#low quality cabbage

[lastoneout]

please have this recreation of the infamous low-quality cabbage I made myself in 20mins for my twitch streams bcs I somehow convinced myself making it from scratch was easier than just cutting it out of a screenshot

[catastrophic-crow]

pondering my orb cabbage

I heard reference to something about how all anime are required to have good looking cabbage because of That One Time. So simply looking up "anime cabbage" I found the source.

Some harem anime way back in the day had an episode where the characters cooked, and they animated cabbage so terribly like this it left a bad mark on the anime community forever. Apparently this is part of the reason why all food usually looks good in anime, even moreso than the regular show sometimes. With cabbage being especially well drawn.

A complaint, apparently in a paper.

The first show when released internationally was reanimated in this part.

And high quality or low quality cabbage is sometimes referenced.

I learned of this because the most recent Hologra episode has noel eating cabbage, tearing apart a fine quality cabbage into two low poly halves.

[prettieinpink]

YOUR BEGINNER GUIDE TO CYCLE SYNCING — DIVINE FEMININE

based on a health link article

Cycle syncing is when we match our menstrual cycle to our health lifestyle, such as nutrition and exercise. By using your menstrual cycle as a guide of your health throughout, you become in tune of your hormonal needs

Our menstrual cycle has 3 distinct phases excluding your period, which occur over a month.

Follicular(menstruation happens in this phase). Lasts for 6-14 days. Estrogen and progesterone are increasing.

Ovulatory. Lasts for 15-17 days. Estrogen is at its peak, testosterone and progesterone are increasing.

Luteal. Lasts for 18-28 days. Estrogen and progesterone are high, but if the egg stays unfertilised, the hormones decrease and the cycle repeats.

EXERCISE

Menstrual/Follicular

Your hormones are at its lowest, so light exercise and cardio is better suited for your stamina here. Yoga, walking, stretching, jogging

Ovulation

Hormones are increasing, so high intensity exercises are suited for this phase as your energy is higher. gym, cycling, skip rope, running, HIIT

Luteal

As your body prepares itself for another cycle, energy may be low, so light or moderate exercise is best. Pilates, ab exercises, any strength training

NUTRITION

Menstrual/follicular

Your Estrogen will begin to increase in this stage. Drink warm beverages to help with cramps. Despite your cravings, limit fatty/oily foods, caffeine and watch your sodium intake. Eat foods that help with metabolising your estrogen.

broccoli, sauerkraut, cabbage, high quality meats, cauliflower, spinach, sesame seeds, flaxseeds

Ovulation

Your estrogen is the highest so opt for foods that support your liver, protect you from environmental toxins(as they can impact your hormones) and are anti-inflammatory.

Leafy greens, whole grains, eggs, legumes, high quality meat & fish, garlic, almonds, whole fruits

Luteal

Estrogen and progesterone are high, but will begin to decrease. Magnesium rich foods to help fight fatigue, and foods that help with serotonin are best.

Leafy greens, quinoa, buckwheat, dark chocolate, spinach, pumpkin seeds, sweet potatoes, beans, avocado

This is the phase when your cycle is beginning to repeat, so you want to ensure that your diet is optimal. Avoid caffeinated drinks, sugar, deep fried foods and high amounts of dairy.

To start implementing these changes to your lifestyle, track your cycle and begin to identify how long each phase lasts for. Pay attention to how your body responds to each phase.

with that, I wish you luck 💖🎀 i hope we all stay healthy and happy together 👏

[mariacallous]

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and potatoes cooked together to create that special harmony only veggies that grew together in the sun achieve. You’re thinking of ratatouille, right? But what I have in mind is a heartier dish from Romania and Bulgaria called ghiveci or guvech.

Romanian ghiveci and Bulgarian guvech are indeed very similar to the famous ratatouille, but being peasant’s food, they’re more rustic and substantial. The veggies for guvech are cut into large, uneven chunks, and can be cooked all together at once, while for ratatouille, each component is fried separately before they are combined. This makes guvech preparation much easier, and allows for creative improvisations; you can easily add any vegetables in season. Besides the mandatory eggplant, zucchini, peppers, tomatoes and potatoes, green beans or okra are common. Guvech is seasoned very simply with salt, black pepper and occasionally paprika, to let the produce shine. The Bulgarian version is cooked with fatty meat, while most Romanian versions are vegan.

