#it includes carmelized onions

[justletmeon12]

Random Idea

I was chatting with my parents, and my dad was showing off his garlic festival shirt that oddly resembles the Starbucks logo.

We joked a bit about a "garlic latté," but it got me thinking:

We add spices to coffee to affect the taste all the time, and there are plenty of savory uses of coffee out there. Why not? I have garlic powder. You could mix it with the grounds to give the brewed coffee a kick, mix it into hot coffee so it dissolves, even sprinkle it over a coffee drink with whipped topping or foam.

Won't be trying it tomorrow because Yom Kippur, but might screw with it on Sunday.

[silverirony]

2024 was so weird. in some ways it was one of the worst years ever like i managed to isolate myself from people in new and exciting ways i didnt know were possible. but on the other hand I applied to my first conference, got accepted, wrote my first article, presented my own research, got accepted to a stipend/exchange, finally learned how to use my old film camera, and started drawing again. im starting to think that every year is just going to feel like the worst it's ever been but when I look back on it I'll have to admit that it really wasn't. over and over every year!!!!! insane!!! anyway.

[embodyingchaos]

Hi! Since you are writing for Finn could you please write about the gaga episode including the reader and they help him with his red outfit or the rocky horror episode? Thank you!

❥ hi sweetheart! MY FIRST GLEE REQUEST AAAAA im so excited, i hope you like this! (so sorry this is so late!)

theatricality rewritten pairing: finn hudson x gn!reader genre: platonic, fluff, sorta angst(?) warnings: finn being sortaaa homophobic, mention of the f slur, finn being a jerk, this is like so bad im so sorry word count: 1.9k

the halls of mckinley were filled with students roaming around, conversing with one another while someone was just trying to put their books back into their locker. y/n swore as the books inside their locker fell out and plopped onto the floor, “how the hell does this even happen, i put them sideways for god’s sake.” they whispered to themselves, bending down to grab them before rearranging their positions. as they were putting their books back in, finn hudson had approached them.

“hey, y/n.” they looked up, “oh, hey finn. what’s up?” y/n asked as they closed their locker, “so many things are up. so many damn things.” he exasperatedly said, leaning his back on the wall. 

finn and y/n had been friends ever since pre-school, they used to be best friends but some things change. they both reconnected when they joined the glee club around the same time. “what is it now? rachel? quinn? puck?” “kurt.” y/n whistled lowly, “that’s a new one.” they started to walk down the hallway to head to the glee club. “what about him?” “well, my mom made us move in with him and his dad, and now- now, i’ve got to share a room with him! like the dude’s fine and all, sure, but i need my privacy and he kinda makes me feel, i don’t know, uncomfortable?” finn rambled, stuffing his hands into his pockets as his flannel brushed to the side.

y/n only chuckled, “why on earth does he make you uncomfortable?” their question makes finn fidget a bit, “he just… i’m so sure he likes me. it’s obvious. sharing a room with him is like sharing a room with a girl that likes me.” y/n gave him a weird look, “okay, i’ll pretend you didn’t just compare kurt to a girl and that you think he likes you-” “i’m not thinking it! he does!” they sighed, “right. look, if it bothers you that much, sleep in the living room. it isn’t that complicated, finn.” finn huffed and nodded as they entered the choir room.

he sat beside tina, who was looking a little off today and that’s when it clicked. “you aren’t wearing your usual goth look, t. what happened?” y/n asked her as they sat beside finn, “figgins thinks she’s a vampire and said if she wore goth any time soon, she’d get suspended.” mercedes explained, “what.” y/n deadpanned, in disbelief that their principal actually believes vampires are real.

“it’s so weird.” “this so isn’t you.” artie and finn commented, “i feel like an asian branch davidian.” tina expressed woefully, will frowned at her state. “tina, are there any other looks you can try?” mr. schuester’s question started a plenty of suggestions. “biker chick?” “cowgirl?” “hood rat.” “computer programmer!” “cross-country skier.” “catholic schoolgirl?” “a happy-meal, no onions… or a chicken.” everyone looked at brittany with concern before tina had enough of their ideas.

“look, i appreciate it, guys, but it just isn’t me. i know who i am, and i’m not allowed to show it. it’s like communism.” she begrudgingly comments before rachel stomped into the room, fervent as always.

“guys, we have a serious problem. you know, i’ve been doing some deep background on vocal adrenaline-” “isn’t that against the rules?” artie asked her, “no, not at all- or, probably. whatever!” schue shook his head at her answer, but rachel didn’t really seem to care. “anyway, what i figured out, i rooted through the dumpsters behind the carmel auditorium and i found 18 empty boxes of christmas lights.” tina’s eyes widened, “oh, no.” “which led me to joelle fabrics. i asked them about red chantilly lace and they were sold out!” rachel exclaimed and now the girls and kurt looked entirely worried. “oh, sweet jesus.” “oh, my.” mercedes and him commented, a few of the guys looked confused.

mr. schuester looked at rachel, “what?” “they’re doing gaga.” kurt explained while mercedes and rachel expressed how screwed they were. “we should have guessed it. they’re going full out theatricality. they know it’s the easiest way to beat us. damn them!” y/n took a deep breath in, they were definitely screwed.

“what’s up with this gaga dude? he just dresses weird, right? like bowie?” puck’s question made rachel scoff, “lady gaga is a woman! she’s only the biggest pop act to come along in decades! she’s boundary-pushing! the most theatrical performer of our generation, and she changes her looks faster than britt changes sexual partners.” “that’s true.” she agreed as kurt went on a rant about how amazing lady gaga is.

“it makes sense that vocal adrenaline would pay homage. it’s a brilliant move. she’s a perfect fit for them.” artie muttered, “now, hold on a second.” schue spoke up, “we might be able to kill two birds with one stone here. we can help tina find a new look and find a competitive number for regionals.” tina smiled as y/n held her hand encouragingly.

“this week, your assignment: gaga.” a round of whispers filled the room as the girls and kurt began to plot, rachel announced the ideas were coming to her, needing a pen and paper before mr. schuester pointed at his office. the boys, however, didn’t look too happy about it. y/n was pretty neutral on the topic. 

after the glee meeting, both finn and y/n walked side-by-side in the hallway as they headed to class. they turned to finn, “you look excited about gaga.” they commented sarcastically but finn didn’t catch that. “what? i’m not-” “i know. i was being sarcastic, you big doof.” y/n smiled, “come on, it isn’t so bad. lady gaga’s got some catchy hits, like just dance.” finn tilted his head, “of course, you don’t know that song. why did i even mention it?” they muttered to themselves, looking around the hallway with a bored expression.

finn let out an annoyed grunt, “why are we always doing the things the girls wanna do?” he wondered out loud, y/n pressed their lips into a firm line. “well, if that’s how you feel, then why don’t you express it to mr. schue? i’m sure he’ll understand your point of view. sometimes.” the tall boy nodded, slowly smiling. “maybe i will.” he simply said before turning back around to head to mr. schuester’s office. “aaand there he goes.” y/n quietly commented, continuing their journey to history class.

gaga week had gone extremely well, other than karofsky and azimio picking on tina and kurt, and rachel finding out that vocal adrenaline’s coach was her mom. finn had also convinced mr. schue to allow the boys to do a song by the band kiss instead of lady gaga.

y/n was getting text spams and long rants every five minutes from finn about how much of a hassle it was to live with kurt, it was honestly starting to get on their nerves. they didn’t care about it much until they got a text from the quarterback saying he had called kurt a slur when he was blinded by rage. 

finn drove to their house and was immediately met with an upset face. “i cannot believe you called him that!” they yelled as finn fell onto their bed with his hands on his face, “i know, dude. i feel really bad about it, too.” he groaned in frustration, mad at himself for being such a jerk.

“i wanna make it up to him, but i just don’t know how.” finn muttered, staring up at their bedroom’s ceiling. y/n fiddled with their oversized t-shirt before their eyes lingered on a specific costume that was hung on their closet door; their gaga costume. y/n smirked, “i have an idea.” they slyly turned towards their best friend who raised his head up with a questionable look on his face.

with that, they spent the entire night fashioning up a theatricality costume for the boy as a way to show his support for kurt and that he was different from the other guys on the football team who would judge and scrutinise everything the glee club did.

the next day, since it was the end of the week, everyone had decided to go to school in their costumes. y/n didn’t mind but it was a bit uncomfortable to get to and from class in white latex tights.

“woah! guys, why are you all in your theatricality costumes?” mr. schue asked as he walked into the choir room, “it’s the end of the week. we were kind of hoping to learn what the lesson of the assignment was.” artie told him, “well, um, you guys have had some great numbers this week but i’m not sure that i know either.” he confessed and the rest of the club chuckled with him before a voice spoke up.

“i do.” tina walked into the room in her usual goth attire, “goth tina! you’re back!” y/n exclaimed, beaming at her. the girl smiled at their enthusiasm, “i refuse to dress like somebody i’m not to be somebody i’m not, and i learned it’s good to be a little theatrical.” she said before taking a bow as everyone applauded. “there she is! she’s back!” mr. schue encouragingly announced, patting her on the back.

artie looked around amidst all the cheering, realising that two people were missing. “wait, where’s kurt? and where’s finn?” his question made everyone look around, before the revelation hit y/n. “guys, we need to go find them. now.” the entire club ventured out together through the hallways to find the two guys, which they did.

