#lime zest and ginger

[bourbontrend]

Check out the latest release from Barrell Craft Spirits! Discover the intricacies and rich flavors of their new blended bourbon finished in Mizunara oak casks. This unique bourbon blend, part of the Cask Finish Series, combines various aged bourbons from Indiana, Tennessee, and Kentucky. Perfect for bourbon enthusiasts looking for something truly special!🥃 #BourbonBliss #CraftSpirits #MizunaraMagic

[askwhatsforlunch]

Rum and Lime Pineapple

This simple Rum and Lime Pineapple recipe beautifully enhances the juicy, sweet flesh of the fruit, making it a lovely dessert to end a meal! It may tastes even better if you're having it with a side of telly series set in the Caribbeans!

Ingredients (1 pineapple):

1 medium, ripe pineapple

a small lime

4 tablespoons Ginger and Lime Rum 

Peel and cut pineapple into thick slices. Remove the hard core of the pineapple slices with an apple corer.

Arrange pineapple slices onto serving plate. Generously grate the zest of the whole lime all over. Drizzle pineapple slices with Ginger and Lime Rum.

Chill, at least a couple of hours, in the refrigerator.

Serve Rum and Lime Pineapple cold.

[what-marsha-eats]

Contains four versions of ginger: ground, syrup, raw, and candied.

[the-cozy-shark]

Menu - The Cozy Shark

Black Tea

- Black Tea

- Sweet Iced Tea - Sweet, Southern and ice cold!

- Traditional Chai - Black tea with cinnamon, nutmeg, clove, allspice and milk

- Lemon Bomb - Black tea with dried lemon, lemon balm, rosemary, basil and honey. Ask about the hot toddy option! (+$7)

Green Tea

- Green Tea

- It was Mint to be - Green tea with dried mint, lime and ginger, steeped with fresh rose petals

Herbal Blends

- Ginger Tea

- Chamomile

- Zest-tea - Chamomile and skullcap with hints of motherwort and rose

Fruit Teas

- Earth’s Dessert - Raspberry, lemon, sage, thyme. Earthy blends with with a fruity twist.

- Peach snap - Peach, persimmon, ginger, basil and simple syrup

- Black-Razz - Blackberry, Raspberry, and Strawberry steeped with a dried sugarcane stick. Served over ice with a lemon slice

- Eve’s First Sip - Apple, Cinnamon, nutmeg and star anise

Floral Teas

- Stop and Smell the Roses - Dried rose petals and orange blossoms

- You Can Suckle My Honey - Dried honeysuckle flowers, elderflower and sage.

Other Drinks

- Chai Latte

((Everything after this is MUN info))

Hello, this account is run by @canibalistic-brownie @paperroxas and @texanredrose

Minors DNI.

This blog is a canon part of the lutualverse.

Below are announcements regarding that, the first including a list of other blogs from the lutualverse that we would 100% recommend following!

We will not respond to asks that include extreme violence, spam, explicit sexual content, or hate speech.

First Lutual Statement

Second Lutual Statement

[deathnguts]

What I think marauders era peeps smell like:

Regulus: green apple, mint, black tea, ink, rain but specifically that which falls during a thunderstorm

Barty: axe cologne (loser) and cigarettes drowning out all else, but patchouli and lime if you catch him at the right time and you’re close enough

Evan: sandalwood, vetiver, iron, some stupid expensive cologne that smells distinctly clean overall like latex almost

Pandora: burnt sage, jasmine tea, moss, ginger, dandelions, boiled lemongrass

Dorcas: bluebells scented perfume, vanilla, blackberry, castor oil

Lily: strawberry shortcake perfume, daffodils, cardamom, white sand

James: cinnamon, leather, cedarwood

Sirius: bergamot, pine, amaretto, small hints of coffee

Remus: bitter dark chocolate, firewood, old paper, but a rusty twinge overall

Peter: eucalyptus oil, oat milk, lychee

Marlene: old spice deodorant, orange, sea salt

Mary: Apple blossom perfume, coconut, nutmeg, amber

Alice: rosemary, lily of the valley flowers, cloves, wind through the forest

Frank: mechanic oil, sesame, freshly cut wood, sheep wool

Sybill: lavender, morning dew, pollen, dust, labdanum

Narcissa: green tea, yellow roses, lemon zest

Lucius: narcissus flowers, cucumber, agarwood cologne that masks it all

[flagellant]

gyoza recipe drop???

