling from his tongue with an eagerness that even seems to catch him by surprise.

“Though, I must say, for as exquisite as this dress makes you look,” his hand reaches across the short expanse dividing you, mindlessly running his fingers along the fabric covering your shoulder, “I much prefer the way look in armor—sweaty skin, messy hair, sword in-hand—all of it.”

Your breath catches in your throat as his touch drifts towards the center of your chest, fingers dragging along the thin chain leading to your pendant, lifting the Star into his palm. He stares at it for a moment before yanking it roughly from your neck, grinning when you yelp. “But this,” he lifts the Seven-Pointed Star slightly, “I absolutely hate.”

With that, he tosses it from underneath the table, sending it skittering across the floor beyond the tablecloth.

Your jaw drops open, a hand pressed against the now-sore spot along the back of your neck. Despite yourself, your lips start to curve into a playful smile. You try fighting against it, try pressing them into a firm line, but fail. “Mother will not be happy about that-”

“She’s never happy,” Aegon interjects. His own expression shifts, the line on his forehead deepening as he says, “Do not let yourself bear her misery. Life is too short—and you deserve more than that.”

A palpable silence is thickening the air, and your breathing seems to synchronize as you simply stare at one another.

Slowly, nervously, you say, “I’m not sure what it is that I deserve,”

“You deserve,” he pauses, lips still parted despite the absence of speech. Then, swallowing back the words that had been building in his throat, he says, “you deserve whatever it is that you want, sister.”

Your hand falls from your neck into your lap, and you avert your gaze, watching your fingers as they fidget with your ring. “And what if I do not know what I want?”

Once, you had thought that you wanted a life like Jaces. A happy life, with a mother that knew how to love you and siblings that hadn’t been raised in fear of their half-sister ascending the throne, taught that their very existence was a threat to her power. But, suddenly, you felt as though you were no longer sure.

Aegon hesitates, watching you carefully. His lilac eyes appear as though they’re searching for something within your own—a hint of recognition, or reciprocation. If he found what he was looking for, then you were unaware. “Then you’ll figure it out,” he sighs, his smile not reaching his eyes. “You have all the time in the world to decide.”

There is something reassuring about his statement, making it resonate with you in a way that you hadn’t expected. You look up, holding his gaze for a heartbeat, then two, and you almost swear that you can see it—the silent invitation, the plea to delve deeper into his words, to decipher exactly what it was that he was promising you.

You have all the time in the world—all the time in the world to decide if he might ever be something you want.

Suddenly you find yourself dancing on the edge of a precipice, chest tightening as you grapple with the idea that, maybe, something more might exist between you and Aegon.

That, maybe, he had always known who he was complimenting and what bed he was slipping into.

That, for him, it had always been you.

“Aegon, I-”

He shakes his head, cutting you off before you have a chance to say something that he fears you may regret. Then, sliding the carafe between you to the side, he scoots closer. “If you plan on staying under my table,” he teases, clearing his throat, “then we need to do something about your hair.”

“I thought you said I looked exquisite?” You stay still as he starts toying with the strands, trying to swallow the tumult of your own emotions.

Aegon’s plucking various pins from your hair, tossing them to the ground. “Yes, but I also said that I prefer your hair when it’s messy. It’s more…” he sucks in a breath, unable to hide the admiration swelling in his chest when he finally exhales, “you.”

Your cheeks are burning hot, and you’re suddenly very thankful for the lack of light around you. On instinct, you almost tell him how your mother wouldn’t agree—but then you think better of it.

“You’re… generous.”

Something about your voice sounds foreign in your ears. You sound nervous—and you’re not used to feeling nervous around Aegon.

His fingers are combing through the plaits forming your updo, his brow drawn taut, framing his lilac eyes, shining bright with concentration. “Generous,” he snorts softly, nails raking lightly against your scalp as he shakes the strands loose, “I don’t hear that one often.”

“Well perhaps you’d hear it more if you weren’t such an ass,” you shoot back, slowly trying to slip back into your usual self.

“Me? An ass?” He’s untangled the final braid, scooting away from you slightly now as he presses a hand to his chest, feigning innocence. “Never.”

Now falling in loose waves, free of those incessant pins, you brush your hair over your shoulder. “Just earlier I heard you telling Lord Grover that if wisdom were measured in wrinkles that he would be named Grand Maester.” You point out, unable to mask your amusement while recalling the old man’s shocked expression.

“Is it not true?” Aegon smirks. “The man is nearly seventy, and his age certainly shows.”

“Lord Grover is only two-and-fifty, brother.”

His brows shoot up, gaping at you. “Tell me that you’re not serious!” When you nod, confirming that you are, he sucks his teeth. “Wow—how unfortunate. He looks positively dreadful for his age, then. I thought that he surely had one foot in the grave by now.”

“Aegon!” You rebuke through your own sputtered laughter, shaking your head at his insolence. “See? This is what I was talking about! If you weren’t so crude then you might get more compliments.”

Swinging his arm back to grab for the carafe, Aegon’s nose scrunches slightly. “Why bother?” He implores, a hint of mischief in his tone. “My crudeness is what you like most about me, is it not? Without it, dear sister, your life would be quite boring.”

Just before he brings the carafe to his lips, he inclines his head towards the tablecloth, emphasizing his words. A reminder—that, without him, you would still be out there, sitting miserably amongst your siblings and being forced to dance with Lord’s twice your age.

There was something more beneath the veil of humor and arrogance, however. A craving that had him tipping the carafe back, hoping that the stinging of the alcohol might numb his gnawing desire for validation—to hear you say that you yes, my life would be boring without you.

“I suppose you’re right,” the admission has him pausing, the carafe lingering against his bottom lip. “Truth be told, I had never put much thought into it before, but you do have a way of keeping life interesting, Aeg. So, I must agree that, without you, my life would be positively dreadful.” Staring at the ground in-between you, you smile before adding, “After all, who else would be able to convince me to risk our mother’s scorn and crawl beneath a table to drink wine and fix my hair?”

There’s a slight tremor in his voice when he speaks, trying to mask the warmth swelling in his chest, “You have yet to drink a single drop.”

“Then I suppose that is the next thing you’ll have to fix,” you say, sticking your hand out towards him, urging him to pass you the carafe. He hands it to you while biting back a grin.

“Careful,” he warns, “drink too much and you may end up like your drunkard brother.”