“oh my god.” “what is finn wearing?” santana stated and quinn asked, in shock. “he wanted to make up for something he did to kurt so i helped him with his gaga costume.” y/n explained, “problem was that we could only use this old shower curtain i found in my attic.” they added, snickering at the sight of their friend wearing a red, rubber-looking dress. they walked towards them as they noticed karofsky and azimio were once again bullying them. “‘cause i’m pretty sure we can take the both of you.” “yeah, but can you take all of us?” puck quipped as they backed finn up.

“okay. okay, i get it. i took biology. you know what, karofsky? we done disturbed the freak hive! the worker freaks is trying to protect the queen freak.” azimio mocked, “next time, we’ll bring some friends, too.” karofsky threatened before the two jocks walked away from the group.

rachel took off her shades, “i’m tired of everyone calling us freaks.” she complained, “well, look at us. we are freaks.” mercedes joked as everyone laughed along. finn smiled at this, “but we’re all freaks together, and we shouldn’t have to hide it.” he told them before sudden clapping attracted their attention. 

“nice job, finn. think you just figured out what the lesson was, kinda makes me wish i’d planned it.” mr. schue joked, “but mercedes is right, you do all look incredibly insane.” y/n smiled and turned to finn, high-fiving one another. “told you my plan would work.” they whispered to him as he rolled his eyes, “yeah, yeah. you’re always right, i get it.” y/n only punched him lightly on his shoulder as they all began to walk back to the choir room.

[randomestfandoms-ocs]

I'm sorry but Kath is my new child (and Nate's new sister ofc) so... some facts about her? 👀

yes yes baby baby Nate please come adopt her she needs it

Little Miss Runaway, truly her solution to every problem is to run away. Usually she runs away to a cheer friend's house for a few days, once she ran away and lived with Sue for a longer while (post baby-gate). In s2 during/after Rumours she runs away to California which... some traumatizing shit happened along the way but she got there, found Jesse, Jesse took her to Roman/Cooper/Ash and they took care of her and then Jesse flew back to Lima with her (which is why he's around in Prom Queen). After that, she moves in with Josh and there's a long, drawn out custody battle, Jesse takes the job at Carmel in s3 so he can stick around and be closer to her through all of it

Her very best friend is Oz Berry, Rachel's younger brother. They met in dance classes when they were three and have been inseparable ever since. They join every club/team/activity together, have been doing voice & dance classes and community theatre together their entire lives, it's very weird for anyone to see Oz alone when Kath runs away (she never runs to his house because she doesn't like Rachel)

Kath is lactose intolerant but never lets that stop her from having dairy, she just lives on lactaid pills, upset stomachs, and regrets

Terri decorated Kath's bedroom when Kath was five, Kath isn’t allowed to redecorate it but has hated it since day one (it's very very pink, Kath does actually like pink but not the way Terri did it)

Kath is allergic to strawberries! She’s also allergic to peanuts (like Terri) which she hates because she loves peanut butter, she can’t have onions in large quantities, and she’s allergic to mustard

(fun fact, the strawberries thing came from Jeremy St James being allergic to strawberries and it turned into a whole thing with @the-witching-ash that all of our Will-kids in various verses, except for Jesse and maybe Joy, are allergic to strawberries)

She is definitely a bit of a fashion girly, but also loves wearing leggings & uggs on her lazy days or bad mental health days

She's named after Kathy Selden (Debbie Reynolds in Singing in the Rain) and Gene Kelly

She loves musicals and while she doesn’t actually like having her dad as a teacher, she’s excited to join the glee club

She starts going by Katherine Kelly in s1 after babygate, legally changes her name when Josh wins the custody battle when she's 16

Broadway dream roles include Katherine Plumber (Newsies), Christine Daae (Phantom), Belle (Beauty and the Beast), and Glinda (Wicked)

Terri kept trying to mold her into her dream child and in many ways it actually worked, but Kath built up a lot of resentment towards her because of it

[campcrow2]

weirdly specific and unrelated asks - 1, 5, 7, 11, 28

1. Chipotle order?

Barbacoa burrito bowl, tortilla on the side. With white rice, no beans, no onions. Then add cheese, hot sauce, corn, sour cream, and lite lettuce (I don’t love shredded lettuce) if I’m feeling it add some chips.

5. Favorite form of potatoes?

I love mashed but….honestly for today sake I gotta go with the versatility of the baked potato. Also all potatoes are good potatoes.

7. What animals do you look forward to seeing when you visit an aquarium?

Sea turtles! Always a sea turtle person. I also love jellyfish and if they have them some sharks. The aquarium here at the Minnesota zoo used to have dolphins which was cool but…they don’t anymore.

11. Anything from your childhood that you’ve held onto?

I kept a lot of the books I had as a kid. For the off chance I become a day I’d like to pass that down. Same with some Lego sets. If I ever have a kid I’d love to do legos with them. Cuz legos are cool! Lol. I also have my old game systems and a lot of games I saved from my cousins stealing them. I have my old ps2 and n64 and would love to show those to my kids if I have them.

28. Last meal on earth?

Like a prisoner last meal? I mean I would go all out. I would want like steak, mashed potatoes and carmelized carrots, a side salad with some bacon, good rootbeer. Some spicy something. Add like a rootbeer and banana cake and ice cream. Also strong other contenders include sesame chicken with cream cheese puffs and spicy ramen or lasagna and fresh baked bread with butter. I love food and I love to cook.

[mariacallous]

Chopped liver is gross. Like, gefilte fish level gross. It’s not just the fact that it resembles cat food, but knowing that its origins have been traced to 11th-century Alsace-Lorraine where it began being made from the livers and fat of force-fed geese is enough for me to push the plate away. 

So, the idea of mock chopped liver is really a welcome culinary evolution for me, even if the idea of creating a liver-like schmear is equally weird. 

The name “mock chopped liver” comes from its resemblance in appearance and texture to the traditional liver-based pâté. However, the main ingredient in mock chopped liver is not actual liver but rather a combination of cooked or roasted vegetables, onions, hard-boiled eggs and walnuts.

During the mid-20th century, “mock liver” became a prominent item on the menus of New York City’s numerous “dairy restaurants,” which served as the meat-free counterparts to traditional delicatessens. Those keeping kosher could now enjoy a chopped liver-esque spread alongside an egg cream without having to make a choice between the two. 

Mock chopped liver has become super popular over the years as more and more folks hop on the plant-based train or look for meatless alternatives. People dig it for a bunch of reasons, like caring for their health, the environment or sticking to ethical beliefs. It’s also a win-win for those with dietary restrictions or allergies to animal products.

Chef Cara Tannenbaum remembers indulging in real chopped liver when she was a kid on Long Island. As the years passed, the Tannenbaum family adopted a health-conscious approach to eating, prompting them to revamp their traditional schmaltz-filled chopped liver recipe. They embraced a vegetarian version, brimming with the delightful flavors of caramelized onions, mushrooms, peas and walnuts, creating a savory and wholesome alternative.

While the basic concept remains the same – using vegetables and nuts as a substitute for liver – the specific ingredients and cooking methods can differ based on regional preferences and individual tastes.

In Arthur Schwartz’s “Jewish Home Cooking: Yiddish Recipes Revisited,” he writes that onions are a defining flavor, in the sense that some dishes rely so heavily on onions that they wouldn’t taste Jewish without them. 

“Chopped liver immediately comes to mind. In fact, I’d say mock chopped liver, the vegetarian version, relies mainly on fried onions to resemble the real thing.” 

Gil Marks, another culinary expert, considers mushrooms to be another essential ingredient in creating this savory spread.

In the old school North American versions of vegetarian chopped liver, the typical ingredients included canned green peas or string beans, which were mashed together with fried onions and mushrooms (and occasionally eggplant) to create a creamy, taupe-colored spread. 

“Some recipes included walnuts, hard-boiled eggs, or crushed crackers for heft. As far as photogenic dishes go, it wasn’t exactly a looker. But it was, and continues to be, deeply desirable,” writes Leah Koenig in Bon Appetit.

In more contemporary iterations of vegetarian chopped liver, cooks often opt for fresher ingredients while staying true to the traditional layering approach. This clever technique allows them to replicate the unctuous texture and delectable savory-sweet flavor that made the original dish so beloved.

In Aly Miller’s Nosher recipe for vegan chopped liver, she incorporates mushrooms and miso for a rich “faux gras.” While Nino Shaye Weiss, a food blogger in Vienna, incorporates caramelized onion and shots of Slivovitz to his as a nod to its Central European roots.

In Israel, vegetarian chopped liver is usually made with roast eggplant or summer squash, (particularly zucchini), hard-boiled eggs and carmelized onions. It is arguably more popular and available than regular chopped liver countrywide. 

From its modest beginnings as a practical adaptation in Europe to its current global appeal, this vegetarian delight has become a timeless treasure in the world of Jewish cuisine. As we savor its savory legacy and modern adaptations, we celebrate mock chopped liver’s ability to honor tradition while embracing new flavors and culinary adventures.

[25mn]

Can I Use Ketchup Instead of Pizza Sauce?

With every one of the new bends on fixings and garnishes appearing, quite possibly of the most widely recognized fixing used to make a pizza remains - pureed tomatoes. Yet, imagine a scenario in which you're unfavorably susceptible or tomatoes simply aren't your thing.

What are the best pizza sauces without tomatoes? The best pizza sauces without tomatoes incorporate grill sauce, pesto, caramelized onions, béchamel, hummus, farm dressing, and even garlic olive oil.

It actually all boils down to the preferences you appreciate and what fixings you like. Stay with us to dive more deeply into these sauces and how you can utilize them next time you need to enliven your pizza experience.

