#macaroni bone meal

[vinesaucejoelfacts]

VargskelethorImagines Instagram you will not regret it

aight i don't use picture facebook but let's see

fuck i love it

[egberts]

well since I'm thinking about it, the reason girl dinner really rubs me the wrong way is because my first exposure to it was a child demanding macaroni instead of the food her parents had already cooked. she demanded "girl dinner" and at first i was confused, genuinely thought that was a fun silly thing the kid made up... and then I learned it was a tiktok trend. a trend endorsing unhealthy eating habits and perpetuating the idea that women only eat small amounts of food. in reality i see people eating a box of macaroni and some candy for dinner and I'm thinking "damn they're going through it" but now it's fun and trendy to make small, nutritionally mediocre meals and embrace it as a lifestyle. and that's what that little girl i learning to be acceptable, the future ramifications of girl dinner and how it affects children is what makes me uncomfortable with it. the way it's normalizing not having enough food and putting off taking proper care of your literal most basic need. not to mention, how convenient that the trend of meager options and fast snackfood based meals has come about in a time when grocery prices are at an all time high and people are being worked to the bone just to be able to afford those groceries. no time to eat food, no money to afford food: girl dinner. it's not trendy.

[holocene-sims]

next // previous

august 26, 2021 12:50 a.m. square-k convenience store

[yunha] first of all, i would want dr. pepper.

[yunha] i don’t like sodas that much, but i love dr. pepper. it’s the kfc of sodas.

[grant] 11 secret herbs and spices? but liquid?

[yunha] exactly! it’s like cola and not cola, root beer and not root beer, spicy and not spicy.

[yunha] maybe it sounds dumb, but...

[grant] no, no, not at all! honestly, you're doing big-brain science over there, decoding all the flavors.

[grant] have you heard of hot dr. pepper?

[yunha] what?

[grant] hot dr. pepper. it’s a thing, i swear! like a sixties thing but some people are still into it. i'm not making it up.

[grant] and speaking of coffee and hot dr. pepper, one of my aunts drinks it in the morning instead of coffee.

[yunha] that’s so strange. why hot?

[yunha] won't it just lose the carbonation?

[grant] i don't know, i don't really want to partake in drinking it, but if i were a betting man, i would say yeah, that's probably the outcome.

[grant] anyway, continue! dr. pepper. i respect that. great choice. i'm loyal to faygo but i do fuck with dr. pepper.

[yunha] how can i continue after that sudden trauma?

[grant] would you like me to procure you a cold dr. pepper to rinse out the agony?

[yunha] no, it's okay!

[grant] well, the offer is still on the table! i'm not evil.

[yunha] anyway, the last part of my meal would be seolleongtang.

[grant] oh, that's ox bone stew, isn't it?

[yunha] yes! it's not even my favorite food, but if i knew my expiration date, i'd want to prepare it and eat it one more time.

[grant] why choose that then?

[yunha] it reminds me of my family. we had some, hm, difficult times, and i remember my dad making this for us, especially for my mom to improve her mood. it's actually her favorite food.

[grant] that's very sweet. like beyond sweet. it's more about invoking that feeling of love again than the literal food, yeah?

[yunha] of course. i would like to feel that love again and also share it, and thank my parents for everything.

[yunha] i wouldn't need anything else.

[grant] you really love your family.

[yunha] more than anything.

[yunha] okay, now tell me your final meal!

[grant] i can tell you the ideal one would not be as humble as yours.

[grant] i mean, my logic for myself is, like, alright, i'm about to slowly turn back into cosmic dust, with or without a consciousness somehow floating around the universe, so screw it, do whatever.

[grant] i'm already going "home," so why not go big?

[grant] so, it’s my last day on earth. i'm at my place chilling with my cat.

[yunha] you have a cat?

[grant] his name is turtle. he’s very cute. he wears sweaters. he was a stray. i picked him up years ago from underneath a dumpster at IHOP at two in the morning, and i nursed him back to health.

[yunha] aww, i always wanted a cat. like some cuddly, fat, fluffy cat.

[grant] you should get one! i highly recommend it.

[yunha] i can’t! not yet.

[grant] do you want to see a picture of turtle before i imagine my untimely death? funny, i was just saying to someone else earlier that i want a timely one.

[grant] there he is, right on my home screen.

[yunha] oh my goshhhhh, i love him.

[grant] he's the best. no joke. but again, last meal. turtle and i are chilling, and yeah.

[grant] i absolutely have to have my grandma’s macaroni and cheese. it’s perfection and also my favorite food of all time. uhh, let’s see, i think you almost always need potatoes with a meal. i'd be happy with my grandma’s colcannon, like mashed potatoes and cabbage. what else? i mean, not to talk about coffee again, but i do love it, so maybe a vanilla latte for liquid consumption. oh, and fuck, coconut cake is a must. that’s my grandma’s recipe, too

[grant] i'd also have pizza for sure. pineapple is nonnegotiable, it's going on there. pineapple, pepperoni, the whole works.

[yunha] so, you’re a big fan of dairy products and your grandma?

[grant] that about sums it up!

[yunha] did you, like, grow up on a dairy farm?

[grant] no, but my grandma did!

[yunha] ah, i see. it's all connected.

[yunha] so, you like talking about death?

[grant] i don't. it just seems to come up a lot accidentally.

[grant] but really, i asked you this question because it's just, i don't know, an interesting way to get at people's values in life?

[grant] and it was just what came out of my mouth first.

[yunha] we answered kind of similarly. what did you learn about me?

[grant] same values, different approaches, i'd say.

[yunha] by the way, my other value is pineapple belongs on pizza.

[grant] oh, thank god! finally, someone else agrees!

[yunha] corn is also really good as a topping.

[grant] man, i feel deprived now. where have you been the last thirty years? you could have told me such a feat of engineering exists!

[wickedsrest-rp]

Name: Thea Liang Species: Werewolf Occupation: Janitor at the Grit Pit Age: 22 Years Old Played By: Ria Face Claim: Chase Sui Wonders

"If you or anyone you know has been eaten by me, you may be entitled to damages."