“I don't mind,” You mirror his expression, your own lips curving as you raise the glass upwards, the strong scent of the arbor red stinging your nostrils. “I quite like my drunkard brother.”

His gaze burns against your flesh as you tilt your head back, allowing the alcohol to slip over your tongue, and you suddenly realize that you are no longer standing on the edge of that precipice.

You’re falling.

a/n - i was honestly just thinking about jude and cardan hiding under a table in the cruel prince and ended up with this? so yeah, definitely inspired by jurdan content (but y'know... no coup d'etat lmao).

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three--rings · 5 months ago

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Threerings' Dinner Plan

Okay so you've got the average or more than the average amount of stress and limitations to your time and/or ability, but you like to eat good food. And you know you need to both eat healthier and more cheaply (i.e. home cooked food.) What do you do?

Well in the past few months I've kinda perfected a system for low effort cooking of very healthy meals that last for many days of leftovers. None of this is revolutionary or anything or original but IDK it's working really well for me so I'm sharing.

(Also this is for omnivores. Sorry non meat eaters.)

Basically the idea is sheet pan meals. Like I said, not revolutionary. But I've found a system to make it as easy and low-effort as possible.

Step One: Choose your meat and recipe.

So mostly I use chicken for this, because it's cheapest. But if your store is having a great sale on pork or beef, by all means. This last week I did pork tenderloin cause they were super cheap I just searched for a recipe for sheet pan pork tenderloin and adapted it.

But we're gonna assume you're going chicken. So I really only like chicken breasts, but if you like thighs you can use those because it's cheaper. I typically use about 1.75-2lbs of chicken at at time for these recipes.

So what I do is buy the thin sliced chicken breasts from the store. The benefit here is they are already pre-trimmed of all the nasty parts so you're not paying for bits of chicken you don't want and also you don't have to handle and cut the chicken yourself. All I do is open the package and I cut each piece of sliced chicken in half in the middle, horizontally. You don't have to do that, but it makes all the pieces about the same size and it fits better on the tray and then people can take exactly as much meat as they want more easily. (I'm only feeding two adults but it would work well for kids that way.)

Step Two: Veggies

So that's your meat, then you need veggies. I use frozen veggies because they are 1)cheaper and 2)pre-cut. You can pretty much use whatever veggies you like with whatever recipe, but I try to keep it in theme. Like with a Mediterranean dish I did onions and bell peppers and cauliflower. Recently I got a bag of "roasting vegetable blend" that was excellent with brussel sprouts, butternut squash, and onions. Get the higher quality veg like broccoli "florets" cause it's worth a few cents more. You will need/want more veggies than you think, like 20 oz total, you can mix a couple small bags of different ones per tray. And they will shrink a good deal in cooking.

Step Three: Sauce/seasoning.

And then we have seasoning/sauce. This is where I turn to internet recipes for "sheet pan whatever chicken." But I have a few I've used that I've adapted so I'll give them here. Whatever you do, basically you just mix the sauce and pour it over the chicken and/or vegetables and throw it all on a sheet tray and cook it in the oven. (Specifics below.)

Korean Chicken

4 tablespoons dark soy sauce (I've tried both dark works better)

4 tablespoons brown sugar

2 tablespoons neutral oil

1 tablespoon sesame oil

2 teaspoons Sriracha sauce

4 cloves garlic , minced (or ½ teaspoon garlic powder) (I use pre-minced jar garlic for ease)

1 tablespoon gochugaru red pepper flakes (if you don't have these just either use a smaller amount of regular red pepper flakes or just more sriracha. This shouldn't be really HOT, just tangy. )

Do Broccoli and Chicken with this, and mix it all in the sauce. It makes the absolute best broccoli EVER. Like I just want a plate of this broccoli it's so GOOD.

Greek Chicken

2 tbsp olive oil

2 tbsp fresh lemon juice

6 cloves garlic minced

1 tbsp dried oregano

1 tbsp dried parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup feta cheese crumbled

(Sub pre-juiced lemon juice and jarred garlic for ease.) Marinate the chicken in the mixture for like 30 minutes first if you have time. Onions, bell peppers and zucchini is good for this. Don't add feta until the last 3 minutes of cooking, sprinkle feta over it and then put it back to get a little melty and browned.

Shawarma Chicken

3 garlic cloves, minced

1 teaspoon ground coriander

1½ teaspoons paprika (may substitute smoked paprika)

2 teaspoons ground cumin

½ teaspoon ground turmeric

1 teaspoon fine salt

¼ teaspoon black pepper

3 tablespoons neutral or olive oil

Juice of ½ lemon

You can again marinate the chicken for a bit if you want. But you don't have to. I recommend cauliflower for this, with whatever else you like. Grape tomatoes are good too. For this one I sprinkled the veggies with curry powder to make sure they got seasoned because there wasn't that much of the marinade.

So for ALL of these the process is this:

Preheat over to 450

Spread the frozen veggies all over a sheet pan (wrap the pan in aluminum foil first for easy clean up.) You can drizzle them with oil, salt and pepper, or a little of the sauce/marinade and toss to cover. Toss the sheet in the oven while it's still preheating. This will get the veggies started and defrosted before you add the chicken so it will all cook together.

Meanwhile get the chicken ready/wait 10-15 minutes for the oven to heat and the veggies to start cooking. (If you're using smaller/more tender veggies you can cut this time. Skip this entirely if you're using fresh.)

Mix your thin sliced chicken pieces with the marinade/sauce. Remove veggies from the oven and push to the sides to make room for your chicken in the middle. You can also simply lay the chicken pieces over veggies if you don't care about the veggies getting carmelized. Arrange your chicken and dump all the sauce. Return to oven.

Cook for about 20-25 minutes. You can check the temp of the chicken with a thermometer, but it's so thin it should be fine. This is why we start the veggies first so they can get mostly cooked and have time to start browning without overcooking chicken.

Remove from oven.

Serve with rice. I have been going the ultra-lazy route of using frozen microwaveable rice, but some of you may have rice cookers.

Congratulations you have a super healthy meal. If you feel crazy you could make a second tray of veggies at the same time and just have less meat with each meal to stretch your $. You could also add beans to your veggies and same.

My husband and I can get dinners for 4-5 days out of one of these meals. But neither of us eats a lot at a sitting, so ymmv on that.

