#mild hot chilli pepper

[ryuzatodraws-archive]

Man is longing

Commish me

[ich-bin-der-baer]

German Vocabulary: Herbs and Spices

der Anis -- anise; aniseed das Basilikum -- basil das Blatt (pl. die Blätter) -- leaf (pl. leaves) der Bund -- bunch der Cayennepfeffer -- cayenne die Chilischote -- chilli pepper das Currypulver -- curry powder der Dill -- dill die Fenchelsaat -- fennel seed die Flocken (pl.) -- flakes das Gewürz (pl. die Gewürze) -- seasoning; spice der Ingwer -- ginger das Kardamom -- cardamom der Kerbel -- chervil die Knoblauchzehe -- garlic clove der Koriander -- coriander; cilantro das Kraut (pl. die Kräuter) -- herb das Lorbeerblatt -- bay leaf der Meerrettich -- horseradish die Minze -- mint die Mischung -- mixture; blend die Muskatnuss -- nutmeg die Nelken (pl.) -- cloves der Oregano -- oregano das Paprikapulver -- ground paprika die Petersilie -- parsley der Pfeffer -- pepper der Piment -- allspice der Rosmarin -- rosemary der Safran -- saffron das Salz -- salt der Schnittlauch -- chives das Senfkorn (pl. die Senfkörner) -- mustard seed der Sternanis -- star anise der Stiel (pl. die Stiele) -- stem der Thymian -- thyme die Vanille -- vanilla der Zimt -- cinnamon

garnieren -- to garnish mahlen -- to grind reiben -- to grate salzen -- to salt würzen -- to season

aromatisch -- aromatic bitter -- bitter frisch -- fresh gemahlen -- ground getrocknet -- dried mild -- mild roh -- raw scharf -- hot; spicy süß -- sweet zart -- delicate

(die) geheime Zutat -- secret ingredient (die) Prise Salz -- pinch of salt der Salz-/Pfefferstreuer -- salt/pepper shaker nach Belieben -- to taste; as desired

[cheerycherrycandy-resurrected]

What You've Done, You Cannot Undo (Medieval AU)

Chapter 17

The ghouls settle in some more, and Rain opens up to Dewdrop about his final big secret.

A bit of fluff, a bit of angst, a lot of "just kiss already!" I hope you enjoy <3

Rating: M Content: flashbacks, mild descriptions of violence Words: 7217

Links to full fic: Tumblr | AO3

Hi tag pals! @everybodyshusband @revengeghoulette

Read below, or on AO3!

Sunshine had pulled out all the stops with the picnic she brought; Dew had to wonder how she managed to fit as much into the basket as she did. They lounged around in the midday sun, chatting about their mornings and listening to the gentle lap of the lake against the feet of the dock. Rain had eventually put a shirt on, to Dew’s relief and disappointment, but he could still picture how he had looked climbing out of the lake; the type of figure the ancient Greeks carved statues of, the type that poems were written about. He spent the first minutes of their meal pretending to be incredibly interested in the sandwich he was nibbling rather than the press of the water ghoul’s knee against his, but he quickly found something more interesting to watch.

Swiss and Mountain were sat incredibly close to each other, so near they were practically in each other’s laps – Dew chose not to think about how him and Rain were sat in equal or greater proximity – with their elbows knocking together each time they raised their arms to eat. Dew wondered again what had transpired that morning that had led to them acting quite so cosy.

Rain was keen to see some more of the Abbey, seeing as he had been in the infirmary whilst the others had been shown around, and so Sunny offered to take him to the greenhouses on the way back to the Abbey. Mountain and Swiss followed too, seeing as their visit had been cut short by the pandemonium of Rain’s recovery the previous day.

“You coming too, Aeth?” Dew asked, turning to the quintessence ghoul. He shuffled his feet.

“I think I’ll go back to the library for a bit, Copia was showing me around before Sunshine fetched me for lunch.”

Mist raised an eyebrow.

“Wow, either the old guy’s got a lot more fun, or you really like the books.” She remarked.

“I’ll see you later, don’t worry,” Aether smiled at Mountain’s concerned expression, “seriously, I’m good. He’s really interesting to talk to.”

Dew made a mental note to check in with him.

Sunny had led the rest of them up to the greenhouse complex, Mist giving her a quick kiss on the cheek before heading off with Aether back to the Abbey. Rain was mildly intrigued by the strange sheds made of glass panels, and even more interested when Sunshine explained how she had enchanted some of them to grow summer produce all year round. However, what he was most interested in was Dew’s rapturous expression as he followed her around. In a greenhouse that was almost stifling in its humidity, he had spotted a collection of small plants with long, red fruits hanging from them.