Best Pizza Sauces Without Tomato To assist you with choosing which tomatoless sauces to attempt straightaway, here is a breakdown of the relative multitude of best ones to attempt!

1. Pesto Pesto is an exemplary choice for the individuals who need something else and somewhat more crisp tasting on their pizza. It's particularly really great for veggie pizzas with mozzarella, as the flavors mix impeccably.

The most well known pesto to use on a pizza is basil pesto. It's promptly accessible from most stores, yet it in all actuality does continuously taste such a great deal fresher when you make it yourself.

Basil Pesto Recipe

Fixings:

2 cups of new basil leaves ½ cup of newly ground parmesan cheddar ½ cup additional virgin olive oil 1/3 cup pine nuts or pecans 3 garlic cloves, minced ¼ teaspoon of salt 1/8 teaspoon of pepper Technique:

Place the basil and your picked kind of nut in a food processor and heartbeat. Include the garlic and the parmesan cheddar and heartbeat a few times, scratching the side of the food processor between beats. Gradually pour in the olive oil while the food processor is running. Add it in leisurely to keep it from isolating. Mix in the salt and dark pepper. This exemplary pesto recipe is not difficult to make up, and you can spread it over a pre-arranged pizza base and top with your number one garnishes for an inconceivably crisp tasting pizza!

The most famous fixings utilized for a pesto pizza are mozzarella, feta, ringer peppers, and olives. There are some pesto choices other than basil, which merit trying too.

These incorporate sun-dried tomato pesto, pecan pesto, pistachio pesto, and parsley and anchovy pesto. You can explore different avenues regarding different pesto variations to see which you appreciate on pizza the most. The vast majority of them can be made at home.

2. Caramelized Onions Involving caramelized onions as a sauce for pizza is truly thinking out about the case. It doesn't have a similar sassy consistency as pureed tomatoes or even pesto, however it is an extraordinary choice to use instead of tomatoes.

At the point when onions are gradually cooked, they begin becoming caramelized. This prompts a sweet yet flavorful taste and delicate onions that soften in your mouth.

Knowing how to caramelize onions is a particularly extraordinary expertise to have in the kitchen, and it helps offer up an elective pizza beating for when you need something somewhat unique.

You truly needn't bother with a lot to make caramelized onions, and the cycle is sufficiently simple to follow.

Carmelized Onions Recipe Fixings:

Margarine Canola oil Onion Salt White balsamic vinegar

Technique:

Cut or dice the onions. Heat the oil and margarine in a dish and include the onion cuts. You will require 1tsp of oil and spread blend per onion. Spread the onions out and allow them to be covered with the oil equally. Decrease intensity to medium-low with the goal that the onions don't consume. Allow them to stew for ten minutes and afterward include the salt. Pass on to cook for something like 30 minutes, blending from time to time. You really want to pass on them to cook enough to brown, yet not long enough to adhere to the container. Add more oil and spread if necessary. Keep on cooking the onions until they are a rich, earthy colored tone. You can then add a balsamic vinegar to deglaze the skillet and add some additional flavor.

These caramelized onions are marginally sassy, and do add a dampness and astounding flavor to a pizza base!

It is a fundamental fixing to save in your storage space for all your outside barbecuing meetings and custom made pizzas.

It offers a speedy and simple base for your pizza in close to no time. Grill sauce gives the pizza a smoky taste and a sweet flavor that matches so well with various fixings.

Pizza Sauce Versus Pasta Sauce - What's the Distinction? Pizza sauce is uncooked pureed tomatoes, while pasta sauce is cooked. Pasta sauce is generally sluggish stewed and contains more spices, like basil.

Pasta sauce is likewise better, more extravagant, and tastes really more profound than pizza sauce. It is there to give flavor to the pasta, while pizza sauce is only utilized as a base for different fixings which wind up getting everyone's attention.

Pizza sauce is speedier and more straightforward to make than pasta sauce.

Can I Use Ketchup Instead of Pizza Sauce? However much it torments us to say this, indeed, you can actually involve ketchup as an option in contrast to pizza sauce. Nonetheless, in light of the fact that you can involve ketchup instead of pizza sauce, doesn't imply that you ought to.

Ketchup is excessively sweet and absent any and all vigorous, garlic and spice flavors, so it ought to possibly be utilized on pizza when you are all the way out of choices and have no other pizza sauce substitutes.

If so, we suggest adding additional fixings, for example, Italian flavoring and oregano, Worcestershire sauce, and garlic to make it a smidgen more like pizza sauce.

Might You at any point Freeze Hand crafted Pizza Sauce? Indeed, you can freeze pizza sauce. It is smart to make a major group of pizza sauce at home and afterward freeze single parts to use at a later stage.

This recoveries you making the pizza sauce without any preparation later on, and gives you simple admittance to astounding pizza sauce, fit to be utilized in close to no time.

It is ideal to leave the frozen pizza sauce to sit in the cooler short-term to defrost, yet in the event that you lack opportunity and energy to do that, you can put it in warm water to defrost through in a brief period.

You can then spread it on the pizza, top it with fixings, and cook it not surprisingly.

[gayregis]

you might've already answered this but i adore all your takes on the show SO what did you think abt twn having the timeline all out of order? i didn't mind (even tho i read the books after) but i know it bothered a lot of people. thanks !

honestly, this is something that bothers me the most. it is on-par with the sincerely bad mischaracterizations of all of the characters and removal of the significant messages and themes of the short stories.

i feel that it’s insanely confusing for the majority of people when watching to have timeskips that are many many years apart without as much as a text card to say (20 years later). it’s good that you didn’t mind, but yeah i have heard from basically everyone, even people who loved the show, who say that the timeskips were the one thing that super confused them.

now, i watched the show having had read the books and legitimately dissecting any little thing as i watched. i went at this show with fucking tweezers and a scapel. i don’t get to say that i was confused by the timeskips, because during every single shot and scene, i was literally taking notes in a text document as to where the narrative was going and which scene was which from the books, where they were on the continent, what short story they were doing... although i was confused when things diverged so wholly from canon during the brokilon arc, i don’t get to say i was confused by the timeskip between the events of the lesser evil and the massacre of cintra, because i knew these stories already. 

but as a viewer, i was confused as to why they felt that was necessary. there was no reason to add in timeskips. there was no great parallel being made. they didn’t connect the two stories at all besides renfri making a side comment about how she was jealous of calanthe, then-princess. there was no thematic parallel. it felt like a gimmick to keep people from being bored with the first story (which it was, because there was a lack of interesting dialogue and i got very bored with it).

and it gets worse when i try to think of what it would have been like if i had NO prior knowledge of the witcher, or even just knowledge from the witcher 3. i... would have had no idea where cintra geographically is. i wouldn’t know who vesemir is when geralt mentions him. i wouldn’t have the faintest fucking clue as to why the story is switching between this man and this girl, and i’d be trying to establish their connection with no luck. because there’s literally nothing by this point which tells you that ciri is his daughter.

i think it’s a fucking stupid gimmick that lauren hissrich did because she wanted to gain more viewers by being “progressive” and including female characters yennefer and ciri earlier in the story even when it makes everything all the more confusing to have them there. i think it was a really stupid move that isn’t justifiable in any way because it’s sincerely disorienting to the viewer and makes everything make no sense. in the books, the stories are laid out in a certain order with a certain framing story for a reason. ciri appears as a character when she does for a reason. 

geralt finding ciri in brokilon was... such an incredibly significant moment and the fact that they didn’t introduce ciri in this way was really heartbreaking and sore to me. when geralt realizes that ciri is not just some random girl, but his daughter, that she is his child and she is not his destiny but something more... as ciri says to yennefer in blood of elves, you should have seen the look on his face. i wanted to see the look on new fans’ faces, on even my own face because it’s worth it to see a story retold. it was meant to be a surprise... she is the surprise child, as geralt says, she’s the biggest surprise he’s ever met. and the fact that geralt has to part with her, that he HAS to because otherwise he would bring danger to her, is incredibly painful. that was ciri’s introduction for a reason. the saga begins to follow her from that point on, that distinguishable point in brokilon. after this, the next story is something more, which revolves around many significant people in geralt’s life, but is focused on his desire to become ciri’s father for real. this point is very important because it’s a turning point for the series. it stops being about geralt, and begins to be about ciri.

similarly, yennefer is introduced as she is for a reason. in the last wish, she is not meant to be immediately likable. she antagonizes geralt and is actually kind of the antagonist of the story for a good part of it. the netflix series introduces her with her sad backstory, making the first emotion you feel towards her be pity and outrage at her treatment. yennefer in the book series was slowly developed, yennefer in the book series is carmelized onions. at first she is like raw onions, when you chop a raw onion your eyes might water, and raw onion is very strong and overwhelming taste that a majority of people find unpleasant (think of biting into a whole onion). but over time, when you put these chopped onions into the pan with olive oil and salt, they begin to get softer, sweeter. even when they’re not entirely browned yet, they’re palatable and delicious. yennefer in the bounds of reason shows sincere depth as she defies her trope and is sincerely emotionally hurt by geralt for leaving her without a word. she gets even more developed in a shard of ice, and her relationship with geralt is developed even when she is not present in a little sacrifice, and by the end of the sword of destiny, it makes sense as to why they are together as a couple. then in blood of elves as she becomes a mother to ciri and in time of contempt, baptism of fire, tower of the swallow, and lady of the lake, she is such an incredibly selfless and caring mother and you learn her backstory that she develops this incredible depth that you would never have thought she had the potential for in the last wish. 

