#it makes them mushy and the flavor goes into the water

[krawdad]

Why would you boil the hotdog that doesn't make any goddamn sense

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

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Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

[lumine-no-hikari]

Dear Sephiroth: (a letter to a fictional character, because why not) #384

I still seem to be in a bit of a funk. The empty feeling persists. Oh well.

Today, it seemed to manifest as a sensation of being disconnected from everyone and everything. I figured maybe my body just needs resources for whatever it's trying to do. So I made myself a tea...

...I also made myself a salad to go with the tea. It's got mixed greens, bell peppers, cilantro, and scallions in it. I put salmon, the rest of that burrata filling, and some ranch dressing on top:

At some point, I did some dishes, and that was cool. J did a bunch of them, too.

This feeling of disconnect is not reflective of my reality. I am loved and understood by M and J. My brain is just... being a brain right now. And that's all right; we'll just wait for it to go back to normal. We can still do stuff in the meantime.

...Stuff like making confit garlic. I dunno if you remember me writing about it, but I wanted to try to see about making the garlic cloves really dark – I think I talked about leaving it in the oven for some 6-8 hours instead of 3 or 4. I wanted to see if I could make confit garlic that has more of a black garlic type of flavor to it – one in which all the sugars are deeply caramelized and any proteins have had the Maillard reaction occur.

...I don't actually know if it'll work. It could be that I'll just end up ruining some butter and some garlic. I guess we'll see how it goes. It's been in the oven since around 2pm, and it is still in the oven now, at 8:30pm. My kitchen smells AMAZING right now.

That said, the garlic cloves, they tend to float up in the butter once everything gets hot. I tried figuring out some way to prevent this, because if the cloves aren't submerged, the side that is in contact with the air will roast instead of get soft and mushy in the oil. It's not a bad thing, necessarily, but it's not quite what we're going for. So... I improvised a way of keeping the cloves weighted down:

...Yes, it is just a bunch of small mason jar lids layered inside a larger mason jar with silverware keeping it held down, ahaha... I know it's very silly. I know. But it seems to be working, at least for now. Though I think I'm gonna hafta find a more practical way of doing this in the future.

...I'm looking forward to the results. For sure, they smell good so far.

I made another food today, too, out of the various leftovers in the fridge. This is some rice cooked in the leftover chicken drippings, filled out with water:

Here is an omelet that J requested; it's made of eggs, tomatoes, and the leftover cheesy broccoli I made before.

...And here is the bowl of yummies I put together with these things. I added some heated-up frozen meatballs to it to fill it out...

At the moment, I kinda feel a bit like a wind-up toy – just clunking around and going through the motions of whatever. Rationally, I understand that the weirdness will pass, but... well. The thing to do in the meantime is to just endure. I can do that, no sweat.

In a bit, J and I are gonna try to play StepMania on my laptop. We tried to put it on his laptop, because my laptop hinge is broken, which makes it difficult to move it around. But his laptop is Apple; mine is Windows. Apple can't run StepMania, but it can run a similar program called OutFox.

While the pad does work on J's laptop, the OutFox software does not properly recognize it when two arrows are pressed at the same time. So, at least until the developers of OutFox fix it, J's laptop is a no-go. Oh well.

He's thinking to move the pad over to the dining area where my laptop is set up, from the living room area, so we can play StepMania on my machine. Maybe some movement along with some jaunty tunes will help me a little. Who knows.

...Well. I had a nice time. I don't have the endurance that I used to, but... it's still fun.

Anyhoot! Here's how the garlic turned out:

This was in the oven at 250 degrees Fahrenheit for around 6 hours. It's deliciously sweet and savory. This is probably the best batch of the stuff I've made yet. And... I think it could stand to stick around in the oven for even longer, still. Here's why:

It looks burnt, maybe, but I promise you it's not; it has a sweet, almost chocolatey flavor with all the savory of the garlic, but with very little of the allium zing. It's rich and intensely flavorful. And, given that it comes off of the surface easily when moisture is applied, I think it's primarily made of sugar.

...If all the cloves of garlic could reach this consistency...!!! Oh my goodness...!!!

I'll have to try to make something out of wire to keep the garlic cloves submerged next time. Because there will be a next time. I think this jar isn't gonna last very long; it was everything I could do to avoid eating it all in one sitting; it really was that delicious.

...There are so many things I wish I could share with you. Confit garlic, lovely tea, rice cooked in chicken drippings, and StepMania are just a few delights I wish I could show you. I have so many more...

...It almost seems unfair...

...I guess that's it for today. My brain feels kinda like it's blocked up like a clogged sink, so... I guess I'll stop writing now.

I love you. And I'll write again soon. Please stay safe out there, okay?

Your friend, Lumine

[helenfletcher]

This spectacular Lemon Cheesecake Bread Pudding is based on the Lemon Cheesecake I make at the restaurant. It is extremely popular and very unusual. This version of a bread pudding is very quick and easy to make. The ingredients take a few turns in the processor, are poured over the bread cubes, and into the pans it goes. Not much work at all for this uncommon bread pudding. While I've chosen to show it with the Blueberry Sauce from the Lemonade Cake, a couple of others would be perfect to serve with the warm Lemon Cheesecake Bread Pudding. The Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake would make an ideal accompaniment to this remarkable dessert.   Why you'll love this recipe It's really easy and quick to make. This bread pudding can be in the oven baking in about 30 minutes. The ingredients are all readily available with the exception of the citric acid which is optional. There is no water bath needed for this dessert. This is packed with lemon flavor with lemon zest, lemon juice and citric acid which adds a bit of the tartness that make lemons so appealing. These can be made ahead and frozen, thawed and reheated for a quick dessert. Recipe ingredients FRONT ROW: Lemon juice, lemon zest, vanilla MIDDLE ROW: Granulated sugar, sour cream, cream cheese BACK ROW: Bread, eggs, half and half Key Ingredients Either Brioche or Challah that has been purchased work well in this recipe. Citric Acid powder is used to add the tartness of lemons to the bread pudding. It can be omitted if desired but it does up the flavor. While not commonly found on store shelves it can be found on line including Amazon or just google "food grade citric acid powder" for more choices. Make sure you get food grade. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Slice the bread about 3/4" thick if the loaf is whole. Dry the slices until it feels stale but not dry. This can take 4 to 6 hours depending upon the bread. I place mine on cooling racks so both sides can dry at once. Once dried, stack several slices up and cut them vertically. Step 2. Cross cut them into about 3/4" cubes. There should be about 8 cups. Set aside. Step 3. Place the cream cheese and sugar in the bowl of a processor. Step 4. Process until completely mixed. Scrape down and into the corners of the processor bowl to make sure it is all combined. Step 5. Add the eggs, lemon zest, vanilla, sour cream and citric acid to the processor bowl. Step 6. Process until smooth, scraping as necessary. Step 7. Add the half and half and lemon juice. Process again to complete the mixture. Step 9. Pour the liquid over the bread cubes making sure to stir it well so the liquid is contacting all the cubes. Step 10. Let it sit 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. Stir several times to make sure it is evenly soaking. The bread should not be mushy. Step 11. Spray a 9" pan with a non-stick baking spray and pour the mixture into the pan. Step 12 . Or, for individual servings, spray six 6-ounce ramekins or a Jumbo Muffin tin with a non-stick baking spray and divide the mixture between the cups filling them all the way to the top. Bake for 30 to 35 minutes or until a tester comes out clean. They will most likely rise during baking but will deflate as they cool. Recipe FAQS What constitutes bread pudding A custardy base is combined with stale, cut up bread to which many different ingredients can be added depending upon what is wanted. The bread should be soft having absorbed the custard. How do you know when the bread pudding is done baking? There are a couple of ways. One, insert a cake tester in the middle of the pudding. If it comes out clean it is done. The second method is to press the center of the bread pudding and if liquid comes up it needs to bake longer. When was bread pudding first made? English cooks in the 11th century repurposed stale bread.

In later centuries it became known as "poor man's pudding" because food was scarce at times and the pudding was made only with boiling water sugar and spices. Today's version is much richer with eggs, milk or cream, spices and any number of additions. Expert Tips The bread used should be stale but not hard or completely dried out. While any bread can be used, Brioche and Challah are often used for their taste. The liquid base can be made in a mixer by following the same steps as for the food processor. Make sure the cream cheese is at room temperature so it mixes without lumps. If another type of bread is used, it may require more or less liquid so add 3/4 of the half and half first. If the bread is not completely coated, stir in the rest of the half and half. While citric acid powder is listed as an ingredient, it can be omitted. Other scrumptious desserts If you love this Lemon Cheesecake Bread Pudding, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Lemon Cheesecake Bread Pudding This spectacular Lemon Cheesecake Bread Pudding is based on the Lemon Cheesecake I make at the restaurant. It is extremely popular and very unusual. This version of a bread pudding is very quick and easy to make. 9x9 square pan or6 cup Jumbo Muffin Pan or6 ounce ramekins 3/4 pound Brioche or Challah (340 grams)4 ounces cream cheese, room temperature (114 grams)1/2 cup granulated sugar (100 grams)2 large eggs2 tablespoons lemon zest1 teaspoon vanilla extract1 teaspoon citric acid powder, optional1/3 cup sour cream (75 grams)1 cup half and half1/3 cup lemon juice, freshly squeezed If the bread is whole, slice abut 3/4" thick. Dry the slices on cooling racks for 4 to 6 hours until stale but not dried out. This can take 4 to 6 hours. Once dried, stack several slices up and cut them vertically. Cross cut them into 3/4" cubes. There should be about 8 cups. Place them in a large bowl. Set aside. Place the cream cheese and sugar in the bowl of a food processor. Process until smooth, scraping as necessary. Be sure to get to the bottom of the bowl and into the edges so there will be no lumps. Add the eggs, lemon zest, vanilla, citric acid, and sour cream processing until smooth. Add the half and half and lemon juice. Process until smooth and all is combined.Pour the liquid mixture over the bread cubes, stirring well to make sure all the bread is coated with the liquid.Let the bread mixture sit for 15 to 30 minutes until the bread is soaked through and no liquid is sitting on the bottom of the bowl. The bread should not be mushy but wet all the way through. Stir several times to make sure the liquid is evenly soaking the bread.Preheat the oven to 350°F. For a single bread pudding, pour the mixture into a 9” square pan that has been very well sprayed with a non-stick baking release.For individual bread puddings:  Use six 6-ounce ramekins or Texas muffin cups.  Spray very well with a non-stick baking release and divide between the ramekins, filling them all the way to the top.Bake 30 to 35 minutes until set and a tester comes out clean.If using the individual ramekins or muffin pans, cool for about 10 minutes and turn out. Serve warm with the one of the following sauces: The Blueberry Sauce from the Lemonade Cake, the Lemon Soaking Syrup from the Lemon Strawberry Cake or the Lemon Rum soaking syrup from the Lemon Rum Bundt Cake Serves 6 individual bread puddings or 6 to 8 from the 9" pan. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. _____________________________________________________ The bread used should be stale but not hard or completely dried out.

While any bread can be used, Brioche and Challah are often used for their taste. The liquid base can be made in a mixer by following the same steps as for the food processor. Make sure the cream cheese is at room temperature so it mixes without lumps.  If another type of bread is used, it may require more or less liquid so add 3/4 of the half and half first. If the bread is not completely coated, stir in the rest of the half and half.  While citric acid powder is listed as an ingredient, it can be omitted. Bread PuddingAmericanbread pudding, easy to make, Lemon Bread Pudding

[drvitaltips]

Calcium Chloride in Food: Is It Safe?