“Chilli peppers,” Dew gasped in delight, “they didn’t grow these before! We only had the dried ones.”

“They’re a new crop,” Sunny smiled, “we traded a few seeds from down south, and now we can grow them in here ourselves!”

Dew nipped one from the plant with his sharp claws, happily biting into it. Rain made to follow his lead, but the fire ghoul shot out a panicked arm.

“They’re really hot, Rain. Hotter than anything we ate before, try a tiny nibble of mine first.”

Rain eyed the bright red pepper in Dew’s hand, unsure how a plant could be hot. Before he could reach out a hand to take it, Dew raised it to his mouth, offering to feed him. He sniffed it, and shot out his forked tongue for a delicate lick, trying not to think about Dew’s own lips touching it moments prior.

He didn’t have a chance to worry about his face blushing red: the tiniest touch of it on his tongue left it burning, and he flinched away from it with a hiss.

“It burns! What is that?”

Dew tried not to laugh, sympathetic to the water ghoul’s pain.

“It’s a chilli pepper. They’re spicy, it makes them taste hot.”

“They’re evil.” Rain countered with a pout, drinking from a stream of water he summoned that cascaded from his hand.

Dew failed to keep a straight face and giggled. The sound was infectious, and despite his still-burning tongue Rain found himself doing the same.

While the two youngest ghouls messed around, Mountain had wandered off to investigate a tall plant with waxy yellow and white flowers he didn’t recognise and swiftly got chatting to an elderly earth ghoulette tending to it. Swiss was left looking around, wondering who he was supposed to tag along with, when Sunshine sidled up to him, following his gaze towards Mountain.

“Looks like you’ve caught yourself a nice one there,” she purred, before looking Swiss up and down, “although he’s not done too badly himself, either.”

Swiss stared down at her, too scandalised to speak.

“Relax, I’m just messing with you!” Sunshine cackled.

“We’re not even together.” He huffed back, bemused by the ghoulette’s behaviour.

“What!” Sunny shrieked, clapping her hands to her mouth to stifle the noise when Mountain glanced their way. “What’s in the water where you lot come from? First those two idiots,” she gestured to Rain and Dew, the latter now trying to see how many chillies he could fit in his mouth at once while the former continued scraping at his tongue, red faced, “and now you? How come none of you talk to each other!”

While Swiss spluttered, at a loss for words, she turned back to bark at the two youngest ghouls.

“Stop wasting all my damn harvest, Dewdrop!”

“I’m gonna talk to him,” Swiss huffed, “I just need to find the right moment.”

“When’s that, next century?”

Swiss gave in, chuckling along with her as he let Sunshine lead him along an aisle of plants, away from the rest of the group and out of their earshot. It was nice, he thought, having someone new to talk to, even if she seemed to be having far too much fun laughing at his expense.

“So, you’re a multi too,” Sunshine said as they strolled, the teasing gone from her voice but the cheerful attitude still there, “I haven’t met another one of us in years.”

Swiss nodded. “I haven’t either. Not since I left my birth clan.”

“How’re you settling in here?” Sunshine asked casually, but Swiss could feel the question was loaded.

“I don’t really know,” he sighed, “everyone else seems to be finding their place really quickly, but I don’t know where I’m supposed to fit in here.”

Sunshine pursed her lips in understanding.

“It’s hard. The other ghouls all seem to have their roles laid out for them, don’t they.”

The pair watched Mountain talking animatedly with the earth ghoulette through a gap in the foliage. Of all the ghouls, Swiss would have thought that the introverted earth ghoul would be the least likely to fit in so soon in a busy community like the Abbey. However, Mountain seemed to be doing better than Swiss so far; a strange experience for the ghoul who had always felt like the ‘face’ of the pack before.

“How did you find your niche?” He asked eventually. “I feel like I’m just tagging along with everyone else for lack of anything else to do.”

“It kind of just happened,” Sunshine mused, linking her arm through his and starting walking again, “I overheard a group of fire ghouls complaining that they were struggling to enchant a warm climate greenhouse because everything was just turning crispy, and I offered to help. Things seem to be doing better now I’ve added more light and humidity, so this has become my main task.”

“I worry I’m just a bit useless here,” Swiss sighed “back home I made predictions and stuff for the people in the town, but there’s air ghouls here who can do that so much better.”

“For the humans?” Sunshine stopped again, and swung round to face him. “That’s something that could be useful! Talk to Copia, he has all kinds of plans for something he calls ‘community outreach’, but no ghouls to help him.”

“He does?”

“Uh huh. I came from living with humans too, and he got really excited about some sort of project to ‘spread His message’? I’m surprised he hasn’t mentioned it to you already, knowing your background.”