So I just use premade wonton wrappers because if I'm hand-wrapping gyoza I'm sorry but I'm not fucking making the gyoza dough from scratch on top of everything else. That's between you and your demons.

Get a mixing bowl. Medium sized probably works fine. Then on your board, chop up four scallions, then mince four garlic cloves and a thumbs' worth of ginger, (peeling unnecessary, because, again, we're already hand-wrapping gyoza, we're not about to go through more hell than necessary). Toss them into the bowl.

Take a lime and/or lemon and/or orange and/or literally any zesty fruit, it doesn't matter. Zest the shit out of it. In the bowl it goes.

Take a pinch of salt. Bowl time. Take a few pinches of red pepper flakes. Bowl time. Take a splash of toasted sesame oil and, you guessed it, bowl time. Take a couple tablespoons of ponzu and drop that in. Lightly mix that together. You now have deliciousness.

Take your salmon filet. Take a fork and/or your bare hands and just start going the fuck to town on that there flesh. Flake/mush it up as you drop it into the eternal prison of mixing bowl ultra. Once you have fully scavenged your filet, look into your mixing bowl. You will now have a bunch of delicious seasonings and also an entire salmon in there. Embrace the absolute visceral carnage of just glopping your hands in there and squishing and squorshing it all together in a violent and fleshy pulp. It will smell divine.

There you go. You have your filling. Take your wrappers. Take half a teaspoon of filling. Wrap however the heck you like to wrap your gyoza. Repeat until the end of time or you run out of wrappers and/or filling, whichever comes first. End of time has not come first yet but I wish for it each time anyway.

[magicpaint]

TWST Indie Perfume Recs ✦ Scary Monsters

This list features five fragrances per dorm focused around the costumes and backgrounds featured in the first two Halloween events.

Fragrance notes are taken from their respective websites.

Heartslabyul

Buried Alive (Bloodbath) — Patchouli Essential Oil and Graveyard Dirt

Love After Death (Darker Things) — Wilted Roses, Incense, Chocolate Musk, Coffin Wood, Ivy

Knave of Pumpkins (BPAL) — Crushed roses, red currant, and pumpkin tarts.

Pumpkin Tombstone (BPAL) — Dried pumpkin leather with vanilla, balsam and sassafras layered over Virginia cedar.

Midnight in the Graveyard (Paranormal Perfumes) — Cool Rain, Fog, Damp Dirt, Moss, White Funeral Lilies, Dark Patchouli

Savanaclaw

Pirates! (BPAL) — Gunpowder and salt-crusted leather, casks of scorched spices, sweet rum, and a clink of golden amber.

Lorelai (Fantome) — Tart wild strawberries, basil, black narcissus, entangling seaweed, watery graves.

Song of the Siren (Paranormal Perfumes) — Ocean Mist, Coconut Rum, Agave Nectar, Sea Grass, Vanilla, Lime

Old Havana (Solstice Scents) — Tobacco, Woods, Sea Mist, Lime, Spices.

Hook (Storybooke Scents) — Bergamot, Onyx Rose, Sea Moss, Vetiver, Leather, Suede, Spiced Musk

Octavinelle

Stormy Night (Darker Things) — Dark Aquatic Notes, Rain Drenched Earth, Humidity, Wet Pavement, Sodden Foliage and Petals, Storm-Cooled Breeze

Industrial Sabotage (Alkemia) — A cataclysmic wreckage of burnt wires; twisted melted steel; shattered machinery, and gunpowder. 

It's Only Magic (CocoaPink) — Lashings of sugary vanilla, magical herbs, dried sage, ritual incense, Bulgarian lavender, musk, and a chilling ocean breeze.

Mad Scientist (Nui Cobalt) — It begins with acid green top notes of Mexican and Persian limes spiked with piquant cardamom. Then a total transformation occurs, revealing blackest vanilla and smooth salted caramel.

Sensory Deprivation Tank (CocoaPink) — Pale liquid vanilla infused with nuances of smoldering tonka bean, calming milk, white oud and wood smoke.