the timeskips are really detrimental to not only yennefer and ciri’s characters, but also geralt and dandelion’s. geralt is introduced in the specific order of stories for a reason. in the witcher, we learn what a witcher is. we learn what he was created to do, but also how he as an individual is incredibly different from many of the rest of his guild and how he has this inner depth and humanity that he has to keep hidden. i’ll admit that a grain of truth is skippable, but i appreciate how it also shows that geralt will go out of his way to help others even when there is no contract and no reward involved. in the lesser evil, we learn why he has committed himself to neutrality and how society views him as a witcher. this is very significant for how he interacts with others, especially ciri, as he does not want to pass this legacy down to her. in a question of price, we see him choosing the route of pacifism yet again and also are introduced to the concept of destiny linking him with ciri. then in the voice of reason 5 / the edge of the world, we learn more about his humanity as his relationship with dandelion is explored and we get to see geralt in a closer, more intimiate friendship light, not on the job or embroiled in a conflict. we also see him acting pacifist again and learn of his opinions on otherness, the otherness that he himself is classified as. in the last wish, we learn how human he really is, we see his real devotion to dandelion and then his choice to assist yennefer and his vulnerability with yennefer. of course it’s not meant to end there because it has yet to take down the trope of a happy ending that it ended with, but you can see geralt’s linear character progression in just this first collection of short stories. you understand him as a character and what his motivations and relationships to others are.

tl;dr: the timeskips in twn do more damage than everyone thinks; they’re not just annoying and super confusing for new fans, but they are a major enabler of poor character development and bastardization of the books they were meant to be an “adaptation” of 

[vivaciousvernacular]

Caramel vs. Carmel

Today’s words refer to very different things, but are commonly confused because they are spelled in a similar way.

Caramel

Caramel is a common noun that usually refers to a food product. As a standalone noun, caramel can mean a sauce or a sweet, toffee-like candy made from cooking sugar with milk and/or butter.

Above: Caramel sauce

However, the word can also be used when referring to the process of caramelization, or browning sugar by heating it. Fruits, vegetables, or any food containing natural sugars can be caramelized by cooking them until the chemical structure of the sugar changes.

Above: Caramelized pears have been cooked until the natural sugar browns

Caramel can also refer to a golden-brown color, as that is the color sugar turns when it is cooked, as well as the color of caramel candy.

Above: Caramel color

Carmel

Unlike caramel, Carmel is always a proper noun. The name dates to antiquity, and owes its modern popularity to both the Biblical settlement of Carmel and the Mediterranean highlands of Mount Carmel. Other well-known municipalities with the same name include Carmel-by-the-Sea, a famously scenic town in California, and Carmel, Indiana, which boasts the most roundabouts in the western hemisphere.

^ A roundabout in Carmel, Indiana

So the next time you’re eating a slider topped with grilled onions, remember that they are caramelized. And if you are driving in endless circles around a loop of road surrounding high-maintenance landscaping, you are likely in Carmel.

[thewheezingwyvern]

Caffeine Kisses

This is a prize for @sophiashyaway​ for my 500 follower giveaway.  She requested something for my YYH fanfiction, Melon Liquor from Kurama’s perspective so here’s my attempt! Sorry for your wait, love! He was challenging to write from his perspective! Banner was edited by me, photograph from here.

Rating: Fluffy

Word count: 2080

Kurama x Midori (my OC)

The sun had just barely slipped over the horizon when I woke. Still bleary eyed and foggy from sleep, I glance over to the right only to give a faint smile and quiet chuckle at the sight. Midori was sprawled beneath the blankets, ink black hair a wild cloud around her head as she slumbered on. Dusky shadows painted over the skin of her arms, mouth open to emit soft snores. Amusedly I noticed that one leg was thrown haphazardly over my own. Fortunately Midori was a heavy sleeper, especially now that she took the tonics I made for her to help her have dreamless nights.

Gingerly I shifted her thigh, bare until the hem of her pajama shorts, and slipped out of bed. The digital clock glowing on the bedside table displayed 4:03 am, signifying that she would need to wake up for work in thirty minutes. Coffee burst to the forefront of my mind and I silently walked into the kitchen. Caffeination was an important part of the process of growing your own functional Midori, or so she had explained to me on numerous occasions. 

The apartment was silent in the rising morning and I couldn’t help but let my thoughts wander. We had come such a long way together. If anyone had told me in the beginning that I would be moving in with her I would have thought them brain damaged. At first I thought she was reckless, wild and a danger to herself. I had thought that she wasn’t that observant. At first.

“You don’t have very many friends, do you?”

One simple sentence was enough to make me think more of her. To reexamine her more closely. Of course I had been suspicious of her, wondered if she was a demon hunter at first but that was gradually shown to not be true. But that single question had forced me to reconsider most of what I had thought about her. Everyone I had met in school assumed I had a lot of friends because of my popularity. But without even trying she could see through that.

The fragrant, earthy smell of coffee permeated the air, the maker bubbling away as it funneled into the pot.  The scent would likely be enough to rouse Midori shortly, so I stepped onto the patio to tend to my plants. The pleasant smell of lavender and rosemary had steeped into the air and it brought an even deeper sense of calm. Midori had begged me to grow some of our own spices on the patio and the lavender was a specific request from her.

When I finished and went back inside the apartment, my partner was posted in front of the coffee pot, pouring out a fresh mug. Her eyes were still bleary with sleep, movements sluggish as she struggled to pull herself from the grips of lethargy. I couldn’t help but smile, seeing her standing there hazy with sleep, clad in a matching set of fox pajamas. I quietly approached her, settling my arm around her shoulders and pressed a kiss to her temple.

“Morning Kurama…” she murmured, cradling the hot coffee in her hands closely.

I hummed with soft pleasure when Midori gently leaned into my touch. The sight of her so content in my embrace made me linger longer than I had planned. But she always had a habit of throwing off my plans. She proved that when she had managed to make it to the Dark Tournament on her own. It was reckless. It was dangerous. It was impossibly stupid.

It was so very Midori.

Never once had I ever thought I would find recklessness endearing but she had made that happen. As she shrugged out from underneath my arm and shuffled over to the fridge, I pondered all the times she had been reckless but for the sake of others. Kaoru had been the first one to come to mind when she willingly involved herself with a stalker and broke into the school just to track her down. And then her first encounter with Hiei, a demon she knew that could and would kill her for her interference. 

I couldn’t help but smile faintly. I think she had grown on Hiei even, albeit unwillingly.

“Whacha smilin’ about?” she mumbled, pouring the creamer into her coffee.

“Just some memories.” 

Midori quirked a brow at me over the rim of her mug, “Those old man genes coming out then? You thinking about the good old days?”

“I hardly think you are in any position to accuse me of being old.”

“I’m a spring chicken thank you very much!” she took a long drink of her caffeinated beverage and then gave a pleased groan, “Your coffee in the morning is always the best. Thanks.”

“You don’t need to thank me. It’s the only way I can get you out of bed.”

Midori glared at me but said nothing, still sleepily nursing her drink. It was always so amusing to pick on her because she never failed to rise to the bait, even when she knew I was doing it on purpose. A part of her charm, I would say. With a quiet but playful smile, I eyed her sleepwear.

“Nice pajamas.”

A sleepy smile emerged from her then, “I thought you might appreciate them.”

“I can’t say that I don’t.”

“Good. And now I always have you on me.”

It was my turn to arch my brow at her, amusement coloring my face at her slip of the tongue. Midori blinked at me owlishly, confusion clear in her expression as she tried to interpret my amusement. Then realization dawned on her face and then she rolled her eyes with a groan.

“You know what I meant! Don’t make it weird.”

I decided to spare her and change the subject, “Would you like me to make you breakfast?”

“Oooh ye-wait. No I know we only just moved in together but if you do that I’m gonna start expecting you to do it all the time.”

“I don’t mind. Besides, I’m not entirely certain I trust you to have anything healthy or nourishing in the morning. Or you even having breakfast at all.”

Midori stared at me silently for a few moments, “You know it’s still alarming to see how much you’ve figured me out.”

“I believe we’ve discussed how you aren’t as closed of a book as you would like to believe.” 

“That’s just to you…” She muttered, taking a drink of her steaming cup of coffee.

“I can concede that.” I told her in amusement.

Bright green eyes, still hazy with lethargy, studied me thoughtfully. Her hands still cradled the warm mug, clutching it almost like a life line with slender fingers. Hands that were not afraid to get bloody. Hands that could kill, if she wished. I think I first realized that my feelings for Midori were beyond friendship when she saved me at the Dark Tournament. When she fought that snake demon on her own and nearly died in the process. On death’s door and she was still cracking jokes, albeit weakly.

“Well, I definitely won’t turn down breakfast if you’re offering!” 

I smiled as she shuffled over to the bar on the other side of the counter, hopping up onto a barstool, “What would you like?”

“Hmmmm, surprise me! You know what kind of stuff I like by this point!”

An omelette came to mind immediately, so I started pulling out a skillet, a cutting board and a knife. I could feel Midori’s eyes on me as I moved to the fridge, peering in to search for appropriate vegetables. I brought them all to the cutting board, setting to work on the onion first, ready to chop up enough for both of us. It would be beneficial for me to cook myself breakfast as well. And I couldn’t deny that I would enjoy eating with her.

“Do you see something that interests you, Midori?” I asked in amusement at her staring, making sure to speak with a flirtatious tone to tease her.

She didn’t seem to notice my tone and continued to stare thoughtfully before cracking a wide, toothy grin, “Oh don’t mind me. I’m just trying to picture you in a pink frilly apron.”