“In Bulgaria, guvech used to be cooked in a clay pot called gyuveche,” Etti Ben Yosef, a Bulgarian Jew who lives in Israel, told me. “The stew was cooked in the oven for many hours at low temperature.” 

But these days, when Ben Yosef makes guvech for Shabbat dinner, she uses a pressure cooker to precook the beef short ribs before adding them to the vegetables. Then, she cooks the entire stew on the stove for a long time, putting it in the oven for the final hour to give it a nice crust. She feels lucky to share the recipe with her adult children. “I keep the tradition so the kids will remember,” she said.

Guvech’s origins can be traced to the Ottoman Empire that ruled the Balkan region for hundreds of years. The original Turkish dish, called güveç, is cooked in a wide, clay dish by the same name. It’s very similar to the Bulgarian guvech and includes chicken, lamb or beef. There are many other variations of the dish throughout the Balkans. Bosnian Đuveč or djuvec is the name of a clay pot as well as a veggie casserole that’s cooked with rice; Greek giouvetsi is also cooked with rice. In Romania, the eggplant-tomato version is considered summer ghiveci, while winter ghiveci is prepared with carrots, cabbage, cauliflower and mushrooms. 

Bulgarian Sephardi Jews and Romanian Ashkenazi Jews brought guvech to Israel (where it’s pronounced “ghe-vech”) and made the dish widely popular. No wonder, given that eggplant and tomatoes are so beloved in Israel and are of such high quality. Early Israeli versions can be found in Molly Bar David’s “Folkloric Cookbook” from 1964. The first version includes 14 different vegetables (including celery root and cauliflower) and meat. The second version is for Romanian ghiveci that’s baked with a whole fish on top.

The vegetarian Romanian version is probably most common in Israel nowadays. And although it is  traditionally served over rice, I like to serve it on another Romanian staple, mamaliga. It’s the definition of comfort food. 

This recipe is the Bulgarian version of guvech that includes meat. You can make the recipe vegetarian by simply omitting the meat. The rest of the ingredients and instructions stay the same.

Notes:

It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.

You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color). 

Guvech keeps in the fridge for up to four days.

[kry3talline]

🎄 ✨ Safe/Fear Foods ✨ 🎄

Happy New Year to all you beautiful people ❤️ 💕!

I was feeling a lil bored, so I decided to make a little list of my personal safe/fear foods and ratings of them. I welcome any new recommendations of safe foods,because ’m getting BORED😭.

As always, trigger warning;please stay safe 💕 ❤️

🎊🎁Safe Foods 🎊🎁

Spices (10/10)- Oregano, Chives,sage, rosemary,parsley,dill weed, paprika,pepper, chillli powder;you name it. Most spices have little to no calories, and embellish the taste of certain low calorie foods that are otherwise bland or intolerable! Additionally, certain spices act as an appetite suppressant, and that served as a helpful benefit throughout my wl.

Kimchi (9.6/10)-Fermented, so gut health benefits, anyone? Plus, it’s delicious all on its own, and adds volumes to meals, which helps me feel satiated faster. It’s 10 calories per serving, and in the jars I buy there are 16 servings, so if I were to hypothetically (GOD FORBID I GET TO THIS POINT 💀) binge and scarf down the entire jar, that would be only like 160ish calories.

Pomegranate arils (9.9/10)-Yall, these are so underrated;I feel like they should be talked about more- so many benefits, a crunchy texture, refreshing taste! Furthermore, the ones I buy come in gigantic cup containers, and IF you were to eat the entire thing, it would be 200 calories.

Pineapple-(9/10)-Satiating,refreshing, juicy, and low calorie. Plus, it gives me energy. Good on its own or as a side to other dishes (y’all, some of the combos I do with pineapple would apparently get me cancelled,according to my friend 🙄 . This was coming from a girl who eats honey with ramen and avocado with cheesecake, so she shouldn���t be talking 😒)

Berries (any kind)(9.5/10)-An amazing fiber packed sweet treat which keeps me full for hours. I recommend the Driscoll brand/ absolutely decadent! ✨

Kiwi,Tangerines,Grapes (as y’all can tell, I’m getting lazy 😅)(8.9/10)-Kiwi is good for the skin and promotes sleep;tangerine has energizing quality, whilst grapes are relatively low cal and pretty fillinggg!