Have you ever wondered how those store-bought pickles stay so perfectly crisp? Or why the cheese curds in your favorite cheese shop squeak so satisfyingly? The secret might just be calcium chloride. This mysterious-sounding ingredient pops up in all sorts of foods, but what actually is it? More importantly, is calcium chloride in food even safe? What Exactly Is Calcium Chloride? Here's the thing: Calcium chloride isn't some weird, chemical concoction designed to make our food fake. It's actually a salt, made from calcium and chlorine. Think of it like table salt's slightly less popular cousin. What makes it special is that food-grade calcium chloride is super purified, safe to eat, and has some unique properties that make it a rock star in the food world. Why Do We Put Calcium Chloride in Food? Here's why calcium chloride gets a thumbs-up for use in food: - The Crunch Master: It's the reason canned veggies and pickles stay firm, even after sitting on shelves for ages. - Cheese Whiz: Lots of cheeses, especially ones with firm curds, rely on calcium chloride for the perfect texture. - A Touch of Saltiness: Calcium chloride gives food a salty boost without tons of actual sodium. Bonus points for folks watching their salt intake! Is Calcium Chloride in Food Safe? Okay, let's cut to the chase. Yes, the official verdict from trusted sources like the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) is that calcium chloride is safe when used as directed. They label it as "Generally Recognized as Safe" (GRAS), meaning the amount in our food is nothing to worry about. Important Note: That doesn't mean you should sprinkle it on your popcorn! Too much calcium chloride can upset your tummy. But the tiny bit in food is perfectly fine. Fun Fact: Did you know that calcium chloride loves water? It can grab moisture right out of the air! That's why it's so amazing at preventing sogginess in foods. How Calcium Chloride Helps Your Homemade Food Projects Ready to unleash the power of calcium chloride in your own kitchen? Here's where it shines: - Pickling Perfection: If you're into making your own pickles, calcium chloride keeps them from turning into a mushy mess. - Cheese-Making Magic: Some cheeses need a little help from calcium chloride to get that signature texture. - Fermented Veggie Hero: A tiny bit of calcium chloride in your sauerkraut or kimchi makes for extra-crisp, flavorful results! (Trust me; I've tried it!) Where Can You Buy Calcium Chloride? You won't find it at your regular grocery store. Look for calcium chloride in stores specializing in canning supplies. It might go by names like "Pickle Crisp" or "Xtra Crunch," besides just plain "calcium chloride." Tip: Remember, a little goes a long way! Follow the directions on your recipe, but usually, about ¼ teaspoon per kilogram of vegetables is the standard. Calcium Chloride: Health Considerations While calcium chloride in our food is considered safe, there's always more we can learn about how it interacts with our bodies. Here's what you should know: - Calcium Supplements vs. Food: Some recent research suggests a potential link between taking high-dose calcium supplements (totally different from calcium chloride in food) and health risks for some older adults. The studies are ongoing, but it's worth being mindful of. - Negligible Calcium in Food: The amount of calcium you get from foods containing calcium chloride is tiny compared to what's in a supplement. Still, if you have any health concerns, it's always a smart move to talk to your doctor. Myth: Calcium chloride is a fancy way of saying salt. Truth: While they're both salts, the elements are different (calcium vs. sodium). That means they do different jobs in food. Calcium chloride is more about boosting texture and preservation, not just saltiness. Pros and Cons of Calcium Chloride ProsConsKeeps food crisp and fresh for longerLarge amounts can cause an upset stomach (though unlikely from normal food consumption)Contributes to the texture of certain cheesesSome research suggests a link between high calcium supplement intake and health risks in some older adults. The calcium from food is negligible.Provides a salty boost without excessive sodiumNot ideal for those who prefer to avoid all food additives or focus on whole, unprocessed foods Wait, It Has Other Uses, Too? You bet! Calcium chloride is a multitasker with a surprising number of uses outside the kitchen: - Melting Ice the Right Way: It tackles icy roads and sidewalks better than regular salt and is even safer for your furry friends' paws. - Construction Helper: Calcium chloride speeds up how fast concrete sets, especially in colder weather. That means buildings get finished faster! - Moisture Zapper: Ever seen those little "Do Not Eat" packets in shoe boxes or new bags? That's often calcium chloride working hard to keep things dry. FAQs About Calcium Chloride - Is calcium chloride safe in food? Yes, health authorities like the FDA and EFSA deem it safe when used in the amounts typically found in food. - Is calcium chloride vegan-friendly? Yes, it's made from minerals, making it suitable for vegans. - Is calcium chloride gluten-free? Absolutely! People with gluten sensitivities can safely consume it. - How is calcium chloride made? The Solvay process, which combines limestone and hydrochloric acid, is the most common method of production. - What can calcium chloride do to your body? In the small amounts found in food, calcium chloride is safe. However, consuming large quantities can cause stomach upset. - Does calcium chloride make food ultra-processed? Whether a food is considered ultra-processed depends on many factors. While calcium chloride is an additive, its presence alone doesn't automatically make a food ultra-processed. - Is calcium chloride a natural preservative? It depends on how it's made. Some calcium chloride is synthetic, while other forms are derived from naturally-occurring brine. - Why is calcium chloride in everything? It's not in everything, but its versatility (texture, preservation, etc.) makes it a useful ingredient in many food products. - What is the main disadvantage of using calcium chloride? Some people prefer to avoid food additives. Also, research on the potential risks of high-dose calcium supplements is ongoing. - When not to use calcium chloride? Don't consume pure calcium chloride! Always follow recipe or product instructions when using it in cooking. - Do humans need calcium chloride?We need calcium as a nutrient, but food-grade calcium chloride provides a negligible amount compared to dietary sources like dairy or leafy greens. - Is calcium chloride better than salt? "Better" is subjective. It offers a salty flavor with less sodium but has different uses than table salt. - Is calcium chloride safer than salt? That depends on your health needs. For ice-melting, it's safer for pets. In food, both are safe in moderation. - Is calcium chloride actually calcium?It contains calcium, but it's a salt compound made of both calcium and chloride. - What does calcium chloride taste like in food? It can have a slightly bitter, salty flavor, but the amounts used in food are usually too small to be noticeable. - Is calcium chloride natural or synthetic? Both! It can be made synthetically or derived from naturally occurring sources. - Is calcium chloride the same as citric acid?Nope! Citric acid has different properties and is often used for its sour flavor. - Is calcium chloride the same as baking soda? Definitely not! Calcium chloride and baking soda (sodium bicarbonate) are completely different compounds with distinct uses. Key Takeaways Let's recap the important points about calcium chloride in food: - It's not cause for alarm! Calcium chloride is there to help our food stay fresh and delicious. - It's responsible for the satisfying crunch of pickles and the texture of some cheeses. - Health organizations have cleared it for use in our food in the amounts we normally consume. - It has some pretty awesome uses outside of the food world, too! Conclusion So, what's the verdict on calcium chloride in food? Turns out, this unassuming ingredient is a pretty handy helper. It boosts the quality and shelf life of our food while being generally recognized as safe when used properly. If you're curious about the latest research on calcium in your diet, especially if you take supplements, it's always worth checking in with your doctor. Disclaimer: The information provided on this website is not intended to be a substitute for professional medical advice. Always consult with a qualified healthcare professional before making any decisions about your health. Read the full article

[thedisneychef]

Canned Black Eyed Peas Recipe: Quick and Easy Meal Ideas

Hey everyone, I'm so excited to share this delicious canned black eyed peas recipe with you! Not only is it easy and quick to make, but it's also a great way to add some flavor and nutrition to your meal. Whether you're looking for something simple for lunch or dinner, or if you just want a tasty side dish that goes perfectly with any meal, this is the perfect option. In this article, I'll be sharing my favorite canned black eyed peas recipe as well as some tips on how to make it even more flavorful. Let's get started! Maybe You Also Like: - Can Navy Bean Soup Recipe - Canned Corned Beef Recipe Easy - Canned Green Beans Recipe Ingredients I'm a huge fan of black-eyed peas. There are two main ways to buy them: dried or canned. For convenience, I usually opt for the canned version, but I know that some people prefer the flavor of dried beans. With both versions, there are plenty of different flavors you can add too - from smoky bacon and cajun spices to garlic and onions. No matter which type you choose, one thing's for sure - these little legumes pack a ton of nutrients! They're high in fiber, iron, protein and folate. Plus they have an earthy taste that goes well with just about any dish you can think of. When it comes to cooking with black-eyed peas, it really depends on your preference and time constraints. Canned beans require minimal prep work while dried need to be soaked overnight before using them. Either way, they make a great side dish or addition to salads and soups! Directions I'm getting ready to make a delicious pot of black-eyed peas! First, I'll start by gathering all the ingredients I need. Then, I'll give the peas a good rinse before they go into the pot with some water and my choice of seasonings. Once everything is in the pot, I'll let it simmer until the peas are cooked through. Now I'm ready to enjoy my tasty meal! Preparing The Ingredients First, let's start with gathering the ingredients for this tasty black eyed peas recipe. You'll need one pound of dry black-eyed peas, diced onion, garlic cloves, vegetable broth or water and a few spices - cumin, oregano, smoked paprika and red pepper flakes to taste. Don't forget to grab some salt too! I like using extra virgin olive oil when cooking any dish so that it adds an extra layer of flavor. Next step is to get all the ingredients prepped before you begin cooking. Start by rinsing the beans in cold water then placing them into a large pot along with enough liquid (either vegetable broth or water) to cover them completely plus two inches more. Then add in the remaining vegetables such as onions, garlic and your spice selection; including cumin, oregano, smoked paprika and red pepper flakes for heat if desired. Give everything a good stir until everything is well combined. Now comes the easy part – just wait! Put the lid on and bring it up to a boil over medium-high heat stirring occasionally for about 30 minutes or until the beans are tender but not mushy. Once done turn off the heat and enjoy your delicious canned black eyed peas recipe! Cooking The Black-Eyed Peas Now that all of the ingredients have been prepped, it's time to move on to cooking the black-eyed peas. Depending on how you want your dish to turn out, there are a few methods you can use when preparing them. For example, if you're wanting softer beans then soaking them overnight is recommended before boiling them in vegetable broth or water for about 30 minutes until tender. If convenience is what you're looking for then I'd suggest using canned black eyed peas and simply heating up the contents in a pot with some seasonings added for flavor. No matter which method you choose for storing and soaking your beans, make sure they’re cooked thoroughly before eating! With just a little effort this simple recipe can be transformed into something truly delicious - so let’s get cooking! Variations Now that you know how to make classic canned black eyed peas, let's explore some variations. To give your dish a bit of kick, try increasing the spice levels with additional chili powder or red pepper flakes. You can also add in various herbs for flavor; rosemary and thyme work particularly great with this recipe. If you want something extra special, consider adding bacon bits or chorizo sausage for an added punch of protein. With these delicious additions, your dinner will be sure to please even the pickiest eater. So get creative with your spices and herbs; you never know what delightful combination you'll come up with! Serving Suggestions I love the versatility of canned black eyed peas. Not only are they incredibly easy to make, but they also can be seasoned with a variety of spice combinations and served alongside many different dishes. Whether you’re looking for something light or hearty, this recipe is sure to satisfy your cravings! When it comes to seasoning up my canned black eye peas, I like to experiment with various mixes of herbs and spices that bring out their natural flavor. A few favorites include garlic powder, oregano, paprika, basil and red pepper flakes – just the perfect combination for adding some zing without overpowering the dish. You can also add in some diced onions or bell peppers if desired. For side dishes, I often serve mine over brown rice or quinoa along with a simple green salad dressed with olive oil and lemon juice. If you’re feeling more adventurous, try pairing them with roasted vegetables like carrots and potatoes - the possibilities really are endless! With all these tasty options at hand, there’s no excuse not to enjoy a delicious meal made from canned black eyed peas. Tips And Tricks Now that you know how to make the perfect canned black eyed peas, let's explore some other tips and tricks for preparing them. Cooking with black eyed peas is a great way to add flavor and texture to your meals without having to spend too much time in the kitchen. Here are some of my favorite cooking tips: First, be sure not to overcook your beans! If they're cooked for too long, they can become mushy and lose their shape. A few minutes shorter than the recommended time should do the trick. Second, if you want even more flavor from these tasty legumes, try adding herbs or spices like cumin or thyme. Finally, feel free to get creative with your ingredients - adding things like bacon or diced tomatoes will give your dish an extra kick of flavor. When it comes to storing advice for black eyed peas, there are a couple of key things to keep in mind. First off, always store any leftovers tightly sealed in an airtight container in the refrigerator. Secondly, make sure that any unused portions of opened cans of beans are also stored properly; this means transferring them into separate containers and keeping them refrigerated until ready to use. Doing so ensures that your beans stay fresh longer and don't spoil prematurely. So now you have all the knowledge needed to prepare delicious dishes using canned black eyed peas! Frequently Asked Questions What Is The Shelf Life Of Canned Black Eyed Peas? When it comes to shelf life, canned black eyed peas can last up to two years in your pantry if stored correctly. To get the most out of them, keep the cans in a cool, dry place away from direct sunlight and sources of heat. If you want to reduce sodium content, you can rinse the beans under cold water before use; this will help wash away some of the salt used during processing. As long as they're stored properly, these storage tips should ensure that your canned black-eyed peas stay fresh for when you need them! Is There A Way To Reduce The Sodium Content In This Recipe? If you're looking for a way to reduce the sodium content in your recipes, there are several salt alternatives that can help. You may want to try substituting some of the regular salt with potassium chloride or sea salt. Both of these options provide flavor without adding as much sodium as traditional table salt does. Another great option is low-sodium stocks and broths which can be used instead of pre-made sauces with high sodium content. All of these alternatives will still give you flavorful results while helping you keep an eye on your daily sodium intake. How Many Servings Does This Recipe Make? Making a great meal doesn't have to take all day, and that's why this canned black eyed peas recipe is perfect for busy weeknights. It serves about 6-8 people so you can feed the whole family without having to spend extra time cooking or worrying about nutrition facts. Plus, with just a few simple ingredients, it comes together in no time! What Are Some Other Complementary Dishes That Can Be Served Alongside This Recipe? If you're looking for a delicious, meatless option to pair with your canned black eyed peas recipe, you can't go wrong with roasted vegetables. You could also consider seasoning suggestions like garlic and rosemary or chili powder and lime juice depending on the taste profile you'd like to achieve. Another great accompaniment would be fresh crusty bread for dipping in any extra juices from the beans. Are There Any Health Benefits Associated With Eating Canned Black Eyed Peas? Yes, there are lots of health benefits associated with eating canned black eyed peas! They contain a variety of important vitamins and minerals, such as Vitamin A, iron, potassium, magnesium and zinc. Plus, they're high in dietary fiber and protein. The best way to maximize the nutritional value of these legumes is by soaking them first. This will help remove some sodium from the beans if you check the nutrition label before cooking. Conclusion In conclusion, canned black eyed peas are a tasty and versatile dish that can be enjoyed year-round. I love how easy it is to prepare them at home without sacrificing flavor or nutrition. The shelf life of these beans is quite long, so you don't have to worry about them going bad quickly. If you're looking to reduce the sodium content of this recipe, look for low-sodium versions when shopping for canned goods. This recipe yields four servings and pairs well with other dishes like steamed vegetables or roasted potatoes. Not only do they taste great but they also provide various nutritional benefits including protein and fiber! Thanks to their convenience and health benefits, canned black eyed peas will continue to be a staple in my kitchen for years to come. If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article