TW: Parental death, memory loss (due to shifting)

Her father called it ‘moonwalking’, most medical professionals called it stress-induced sleepwalking. Her mother didn’t think it was so cute when Thea sleepwalked right into her packing her bags. Her father didn’t know what made his daughter worried enough to take off in her sleep but Thea, only eight, had a pretty good idea why. Most divorces ended with drawn out custody battles but for Thea’s parents it was simple: her mother didn’t want her.

As it turned out, the secret to making a hassle-free child was simple: a dash of abandonment, an anxious disposition and a strict father that was often too tired to take care of his daughter. Thea learned to be good, taking action to minimize the burden of her existence. She cooked her own dinners of boxed macaroni and cheese, forged her father’s signature on school trip forms and never asked for anything unless she had a PowerPoint presentation on why she needed it. She was neat. She was polite. She was as normal as girls like her came and she always made the right choices.

Thea studied hard, avoided parties, worked minimum wage at Tim Horton’s with a smile despite the bagels flung at her. She graduated as the valedictorian of her high school with a scholarship to The University of Toronto. Most people called her boring but her life went unchallengingly; all according to Thea’s safe plans. Her best friends agreed to split the rent on a shitty house with her, her father was proud, her mother and her new family threw Thea a party.

Cutting across Queen’s Park during a full moon shouldn’t have been any different than every other time she did it but her condolences didn’t reach the security guard that responded to her screams. The creature that bit her leg made a full meal out of his body and Thea used the distraction to run away. When she woke up in the hospital, feverish and missing a chunk of her calf, she could only wonder at what choice she’d made that meant she deserved this.

In a little less than a month, she was able to be released and her father took her in. Unbeknownst to him, her friends had hatched a plan to kidnap her for a girls’ night. Unbeknownst to them, Thea was hungry. She woke up with flesh between her teeth, an aching across her bones and a fullness in her stomach. She convinced herself that she’d started sleepwalking again and was taken back home. The next night, it was her father she turned into a stain. This time, her transformation was caught on the old sleepwalking camera she set up in her childhood bedroom. On the third night, she wasn’t even sure who she ate but the next morning's replete stomach told her enough. Thea left without goodbyes.

She tried to make good choices. She locked herself up, tied herself to trees, camped in forests and pursued dead ends for a cure. Every full moon bore the same story: naked, flesh in her teeth, blood under nails and the distinct feeling of a stomach after a feast. The constant undoing was tiring. Thea could try all she wanted to piece a life together, and she did try, only for it to unravel. Yet, there was nothing else to do but try. More full moons went by. She found herself across the border. She tried again. More full moons and full stomachs. She tried and tried and tried her way into Wicked’s Rest, Maine.

The town was achingly mundane; a real Murder, She Wrote sans the murder. Her occupation desperation got her an offer at a place she knew to be less than legal and yet, for the first time, she would have a job that provided a measure of stability. She took it eagerly. Thea never asked for much but this town and its promised normalcy was something she wanted. For once, she dared to be selfish.

Character Facts:

Personality: Optimistic, anxious, friendly, compassionate, good-humored, flighty, distant, independent, prone to tunnel-vision

Thea goes across the border every month to fulfill her prescriptions. As she doesn’t have a car, she carpools with a woman named Pollenina who plays nothing but plant erotica audiobooks during their drive.

Anytime she hears about a death or a disappearance, she assumes she ate them.

She used to go by Cynthia but is trying to distance herself from her past and now exclusively goes by “Thea”.

While thankful for her job at The Grit Pit, Thea is actively looking for other revenue streams. Saving up cash has been the most successful survival technique from her months of city hopping.

Thea still sleepwalks on occasion but it’s really nothing compared to transforming into a wolf and eating people.

Thea has entirely all the wrong ideas about Wicked’s Rest but once she sets her mind to thinking in a particular way, it’s hard to get her to see reason. Even if she did want to leave, her job is a lot more permanent than she realizes.

Thea is lactose intolerant.

[lemonsnouturnabout]

homestuck trolls ranked from least to most malnourished

feferi: shes eating like instagram juices and fancy salads and just slurping krill out of the sea chomping directly down on some fish ripping and tearing shes got all her nutrients

nepeta: yes shes just eating grass and raw meat but like thats all she needs shes thriving #zerocarb shes got a cats digestive system so she would puke if she ate troll broccoli

terezi: eating mushrooms and bugs off the forest floor dragon mom voice order the centipede fries you will need the energy in the coming days again a weird diet but shes got her nutrients! would be easily tricked into consuming broccoli because it looks like little trees the chalk is there to absorb the poisons from the bugs and mushrooms

kanaya: she probably has a garden and eats fairly well but shes iron deficient and not getting enough blood in her diet the struggles of not realizing you are a vampire...

equius: only drinks milk but is not getting enough troll apples or troll oats for a proper horse diet veterinarians would be appalled

karkat: crabdad provides all the microwaved meals a child could need and pretends hes above disgusting gamer fuel but enjoys the odd troll dorito troll mountain dew combination

aradia: sometimes she eats roots and berries on her little roleplay adventures sometimes she eats gamer meal packs so points for roots and berries this is kind of a race to the bottom planet of people who eat poorly

eridan: pretends he likes fancy food like caviar or whatever but actually only wants to eat sea creature shaped chicken nuggets might eat a salad once in a while to impress feferi but cries about it later

tavros: one cannot live on fiduspawn shaped macaroni and cheese and tinkerbull fruit snacks forever but he will try

sollux: lives entirely off brightly colored energy drinks nutritional packets and doritos a true gamer

vriska: has invented the “vriska special” instant ramen and blue monster served in a magic 8 ball do not try this at home she has holes in her bones

gamzee: goop and soda do not make a balanced diet :(

[orphancookie69]

8/2024: Lake Havasu City, AZ

Labor day weekend has come and gone, and I finally got my over working butt finally got out of town! It was one of the quieter weekends I have had out there. No complaints here though!