Scarabia

Beast (Storybooke Scents) — Citrus, French Lavender, White Musk, Wood, Leather, Amyris, Patchouli

Harvest Moon (Paranormal Perfumes) — Spiced Bread, Butter, Honey, Anise, Orange Zest, Ginger, Vanilla

Full Moon (Nui Cobalt) — Notes of white tea, steamed jasmine rice, sugared lemon, and cool night air.

Nightwalker (Paintbox Soapworks) — White Patchouli, Oakmoss, Nutmeg, Woodland Herbs

Moonlight, Wolf (BPAL) — Wild patchouli root, fossilized amber, russet musk, clove bud, juniper needles, hay absolute, and earthy oud with a glimmer of yellow crystalline lemon peel.

Pomefiore

Lunar Velvet (Simon's Nest) — Top notes: Fresh fig, creamy coconut and vanilla pod infusion. Heart Notes: Clary sage, black cherry, cassis and lime. Base Notes: Cedarwood, sandalwood, vanilla bourbon and styrax benzoin.

Bloodletting (Bloodbath) — Dark plum, Raspberry, Cranberry, Red Apple, Strawberry, Honey and Rum

Vassago (Fantome) — A silver dagger, red wine mulled with blackberries, cloves, & orange peels, a goblet of blood & a black mirror.

Coven (Paranormal Perfumes) — Black Plum, Peach Nectar, Fallen Leaves, Patchouli, Leather, Peony, Violet, Cinnamon, Vanilla Cashmere

Midnight Merlot (Horror House of Alchemy) — Notes of red grape, strawberry, and cherry with the floral and sweet accents of blossom and vanilla musk

Ignihyde

Mesmer (Fantome) — Deep, luxurious oudh, refined vetiver, cool frankincense, slightly salty ambergris, smooth myrrh, and dark patchouli.

Haunted Harvest (Horror House of Alchemy) — Pumpkin, Lavender, Patchouli, and Egyptian Musk

Ghost Story (Darker Things) — Ghostwood Incense, Black Licorice, Orris, Black Pear, Tonka Bean

Keep Your Head (CocoaPink) — Civilized black tea, Dutch butter cookies and apricots; a circle of protective incense; a glowing grinning pumpkin; and a night wind of whirling leaves, woodsmoke, damp mosses, and tossed earth.

Phantom Team of Horses (BPAL) — A spectral cacophony of shimmering, translucent dun sandalwood, grey amber, and wraith-chilled chestnut galloping through the mist-cloaked shadows of time, a clattering of clove and black pepper, and a crack of phantom leather.

Diasomnia

Blood Moon (Lizabe) — Notes of dragon's blood, incense, patchouli, oranges, cloves, black cherries, cedar, strawberries, pineapple, lime, and tonka bean.

Jubilant Dragon (Wylde Ivy) — Dragon’s Blood incense, dried flower crowns, white patchouli, ylang ylang, and a hint of guaiac wood

Claws (Astrid) — Gunpowder and salt-crusted leather, casks of scorched spices, sweet rum, and a clink of golden amber.

Jeepers Creepers (Nui Cobalt) — Fresh basil, geranium aged 20 years, balm melissa, nutmeg, pink pepper, coriander, tawny musk, and sacred resins of Himalayan cedar, dragon’s blood, labdanum, and opopanax.

When Thy Will Stung the World into Strife (BPAL) — Dragon’s blood resin, red ginger, bourbon geranium, thorny rosemary, red sandalwood, pink pepper, and green coffee bean.

Website Links —

Alkemia

Astrid

Bloodbath

BPAL

CocoaPink

Darker Things

Fantome

Horror House of Alchemy

Lizabe

Nui Cobalt

Paintbox Soapworks

Paranormal Perfumes

Simon's Nest

Solstice Scents

Storybooke Scents

Wylde Ivy

[brights-place]

Haikyuu Boys and Their Scent

A/N: I went out shopping with friends to a market and passed by candles and lotions along with perfumes and thought about Haikyuu characters and what they would smell like in my view. I enjoyed writing this and I might do this to other characters too. Enjoy these everybody these are just Headcannons on what I think they’d smell like. List: Miyagi Boys, Tokyo Boys, [Here]