[psalacanthea]

rotisserie chickens make good soup. if you've never tried to make a soup from a chicken carcass:

strip remaining white meat chicken off of carcass, set aside

remove skin with fat still attached/any big globs of fat (check near thighs/neck area, there's usually some very fatty bits)

add vegetable ends/pieces to a big pot. If you're adding veggies to your soup, any discard bits should go in the pot. Carrot tops and ends, onion root/top, celery bits, etc. When you cook you can save your veggie scraps for making broth, just chuck them in a bag in the freezer instead of in the trash

Add garlic (rarely does a soup not need garlic, ok?) you can just crush the cloves and toss them in, no need to chop.

If you want to sautee the veggies now is the time. Cook them in the pot until the aromatics become fragrant.

if you haven't eaten the legs/wings, add them whole to the pot

if you plan to boil the broth (quicker), remove the thigh meat as well. If you're going to do a low simmer, the dark meat can stay on. It's fatty enough to not dry out, unlike the white meat, and will add flavor.

Break up the carcass if necessary to fit in your pot (channel your inner barbarian and rip that shit up) and add

If you're using fresh herbs, put some of each in the pot.

Cover with water until the carcass is just submerged

Cook for 1 hour, strain to separate broth. Discard everything but the broth, unless there's meat on the carcass you want to save. If there is, pick it off and add it to your white meat.

If the broth looks fatty, let it cool and skim off the fat. The more fat you remove from the carcass beforehand, the less you have to worry about.

Make your soup using the broth!

Here's my soup recipe for the day, it's quite a simple one:

Chicken enchilada soup

ingredients:

3 cloves garlic

2 med carrots or large handful of baby carrots

1 med onion, diced

2 large tomatoes, diced

Any other veg that needs using (i've got zucchini today)

Rotisserie chicken and broth

Ancho chile powder (if you don't have/can't find, just use chili powder. I make my own chile powder from dried chiles, mine is a mix of ancho and guajillo )

Tomato paste

Optional toppings: shredded cheese, tortilla or tortilla chips, salsa verde, sour cream, avocado, etc

1- Put your empty soup pot on the stove at med-high heat until it's quite hot

2- Add 3 big honking tablespoons of chile or chili powder to the bottom of the clean and hot pot. Stirring frequently with a spatula, cook chile powder until its color darkens and it becomes very fragrant. Add a touch of ground cumin if you want it a bit more smoky (or a chopped chipotle in adobo if you like smoky AND spicy)

3- Add 2 tablespoons of tomato paste and saute until the paste is slightly caramelized- IE you can smell it quite strongly (the chile can make it hard to see if the tomato's darkened.

4- Add garlic and onion, continue sauteing until fragrant.

5- Add chopped carrots, tomato, and other veggies. Saute until most of the liquid from the fresh tomatoes has evaporated. Add chicken stock.

6- Chop all chicken to appropriate bite sizes, add to pot. Turn heat to low, simmer until everything is cooked through and liquid has reduced to your preference.

7- taste for seasoning. rotisserie chicken has lots of salt, so generally it shouldn't be necessary to add too much. Pepper for sure, though!

And then it's done! You can toss whatever you want in, even pasta if you prefer it. The secret to adding pasta to soup, though, is to cook the pasta SEPARATELY and put your serving in the bottom of your bowl before you ladle the soup over it.

When you store the leftovers in the fridge, the pasta goes in a separate container to chill. That way it doesn't absorb all the broth and become sad and mushy <3

sunday souuuuup

[lizzibennet]

damn i need rice recipes the rice cooked in my house is just as white as I am and that’s saying something

there’s variations depending on where u go but i believe the somewhat traditional brazilian way is as follows:

either rinse the rice or don’t. brazilian people (latins in general i think) are just. obsessed with cleanliness so most people i know rinse the rice but love of my life paola carosella says u don’t need to (but she’s argentinian so maybe it’s truly a brazilian thing) she says the starch does good things. point is i’ve eaten good rice that was both rinsed and unrinsed. do what u feel most comfortable. i rinse it bc It Needs To Be Clean Or I Might Die

LET THE RICE DRY FOR A BIT!!!!! this is important

add a bit of oil to a pot, add minced garlic and onions if you like onions. the garlic is imo the most important flavor but i like the onion as well. my mom says if u plan to make a big batch don’t put the onion in cause it makes the rice go bad faster. i can’t vouch for the scientific explanation of that but moms know stuff

my grandma swore by using pork fat instead of oil. her food was delicious but you’ve probably gathered that it wasn’t the healthiest LOL when we want to make it SpecialTM we use butter but i honestly like the oil version better

after your garlic is slightly golden (very slightly!!!!! or else it’ll burn) add ur rice to the pan. this is where i believe rice making differs from latin people bc i swear EVERY white person online just boils the rice without sauteeing it first. now i can’t tell u exactly what this does LOL i once read that it kinda closes the rice up so it doesn’t absorb as much water and cooks more evenly? point is brazilians like fluffy, drier rice, not the kind that balls up that u could make sushi out of, so this REALLY makes a difference in that outcome. why? no idea. but it does. no gummy rice here

after sauteeing ur rice with ur garlic and maybe onions and letting them make love for a couple minutes add boiling water. mom says it’s important that the water is boiling bc if it isn’t it’ll cool the rice for a little while and make it mushy. and we do not want mushy rice. most people i know use 1 part rice:1.5 part water but depending on the rice it might be 1:2. it’s really important not to add too much water bc that’ll make ur rice go mushee

sometimes if we’re feeling fancy we add a bay leaf in the water but since that usually goes in our beans as well, it’s not necessary. this is also usually when we add our salt

leave it *semi covered*. this is another thing i see ppl online don’t do and it’s like. if u cover the pot completely the water doesn’t evaporate, it’ll go back into ur rice and it’ll absorb it. i truly believe this is why most ppl’s rice goes gummy. u can’t cover the pot completely it has to be semi covered. this is also why most brazeeleans don’t like rice cookers- they make gummier rice than we’re used to bc they cover completely to cook

leave it there simmering for like 15-20 mins

after the water has evaporated test to see if it’s done. if you’ve used the correct ratio of water and it was boiling before u poured it in it’ll probably be perfectly done :,) but if it’s still uncooked u can add a little bit more boiling water and wait for that to evaporate 

when it’s done u think ur out of the woods but u AINT. even if it’s fluffy now it might gunk up later so fluff it now with a fork but also fluff it as it cools too so when it goes into the fridge it won’t turn into rice bricks lol

now u have beautiful, cooked rice that is delicious enough to be eaten alone. when it’s good we call it “soltinho” - loose? rice that isn’t too dry but also doesn’t stick to itself at all and goes perfectly with our beans :,)

this has been rice making 101 with ur favorite local latina thx 4 watching

[intuitive-spontaneity]

Burgoo: A Labor of Love

This burgoo was incredible, but it was a lot of work. This is how I made it...

I mashed up the two recipes above and made some changes of my own.

My Ingredients:

Cornish Hen (22 oz)

1 lb. Angus beef stew meat

1 lb. beef marrow bones 

1 stalk celery

1 carrot, peeled

1 onion, peeled

6 sprigs of parsley

16 oz. tomato puree

1 red pepper pod

1 Tbsp. sugar

1 Tbsp. lemon juice

2 Tbsp. vegetable oil

1 tsp ground thyme 

1 tsp ground sage

1 tsp ground oregano

1 tsp granulated garlic 

1 cup diced celery

1 cup sliced carrot

1 cup diced onion

1 (28 oz.) can diced tomatoes in juice

1 Tbsp. beef base

1 tsp Worcestershire sauce

1 tsp Tabasco

1 cup sherry

1 cup red wine 

1.5 lbs. diced potatoes 

2 green peppers, diced 

1 cup green beans

1 cup okra

1 cup corn

Holy moly, that’s a lot of ingredients! 

First, I seasoned and browned all of the meat in the Instant Pot on the sauté setting. I made a seasoning mix with the thyme, sage, oregano, and garlic and put it on both the beef marrow bones and the stew meat. In vegetable oil, I browned all of the meat in batches, setting it to the side as it was done. 

Next, the broth! Into the Instant Pot goes: the hen (mine was frozen) that I seasoned like I did the other meat, the browned stew meat, the browned beef marrow bones, the stalk of celery, the peeled carrot, the peeled onion, sprigs of parsley, tomato puree, pepper pod, sugar, and lemon juice. Add water until it is covered, pictured below. Close the lid, switch to sealing, and manual cook for 50 minutes (less time if your hen isn’t frozen-google it). Gradually release pressure by switching to vent before opening. Your house smells insanely good at this moment! 