Thursday:

We left cali in the early hours, just before sun rise. Minimal traffic and cops? We made great timing getting out there. We have a cousin in town so we connected with them and made plans for a late lunch at College Street. Good beer and good macaroni and cheese. The first day in is a lot of cleaning and settling in, we watched "The Man From Uncle" and "The Lottery". A remake of a 60's show and a modern "future" movie. Very different feels as movies.

Friday:

I did some work in the morning, these days I take some healthy meals up even though there is a great diner nearby. I had an afternoon appointment with my hair dresser, Secrets of Beauty, and I look amazing! I maintain my cut locally in orange county but I won't let anyone local in OC color my hair. After we had dinner plans with some family friends at Cha Bones. I have been told about this place, it seemed ok? I don't know if I would go back. Back at the condo, we changed things up and played Yahtzee for money-and I almost won. Someone pulled out two yahtzee's. We almost forgot how to play farkle after! We wound down with "Logan Lucky" on Netflix.

Saturday:

After clearing emails, before it got to be too hot, we walked and did some local shopping. The harley davidson store is amazing, I love their shirts. The shop nearby is owned by the sweetest old lady and has amazing stuff handmade all over the world. We tried for the first time to get amazon packages at the mailbox. We watched "The Illusionist" on Amazon Prime. Sound was a little bit off, and she had a sound system from like 10 years ago so we decided to try it. We needed some supplies and got Dutch Bros while out. I am glad we tried it, some modern things are made better. We had dinner at Angelinas with family friends. We did more Farkle, no I did not make any gambling money this time. We finished the night with "Dirty Rotten Scoundrels".

Sunday:

The day before leaving I tend to get into prepacking mode. Our family friends had been building a home for about a year, and it was finally finished! So we went to see it. Funny thing how track homes everywhere look different. We tried Blondzee's on the way back, it was a nice litter diner. We spent some time napping and a couple of hours in the channel. The vibe is as intense as the boat fumes but it was a way to stay cool. We had dinner plans with the cousins and they too recently bought their house there. Lovely homes all around. They made a wonderful dinner. Good food and good company.

Monday:

Labor Day. We headed back around sunrise and made great timing again. Not a whole lot of cops or trucks.

I am happy I got out of town a bit. We have plans to go back in the latter half of September. I am hoping its a little cooler next time we get there. Holiday season is around the corner y'all!

[tealfruit]

request for audhd cooking tips post?

aight let's get into it

general cooking tips:

watch a lot of cooking videos. just like, in your spare time or whatever. I used to watch a lot of Tasty vids on Facebook back when that was the big thing, im sure there's still stuff out there like that. absorb the knowledge, bc everyone does need to know How to cook generally, no matter what your deal is. ymmv depending on what you watch and how your brain works, but at the very least you will get ideas and a general sense of several cooking techniques. this is important because:

cooking by measuring and weighing and planning can be really difficult! it is way easier (for me at least) to kinda just, throw things together than to go hunting down all the ingredients and measuring them out. this obviously requires some prior learning and plenty of experimentation, but that's ok, there are a few general things you can try to cook that are harder to fuck up. more on that later. DISCLAIMER: if you are making baked goods DO NOT wing it!!! cooking can be an art but baking is a SCIENCE and you don't fuck with science!!!!

get frozen veggies. get canned veggies. any time you get meat, put it in the freezer immediately unless you're going to cook it that night. with auDHD, perishables are a liability. if it's possible for you, don't get fresh fruits/veggies until you have already planned exactly how to use them in the next 2 or 3 days. "oh I'll stock up on fresh produce in advance so I don't have to go to the store later—" stop. that's the devil talking. your greens will be brown before you get to them. get frozens.

when possible, batch-prepare. full disclaimer I don't do much cooking at home simply bc I work in a school kitchen 5 days a week and get free meals there, but sometimes school is on break. I like to make a big bowl of something like crab salad or chicken salad or egg salad or whatever when I know I'm going to be home a lot so that even if I don't feel like making food, I have something yummy already made.

try to eat a variety of foods. this is advice for anyone but ik auDHD stuff has its own challenges with it. ik safe foods are important, but if you never eat a plant you will feel like shit. you may need to do some exploring to find stuff that you can handle and ways to prepare it that you like but I promise it's worth it.

get a cheap rice cooker. they're like $20 and will change your life. also, if you can afford it, an electric kettle, bc boiling water is way faster in those.

with all these tips in mind, here's 5½ easy recipes I like to make when I'm just not feeling like it. they're highly modifiable and pretty easy to throw together. unfortunately I cannot solve the issue of having to wash dishes afterwards.

Easy Baked Pasta

ingredients:

pasta of your choice (penne, rotini and cavatappi are good for this). preferably enough to fill whatever oven-safe pan you have

jarred pasta sauce of your choice

shredded mozzarella

preheat oven to 350°F

boil your pasta. then drain it.

get a casserole dish, or something that can go in the oven. throw the pasta in there with enough sauce to coat it and stir it around. top with shredded mozz and throw it in the oven.

take out once the cheese is melted and beginning to brown. save leftovers in the same dish if you want, just put a lid or some aluminum foil on it.

you can do so much else with this recipe if you feel like it. saute some veggies and add them in, add meat, buy the Fancy jarred sauce, hell make your own sauce if you want. but if you just fucking CANT EVEN today, thisll do in a pinch. (I actually am making this for dinner tonight, using some sauce I made for meatball subs yesterday)

you could even do this with a boxed macaroni if you wanted to make it super fancy!

