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nerdyfangirl67 · 3 years ago

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I'm Here - NCIS Reader Insert

Pairing: Gibbs x fem!reader

Warnings: angst with a fluff ending, language, descriptions of kidnapping, torture, and pain

Word count: 1417 (Yeah...this drabble got away from me)

Prompt: "Don't be scared. I'm right here."

Request by: @leroyjethrogibbsgirl

A/N: This was a great prompt for a Gibbs fic so thank you for requesting darling! The prompt itself will be bolded in the fic. I had a lot of fun writing this one (I sat down and it just flowed right out, which doesn’t happen often for me!). I hope you enjoy it!

You shift the grocery bags to your non-dominant hand as you fish around in your jacket pocket for your car keys. After a few moments, your fingers close around the cool metal and you pull them out of your pocket, hitting the unlock button as you do. You reach for the handle just as you feel a hand wrap around your wrist in a vise grip, yanking you backwards.

You let out a yelp of surprise, dropping the plastic bags of food you’d been holding onto, as you stumble and fall onto your knees. Broken glass from the jar of marinara sauce you’d purchased only minutes before bites into your hands, causing you to cry out. A hand weaves into your hair, pulling you up with a jerk. Your hands fly to your hair in an attempt to stop the stinging pain spreading across your scalp. You hear the screech of tires and then you are being shoved into the trunk of a vehicle. The masked figure brings something down hard to your temple, a flash of white hot pain exploding in your head. Black spots dance across your vision and you struggle to stay awake. You feel the vehicle turn twice before the darkness around the edge of your vision consumes you.

A heavy pounding in your head wakes you up sometime later. You groggily blink open your eyes, expecting to see the wall of your bedroom or the bookshelf of your living room, but an unfamiliar dingy gray wall greets you. It rushes back to you as you try to move, finding that your hands and feet are tied down to the chair you’re sitting in, the coarse rope biting into your wrists and ankles as you do.

You attempt to push down the fear rising in your chest as you take in your surroundings. A dim ray of light shines in from between a pair of thick, black curtains. The carpet beneath your feet is old and worn, the original color so faded you couldn’t make out what it used to be and a cheap wood door marks the only entrance to the small room. You stare at the door, imagining Jethro knocking it down as he comes to rescue you. You can almost feel his arms pulling you close when the sound of the door banging against the wall snaps you from your daydream.

A tall, lean man with a crooked smile and greasy black hair saunters towards you. The light bounces off something in his hand and you realize with a start that it’s a knife.

“Well, well, well. If it isn’t the bitch shaking up with Supervisory Special Agent Leroy Jethro Gibbs.” A shiver runs down your spine at the dark way he says Jethro’s name. He reaches your side, a dark glint in his eyes as he lifts the knife. He reaches out, dragging it slowly down your arm as he continues. “Who would have thought you would be so easy to take, especially after what happened to his wife and daughter.” The knife is at your chin now, tracing along your jaw and moving to your neck, where he holds it still, flush against your throat.

And for the first time since you’d been taken, you truly wonder if you’ll make it out of this room alive. You wonder if you’ll ever see Jethro again, if you’ll get to feel his strong arms around you one more time or stare into the icy sea of his blue eyes.

He leans in, his breath hot across your face, as he says, “I’m going to kill you slowly and I’m going to make him watch.”

“Well then, you’re dumber than you look,” you say quietly, mustering up the courage to look him square in the eyes. “Agent Gibbs is going to find me and then you’ll be spending the rest of your miserable life behind bars.” And almost as if to punctuate your sentence, you spit in his face, a small feeling of pleasure running through you at the look of utter shock crossing his face.

His face quickly contorts in anger and he blindly reaches behind him, grabbing a heavy book off the shelf, swinging it at you. You raise your arms above your head to defend yourself, but it doesn’t stop the blow from landing on your head. He continues to hit you with the book until your world goes black.

You slowly regain consciousness, your eyes scanning the room once you open them. A figure draws nearer to you and you realize with a start, that it’s Jethro. He is at your side only a moment later, a gentle hand pushing a lock of hair away from your face as he leans towards you. “You’re safe-” His words are cut off by a faint yelling and the sound of heavy footsteps. You try to ignore the noise and focus instead on the man at your side, but he has disappeared like a wisp of smoke, proving to you that he was one more in the line of illusions that you had been experiencing in this room.

You slowly lift your head as the sound of yelling draws closer. You can’t make out what is being said but the door soon slams open, the blood dripping down your forehead blurring your vision and preventing you from making out the features on the person’s face. You see the dark blue of a uniform as that same person comes to kneel down in front of you.

The officer gives you a once over before untying the rope around your wrists and ankles. “Y/N, I’m officer Davens. I’m going to get you untied and then we’ll make our way upstairs to the paramedics, okay?” You give him a tired nod as he finishes untying you, offering you a hand to help you stand up. Your body is sore and a few of the spots you got hit ache with pain as you stand. The officer practically carries you up the steps, bearing more of your weight than you were, as the two of you make it out of the house and to the waiting ambulance in the small driveway. You aren’t even paying attention to what the

A sob catches in your throat as you see him climb out of the black car and stride towards you. You push away the paramedic’s hands as you stand. Pushing back the wave of dizziness that rises up as you stand, you stumble into a jog, not slowing down until you are almost crashing into him. Your arms instinctively wrap around his torso as you press your face into his chest. His arms wrap around you tightly, the feeling of which brings your fragilely constructed walls crashing down. Your chest tightens and you are sobbing into his chest before you can stop yourself.

“Don't be scared. I'm right here.” His words are soft and you almost don’t hear them over the sound of your own crying. “I’m here. I’m right here and I’m not going anywhere.” He continues to whisper comforting words to you as your crying slows to a stop. He waits until he is sure you are no longer crying before he pulls back enough to look at your face. His brilliantly blue eyes draw you in immediately, a familiar sense of warmth washing over you as you get lost in his gaze. He lifts a hand up to cup one of your cheeks, his rough fingers brushing lightly over your cheekbone and wiping away a few stray tears off your face.

“I was so scared, Jethro.” Your whisper brokenly, leaning into his touch as you cover his hand with one of yours. “I wasn’t sure if I’d ever see you again.”

“You don’t have to be scared anymore.” His words are firm as he pulls you back into his arms. “I’m not going to ever let anything happen to you again.” You feel him press a kiss to your temple. “You’re too important to me.” His voice is soft, as he murmurs in your ear, tightening his hold on you. Being in his arms helped keep the memory of what happened to you in that basement at bay. His words reminded you that you were safe and you would be as long as he was at your side. Because he was the kind of man that would spend the rest of his life making sure he did everything to protect you.

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Tags: @madamsnape921 @drakelover78 @ncisfan

#ncis #ncis reader #ncis headcanon #ncis fanfic #ncis x reader #ncis imagine #ncis reader insert #leroy jethro gibbs #gibbs #gibbs x reader #gibbs x you #gibbs x fem!reader #gibbs reader insert

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bucket-of-rice · 5 years ago

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Grappling with attention, suchi with friends, and so, so much soccer: A week in the life of Morgan Rielly.

Justin Kloke. 16 Jan 2019

(HEADS UP! this is a long post)

In a Maple Leafs season with high expectations and the hopes of making a legitimate push in the Stanley Cup playoffs, no player has had a more transformative year than Morgan Rielly. For one week, The Athletic was granted a glimpse into the life of the Maple Leafs’ star defenceman.

Saturday, January 5

Just after 10:30 a.m. Saturday morning, Morgan Rielly takes his place in front of an army of reporters and cameramen at the front of the Maple Leafs dressing room. His blonde hair walks the line between well-manicured and messy as he eschews the high and tight look of so many of his peers. He wears a slight stubble on his face, shorts, non-descript Black Nike trainers and large white socks bunched up just over his heels.

At first glance, the 24 year old looks more like a suburban father out on a diaper run than he does a Norris Trophy candidate. As Rielly speaks, there is no trace of ego. An outsider would be hard-pressed to believe Rielly has scored 44 points in 40 games, which at this point is tied for the lead among NHL defencemen.

“I feel like I have room to get better,” Rielly tells the scrum. “When you look, recently, we’ve had some losses and it’s important we all take that upon ourselves as individuals and try to get better.”

The Leafs welcome the Vancouver Canucks that night at Scotiabank Arena, Rielly’s hometown team. Rielly has become accustomed to being sent to speak for the Leafs ahead of a game. He has not just taken steps, but leaps and bounds this season to become the team’s number one defenceman. In training camp, Rielly confided to one of his best friends on the team, Jake Gardiner, that he was going to be “more assertive” offensively this season.

As such, it’s curious that the league’s highest-scoring defenceman was left off the All-Star Game roster when it was announced a few days earlier.