“You never change, do you?”

“Would you ever want me to?”

“No, I suppose I wouldn’t.”

Midori gave a playful gasp, slapping her hand over her heart. Her expression was one of mock affront as she pretended to swoon in her seat. I chuckled under my breath, focusing back on the onions I was chopping, eyes starting to sting the more I cut.

“You suppose? Kurama you mean you aren’t sure? What am I to you?”

“As of this moment? A source of amusement.”

Midori scowled at me but it was not in earnest and I shifted the onions to the side and moved to chop a tomato next. She was steadily waking up so that meant that she was almost through her cup of coffee. However I knew it was likely that she would grab a second one as her caffeine dependency had been rising for quite some time. I would have to work on breaking her habit. Or at the very least convert her to a cup of green tea in the morning or something similar.

“We only just moved in together and you are already doing me like this! I’m leaving you for another gorgeous demon!”

“Gorgeous, am I?”

“Oh don’t even play. You’re a very pretty man and you know it.” she waved her hand dismissively at me, “Everytime we go out together I’m pretty sure all of the girls start scheming to have me assassinated.”

“I hope you realize that I get similar looks from men when I’m out with you.”

The shock that washed over her face then was genuine. Midori often spoke and acted like she was so confident of herself but moments like this reminded me that she still had plenty of doubts about herself. Including but not limited to her beauty. It was not an exaggeration to state that she drew attention anytime we went out together.

“Wait, what?”

“Are you really so surprised? You get a lot of looks from men everytime. A few have actually tried to approach us to speak to you.”

“Seriously?! How come I never saw them?”

I gave her an innocent smile, “I guess they simply thought better of speaking to a young woman already in a relationship.”

Midori narrowed her eyes suspiciously at me, “You gave them one of your scary looks, didn’t you?”

“I’m sure I have no idea what you mean.”

Before I transferred the onions into the skillet to carmelize, I caught sight of her smile. She always did seem to like when I got possessive of her. But she also appreciated my efforts because Midori wasn’t overly fond of strangers approaching her to flirt. I cast my eyes to the time on the microwave before looking back to my partner.

“Don’t you need to be getting dressed?”

She huffed, “Fine, fine. I guess you’re right.”

Midori slid off of the stool with a deceptive grace, leaving her empty mug abandoned on the counter. Before going to get ready, she shuffled over to me, turning my face towards her with a single hand. She gave me just a moment to stare at her before pressing a firm but chaste kiss to my lips before leaving to get dressed. I turned back to the vegetables I was cooking as she vanished back into the bedroom.  The distant hiss of the shower kicked to life as I tended to breakfast. Fortunately Midori had developed the ability to shower quickly on her work days, though she used to be pretty bad about getting out in a reasonable time. 

This was never where I had anticipated my life to go. For years my plan had only been to survive in human world and then make my escape back to demon world. Yet now the two worlds were intermingled, demons and humans coexisting regularly. And there I was, moved in with a human woman that I was calling my girlfriend. I still hadn’t quite adjusted to that but mother was ecstatic with this development. She had always been fond of Midori. Domestic bliss was not something I had ever expected to come to my life…

I think I could get used to it.

[ryanmeft]

Movie Review: Dolittle

Dolittle, the latest resurrection of a rusting brand, has exciting stunts, gags that mostly land, a wonderfully designed Victorian-adventure world, and an angry pirate played by Antonio Banderas. One should never underestimate the value of an angry pirate. Robert Downey Jr. returns to playing a seat-of-his-pants adventurer after several years being absorbed in an increasingly-too-serious superhero role. It’s a splash of cinematic color and verve for the gray winter months.

The plot is fodder for an adventure. John Dolittle was famous and beloved for being able to talk to animals, and his wife Lily (Kasia Smutniak) was equally admired for her adventurous prowess (we are dealing, clearly, with an alternate Victorian period in which women would be cheered for riding on hippos). His wife left on an quest, died at sea, and he has now retreated to a sprawling estate granted them by the queen (Jessie Buckley). He sees no humans, and lives out his days in squalor and dissoluteness with his animal companions, whose languages he speaks. That’s until his most trusted friend, a parrot named Polynesia (Emma Thompson) leads a sensitive boy named Stubbins (Harry Collett) to Dolittle with a squirrel he accidentally shot. They are soon followed by Lady Rose (Carmel Laniado), a princess who seeks the doctor’s help for the sick queen. This leads him, Stubbins in tow as his self-appointed apprentice and his menagerie along for the ride, on an adventure to find a miraculous fruit which can cure Her Majesty. He’s got to contend along the way with a crooked and ambitious old schoolmate named Blair (Michael Sheen), who is working for a high-placed politician (Jim Broadbent) who would rather the queen did not recover.

The Dolittle series of books---written by Hugh Lofting from 1920 to 1947---concern an older protagonist, one who, in the illustrations, is a distinguished older gentleman with plain looks. This has of course been changed for the movie, primarily based on the second book, though few will be aware of it, as the series has rather fallen off of children’s required reading lists. Downey, who at 54 is very much at an age where he could play a refined country doctor, has his years de-emphasized by makeup and costuming to, I would guess, about his thirties. His version of the character is more than a little inspired by his steampunk take on Sherlock Holmes: he dresses in a shabby coat that is never buttoned, does almost everything with a decided flourish, and regains a little of the wink-and-nod facial and body language he had in his early turns as Iron Man before that became a Very Serious Character. Unlike Holmes and Tony Stark, he is not at all confident in success, being quite shaken by his loss. Dolittle is very pointedly a person children can admire, able to own mistakes and comfort others, the typical Downey persona made palatable for any age. Blair, his opponent, is well-matched. He’s an arrogant, pompous man who envies Dolittle’s success and offbeat charms, and wants to destroy him because he cannot be him. All this, of course, is done with a light touch that, to slide in at a PG rating, avoids the trickier potential aspects of the characters, but they do not feel cloying, so it passes that test. My favorite small role goes to Banderas, whose antagonistic pirate rules an Ottoman-like city of thieves, the adventures at which locale are the film’s highlight.

The movie’s big selling point, of course, and the thing that needs to work, are the animals. Frankly, some sort of award should be on offer for the person responsible for training them, as they do things I’ve never seen animals do in movies, such as talk and take therapy lessons. In addition to Emma Thompson as Dolittle’s right-hand bird, other important animals include a cowardly lion, er, ape (Rami Malek), the squirrel Dolittle saves (Craig Robinson) who believes Stubbins wants to finish the job, a duck (Octavia Spencer) who can’t tell a piece of celery from a pair of forceps, an ostrich (Kumail Nanjiani) who serves as Dolittle’s cranky steed, a polar bear (John Cena), a giraffe (Selena Gomez), a criminally-minded fox (Marion Cotillard) and a detective dog who wears glasses (Tom Holland). It’s fair to question whether the movie needed to balloon the budget with so many high-profile voice actors, but that’s a question for the accountants. What matters is that I found the antics of these animals thoroughly enjoyable, from a godfather impression done by ants to Cotillard the fox’s jail break. Like Who Framed Roger Rabbit?, a big part of the success in having so many animated characters on screen with actors who must interact with a green screen is that Downey, in particular, never once behaves as though they are anything but very real. Visually, they occupy the same space that the humans do, and if one of them must carry a human or crash into them or land on their arms, it is fully believable. The best animal “actor” by far is a neuroses-laden killer tiger voiced by Ralph Fiennes, who Dolittle must outwit.

Less impressive are the two teen characters, who are in the film so that small children may relate to it but who get little of great interest to do. Stubbins has no real plot arc, and with respect to the 16-year-old Collett, it is simply impossible to gauge by this where his talents as an actor will lie. Where the screenplay gives a lot of heart and purpose to Dolittle and the animals and some wonderful scene-chewing to Sheen, it seems completely unable to find anything to do with Rose or Stubbins. Notably, Laniado is somewhat more engaging, but the story leaves her behind to care for the ailing queen, and since Lily is only seen in the occasional flashback, this leaves the movie both without a heroine and without an engaging child character to balance Dolittle out. The screenplay was written by director Stephen Gaghan (Syriana), and initially Dan Gregor and Doug Man from a story by Thomas Shepherd before having the comedy elements tweaked by Chris MacKay during re-shoots. This sounds like a few too many onions in the soup, yet the only time I felt the weight of it was with these two characters. Yes, the plot is also rather throwaway, but I didn’t feel it hurt the film---if we’re going to start talking about plots in swashbuckling adventure movies, we may as well just quit while we’re ahead.

I should own something while I’m here: like westerns, I’m prone to giving fanciful adventure movies the benefit of the doubt. Whales pulling 19th century sailing ships and intimate surgeries that must be performed on fire-breathing dragons voiced by Frances De La Tour are just the kinds of things I long to see in an age where just letting go and letting imagination take over is anathema to increasingly risk-averse studios. A lesser plot keeps Dolittle from standing alongside Holes or the Paddington films in the pantheon of live-action family adventures, but there’s enough fun to be found here for those adults who fancy that animals speak to us.

Verdict: Recommended

Note: I don’t use stars, but here are my possible verdicts.

Must-See

Highly Recommended

Recommended

Average

Not Recommended

Avoid like the Plague

 You can follow Ryan's reviews on Facebook here:

https://www.facebook.com/ryanmeftmovies/

Or his tweets here:

https://twitter.com/RyanmEft

 All images are property of the people what own the movie.