You can also probably see how to adapt this. Find a sauce/marinade recipe, choose veggies and meat, and go! You will have to figure out the cook time for different kinds of meat though.

#recipes #my recipes #easy cooking #think I'm gonna do shawarma chicken this week again #cause that shit was GOOD #need more cauliflower this time #cause my husband stole all of it

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feyburner · 6 months ago

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tumblr user feyburner, i have a confession. i don't know how to roast a chicken, or do anything with a chicken, and at this point i'm afraid to ask.

I can tell you're afraid to ask bc this isn't really a question. But I will answer it anyway. I'm always happy to talk about chicken.

You’ll be pleased to learn that roasting a chicken is so easy. The below explanation is quite long bc I am including all the information I can remember, to set you up for chicken roasting success. But, essentially, you’re rubbing a chicken in oil and seasonings and putting him in the oven for like an hour. Done.

Remember that people have been roasting whole chickens since the dawn of time using whatever they had around bc it’s the most low effort, high reward meal ever. You could say the word “salt” in a chicken’s general direction and toss him at a candle flame and he would still turn out great.

To roast a chicken:

Buy a whole chicken, however big you want. 4-5 lbs is enough to feed 3-5 people with leftovers.

Prepare a workspace with a plastic cutting board (not wooden bc raw chicken juices) and paper towels.

Remove the giblets, pin feathers, extra flaps:

1. Stick your hand up his primary orifice and pull out anything loose. There is usually a handful of little organs like heart and gizzards and sometimes these strings of pale bean looking things (tbh not sure what those are). Save these for stock, except the liver (super dark squishy organ) which will disintegrate. You can eat the liver separate if you want.

2. Trim off any sticky-outy bits that have pin feathers on them, and the flaps of fat/gristle over his orifice. Save the fatty bits for stock. Leave the triangle of fat directly above the orifice (his tail).

Pat the chicken dry with paper towels inside and out. Get him as dry as possible.

Spatchcock: You don’t have to spatchcock/butterfly but I like to, bc it maximizes outer surface area for that good good crispy skin. Also easier to get breasts and thighs done at the same rate.

All you have to do is cut the backbone out of the chicken with poultry shears or kitchen scissors if you’re desperate. Then push down hard to crack the breastbone so he lies super flat. Save the backbone for stock or jus. How to spatchcock step by step guide.

Dry brine: Prepare a bowl of coarse kosher salt. More salt than you’d think. Like 1 Tbsp per lb of meat. Rub salt over the whole chicken inside and out. Don’t skimp on the salt especially on the inside. It will not make your chicken crazy salty, it doesn't penetrate the meat that deep. Also some will be wiped off before you cook.

Put the chicken on a wire rack on a baking sheet and chill uncovered in the fridge for 2-24 hours. The point of this step is the salt draws moisture to the surface of the chicken, which then evaporates in the circulating fridge air. It helps you get crispy chicken skin.

Dry brine + resting isn't 100% necessary, if for some reason you must produce a roasted chicken on a time crunch. But it's a good practice.

Roasting time:

Pat excess moisture off chicken inside and out. If you did not spatchcock you can stuff the inside with a halved lemon or garlic head, herbs, whatever you want.

Seasoning rub: Prepare a small bowl with olive oil (maybe 1/4-1/3 cup?), salt, freshly cracked black pepper, and whatever dried herbs and spices you want. A good starter is: salt, pepper, parsley sage rosemary thyme, paprika, garlic powder, onion powder. I love me some Cajun spice mix like Slap Ya Mama. Start with like 1-2 tsp of each (1 tsp spices, 2 tsp dried herbs) and build from there. Don’t be shy. Recipes on the internet are like “Use 1/2 tsp herbs for this whole recipe” because they’re heading off 1-star reviews from annoying people who can’t handle a molecule of flavor. Season with your heart, your pussy, and your balls. Don’t be ashamed to use a store-bought spice rub. It’s not lazy, it’s efficient. Also, who gives a shit.

Rub the oil all over Mr. Chicken like he’s an Ancient Greek warrior-prince you’re preparing for the Olympic Games.

Some recipes tell you to use butter, or slip butter under the skin, but butter has higher water content than oil and might not get you the ideal crispy skin. You can do whatever you want though. It’s your chicken.

Preheat the oven to 425°. People will tell you a billion different temperatures—screaming hot, low and slow—but I’m here to tell you that it is so hard to fuck up a roast chicken, you can experiment and the results will always be great.

I like to start at a high temp for 30 minutes to get the skin crisping and then reduce to 375° for the rest of the time to avoid burning. Sometimes you’ll have to cover him with foil if the seasonings start charring. That’s fine.

General cook time: 20 minutes per lb of meat, give or take 20 depending on oven temp. A 4-5 lb chicken at 425° -> 375° generally takes me ~1 hour 20 minutes. If you do low and slow at like 325° it might take 2+ hours. Just check on him periodically. Tbh it’s harder to overcook a chicken than you probably think. 5 minutes, or even 10-20 minutes, is NOT the difference between beautiful tender juicy chicken and a bone-dry tragedy. Chicken is not turkey. He is versatile and he can take it.

Pull the chicken when a meat thermometer inserted into the thickest part reads 145° or above. (160° is the “safe temp” but 1. The temp will continue to rise for a few minutes after it leaves the oven, and 2. 160° is the temp at which bacteria dies immediately. 145° is fine for eating. Disclaimer: I am not a scientist just a guy who makes a lot of chicken.)

If you don’t have a thermometer, pull the chicken when you insert a knife into the thickest part and the juices run clear. Gorgeous.

Let him sit for 10-20 minutes before carving. When carving, find the oysters and give them to your favorite person or take them as the Cook’s Bounty.

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Again, this explanation is quite long because I included lots of detail. If you do it even one time, you'll realize it's incredibly easy and intuitive and doesn't take much time at all.

Godspeed!