But Rielly still has a shot to get to San Jose and his first All-Star Game: Throughout this week, fans can vote for him as part of a “Last Man In” campaign. One player from each division will be selected.

Not surprisingly, Rielly, who has been hesitant to speak about his own personal accomplishments all season, isn’t viewing this week as a try-out for the All-Star Game.

“I don’t think it’s going to change anything,” Rielly says, shaking his head. “Voting is what it is. It’s based on a lot more than just what happens on Monday night and then Thursday night.”

After a five-game point streak through December that saw him net 11 points, Rielly has cooled, going pointless in his last three games. It is his longest scoring drought of an otherwise scorching season.

Tonight’s setting is seemingly right for Rielly to get back on track.

“I’d be lying if I said I just treated it like every other game,” Rielly says of facing the Canucks.

He knows all of his buddies back in Vancouver are watching, and he understands expectations surrounding his play might be heightened.

At 6:35 p.m., Rielly and the Leafs exit the dressing room, but not until famed Canadian astronaut, and noted Leafs fan Chris Hadfield quickly scoots through the blocked-off area directly outside the dressing room.

Rielly is the 19th player out of the dressing room. He stops to share a choreographed handshake with Mitch Marner that ends up looking more like an entanglement of hands than it does a high-five. They both burst out in simultaneous laughter.

“I like it in basketball when it’s a little bit more elaborate,” Rielly says of special handshakes among teammates.

Midway through the first period, Rielly sees his fortunes change. He throws the puck on net from just inside the blueline and John Tavares tips it in. It’s part of a comprehensive performance from Rielly in which he generates six scoring chances.

The Leafs humiliate Rielly’s hometown team, 5-0.

Still, Rielly isn’t interested in personal accolades, including breaking his pointless drought.

“People always ask me about points and stuff,” Rielly says. “I genuinely don’t think about it. I used to when I was younger. As you get a bit older, you put it out of your mind and you just worry about playing.”

Rielly will hang around Scotiabank Arena after the game until half-time of the Dallas Cowboys-Seattle Seahawks wildcard playoff game. He then quickly drives home to his Trinity Bellwoods apartment. He pours himself a glass of red wine and makes a beeline for his couch to watch the second half of the game and unwind.

Rielly won’t call himself a wine connoisseur by any means, but he’s met enough people through his NHL career that have influenced his taste in wine. He favours wines from Napa Valley instead of more traditionally popular countries like France and Italy. When he gets together with his parents, he always chooses the wine, even if they do talk a big game after recently returning from a trip to Italy.

“I know what I like now,” Rielly says, nodding his head confidently.

Sunday, January 6

Rielly arrives at the Leafs’ practice facility at 10:00 a.m. for a noon practice. He’ll get a bit of physical treatment, stretch, take part in a team workout around 11:00 a.m. then be part of a team meeting at 11:30.

When Rielly does take to the ice just before noon, there is a full-size dummy on the ice that goaltending coach Steve Briere uses to simulate screens for the team’s goalies.

Rielly has other plans.

“Me and (Gardiner) like to shoot pucks at it because we think it’s funny,” Rielly says.

Sunday’s practice is short, totalling just 25 minutes. The team avoids working on structure, instead opting for a variety of three-on-three games meant to, in Rielly’s estimation, “just keep the motor running.”

With the rest of the day to kill, Rielly considers his options: he’s interested in seeing ‘Vice,’ or perhaps spending time with Auston Matthews, Frederik Andersen and Tyler Ennis, all of whom are single and have established a routine of dining out and seeing movies together.

Rielly is all too aware that it’s important to have hobbies outside of hockey and not simply spend his personal time on the couch.

But Sunday is different.

“Today’s going to be about football,” Rielly says.

It’s the final day of the NFL’s wildcard weekend, and Rielly wants nothing more than to park himself on his couch to watch.

“I do believe in preparation, being rested and being aware of what you put in your body today,” Rielly says, perhaps using this as an excuse to spend a Sunday afternoon vegging.

Rielly’s interest in football isn’t just a passing one.

His father, Andy, was a Raiders fan after working in Orange County, California as a carpenter when he was younger. Morgan and Andy would drive down together from West Vancouver to Seattle to watch the Raiders play the Seahawks. When Rielly was seven and the Seahawks played at the University of Washington’s Husky Stadium, the two braved the freezing, snowy conditions by buying entirely too many blankets which they still have, and use.

“I’ll always remember that,” Rielly says.

His interest became even more deep-seated when he began playing fantasy football. Rielly’s incredible season isn’t just limited to the ice: He won the team’s fantasy football league.

His pick for the Super Bowl is the New Orleans Saints, led by Drew Brees. He admits to being mesmerized by one of the all-time great quarterbacks.

“He’s one of the only guys who I’ll watch the entire game and not change the channel. When I watch that team play I just think about how good they are. Their offence just clicks.”

Monday, January 7

Game days are always the same for Rielly. After waking at 8:00 a.m., as he does every morning, and throwing on the first clothes he can find, he’ll drive along Lakeshore Boulevard to the Scotiabank Arena, arriving no later than 8:45.

He’ll mosey around the dressing room, striking up a conversation with whichever teammate he meets.

“It takes me a while to wake up,” Rielly says.

Breakfast always consists of two eggs, over easy, with one notable exception.

“If I’m really hungry I’ll have these blueberry pancakes we have,” Rielly says. “They say they’re supposed to be good for you but I don’t really believe them.”

More coffee follows. Rielly will tape his sticks for the game while waiting for one of his favourite parts of his day: The pre-game soccer kick about. Players organize a tournament and whoever lets the ball drop is out of the circle. The last man standing gets a point, and the first player to three points wins.

“I’m the best guy on the team. You can ask,” says Rielly. He never played much soccer growing up but he has honed his skills.

The first team meeting is at 9:50 followed by another at 10:00. If the morning skate is mandatory, Rielly will take the ice.

If not? More soccer.

“That’s harder than pre-game skate,” Rielly says.

Lunch is served at the Platinum Club, a restaurant just steps away from the dressing room. He’ll always eat pasta in rosé sauce, and will always sit across from Gardiner. After lunch, Rielly grabs a cookie, a bottle of water and returns home.

He naps earlier than his teammates, generally from 12:30-1:30. Once he wakes up, he’ll open his laptop and pore through the endless stream of news stories emerging that day, paying particular attention to any stories his mother has sent him.

Rielly arrives back at Scotiabank Arena by 4:00 p.m. His pre-game meal is simple: toast, and, more coffee.

At 4:25, Rielly enters the trainer’s room for a thorough stretch. He’ll wait for Gardiner to finish his stretch immediately afterwards and a one-on-one game of soccer follows. First to 10 points wins.

By the end of that game, more teammates are waiting on the sidelines to join in. Another tournament commences.

At 5:00, Rielly enters the dressing room. The team’s penalty kill meeting begins at 5:12 sharp. He’ll then chat with defence partner Ron Hainsey about the evening’s matchup. Rielly is a fan of poring over the game notes on the opposition to see if any trends stick out.

Another meeting at 5:30 follows before…another game of soccer.

Rielly eventually has to be pulled away from his teammates for more stretching before getting dressed for the game.

Tonight’s game is one to forget for Rielly and the Leafs. After giving up two second period goals against the Nashville Predators, the Leafs throw caution to the wind and abandon their defensive structure in search of the tying goals. In doing so, they expose themselves and are exploited by a very good Predators offence. They add two more goals in the third period and the Leafs lose 4-0.

Rielly is unable to break out of the Leafs own zone as he has all season.

“It was an example of them clogging up the ice and making it difficult for us to generate offence,” Rielly says. “And that can be frustrating.”

Tuesday, January 8

It is a day off for Rielly and the Leafs. Rielly begins his day by running a few errands, including a stop at the bank, all fueled by a few iced coffees. He makes his way to Ossington Avenue where he meets Ennis, Andersen and Matthews for a sushi lunch.

The push to get Rielly into the All-Star game begins to ramp up. The Toronto Raptors post a short video with Pascal Siakam in a Rielly jersey encouraging fans to vote for Rielly.

Matthews also posts a photo of Rielly from lunch on his Instagram story, trying to generate more votes.

The four of them then move on to a local theatre for a matinee viewing of ‘Aquaman.’ Nothing special, according to Rielly, even if he is into superhero movies.

By the evening, the weight of two games over the past three nights catches up with Rielly. He’s exhausted, and can’t be bothered to cook. He says goodbye to his teammates and walks across the street from his apartment to Oyster Boy and saddles up to the bar.

He’s a fan of spending his evenings alone at the restaurant bar, often bringing a book, such as Thomas L. Friedman’s ‘Thank You for Being Late: An Optimist’s Guide to Thriving in the Age of Accelerations.’