Baked Chicken

ingredients:

raw chicken, any cut, bone-in or boneless, whatever

oil

sauce or seasonings of your choice (BBQ, teriyaki, sweet chili, etc), maybe minced garlic or parmesan

preheat oven to 350°F

get your chicken. pat it down with a paper towel if it's real wet, you want it kinda dry. put it in a mixing bowl

if you are using a sauce, dump it in the bowl and move the chicken around so it's covered in it. if you're using just seasonings, dump oil in there first and oil the chicken nice and thorough and then the seasonings.

get a baking sheet and grease it down well with cooking spray or oil. lay the chicken on the sheet and put it in the oven. once it reaches an internal temp of 180°F for bone-in or 165°F for boneless, it's ready to eat. (if you don't have a thermometer, just stab it with a fork and see if the insides look pink. if not, it's probably done, but err on the side of overcooking—salmonella is no joke!). serve with rice or pastaroni or whatever.

there's a version of this I do with potatoes and onions as well, but it takes a few extra steps. you gotta cut up and boil the potatoes and cut the onions, cover them in oil and herbs and seasonings, layer them in a casserole dish and put the chicken on top also covered in oil and herbs and seasonings. and then bake it. but thats an entire meal and you'll probably have some potatoes leftover for breakfast in the morning too!

also, we literally do this recipe at my job, because it's delicious and easy to make a lot quickly. literally just chicken drumsticks, covered in sauce and baked.

ALSO, you could do this with salmon as well. it's very good with olive oil, lemon juice, dill and parsley. OR just sweet chili sauce.

Easy Fried Rice

ingredients:

rice, preferably leftover but fresh is fine

chopped vegetables you like (I suggest bell peppers, onions, mushrooms, peas, corn and/or carrots)

prepared chicken (optional)

egg

soy sauce

oil

heat some oil in a pan or wok on medium heat

add in vegetables and sautee them for a bit

add in rice and soy sauce, mix well. keep everything moving

scooch everything to the side away from the heat. crack the egg in there and scramble it around. once it's mostly set stir the rest of it all together and it's basically done

easy to batch-cook for leftovers later. I like to use onions, mushrooms, bacon and egg for "breakfast fried rice". you can add in other sauces you like as well. and of course I'd be remiss if I didn't add: you should put MSG in there if you have it. it'll elevate it so much.

Roasted Vegetable

ingredients:

vegetable(s) you like, cut into pieces around 1". cauliflower, corn, zucchini and yellow squash are all really good for this. potatoes, broccoli, sugar snap peas and carrots are also really good, but if you're using them fresh id suggest blanching them first if you can. it's fine if you can't, they'll just take longer to cook

oil

herbs and seasonings of your choice, salt and pepper

preheat oven to 350-375°F, depending on vegetable. look up "roasted (vegetable) recipe" if you're really super not sure, get the cook time here too.

combine all ingredients in a mixing bowl, toss to coat. layer them on an oiled baking sheet and put em in the oven.

cook for, probably about 20-30 minutes, flip halfway through.

another recipe from work. a great side dish.

Beans and Corn Mix

ingredients:

can of black beans, drained

can of corn, drained

can of diced tomatoes, drained

frozen bell pepper and onion mix

minced garlic

taco seasoning

oil

heat oil in a big ass pan on medium heat

put the frozen onion and pepper in there, CAREFULLY. saute till thawed

add in the rest of the ingredients. there will be some juice in the bottom, so saute till things are kinda dry looking.

serve on tortillas with shredded cheese, or in scrambled eggs, or just eat it whatever it's good

I like making this when we do nachos but I always make a ton of it and then spend the week eating it in my breakfast with scrambled eggs.

last but not least, Fancy Sandwich

I'm not making a whole recipe for this. next time you go to make a sandwich, take the meat and cheese on one bread (cheese on top) and any veggies/dressings (not lettuce) on the other, and put them on a baking sheet and throw it in the oven for like, idk 5-10 minutes. til the cheese melts. throw the two halves together and cut it diagonally. bam, Fancy Sandwich.

hopefully you find this all helpful! it's tough out there but things are easier with a full and nourished belly. just like senshi says

[pm-group-limited]

Emeril Everyday 8 QT with Accessories Pressure Air Fryer, 5 Pc Pack, Silver

Pressure Cook Tender – Air Fry Crisp! The Pressure Air Fryer 8 Quart Family Size by Emeril Lagasse is a pressure cooker and crisping air fryer – all-in-one stainless steel 8 qt pot. Enjoy a larger than ever cooking capacity that’s perfect for family meals, meal prep, cooking in batches, and gatherings. Crisp almost any meal with the perfect caramelized, golden brown finish. First, pressure cook to tenderize, lock in juices, and infuse flavor – up to 70% faster vs. traditional ovens. Roast chickens are falling-off-the-bone juicy with the perfect crispy skin, macaroni and cheese gets a crunchy breadcrumb topping, serve chili with the perfect golden cheesy finish, or bake your favorite sweet dessert with a crisp crumble.

Buy Now: https://tinyurl.com/4b2eensf

Emeril

Everyday

Pressure

AirFryer

5PcPack

Silver

amazon

[vinesaucejoelfacts]

FACT: Joel is currently stranded in May 2003. We don't know how to get him back to the present.

It isn't so bad, though. Sure, he can't stream or eat fentanyl, but in a couple weeks he can attend the St. Anger launch party.

[udo0stories]