You will probably feel like you are done now, but you haven’t even started. Put a strainer on top of a large stockpot and pour all of that flavorful broth in, removing all the vegetables and meat. You can get rid of the vegetables at this point. Remove all the bones from your meat. I let this simmer covered while I prepped the rest of the ingredients. 

Don’t wash the Instant Pot, or whatever you used to brown the meat, and cook the broth. I used the same pot to sauté the diced celery, onion, and green pepper in olive oil that I seasoned with salt and pepper. Now you can add those to the stockpot, letting everything simmer covered and fuse the flavors. 

Now add: sliced carrot, diced potatoes, diced tomatoes, beef base, Worcestershire sauce, tabasco, sherry, and wine. Still simmering covered. 

Uncover and keep simmering. I like certain vegetables to retain texture in stews and not get mushy. For that reason, I added the green beans, okra, and corn towards the end of cooking. 

I had grilled corn the day before and nothing quite compares to that flavor of corn for me so I cut it off the cob and added it. 

The okra and green beans were frozen. I tossed them in olive oil, seasoned with salt and pepper, and cooked them until a little crisp in the air fryer before adding them. 

All the while, I was tasting and letting it simmer down to the consistency I was looking for. It does thicken up a bit as it cooks. 

If it is too soupy, like Keeneland says, thicken with a cornstarch slurry. I mixed some cornstarch with some beef broth in a small mixing bowl, making sure there were no lumps before adding it to the stew. As it simmers, it will continue to thicken. 

This bowl of burgoo will be rich and full of flavor. The meat will be extremely tender and the vegetables will add a really nice texture. It’s a delicious burgoo! Hope you like it. 

[lena-in-a-red-dress]

Supercorp Test Kitchen AU

Kara's birthday is coming up, and for a special treat Lena decides to take a crack at Kara's favorite food: potstickers.

Except potstickers are typically savory, and Gourmet Makes is a typically sweet show, so the compromise is that it'll be a dessert potsticker.

"So what we'll do is stick with strawberry and banana for the filling," Lena tells the camera.  "I'm a little concerned because fruit has a tendency to release a lot of moisture when they cook, and we don't want to lose all the flavor from the juices by having it all spill onto the plate when we bite into it.

"We may have to experiment with some kind of filler or binding agent. But, if we can nail the filling then we'll sautee them in a sweetened browned butter, and pair them with a creme anglaise and a dark chocolate dipping sauce. Those at least will be fairly straightforward."

And Lena starts with a control of just fruit, and it does indeed get too soggy. As promised she toys with various fillers. Pulverized graham cracker ("oh god, no. It's just... wet sawdust."), dried coconut ("it's definitely an option in terms of function, but it adds enough taste that takes it away from what I'm looking for"), and even stale/toasted brioche crumbles, but nothing really works.

"I'm going to keep the coconut on the table, because so far it's the closest thing we've got," Lena reports the morning of Day 2, "but today I'm going to see what we can do about eliminating some of the water content *before* it goes in the pastry. Towards that end, we've got some underripe bananas, as you can see they're still fairly green, which I'm hooing will not only help cut down the amount of moisture released during cooking, but also keep it a bit more firm.

"And for the strawberries, we're going to try dehydrating them just bit in the oven. Obviously, we don't want dried strawberries, because that would be gross in a posticker, but if we can find a sweet spot of some of the steam and banana moisture rehydrating the strawberries during the steam and fry, we might get away with less slurry."

And it *works*. She even sprinkles just tiniest bit of cinnamon in each one before folding, and they hold up during the steaming, and when they fry in the sweetened brown butter, they are the perfect parcel.

The creme anglaise is pretty standard, but she leaves the chocolate sauce fairly dark to help balance out some of the sweet.

When Kara comes in to start her prep, Lena calls her over for a "taste test". Kara sees the finished product and her eyes light up.

"Lena! You've been doing potstickers and you didn't tell me?! Wait-- why potstickers? Is there a new junk food I missed that's about potstickers?!!"

And Lena just smiles and has to explain, "no, it's not a junk food. It's for you. Happy birthday."

Kara's entire face lifts with genuine joy, and she spins Lena in a tight hug before even thinking about tasting them. But when she does... ho boy.

"Mmmmm... ohmygod these'reamazing," she mumbles, chomping into one plain, no sauce. "How did you do that?? They're sweet, and not too mushy, and the outside has just the right amount of chew without being oily... they're perfect!"

Lena nudges the sauces towards her. "Try these..."

She doesn't need asking twice. Kara dives in, and promptly declares them both absolutely perfect.

"The creme anglaise is totally smooth, and definitely jives with the rest of the potsticker, and adds just a little bit more of a flavor profile with the vanilla... but if I had to choose a favorite I'd have to go with the chocolate. It's rich, and the contrast of the cocoa against the sweeter potsticker just elevates the whole package. God, these are good! Can I have another?"

"Yeah!" Lena laughs. "They're for you, dummy."

"Sweet!!" Kara shovels another into her mouth, and moans salaciously. She wraps her arms around Lena and just stays there, playfully plopping her chin on Lena's shoulder. "You're the best."

When Lena giggles, Kara looks to the camera. "Sorry everyone, you can't have her. She's mine. No one else can have these delicious dessert 'stickers..."

"Except for everyone watching this," Lena says, still tangled in Kara. "Here's how you make them--"

The after-recipe cut scene is Kara pressing a kiss to Lena's lips, even with her mouth still full. Its quick and casual, and full of affection, and the kitchen hoots and hollers when Lena's lips smile even before Kara pulls away to dip another potsticker.

"Mmm! Those are really good..."

The episode fades out on Lena taking a bite of the potsticker Kara offers, dripping with chocolate.

[julianawrites]

dissolve me

Horacio is cold.

It’s a little past midnight and the Sun has been asleep for hours by now, but not Bogota. Instead, the city moves in slow motion, the weight of slumber heavy on its creatures as the few visible stars shush the agitated crickets. Somehow, even despite the Sun’s absence, it’s influence still blankets the trees. It accumulates, even. The hot radiation permeates the lungs of taxis and buildings, but the cool darkness brings life into the air as water begins to materialize on the sides of newspaper stands and underneath Horacio’s shirt. His clothes stick to him so tight (more than usual) that he thinks he may be drowning under the moon. He can taste the ocean on his tongue and the sensation is only relieved as he steps off the pavement and onto the tile of the rundown convenience store. The building, heavily air conditioned, makes each drop of sweat feel like icicles pricking into his fried red skin, but his body still burns from the residual heat.

Somehow, Horacio still maintains that icey core in his chest. So even as he makes a beeline for the refrigerated-goods, yes. Horacio is cold.

He exists as a green-sheet ghost walking through the aisles of the grocery store, barely conscious at 2 am as he searches for some goddamn milk. He knows he works too hard, knows his life is concrete and bricks screeching against his steel heart. Every morning he walks on glass to enter his office, and every morning he forces his feet to bleed. What else is there for him? His body has been adorned with splinters and cuts for so long now, so what’s a few more? Each night, he drags his body flat across the floor, just trying to make it out the door. Trying to escape an office that chews him up and spits him out, saliva covered and filthy.

But he just wants some milk.

So he makes this small trip before he heads home. Once he finds the dairy, his heavy eyes hoist themselves upwards, to the second-to-topmost shelf in the refrigerator. The last carton of fat free milk -  dairy-flavored water - that he’ll chug the next morning. But just as his hardened fingertips reach for it, they meet something else; a third wheel to this toxic milk-Horacio romance that is ruining his plans for what might as well be the best morning he’s had in the past three milk-free days. His mind, once fuzzy from the sleepy grey clouds filling his lenses like cataracts, now feels a sharp jolt of electricity soar through it as his machine body is activated and his surroundings suddenly become clearer, laser vision kicking in. His senses are now sharper and his guard is completely up. His nerves begin racing as the data from his hands shoots straight to his brain to get integrated and that thing he’s feeling is...warm? No, it’s hot. It burns his skin and immediately he pulls back because his motherboard is screaming at him that he’s in danger.

His head shoots up and his eyes dart to the side as he turns to look, expecting a raging bonfire or boiling cast iron, but instead he sees a human. A sweet, candy person that looks almost surprised as he does, but with softer features and kinder eyes. He smells the caramel seeping out of her pores and it stings his olfactory nerves but perhaps he wants to smell it again so it can fill his lungs and then let it harden inside of his cold body. So that it can stay within him forever.

“Disculpame,” she says, remorse dripping out of her golden mouth and if his ears were in control, he’d beg her to say it again. Say anything. He recognizes her accent. Not a Columbian, but a gringo. His brain reminds his heart that hey, we don’t like selfish, egotistical gringos. His heart doesn’t listen.

“Go ahead,” he says, and he sounds horrible. He sounds messed up, and it’s probably because he is messed up. He talks like toothpicks and needles, but it’s okay because he got to speak to her and he’s never spoken to an angel before.

He notices how she relaxes a little at the sound of his English, and he feels that heat spread at the beautiful notion that he did that all by himself.

“No really, I don’t need it,” she insists, a small smile gracing her lips. “You’re very sweet for offering, though.” Huh?

Horacio is not sweet. He doesn’t taste like sugar or chocolate or berries. Horacio is bitter gourd, burnt toast and that shitty part at the end of the banana that no one wants. Copper and hot tar oozing down taste buds and burning the frail pink dots along the way. Straight black coffee that’s tear-inducingly retched. Pepto Bismol and whatever the fuck is inside of those plastic pill capsules. Raw beef festering with E. coli and flies, a rotting corpse under a wake of vultures, the creepy old man that sits next to you on the train, mace burning her shivering eyes while you collapse to her shredded knees onto a floor of thumbtacks.

Horacio is not sweet. But she said he was, and she is oh so persuasive. That’s when he felt the first one. Crack.

His mind goes into overdrive as panic sets in - what was that sound? What just broke? What crevice of his mind just ripped a little and how can he staple it back shut? He feels the slimey pus of his emotions begin to seep out of the opening a little, and he doesn’t like it. Not one bit. He wants to put his guard back up and regain control of this situation the way he’s been trained to do by offering you the carton and then leaving; defying her orders and following his own.

But who is he to refuse her?

“Thank you,” he says, and he’s just noticed that her hand is back at her side and her eyes shine a little brighter as her smile widens at his defeat. That was me, too. But then she’s turning around and leaving, messy bun flopping up and down as you walk towards the cash register and his heart is furious. It’s pounding in his ribcage like a ravenous shark caged in glass, telling him to not let you get away because it wants to burn in her soft flames and turn to ash in her fingers, but he stays planted. Watches her walk away and take that gentle radiating heat with her, leaving him just as hard and frozen as he was before he’d ever let her poke around into his soul. Suddenly he understands why you’d burned him so bad; doesn’t even the lightest match make that violent sizzling sound when it touches ice? But he can’t deny that she had melted him, just a little bit, and he can’t deny that he likes being a little watery.

He sees her again just a few days later. It’s a Sunday morning and Bogota is now wide awake. Pastel streaks fly down the streets as manifestations of yellow taxis, dusty red cars, and pale blue cyclers bring the canvas of the city to life. Horacio decides to be adventurous, introduce true exploration and child-like color into his monochrome world, and walk to the cafe near his street. A truly exhilarating touch, if he did say so himself.

Except he hadn’t prepared himself for the anarchy that would occur within him when he saw her again. The girl that was awake at 2 am and offered him white calcium water in a carton and called him sweet. His eyes don’t know where to look, his heart doesn’t know how to beat, his lungs don’t know how to take in air. What do you do when you see a pretty thing in a pretty sundress? Certainly not function. Horacio wasn’t doing that at all. So he did the next best thing: sit at a table and watch her. That’s the next best thing, right?