[adulthoodisokay]

Have you tried making carmelized onions in a crockpot? I'll start it before I go to work and they'll be all nice and soft and browned when I get home

Unfortunately I don’t own a crockpot! But I’ve heard they’re great for lots of things, caramelized onions included!

[karinoktober-blog]

How To Cook Beef In Restaurant Style (Spicy Recipe)

Step by step instructions to Cook Beef

With the wide assortment of cuts of hamburger accessible nowadays, it's a smart thought to know a portion of the distinctive cooking strategies you can use to set up every one. Here are nine distinct procedures for cooking hamburger.

Barbecued Skirt Steak Recipe

Barbecuing

Barbecuing is a cooking procedure that can utilize high, medium, or even low warmth, which implies anything from steaks to burgers to even an entire meal can go on the flame broil. Cooking on a charcoal flame broil is trickier than utilizing gas, yet it's moderately simple to create an eruption of high warmth for a brief timeframe utilizing charcoal, so even an amateur can barbecue steaks and burgers.

Cooking a dish on the barbecue takes longer, and since keeping up a charcoal fire for a while requires including coals occasionally and altering the vents to keep the temperature where you need it, gas flame broils make flame broiling cooks significantly simpler.

The best steaks for flame broiling are ribeyes, strip steaks, T-bones, and porterhouse.

Hamburger broil fixings in the moderate cooker.

Braising

Braising is a clammy warmth cooking method that utilizations lower temperatures and longer cooking occasions, which softens harder cuts of meat like hurl, brisket, short ribs and round (otherwise known as rear end broil). At the point when you hear the term braising, think pot cook.

Braising as a rule begins via flavoring the meat, at that point cooking it in a hot skillet before moving it to a secured pot with a modest quantity of fluid, similar to stock or soup, in addition to sweet-smelling fixings like onions and carrots. An acidic fixing like tomatoes or wine is typically included also.

A moderate cooker is an electric apparatus that is fundamentally a ledge braising machine. Simply include your carmelized meat alongside different fixings, spread, turn it on and leave. Slow cookers require a modest quantity of included fluid, as the discharged juices from the hamburger are commonly enough (yet adhere to the producer's guidelines).  Meat stew

Stewing

Like braising, stewing utilizes moderate, sodden warmth. But instead than cooking an enormous bit of meat, we cut the meat up into 3D shapes or other littler pieces first, as in hamburger stew or bean stew.

At the point when you get stew meat at the market, it's frequently comprised of trimmings just as different miscellaneous items, however it's generally comprised of toss and round, which are two of the greatest hamburger basic cuts and furthermore among the hardest.

You're not constrained to store-cut stew meat, however. You can buy your own hamburger toss or round and dice it up yourself.

Simply remember that stewing includes more fluid than braising. You could make hamburger noodle soup by stewing the meat and different aromatics and herbs, at that point include the noodles ultimately.

Prime Rib Roast

Simmering

Simmering is a dry-heat cooking strategy that utilizes either high temperature or a blend of high and low. The high temperature is the thing that gives the hamburger its mouth-watering, firm, dark colored outside, while the low temperature is the thing that cooks it to its legitimate doneness.

For littler dishes, you may just need a short eruption of high warmth to arrive at immaculate medium-uncommon. For a bigger dish, you would do the majority of the cooking at a low temperature and afterward burn it in an exceptionally hot stove, either toward the start or end of cooking.

Since meat cooks rapidly at a high temperature, there's little chance to separate connective tissues. In this way, the best cuts of hamburger for simmering are the delicate ones. Meals from the rib basic (otherwise known as prime rib) just as the short midsection, tenderloin, and top round are acceptable applicants. Sear meal until done

Searing

Searing resembles flame broiling topsy turvy. It's a high-temperature procedure where the meat is cooked just inches from the warmth source. Just, rather than over the fire, similarly as with flame broiling, the meat is arranged beneath.

Other than that (and the way that you do it inside, as opposed to outside on the barbecue), searing works similarly; and with similar cuts of meat: steaks, burgers, and other slim cuts, for example, skirt steak.

Like flame broiling, searing will dry out your hamburger, so brushing it with oil, or marinating it before cooking, is useful. What's more, be certain not to overcook.  Meat and Broccoli Stir-Fry

Sautéing

Sautéing is another speedy system for cooking meat. In particular, slender strips that are cooked in a hot skillet or wok utilizing a modest quantity of oil. The incredible thing about pan-searing is that all the fixings in the dish, including vegetables, similar to onions and chime peppers, are cooked together in a similar container.

Meat sirloin is an extraordinary decision for sautéing. Sirloin isn't exactly delicate enough to make a decent steak, however cutting it meagerly separates the connective tissue with the goal that it doesn't pose a flavor like a significant piece of elastic groups. Simply make a point to cut it contrary to what would be expected.

Grill

This method takes us back to the flame broil, however dissimilar to flame broiling, grilling utilizes low temperatures and wood smoke to cook cuts of hamburger gradually, over a time of eight hours or more. Like braising, the moderate, low temperatures separate the connective tissues in intense cuts of meat. Be that as it may, in contrast to braising, grilling utilizes dry warmth as opposed to wet.

Since it utilizes smoke, grilling works best on a charcoal barbecue, where pieces of hardwood, similar to hickory, mesquite, apple, maple, or cherry, can be added to the charcoal. With a gas flame broil, this is conceivable, yet you need a different crate and it doesn't work an incredible same.

The best hamburger cuts for grill incorporate brisket, ribs, and a few cuts from the hurl base. Indeed, even top round, eye of round, and tri-tip meals can be cooked with smoke.

Combo (Skillet/Oven)

Regardless of whether you start it in the skillet and finish in the broiler, or the opposite way around, the skillet/stove procedure is incredible for cooking steaks, especially when they're cut in any event 1/2 inches thick. Ribeyes and steaks from the short-midsection basic, similar to strip steaks, T-bones, and porterhouse, are great decisions for this strategy.

We utilize a combo procedure since we need a dull darker, delightful hull outwardly of our steaks, which is accomplished with high temperature. Be that as it may, cooking the steak altogether at a high temperature can overcook it, making it extreme and dry. A medium stove is ideal, as it guarantees the middle is an ideal medium-uncommon, while a speedy high-temp singe in a skillet, either previously or after, gives you that immeasurably significant outside layer. Ground meat and onions in skillet

Skillet

Last, yet not least, the skillet is an incredible method to cook ground hamburger for use in different plans, similar to spaghetti sauce, bean stew, tacos, or enchiladas. When all is said in done, it's ideal to add your ground hamburger to a cool skillet and afterward heat it gradually, as adding it to a hot skillet will make the meat stick and perhaps consume.

Abstain from congestion the container, and be set up to deplete off a decent measure of the fat that cooks off. Simply don't dump it! Empty it into a can or container and afterward when it solidifies, scratch it into the garbage.

[leantimes]

Cooking Lesson: The Anatomy of a Recipe

Cooking is the kind of thing that people aren’t always formally taught how to do, which leaves a lot of folks at a complete loss when they’re tasked with feeding themselves. In the interests of rescuing you from a life of frozen dinners, I’d like to impart some wisdom from the perspective of someone else who learned adulting through trial and error.

Now, none of these rules are set in stone, and you can play around with them once you get comfortable.  But when you're looking through your cabinets, trying to think of things to eat, it can be extremely helpful to know, "What can I combine in order to make food happen?"  It's what makes the difference between "food" and "a meal."

COMPONENTS OF A MEAL

More or less, a meal should consist of:

A protein source

A starch

One or two vegetables

Some seasonings

Maybe a little bit of fat to tie it all together

For health purposes, you’ll want to avoid the dreaded pitfall “starch with a side of starch” (guilty as charged) and aim for about half of the volume of food on your plate to be made up of vegetables. 

CATEGORIES OF FOOD IN YOUR KITCHEN

Proteins

Meat, including red meat, fish and poultry

Legumes like beans and lentils

Soy products like edamame and tofu

Nuts and nut butters

Eggs

You can sometimes combine two protein sources.  This is often a good idea if you have one strongly-flavored protein (bacon, ham, sausage) and one lightly-flavored protein (tofu, lentils).  If you couple a flavorful-but-pricy protein with a cheap-but-filling protein, you can make a huge meal with very little cost (see: beans cooked with ham hocks and collard greens).  

Starch

Rice

Pasta

Bread, including tortillas

Potatoes in all of their myriad forms

Polenta

Oats and oatmeal

Quinoa and any other exotic whole grains you want to experiment with

Starches often provide the bulk of a meal.  They exist to serve as vehicles for sauces and seasonings, and they play well with  proteins.  If you're eating legumes, you'll need a starch in order to provide necessary amino acids to create a complete protein (aka, something your body can utilize).  Also, they're delicious.  

Vegetables

Greens like spinach, collards, turnips etc.

Summer and winter squashes

Brassicas like cabbage, broccoli and brussels sprouts

Root vegetables like carrots, turnips and sweet potatoes

Basically anything else you find in the produce section

If you need help eating more vegetables in your diet, try substituting your starches with veggies.  For example, serve sauces over a heaping plate of vegetables rather than pasta or rice.  You can also substitute the primary protein in a meal for a vegetable.  For example, making a spaghetti sauce with mushrooms or squash instead of meat.  Bear in mind, though, that vegetables tend to have few calories, so you might not feel full or satisfied if you load up on veggies alone.  On the other hand, subbing out veggies for starch is a good way to cut your calorie count and lose some weight. That’s kind of the whole philosophy of a low-carb diet. 