Long Horn Steakhouse is a well-liked restaurant chain with more than 600 locations nationwide, renowned for its reasonably priced steaks and filling menu. This steakhouse offers a wide variety of dishes to suit every palate, including hearty mains like Redrock Grilled Shrimp and Cowboy Pork Chops, as well as decadent starters like Texas Tonion and Firecracker Chicken Wraps. As you browse the LongHorn menu, you might be drawn to their renowned steaks, but it is important to understand that not every option is in line with a health-conscious dining philosophy. Although it may be well known that a fatty steak is not always the healthiest choice, you might be surprised at how unhealthy some of LongHorn's selections can be. In order to determine the most unhealthy item on the LongHorn Steakhouse menu, we examined all of the nutritional information for this article. Since our mission is to empower you to make informed decisions when dining out, we have also selected a different steak order that might be more in line with your health objectives.6254a4d1642c605c54bf1cab17d50f1e   The #1 Unhealthiest Order at Long Horn Steakhouse: Long Horn Porterhouse LongHorn Steakhouse Nutritional values per 22-ounce serving:1,280 calories67 g of fat (27 g of saturated fat)2,450 mg of sodiumSugar: 1 g, Fiber: 2 g, Carbs: 1 g150 g of protein The largest steak on LongHorn's menu, weighing in at a substantial 22 ounces, is the Porterhouse. This cut of steak combines a sizable portion of filet with a bone-in strip. Some of the most popular and tender cuts of beef are found in the area below the backbone of the cow, which is where the porterhouse cut originates. The Porterhouse has a significant drawback despite its allure: its enormous size. When cooked, 3 to 4 ounces of beef is the recommended serving size. Even with the bone-in portion taken into account, this 22-ounce steak is larger than a reasonable serving size. Because porterhouse is also known for being a marbled cut, it contains a lot of fat—in this case, 135% of the daily maximum amount of saturated fat that can clog arteries. Its sodium content, which is 110% of the recommended intake, also exceeds daily guidelines. Furthermore, even though 150 grams of protein might seem impressive, your body will not probably benefit fully from it. This protein overload is more than your body can use at one time because the body absorbs proteins best when they are in the range of 25 to 30 grams per meal.   Eat This Instead: Renegade Sirloin (6 ounces) Longhorn Steakhouse Nutrition (For a 6-ounce serving):320 calories15 g of fat (5 g of saturated fat)530 mg of sodium2 g of carbohydrates (0 g of fiber and 0 g of sugar)36 g of protein It is time to eschew the eating habits of the 1980s—a single, enormous 22-ounce steak should not be the only thing on your plate! For a satisfying 6-ounce serving of sirloin steak, opt for the Renegade Sirloin menu item instead of the Porterhouse; even the 9-ounce option is still superior. Arrange your plate so that half of it is made up of fruits and/or vegetables, one quarter is made up of starches, and the other quarter is made up of protein. To balance out your meal, choose healthier, lower-calorie sides like salad, steamed asparagus, or broccoli. Avoid foods high in calories and saturated fat, such as macaroni and cheese and fries. Instead, share a baked potato with a dining partner; a whole potato with a steak is simply too much.  

[barebonesfish]

Discovering Family-Friendly Dining Delights in Port Alberni, BC

Nestled within the picturesque landscapes of British Columbia's Vancouver Island, Port Alberni stands out as a charming destination that not only offers stunning natural beauty but also a vibrant culinary scene. For families exploring this coastal gem, finding dining establishments that cater to both grown-up palates and the tastes of younger diners is essential. Fortunately, Port Alberni boasts an array of family-friendly restaurants, among which Bare Bones Fish House shines brightly as a beacon of deliciousness and warmth.

With its prime location along the waterfront, Bare Bones Fish House is not only a haven for seafood enthusiasts but also a welcoming spot for families seeking a memorable dining experience. This place has a laid-back, cozy atmosphere that is ideal for getting together with loved ones after a day of exploring. The rustic charm of the restaurant, with its wooden décor and cozy seating areas, sets the stage for a delightful meal shared among family members of all ages.

One of the key factors that make Bare Bones Fish House a standout choice for families is its diverse menu, which caters to a wide range of tastes and dietary preferences. While the restaurant is renowned for its fresh seafood offerings, including succulent halibut cheeks and crispy fish and chips, there are plenty of options available for non-seafood lovers as well. There is something to suit every palette, from filling salads and vegetarian entrees to substantial burgers and sandwiches.

However, Bare Bones Fish House's commitment to creating a warm and inviting atmosphere for kids is what really makes it stand out as a family-friendly attraction. The restaurant offers a dedicated kids' menu featuring pint-sized portions of popular dishes, ensuring that even the littlest diners can enjoy a meal tailored to their tastes. From mini fish and chips to chicken tenders and macaroni and cheese, these kid-friendly options are sure to please even the pickiest eaters.

In addition to its delicious food and welcoming atmosphere, Bare Bones Fish House also goes the extra mile to make families feel at home with its attentive service and thoughtful amenities. High chairs are available for younger guests, and the staff is always happy to accommodate special requests or dietary restrictions. Whether you're celebrating a special occasion or simply enjoying a casual meal out with the family, you can count on Bare Bones Fish House to provide a memorable dining experience that everyone will enjoy.

Of course, no family friendly restaurants in port alberni bc experience would be complete without a sweet treat to end the meal, and Bare Bones Fish House delivers in this department as well. The restaurant's dessert menu features an array of tempting options, from rich chocolate mousse to creamy cheesecake, ensuring that diners of all ages can indulge their sweet tooth.

In a town brimming with culinary delights, Bare Bones Fish House stands out as a shining example of family-friendly dining done right. With its welcoming atmosphere, diverse menu, and attentive service, it's the perfect place to gather with loved ones and create lasting memories over a delicious meal. So the next time you find yourself in Port Alberni, be sure to pay a visit to Bare Bones Fish House and discover why it's a favorite among families in the area.

[thedisneychef]