As increased attention on Rielly’s social media ramps up, he needs drown out the noise. He isn’t entirely comfortable with all the attention. He plugs in his headphones and listens to an episode of the Joe Rogan Experience with a plate of oysters in front of him.

Wednesday, January 9

Wednesday’s practice ends with a competition born out of a discussion among Leafs teammates: Who’s better at taking faceoffs, defencemen or centres? Rielly has only taken two draws in his lifetime. Last season, with the Leafs trying to kill a 5-on-3 penalty and one Leafs forward already kicked out of the dot, Rielly was called in to face off against Henrik Sedin. He lost.

Assistant coach D.J. Smith drops pucks as the two groups bark after every draw. In the end, perhaps against the odds, Gardiner leads the defencemen to a surprise victory. A round of cheers breaks out among the Leafs defencemen.

Jake Gardiner and Nazem Kadri often debate whether forwards or defencemen have harder practices, and Rielly hopes this competition settled the debate.

“It was brewing for a couple of days,” Rielly says, “so I’m glad we squashed it.”

After practice, Rielly and his teammates board a flight to New Jersey in advance of tomorrow’s game against the Devils.

Rielly takes his seat near Gardiner, Kadri and Hainsey for a heated game of poker. Rielly has never considered himself much of a poker player, aside from killing time on his phone with a poker app. It’s the camaraderie he enjoys.

“I’m not a good player. I like being involved in making fun of guys,” Rielly says with a mischievous grin that is as commonplace to Rielly as his dad socks.

Nevertheless, he wins big on the flight down.

Previous attempts via social media to bring attention to Rielly’s “Last Man In” vote were only a start: On Wednesday night, Gardiner helps the Leafs go on the offensive. Gardiner films a series of short clips with players hamming it up for the camera in an attempt to influence voters and boost Rielly’s case for the All-Star Game.

Rielly was alone in his hotel room at the time, getting ready for a team dinner and was unaware of what Gardiner and the team were putting together.

“If I was, they wouldn’t have gotten out,” Rielly says.

When he returns to his room after dinner his phone blows up with notifications. He can only shake his head and text Gardiner to plead for the videos to stop.

Thursday, January 10

The majority of the Leafs don’t travel to the Prudential Center for a morning skate, so Rielly and Gardiner play soccer at the hotel on their own.

“I rinsed him,” says Rielly.

More videos continue to roll in on social media, encouraging fans to vote for Rielly.

Rielly tries to block out the added attention by continuing his routine. The Prudential Center offers a roomier space for the team’s pre-game soccer than many arenas. But that could only increase the attention on Rielly.

“He’s a target man,” says forward Andreas Johnsson, who is also one of the better soccer players on the team.

Rielly isn’t fazed. If anything, he believes Johnsson’s admission proves his superiority.

“If it’s Royal Rumble, you go after the best player, because you want him out early,” Rielly says.

The Leafs get the bounce-back effort they needed, a comprehensive 4-2 victory over the Devils. Rielly registers one assist and it’s one worth remembering. His patient highlight-reel pass looks almost effortless but still brilliant.

The Leafs don’t leave the airport in New Jersey until just after 11:30 p.m. Rielly finally arrives home just before 1:30 a.m. It’s a late night, but Rielly still sets his alarm for 8:00 a.m. the next morning.

“You have about 12 coffees and go about your day,” says Rielly.

Friday, January 11

As Rielly begins skating laps around the ice ahead of practice, the results are announced by the NHL: Rielly will not be going to the All-Star Game. Sabres forward Jeff Skinner is the final Atlantic Division representative.

After practice, Rielly is swarmed by reporters. Asked repeatedly what it would have meant for him to have been able to go to the game, Rielly deflects. He can’t imagine what it would be like to experience something that didn’t happen.

“I’m glad it’s over,” Rielly says repeatedly of the vote. The feelings of self-consciousness over the attention were a little too much to bear.

He’s already making plans to return to Vancouver and spend some quality time with his eight-year-old yellow lab, Maggie. Time away from the spotlight would serve Rielly well.

After a nap to recuperate from practice, Rielly and Ennis meet at Lee, a trendy Asian fusion restaurant, for dinner. Rielly is a massive fan of Susur Lee but even more so, considers living in Toronto as a way to expand his culinary palette.

“There’s a lot of diversity in this city,” says Rielly. “That is true certainly with the food. There’s lots out there that you can try, and find what you like.”

Saturday, January 12

By Saturday afternoon, the focus has shifted away from Rielly’s All-Star Game snub to that night’s opponents, the Bruins. After losing two of three regular-season meetings so far, questions continue to swirl about whether the Leafs have the mettle to combat the Bruins should they meet again in the postseason.

Rielly understands the questions, even if he doesn’t like them.

“If you’re a journalist and you look at the history, that’s the narrative I would write too,” Rielly says. “I don’t think there’s anything there that we’re afraid of.”

As the Leafs prepare to take the ice, Rielly takes his normal position in front of the silver Maple Leaf logo in the dressing room hallway to the ice. He wears an “A” on his sweater and is beginning to take more responsibility on this team. So much so that, as strong a year as he is having as an individual, he would trade it all for greater success as a team.

“That’s the end goal,” says Rielly, with the admission that the Leafs need their best players to be performing at their full capacity to succeed. “That’s why we’re here. We want to win hockey games. It’s not about what we do as individuals. That’s a trade I’d make for sure.”

In the second intermission, with the Leafs trailing 3-2 and slightly deflated, Rielly pipes up. His message is simple: Stay positive. He reminds those closest to him in the dressing room that the team is at home, down by just one goal and that they were getting their fair share of scoring chances.

“To hear voices, I think it’s good,” says Rielly. “You feel like there’s something that has to be said, whether you’re a young guy, old guy, it doesn’t matter.”

The Bruins hold on for the win. There were long stretches throughout the game that Rielly felt the Leafs were in control. It’s hard for Rielly not to imagine another playoff matchup.

“When you look at the standings, there’s a chance we’ll see them again,” Rielly says. “That’s something you always think about.”

Rielly returns to his apartment, alone with his thoughts. He tries not to let losses fester too long. He genuinely tries to find the positives in the game, and then “flushes it,” before practice the next day. Rielly is happy to have some time to himself. If there will be no reflection on his breakout season in public, the only time it might come is on his couch, free of distraction.

“I like my own space,” Rielly says. “My mom always commented on that, the way I liked to — not necessarily be alone, but — more or less, be alone.”

From the outside, Rielly may never live a more enviable life than he currently does. He does not allow for the admission that in playing the best hockey of his professional career, his profile has been raised dramatically. Even when his family visits and he dines out with his mother, she cannot get over how many people around Rielly are staring, whispering and pointing in admiration.

Rielly doesn’t want to notice the added attention, or have himself singled out for what could be one of the best offensive seasons by a Leafs defenceman, ever.

“I don’t think we’ve accomplished our end goal yet,” says Rielly. “Yeah, things are good if you look at it right now, but I think they could be a lot better. I don’t think our focus is enjoying everything that’s happening right now. We have bigger goals. And to reach that end goal, I think then we’ll be able to take a step back and look around a bit more.”

The following day is a practice, and Rielly has his alarm set for 8:00 a.m.

#morgan rielly #old article #need to pay to read the original article #toronto maple leafs #hes like Tessa #Likes his own company #coffee #and to read books #all round good guy?

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theolivechickken · 6 years ago

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Feeling sick, but found Pickle Rick

Jan 21

Whoops, definitely let the days pass by too much and now my memory is foggy.

In the evening, Raine, Aubree, Patrick, and I went down to Murphy’s Law to hang for a hot minute since we were early for dinner at Il Sole. Then we were nearly late to dinner since we were taking too long to finish our drinks (ME CHUGGING WATER TO STAY HYDRATED).

Sadly, I’m already over the pizza at Il Sole. One time is plenty. Unpopular opinion maybe but I think there are better pizzas out in the world and Il Sole is just convenient because it’s at the very bottom of the Mönchsberg. Also a little salty because there’s always room for dessert and Betty gave her ice cream to Patrick even though I volunteered to eat it. I may be small, but sometimes my stomach is mighty.

After dinner, we sprinted through the city to try to keep up with Betty’s weirdly fast speed waking and then finally caught up to her at the Mozarteum Universität Salzburg. We were here to watch the student production of the opera “Don Quixote on the Wedding of the Comacho.”

Honestly I was expecting a Shakespeare influenced style of clothing and dialogue, but they really put a “modern” twist on it. It opened with the janitor (Sancho Panza) handing Don Quixote (one of the employees) a comic book before the rest of the employees stumble in and go through their mundane routine at work. Don Quixote ends up staying late after work and then this is where it gets weird. I couldn’t tell if it was set in the future or on a different planet. Are the employees now superheroes/villains or aliens? Is this a dream? Am I dreaming?