Fats

Oil - olive, corn, coconut, canola, you name it

Butter and butter substitutes (margarine etc.)

Lard and other animal fats

Cooking sprays

Mayonnaise and other spreads

You need fats for certain kitchen applications.  They prevent foods from sticking when you cook them by providing lubrication between the food and the pan. They encourage browning and carmelization (aka, what makes food taste good). They add some extra flavor of their own.   They make a water-resistant barrier to protect starches from breaking down and getting soggy.  They conduct heat for frying and hold foods together for baking. Lots of vitamins are fat-soluble, so you need some dietary fat in order to access all the nutrition in your food. 

PUTTING IT ALL TOGETHER

So, let's take what we've learned and apply it to the simplest food item imaginable:  A sandwich!

Sandwiches are great.  They're easy to make, easy to eat, and you can feed yourself with them even if you're not so great at cooking.

The necessary components of a sandwich:

Some kind of bread to hold it together: A pita pocket, a tortilla, slices of any kind of bread imaginable

Some kind of protein to put inside the bread: Lunch meat, hummus, slabs of roast animal, grilled tofu

Some vegetables:  Lettuce, tomatoes, onions, pickles, mushrooms, whatever

A fat to spread on the bread and keep it from getting soggy: Butter, mayonnaise, cream cheese, yogurt

So here's your homework for today.  Go through your fridge and cabinets and pull out some likely ingredients.  Classify each one as a protein, starch, vegetable or fat.  Put them in discrete piles.  Then assemble a sandwich (or multiple sandwiches!) from what you find.  Note the results.

Not every sandwich combination will taste good, since some flavors don't play well with each other (a topic we can discuss in another lesson) but this will generally help you experiment and keep from starving.  

[bakedcomfortfood1-blog]

Low Carb Comfort Foods: Comfort Beyond Breads And Pasta

What's the very first thing that comes to mind when someone requires you what you favorite comfort food is? Quarry is cooked macaroni and cheese that is a small bit

bakedcomfortfood

I really like to eat, therefore when the book Southern Living Ease Food found my desk I recently had to check on it out. Following skimming the list I see the foreword which is nearly as effective as the dishes!

A lot of the 150 ease food recipes are followed closely by full site shade photographs. Cases or images are particularly helpful to chefs like me that are interested in learning the ultimate presentation.

The book covers: comfort food classics, breakfast any time, new from the backyard, casseroles & beyond, soups & stews, desserts, and breaks & unique occasions.

The best comfort food, macaroni and cheese, is the very first formula in comfort food classics. Macaroni and cheese takes on a complete new indicating with the Three-Cheese Dinner Bake. That menu is followed closely by more of my favorites including Gonzales Meat Loaf, Buttermilk Garlic Crushed Apples, Lemon-Garlic Toast Chicken With Sauteed Green Beans, The Perfect Burger, French Fries, Chicken Pot Cake, Traditional Barbecue Bones, Chicken-Fried Meal, Pig Grinds, Cabbage, and Apples, and Mama's Fried Chicken.

Farmers Industry Scramble, Pimento Cheese Biscuits, Hash Brown Casserole, Buttermilk'n'Honey Pancakes, Cinnamon-Raisin Rolls, Waffles Benedict, and Carmel-Nut Pull-Apart Bread are just a some of the dishes included in morning meal anytime.

New from the backyard involves such tasty recipes as Homemade Applesauce, Corn Pudding, Crunch Melted Okra, Summertime Squash Casserole, and Fried Natural Tomatoes.

You would be the hit of the party whenever you appear with any of the dishes in casseroles & beyond. My favorites contain Chicken-and-Rice Casserole, Scalloped Potatoes With Pig, Saucy Manicotti, Taco Casserole, and Twice-Baked Mashed Potatoes. A novel method of ease food to move!

Sops & Stews involves two variations of chicken soup: Chicken-and-Wild Grain Soup and Chicken Noodle Soup. Dishes for "Baked" Potato Soup, Black Bean Soup, 30- Minute Chili, and Easy Brunswick Stew will also be on the list of soups and stews featured.

Memories are constructed with Old-Fashioned Peanut Butter Snacks, Big Oats Snacks, Double-Chocolate Brownies, Mississippi Dirt, Million-Dollar Lb Cake, Strawberry Pound Cake, and Peanut Butter Pie. The are just a choosing of the mouth-watering recipes in Desserts.

Thin Holiday Pork, Birthday Dessert, Origin Carry Cooked Beans, Popcorn Balls, Roast Chicken and Gravy, Cornbread Dressing, Pumpkin Chess Cake Peanut Butter Fudge, Mrs. Floyd's divinity, and Walter's Pecan Cake and you've a menu for every of the holiday season & specific occasions.

You will find that guide at your neighborhood public selection but you might want to pay $29.95 and buy it at the area bookstore. I believe that it is really worth the investment.

Ease food! Regardless of who we are, all of us have these tasty ingredients that produce every thing better. Macaroni and cheese. Crushed carrots and gravy. Doughnuts, biscuits, pies and cakes. New bread leaking with dissolved butter. Gooey cinnamon rolls. Chicken noodle soup. For many individuals, these food encompass heat, comfort and security. And for many people they encompass carbs. So what's a minimal carber to accomplish? How will you find your personal ease ingredients on a cool winter's evening and feel pleased and maybe not deprived? With several correct low carbs foods and several makeover recipes, you are able to stay on your diet and enjoy your comforts shame free!

Meats.

Minimal carb means large protein and often the protein arises from a meat source. Ease meals are often Wednesday roasts of all sorts and this really is one area where minimal carb comfort food shines. Roast a turkey and make your entire house scent such as for instance a holiday. Come up with a Dijon mustard, black peppercorn and olive oil rub and apple to a meat top circular roast. Bake a pig with a mustard sauce. Roast a perfect rib or even a strip roast. Marinate and prepare a pork tenderloin. Grill up a flank steak. Roast a couple of hens or perhaps a several Cornish sport hens. Produce plenty of extras so you can have areas through the entire week. Collection your table with the sliced carved meat and include several delicious minimal carbohydrate side meals for a weekend ease meal that has number similar!

Eggs really are a great supply of protein and a delicious way to warm yourself up. Begin every day with a delightful omelet, using areas from your own Sunday roasts, new vegetables and cheese. Crumble pork sausage together with cheese, eggs, cream and veggies and make for a decadent and reassuring break fast casserole. Include product, bacon, swiss cheese and onion for a delightful quiche lorraine. Be creative with leftovers and create and develop frittatas, omelets, casseroles and more!

Lots of veggies are allowed on the reduced carbohydrate and others can be taken in moderation. But oahu is the potatoes and corn that many reduced carbers actually miss. Alternative cauliflower for an incredible and comforting option to crushed potatoes and you will not also skip the original. Water the cauliflower, strain, and adding product, butter and shredded cheese. Mash together and offer along side your primary dish. Dice up some of your outstanding meat toast, add a vessel of meat gravy and offer on the cauliflower mash. Put diced natural onion and clean cash for "filled cooked potato" mashed cauliflower. Take different reduced carb veggies and create hot and new mix frys. Warm up alfredo or cheddar cheese sauce and offer around steamed broccoli, asparagus and more. Stir sliced vegetables in to meat broth with leftover meat to create a delicious and heating meat plant soup. Get broccoli, chicken broth, cheese and treatment to produce a decadent broccoli cheese soup. Appreciate simple steamed greens with true creamery butter. The sky may be the restrict!

[businessweekme]

California Highway 1 Road Trip

Six weeks ago, Highway 1 fully reopened in Big Sur, following devastating mudslides in May 2017. After $54 million worth of repairs and the removal of millions of tons of earth, rocks, and debris, travelers can once again enjoy an uninterrupted drive along the gorgeous coastal highway between San Francisco and Los Angeles.

But it’s not just the views that make the trek one of the most famous road trips in the world. There’s also the food to contend with: Dotted along the winding route, you’ll find peppery smoked-fish tacos, juicy burgers smothered in eggs and melted cheese, and homemade doughnuts oozing with jelly.

Our version of this journey begins in Point Reyes Station, north of San Francisco. There, you’ll want to stock up on triple cream Mt Tam cheese from Cowgirl Creamery and scarf as many straight-from-the-bay oysters as you can get down. Your eating adventure will continue from there—you’d better start hungry.

  Point Reyes

Side Street Kitchen

The specialty at this year-old, bright, modern diner is the crispy skinned rotisserie chicken, fragrant with herbs and served half or whole with an array of sauces, including curried yogurt, salsa verde, and chimichurri rojo. The other specialty: puffy, sugar-coated, fruit-filled apple fritters. 60 4th St., Point Reyes Station

The Boat Oyster Bar

Hog Island Oyster Co. is famed for the oysters it pulls out of the bay and supplies to top dining rooms around the country. A reservation-only café on the water features those world-class bivalves; the menu changes often, but it frequently includes Hog Island’s singular kumamotos. You can get a dozen raw for $36; even better are the barbecued ones, grilled and dripping with chipotle bourbon garlic butter. 20215 Shoreline Highway, Marshall

Half Moon Bay Area

  La Costanera

Peruvian food is having a moment in the U.S., and La Costanera, with its wall of windows overlooking the water from a second-floor dining room, has been recognized by Michelin’s Bib Gourmand. The menu has a mix of classics such as antichuchos (grilled skewers) with marinated beef heart and pork belly; empanadas; tender beer-braised lamb shank; and lomo saltado (beef tenderloin with onions, soy sauce, and a fried egg, if you want one). 8150 Cabrillo Highway, Montara

Dad’s Luncheonette

Chef Scott Clark used to cook at San Francisco’s Michelin-three-starred Saison. He’s transformed a red-painted train caboose into a cozy, wood-lined diner with a small menu of comfort food favorites. The $12 hamburger sandwich has melted cheese, a soft egg, and red onion pickles on grilled white bread; the mushroom version substitutes maitakes for the grass-fed beef. 225 Cabrillo Highway South, Half Moon Bay

Sam’s Chowder House

Seafood makes up almost the entire menu at Sam’s, including a “Captains Platter” of oysters, clams, shrimp, poke, and ceviche; an appetizer of grilled sardines; steamed clams (with the option of linguine); and lobster rolls, “naked” with butter or “dressed” with aioli. At night, the place highlights fresh catches such as Pacific swordfish and local halibut. The seats on the deck offer a panoramic ocean view. 4210 Cabrillo Highway, Half Moon Bay

Hop Dogma Brewing Co.