#feyburner ask #recipes

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clowndensation · 2 months ago

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what recipe are you making that calls for coconut oil roasted lemons :o that sounds delectable

lemon and rosemary chicken with roasted carrots and parsnips :) it turned out really well, except it looked bad on my plate, so here's the leftovers lakjfdlakj

i get it from a little app i pay for, so umm. free recipe:

8 medium carrots (i used a full bag and still feel it wasn't enough. ymmv)

4 parsnips (ditto)

1.5lbs boneless skinless chicken breasts

1 pkg fresh rosemary

2 lemons

1tsp black pepper

1tsp salt

2tbsp extra virgin olive oil

2tbsp honey

4tbsp virgin coconut oil

heat oven to 450f

trim and discard the stem ends and peel the carrots + turnips; quarter lengthwise into wedges and transfer to a baking sheet. for larger carrots/parsnips, you may have to cut into further wedges until they're all uniform.

remove leaves from the rosemary, discard the stems, and roughly chop the leaves.

sprinkle half of the rosemary over the vegetables (save the rest for the chicken).

drizzle the vegetables with 2tbsp olive oil and 2tbsp honey, and season with 1/2tsp salt and 1/2tsp black pepper (their measurements. i probably used more of all these ingredients, but i never measure anything so again, ymmv)

spread the vegetables in an even layer and place the sheet in the oven. roast, stirring once halfway through the cooking time, until browned and tender, 15-20 minutes.

cut the chicken horizontally to form thin fillets.

season the chicken with 1/2tsp salt 1/2 black peper

heat a skillet over medium heat

add 2tbsp coconut oil to the skillet and swirl to coat the bottom

place the chicken in the skillet and cook until browned and cooked through, 3-4 min per side. transfer to a plate

zest and juice one of the lemons into a small bowl and then add the remaining rosemary. thinly slice the other lemon into rounds.

add an additional 2tbsp of coconut oil to the pan, and then add the lemon slices to the skillet. cook, turning once, until lemon is lightly browned (2-3 minutes)

return the chicken to the skillet and pour in the lemon-rosemary sauce. turn the chicken over a few times to coat it in the sauce. cook until the juices are reduced, 1-2 minuites

divide the chicken and lemon slices between plates and add veggies to the side. you're done <3

#recipes

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tarot-junkie · 1 year ago

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The Best Roasted Chicken Ever

Soooo. I'm gonna post the recipe and try not to be obnoxious....this came from a newspaper many moons ago, clipped out by my parents. Since then, it's shifted....there's thing I *personally* would recommend doing differently.....so I'll include those here:

Ingredients:

-4 chicken breasts with bone/skin (truth be told, we switched this to chicken thighs and have not been disappointed)

-1 clove garlic*

-1 tsp. Minced Fresh Parsley (...you can get the packaged stuff lol)

-1/4 tsp. Crushed dried oregano

-1 tsp Dijon mustard*

-2 tsp Fresh Lemon Juice

-2 TBs Olive Oil

-Salt/Pepper

Preheat the oven to 350. Line pan with chicken (recommend foil on the pan, unless you have a drip tray type of pan). Mix together all other ingredients, stir well. Flip the chickens over (so, bottoms up!), spoon it on, smooth it around a bit. Flip them over again, spoon it on the top of the chicken, covering all sides. Use more sauce on the top than on the bottom. I don't rub the mixture in DEEPLY....just spoon 'er on and smooth it around. This will get cooked for at least one hour. In one version of the old-school instructions, you cover/tent the chicken, cook for 20 mins. Remove the tent, cook for 40 mins. (read below....i don't do this haha).

OK. SOME NOTES:

-Typically we increase the amount of sauce we make depending on the size of the chickens. Ex: we used 8 smaller chicken thighs the other night, and this recipe was then made x5. If not, you didn't get a good coat on the chicken. It's really easy to make the mixture, so if you need to throw together some more, no big deal.

-This version of the recipe gives you more of an oil-based mixture....so in truth, we prob add about 2-3 more tsp of Dijon mustard. Meaning it becomes more mustard based/thicker FOR SURE. You'll be able to see this if you make it. Juuuuust be very liberal/extra with it (the mustard), trust me, it works. It's way better in flavor.

-Same note for garlic....we usually make it so that its +mustard and + garlic. I'd love to give you a measurement....and maybe its 2 ish more tsp of garlic as well (on the last package, 1 clove = 1 tsp)

-we stopped doing the tent and stick to close the the 1 hour....though AGAIN....the other night, it was in the oven for 1.5 hours. (and being that they were thighs, no problem). The goal is to get a nice brown skin on there....crusty if possible. In the past we used to burn it....eeeever so slightly. also delicious. I've not tried this mixture with boneless/skinless.

In other words....i gave you a recipe....now go fix it HAHA.

The smell during cooking is one to be experienced. it's so SO SOSOSOSOSO good!

Hope someone tries it :)

#recipes

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breelandwalker · 2 years ago

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Slow Cooker Cream-of-Mushroom Chicken with Rosemary

As part of my journey toward smarter food budgeting and more frequent home-cooked meals, I've implemented a weekly meal prep schedule. Every Sunday, I make large portions of protein and vegetables that can be mixed and matched for additional meals throughout the week.

This week's Sunday meal prep - Cream-of-Mushroom Chicken with Rosemary.

Ingredients:

5-6 boneless skinless chicken breasts (my go-to protein)

1 can cream of mushroom soup, 8oz. (I used the low-fat version)

Lemon juice

Seasonings: Rosemary, roasted garlic, onion powder, cracked black pepper, lemon pepper, parsley, dill

Optional: A pinch or two of salt, white cooking wine

Trim the chicken if needed and slice into bite-sized pieces. Coat the inside of your slow cooker with nonstick spray and load in the chicken. Add 1 can of cream of mushroom soup and about 2 tsp lemon juice. Stir together.

Add the seasonings, using the list above or your own preferences. Measure with your heart or to taste, but always use twice as much garlic as anything else and go light on the salt and cracked pepper. I used about 2 tbsp roasted garlic, 1 tbsp onion powder / lemon pepper / parsley, and 1/2 tbsp dill / cracked black pepper. I also picked a few sprigs of fresh rosemary and minced them for the pot. Dried rosemary works fine if you don't have any pet herbs in your house.

Stir everything together and add the wine or salt if you wish. Put the lid on your slow cooker, put it on LOW, and let it cook for about 90min. Check the chicken, give it a stir, and cut a large piece in half to see if it's done. If it's tender and done through and the juices run clear, turn off the pot. Be careful not to overcook the chicken or it will get tough. Serve right away with your favorite starch and seasonable vegetables.

This makes about 6 servings, or dinner for two with plenty of leftovers. I packed our leftover chicken (and the delicious self-made gravy) with some egg noodles and separate pods of roasted brussels sprouts. It goes equally well with rice or potatoes, if that's your preference.