It was definitely an interesting take on the story. I was a theater kid in high school and I know we were weird but this was next level. Or maybe we really were on that level and just didn’t know it at the time.

Jan 22

Being sick is kicking my butt. On the bright side, Katharina had a surprise for us today in German. She taught us how to ask for coffee drinks and tea, and then brought us down to Cafe Tomaselli to practice and have a break from class. There was also an Apoteke (pharmacy) across the street, so I was able to get the European version of DayQuil. It was a weird powder that you mixed into a cup of hot water and drank. Horrible flavor. 1/10 don’t recommend. Tastes like mint combined with hot yellow gatorade.

Also hugged a giant pickle while we were out and about.

Later in the evening, Michaela, Aubree, Kaya, and I popped by the grocery store and head to Exit 7 (one of the Non-Profits that we are working with this semester) to prepare a dinner for the youth staying there. There was minimal panicking in the kitchen and I think our spaghetti, meat sauce, and garlic bread turned out alright.

Kaya dropped us off at the bottom of the Mönchsberg, so Aubree and I walked in the chilly weather to meet SaVanna and Ayetzy at Spaghetti and Co. We were all paired up for our Date Night Dinner. Ayetzy and I tried to find a ramen noodle place and ended up walking to New Town and finding a restaurant called My Indigo. We both got a chicken curry and rice dish with a glass of white wine. I really loved the atmosphere of this place, and might come back for lunch since the prices are cheaper at that time. Overall, think we had a lovely little date night with some good laughs.

Jan 23

I think (hope) this is the peak of my sickness. Woke up at 5am with my left eye glued shut. Turns out there was a green mucousy eye booger all crusted up on my lashes. Beautiful description, I know. Eventually, I rinsed the gunk out, which revealed my poor, bright red eyeball. Hope I don’t have pink eye! Also, my cough was rough and my voice was too. We had a German dialogue presentation today, so I tried my best not to squeak or hack out a lung every two seconds. Luckily, I think the dialogue went well.

At lunch, Kaya, Sara, and Katharina told me I should probably visit the doctor after class. Katharina even offered to walk me to the ATM and doctor’s office since it was on the way to her house. Bless her soul. She is such a wonderful person to talk to and honestly starts my mornings off on the right foot in German. We had a good life conversation (and talked about how we always have conversations with people in our heads but most of it never makes it out into real life) on our walk over and she also paid for my ride down the elevator :)

The Doctor’s was interesting. The ladies at the front desk and the doctor spoke English so that was a plus. The guy taking my blood test? Not so much. Thankfully, there wasn’t any blood spewing out of my arm. Turns out I had a bacterial infection so they were able to prescribe antibiotics and send me on the road to recovery. Also, still had a mild fever at this point so that would explain not feeling my best.

I wanted to challenge myself to find the Apotheke without using a GPS. Yay for feeling out the streets and having a good sense of direction and memory! I found myself city walking (basically speed zooming through the streets) and at points wanted to stroll but also wanted to get home asap so that I could take my meds and rest.

#Salzburg #Salzburg Semester #Studying Abroad

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rubberduckyrye · 7 years ago

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List of Items Kokichi Ouma Likes and Loves and Their Item Descriptions

Time for an update on my analyzing the heck out of Kokichi

I decided to be a madman and use the Danganronpa V3 Wiki to gather up what items Kokichi likes and loves as gifts and put their item descriptions all in one place. I figure I’d make this for others to reference too, in case you wanna do head canons or theories revolving around the list. Let me know if I missed any! Also let me know if I got anything wrong because I can’t fact check these items for myself.

Edit: Categorizing them by food, clothes, and that sort of thing!

Food Items:

Boba Tea: A popular drink with a bunch of tapioca balls at the bottom. The chewy tapioca balls are made from the root of the cassava plant.

Non-Alcoholic Drink of Immortality: A non-alcoholic drink based on a legendary alcoholic beverage said to make the drinker immortal. It neither grants immorality, nor does it taste good.

Bubble Gum Bomb: A gum that makes an explosive sound when it's fully blown and popped. Weak-hearted people should not chew it.

Rock Hard Ice Cream: A cup of ice cream engineered to never melt. It can be carried around for a long time, even in summer. But it's so hard, ordinary spoons cant penetrate it.

Sukiyaki Caramel: Sukiyaki-flavored caramels that combine the flavors of meat, soy sauce, eggs, and caramel. The flavors are all really strong and don't mix well.

Gyoza In the Shape of a Face: A dumpling that's modeled after someone you swear you've seen somewhere before. The skin is thick and it's a little tough.

Astro Cake: A freeze-dried slice of cake sold to the public as space food. It's both healthy and vegetarian-friendly.

Fully-Automated Shaved Ice Machine: A shaved ice machine that automatically crushes up ice and pours strawberry syrup on top.

Clothes/wearable items:

Autumn-Colored Scarf: A chic autumn-colored scarf that can be used by men, women, and robots. It is very trendy and a fashionable accent to any outfit.

Wearable Blanket: A blanket that will completely defend you from the cold by closing off any gaps around you hands, neck, and feet. Moving around in it is near impossible.

Ladybug Brooch: A cute and fashionable brooch that resembles a seven-spotted ladybug. Despite how realistic it looks, it is not alive.

Cufflinks: An accessory that is attached to the cuffs of a shirt. The black onyx design makes it look good on both men and women.

Dog Tag: A dog tag used to identity soldiers. The same profile is engraved on two plates so that if the owner is killed, one is collected to report death.

Fashionable Glasses: A fashionable accessory that appears to be a pair of glasses, but does not actually correct its wearer's vision.

Dark Belt: A black-ish belt worn with karate clothes. It can only be worn by those with justice in their hearts. You can give it away, but something good might happen if you keep it

Books/readable items:

Book of the Blackened: A book of criminal offenses that contains records of the cruelest, most atrocious murders committed by humans. Many of these cases weren't released to the public.

Feelings of Ham: How to raise hamsters...is not what this book is about. It's a book about raising domestic animals for meat. For those who are interested in the farming industry.

Travel Journal: A thick journal packed with record of trips. However, it was actually written using vague knowledge and the rich imagination of someone looking at a world map.

Music/Sound Related Items:

High-End Headphones: Top-grade, high-end headphones. Use these if you truly want to hear the nuances in classical and jazz music.

Tattered Music Score: A tattered handwritten music score. Rumor has it that it's unpublished music from a certain famous composer.

Proxilingual Device: A tool that can translate any language, even animal sounds. It can pick up a dog's bark and eloquently describe the emotions in it with an electronic bark.

Puzzles, Toys/Models, and Games:

Milk Puzzle: A plain puzzle with one side as white as milk. It's said to be good for concentration training and is used for astronaut selection exams.

Clock-Shaped Gaming Console: A pocket watch-shaped game console with monochrome LCD and several buttons. Play a game called "Factory" and mash buttons to create more bears!

46 Moves of the Killing Game: A card game with Japanese characters relating to killing games. Some cards are, "A metal bat to kill demons," "Blacked are soaked in blood," and "Certain evidence over arguments."

Rock-Paper-Scissors Cards: A set of cards containing four rocks, four papers, and four scissors. If you bet your life on this game, it can be a thrilling psychological battle.

Dangan Werewolf: A party game of hope and despair. Draw cards and become the characters to start deducing and debating! Now on sale!

Electric Tempest (Loves this item): A cool high-powered water gun. The water shoots over 10 yards and it can be fired continuously for a whole minute. Fun for kids and adults!

Perfect Laser Gun: A replica of a laser gun used by upstanding citizens to punish rebellious or unhappy people. When carrying it around, be sure to watch your coefficient.

Gun of Man's Passion: A model of an imaginary weapon. It's powerful, but only the worthy may fire it. Embrace it to feel a man's fantasy. You can give it away, but something good might happen if you keep it.

Items that Mention Spirits, Paranormal or Supernatural:

Monkey's Paw: The mummified hand of a monkey said to grant three wishes. However, none of the wishes it grants have happy endings.

Cleansing Air Freshener: A spray air freshener. It has holy water mixed in, and is said to repel ghosts and paranormal entities.

Potted Banyan Tree: A potted banyan tree with spirits living inside it. It is said to be good luck. It grows aerial roots from the middle of its trunk.

Space-related Items:

Plastic Moon Buggy Model: A plastic model of an actual buggy used by astronauts on the moon. It looks plain, but it's actually filled with a burning passion.

Home Planet: A mini planetarium machine that can project the cosmos onto your bedroom walls when it's time for bed. Comes with a narration by a popular voice actor.that should be everything

Uncategorized Items:

Flame Thunder: A broom that lets mages fly at high speeds when they sit on it. It's a little bent, but it can also be used for cleaning.