Inarazaki

Aran: Ginger, Clove, and Lemon Kita: Cedarwood, Patchouli, Balsam Wood, and Vanilla Ren: Guava, Peach, and Lychee Atsumu: Bergamot, Neroli, and Orange Osamu: Tonka, Amaretto, and Musk Ginijima: Apple, Lemon, Lime, and Grape Suna: Lemon Zest, Lime, Lemon grass, and Malt Riseki: Grape-Jasmine, Violet, and Strawberry-Geranium Akagi: Brandywine, Raspberry, and Rose Kosaku: Vanilla, Caramel, Sandalwood

Kamomedai

Hoshiumi: Orange peel, Blueberry, Lemon Zest Hirugami: Blackberry, spun sugar, milky notes

[kabillieu]

One of my favorite things is when commenters on NYTimes recipes post things like “hmmm, this was kinda bland. Not much flavor” and the recipe calls for tons of salt, a tablespoon each of turmeric and cumin, ginger, red pepper flakes, whole black peppercorns, the zest and juice of two limes, and coconut milk.

But, sure Jan. It’s flavorless.

Can people taste food anymore? Is it Covid?

[lifeneedsrot]

🐈heyy we’re the rotting system. We’re bodily 21 and do not feel comfortable talking to minors, so if you’re a minor please block us. Our host is a subsystem of 20 alters that share memories. The total number of alters fluctuates wildly, currently it’s going up. We almost never post anything and stick to mostly reblogging things related to our fandoms or values.

Values:

Pro contradictory labels

Profiction/“proship”

Pro-endogenic systems

Not radqueer

Against transID language

Para-neutral anti-contact

Transandrophobia exists

Not intersexist

Anti callout post

Children’s rights

Dont like, just block

Ask us questions and we’ll go more in-depth.

Interests:

Rain World

Slay the Princess

Wings of Fire

Black Butler

BTD/TPOF/YKMET

TCOAAL

Undertale/Deltarune

MLP:FiM

Pony Town

Dungeon Meshi

Jazmin Bean

Starset

DDLC

Minecraft

TADC

Don’t Starve

Syslist:

Host flavors (subsys, they/them)

🦊 Red Velvet

🐜 Cheesy

🐦 Biscuit

🐐 Cotton Candy

🐶 Cocoa

🦢 Caramel

🕊️ Ginger

🐬 Sushi

🦦 Umami

🐇 Vanilla

🐈 Pumpkin

🐝 Honey

🐘 Blueberry

🦍 Pepper

🦚 Lime Zest

🐦‍⬛ Rhubarb

🦎 Mint

🐸 Olive

🐢 Maple

🦁 Spice

Host’s husband

🍠 Kakxyl, he/any

Magians

🎆 Ztarzend, she/any

🏵️ Hope, she/any

🪳 Tialner, xe/xim/xis

☀️ Sunshine, she/any

🎭 Evegeve, he/any

🥀 Rosalixé, ze/zer/zers

🪴 Mossbringer, she/any

⛓️ Frezith, he/any

🕸️Webbarachne, they/he/it

Travelers

⚫️ Obsidian, he/him

🩵 Present, she/it

🎊 Jynx, she/any

🫐 Lynx, he/any

Offspring

🪼 Quelsie, it/any

🍓 Keviette, he/any

🌴 Laytwir, he/any

🍋 Tazikeel, he/any

Please ask us questions.

[donnerpartyofone]

I spent all day making this sauce and it's hard to explain what an intense experience it became. It wasn't like a whole developed thing, I just promised to make this fairly simple cumin yogurt marinate for these lambchops my husband was going to make. I generally don't cook, but I could deal with this and it would put us way ahead on dinner. I thought it would just take an hour or maybe two, but like: I cleaned the kitchen and all the dishes in it and put everything away, and then I put these quick pickle red onions together, and then I made the sauce with yogurt ginger garlic lime zest cumin coriander mint cilantro black pepper and jalapeño. The recipe was written in this bizarre way that's hard to explain, it felt kind of non-linear to me, plus I had to do this math in my head because there was way too much of it on the page. Then when I was done and the chops were soaking, my husband asked me to make another batch in case we wanted extra on the plate, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out more yogurt and made another batch. And then we kind of agreed that maybe it's best to at least use up the ingredients that were running low in the end, so I cleaned more greens and zested more lime and crushed more garlic and sliced more ginger and cored and sliced more jalapeño and measured out more spices and scooped out the rest of the yogurt, and made the last batch. And then I washed all the dishes and put them away and cleaned up the kitchen again. And part of me is like, when you've been in the water all day and your body still kind of feels like it's wiggling around underneath you. I feel like I'm still making that sauce.