Altogether, the whole dish took about 15min of prep time and about 90min to cook. Very easy and very quick, and it didn't take a lot of spoons...or dishes.

Give a try, hope you enjoy!

#cooking #food #recipe #Bree's recipes #Slow Cooker Cream of Mushroom Chicken #meal prep #healthy recipes

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supercantaloupe · 10 months ago

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remarkably good soup i made tonight, from mostly pantry ingredients

1/2 onion, thin slices

2-3 garlic cloves, thin slices

1 little can of green chilies

1 can of crushed tomatoes (fire roasted even better)

1 can hominy (same size can as the tomatoes, sometimes they come in bigger ones?)

spices of choice (i used cumin, coriander, bay leaf, oregano, chili powder, and chipotle powder)

broth

leftover roast chicken, cut in bite size pieces (you could also poach a raw chicken breast in the soup and then cut or shred it once it's cooked)

saute the onion and garlic in some oil til soft. add spices, canned chiles and tomatoes, and cook until toasted and almost dry. add broth, hominy, chicken, and simmer until the veg is soft as you like. also salt to taste. i topped my bowl with crushed tortilla chips, shredded cheese, and lemon juice (i was out of lime)

#sasha speaks #recipes #vaguely tortilla soup ish i suppose #also i drained + rinsed the hominy before adding it but the tomatoes and green chilies i just dumped right in

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cruelfeline · 8 months ago

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Roasted lemon-pepper chicken with asparagus and and a yoghurt-feta smear.

Well. It was supposed to be roasted. I don't like roasting chicken breast: I feel like it never gets browned properly. So the chicken went in the pan, and the veggies were roasted!

Came out amazing. 10/10 would feed to Frey and taunt Cuff with.

#cf cooks

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asongofstarkandtargaryen · 1 year ago

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HOUSE OF THE UNDYING PROPHECIES

When Daenerys entered House of the Undying she received some of the most compelling visions of asoiaf books. I know that plenty of other fans have already tried to decipher them but since this is my favourite chapter of hers (and one of my favourite chapters in general) I decided take a shot, too. Please note that this post is purely speculation, especially when it comes to visions that haven’t happened yet. I could end up being totally wrong as I’m not the one writing these books. That’s why while I respect people having different views, I won’t participate on any debate about the views I expressed here.

First of all, I feel the need to divide the visions into four categories. Those which belong into the first category happen before Dany meets the Undying, the second one consists the visions the Undying speak about, the third one are the visions which occur after Dany asks for further explanation (three sets of triple visions) and in the final category are those rapid visions that happen as the Undying trying to distract her from realising that they are about to cannibalize her.

FIRST CATEGORY

In one room, a beautiful woman sprawled naked on the floor while four little men crawled over her...One was pumping between her thighs. Another savaged her breasts, worrying at the nipples with his red wet mouth, tearing and chewing.

I believe that the woman symbolizes Westeros and the four little men are the kings fighting over her. It could either be Stannis, Robb, Joffrey and Renly (excluding Balon because he didn’t have as big impact on the country as the other four) or Stannis, Robb, Joffrey and Balon (excluding Renly who was already dead at that point).

Farther on she came upon a feast of corpses. Savagely slaughtered, the feasters lay strewn across overturned chairs and hacked trestle tables, asprawl in pools of congealing blood. Some had lost limbs, even heads. Savaged limbs clutched bloody cups, wooden spoons, roast fowl, heels of bread. On a throne above them sat a dead man with the head of a wolf. He wore an iron crown and held a leg of lamb in one hand as a king might hold a scepter, and his eyes followed Dany with mute appeal.

I think that this one shows the Red Wedding and that the dead man with the head of a wolf is Robb (foreshadowing the cruel way his corpse will be defiled)

I know this room, she thought. She remembered those great wooden beams and the carved animal faces that adorned them. And there outside the window, a lemon tree! The sight of it made her heart ache with longing. It is the house with the red door, the house in Braavos. No sooner had she thought it than old Ser Willem came into the room, leaning heavily on his stick. “Little princess, there you are,” he said in his gruff kind voice. “Come,” he said, “come to me, my lady, you’re home now, you’re safe now.” His big wrinkled hand reached for her, soft as old leather, and Dany wanted to take it and hold it and kiss it, she wanted that as much as she had ever wanted anything. Her foot edged forward, and then she thought, He’s dead, he’s dead, the sweet old bear, he died a long time ago. She backed away and ran.

The Undying are trying to tempt her by showing her most happy memories: when she lived on the house with the red door with Ser Willem. It’s one of the hardest trails she faces inside HotU because as an orphan girl she always longed for a home and this vision is promising exactly that. But Dany is known to prioritize her mission over her own happiness and that’s what she does here.

Beyond loomed a cavernous stone hall, the largest she had seen. The skulls of dead dragons looked down from its walls.Upon a towering barbed throne sat an old man in rich robes, an old man with dark eyes and long silver-gray hair. “Let him be king over charred bones and cooked meat,” he said to a man below him. “Let him be the king of ashes.”

This is a vision of her father, Aerys Targaryen.It's interesting that Dany doesn't recongize him, she doesn't even see a resemblance in appearance with her and/or her brother. Unlike the next vision where she sees Rhaegar and she links him to Viserys in terms of appearance. I understand that King Aerys wasn't taking care of himself and looked pretty much awful so it makes sense not to link his appearance on either Dany or Viserys.

However, on a deeper level I believe this is because Dany still refuses to see the actual true nature of her father. I do believe that later in the books she will have to accept the fact that her father wasn't the best person (and unlike what her antis say I don't believe that any of his father's bad traits reflect badly on her)

The man had her brother’s hair, but he was taller, and his eyes were a dark indigo rather than lilac. “Aegon,” he said to a woman nursing a newborn babe in a great wooden bed. “What better name for a king?” "Will you make a song for him?” the woman asked. “He has a song,” the man replied. “He is the prince that was promised, and his is the song of ice and fire.” He looked up when he said it and his eyes met Dany, and it seemed as if he saw her standing there beyond the door. “There must be one more,” he said, though whether he was speaking to her or the woman in bed she could not say. “The dragon has three heads.” He went to the window seat, picked up a harp, and ran his fingers lightly over its silvery strings. Sweet sadness filled the room as man and wife and babe faded like the morning mist, only the music lingering behind to speed her on her way.