Dancing Haniwa: A ceramic figure from the Japanese Kofun period. It is said to resemble a person dancing very intensely.

Work Chair Of Doom: The ultimate work station with a comfy chair and so much technology that you will never want to get up. Those who sit here will be in danger of becoming obese.

3-Hit KO Sandbag: Regardless of whether it's hit by a kick from a sickly child or a punch from a superhuman adult, this punching bag will always break on the third hit.

Weathercock of Barcelous: A weathercock that imitates the Portuguese "Rooster of Barcelous," A symbol of the truth, this is a popular souvenir from Portugal.

Pillow of Admiration: A pillow that helps you sleep well and gives you wonderful dreams. However, the dreams will show an entire lifetime making you feel intensely empty after you wake up.

Death Flag: The blackened might be one of us, so I refuse to stay with you guys! I'm gonna go hide in my room!

Survival Flag: The chance of this succeeding is only 5%. No one has ever made it out alive before...but this is my last chance to survive.

Hammock (Loves this Item): Bedding created by hanging a net between two poles or trees. Lounging in one of these is something everyone has dreamed of at least once.

Tentacle Machine: An extremely handy reacher grabber. Once you use it, you can't live without it.

Commemorative Medal Set (Loves this item): A medal set Monokuma made of himself and the Monokubs. You can feel the care he put into making it. You can give it away, but something good might happen if you keep it.

Key of Love: A key to certain places filled with greed and lust. You can give it away, but something good might happen if you keep it. (Loves this Item but all of the characters love this item for some reason)

#Kokichi Ouma #Kokichi Oma #Danganronpa V3 #Danganronpa

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ceallachtomas · 6 years ago

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I am "instantly" a changed man...

It will come as no surprise to you that generally abhor any type of convenience foods. I do not use cake mixes. I am not one for tinned soups. I prefer to make things the long and complicated way. I prefer to make them as they were originally made. To me, it feels as though they were made with more love, care and passion. Thus, from scratch has to be better. What if I created somethng that is instant, from scratch? Then it is a complete oxymoron.

There are certain things that take me right back to my childhood. Custard is one of them. Custard was an accompaniment to many types of desserts. Custard topped puds and crumbles. It was the glue that held together a trifle. It was mixed with fresh fruit. There were so many applications to use custard powder. It's versatility was amazing. But, as I became aware of good food and even more so, of high quality food, I began to question the thing that was always a comfort. Why would someone not just make custard from scratch? It would have to be a much better product, would it not?

In 1837 Alfred Bird created custard powder not out of convenience, but out of necessity. Bird was a scientist and chemist. His wife happened to be allergic to eggs, yet she loved custard sauce. Bird created an eggless custard powder to satisfy his wife's fondness for the dessert accompaniment.

I will admit, there is nothing like the taste of custard powder. I close my eyes and I am reverted back. I am in another place and time. This time of year, when strawberries and rhubarb are in abundnace at the grocer, it only seems appropriate that a spring crumble and custard sauce are served as afters. Seeing a good deal on rhubarb, I could not resist this past weekend.

My daughter is lactose intollerant. I try to do alternatives when I can. Custard powder is usually made with not only milk powder, but accompanied by milk in liquid form to make the custard sauce. Not only did I create the custard powder from scratch, but I made a dairy alternative version as well. The results were not only pleasing, but they flooded me with nostaglia. Here in the States, the grocer just started carrying a product called a2 Milk®. From their website, I offer the following description:

"Ordinary cows’ milk naturally contains a mix of both A1 and A2 proteins. a2 Milk® comes from cows that naturally produce only the A2 protein and no A1. Published research suggests that a2 Milk® may help some people avoid digestive discomfort.

At The a2 Milk Company, we’re on a mission to bring you delicious, nutritious and pure a2 Milk®. We take great care to bring you milk naturally free from the A1 protein from cow to cup. Our cows have not been treated with growth hormones, rBST or antibiotics. All of our family farms are independently certified by the Validus Group to ensure we meet strict animal welfare guidelines." - https://www.a2milk.com

Overall this was a great success! I was able to satisfy a culinary craving without feeling as though I had sold out to a second rate convenience short cut. The quality of this homemade instant custard powder is just as good, if not beter than the shoppe bought version. I was, much like Alfred Bird himself able to create something, for my daughter to enjoy without having her feel as though it was a lesser substitute. Maybe in the end, instant is not so bad, especially if it is instant from scratch.

29/05/2018

Author: Ceallach Tómas Ó SéPrint Recipe

Custard Powder from Scratch

ingredients:

125 g. Icing Sugar

50 g. Dried Milk Powder (Dired Coconut Milk can be used)

50 g. Cornflour

2 Vanilla Beans

1 teaspoon Salt

1/4 teaspoon Yellow Food Dye

instructions

Put Icing Sugar, Cornflour, Dried Milk, and Salt in bowl of food processor.

Split Vanilla Beans in half and add to dried mix in food processor.

Turn on processor to blend dried mix with vanilla bean seeds.

Slowly drizze in yellow food dye while processor is running.

Remove mixture into a glass jar and store with lid on until ready to use.

To make a batch of custard sauce:

For each 100ml of custard – a good sized portion on a pudding ….. place 1.5 Tablespoons of powder in the bottom of a microwaveable bowl or jug.

Add a little milk and mix until smooth – see the little flecks of vanilla? They look very visible in a tablespoon of milk but not quite so much in a jug full.

Add the rest of your milk (100ml for each 1.5 Tablespoons) and microwave for one to one and a half minutes until thickened.

If Milk is too cold it may take an extra 45 seconds to 1 minute to thicken.

Keep stirring in between heating intervals.

NOTES:

You can use a product such as a2® milk, or a nondairy type milk such as coconut, almond, rice etc in place of regular milk to make the custard sauce. The non dairy milk in addition to the coconut milk powder in the base recipe would make for a great vegan version of this recipe.

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#Bird's Custard #Custard Powder #Custard #Afters #Dessert #Irish #British #Vegan

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naynah-pinsence · 7 years ago

Photo

Did a cooking lesson today! Click the picture for descriptions, and the recipes are under the cut~

I’m going to include non-basic kitchen items in the ingredients list.

Tomato Bruschette

8 plum tomatoes

2 cloves of garlic

2 tb extra virgin olive oil (and extra for garnish)

1 tb red wine vinegar OR balsamic vinegar

1/2 cup basil leaves

salt and pepper to taste

sliced bread

Cut tomatoes into 4 pieces. Mince garlic. Chop basil to desired size. Combine ingredients and let sit for 1 hour (allows flavors to blend). Toast bread slices. Spoon mixture onto toast. Garnish with extra oil, basil, and juice from the mixture.

Fresh Pasta

200 grams flour (type 0 recommended)

2 eggs

a pinch of salt

pasta machine

Pour flour on a large wooden pastry board and create a whole in the mound. Break eggs into the hole and add salt. Mix eggs and salt before slowly adding the surrounding flour (This can also be done in a bowl or a clean surface). Gather dough into a ball and wrap tightly in plastic wrap. Let rest for 30 minutes. Cut ball dough into 2 parts. Slightly flour each half and the board/table. Roll each flat enough to run through a pasta machine at it’s largest setting. Sprinkle with flour on each side. Roll again at half the largest setting. Fold the dough into thirds, and fold again in half. Roll the dough with the pin. Roll again on the same setting in the same setting (this should square out the dough). Sprinkle with flour on each side. Roll again at the smallest setting.

AFTER STUFFING IS MADE: roll stuffing into small, 1 inch balls. Place balls 1-2 inches apart from each other on the dough, in the middle of the dough. Fold dough in half, covering the stuffing balls. Flatten the dough around the stuffing, sealing it. Use a ravioli cutter to cut edges of the dough (not the edge that the stuffing is pressed against). Cut pieces apart. Boil until pasta floats on water surface.

Potato Stuffing

500 grams potatoes

1-2 sprigs of rosemary, finely chopped

1 clove garlic, minced

1 tb tomato paste (at most)

salt and white pepper to taste

extra virgin olive oil to taste

Boil and peel potatoes. Cut finely OR pass them through a slicer. Toast rosemary and garlic over oil over a low heat. Cook until garlic is golden. Combine oil mixture, salt, pepper, and potatoes. Mix well. Add tomato paste until mixture is light pink (or to taste). Roll into balls and place on dough.

Sauce

500 grams of peeled tomatoes (recommended: canned and diced)

2 cloves of garlic

2 tb chopped parsley

2 tb extra virgin olive oil

red peppers, dried and crushed, to taste

salt to taste

Heat oil over medium-high heat. Lightly brown whole garlic cloves in oil. Add tomatoes (with juices), salt, and red peppers. Boil for 5 minutes. Place onto pasta and garnish with parsley.