The rotating array of craft brews at this locally popular beer hall might include Pyro’s Prost chili beer (pilsner brewed with jalapeño); Every Third Inquiry, a Bourbon barrel-aged stout; and the flagship Alpha Dank IPA. Guests can order food from nearby Lamas, a Peruvian and Mexican restaurant, and the tacos, burritos, and arroz con pollo will be delivered to the taproom. 270 Capistrano Rd., Half Moon Bay

Duarte’s Tavern

Dating back to 1894, when Frank Duarte bought the place for $12 in gold, this venerable restaurant specializes in a California version of Continental cuisine. The menu runs the gamut from shrimp cocktail to pork chops with fresh applesauce. The specialties are anything with artichokes, plus the cioppino, packed with clams, shrimp, cod and especially crab, which people drive down from San Francisco to eat. 202 Stage Rd.

Santa Cruz

The Picnic Basket

Set on the Santa Cruz Beach Boardwalk, the picturesque luncheonette has an all-day menu with a powerful breakfast selection: golden-brown turnovers stuffed with seasonal fruit or Niman Ranch ham and cheese; an egg-potato-greens frittata sandwich on toast; and house-made jelly doughnuts. Later in the day, hot dogs and elbow macaroni and cheese turn up on the menu. The nearby Penny Ice Creamery, where everything is house-made under the same ownership, is equally popular. 125 Beach St.

Monterey Peninsula

The Meatery

A serious, whole-animal butcher shop with impressive cuts of meat on display, this white-tiled space also serves as a deli. Sandwiches range from a hefty Reuben to banh mi made with caramelized pork belly slices, pickled vegetables, a hit of cilantro, and kewpie mayo on a French roll. A highlight is the house corned beef with sauerkraut on rye. The hot food offerings change daily: On Sundays and Mondays, there’s buttermilk-fried chicken; on Thursdays, visitors line up for the baby back ribs. 1534 Fremont Blvd., Seaside

The Bench Restaurant

Set on the impossibly scenic Pebble Beach Golf Links 18th hole, the Bench has a crowd-pleasing menu that offers all kinds of pizza-styled flatbreads: with pepperoni; with ratatouille, fennel ricotta and heirloom tomatoes; and with bench bacon and grilled, pickled red onion. The 24-ounce short rib, the Smokey Joe, is smoked for 10 hours. Aside from the best views, the outdoor deck has fire-pit tables. 1700 17 Mile Dr., Pebble Beach

Aubergine at l’Auberge Carmel

Chef Justin Cogley operates one of the country’s best under-the-radar fine-dining restaurants. Set in a Relais & Châteaux property, the intimate dining room has a $175 tasting menu that combines local ingredients in unexpected ways: A Morro Bay oyster with caviar has a hit of sea water, and seared abalone is accompanied by romaine lettuce that’s been braised and sliced in thick rounds, with lobster-infused lettuce puree. Monte Verde at 7th Ave., Carmel

Big Sur

Big Sur Bakery & Restaurant

Amid the trees in the hills off the highway, this exceptional café produces terrific pizzas from the wood oven, with a charred, bready, chewy crust and such toppings as creamy greens, mushrooms and tangy taleggio, and red sauce meatballs. The place is first and foremost a bakery: The creamy lemon curd pie in a pistachio crust is addictive, as is any pastry in the display case. 47540 Highway 1

Sierra Mar at Post Ranch Inn

Post Ranch Inn, renowned for its modernist, cliffside, treehouse rooms overlooking the ocean, has a new manager, Gary Obligacion, formerly of Chicago’s celebrated Alinea. The property’s Sierra Mar restaurant is home to one country’s largest wine collections, with 14,000-plus bottles. It complements an elegant four-course tasting menu from which the seared foie gras has a garnish of hazelnuts and king salmon is paired with smoked split peas and sweet apple. 47900 Highway 1

The Sur House at Ventana Big Sur

In 2017, Ventana went through a multimillion-dollar renovation. The renovated Sur House restaurant now has outdoor fireside seating and a bar menu with smoky spice-rubbed chicken wings and open-faced tuna melt accented with pickled fennel. The dinner menu has deceptively simple dishes, such as grilled pork loin on a bed of jalapeño-spiked grits. The wine cellar is also notable: some 10,000 bottles with a focus on the Central Coast. 48123 Highway 1

San Luis Obispo

Ruddell’s Smokehouse

There’s not much barbecue along Highway 1. The notable exception is Ruddell’s, where founder Jim Ruddell set up shop in 2001 in a small building with a few tables outside. The place smokes albacore and salmon with a brown sugar and kosher salt rub; chicken is slow-cooked over hickory. The smoked seafood and poultry are available as tacos in a big French-roll sandwich or salad—and by the pound. 101 D St., Cayucas

Cracked Crab

In the surfing town of Pismo Beach, the unpretentious Cracked Crab has a blazing neon sign and lines stretching out the door. The menu changes according to availability of seafood and features an ocean’s worth of crab: dungeness cocktail with lime and avocado; puck-size, pan-seared lump blue crab cakes; and New England-style lobster rolls stuffed with crab instead. The seafood buckets offer the opportunity to mix and match wild Gulf shrimp, Alaskan crab, clams, mussels, and lobster tails; they go for $61 for one person and $79 for two and come with all the mallets and scissors you’ll need to extract the shellfish. 751 Price St., Pismo Beach

Santa Barbara

Jalama Beach Store & Grill

In Lompoc, the epicenter of Santa Barbara winemaking, is this grill, set inside a store that’s set inside the county park. The specialty is the Jalama burger: It’s quintessential Cali-style, with shredded lettuce, tomato, onions, special sauce, and a griddled bun. The burger has gotten so popular over its almost 40-year history that the name is trademarked. 9991 Jalama Rd., Lompoc

La Super-Rica Tacqueria

Famous for being name-checked by Julia Child, Super-Rica is a cheerful, white-and-turquoise stand with a large selection of options that feature stellar homemade tortillas. The tacos are filled with all kinds of grilled meats—chunks of spiced, brick-colored chorizo; adobado with tender strips of marinated pork. The Super-Rica Especial is made up cheese-stuffed green pasilla chiles that are roasted and draped over tortillas with marinated pork and more cheese, for $6. 622 N. Milpas St., Santa Barbara

Santa Barbara Shellfish Co.

At the end of a dock on the harbor, this photogenic counter started out selling local seafood almost 30 years ago. Customers can still buy fish from commercial fishermen here. (There’s also a robust online store with trays of uni and stone crab claws.) The chopped caesar comes with a choice of grilled, skewered shrimp or sweet scallops. There’s more local shrimp, coated with coconut and crispy fried, garnished with onion rings. Also highly recommended are the linguine studded with garlic-sauteed clams in the shell and the monumental, steamed two-pound crab, along with a selection of local wine and beer by the pitcher. 230 Stearns Wharf, Santa Barbara

The Los Angeles Area

Malibu Farm

What started as a pop-up dining room by Helene Henderson in 2013 is now a farmers market-driven restaurant and café on the Malibu Pier, with outposts in Miami and Hawaii. The all-day café at the end of the dock has a lightbulb-lit menu that boasts a pile-up of Swedish pancakes with whipped cream and whatever the seasonal berries are, as well as kale caesar and BLTs with lemon aioli brushed on whole wheat. Down the pier, a slightly more serious version of the restaurant offers a tofu, spinach, and tomato scramble on weekend mornings, and nachos, featuring blue corn chips laden with black beans, melty cheese, and drizzles of sour cream in the evenings. 23000 Pacific Coast Highway, Malibu

Tallula’s

Chef Jeremy Fox, who heads up the nearby vegetable-focused Rustic Canyon, now puts a creative spin on the Mexi-Cali dining room. In a colorful space decorated with hanging plants, Fox uses exceptional local corn, served Mexican-style with smoky chipotle aioli, and accents black-cod tacos with malt tartar sauce in tender, house-made tortillas. A daily taco special is dreamed up by rotating cooks in the kitchen. The serious bar program features mezcal Manhattans on draft, as well as the obligatory margaritas. 118 Entrada Dr., Santa Monica

Father’s Office

Chef Sang Yoon began serving one of the—if not the—country’s first gourmet burgers almost 20 years ago. The Office Burger is made from freshly ground, dry-aged beef, so it’s got a deep, meaty flavor that’s further accentuated by sweet caramelized onions, bacon, gruyere, and blue cheese. Accompanying fries, standard or sweet potato, are presented in a mini-shopping cart. Father’s Office is equally known for pouring dozens of local craft beers. 1018 Montana Ave., Santa Monica

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