Martin has confirmed that the couple on this vision are Rhaegar Targaryen and Elia Martell with their son, Aegon. The need for another child is a hint towards Jon being Rhaegar's son.

I don't believe that Rhaegar was right about Aegon being the chosen one and the one with the song of ice and fire. It's not like Rhaegar wasn't wrong before about interprenting the prophecies -in the past he believed he was tPtwP- so I believe that this is another time he's wrong. After all, Rhaenys, Aegon and his third child (Jon) can't be the three heads of the dragon when only one of them is alive.

SECOND CATEGORY

…mother of dragons… child of three…

Dany is the mother of dragons and she’s also the third child of Aerys and Rhaella Targaryen

...three heads has the dragon...

Speculation time!

I believe that three heads of the dragon are Daenerys, Jon (those two are Targaryen) and Tyrion, who also shares lot of parallels with them and I could see him working with them to defeat the Others/ to built a better future for Westeros. Another candidate could be Bran Stark, I guess.

...child of storm...

She’s Daenerys Stormborn, born during a storm.

three fires must you light . . . one for life and one for death and one to love . . .

The first one was the funeral pyre of Drogo which gave birth to her dragons. The second one I suspect it will be Dany fighting her enemies using her dragons. As for the final one I believe it will be Dany and her dragons contributing to the fight against the Others. She will do it out of love because she's Mhysa and loves her people.

three mounts must you ride . . . one to bed and one to dread and one to love

I think the first one refers to Dany riding silver on her wedding with Drogo, the second will be Dany riding Drogo to destroy her enemies and the last one finding love in Jon Snow. Alternatively, the mounts could refer to her husbands: Drogo, Hizdahr and future husband Jon Snow.

. . .three treasons will you know . . . once for blood and once for gold and once for love . . .

I think that Mirri is the first treason, the second could either be Hizdahr or Ser Jorah. As for the third which hasn’t happened yet, I don’t think that based on the facts we know so far we can speculate what that might be.

THIRD CATEGORY

1. First set of three visions:

1a. Viserys screamed as the molten gold ran down his cheeks and filled his mouth

Viserys’ death.

1b. A tall lord with copper skin and silver-gold hair stood beneath the banner of a fiery stallion, a burning city behind him.

Rhaego, with his father’s coloring and his mother’s hair, in a what if situation where he grew up to become a powerful leader. Note that like the previous vision this is also associated with death because that poor boy was born dead.

1c. Rubies flew like drops of blood from the chest of a dying prince, and he sank to his knees in the water and with his last breath murmured a woman’s name.

Rhaegar’s death.

… mother of dragons, daughter of death…

Daenerys’ father died before she was born, her mother died giving birth to her and the previous visions highlighted how some of her closest relatives are dead.

2. Second set of three visions:

2a. Glowing like sunset, a red sword was raised in the hand of a blue-eyed king who cast no shadow

Stannis with his fake lightbringer sword. He has no shadow, because at that point of the story his shadow was used to kill his enemies (aka Renly)

2b. A cloth dragon swayed on poles amidst a cheering crowd.

The Young Griff, Aegon, who in reality isn’t the son of Rhaegar Targaryen (cloth dragon)

2c. A great stone beast took wing, breathing shadow fire.

Perhaps this refers to the alchemists who create an artificial dragon. They could be hired by Lannisters as they are the only major opponents of Dany who aren’t mentioned on the slayer of lies section.

...mother of dragons, slayer of lies...

Dany will kill/defeat her enemies in the race for the Iron Throne and their lies will be revealed.

3. Third set of three visions

3a. Her silver was trotting through the grass, to a darkling stream beneath a sea of stars

Dany remembering her wedding night. Dany’s wedding to Drogo is her becoming part of the dothraki community and later on commanding her own khalasar.

3b. A corpse stood at the prow of a ship, eyes bright in his dead face, grey lips smiling sadly.

I really want to say Victarion Greyjoy for that one because the desciption fits him so well (Iron born are “dead men” according to their religion). However, since this set of vision refers to Dany’s “husbands” the only way of being him is if he almost marries her. Otherwise, it could be Hizdahr or Daario accompanying her to the journey to Westeros (very unlikely for the former one) and dying while they are on the ship. Depending on which this section refers to, it could also be linked to the army they bring in their alliance with Dany.

3c. A blue flower grew from a chink in a wall of ice, and filled the air with sweetness.

Lyanna Stark is the character associated with blue flowers and her son is currently on the Wall. The fact that the air is filled with “sweetness” indicates a good and probable indimate relationship between Dany and Jon. Perhaps aside from being her future lover could also become her future husband? Jon Snow brings with him the forces of the North as I suspect we will see him rising on the next book to become the leader of the North.

… mother of dragons, bride of fire…

She’s a Targaryen and mother of dragons so of course she’s associated with fire. She’s referred as bride because that’s her relationship with the men on the above three visions.

FOURTH CATEGORY

Shadows whirled and danced inside a tent, boneless and terrible

Mirri’s magic inside Drogo’s tent.

A little girl ran barefoot toward a big house with a red door.

At first glance, it’s easy to say that it’s Dany as a kid on her childhood home. However, Daenerys would recognize her childhood self, she wouldn’t refer herself as “a little girl”. Maybe it’s Arya Stark? the only significant character who fits the description of a little girl. My crack theory is that it’s Dany's child running toward her house (bc she bult that house with the red door she desired). The reason she doesn't comment on the girl's appearance is because she looks like Dany's future husband who she hasn't meet yet.

Mirri Maz Duur shrieked in the flames, a dragon bursting from her brow

Mirri’s death.

Behind a silver horse the bloody corpse of a naked man bounced and dragged

It’s the guy who comes to poison Dany in AGOT and is punished for that.

A white lion ran through grass taller than a man.

I think it’s Tyrion who is shorter than most men. Next to him, the grass would look taller than next to an average height man. Another possibility is Jaime who is a Lannister (lion) but as a member of Kingsguard wears white.

Beneath the Mother of Mountains, a line of naked crones crept from a great lake and knelt shivering before her, their grey heads bowed

A future vision where Dany becomes leader of all dothraki.

Ten thousand slaves lifted bloodstained hands as she raced by on her silver, riding like the wind. “Mother!” they cried. “Mother, mother!” They were reaching for her, touching her, tugging at her cloak, the hem of her skirt, her foot, her leg, her breast. They wanted her, needed her, the fire, the life, and Dany gasped and opened her arms to give herself to them…

The Mhysa scene that happens on ASOS.