Panna Cotta

6 grams gelatin

40 grams sugar

40 ml milk

200 ml whipping cream

1/2 vanilla bean

individual-serving cups

Soak gelatin in cold water for 5 minutes. Whisk together cream, vanilla and sugar. Warm mixture over low heat, stirring continuously until just boiling. Heat milk over medium-low heat until hot but NOT boiling (do this while warming the cream mixture). Take mixture and mild off heat and mix, stirring. Wring out gelatin and add to mixture, stirring until gelatin has melted. Run individual-serving cups under cold water. Shake off excess. Do not dry. Fill cups and refrigerate for at least 1 hour. Top with sauce.

Strawberry Sauce

300 grams fresh strawberries

180 grams sugar

Mash the berries and sugar until desired consistency is reached.

#travel blogging #recipies #dinky coconut

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pisceslentil8-blog · 5 years ago

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Baked Churro Ice Cream Sandwiches (Non-Dairy)

Whether you’re celebrating something special or the every day, Baked Churro Ice Cream Sandwiches made with non-dairy Chocolate Salted Fudge Truffle Ice Cream will make it extra special! This post is sponsored by Häagen-Dazs.

There’s something you should know about my family. We’re a dessert-every-night kind of bunch. If you’re the same way, then you understand that the day is just not done unless it comes to a sweet close, a little something to seal the deal with an emphatic, delicious kiss. Bonus points if chocolate is involved, for me, at least.

We justify this with the attitude that every day should be celebrated, and while that doesn’t mean I’m baking extravagant desserts every afternoon, it does mean we keep a stash of something sweet in the freezer.

You see, we’re an ice cream family, if we’re going to get specific — no matter what the celebration, it tends to be the dessert of choice. The first day of school? Ice cream! Last day of school? Ice cream! Birthday? Ice cream…cake! Wednesday night? Ice cream!

Lately, we’ve been on a non-dairy ice cream kick, and I am thrilled to partner with Häagen-Dazs to share how their non-dairy frozen dessert makes our sweet ritual even more special!

The Häagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle Ice Cream has luscious chunks of Belgian chocolate blended with swirls of sweet salted fudge and chunks of fudge truffles – I’ve tasted my way through so many pints of non-dairy ice creams, and let me tell you, this is the silkiest and most decadent of them all.

Between you and me, I simply can’t stop with a scoop of ice cream, because I love a little something doughy to go with all that creamy goodness, so to celebrate surviving the first week of school, I decided to make ice cream sandwiches. And since I’ve been craving sugary-sweet churros, baked churro ice cream sandwiches seemed like the right kind of treat to celebrate!

With pints of Chocolate Salted Fudge Truffle Ice Cream in the freezer, making these churro ice cream sandwiches was easier than you might think. I skipped the fryer and opted to bake the churros in the oven (better for you!), and since you can form the swirls of dough in advance, you can even prep these to bake anytime you’re craving something extra special!

Make these churro ice cream sandwiches with various flavors. Save $2 when you buy 3 Häagen-Dazs and other participating Nestlé ice cream products at Safeway. Look for the just 4 u coupon in the frozen foods offer section!

All you have to do is decide what you’re celebrating — chances are, there’s an ice cream for that!

Disclosure: This post is brought to you in partnership with Häagen-Dazs. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.

Whether you’re celebrating something special or the every day, Baked Churro Ice Cream Sandwiches made with non-dairy Chocolate Salted Fudge Truffle Ice Cream is sure to make it extra special.

2 pints Häagen-Dazs Chocolate Salted Fudge Truffle Non-Dairy Frozen Dessert

2 cups water

6 tablespoons granulated sugar

1 teaspoon kosher salt

1/4 cup canola oil

2 cups all-purpose flour

2 large eggs optional

coconut oil spray

1 cup granulated sugar

2 teaspoons ground cinnamon

Caramel sauce dairy-free, optional, for serving

Prepare the ice cream:

Line an 8x8 straight-side cake pans with parchment paper or plastic wrap. Set aside.

Remove the Häagen-Dazs Chocolate Salted Fudge Truffle Non-Dairy Frozen Dessert from the packaging and cut into large cubes. Place in a bowl and use a sturdy spatula to beat the ice cream until it is malleable, like a thick cake batter. Spread into the cake pan and use an offset spatula to smooth the top so that it is even. Cover with plastic wrap and place in the freezer to chill overnight.

When the ice cream is firm, use a 2.5 inch cookie cutter to cut 9 rounds of ice cream. Transfer to a parchment lined baking sheet, cover with plastic wrap and return to the freezer to chill until ready to assemble the ice cream sandwiches.

Prepare the baked churros:

Preheat the oven to 400°F.

Line 2 baking sheets with parchment paper and use a pencil to draw 9 2.5-inch circles using a cookie cutter, 2 inches apart, on each baking sheet, for a total of 18 rounds. If you are lucky enough to have extra baking sheets, double up and stack the prepared baking sheets on top of another one to help ensure that the bottom of the churros bake evenly and lightly.

In a small saucepan, whisk together the water, 3 tablespoons sugar, salt, and oil. Place over medium heat and bring to a boil. Remove from heat and beat in the flour using a wooden spoon until it forms a ball. If using eggs, add the eggs and continue beating with the spoon - the mixture will separate then return to dough form. Let it cool slightly.

Transfer the slightly cooled dough into a large pastry bag with a large star tip or a large, resealable plastic bag. Pipe the dough into the rounds you have drawn on the parchment paper. It's easier to draw them from the center, working your way outwards. Dip a finger into water and press down any ends so that you have an even seam. At this point, you can refrigerate the dough to bake at a later time, if you wish.

Lightly sprinkle the dough with water then place in the oven to bake for about 20 minutes, or until golden brown, rotating the baking sheets in the oven, if necessary. As soon as they are ready, turn off the oven and let it sit for 10 minutes more before removing from the oven.

In a small bowl, whisk together the sugar and cinnamon until combined.

Lightly spray the churros with coconut oil and drop into the sugar and coat on all sides. Set aside. You should have about 18 churro rounds to make 9 sandwiches (with perhaps a few extra to snack on while you assemble). Let it cool completely before assembling the ice cream sandwiches.

Assemble the ice cream sandwiches:

Place a round of ice cream on one of the churro rounds. If using caramel sauce, spread a thin layer on top of the ice cream. Top with another churro. Enjoy immediately or chill in the freezer until ready to serve.

Nutrition Facts

Baked Churro Ice Cream Sandwiches

Amount Per Serving

Calories 288 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Cholesterol 36mg 12%

Sodium 275mg 11%

Potassium 43mg 1%

Total Carbohydrates 51g 17%

Sugars 30g

Protein 4g 8%

Vitamin A 1.1%

Calcium 1.6%

Iron 8.3%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://kitchenconfidante.com/baked-churro-ice-cream-sandwiches

#read more #see more #check it out #interesting #learn more

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hedgeradish9-blog · 5 years ago

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Jicama-Mango Salsa with Chipotle ♥

Say hello! hello! hello! to the summer's new salsa, an alluring combination of crunchy jicama and sweet mango, all bound up with a little lime juice and chipotle and brightened with cilantro. Add a few chips? Summer's sweet spot.

Great for Meal Prep. Low Carb. Low Fat. Raw. Weight Watchers Friendly & Freestyle Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free. Whole30 Friendly. And of course? Delicious!

Skip Straight to the Recipe

Can You Judge a Salsa By Its "Cover"? Not This Salsa!

GOOD TASTE First bite, I was disappointed with this salsa but put it in the refrigerator, thinking the flavors might meld. Then while jotting down a few recipe notes (that's where ALANNA'S TIPS come from!), oops, I realized that I'd forgotten an important ingredient, chipotle. So out came the salsa and in went the chipotle. Wow, what a huge difference! Just one teaspoon adds a small touch of heat but an intoxicating measure of smokiness.

GOOD LOOKS And no doubt, I expected this salsa to be prettier in the looks department. Again: it's the chipotle. It makes all the difference, muddling the fresh colors of jicama-white and mango-orange. But still: that single teaspoon of chipotle is totally worth it taste-wise.

And besides, if my book club is any guide, Jicama-Mango Salsa isn't going to last long anyway.

Kathy: "I can't stop eating this!" Ann: "What's in this? It's great!"

And the next night, I made another batch, this time using a mini food processor in an attempt to shave off some prep time. My husband and I polished it off, just the two of us, on a pretty spring evening sitting outside. He was half-surprised to learn that "dinner" was to follow!