[askwhatsforlunch]

Blaff

Blaff, thus named in reference to the sound the fish makes when plunged in a fragrant, boiling broth, is a spicy Caribbean fish stew.

Ingredients (serves 4):

1 teaspoon allspice

a large garlic clove, minced

1 Habanero chilli pepper

a thumb-sized piece fresh ginger

3 large, ripe limes

700 grams/1.5 pound red mullet (or other fresh fish of your choice)

1 large onion

2 large garlic cloves

1 heaped teaspoon annatto

1 teaspoon allspice

2 sprigs fresh thyme

2 bay leaves

1 1/2 litre/6 cups water

1 teaspoon corse sea salt

3 ripe limes

In a mortar, thoroughly grind allspice with the pestle. Spoon into a large baking tin.

Add minced garlic.

Whilst wearing gloves, cut a quarter to a half of the habanero pepper (according to your taste and resistance!) and finely chop, add to the tin. Grate in the zest of two of the limes and the ginger. Give a good stir to combine; set aside.

With a sharp knife, cut the mullet into decent chunks. Remove the bones where you can.

Add mullet chunks to the tin and thoroughly squeeze the juice of all three limes over them.

Still wearing the gloves, rub each piece of fish in the marinade to coat well.

Cover with foil, and allow to marinate, one hour.

Peel onion and garlic cloves, and halve each. Add onion and garlic halves to a large pot, along with annatto.

Crush allspice with a pestle, and add them to the pot, along with thyme sprigs and bay leaves. Cover with water and bring to the boil over a high flame.

Once boiling, stir in coarse sea salt, and reduce heat to medium-high and add mullet chunks to the pot. Cook, 10 to 12 minutes.

Spoon Blaff into serving bowl and thoroughly squeeze the juice of all three limes over the fish.

Serv Blaff hot, with rice, boiled ripe plantains or avocado.

[thelcsdaily]

Malaysian Style Okra and Shrimp

One of the best Malay dishes to eat with sambal sauce is okra with shrimp. There are several kinds of sambal sauce, a chile condiment consumed all over Indonesia. A delightful and more palatable Malaysian dish is made of sautéed okra with shrimp, brightened with lime zest, and served with a punchy, subtle sauce made of hot sambal oelek, aromatic ginger, and garlic. Savored with piping-hot rice or noodles.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

[gpuzzle]

welcome to Real Cooking Hours, today I'm making chutney

chutney is effectively halfway between a full condiment (say, mustard or ketchup, which are mostly vinegar) and a jam which is mostly sugar

so naturally here's a ton of ingredients and some not visible

in the big pot we've strawberries and raspberries, our main attraction, as well as apples for sweetening and thickening up the chutney

the glasses are mostly red wine vinegar and the juice of a lime

there's ginger, leek and garlic bottom left, bottom right is lemon balm and basil, center we've a red pepper (ají specifically, but, y'know, to taste, do whatever you want), lemon zest, some dried cranberries and other berries, and some nutmeg, sugar we've on the purple bowl

everything goes in the pot with salt, thyme, rosemary and some red pepper flakes

heat on, bring to a boil, then let it simmer

stir every so often because otherwise it's gonna burn

[luminiscandleco]

Coming Saturday, July 15, at 12 pm Pacific time...

"TURNABOUT," an Ace Attorney-inspired collection!!

This collection features 8 scents inspired by Ace Attorney characters, available both as candles and snap bar-style wax melts.

Scent descriptions and more photos under the cut!

"Objection!" - Phoenix Wright: A woody, slightly spicy scent that opens with peppercorn, cedar, and orange zest. Heart notes of sandalwood, jasmine, neroli, and cashmere are followed by a resinous base accented with vetiver and Cabernet grape.

"Unnecessary Feelings" - Miles Edgeworth: A rich, luxurious blend. Top notes of orange bitters and rock salt ease into freshly waxed mahogany wood and pink pepper, all wrapped up in a smooth base of oakmoss, paprika, bourbon, and tonka bean.