Veggies (Bell peppers,cucumbers,celery,carrots,tomatoes, lettuce,cabbage,zucchini, etc.) (9/10)- Low cal, filling, and super versatile;they can be cooked almost any way!

Balsamic /Apple cider Vinegar (8/10- The only substances I’m comfortable dressing my salads with at this point. Balsamic vinegar is only 15 calories per tablespoon;I feel like it’s criminally underrated.

Ice 💀 (5/10)-Works surprisingly well to curb hunger when fasting;furthermore, I absolutely adore the crunch. However, it’s a bit, well, cold (duh 🤡) for my liking. Plus, the ice we have at my house is sticky and gross at first 😭? It goes away once you eat it, but still sus as hell. Zero calls thoughhh.

Chobani lactose free Greek yogurt (7/10)-Low-cal (ish); 60 calories per container, which is quite low for how satisfying it is. I love making little copycat desserts by adding cinnamon, honey (minimal), lychee, nuts, granola, fruit,frozen fruit, etc (careful with toppings in order not to accumulate cals). VERY filling.

Seafood (boiled,baked, or grilled;does not include fried)(6/10)- Delicious and a source of lean protein;eat in moderation/adhere to serving sizes at MOST.

Buckwheat (5.9/10)- Delicious and somewhat low cal;rather satiating. If I ever have to add carbs, this is my go to, since it’s not even a grain,but rather a seed. Honestly, hella underrated;however, sometimes it’s a binge food-

Black coffee (5/10)- Suprisingly not as revolting as most people I know make it out to be;curbs appetite really well. I don’t like drinking caffeine often though.

Herbal teas/Matcha-(10/10)-Super low cal,energizing,and filling! Wide variety of benefits too. Chamomile is a personal favorite of mine 🥰.

Lean meat (turkey breast, chicken breast, etc) (6/10)- Same as seafood.

Boiled eggs (6/10)- I prefer to eat the whites (17 cal), but when I include the yolk, it’s still somewhat low cal-seventy calories. Really delicious as an addition to most soups. Staple breakfast food.

Soups/Broths (6/10)- Satiating, filling, and light;I opt for the homemade soups in my family (it’s a staple food;it’s required at least once a day-)(my favorites are seafood soup,mushroom soup, and borscht)

I’ll post a fear foods list later because I’m lazy and this post was already rather late (I intended for it to go up Christmas Eve 🤡)

[rainbowgod666]

*s q u i n t*

hey hang on.

It's so fucked up that the girls in fortnite have to fight instead of frotting and sucking each other off.

[shoku-and-awe]

@melissaabroad, I dug up some old photos! I've seen a few in a neighborhood of Western Tokyo with a lot of agricultural fields but not really elsewhere in the city? They sell local produce and sometimes potted plants.

They're pretty low-tech "machines" and only take exact change. Sometimes the farmer will make change for you, sometimes they're far from the farm and you're on your own. Oh, also, it seems like the price is set per cubbyhole and can't be changed—if they want to sell a cabbage for ¥250, they put it in a ¥300 cubby with a ¥50 coin taped to it.

They have a calendar up listing what items they expect and when. When I've bought unusual vegetables there, they sometimes come with recipe ideas. The food prices are generally comparable to normal supermarket veggies, sometimes cheaper, but the quality is fresher or comparable to organic. The plant prices are usually cheap, and they generally do surprisingly well? At least the herbs have.

The disadvantage is that you can't really rely on them. Selection is limited and unpredictable, they tend to sell out early, and they pull down the shutters at 7pm. But idk, even when I end up missing out, their existence makes me happy! They were a good destination for my shitty pandemic walks in 2020. They will make you smile.

(Referencing this post)

[angel-dustspo]

Daily check in – Day 12

Workouts:

played basketball for 25 mins

4km night walk

Steps: 13 575

Eating:

breakfast: yogurt bowl with chia seeds, banana, cranberries, tangerine + 3 brazil nuts

snack: an apple, ½ of a sandwich

lunch: big portion of sweet mac n cheese, ½ baked pumpkin, ½ carrot and some cabbage salad

dinner: ½ vanilla protein pudding, some yogurt with pomegranates, 1 rice cake with banana and honey, whipped cream

Water intake: 2 liters

Sleep: low quality, like 5h

Studying:

Did extra work for english like 2h

2 hours of english tutoring

Sreen time: really low

Self care:

Procrastinated for a bit but did everything for the physical self care!!!