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

JICAMA-MANGO SALSA with CHIPOTLE

Hands-on time: 30 minutes Time to table: 30 minutes Makes 3 cups

3 cloves garlic 1 teaspoon kosher salt or sea salt 1/2 medium jalapeño, minced tiny-tiny (about 7g) 1/2 cup red onion, minced tiny-tiny (about 55g) 3 tablespoons lime juice 1 teaspoon chipotle 1 small jicama (about 12oz/340g), skin sliced off and diced very small (about 8oz/225g) 2 mangoes, diced very small (about 225g) 1 cup finely chopped cilantro Freshly ground pepper

TO CHOP & MIX BY HAND Grate the garlic on a microplane, you want to yield about 1-1/2 teaspoons. (No microplane? With the flat of a knife, smash the garlic and salt together until it forms a garlicky-salty mush.) Collect the garlic and all remaining ingredients in a bowl. Serve and savor!

TO USE A MINI FOOD PROCESSOR (saves about 5 minutes) Chop the garlic and kosher salt together in the mini food processor until very fine, you may have to scrape the sides a time or two. Roughly chop the jalapeño, add it to the processor and chop until fine. Roughly chop the red onion, add it to the processor and chop until fine. Transfer the chopped mixture to a bowl and add the remaining ingredients. Serve and savor!

MAKE-AHEAD For maximum freshness, make and eat the salsa within about 4 hours. Still, it's definitely remains fresh enough to enjoy the next day, it won't go to waste.

RESOURCES A mini food processor is a real workhorse in my kitchen, especially for small batches and chopping things that would just get lost in a bigger food processor. My Disclosure Promise

ALANNA'S TIPS & KITCHEN NOTES With a sharp knife, dice both the jicama and mango as small as you can manage. I tried doing the jicama in the food processor, nope, it just turns to mush. And besides, jicama is super-easy to dice up. WHAT IS CHIPOTLE? Chipotle are smoked poblano peppers. Buy them in small cans labeled "chipotle in adobo sauce" or something similar. Inside, you'll find pieces of chile in a brown adobo sauce. Some recipes just call for just the chile or just the adobo sauce, they're both really spicy. But I like to run the contents of a just-opened can through a mini food processor to combine the two, then it keeps in the refrigerator for a long while (my current container is a year old) to use a teaspoon or two at a time. Oh! And while there's still a bit of the combined mixture in the food processor, make a chipotle version of My Everyday Creamy Herb Salad Dressing, so so good! IS THIS SALSA SPICY? Just a little bit, though to my taste it's more smoky than spicy: and that's a good description because my heat-averse husband didn't even mention it. Real heat seekers might want to amp up both the jalapeño and chipotle. ONION Red onion is perfect for this salsa. White onion is a little harsh, a sweet onion would probably be fine. I served Jicama-Mango Salsa with Trader Joe's Longboard Tortilla Chips for my book club one night (excellent non-greasy chips with a high ratio of salsa:chip, 3 chips per SmartPoint) and alongside chicken enchiladas another. It would also be great alongside fish, tucked into tacos, draped over cream cheese for an appetizer, etc. Very handy, this!

NUTRITION INFORMATION Per Quarter Cup: 23 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 7mg Sodium; 6g Carb; 1g Fiber; 3g Sugar; 0g Protein. WEIGHT WATCHERS Old Points 0 & PointsPlus 1 & SmartPoints 1 & Freestyle 0 CALORIE COUNTERS 100-calorie serving = 1 cup (2g protein).

SHORTHAND RECIPE Jicama-Mango Salsa with Chipotle Equal parts jicama & mango diced small + garlic + salt + chipotle + jalapeno + red onion + lime juice + pepper. (Once upon a time, I kept "shorthand recipes" for my most-cooked simple recipes, more reminder than prescription, easily followed by intuitive cooks. Is this useful? Let me know!)

Still Hungry?

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MORE SUMMERY SALSA RECIPES

~ Creamy Cucumber-Tomato Salsa ~ ~ Roasted Nopalito Tomatillo Salsa ~ ~ Cauliflower Steaks with Warm Corn & Poblano Salsa ~ ~ more salsa recipes ~ from A Veggie Venture

~ Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips ~ ~ Green Chili Sauce (Salsa Verde) ~ ~ Avocado, Cucumber, Mango Salsa ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Fresh Kohlrabi Spinach "Jelly Roll" Pancake Butter-Simmered Carrots Chutney-Glazed Carrots Pied Piper Refrigerator Pickles Roasted Asparagus with Browned Butter Pasta with Shrimp, Asparagus & Sun-dried Tomato Eggplant Caviar Kalyn's Roasted Asparagus & Mushrooms Arugula Salad with Smoked Trout & Peach Preserve Dressing Pimm's Originals for a Mother-Daughter Weekend Spinach Burgers Barely Roasted Asparagus Warm Black-eyed Peas with Yogurt & Ginger Easy Coleslaw with Blue Cheese & Apple Easy Easy Radish Appetizer Afghan Eggplant & Tomato Casserole (Borani Banjan) Deep Mexico Carrot Soup with Tomatillo & Lime

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Source: https://www.aveggieventure.com/2019/05/jicama-mango-salsa-with-chipotle.html

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voyagehole9-blog · 5 years ago

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Addictive Carrot-Quinoa Salad with Lemon-Tahini Dressing

A few weeks ago, after I bemoaned feeling uninspired by the current between-season vegetables, one of you told me I would love the Adventure Bowl at Life Alive, a small-chain of organic cafés in the Boston area. I looked at the menu online and immediately thought of my friend Gena and her book, Power Plates, which is filled with similar* fare: plates and bowls of vegetables, grains, beans, pulses, nuts, spices and herbs, often dressed in some sort of bright, tangy sauce.

Feeling inspired, I made a double batch of Gena’s Everyday Lemon Tahini Dressing, a mix of tahini, water, fresh lemon juice, garlic, salt, and a little maple syrup. I tossed the dressing with the last of my winter CSA carrots (shredded in the food processor), along with parsley, toasted pine nuts, and some leftover cooked quinoa I found in the fridge. The whole combination tasted so fresh and nourishing, reminding me once again that carrots can be exciting.

This combination of raw, shredded vegetables, herbs, toasted nuts, and cooked grains can be used as a template. Substitute cabbage, Brussels sprouts, cauliflower, broccoli, (maybe beets? sweet potatoes?) for the carrots; use any nut you wish; change up the herbs; add dried fruit; swap farro, bulgur, wheat berries, or any grain you like for the quinoa.

The only non-negotiable is the dressing, which I hope you make immediately and use lavishly on anything you find in the crisper needing a bit more life.

*Every recipe in Power Plates is macro-nutrient balanced, meaning each includes quality protein, fat and carbs, as well as a ton of fresh produce, with the goal of increasing satiety and energy and, in turn, preventing cravings and midday hunger. Read more about her book here: Kimchi Fried Rice.

Here’s the play-by-play: If your carrots are especially dirty, peel them; otherwise, there is no need to peel.

Grate the carrots in your food processor fitted with the shredder attachment.

Cook some quinoa. I like red for its color.

Drain through a fine-meshed sieve.

Chop some parsley.

Whisk together the dressing, a mix of tahini, fresh lemon, water, garlic, salt, and maple syrup.

I love this Soom tahini.

Combine all of the elements.

Toss with the dressing.

Serve immediately.

Or pack away — this salad keeps really well in the fridge for days.

Everyday Lemon Tahini Dressing from Gena Hamshaw’s Power Plates:

Description

This is a simple salad that can be adapted to your liking. The lemon-tahini dressing is from Gena Hamshaw’s Power Plates, and there’s nothing it wouldn’t taste good on.

This recipe halves well (both the dressing and the salad as a whole).

The pine nuts are optional, but I like the crunch. Any other nut would be good here as would some currants or other dried fruit. Cilantro in place of or in combination with the parsley would be good, too.

Tahini: I like the Soom brand.

Ingredients

1/2 cup quinoa, I like red for color

kosher salt

For the dressing:

1/2 cup water

1/2 cup well-stirred tahini

1-2 cloves garlic finely minced

1/4 cup fresh lemon juice

1 teaspoon maple syrup, plus more to taste

1/2 teaspoon kosher salt, plus more to taste

To finish the salad:

2 lbs. carrots, scrubbed well, ends trimmed, peeled if very dirty (1.5 lbs post trimming)

1 teaspoon kosher salt plus more to taste

2/3 cup pine nuts or other nut, optional

1 cup finely minced parsley, plus more to taste

Instructions

Bring a medium pot of water to a boil. Add 2 teaspoons kosher salt. Add the quinoa and cook for 10-12 minutes or until you see the white tail begin to pop from the kernels. Drain through a fine-mesh sieve. Set aside.

Meanwhile, whisk together the dressing ingredients. Taste. I like to add another teaspoon of maple syrup and more salt to taste. Set aside.

If your carrots are especially dirty, peel them. Otherwise, simply wash them. Trim the ends. Send them down the chute of your food processor fitted with the shredder attachment. Transfer to a large bowl. Season with a teaspoon of kosher salt and toss. Set aside.