He watches as she smiles at the young man taking her order, talking to him like she knows him, cares about him. All she were doing was listing the ingredients she wanted in her drink, but her bright eyes twinkle with a sort of endearment that he isn’t used to. Like she was happy.

He is in awe of her. Horacio has worked so hard to stay numb, to feel nothing but that rusty scrape of motivation that made him do his job. But she made it look so easy to gush, to overflow and spill her delight with life onto everyone around her until that tired, overworked teenager behind the register was smiling too as he said “next!”

She turns her head to find a table once she picks up her order and panic settles into Horacio’s bones again as he reflexively turns his head away from her, but her keen eyes spot him. Oh, how she must pity him. The poor, miserable apparition from the grocery store. He feels that radiating heat begin to grow as you approach him at his table, so he pretends to not notice her. Pretends he’s numb as she thaws him into a dripping mess of thin ice and water.

“Is this seat taken?” she asks him, nodding to the other chair in front of him with a cup of coffee in her supple hands. Horacio’s tactful eyes scan the cafe once more; there’s other seats in the building, other men and women for you to pity. He’s been chosen. And he just can’t resist her, is too weak to deny himself that addicting sugary sweetness that you’re coated in because he’s not sure he’ll ever feel so soft again and he wants to savor it.

Horacio looks up at her, clearing his throat as he takes the kind of breath that you can feel as the air fills his lungs. He’s priming his voice to talk to her because this time, he wants to make it count.

“No,” he says. Oops. In that moment, he couldn't remember having talked before. Has he ever spoken? Certainly not, or he’d know how to do it. But she doesn’t seem to mind his cold tone as you take the seat in front of her, and those damned eyes of hers are blinding to look at but god, who needs pupils anyway?

He can tell she’s curious about him. She wants to pick him apart scab by scab and take him apart into individual fibers until she gets to that soft mushy center that is Horacio. She wants to see him naked and open, but that’s not something Horacio can give her. How could he? He’s taken that weak, inferior soul within him and crushed it under concrete and plaster of paris, secured it with walls and steel and barbed wire until the protective layers become so extensive that even if someone could get through them all, why would they want to? It wouldn’t be worth the trouble.

“You know, I’ve never been here before,” she says, taking a sip of her drink, and he hums, knowing that’s how people interact but not quite knowing what is going on with him. She’s just saying things, just want him to talk back. She’s  trying to have a real conversation with him, and he doesn’t understand why, but maybe for just once in his life he doesn’t need to understand everything.

“Then what brings you here?” he asks, and slowly he begins to regain a little feeling inside him. Not enough that it unleashes his pain, but enough that he can feel that ice water slosh around inside him easily. A gentle flow of slush that mixes with her amber and makes him feel like a person.

“A student of mine recommended it to me,” she explains, and he’s starting to put together a little picture of who she is in his mind. 

“You teach?” he asks, probing her for her life. He wants to study her mind, hear the music that leaves her mouth when you speak. She nods thoughtfully, and he can tell he’s mentioned something she enjoys. He learns that she teaches at a local university and hears about just how passionate she is about what she teaches. His dark eyes begin to fill with that precious light she possesses as she tells him about her students and how though she’s new to Bogotá, she already loves it. But that doesn’t surprise him so much; somehow he just knows that she’s got plenty of love to go around.

“Well now you know what business I have in a grocery store at 2 am,” she concludes after she tells him about her late nights grading subpar papers, curiosity twinkling in her eyes like fairy lights in the dark. “What about you?” It isn’t until the focus is back on himself that he notes the smile that graces his features. A real smile. He smiles not out of diplomacy but because right now, he’s happy. He’s high on her and serotonin and he’d let her ruin him if you wanted to. But her question troubles him. He can’t really tell you why; he can’t bear to take his ugly, black, acrylic life and stain her lavender and daffodil backdrop. So he tells you the bare minimum: that he’s a colonel and leads a special ops unit called the Search Bloc. He leaves out the blood that paints his eyes everyday, forgets to mention the agony he’s felt and inflicted on others.

“Your drink isn’t ready yet?” she questions, like a sudden realization has just hit her. her kind features are furrowed into slight confusion, and Horacio wants to let a black sky swallow him into his own misery because he forgot to order something.

“I didn’t get anything,” he admits, face starting to glow light pink as his foolishness begins to manifest on his hardened features. She don’t look confused anymore; she’s curious again. Forever wondering about the enigma in front of her, except he’s no mystery; he’s a labyrinth. Full of questions and doubt without one single answer, and once you enter you can’t ever escape.

“Then what does a colonel do at a humble cafe?” She asks. And all of the sudden, for a man that makes a living out of repeatedly evading death, he wants to evaporate into the beige, worn tile beneath the teal cushion of his seat because the answer to that question will surely ruin the delicate, blushed bubble around the two of you. But she’s  incapacitated him with her stupid pretty eyes so much so that she must be the enemy in this story. He can escape gunpoint, rouse himself from a concussion, but he hasn’t got a single clue how to regain his quick wit and pistol mind in the face of something much more sinister: a pretty girl.

“I-” he starts, but all of the sudden his throat won’t cooperate because his mind is helpless to lie to her but his body is resisting. His body rejects that frozen, dreadful state of nothing that it’s normally kept in. She’s spread the warmth of fuzzy blankets and blissful vertigo throughout his stomach and his body wants to stay warm. “I was just…” he coughs, hard, willing his esophagus to heed his commands, “...I was watching you.” Horacio is flustered now, completely out of his element as he feels his blood seep to the topmost layers of his skin, exposing his embarrassment. “I’m sorry,” he adds almost immediately, his eyes wide as he tries to avert his flushed features from her careful gaze. “I know that’s weird. I didn’t mean to-”

“Horacio,” she interrupts. Say it again. Say my name again. “It’s okay. Actually, it’s kinda cute.” Crack. That steel fortress that he thought was so impenetrable was beginning to soften into something moldable, pliable only to her hands so she could transform him from a wall to a rose.

Horacio lets out a soft chuckle, biting his lip so hard he almost can’t feel his teeth digging into his own chapped flesh. His pink cheeks are full and for the first time in so long his eyes glimmer with life and adoration.

“I don’t want to be too forward and scare you away,” he says, a little nervous but so much more giddy, “but could I see you again?” She giggles, a beautiful melody that floods his ears and softens his brow.

“Yes, Horacio, I’d really like that,” she agrees, and he can’t help but feel like he’s not in a cafe but somewhere in the cosmos as a compliant planet orbiting a bright, burning star. Somewhere far more heavenly and celestial than this godforsaken planet. He watches you glance up at the grandfather clock situated against the wall behind him and then back at him. “I need to get going, but take this.” She pulls a pen out of her small bag and scribbles a string of digits onto her coffee cup, holding the marked cardboard out to him. He’s slow to take it from her hands; he doesn’t want to keep her here, but at the same time he very much does. He allows himself to brush his fingers against hers again, like they had the night before, so that her potent her-flavored syrup can inject into his bloodstream and fill his capillaries. 

As she stands to leave, he can tell she has one last lingering thought itching at her brow. “For the record, you couldn’t scare me away,” she assures with a smile that borders on teasing. “You’re just not scary.” And he watches her walk away, leaving him completely and utterly dumbfounded as to who she had just spoken to because it certainly wasn’t Horacio, world class bad guy.

But as he watches her leave, he feels a nice inside. A little light.

[mykitchennrecipes-blog]

Healthy Eating Tips Aimed At Children

If you stay on top of the news, you probably already know that obesity is the number one health problem and type II diabetes is becoming epidemic among US children. Yet, many parents are baffled at how to get their children to eat more healthy foods. Getting children to eat healthy isn't as complicated as it first appears. By following a few healthy eating tips for several months to a year, children will begin to prefer healthy food choices, because that's what the body craves, anyway. The tips include healthy choices, variety, color, avoiding junk food and...very important, do-it-yourself instructions.

Make Healthy Food Choices: Controlling food choices is essential for children to begin eating healthy. Food choices don't have to be controlled in the home if they are controlled at the supermarket, cafeteria and restaurant. If only this tip were used, children would be far healthier than they are today. If it doesn't get into the basket, it doesn't come home. If it doesn't come home, it can't be eaten there. Simply by choosing low fat, non fat, sugar free, and fresh, unprocessed foods, you can deal a death blow to obesity. "But my son won't drink diet soda." Fine, there's the water faucet! Which one of you is responsible for his health? "But my daughter's school serves processed food meals for lunch." Give her no lunch money...Send her with a bag lunch...if they insist she eat their lunch, find a more flexible school or one that serves only healthy food choices. You can always make ice cream or cake an occasional treat, but if someone is loading your child up every day on sugars, fats and salts, they are literally poisoning and addicting the child to things that will destroy their health.

One 4-year-old I knew naturally preferred vegetables over everything else. Her mother forced her to eat pork chops like mine forced me to eat spinach. If your child naturally prefers things that are healthy, don't fight it. You can find creative ways to add foods like soy beans, nuts and beans that are high in proteins. Don't fight success! Don't accept failure, either. Another family I knew had the mother scurrying to meet every tiny food preference the children had. It turned out that the only thing all of them liked was pizza, beef (especially hamburgers), cheese, corn and ice cream. Needless to say, the whole family struggles with weight issues. The tip of making healthy food choices is only successful if you use the discipline to make those healthy choices consistently. Skipping back and forth can't be an option if your aim is to teach your children to make healthy food choices.

Use Variety In Texture, Flavor And Color: One of the most helpful tips in aiming kids toward healthy foods is to use a variety. Young children are attracted to bright primary colors, which is one of the reasons yellow corn is popular. I didn't like salad as a kid, but it was always the same...iceberg lettuce and tomatoes...on Thanksgiving we got croutons. There are so many beautiful colors and interesting flavors in the vegetable section, there is no reason to use one boring recipe over and over. Fruits are naturally colorful, full of many nutrients and unprocessed sugar. Fresh fruits are excellent snack and dessert substitutes. Many ideas for variety and color of snacks are in my article Making Healthy Snack Choices which is too long to duplicate here. Please...if you want kids to like vegetables, don't use those mushy canned ones...they have no nutrients and are the most unpleasant things for a kid to eat. Almost everything in cans is also available frozen and is simple to cook, using a microwave. Use pepper, garlic powder, ground dill or basil for added flavor with no salt. Also, use variety in preparation methods by going from stir-fry, to baked, to BBQ, etc. The very changes in texture, color and flavor of foods gives kids an appreciation for the natural flavors of healthy foods.

Eating Healthy Saves Time And Money: Many people have the misconception that eating healthy is expensive and takes a lot of time. In my personal experience doing both, preparing healthy foods is no more time-consuming than preparing unhealthy foods. In fact, most recipes are faster and easier to prepare, and there's no driving or waiting in line for the prepared foods. Time is just an excuse! As far as cost goes, well, there's a huge difference. Eating healthy is far less expensive. The average family could save at least 75% of their food budget if they switched to fresh meats, fruits and vegetables and eliminated the prepared snacks and meals. Anyone can do this and improve the health practices of their children. All it takes is the decision to change and the discipline to stick to it.

Do It Yourself-Avoiding Junk Food: You may have noticed I talk a lot about preparing this and cooking that. That's because one of the healthy eating practices every child should learn is the practice of doing it yourself. By doing the cooking yourself, you set the example that it can be done...you don't have to bring your meal home already cooked from the store or restaurant. Doing it yourself puts you in charge of the amount of salt, fat, carbohydrates and proteins in your foods. It's much healthier! Also, one of the things that makes food interesting is cooking it. If your kids get to take part in the preparation, they have a vested interest in eating the foods. You can't do that with dinner-in-a-box.