Watched my favourite recovery youtube channel while painting my nails (thing that I never made time for but I've wanted for the longest time)

Emotion of the day:

Happiness, had a really great day, looked well and laughed a lot!!

Thoughts for tomorrow:

I hope everything goes really well on my math exam🙏

I hope I look and feel my best tomorrow!!

I will probably attempt at making muffins for the first time (?)

[mr-jack-letterman]

ELEMENT OF SURPRISE- 💥

Even more au doodles because I have way too much free time.

This time around 🥁🥁🥁🥁🥁 Anti-Power Couple Au 🎉🎉🎉🎉 (by @starry-blue-echoes)

I think my Hol Horse bias is showing-

Anyway cute Holpol nonsense YIPPEEEE (click for better quality)

I simultaneously love and hate the design I made for him. Cause on one hand I think he looks cool as hell but on the other he has so many details the amount of times I forgot his ear piercing/braid/stubble/bullet necklace/strings on his hat/wedding ring/which side the wrist bands went on is low-key ridiculous and completely my own fault 💀/silly

These are the best hands I've ever drawn in my life ngl.

Fun fact: "Mon petit chou" with no context means "my little cabbage" when directly translated to English. Because you know if Polnareff is gonna call Hol a French pet name it's gonna be something simultaneously rly sweet in French but wack in English NSNDNNDD

There's more context than that behind why "my little cabbage" is considered a French term of endearment but that's an info dump for another day 😭

I don't have much to say for this one other than the doddle of one of the Sex Pistols holding Emperor is one of my favorite things and I'm using it as a reaction image now.

HOLPOL WEDDING

I wish I could have done more with their outfits but I just didn't have the time to design anything rly unique 😭.

I genuinely hope the random huge drops of fanart aren't overwhelming or anything for ya- I just get in a flow of doin em and don't realize how much I've done until I've ran out of scenarios to draw :') wish ya the best ✌️/gen

[soylent-crocodile]

Manocow (Monster)

(Art by Anonymous)

(This was mostly inspired by my love of weird medieval bestiary creatures, as well as being, yknow. A sea cow.)

CR5 CN Large Magical Beast HD6

One of the sea’s strangest creations, the manocow is a rare creature known as a temptor to some men and a savior to others, luring some men to a watery grave and letting others ride to safety on their backs. These are not disparate groups with differing philosophies; a manocow is ruled by whims as shifting as the tides, and one who seeks the sounds of sailors meeting their deaths on the rocks might feel a compulsion to help others in a fortnight. These are motivated neither by malice of compassion, but by a simple curiosity and desire for sensation. Stranded sailors are sometimes known to use manocows for companionship, although their minds are ill suited to interpersonal relationships or conversation.

Manocows are common prey to larger, more powerful aquatic monsters. They are a favored food to sea cats and sea drakes, although drakes have been known to use the hypnotic abilities of manocow to their advantage, letting them lure sailors into the water and snapping up the distracted humanoids. 

Manocows are surprisingly fast and agile swimmers. They can exist safely on land for some time, but their human hands make them poor walkers and drying out makes them at risk for infection; as such, they mostly stay to beaches and sandbars. Their inability to travel inland obviously restricts their diet, and it’s rare knowledge that a manocow has a deep hunger for cabbages, which are inland plants. A manocow will make most any deal for a fresh head of cabbage, although they aren’t good at sticking to such a deal for long. 