"Hamburgers and Ramen" - Maya Fey: Sweet and girlish, this scent begins with grapefruit, bergamot, thyme, and sweet pea. White tea, nutmeg, rose, and honey form the heart notes, and are followed by tuberose and jasmine.

"Chords of Steel" - Apollo Justice: A strong scent with a kick of spice. Top notes of bergamot, ginger, and lemon mingle with cardamom, nutmeg, rose, and incense. Woods, labdanum, amber, and musk linger at the base.

"Courtroom Air Guitar" - Klavier Gavin: A balanced scent reminiscent of expensive cologne. Sea spray, eucalyptus, and citrus zest provide an ozonic opening combination, warmed by heart notes of cashmere, florals, and earthy mint. Cedar, sandalwood, vetiver, and amber musk complete the blend.

"Impromptu Psychoanalysis" - Athena Cykes: Bright notes of lemon, lime, citrus peel, and lemongrass jump-start this blend, followed by a calmer heart of jasmine, sugar, and blackcurrant. A simple patchouli and powder base holds the medley together.

"Gallery Fopdoodles" - Simon Blackquill: An earthy blend that opens with palm leaf and coffee, blending into oak, leather, patchouli, and caramel middle notes. Bottom tones of smoked vanilla, whiskey, and dried woods leave a lasting impression.

"Weaponized Prayer Beads" - Nahyuta Sahdmadhi: Soft and delicate, this scent's top notes of aloe, citrus zest, and milky ambrette unfold into a smooth heart of bamboo, green leaves, tuberose, and temple incense. Tonka bean, vanilla, sheer musk, and teakwood add depth for the finishing touch.

This collection has been bouncing around in my noggin for about two years, and now it is finally time to release it into the wild.

Everything will become available on my website promptly at noon on July 15; quantities are limited, so be there or be square!!

also maybe keep an eye out for a DGS/GAA collection in the future

[punkbakerchristine]

it’s the end of the year. time to share my favorites.

favorite food: for the longest time, I was one of those people who was like “I just like food” (and I do, even with my 100+ -pound weight loss, I like to eat), but I’ve decided it’s a Reuben sandwich. With pastrami, sauerkraut, thousand island dressing, on rye bread which is lightly toasted. I do like it with corned beef and sourdough bread, but I always go back to the classic pastrami and rye combination.

favorite cuisine: the Mediterranean, mainly because I’ve been familiar with Italian food my whole life but I have loved French and Basque food since I was about 16, and I love the flavor profiles all around.

favorite spice: cardamom. Peppery but subtle, like allspice but slightly to the left. Pairs really well with cinnamon and ginger, hence why I like putting it in my spice cake as well as my lentil soup—it makes cinnamon more “cinnamon-y” and ginger more “gingery.”

favorite seasoning: shawarma. I have always loved cumin, coriander, and turmeric, and it makes the house smell good.

favorite flavors: white chocolate, coffee, blackberry, and red wine. Very complex and I’d go so far to say sensual flavors.

favorite flavor combo: chocolate and coffee. The profile of my chocolate babka. I like chocolate and cherry, apple-cinnamon, and white chocolate and raspberry, too.

favorite protein: probably either beef or pork. Love cooking both, and the ground versions go with anything.

favorite soup: there’s three. My Israeli lentil soup (green lentils, basmati or jasmine rice, Israeli couscous, carrots, white onions, green onions, za’atar seasoning, cinnamon, cardamom, garlic, lemon zest, and pieces of chicken—I did make it with ham hocks the first time and I found them hard to eat and hella salty. Made it again with chicken and it was excellent). Chicken or beef pho (last time I had pho, it was wonderful). And coconut curry Thai soup (coconut milk, chicken stock, cream cheese, ramen noodles, green onions, bok choy, peanuts, carrots, curry, those little Thai chilies with the seeds removed and then sautéed so they’re sweet, and ground turkey).

favorite grain: Israeli couscous. I love those little pearls and how well they pair with veggies and different stocks.

favorite vegetables: forever carrots, ever since I was little. I like zucchini and mushrooms, too.

favorite vegetable to cook: chili peppers, mainly because I love how they smell. I love the smell of onions cooking, too.