[chefdan-calhoun]

Two-Phase Recipes, Cont’d

Technique #2: Making a Vegetable Puree

Sometimes the mastery of a tool or piece of equipment can greatly expand your culinary universe. On that note, I highly recommend you learn to love and appreciate your household blending device. (Love to cook but don’t own one? Add it to your wish list!) Consider your blender the miracle Instagram filter for your food you never knew you needed; before, you had a pot of sad, mushy peas -- add filter and . . . it’s now a beautiful, silky pea puree! And while the results look restaurant-fancy, the technique couldn’t be easier. It goes something like this:

Boil vegetable of your choice in liquid until very tender.

Add vegetables to blender, along with a little cooking liquid.

Blend.

To demonstrate this technique, I made a carrot puree for Phase 1 of my recipe below. You’ll notice I’ve added a few steps - in the name of flavor - but the basic principles remain the same. Here’s what I did:

- Peel and slice 5 whole carrots, and half of a yellow onion, and lightly sautee them in a pot for about 5 minutes. Mince 3 cloves of garlic, add it to the pot, and continue stirring. Next add 1 tsp. of turmeric, 1/2 tsp. of cayenne pepper, and 1 Tblsp. of salt to the pot.

- Add 1 cup of coconut milk and 2 cups of water the the pan, and bring this to a boil. Reduce the heat to a simmer and continue cooking the mixture until the carrots are very tender (35-45 minutes).

- Blend mixture to a thick, smooth puree (you may need to add a little more water).

I’ll be using this puree as the base for a soup, but you could use it as a sauce, a a dip, or just eat it with a spoon.

Recipe #2: Spring Carrot Soup

Oftentimes, a good soup might take hours of simmering on the stove to develop great flavor. With the carrot puree (which could even be done the day before), we’ve already done the heavy lifting, and won’t have to add much in Phase 2. Spring vegetables, citrus, and fresh herbs will lighten things up. And in less than an hour, you’ll have a delicious soup to last you the whole week. Here’s what you need:

- 1 yellow onion, diced

- 5 carrots, peeled and diced

- 3 celery stalks, diced

- 1 bag frozen peas, thawed

- 8 pieces asparagus, diced

- 1 lemon, zested and juiced

- 1 cup dill, chopped

Add 2 Tblsp. olive oil to a large pot, and begin to sweat the onions, celery, and carrots over medium heat. Season these vegetable with salt and pepper, and stir occasionally for about 7 minutes. You’re not looking to brown the vegetables, so if that starts to happen, lower the heat or add a splash of water to the pot.

Next, add the carrot puree to the pot, and stir to combine - the mixture should look pretty thick at this point. Add 4 cups of water, bring the soup up to a boil, and then reduce the heat to low. Allow the soup to simmer for about 15 minutes (or until the vegetables are tender), making sure to stir occasionally.

Lastly, add the asparagus and the peas to the pot - these should only need about 2 minutes to cook. At this point you should turn off the heat - continued cooking will turn the bright vegetables grey. Add the lemon juice, lemon zest, and chopped dill, and adjust the seasoning. If the soup is thicker than you like, feel free to add some more water.

Beautiful, no? And sure to be a crowd pleaser - enjoy!

[lavenderblossom74]

Things Like

SUMMARY: Sometimes, Dick forgets how much he has to be grateful for and how lucky he is to have Bruce. But sometimes, he also remembers.

Rolling down memory lane yay! This is an old one-shot of mine, hope you all enjoy!

--

After five years of living with the man, Dick sometimes forgets how truly lucky he is to have Bruce.

It isn't that there are times when he stops being appreciative, because Dick will always—always—remember the man who had been there for him when no one else had.

It's just that sometimes, Dick forgets the little things. The little things that so often become so normal that eventually they’re easy to take for granted.

--

Things like Bruce helping with a school project.

The scene: One of the many living rooms in the manor, the floor is littered with paper, popsicle sticks, pipe cleaners, puffy balls and of course, glitter.

Beside Dick, paint containers are spread out before him. Bruce in all his artistic vision holds a paintbrush (he’s the only person Dick has ever met who can make a paintbrush look intimidating)

“So I’m painting the words “Kinetic Motion” in blue, right?” Bruce asks.

12 year old Dick nods enthusiastically “Yes! Aaand…” There's a theatrical dramatic pause “I’LL SPRINKLE THE GLITTER!”

Bruce gives him an exasperated look before muttering something under his breath. Catching something about “glitter” and “death wish” Dick just grins as Bruce begins to paint.

“You have a very steady hand you know” Dick observes.

“Mhm” Bruce answers automatically, most of his attention focused on the poster board in front of him.

As he finishes up, Dick—as promised—happily sprinkles glitter with more joy than even a fascinated two year old would have.

Bruce is just glad Alfred put covered the entire wooden floor with layers upon layers of plastic.

After writing down the definition of Kinetic Energy in a sparkly green pen, Dick begins the fun of the party.

His assignment is to make a model that represents Kinetic Energy. So he decides it's a good excuse as any to make a roller coaster.

A roller coaster made out of an assortment of pipe cleaners, colorful popsicle sticks, fluffy puffy balls, and a whole lot of glue.

The rest of the night goes something like this:

“You just glued my fingers. YOU JUST GLUED MY FINGERS!! I’M GONNA DIE, I’M GONNA DIE. WHAT IF THIS GLUE HAS LIKE, WEIRD CHEMICAL PROPERTIES AND I GET A WEIRD BACTERIA AND OH MY GOD, MY WHELMED FINGERS! THEY WERE TOO YOUNG TO BECOME OVERWHELMED!! WHY DEAR FINGERS, —WHY??”

*Amused look from source of great panic* “You done?”

*Dick stares at panic source incredulously* “Am I done? AM I DONE! I WILL SHOW YOU DONE—”

Bruce cuts him off by calmly unsticking Dick’s fingers.

*gape* “You couldn't have done that before I went ballistic?!”

*Stare*

-

“Pipe cleaners hate me. This is a fact.” This is what Dick says as he stubbornly gives an innocent pipe cleaner the death glare.

“Really?” Bruce wryly asks.

“YES!” His charge exclaims. “I mean, is it my fault the stupid first hill has to be high so that the ball we send down can gain energy from it so it can continue the rest of the way? Is it my fault roller coasters are biased against poor 8th graders? IS IT MY FAULT KINETIC ENERGY EXISTS AND I HAVE TO DO A PROJECT FOR IT?!” By the end of his rant, Dick is standing up.

As Bruce sticks a puffy ball onto a pipe cleaner, he retorts, “Yes. You chose the model, didn't you?”

Dick opens his mouth to retort, then he closes it. “Whatever” he grumbles but sits back down and continues working in his roller coaster.

Bruce just smirks.

-

“Long was the haggard night. One blue eyed pre-teen (cough official teen cough) works hard to finish the project assigned by his torturer—teacher—that is due tomorrow. He is ready to drop dead from exhaustion and his stomach clenches in painful hunger but he valiantly continues his work. He will not back down, he will not give up, he—”

“—would not be here if he hadn’t decided to leave everything to the last minute.”

Dick glares at Bruce who shrugs innocently, “It’s true”

“Don’t intrude upon my enthralling narrations!” Dick whines.

Enthralling … ?

At Bruce’s look, Dick pouts. “Don't Judge!!” In a quieter voice he mumbles, “You’re just jealous I can use bigger words than you”

*Another look* I heard that

Dick pouts again. “Whatever”

-

After what feels like eons, the adrenaline starts to fade. Dick knows his previous excitement and absolute optimism are on their deathbed.

And it’s because this stupid roller-coaster-project-thing was so annoying! And frustrating. And mean. And a bully. And uncooperative. And generally insufferable.

He’s done all the calculations and the model should be working—the ball they are rolling should be able to continue the entire way depending only on the initial push… But it isn't!

Every time he tries to make it work with the pipe cleaners, is only another time he fails and becomes even more frustrated.

The solution is simple—it has to be—But Dick’s brain has become a slushy and is so mushy that he can't see the answer.

He’s ready to throw in the towel, crash on his bed, and forget about this dumb project.

But then his grade suffers.

And so does Robin.

Even after knowing Dick left school work to the last minute, Bruce hasn't said anything about grounding Robin but if Dick doesn't pull this project off and proves he can handle both his duties, Dick knows he will say something then.

Suddenly, Bruce nudges him. Dick looks up to an unreadable face.

“Go to bed,” Bruce tells him

Dick’s eyes widen in panic. Because he knows what's going to happen next, Bruce is going to say that in the morning, they're going to “talk” about how Dick needs to be more responsible and how he needs to prioritize. Then he’s benching Robin.

Dick opens his mouth to say that No, he can finish his project and sure maybe he was a little irresponsible but he’d done the actual research beforehand and honestly hadn't thought making the roller coaster model would've taken so long. It wasn't like he’d decided to be sleep deprived and frustrated on purpose!

Before he can anything in though, Bruce repeats himself. “Go to bed, chum”

Then he says, “I’m going out for a couple of hours; When I get back, I'll wake you so you can finish up and actually comprehend what you're doing.” Bruce stares at the roller coaster pointedly, “For now, just get some sleep.”

And so Dick sleeps. 3 hours later, Bruce—as promised—wakes him up and helps Dick finish up the roller coaster.

Dick had been right before—the solution had been indeed very simple.

Then, Dick heads to school and turns his project in.

Bruce doesn't mention anything about it afterwards nor does he give any reason to imply Robin is grounded.

Dick makes an effort to be more responsible with his school work from then on though.

It isn't until two months later that he finds out that the day Bruce helped him on his project was also the day he’d been awake for more than 24 hours already.

He also finds out that despite having two important board meetings that morning, Bruce had still kept his promise about waking him up and helping Dick finish the project.

---

Things like Bruce letting Dick rant about anything and everything.

Age: 10

Rant Topic: Spicy Foods

“It makes no sense! How come that food is so spicy, how come it makes your mouth feel like it's living fire, how come it makes your ears burn and feel hot n’ cold, how come it’s so hot, if it gonna be so good?! With the hint of lemon and the flavor it leaves in your mouth… Mmmm!” *Dick smiles to himself like a sap before snapping out of it* “... Exactly my point!! Why does spicy food enjoy torturing a kid like me?? I mean did I ever do anything against it? Who was the brilliant person who thought it would be an awesome idea to add hot spices to food anyway?!”

Bruce: “Do you need more water?”

Age: 11

Rant topic: The English Language

“In my humble opinion, English is a dumb language.” *as he rakes his fingers down his face* “I mean why are there so many rules?! Silent E, if it's beside a verb you say it's name, i before e except after c, ph makes a fffff sound… So complicated!! And half of them don’t follow their own rules half the time!! Toe-may-toe, Toe-ma-toe… Same thing!!”

Bruce: *shrug* “That’s why you learn other languages”

Age: 13

Rant Topic: Exams

“I’m done… Mark my words Bruce—are you marking them? I. Am. Done. DonedonedonedonedoneDONE!! My brain cells feel non existent right now… I am stressed beyond relief and I'm still nowhere near done with all these exams! It is impossible to retain all this information!! Who cares about random math dudes who found the formulas to life changing equations or the dates of every major event in history?! We aren't gonna need the info in life so why bother? Why does a test have to define you as a person anyway?”

Bruce: *in his most insightful voice* “It doesn't”

---

Things like sitting at the counter and simply eating along with Dick. An apple, a pear, a banana, a kiwi, baby carrots, a ripe tomato… no matter the fruit, the vegetable—just knowing that he wasn't alone… Sometimes that was enough.

Some of his funniest memories had actually happened at the counter.      

Some of his saddest memories had happened at the counter too.   

Some of the moments that didn't stand out, that weren't spectacular, that were just there—they'd happened at the counter too.

---

Things like playing a game of basketball with him.