This creature looks like a long-horned bull with a long meaty body that ends in a finned tail, but its most unnerving quality is the human hands it bears on its forelegs. Misc- CR5 CN Large Magical Beast HD6 Init:+1 Senses: Perception:+9, Low-Light Vision Stats- Str:19(+4) Dex:13(+1) Con:20(+5) Int:5(-3) Wis:16(+3) Cha:16(+3) BAB:+6/+1 Space:10ft Reach:10ft Defense- HP:63(6d10+30) AC:16(+6 Natural, +1 Dex, -1 Size) Fort:+10 Ref:+6 Will:+7 CMD:22 Resist: Cold 10, Fire 10 Special Defenses: DR2/Slashing and Piercing  Offense- Gore +9(2d8+6) CMB:+11(+13 Bull Rush) Speed:10ft, 50ft Swim Special Attacks: Proficiency with Simple Weapons Feats- Power Attack (-2/+4), Lingering Performance, Improved Bull Rush Skills- Bluff +4, Perception +9, Survival +4, Swim +13 Special Qualities- Bardic Performance (17/day, DC16, Fascination, Inspire Courage +2, Inspire Competence +2), Tempting Song Ecology- Environment- Beach, Oceans (Cold, Temperate) Languages- Common, Aquan Organization- Solitary Treasure- None Special Abilities- Bardic Performance- A manocow is a skilled performer, particularly talented in the vocal arts. They gain Bardic Performance as a bard with level equal to their racial hit die, except they only gain access to Fascination, Inspire Courage, and Inspire Competence. Proficiency with Simple Weapons- A manocow is proficient with all simple weapons. Tempting Song- As an immediate action, a manocow can convince a person who has been Fascinated by its bardic abilities to leap into the water. That person must make a will save with DC equal to the manocow’s Fascinate ability or leap into the water and attempt to swim to the manocow.

[petermorwood]

An old article, but amusing regardless.

First it was James Lileks and the Gallery of Regrettable Food. What were the photo editors on these cookbooks thinking?

I'm well aware the colour quality of old pictures degrades and yellows, to their detriment, but IMO the images on that website can't have looked very appetising even when new.

There are ways to assemble variegated foodstuffs on a plate that looks attractive, and then there are these.

Dimly-lit meals for one and Sad desk lunches are yet more shuddersome antidotes to lovingly-photographed food porn erotica (porn would be messy close-ups of eating it).

However, despite what the article suggests, food photography doesn't need "the highest-spec kit while dangling from light-fittings for just the right angle" to look good.

*****

Using a phonecam while out with your friends in a crowded pizzeria isn't going to give the best results, but then neither is a joyless packed lunch on a rainy Monday in February, even if shot with a $33,000 camera like this Hasselblad, and full studio lighting.

@dduane's hobby site European Cuisines (down for maintenance) did just fine for years with a Sony W17, a compact digicam with a superb Zeiss lens.

Here are Sony shots of an apple upside-down cake made with Beauty of Bath apples from our own tree (they really are pink all the way through) and a quiche Lorraine just out of the oven.

After a while I got a second-hand Nikon D40 DSLR; the money saved on second-hand let me afford an excellent lens, a top-of-the-line flashgun and that neat little flash which is so much better than the camera's built-in one.

Here's the Nikon's take on last year's roast-goose-and-all-the-trimmings Christmas Dinner, as well as bacon (corned beef is the Americanised version) and cabbage for St Patrick's Day.

Now we're mostly using HTC U11+ smartphones whose cameras are not only top-notch but have excellent low-light capability.

This is good, because our lighting has always been mostly natural daylight with occasional flash and reflector-screen assistance.

Here are U11+ images of soda bread done in a cast-iron casserole or Dutch oven, and Geflügelragout (a stew of roast chicken with red wine and lemon) with saffron-pumpkin noodles.

This has become Brightwood Vintner's Chicken in the Food and Cooking of the Middle Kingdoms project, and why not? It's delicious! Here's DD and U11+ in action, and the noodle close-up she was shooting in that pic.

None of the food we shoot is "styled" for photography with varnish for glossiness, paint for cream, machine oil for honey, microwaved cotton-wool for steam and lots of other cunning but inedible trickery.

Our stuff is all for eating - so much so that getting "photograph the food" and "eat the food" in the proper order can sometimes be a struggle.

Like these crumpets, for instance.

You would, wouldn't you?

I nearly did, giving DD conniptions because she hadn't photographed them yet, and the Kerrygold butter was melting Just Right...

In a choice between shooting Have To Eat images and Want To Eat ones, we'll stay on the Want To side of the fence, and if people looking at those pix also Want To take a bite out of their screens, we're getting the job done.

And we're not hanging from the light-fittings to do it... :->

[tired1mmortal]

Out of all the motifs @jelloapocalypse could have given people, I did not expect FOOD to be important symbolism in Prison of Plastic.