favorite comfort food: my mac and cheese, mainly because I like to make it with chili peppers and sausage (I once made it with andouille and it was amazing).

favorite food that’s helped me lose weight: there have been several but I’m gonna say scrambled eggs, watermelon, and basic homemade white bread.

favorite bread: babka, of course~

favorite bread that isn’t babka: ciabatta, English muffins, and flatbreads.

favorite baked good: either bread or cookies.

favorite cookie: gingerbread or double chocolate

favorite cake: spice cake, red velvet cake, carrot cake, that chocolate and Irish cream cake I made for St. Paddy’s Day this year, New York cheesecake, German chocolate cake (and from someone who has never been a fan of coconut until recently, either!), Boston cream pie, devil’s food cake, tres leches cake, krantz cake (really similar to babka but it’s closer to a cake; I consider babka an enriched bread), tiramisu

favorite pie: blackberry, apple, and key lime

favorite traybake: forever blondies, specifically the ones with white chocolate.

favorite hellofresh kit: oh, so many! Figgy balsamic chicken, any of their rice bowls, banh mí meatballs, those poutine burgers from a while back, chili mac and cheese (which inspired by own chili mac and cheese), coconut Thai curry, roasted pork with Israeli couscous and sweet potatoes (I think that was my first favorite, iirc)

Now time for least favorites~

least favorite food: lima beans. They never feel right, even when mixed with something else. They’re like eating mushy old newspaper.

least favorite flavor: pumpkin. Never been a fan to begin with—I’ll have it, like how I made that pumpkin pie for Thanksgiving a couple of weeks ago, but i’m not a fan—but it’s literally everywhere. It’s in things it’s got no business being in, either, like milk, cereal, and fucking cheese (for real) of all things.

least favorite ingredient: PISTACHIOS. simply because they’ve been done to death at this point and they’ve always struck me as more of a savory ingredient, too, like I see them in a lot of Middle Eastern dishes. There, they’re fantastic. But in cake or cookies? No, stop it.

least favorite protein: fish… to cook, anyway. I actually really love fish and seafood: I love scallops, fish and chips, fish tacos, tuna casserole, sushi, and clam chowder, and after this year, I’ve been converted to shrimp; my favorite fish is probably either salmon or swordfish. But—because I’m a very sensual person—I cannot get past the smell (it’s why I usually like to bake it, because then you can cook it with vegetables like asparagus, lemon wheels, and good spices wrapped in tin foil). The one fish that doesn’t smell is mahi mahi and it’s been… a… a while since I’ve had that.

least favorite pie: rhubarb, mainly because it kind of scares me (uncooked rhubarb is toxic). Banana cream, too—I love bananas, and I’m curious about “banoffee” (banana toffee, I see it in British recipes a lot), but like peppermint, banana flavored anything never tastes right, either. I just think of banana-flavored Twinkies 🥴

least favorite hellofresh kit: there was this one dish, I forget what it was now, but it had cherry tomatoes, cucumber, pistachios, a couple of other things, and “grilling cheese.” First off, I fucked up the cheese—or maybe they did, I dunno. It was one of those cheeses that could stand up to high heat (like halloumi is like that, you can actually grill it!)… and then it melted. Second, it just wasn’t that good, and I remember being disappointed because I was actually looking forward to it, too. You know, “alright, something new!”

we also had a ravioli dish just last week, and it was ravioli (and there’s never enough ravioli in the package, either) and pan-cooked zucchini topped with parm and Italian seasoning. Salty as hell and it was missing some kind of sauce, like it was dry even by my standards. Zucchini was really good, though, like I was proud of that zucchini. But I’ve always loved ravioli, so it was a major letdown.

biggest vice in the kitchen: when I’m interrupted for any reason—seriously any reason, because, just like with my writing or drawing or working out, I get in the sense of “flow”. I get in the zone. Jarring me out of that leaves me miffed, every single time.

I like having my kitchen clean, too. I learned how to clean as I go from my dad when it was just me and him living together; I get why my mom always gets annoyed when the kitchen is a mess after someone else uses it.

I hate undercooking things, too. I’ve undercooked a quiche, chicken, and burgers so far. Former two have made me cry, the latter I only just started to master. I understand the risk that comes with undercooking things, too—I would much rather overcook something.