In a medium skillet, toast the pine nuts over medium heat watching closely the entire time. Stir frequently. When the nuts are toasty, remove the skillet from the heat.

Add the quinoa, pine nuts, and parsley to the bowl with the carrots. Add the dressing. Toss to coat. It may be easiest to toss with your hands. Taste. Adjust as needed with more salt or lemon. Serve immediately or pack into containers and stash in the fridge.

Keywords: quinoa, carrots, tahini, lemon, salad

Posted By: alexandra · In: carrots, CSA, Fall, Gluten-free, Herbs, On the Side, Parsley, Salads, Spring, Summer, Vegan, Vegetarian, winter

Source: https://alexandracooks.com/2019/03/15/addictive-carrot-quinoa-salad-with-lemon-tahini-dressing/

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betterthantexts · 7 years ago

Photo

Easy Black Bean Burgers

Have you ever wanted to make black bean burgers but didn’t know where to start? Well, I have an easy recipe for you. This delicious recipe I actually got from The Pioneer Woman, BUT I also put my personal twist on it as well and I’m going to tell you exactly how I did that.

Ingredients:

2 cans (14.5 Each) unseasoned black beans

1 cup ground crackers (I used a mix of Saltines and Ritz)

1/4 cup finely chopped white onion

1 flaxseed egg

Fresh corn (one ear)

About 1/4 each of red, yellow, and green peppers

Seasonings: salt, pepper, onion powder, garlic powder, chili powder, smoked paprika, cumin, chipotle chili powder

Hot Sauce (I used Frank’s RedHot)

Olive oil (for pan frying)

Non-stick spray

Toppings (whatever you like)

*I sometimes opt to use alternatives in my dishes like a flaxseed egg, but you can stick with a real egg if you want. Also, you can use exactly what The Pioneer Woman’s recipe says for ingredients.*

Step One:

Chop up bell peppers and cut corn off the cob. Place all vegetables into pan on medium heat (add a pinch of salt and pepper) and saute them for about 4-5 minutes. The vegetable mix should be tender, but still have a bite to them. Set aside to cool.

Step Two:

Drain black beans (I also rinse mine a little with cool water) place into a large enough bowl and smash them with a fork (or with a clean hand) still leaving some whole black beans visible. Add ground crackers, flaxegg (or real egg), onion, sauteed vegetables, hot sauce, seasonings (season to taste, BUT be careful with the chipotle chili powder and cumin). Mix until fully combined then set aside (or place into fridge) to rest for 5 minutes.

Step Three:

Form black bean mixture into patties of your desired size (The Pioneer Woman recipe gives a great description on how to for your patties!) Spray skillet with non-stick spray (especially if you don’t have a non-stick skillet) and heat up 1-2 tablespoons of olive oil on medium low heat. Place patties in skillet and cook for 5 minutes on one side, flip them over and cook for additional 4-5 minutes on the other side or until burgers are heated throughout.

Step Four:

Place buns in oven at 350 degrees until toasty. Assembly your burger with all your favorite toppings (lettuce, tomato, avocado, onion, cheese, spinach, hot sauce, mustard, ketchup, etc.)

Step Five:

EAT UP!

I hope you try this delicious recipe. If so let me know on @betterthantexts Instagram page.

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activekidney73-blog · 6 years ago

Text

Addictive Carrot-Quinoa Salad with Lemon-Tahini Dressing

The only non-negotiable is the dressing, which I hope you make immediately and use lavishly on anything you find in the crisper needing a bit more life.

Here’s the play-by-play: If your carrots are especially dirty, peel them; otherwise, there is no need to peel.

Grate the carrots in your food processor fitted with the shredder attachment.

Cook some quinoa. I like red for its color.

Drain through a fine-meshed sieve.

Chop some parsley.

Whisk together the dressing, a mix of tahini, fresh lemon, water, garlic, salt, and maple syrup.

I love this Soom tahini.

Combine all of the elements.

Toss with the dressing.

Serve immediately.

Or pack away — this salad keeps really well in the fridge for days.

Everyday Lemon Tahini Dressing from Gena Hamshaw’s Power Plates:

Description

This is a simple salad that can be adapted to your liking. The lemon-tahini dressing is from Gena Hamshaw’s Power Plates, and there’s nothing it wouldn’t taste good on.

This recipe halves well (both the dressing and the salad as a whole).

Tahini: I like the Soom brand.

Ingredients

1/2 cup quinoa, I like red for color

kosher salt

For the dressing:

1/2 cup water

1/2 cup well-stirred tahini

1-2 cloves garlic finely minced

1/4 cup fresh lemon juice

1 teaspoon maple syrup, plus more to taste

1/2 teaspoon kosher salt, plus more to taste

To finish the salad:

2 lbs. carrots, scrubbed well, ends trimmed, peeled if very dirty (1.5 lbs post trimming)

1 teaspoon kosher salt plus more to taste

2/3 cup pine nuts or other nut, optional

1 cup finely minced parsley, plus more to taste

Instructions

Meanwhile, whisk together the dressing ingredients. Taste. I like to add another teaspoon of maple syrup and more salt to taste. Set aside.

In a medium skillet, toast the pine nuts over medium heat watching closely the entire time. Stir frequently. When the nuts are toasty, remove the skillet from the heat.

Keywords: quinoa, carrots, tahini, lemon, salad

Posted By: alexandra · In: carrots, CSA, Fall, Gluten-free, Herbs, On the Side, Parsley, Salads, Spring, Summer, Vegan, Vegetarian, winter

Source: https://alexandracooks.com/2019/03/15/addictive-carrot-quinoa-salad-with-lemon-tahini-dressing/

0 notes

riceangle4-blog · 6 years ago

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Vegan Watermelon Poke Bowl

If you ask me, summer meals should be quick, easy, and don’t require you to turn on your oven. This vegan watermelon poke bowl is a classic summer meal that is super simple to whip up! If you’ve never had and/or heard of a poke bowl before, it is a native Hawaiian dish that is usually served with cubed raw fish. In place of the raw fish (which is often tuna or salmon), I marinated some watermelon in a bit of soy sauce, ginger, and sesame oil. It may sound strange, but it totally works as a sushi like substitute. 🙂

In each bowl, you’ve got a pile of cooked rice, crispy tofu, marinated watermelon, and chopped veggies. To make these even easier, I just bought microwave rice in a pouch from the store so it was ready in just 90 seconds. (I love to cook, but I’m all about shortcuts for quick meals like this one!) A tip for making crispy tofu is: patience. After adding to tofu to a well-oiled non-stick pan, just let it cook undisturbed fro 2-3 minutes. Turn over a piece with a fork and if the bottom is lightly browned, turn over all the pieces to cook another 2-3 minutes on the next side. Just keep repeating that process until it is golden brown on all sides. You also want to use the right kind of tofu – extra firm is best for these bowls. If you are a Chicago local, we love using Phoenix Bean tofu!

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Description

The traditional Hawaiian poke bowl gets a vegan this with this vegan watermelon poke bowl. A simple, colorful dinner that is perfect for summer!

Ingredients

For the Tofu:

16 oz package extra firm tofu

1 1/2 tablespoon oil

For the Watermelon:

1/4 reduced sodium soy sauce

1/2 tablespoon ginger paste (I get it from Trader Joe’s! You can also use grated fresh ginger or 1 teaspoon ginger powder)

1 tablespoon rice wine vinegar

1/2 teaspoon sesame oil

1 tablespoon water

2 1/2 cups watermelon, cut in 1/2″ cubes

For the Bowls:

4 servings cooked white rice, cooled

Sliced cucumber

Sliced red pepper

Sliced carrots (or make carrot ribbons!)

Basil (I used thai basil – soo good!)

Instructions

Add oil and cubed tofu to a nonstick pan over medium-high heat. Cook tofu on each side for 2-3 minutes or until golden brown.

Meanwhile, add the watermelon marinade ingredients to a mason jar and shake well to combine. Add watermelon to a small mixing bowl and pour just 3 tablespoons of the marinade over top. Toss gently to coat watermelon in the marinade and set aside.

Add the rest of the marinade to the pan with the tofu and cook until it thickens and coats tofu. Turn off the heat and set aside.

To assemble your bowls, divide rice between 4 bowls and evenly divide the rest of your toppings between each bowl.

Nutrition

Serving Size: 1/4 recipe

Calories: 295 kcals

Sugar: 6.5 g

Sodium: 585 mg

Fat: 13 g

Saturated Fat: 1.5 g

Unsaturated Fat: 11.5 g

Trans Fat: 0 g

Carbohydrates: 32 g

Fiber: 2 g

Protein: 15 g

Cholesterol: 0 mg

Source: https://www.dietitiandebbie.com/vegan-watermelon-poke-bowl/

0 notes