The candy, cake, and such that Lorelei makes takes no effort at all to make. She just waves her hand and boom instant dessert platter. This is also usually the only kind of food she makes with her epithet. What strikes me is how this is easily comparable to how Lorelei tries to connect with Molly. She makes cool worlds for fun playtime that would make any kid green with envy, but it’s little more than a low effort bribe to win over a child, like a divorced parent spoiling their kid to win custody despite being incredibly unfit to raise a child.

Then there’s the fact that it never lasts, because she never concentrates on it long enough for a person to digest it. This was mentioned a few times and after Giovanni’s conversation with Martin it’s clear why. She never develops her ideas. She never puts in the effort to reuse them. She never works hard towards anything. She just expects to be able to augment her way out of anything. And that’s exactly why she’s no good for Molly.

Because Lorelei always has to have her way, and always takes the easy way out at the slightest inconvenience, she could never be the dependable parental figure Molly needs.

Enter Soup Best Boy

Unlike the candy which is just empty calories soup is a meal. Even if it may not be a person’s first choice for a meal, soup is healthy. Soup is warm, comforting, nurturing, and even Charlie’s entire family got by with cabbage soup before he got the Golden Ticket. We see a lot of these soup like qualities in the book, and even back in season one.

Gio loves his boys. He gets defensive when people belittle them like when Mera belittles them after easily taking Gio and his boys down. Or when Molly implies that his minions are kinda weak. He is always very swift to defend his minions even when he was about to get beat up back in redwood run. Like any good cook he take pride in those who assist him and knows they all have their strengths.

Another major thing about Giovanni is that he’s always encouraging to his minions, especially those who need him in the moment. Admittedly Soup can burn but it’s good for people in the long run. Giovanni berates Car Crash for living up to his name but in the same sentence expresses concern that he may have astigmatism (which believe me is annoying). He was a little bit tough on Molly but that’s just to nudge her to be a little bit more assertive, and all of her friends notice the positive effect it’s had on her.

Giovanni spends almost all of the museum arc talking with or protecting Molly. After tricking indus into freeing them, Gio immediately shifts into fun older cousin mode. They make a fort, she talks to him about her problems and he listens. Unlike Mollys family he listens and he even give her advice and encouragement. Then when Sylvie come in Giovanni is quick to jump to Mollys defense and to get her out of the fire. He is very willing to put in the effort and risk himself for Molly even though they just met.

This is made even more apparent with how he is with Lorelei. He respects Molly’s input and doesn’t give Lorelei an easy in with his group, and yet, he still gives her a fair shot to join. He sets up a challenge that is designed to be impossible, not to test he capability at the task, but to test her character. He bans the use of magic because her abilities aren’t what he wants to know about. When Lorelei messes up the first batch, the first thing he does is tell her that she failed, but that it’s ok. That he doesn’t think less of her for failing. He encourages her to be better.

The second time, that’s when Lorelei gets a little burned. Giovanni tries to soften the blow but it doesn’t change the fact that Lorelei couldn’t cope with not succeeding and cuts several corners using a lot of magic to seem like she did better. She didn’t care who she had to step on for Giovanni’s approval. And that was the problem.

Lorelei tried to cover her every mistake with a layer of frosting in more ways than one. But Giovanni doesn’t see value in someone willing to step on others. That’s why he left the Bonzai blasters in the first place. He wants someone willing to put in the hard work, willing to accept defeat, willing to take the bumpy road despite the difficulties as long as they come out better for their failures. Just because you mess up the broth a little bit doesn’t mean it’s gone to waste, but Giovanni recognizes that Lorelei needs to cool of before giving her another try.

Giovanni himself let his taste suffer to improve his Epithet, and he doesn’t regret it at all. He would do it all again because all the improvement he’s made was built on his trial and error, valuable experience, and determination to make himself a great villain with the card he was dealt. While Lorelei may be able to make wonders rivaling Willy wonka like nothing, Giovanni has made a great soup from a stone.

Lorelei has the power to maybe not fix everything but at least make things better for her family, but she won’t even bother to try.

Giovanni isn’t some big shot rich guy, and he doesn’t even have a job, but he always wants what’s best for his minions and is willing to fight for them. Honestly that’s what matters. Giovanni isn’t the sweet candy most kids would want, but he’s the good soup that Molly needs.

Lorelei makes things with a wave of her hand, Giovanni puts all his heart and soul into it.

is just something I’ve been thinking of for a while.

Let me know if any of you have your own interpretations of this. Or at least better words for it.

[lastoneout]

Trick or treat!