#canondany #daenerys targaryen #asoiaf meta #valyrianscrolls #a post of ice and fire #daenerys meta

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kickthecan-revolution · 9 months ago

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I made this tonight and it was so good. I didn’t use the flour (I’ve never fried chicken) but pan-roasted it instead. It was lemony, garlicky and delicious. I have a bunch of Trader Joe’s rice bags I need to get rid of, so popped a bag of that in the microwave and had myself a very healthy dinner. I overcooked the chicken because I’m so scared of killing myself or making myself sick, but my sister is going to send me a meat thermometer I can use. It’s the little things.

Food is freakishly expensive how could anyone suggest that the economy is improving? Did you all see where Wendy’s is going to charge surge pricing for their food at certain hours? Was that a joke ?

Today was very long and very intense. I need to start this new job right now or we are not going to make the deadline and I still have to transition all of my work and my team. My colleague has agreed to take my direct reports but my boss still needs to approve that. She set some time up for us on the 7th to go through the transition but if this thing starts on the 11th, I need to tell my team right now. I can’t spring it on them. I have a whole plan on when I will tell them, when I will tell everybody else in my company that I work with, all of the business partners, and then how they can start meeting with their new manager. I hope she goes for it, doing both jobs at once is not doable for long. I hope she goes for it.

One of my team today said he has so much change in his life, work is the only thing that stable. I felt sick to my stomach. I protect these guys a lot and they know it, I think it’s really going to be tough for them. I don’t want to think too much of myself. It actually might be fine, I hope so.

It will be fine. It will all be fine.

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naritaren · 1 year ago

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Fuck it. Some great ways to add veggies to your diet:

- roast those fuckers. This works for most veggies except corn kernels (you can do the whole cob though!). All you need is some oil, seasonings (do not forget salt and pepper), and whatever herbs you got. You can use frozen veggies for this with no problem. I also throw some chicken breasts and season them up the same way and let them roast on the same sheet pan. This lessens the clean up and all the juices mix and it gets tasty. Squirt some lemon juice over it when you're done and ta-da

- dice or grate them into sauces for pastas or into meatloaf! Carrots are great for this because they have a ton of moisture and can make a meatloaf super moist! You can also just toss a fuckton of spinach into spaghetti sauce and pour it over some noodles. Fast and easy.

- cheese them up. Cheese in excess ain't the best for your cholesterol, but a little will help with the veggies and can help get some dairy into your world (which you need)

- another not so healthy tip, but sautee them in some bacon fat (or duck fat if you're fancy). It's a great way to make them tasty

- go hard on the seasonings and herbs. When in doubt, use some Lowry's. A lot of people think veggies can only be steamed unseasoned messes. Just season them up nicely.

- butter. Butter makes things better. Use it.

- soup or chili! You can totally throw a bag of frozen corn kernels into a pot of chili. (I do this instead of beans because I don't fuck with the texture of beans) Or just throw random veggies in some stock with maybe shredded chicken or whatever and you have a soup.

Break out of this thought process that you need to suffer for veggies. Once you start to expand how you prepare them and how you spice them up, it gets easier to eat them. You don't need to eat a variety if you can't stomach others, just find which ones you like. My autistic ass loves brussel sprouts and broccoli, so I have those more often than others. I don't fuck with the texture of peas so I just don't eat them.

Find what works best for you and go with it. More veggies mean more vitamins and stuff in your body, and you need those.

#tw food

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unsigned-me · 6 months ago

Text

Trying Food From Bram Stoker's "Dracula"

Paprika Roast Chicken over Mamaliga

Before offering the recipe, proper dues and citation must be given! Here is the proper website of the recipe I tried:

“I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.”

-Dracula, Chapter 1

“I had for breakfast more paprika, and a sort of porridge of maize flour which they said was "mamaliga"…”

-Dracula, Chapter 1

As it can be guessed, I’m heartily partaking in Dracula Daily. I decided that merely re-reading the novel wasn’t enough for me, and at the very least I should try a recipe or two. Now, I’m unsure about the authenticity of the recipe, though I enjoyed it regardless, and would appreciate recommendations for more authentic versions. Ah, I’ve spent enough time tottering on like a bird, here is the recipe. After which I’ll give a few thoughts.

Paprika Roast Chicken over Mamaliga

(A lofty thank-you to Heather Schmitt-Gonzalez, the author of the recipe, is in order. Thank you.)

prep time: 15 MINS cook time: 35 MINS total time: 50 mins

INGREDIENTS:

For the chicken:

2 tablespoons honey (all I had in my abode was Hot Honey, which seemed to work fine.)

2 tablespoons unsalted butter, melted

1 tablespoon freshly squeezed lemon juice (alas, mine was not fresh…)

2 tablespoons smoked paprika

1 1/2 teaspoons kosher salt

1 teaspoon garlic powder

1/2 teaspoon ground white pepper

1 (3.5 pound) chicken, cut into 8 pieces (I’m not fond of bones, chicken breast worked for me, just be sure to confirm the poultry is cooked thoroughly.)

1 large yellow onion, peeled and cut into 1/2"-thick wedges

For The Mamaliga (Romanian Cornmeal Porridge):

3 1/2 cups water

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1 cup coarse yellow cornmeal (sometimes labeled grits or polenta) (My note: I never knew I was already so familiar with this dish!)

1/3 cup sour cream, optional (heavily optional in my case, something about it makes me uneasy.)

1/4 cup chopped fresh mixed herbs (parsley, thyme, sage, tarragon), optional

INSTRUCTIONS:

Make the chicken:

1. Preheat oven to 500° F; place rack in upper third of oven. (Fainting for those with glasses. Warning; temporary, foggy blindness.)

2. Combine first 7 ingredients for the chicken in a large bowl until smooth. Add chicken pieces and onions; toss to coat. Pour everything into a 12-inch cast-iron skillet (or similar sized dish), with the chicken is skin side up, making sure to scrape all of the paprika paste into the pan. (If there is anything I would have done better, it is slightly increase the amount of paste I made.)

3. Slide into hot oven and bake until chicken is just cooked through (should register 165° F on an instant-read thermometer), 30-35 minutes. (Around 74 degrees Celsius. There may be some burning, I find it didn’t detract much.)