Things like hiding junk food behind Alfred’s back (but at the same time not really since Dick suspected no one—not even the World's Greatest Detective—could hide anything from Alfred).

Things like taking Dick out when it snowed and helping him build a snow fort.

Things like quizzing Dick for his next Mathlete Competition.

Things like hearing about how Dick’s day went practically everyday and never complaining about it.

Things like everyday things.

Things that when Dick stands back and looks at his life—actually really looks at it—he realizes that he should not take for granted.

Things that make him understand how much luck he has in his life. Even after all the tragedy he has gone through, luck somehow found it’s way to stay.

Luck or Hope.

Knowing that there are still people in this world who care for him, knowing that a man he has learned to love and look up to cares for him so much that the care eventually feels normal…

Somehow, that feels like so much more than just luck.

---

When Dick silently enters Bruce’s study, the man looks up.

When Dick whispers, “Thank you,” Bruce blinks in confusion.

When Dick says, “Thank you for everything,” Bruce’s eyes slowly comprehend the meaning behind the words. And he smiles.

[thedisneychef]

Canned Black Eyed Peas Recipe: Quick and Easy Meal Ideas

Hey everyone, I'm so excited to share this delicious canned black eyed peas recipe with you! Not only is it easy and quick to make, but it's also a great way to add some flavor and nutrition to your meal. Whether you're looking for something simple for lunch or dinner, or if you just want a tasty side dish that goes perfectly with any meal, this is the perfect option. In this article, I'll be sharing my favorite canned black eyed peas recipe as well as some tips on how to make it even more flavorful. Let's get started! Maybe You Also Like: - Can Navy Bean Soup Recipe - Canned Corned Beef Recipe Easy - Canned Green Beans Recipe Ingredients I'm a huge fan of black-eyed peas. There are two main ways to buy them: dried or canned. For convenience, I usually opt for the canned version, but I know that some people prefer the flavor of dried beans. With both versions, there are plenty of different flavors you can add too - from smoky bacon and cajun spices to garlic and onions. No matter which type you choose, one thing's for sure - these little legumes pack a ton of nutrients! They're high in fiber, iron, protein and folate. Plus they have an earthy taste that goes well with just about any dish you can think of. When it comes to cooking with black-eyed peas, it really depends on your preference and time constraints. Canned beans require minimal prep work while dried need to be soaked overnight before using them. Either way, they make a great side dish or addition to salads and soups! Directions I'm getting ready to make a delicious pot of black-eyed peas! First, I'll start by gathering all the ingredients I need. Then, I'll give the peas a good rinse before they go into the pot with some water and my choice of seasonings. Once everything is in the pot, I'll let it simmer until the peas are cooked through. Now I'm ready to enjoy my tasty meal! Preparing The Ingredients First, let's start with gathering the ingredients for this tasty black eyed peas recipe. You'll need one pound of dry black-eyed peas, diced onion, garlic cloves, vegetable broth or water and a few spices - cumin, oregano, smoked paprika and red pepper flakes to taste. Don't forget to grab some salt too! I like using extra virgin olive oil when cooking any dish so that it adds an extra layer of flavor. Next step is to get all the ingredients prepped before you begin cooking. Start by rinsing the beans in cold water then placing them into a large pot along with enough liquid (either vegetable broth or water) to cover them completely plus two inches more. Then add in the remaining vegetables such as onions, garlic and your spice selection; including cumin, oregano, smoked paprika and red pepper flakes for heat if desired. Give everything a good stir until everything is well combined. Now comes the easy part – just wait! Put the lid on and bring it up to a boil over medium-high heat stirring occasionally for about 30 minutes or until the beans are tender but not mushy. Once done turn off the heat and enjoy your delicious canned black eyed peas recipe! Cooking The Black-Eyed Peas Now that all of the ingredients have been prepped, it's time to move on to cooking the black-eyed peas. Depending on how you want your dish to turn out, there are a few methods you can use when preparing them. For example, if you're wanting softer beans then soaking them overnight is recommended before boiling them in vegetable broth or water for about 30 minutes until tender. If convenience is what you're looking for then I'd suggest using canned black eyed peas and simply heating up the contents in a pot with some seasonings added for flavor. No matter which method you choose for storing and soaking your beans, make sure they’re cooked thoroughly before eating! With just a little effort this simple recipe can be transformed into something truly delicious - so let’s get cooking! Variations Now that you know how to make classic canned black eyed peas, let's explore some variations. To give your dish a bit of kick, try increasing the spice levels with additional chili powder or red pepper flakes. You can also add in various herbs for flavor; rosemary and thyme work particularly great with this recipe. If you want something extra special, consider adding bacon bits or chorizo sausage for an added punch of protein. With these delicious additions, your dinner will be sure to please even the pickiest eater. So get creative with your spices and herbs; you never know what delightful combination you'll come up with! Serving Suggestions I love the versatility of canned black eyed peas. Not only are they incredibly easy to make, but they also can be seasoned with a variety of spice combinations and served alongside many different dishes. Whether you’re looking for something light or hearty, this recipe is sure to satisfy your cravings! When it comes to seasoning up my canned black eye peas, I like to experiment with various mixes of herbs and spices that bring out their natural flavor. A few favorites include garlic powder, oregano, paprika, basil and red pepper flakes – just the perfect combination for adding some zing without overpowering the dish. You can also add in some diced onions or bell peppers if desired. For side dishes, I often serve mine over brown rice or quinoa along with a simple green salad dressed with olive oil and lemon juice. If you’re feeling more adventurous, try pairing them with roasted vegetables like carrots and potatoes - the possibilities really are endless! With all these tasty options at hand, there’s no excuse not to enjoy a delicious meal made from canned black eyed peas. Tips And Tricks Now that you know how to make the perfect canned black eyed peas, let's explore some other tips and tricks for preparing them. Cooking with black eyed peas is a great way to add flavor and texture to your meals without having to spend too much time in the kitchen. Here are some of my favorite cooking tips: First, be sure not to overcook your beans! If they're cooked for too long, they can become mushy and lose their shape. A few minutes shorter than the recommended time should do the trick. Second, if you want even more flavor from these tasty legumes, try adding herbs or spices like cumin or thyme. Finally, feel free to get creative with your ingredients - adding things like bacon or diced tomatoes will give your dish an extra kick of flavor. When it comes to storing advice for black eyed peas, there are a couple of key things to keep in mind. First off, always store any leftovers tightly sealed in an airtight container in the refrigerator. Secondly, make sure that any unused portions of opened cans of beans are also stored properly; this means transferring them into separate containers and keeping them refrigerated until ready to use. Doing so ensures that your beans stay fresh longer and don't spoil prematurely. So now you have all the knowledge needed to prepare delicious dishes using canned black eyed peas! Frequently Asked Questions What Is The Shelf Life Of Canned Black Eyed Peas? When it comes to shelf life, canned black eyed peas can last up to two years in your pantry if stored correctly. To get the most out of them, keep the cans in a cool, dry place away from direct sunlight and sources of heat. If you want to reduce sodium content, you can rinse the beans under cold water before use; this will help wash away some of the salt used during processing. As long as they're stored properly, these storage tips should ensure that your canned black-eyed peas stay fresh for when you need them! Is There A Way To Reduce The Sodium Content In This Recipe? If you're looking for a way to reduce the sodium content in your recipes, there are several salt alternatives that can help. You may want to try substituting some of the regular salt with potassium chloride or sea salt. Both of these options provide flavor without adding as much sodium as traditional table salt does. Another great option is low-sodium stocks and broths which can be used instead of pre-made sauces with high sodium content. All of these alternatives will still give you flavorful results while helping you keep an eye on your daily sodium intake. How Many Servings Does This Recipe Make? Making a great meal doesn't have to take all day, and that's why this canned black eyed peas recipe is perfect for busy weeknights. It serves about 6-8 people so you can feed the whole family without having to spend extra time cooking or worrying about nutrition facts. Plus, with just a few simple ingredients, it comes together in no time! What Are Some Other Complementary Dishes That Can Be Served Alongside This Recipe? If you're looking for a delicious, meatless option to pair with your canned black eyed peas recipe, you can't go wrong with roasted vegetables. You could also consider seasoning suggestions like garlic and rosemary or chili powder and lime juice depending on the taste profile you'd like to achieve. Another great accompaniment would be fresh crusty bread for dipping in any extra juices from the beans. Are There Any Health Benefits Associated With Eating Canned Black Eyed Peas? Yes, there are lots of health benefits associated with eating canned black eyed peas! They contain a variety of important vitamins and minerals, such as Vitamin A, iron, potassium, magnesium and zinc. Plus, they're high in dietary fiber and protein. The best way to maximize the nutritional value of these legumes is by soaking them first. This will help remove some sodium from the beans if you check the nutrition label before cooking. Conclusion In conclusion, canned black eyed peas are a tasty and versatile dish that can be enjoyed year-round. I love how easy it is to prepare them at home without sacrificing flavor or nutrition. The shelf life of these beans is quite long, so you don't have to worry about them going bad quickly. If you're looking to reduce the sodium content of this recipe, look for low-sodium versions when shopping for canned goods. This recipe yields four servings and pairs well with other dishes like steamed vegetables or roasted potatoes. Not only do they taste great but they also provide various nutritional benefits including protein and fiber! Thanks to their convenience and health benefits, canned black eyed peas will continue to be a staple in my kitchen for years to come. If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article

[these-are-the-first-steps]

idk if this exists but how about some body possession reylo! kylo teasing rey! pointing out all the things she thinks are flaws and having to listen to him say differently!!!!! i know this is dark-mushy but i've had a rough day lmao. hope you're doing splendidly <3

Ok, so I went with my gut on this one. With also a little bit of influence from Farscape. A little bit of fluff, quite a bit of crack, and a dash of naughty- although not as much as I originally intended but that’s just how it played out, haha. Hope you enjoy!


—–

Neither was sure when exactly it happened. All both of them knew was one moment they were walking down corridors with familiar walls, and the next? Well….next there was nothing. Followed by decidedly unfamiliar walls.

Rey jolted upright, awake. “Where am—“ she choked on the words as they came out of her mouth, her hand curling around her suddenly thick throat, and as she tried to speak again, nothing but a deep, strangled voice would come out.

“About time you woke up.”

A woman was in her room with her. Her room? The walls were a dark metallic silver interspersed with black. The voice was unfamiliar, her brain insisted. Impossible. Her mind rejected that this voice was speaking to her. And it was no wonder. As she looked up, she saw herself sitting in a chair on the other side of the room.

“I—“, she began, choking once more as the voice that was apparently hers defied all logic as to what it should actually sound like.

“Relax,” the woman said.

Rey huffed at the impertinence. “How is my own self going to tell me to relax??” she forced her voice to squeak out of the low-pitched voice box.

The woman’s eyebrow rolled at the sound and the corner of her mouth twitched. “Well maybe because I’m not you!” she gritted out. Her fingers were like talons as they clawed into the armrests as she pitched forward. She launched herself out of the chair and began to pace.

“Ok,” Rey began, grudgingly acclimating to what she had to work with, “what, exactly, is going on.”

“It’s the Force. It’s got to be,” the woman insisted. Her arms clenched into fists at her sides and Rey just wearily shook her head.

“What is?”

The woman whirled on her. “Don’t you get it yet? It’s me, Rey! The Force has pushed us into each other’s bodies!”

Rey frowned and opened her mouth to speak. “I—“ With a huff, she promptly shut it again.

She looked down with a thought, before looking up at her own self and asking, “Then who are you again?”

Nothing could prepare her seeing her own intended expression of moments ago suddenly on her own face. “You can’t be serious!” the woman declared. “It’s me, Rey! It’s…” there was a nervous pause as her eyes darted along the floor searchingly. “It’s Ben.”

It was said almost forlornly. Rey just rolled her eyes.