You get!

LOW QUALITY CABBAGE!!

[good-realtor-bad-realtor-dynamic]

Sunny podcast is back after hiatus!

So many things were teased in this episode and we heard about some scenes that were never aired or featured on the DVDs!

Featuring...

Charlie on piano

Sun-damaged Glenn back from Hawaii

Complaining about 80s comedies, Three Amigos and Paramount+

Discussions about what works in film comedies from the '70s to early '00s and how sketches function differently

Brief talk of Mac's mommy issues

Episode chat

Premise of the episode came from Glenn watching "Intervention", a popular reality tv show at the time and discussing it in the writers' room, leading to Rob Rosell wondering what the difference between an intervention and a roast was

Gail the Snail was created as a pair with a brother Not Quite Right Robin, who was never introduced, as the Garbage Pail cousins in contrast to Dennis and Dee, the Cabbage Patch kids

Mary Lynn R was cast without an audition because she was a friend and she developed the character of Gail with rcg's notes in an unaired deleted scene shot opposite Frank at Guigino's before the funeral of Uncle Max

Nora Dunn who played Aunt Donna might have been unhappy when she came on set and realized how cheap and low-quality the show was

Marder and Rosell came up with all the insane quotes and concepts like nightcrawlers while writing this episode

Glenn and Charlie couldn't keep it together while filming the scene where Dennis writes Charlie's intervention letter to Frank but these outtakes didn't make it into the bloopers so we don't get to see

RCG were probably responsible for the idea that Dennis and Dee blame Gail the Snail "for making them salt her" (which is not a good feeling she's making them have)

They've previously mentioned the story of the reporter on location in Philly when Frank is doing his beer volcano bit, but in this ep they added that Danny got into an argument with her on live tv

Frank's volcano eruption was a nightmare for wardrobe and continuity because his beer gurgling was unscripted

[Talking about their shitty cameras] "We've destroyed our careers by presenting ourselves as clowns on videotape."

Season 16 teases

Confirmed that The Gang Goes Bowling was directed by Meg and shot in three days + one scene

It was a difficult shoot because of the number of side characters and continuity troubles during bowling, especially block shooting

There's a slow motion sequence in the episode which might have to be degraded to fit in with the rest of the show

Some colour grading/correction will have to be done on the s16 footage, which they usually never do, because they look red

Glenn was away for the first week of editing since he was at SXSW, sick and then on break in Hawaii, but he's back in now with his fresh pair of eyes

Charlie wants to add grain to the picture to dirty it up for the modern tvs and automotion plus

Return of a character from season 1 who fans have been asking about. Implied that the character was potentially dropped and hasn't appeared since season 1. Charlie's sister is the most obvious choice.

Other options include Mac's other gay cousin, any of the kids and teenagers from Abortion or Underage Drinking and Nikki Potnick, though she was mentioned again in season 7

Upcoming projects

Scott Marder and Rob Rosell are coming on for the S5E10 pod!

Glenn Howerton double feature on May 12 with Blackberry and Charlie's film Fool's Paradise.

Charlie only had Glenn in the movie until he did reshoots when he added a lot of Sunny cast. He offered Rob a role but he was busy. David Hornsby is also in it (not seen in the trailer).

IASIP season 16 is coming out in June.

In the meantime, RCG say to watch Succession and Tommy Boy.

[ourrecipebook]

Minestrone Soup

Serving: 4-6

Ingredients

2 tbsp / 30 ml extra virgin olive oil, plus more to drizzle

1 medium onion, finely diced

3 celery stalks, roughly diced

2 carrots, roughly diced

1 medium zucchini, roughly diced

3 large garlic cloves, finely diced

2 bay leaves (fresh if you have one growing in your garden)

2 fresh rosemary twigs, leaves chopped finely or ½ tsp dried

2 fresh thyme stalks, leaves picked or ½ tsp dried

1 tsp sweet smoked paprika

¼ tsp chilli flakes (optional), adjust to taste

1¼ tsp salt, adjust to taste

2 x 400 g / 14 oz tins quality peeled plum tomatoes

1 large sweet (or regular) potato, cubed into 1.25 cm / 0.5″ dice

150 g / 5.25 oz conchigliette (or other small pasta of choice) or rice (for GF version)

150 g / 5.25 oz savoy cabbage, shredded finely

100 g / 3.5 oz lacinato kale, de-stemmed and shredded finely

1 x 400 g / 14 oz can cannellini beans

black pepper, to taste

Directions

Heat the oil in a large, heavy bottomed pot.