What Recipes Use A Lot Of Milk

Hi everyone! If you're looking for recipes that use a lot of milk, then you've come to the right place. I'm going to share with you some delicious dishes that have lots of this dairy product in them. From savory snacks and main courses to sweet desserts, there's something here for every type of cook! So let's get started and explore all the wonderful possibilities that await us when we add plenty of milk into our cooking. Milk is an incredibly versatile ingredient - it can be used as part of a recipe or simply enjoyed on its own. With so many types available, from whole milk to skimmed and even lactose-free options, we are spoilt for choice! Not only does milk offer great taste but also essential vitamins A&D which contribute towards healthy bones and teeth. Whether you prefer cow’s milk or something more exotic such as almond or coconut milk – adding any kind will give your dish a creamy texture perfect for indulging in. Savory Snacks I love making savoury snacks with milk. From cheesy dips to comforting macaroni and cheese, I find that adding a splash of milk can make all the difference. One of my favorite recipes is for a delicious garlic parmesan dip. It's simple; just mix together some grated Parmesan cheese, sour cream, mayonnaise, garlic powder and salt in a bowl before stirring through enough milk to achieve your desired consistency. Serve it up with raw vegetables or crunchy crackers – yum! Another recipe using lots of milk that I like to make are stuffed potatoes. Start by baking four large potatoes until they're nice and soft inside. Then scoop out the flesh and mash it together with butter, salt, pepper, cheddar cheese and plenty of full fat milk until creamy. Stuff this mixture back into the potato skins before topping them off with extra cheese and popping them under the grill until golden brown and bubbling. Comfort food at its finest! No matter what you’re making, be sure to always use fresh full-fat cow’s milk as it has the most flavor and produces an unbeatably rich texture in both sweet and savory dishes alike. With these recipes on hand there will never be a dull dinner party again! Main Courses I love recipes that use a lot of milk - they're creamy, comforting and delicious. From one-pot meals to slow cooker dishes, there are so many options out there for making something truly special with plenty of dairy involved! One pot meals like macaroni and cheese or chicken tetrazzini are both classic comfort foods that require lots of milk as an ingredient. Macaroni and cheese is simple yet satisfying – just cook your pasta in boiling water while you make the sauce with butter, flour, garlic powder, salt, pepper and plenty of milk. Top it off with some grated cheese before baking until golden brown for the perfect meal. Meanwhile, chicken tetrazzini is great for feeding a crowd since it’s easy to make in large batches! Simply sauté onions and mushrooms in butter then add cooked spaghetti noodles and diced cooked chicken before pouring over enough milk to create a creamy sauce. Bake in the oven until bubbly for an indulgent dinner dish. And don't forget about slow cooker dishes too! For example, try making rich beef stroganoff by simply combining cubed stew meat with beef broth, onion soup mix and sour cream before cooking on low heat all day long until everything has blended together perfectly. Just stir through extra sour cream at the end along with plenty of fresh parsley (for color) before serving over egg noodles or rice – yum! No matter what kind of recipe you go for though, adding more than a little bit of milk will always guarantee maximum flavor plus added creaminess. So why not give one of these ideas a try today? Sweet Treats Moving on from main courses, let's talk about sweet treats! Many desserts require some type of dairy product in the recipe. However, there are plenty of delicious recipes that don't use any milk or other dairy ingredients. Dairy free baking is becoming more and more popular as people become conscious of their dietary needs. If you're looking to satisfy a sweet tooth without using too much milk, chocolate dipped fruits can be an excellent option - they only require a few simple ingredients like dark or semi-sweet chocolate chips and your favorite fruits such as strawberries, apples, bananas, etc. You can also add nuts or coconut flakes for extra flavor. Plus, it's easy to make these with kids since it doesn't involve any cooking. If you want something a bit more indulgent than fruit but still not use too much milk then why not try making brownies? There are plenty of dairy free brownie recipes out there that taste just as good as regular ones. Just make sure to use quality vegan alternatives like almond butter instead of cow’s butter; coconut oil instead of vegetable oil; and non-dairy milks like oat, soy or almond milk instead of cows' milk when following these recipes. With all these options available, you have no excuse not to indulge in some deliciousness even if you’re avoiding dairy products! So go ahead and treat yourself – whether it’s by having some fun dipping chocolates with the family or getting creative with plant-based replacements when baking up a storm in the kitchen – and enjoy every moment! Beverages I love a good beverage, especially when it's made with creamy milk! From lattes to bubble tea, there are some amazing recipes that use this versatile ingredient. However, if you’re looking for something dairy free, I have the perfect solution – bubble tea! Not only is this delicious drink easy and fun to make at home, but it also offers great variety. Bubble tea can take on many different forms depending on how creative you get with your ingredients. To give your homemade version an extra kick of flavor, try adding freshly brewed green or black tea as well as sugar syrup or fruit juice. For the best texture and taste, don't forget the classic tapioca boba pearls. Simply add these little balls into warm water and let them soak overnight until they're ready to be added to your cup of bubble tea! To really bring out all the flavors in your bubble tea concoction, top it off with rich almond or coconut milk. The result? A smooth and refreshing treat that will satisfy even those who prefer their drinks dairy free! Healthy Alternatives Many recipes call for milk, from cakes and puddings to soups and sauces. However, if you're looking to explore healthier alternatives or want to avoid dairy altogether, there are plenty of unprocessed substitutes that can be used instead. These range from nut milks like almond milk and oat milk, to plant-based proteins like tofu cream and coconut milk. All these options provide a great dairy free alternative while still giving the desired texture or flavor in your favorite recipe. It's worth noting that many store bought nondairy milks have added sugars or preservatives which may not necessarily fit into everyone's health goals. Therefore consider making homemade versions using nuts, grains or legumes as the base ingredients with some water and a pinch of salt. This allows more control over what goes into each batch so you know exactly what is going into your meals. At the end of the day it all comes down to personal preference when choosing an alternative for your recipes - whether it’s something already at hand like low fat yogurt or soy sauce, or something new like vegan cheese or cashew cream - try experimenting with different flavors until you find one that satisfies! Frequently Asked Questions What Is The Best Type Of Milk To Use For Cooking? When it comes to cooking with milk, there are a variety of options available. Skimmed milk is the most popular choice for those looking for low-fat alternatives as it's much lower in saturated fat and calories than whole or reduced-fat milks. Alternatively, alternative milks such as soy, almond and coconut are becoming increasingly popular due to their unique flavor profiles and health benefits. Ultimately, the best type of milk to use will depend on what you're making – so make sure you choose one that works well with your recipe! How Much Milk Is Necessary For Each Recipe? When it comes to cooking with milk, the amount necessary for each recipe really depends on what you're making. For example, if a recipe calls for baking something like cheese sauce or macaroni and cheese then you'll likely need more milk than say a muffin that only requires a couple tablespoons of milk. If you're looking for substitutes for cow's milk, there are many options including nut milks, soy milk, coconut milk and even oat milk. Depending on your cooking method you may be able to successfully substitute one type of dairy-free alternative in place of cow's milk. Are There Any Dairy-Free Substitutes For Recipes That Use Milk? If you're looking for plant-based alternatives to use as a substitute for milk in recipes, there are plenty of options available. Popular substitutes include almond milk, coconut milk, and oat milk. These dairy-free options can be used interchangeably with cow's milk in most recipes, although it is important to note that they may have different consistencies or tastes than regular milk. Ultimately, experimenting with these alternative ingredients can help you find the perfect fit for your recipe! Do All Recipes That Use Milk Require Refrigeration? When it comes to recipes that use milk, not all of them require refrigeration. In fact, many dairy-free milks and milk alternatives can be stored at room temperature until opened and will last for several months unopened. These types of non-dairy milks are becoming increasingly popular as people look for healthier options or those free from certain allergens. So if you're looking for a recipe using milk that doesn't call for refrigeration, consider trying out one of the many dairy-free milks or milk alternatives available today! How Can I Make Recipes That Use Milk Healthier? If you're looking to make recipes that use milk a bit healthier, there are plenty of options! Whole wheat can be used in place of white flour or breadcrumbs. Plant-based milks like almond and oat are available as substitutes for cow's milk, while low-fat versions can also help cut down on calories. Additionally, look for ways to reduce fat content by using reduced-fat cheeses and yogurt instead of full fat varieties. Finally, adding vegetables to your dishes not only adds flavor but helps balance out the amount of dairy products being consumed. Conclusion At the end of the day, milk is an incredibly versatile ingredient that can be used in a variety of recipes. Whether you’re looking for something savory or sweet, there are plenty of options available to suit your needs. With just the right amount of milk and some creativity, you can make delicious dishes that will please everyone at your table. When it comes to cooking with milk, I always try to use the best quality ingredients available. That way, I know my meals will turn out great every time. Furthermore, if I want to healthify a recipe that calls for milk, I look for dairy-free substitutes or add extra vegetables instead! Read the full article