“Oh, so it’s Ben today, is it?” she asked, before perhaps over-confidently launching herself to her feet. She underestimated the height of the body she occupied and wobbled dangerously before Ben strided over to steady her.

“Do not,” he insisted, “break anything! Now come here.”

He took her (his) hand and led her over to the full-length mirror in the corner of his room. Rey gasped and Ben just pointed.

“Now do you believe me?” he said, letting his hand fall back down to his side with a bit of a smack, which he then rubbed gingerly in wake of the unintended sting. He looked at her and flinched back a little when she looked back. It was strange, after all, having your own eyes look at you with so much life, and in 3D.

“Ben…” she half whispered in that same, high tone. “What do we do?”

He shook his head stoically. “I don’t know.”

Holding her hand tighter, he looked back at the mirror at them both and sighed. Suddenly he frowned and looked down at where he held her.

“I had no idea your hands were so small.”

“Excuse me?”

He tried to backtrack. “Or maybe mine are just big,” he said pointedly.

“You, Ben Solo,” she enunciated, causing him to flinch to her satisfaction, “are definitely too large for your own good.”

Ben snorted. “You’ve never complained before.”

Rey stared at him scandalized and tried to pull her hand away. “Excuse me, but I—“A ring at the door nearly gave them whiplash as their heads both snapped towards the sound.

“What do we do?” she hissed. She felt like she’d asked that question a lot already today. This was getting out of hand.

Ben gripped the loose fabric of his pants as he grit his teeth, mind whirring.

“Rey,” he began, but he could see she was already starting to lose it.

“Rey!” he hissed again, and gripped her head in his hands- this was really getting weird, “I need you to focus! Focus here!”

Rey looked back at him, looked at him with his own eyes beginning to fill with tears.

“Do you remember the last time we got into a fight? You called me every adjective in the book- haughty, rude, arrogant, selfish, self-centered, spoiled- do you remember that?”

The bell rang again, making her jump, but she closed her eyes and quickly nodded her head. He nodded back.

“Good, because I want you to remember all of that, and I want you to pretend to be me.”

“What?”

“You have to. Think of it….I don’t know, think of it as a sort of revenge. You get to be the me you always accused me of being, and this time you get to prove everyone right. Because I actually will become this person, because you’re going to make it happen. Got it?”

“This is a mess,” she sighed, choking down any emotion that threatened to wallow up. Kylo didn’t get sad like a normal person, after all. He lashed out. He got angry.

But Ben just nodded levelly back at her. “It is. It really is. But we can’t begin to fix this until whoever it is,” he pointed, “on the other side of that door goes away. Are you ready?”

Taking a deep breath, she nodded.

“Ok.”

Letting her go, he moved towards the door until a large hand landed on his shoulder to pull him back. The whole act of being pulled back was a momentary shock for him, but this body was smaller than his. It was easier to push around. That idea came with some feelings he had no choice but to file away for later.

“What are you doing? You can’t answer that! No one can see me here!” she hissed.

Ben sighed and moved to the side. He watched as Rey took a moment to center herself, and for just a moment he could even feel the force, her flavor of the force, gather slightly around her. When she opened her eyes, he realized they were no longer her eyes, but his. She swaggered to the door and slammed down the door release button.

“What,” came his body’s punctuated greeting.

“Sir, I’ve come to deliver these documents and also a message from General Hux. May I step inside?”

The officer nearly pushed his way in, and Ben reflexively retreated more into the shadow of his room until he felt a door at his back. Quietly, he slid it open and stepped behind the dark frosted glass.

“I really don’t think that’s—“ Rey tried to insist, but the man barged in and the door automatically slid shut behind him.

The officer presented the documents to her which she accepted. What would Kylo do now? Toss them to the floor in a fit of rage that this guy would ignore him? Or would he just go with it? She squared her shoulders.

“Officer,” she began. “If it is a message the General wishes to give me, he can send it to me himself in a comms.”

“Sir, I apologize but he insisted it was urgent, and to  make sure you received it said that I should deliver it to you personally. To begin, he wishes to say that—“

“Officer, I don’t mean to….begrudge you your duty to General Hux, but now is really not the best time for—“

Oh no. She was slipping out of character. He was arching his brow suspiciously at her when suddenly a rush of running water came from the fresher, and in a cloud of rather thick steam out stepped the shape of a naked Rey in a thin towel, soaked hair strewn across her face. Mostly obscured by the billowing steam clouds, she seemed to coquettishly turn in her knee and covered her mouth with a hand while clutching at her towel.

“Oh no! Kylo, you didn’t tell me we were expecting visitors!” she said in a gratingly high-pitched voice.

That is not my voice! Rey thought to herself through gritted teeth. She was getting water all over the carpet, too. He really is spoiled.

The officer’s eyes widened tremendously before coughing and clearing his throat as if he were having trouble with the very act of breathing. “Ahh, yes sir, right. It would appear you are preoccupied, so…”

She’d never seen anyone leave a room faster in her life.

Rey curled her lip, which she knew looked particularly menacing on Kylo’s emotive face.

“Well at least I know you don’t have any ladies over. He couldn’t wait to get out.”

Ben scoffed. “That’s none of my- your- business!”

When Rey turned for a rejoinder, she was stopped in her tracks at the sight of herself bare naked save for a thin, First Order black standard-issue towel.

“You took off my clothes? All of them?!” she screeched.

Ben rolled his eyes. “Calm down. It worked, didn’t it?”

Rey gaped. “I— But—“

Ben carefully tucked the tail of the towel down and sat on his bed, looking around at his room.

Rey was at a loss, until suddenly she bounded into the fresher, nearly banging her head on the top of the door way as she went in, and came back with an armful of her clothes.

“Alright, stand up! Right now! And close your eyes. These are going back on.”

“Why? I’ve already seen everything.”

Ben didn’t know his face could turn that shade of red.

“It doesn’t matter!” she squeaked. “Because no you haven’t! And you don’t need to see anymore, because…because…!”

Ben frowned. “Because what?”

She swallowed hard. “Just stand up, alright?”

“No. Not until you tell me.”

He was being disgustingly calm while she was nearly at the point of breaking.

“Because….I’ve seen many of those holos, since leaving Jakku. I know I’m not the ‘ideal’ or whatever. But I like myself the way I am and it’s nobody else’s business to see, now come here!”

He easily dodged her reach, unused as she still was to the dimensions of his frame. Meanwhile he was beginning to like the agility and compactness of Rey’s smaller form.

“Don’t be ridiculous,” he said, “Sure your chest isn’t the size of Ilithor’s twin moons, but—“

She lunged for him, and he dodged further up the bed with a laugh, causing the corner of the towel to come loose.

“I’m joking! Rey, look…”

He rolled free of it, and feeling the air on Rey’s warm flesh and pebbled nipples even made him fight back a blush. He looked up at her as she stared down at herself, the reaction on her face torn between shame and embarrassment.

Her hair, which had grown longer since they knew each other, spread about her head like a halo as he raised her hand towards her.

“Rey…..I am the leader of the biggest force this galaxy has seen since the days of the old republic. If I wanted a woman who looked like she stepped out of a holo, I could have one,” suddenly he snapped his fingers, “like that.”

She stared at him wide-eyed. He dropped his hand to his side.

“When I first woke up like this, all I could do was stare. Stare at myself- your face- in the mirror and marvel. Was this what it was like to be you? To look like you? Feel like you?”

He swallowed hard.

“There have been times, sometimes, where the Force was especially cruel,” he continued with a wry smile. “I would find myself in your room during your night, and you’d be fast asleep. And I couldn’t leave, so I’d just…I’d just stare at your face. Watch you sleep. I learned every curve, every…every freckle. And then one night I realized I love your face. So when this happened and I…I saw myself lying on the floor unconscious, I looked at my face….and I saw you…you…you were there. Even without…without all this,” he said, motioning to her own face, “I could still see by your expression and the curve of your mouth…..that it was you in there. And we’d be having to deal with this.”

Rey looked on in silent shock, unmoving from the side of the bed.

“And while I realize that this, truly, is an insane situation….do not mock yourself. At least not in front of me. Because I won’t listen to it.”

For the third time that day, Rey was on the verge of tears. She wasn’t a crier. What was happening to her?

She sniffed back a sob. “Even if I don’t have an ass like that one holo star?”

“Are you kidding?” he asked archly, and, knowing he was probably signing his death warrant later, he gamely, and forcing a massive smirk to spread across Rey’s face, ran hands down the body he occupied, caressing here and there as he went, before turning slightly to lick his hand and then slap her bottom with a sting and digging his fingers in for a handful. “This is way better,” he concluded.

Rey stared at him scandalized, the emotion warring with grudging intrigue and also the absurdity of the entire situation, still watching his other hand roam across her body.

“Oh,” he said suddenly, “It ah…seems you agree with me. Or I agree with me. Hard to tell.”

“Wha..?” she said in a daze before looking down and seeing Ben’s body at half mast.

“…..Maker, this is not ok!” she insisted, trying to cover it up with her hands and failing as every time she brushed against it it seemed to make it grow more.

Ben giggled, veritably giggled, and Rey just growled.

“We need to change things back, now!”

“Agreed. But how do you propose?” he asked, giving his hands a break. A large, red looming hand print shone on her bottom. Rey grit her teeth.

“I don’t know, but—“

Black.

A loud clunk, like soft meat hitting the floor.

When Rey opened her eyes again, she found herself shining and naked on Ben’s bed, and a dull throbbing along her backside. Her head was killing her.

“…Ben?” she mumbled. Groping her way to the side of the bed, she looked over to see him sprawled on the floor. “Ben!”

Ignoring her head, she scrambled down and nearly sat on his chest as she straddled him, trying to pull his head towards her to gently smack him awake.

“Hey! Wake up! Are you alright?”

Finally, a flutter of eyelids and a slight jot, and he was back.

“I….you’re you again,” he began groggily.

She smiled down at him. “Yes. I’m me. And you’re you.”

He raised his brows. “Am I? Too bad.”

Rey laughed and smacked him in the chest. As she made to stand to her feet to get off him, two strong hands grabbed her by her naked waist and yanked her back, pulling her still damp form against him until the both of them rolled and he was hovering on top of her, arms caging either side of her head.

“You should be wet and naked in my room more often.”

Done with being indignant, she merely arched a brow at him. “Why? So you can smack my ass some more? Yo—“ she shifted as he lowered himself (still clothed) between her legs and she hissed slightly at the dull throb she found there as he brushed against her.

“Why….why does that feel funny?”

“What does?”

Rey pushed her hand between them to investigate, and when she did, she stared at him agape.

“Did you….did you get me off while you were inside me?!”

“Isn’t that what I normally do when I’m inside you?”

“BEN!”

He snickered. “I’m afraid I’m not sure what you’re talking about then.”

She sneered (something she seemed to have gotten better at in the past few hours) and pushed hotly at his chest. “Did you, or did you not, have your hands down there while the Force had our minds switched??”

Well, at least he had the decency to look a little ashamed about it.

“I…..possibly.”

“OH, I cannot believe— wait a second! Yes! Yes I can!” she said, incredibly annoyed, as she tried to push away from him, but he was making it very difficult to escape as he loomed closer and closer until his face was buried in her neck and his hand was soothing that spot that still had his handprint on it and she sighed.

“Forgive me….I couldn’t resist, and really….consider it research.”

His lips were feather-light along the column of her neck and she gave a small smile she knew he couldn’t see despite herself.

“Research?” she asked, trying very hard not to sound especially interested.

“Mhmm,” he returned, and as his hand sunk lower, his fingers found a particularly sensitive spot causing her to arch hard into him with an incoherent moan.

He huffed a self-satisfied smile against her cheek before she turned her head to look him in the eye. She wasn’t happy about this. Not at all. But maybe…maybe he could change her mind.

“You’re perfect,” he murmured against her lips, and very, very gently, they kissed.

I know.