Once the oil gets hot, throw in diced onion, celery, carrot and zucchini (if using). Sauté on a very low heat until soft (15 minutes).

Next, throw in garlic, bay leaves and herbs. Sauté for another 5 minutes, stirring from time to time.

Mix in smoked paprika, chili (if using) and salt. Adjust the amount of chili to taste.

Add canned tomatoes to the pot, squashing them with a wooden spoon once they are in the pot. Add 0.5 liter / 2 cups of water. Cover and simmer for about 30-45 minutes, until the tomatoes are falling apart. Top up with more water if the pot is looking dry.

Add in about 0.75 liter / 3 more cups of water and cubed potatoes. Once the soup comes to a simmer, count down 5 minutes.

Next add in pasta of choice (use rice for GF version but add it with potatoes as it takes longer to cook). Cover the pot with a lid and simmer for about 6 minutes before adding shredded cabbage and kale.

Finally add in shredded cabbage, kale and drained beans. Simmer for further 5 minutes – until all the ingredients are fully cooked.

Taste, adjust the seasoning.

Divide between bowls, drizzle each portion with a teaspoon of extra virgin olive oil and sprinkle with freshly ground pepper.

Notes

This soup gets elevated to the next level by a dollop of basil.

(Source)

[rabbitcruiser]

Sausage and Kraut Day

Since November 3 is Sausage and Kraut Day, it’s time to load up on the facts about sauerkraut!

• The word “sauerkraut” has its origins in the German language, translating “sour cabbage.” However, the food itself traces its roots to China, where cooks were pickling cabbage in rice wine as early as 200 B.C. It’s believed that Mongolian ruler Genghis Khan brought sauerkraut west during his invasions that conquered most of Eurasia around the year 1237. Fermented sauerkraut stayed fresh during long journeys.

• Sauerkraut was brought to North America by German immigrants, and became a Pennsylvania Dutch specialty. Because the Pennsylvania Dutch believed the food brought good luck, a tradition was started there, eating sauerkraut on New Year’s Day to bring luck for the upcoming year. It’s first mentioned in American writings in 1776.

• To make sauerkraut, cabbage is finely shredded and layered into stone jars, with salt placed between each layer. The amount of salt is equal to 2% of the cabbage’s weight. It is then tamped down with a wooden masher until the juice rises above the cabbage. If the cabbage is low in juice, water is added to the jar until it reaches the desired depth, with the cabbage fully covered.

• The cabbage is then left to ferment at 60 degrees F for several weeks. The proper temperature is vital for the best quality product and to prevent mold and yeast from growing. As it ferments, acid-forming bacteria flourish and convert the cabbage’s sugars into acetic and lactic acids, which will act as preservatives. Refrigeration isn’t required during fermentation, although sometimes the stone jars must be immersed in a tub of cold water to maintain the temperature. Exposure to heat during the process will kill the bacteria that produce the fermentation.

• In many countries, sauerkraut is more than just cabbage. Poland, Russia, and Ukraine add shredded carrots to the brine, and might also include quartered apples or cranberries. Bell pepper and beets are also added ingredients. German cooks might flavor their sauerkraut with juniper berries or caraway seeds, adding white wine to the mix. In the Netherlands, sauerkraut is known as “zuurkool,” while the French call in “choucroute.”

• Commercial manufacturers can or jar sauerkraut by using heat, and some use vinegar in the fermentation process. Unfortunately, much of the nutritional value is lost once the cabbage is cooked, and raw sauerkraut is a much more nutritious product.

• Sauerkraut is filled with health benefits, including its ability to aid in digestion and increase blood circulation. During fermentation, beneficial probiotics that promote gastrointestinal health are produced. It’s also rich in Vitamins A, C, K, and B complex, along with minerals like iron, manganese, copper, potassium, magnesium, and calcium, as well as being a good source of fiber. It provides an increase in energy and metabolism levels and boosts the immune system.

• However, even with all the healthy benefits, sauerkraut isn’t for everyone. Due to the salty brine, it’s very high in sodium, which can be a dangerous thing for those suffering from cardiovascular and renal diseases.

Source