[axamdotvbs]

sudden urge to edit macaroni bone meal lyrics like a 2014 coquette lana del rey ED romanticising 13 year old girl

[valgasnewsthings]

Diet nr 11.

 In bones tuberculosis, lungs, periphery nodules, joints, on the calming process. Blood diseases as anaemia, leucosis, haemorrhagic diathesis, phase for calming acuting, dystrophy as common destroying fir feeding with lowering body mass.

For restoring and normalizing all metabolism kinds, as destroyed on disease time, activating protection organism possibles, lowering his allergy setting and nerve system excitability.

Usual culinary manufacturing, usual food temperature.

Peas soup.

 2 l. of water, glass for peas, 4 potatoes, 2 carrots, onion, 2 garlics, bay leaf, salt, green.

Wet peas in cold water for 3 hours, after lead till boiling, in boiling infusion adding chopped on cubes potato, shredding carrot, onion chop, add in soup. And on cooking ending salt, add fresh or dried greens, bay leaf, add garlic.

Mushroom soup.

0.5 l. of water, 380 gr mushrooms boiled or canned, 2 tbl.sp. manna, packet for rusks with taste mushrooms.

Boil water, add broth, manna, mixing good, in cooking time not add in plate, put mushrooms and rusks.

Green shi.

500 gr ready dish are potato 240 gr, sorrel 70 gr, fromage, carrot on ten gr, flour 5 gr, egg 1/4 .

Shredded carrot and onion fry in vegetable oil, add flour, and fry still for 2 min. Add vegetable or meat broth, chopped potato, and cook till ready. Before ten min till ending a cooking  add sorrel. Serve with fromage and sprinkle with chopped hard boiled  eggs.

Proteins 11.9 gr, fats 4.8 gr, carbohydrates 43.6 gr, energy value 231 kcal.

Diets for 2 without onion, 7-10, 11,15

Diet nr 11 as with high calorie with proteins, fats, carbohydrates rising, easy assimilating, mineral salts, vitamins with anti-inflammatory effect and healing effect and tissues, rising weight as for improving appetite, affecting on the blood stats improving, anti allergy, and a base cure by. Chopping meal kind till 5 times/day.

Proteins 110-120 gr, fats 120 gr, carbohydrates 500-650 gr, calorie 3000-3500 kcal, vitamin C, groups B  , A. Salt cooking on 10-15 gr, free liquid one l.

Cabbage sea   salad.

160 gr ready dish a sea cabbage , white cabbage 40 gr, cucumbers salted, onion green, tomatoes, apples, vegetable oil 20 gr.

Sea and white cabbages shred, and rub in salt. Apples, cucumbers cut and mix all. All dress with vegetable oil, salt, add on a plate  as for hill, and tomatoes with decorate.Proteins 2.3 gr, fats 20.1 gr, carbohydrates 9.6 gr, energy value 206.6 kcal.

Dish use for diets nr 8,9, 11,15, 10 as salted free cucumbers.

Different ,usual diet, usual meal s temperature.

Millet bread of first sort flour, bran white, millet rusks, inedible cookies. A weak broth soups with veals, macaronies, chicken, veal, beef, turkey pork lean, as of cutlets, soufflé, pate, fried weak a boiled meat, stewing, fresh fish lake, carrot with, boiled and baked. Cereal and macaronies,  milk and cream porridges as oats, buckwheat, rice, manna.

Cutlets of kidney beans and yeasts.

230 gr of ready dish are yeasts baker, kidney beans, curd 50 gr, flour, butter oil 20 gr, sugar 10 gr, eggs 2 pieces.

Yeasts dilute in water, add on pan with oil, fry till forming lumps mixing often, against burning. Add in boiled kidney beans and to mince meat. Add eggs, rubbing curd, salt, sugar, mix good and separate on cutlets, roll in flour from both sides. Serve with fromage.

Proteins 47.4 gr, fats 35.8 gr, carbohydrates 57.8 gr, energy value 768.9 kcal, diet for nr use 9,11,15.

Eggs and eggs products as 2 pieces/day soft-boiled, omelets, in dish, egg white dishes. Natural whole milk, creams, sour milk, yogurt, fresh daily products of acidophile milk, kefir, rjazenka, curd with fromage, calcium, baked puddings, cheesecakes, cheese not spicy.