Make the mamaliga:

1. In the meantime, put the water, butter, and salt in a medium-large pot and bring to a full boil. Using a wooden spoon, stir costantly as you gradually add the cornmeal, stirring constantly. (Those from the American south or anywhere that grits are common, will be well acquainted with these steps.)

2. Reduce heat to low and simmer, stirring often, until it thickens and starts to pull away from the sides of the pot, 30-35 minutes. If using, immediately stir in the sour cream and herbs.

To serve:

1. Serve chicken and onions over the hot mamaliga, spooning a little extra paprika butter from the pan over the top.

This was a wholly wonderful meal. Not nearly as “Thirsty” as dear Jonathan proclaimed, but I will not poke fun at him for it. The chicken was certainly savored and will be made again. The Mamaliga wasn’t much of a shock, as I’ve technically already had it—just under a different name. Regardless of its accuracy, it was filling and hearty. A type of dish best eaten shared. (Though, most dishes are heightened by company. Cooking or baking for others brings me such joy.) I think you may enjoy the recipe, if you do intend to try it, and hope it brings you the contentment of a pleasantly fat cat (like it did me).

#dracula #Cooking #Recipe #Blog #blogging #dracula daily #musings #personal thoughts

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feyburner · 4 months ago

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Hello teacher feyre, I've been following your cooking tips and recipes and I wonder if there's any recipes/tips you have for someone who cooks only as a means to an end (food on the table), so something quick or easy. Thank you in advance!

You can’t go wrong with the basic carb + protein + veg. There are infinite variations on this in every cuisine. Whenever I’m cooking dinner it’s just carb (usually rice or quick homemade flatbread of some sort, sometimes Asian noodles; I’m not a pasta person) + protein (chicken, beef, pork, tofu) + veg (whatever was on sale).

The fastest and easiest way to cook things is sautee/stir fry imho, I know baked sheet pan meals are also a thing but for speed + Cooked Well I really only trust the oven for roasting veg. I’ve never had much luck with roasting meat in the oven, it never browns to my satisfaction (except for whole roast chicken). I only use the oven for braising.

Stir fry is hella easy. All you need for a good stir fry sauce is roughly equal parts salt/savory, acid, sweet, spice/herbs + some water or broth, maaaybe a thickener (cornstarch slurry). I usually just improvise with whatever I feel like. Soy sauce, rice vinegar, brown sugar or honey, chili sauce or sriracha as a base, add water or broth until you have enough to cover what you’re stir frying. Salt and black pepper. Not the fanciest but it takes 5 min.

A typical dinner I make is rice, chicken, onions + bell peppers. First get the rice going in the rice cooker. Usually just with water, sometimes with broth, or coconut milk + lime zest if I have a lime. Pat the chicken dry and rub with kosher salt and whatever seasonings (can’t go wrong with S&P + garlic powder, paprika, chili powder or Cajun seasoning, or herbs: parsley sage rosemary thyme. Or get pre-made spice rubs! Who cares!). Cut into bite size pieces. Sometimes I’ll velvet/marinate it, sometimes I’m lazy. Sautee the chicken in a hot wok with oil until it’s browned. (I cut into bite-size pieces so it cooks fast inside too. Or you can do “hands off” for whole chicken breasts: Heat oil in a pan with a tight-fitting lid. Press seasoned chicken breasts flat with your hands. Place 2-3 chicken breasts in pan, brown 2-3 minutes on one side. Flip. Put lid on pan. Turn heat to low and and do not touch for 9 minutes. Perfect juicy chicken breasts every time.) Remove chicken from wok, pour out juice if desired, add onions, sweat a few minutes until softened, add peppers, sautee a few more minutes until peppers are softened/browning but still a bit crisp, add minced garlic, toss 1 more minute, done. Season through the process with whatever you want. Baseline = S&P, garlic.

When you’re cooking fast the thing that is most important is highlighting & enhancing the flavor of your raw ingredients. You’re not putting hours into a curry or a braise, so just season to show off the flavors of your onions, peppers, etc. S&P, garlic, and a finishing sprinkle of lemon juice, can’t go wrong. Spices and seasonings to your taste. Soy sauce. Whatever. Sautee until it looks like something you want to eat. Done.

Ground beef or pork, sausage cut into coins. Whatever’s on sale. Spinach is a big one in our house bc wilting spinach in a pan takes 5 minutes. Onions—edible in 5 minutes, don’t have to spend 45 caramelizing. Yukon gold potatoes—wash, chop, boil 9 minutes in salted water until fork tender, drain, quick pan-fry for a good crisp.

Figure out your staples—what you like, what’s cheap, what’s easy—and figure out fast ways to cook it and you’re done. Carb + protein + veg = you will never run out of things to cook, just switch up seasonings and whether you do a stir fry sauce or not.

The thing about cooking regularly is you figure out your go-tos and that makes it much easier. You don’t have to look at new recipes every night. You realize you can pretty much do anything to anything once you understand the 101 Basics of how to cook it.

Sorry this is rambling. Hope it helps a bit??? Feel free to ask for clarification.

EDIT: Wait I thought of actual tips.

- Always heat pan first, then oil, then once oil is shimmering/shivering add food. It’s faster, and you don’t ever want food sitting in room temp oil—it’ll just soak it up and get oil-logged instead of browning or crisping.

- You can use more flame than you might think. Default to medium/medium-high heat unless a recipe says otherwise, or unless you’ve already browned something and now you want it to keep cooking without burning. But if you cook everything on low heat out of caution it’ll just be slower and you won’t get satisfying textures.

- Season throughout, not just at the beginning or end. Flavor (especially salt) builds, and needs to build.

- Salt is your absolute best friend. Nothing is complete without it.

- Taste often. Don’t just make a sauce and dump it in without tasting. Ounce of prevention, pound of cure.

- When adding cornstarch to a stir fry sauce, always do a slurry (equal parts cornstarch + water whisked until smooth, usually 1 Tbsp each). Don’t ever just dump a spoonful of cornstarch into something. It will give you cornstarch lumps which will never dissolve.

- You want things to be dry when you toss them into hot oil. Especially meat, the reason for patting dry then rubbing in salt is to dry out the surface (salt draws moisture to the surface, then you can wipe it off again). This is how you get a nice crispy brown crust. Water = steaming, not crisping. (Most veg is easily steamed or blanched if you want to reduce the amount of oil you’re consuming.)

Okay I’m done. For now.

#feyburner ask #food

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