 Sauce of meat, fish, vegetable both with spices and not much, fresh or dry greens of dill, petroselinum, celery ,stewed, white sauce without frying, with fromage, butter oil.

Fats of butter oil, vegetable nor raffinate, as natural.

Pilaf rice with dried fruits.

160 gr ready dish are rice 50 gr, dried fruits, apples 25 gr, btter oil , sugar 10 gr.

Proteins 4.4 gr, fats 6.8 gr, carbohydrates 88.0 gr, energy value 364.5 kcal.

Dish use for diets nr 1,and not rubbing for 2,3, 4 a, 5, 7-10 , 7 a, 7 b, 10 i, 10 c, 11,15

Pilaf with heart.

270 gr ready dish a heart 100 gr, rice 80 gr, butter oil 8 gr, tomato juice and carrot 5 gr.

Proteins 18.8 gr, fats 10.7 gr, carbohydrates 51.7 gr, energy value 372.0 kcal, dish use for diets nr 2, 7-10, 11,15

from Valga s health news,gardening,and cooking ,and beauty . https://ift.tt/KZt8wkI via https://ift.tt/MAJ3gDL

[joylessnightsky]

Made Mac’n’Cheese today. Didn’t have macaroni so I used little loops. Didn’t have cheddar either, so I used butter cheese. First time eating or making these, so I used too little salt.

But you know what? I made them. And I ate them, together with my little brother (he thought I should’ve used more pepper but was fine on salt). And I liked them. I’m full and warm and happy with the meal now.

I cooked something and I ate it, and it was nourishing and rewarding and it wasn’t something I’ve ever had before. And I did it even though on a mood scale from -10 to 10 (-2 to 2 being normal) today I was at a -7.5.

The point is, I’m depressed and I’m tired and my bones are heavy and my blood is buzzing with dark thoughts and I barely managed to get up and do the one unit of swim training I coach - but I made Mac’n’Cheese for the first time and I was happy with it and I feel good about my meal.

Now, most of you probably don’t understand just how important that is to me. That’s fine. But if means a lot to me. And I feel like if I don’t share it it’ll vanish into the void. I just needed to tell someone.

I’m proud of making it, of eating it, and especially of feeling satisfied with what I’ve eaten, all while depressed.

[taosnipple]

To add to this: if u want more vitamins, throw in kale or cabbage or broccoli stems. Any root veg will also slap here, but some of the starchier ones will add a bit of texture and mouthfeel.

Celery is a good addition for umami and earthiness but i never have any on hand unless it's old asf because i chow thru that shit like a cow. Add a bit of fennel seed or celery seed if u have it to replicate that flavor if u wanna :3

If u want more richness, put a couple potatoes in, peeled and roughly chopped to dissolve into the soup once hella cooked. Tomatoes and peppers are rly loud flavor additions, but will knock ur fuckin socks clean off.

If you've just got bones or carcass, this recipe will work even better than with meat imo, but will benefit even more from being roasted or broiled briefly for extra umami and caramelization. When i use bones with meat I'll usually take the meat out fairly early when its fully cooked and use it for bbq pulled-meat sammies bc it's softtttttt and so juicy.

If u make it without meat and bones, you can put the spent veggies that u strain out through a blender with some of the stock for a thicc bisque texture or mix em with soaked cashews and nutritional yeast for a BANGIN cheese sauce substitute that will bake well over macaroni. (The cashews can be substituted for other nuts or neutral flavored soaked+cooked beans if ur allergic! This is a lit way to eat like. A shitload of veggies in one meal or snack)

My final thoughts are that every soup, like all our beautiful stories, only gets better the more you share it with those you love or are close with. Soup, like our queer identities, is something older than written language, than recorded history. It connects us to those who came before, and to those who will follow after. It multiplies when we share with and care for one another, and can never be wiped out. Soup, gender, sex, and love in all its forms, are innate expressions of human nature and can unite us all if we let them dissolve our imposed ideas of what is normal or natural, and let what makes each of us special combine to help us achieve any of our wildest dreams.

Hey anon! Didn't post your message because it was transphobic and vile and you're a fucking weirdo for sending it!

Anyways hey friends, if you have a giant pot with a lid or a crock pot, you can make massive amounts of deeply nutritionally dense bone broth or vegetarian stock this fall! My go-to is a whole 12 pack of drumsticks that are on clearance, 2 small or one big onion (or one quart-size bag worth of scraps, you can use the roots and skins if you discard ones with too much dirt or rinse them before deep storage in a freezer,) 3 carrots, roughly chopped, mostly for color and earthy sweetness, and up to a whole head of garlic (roasting in the oven beforehand will pump up the flavor so hard and make any cold germs in your home weep in fear) put em in a pot with a bit of oil, do a few minutes of stirring and frying for the veggies to take on color, then add enough water to cover, pop on ur lid, bring to a low boil for 4-6 hours for ready-to-use strength, or 8-12 hours for concentrated gelatinous goodness (for either option pls check in on ur soup occasionally and stir/top off with water. You can add any powdered seasonings u want but bay leaf/onion/garlic/salt/pepper/ginger/cumin is my favorite blend, measure with ur heart!)

I like to get mayyyybe 60-80% of the fat off before storing because its so well seasoned and makes vegetables of any kind go so hard you'll never think about bioessentialism or heteronormativity ever again. Portion as much soup as you can stand into ice cube trays or other means of freezavle storage and squirrel it away for when you feel like shit and nothing will fix it, i PROMISE YOU good soup will at least help you find the first step. Season dish by dish as needed, i like making mugs of steamed egg with chili oil and soy sauce when i use my soup! The higher fat content also makes for a super satisfying mouthfeel if used for ramen (even instant!!!)

Obviously, if you're transphobic, this soup will magically turn into rat poison before you eat it. No way around that one. Suck it up. You'll never be able to enjoy a good soup the way someone too queer to see the boxes any one ingredient fits into and enjoy the experience of unity and wholeness. You'll never be cool. Do a kickflip lol.