“Didn’t Dew say there are humans here who could do that? Why does he need ghouls to do that?”

“There’s a few, yes. You probably haven’t seen much of them, they stay in a totally separate wing to us ghouls. They’re the current ambassadors for the Ministry, but they’re not very successful.” Sunshine gave an exaggerated look over her shoulder, as though to check no errant human had snuck up on them in the last few seconds.

“They’re a bit useless if you ask me,” she whispered conspiratorially, “and so boring. They’re scared of their own kind, and they’re so bad at recruiting that they’re outnumbered by ghouls almost five to one.”

Swiss tried to imagine being a human preaching to their own kind about the wonders of the Dark Lord. That sounded like a one-way ticket to the gallows or the stake.

“Copia thinks us ghouls would do a better job,” Sunny continued, “even glamoured, we’re not human enough to fully pass, and he thinks that our slight otherworldly appearance might attract the interest of humans more suited to our cause, while scaring off those who oppose us.”

“I can see where he’s coming from,” agreed Swiss, “before I joined the pack I used to travel around with my guitar, singing in taverns and such. People were wary of me, but I think that added to the allure for some of them.” He flashed a dazzling smile to demonstrate, slightly-too-pointed teeth glistening next to his lone gold fang.

“Oh nice!” Sunny clapped her hands in joy. “I used to do something similar, I’d go round villages singing the humans’ folk songs in exchange for food and shelter.”

“Huh. Maybe Copia should think about spreading His word through music…” Swiss thought out loud.

“If our voices don’t get ‘em, that smile of yours sure will,” Sunny laughed, “it certainly seemed to work on your earth ghoul, look.”

They glanced over to where Mountain, having finished his conversation with the earth ghoulette, had drifted back over to Dew and Rain. He was hovering behind them, his eyes watching Swiss and Sunshine and he looked guilty at having been caught staring. Steering him by the elbow, Sunny led Swiss back over in their direction, beaming angelically.

“So, where next boys?”

The ghouls ended up in the library a while later, where they found Aether and Copia in a pair of armchairs, surrounded by books and deep in conversation. The quintessence ghoul looked up at the commotion caused by their entry and waved them over happily.

“See you nerds later.” Sunny gave them a mock-salute, and vanished back down the corridor.

“How were the greenhouses?” Aether asked as they dragged more chairs over, thoroughly disturbing the peace the two had been sat in.

“We saw Sunny's tropical one,” Mountain enthused, “it was very interesting. I got talking to an earth ghoulette called Delphinia, she's offered to give me a proper induction to working there if we choose to stay!”

“Spicy.” grumbled Rain, so quietly only Dew could hear him. He was still pouting about the betrayal of the pretty red fruit even now, and Dew thought it was simply adorable. His lower lip jutting out, Dew wanted nothing more than to kiss it and wipe the expression from his face. He saw Rain watching him, the slightest twitch in the corner of his eyes giving away that he had noticed Dew's stare, and he forced his eyes away, embarrassed at being caught.

“I've been telling Copia all about our travels before coming here,” Aether continued, “especially our early ones, Mount.”

The earth ghoul chirped in interest.

“They sound fascinating,” Copia gushed, “and not just the environments you saw, but the people too! As you can probably tell, we don't have a large human populous right now, especially not people who have come from any distance away.” He gestured around the library as he spoke, the lone human sat in a corner looking scared for their life as five pairs of ghoulish eyes suddenly landed on them.

“What's so interesting about the people?” Mountain asked, curious.

“For starters, how their attitudes to our cause are changing over time. Are they more accepting? Or are they frightened instead? These are all questions I have wanted to ask!”

“You want to talk to Swiss really,” Mountain said, looking at the multi ghoul who seemed surprised at his involvement, “he's got the most experience interacting with humans out of all of us; Aeth and I tended to steer clear of them when we could.”

“I travelled around with my guitar for many years,” Swiss explained, “playing in taverns and the like. I was just telling Sunshine about it. Most humans acted similarly, but there were always a few who were... more receptive listeners.” He tried diplomatically to describe the humans, men and women alike, who would practically throw themselves at his feet for a few sweet words and a honeyed smile.

“How wonderful,” Copia beamed. The intense focus he was listening with surprised Swiss, “I would be honoured to discuss your experience with us more mortal folk at greater length!”

Swiss shrugged, bashful. After the last few days of seeing his packmates slot into place here, he hadn't expected to feel needed in any way, least of all by their leader.

“I have a goal, you see,” the man explained, his face seeming to regain its youth in his excitement, “to spread His message far beyond these walls, far beyond the distance any missionary could carry it. The problem is, of course, the method.”

Swiss thought back to his conversation with Sunny.

“How about music?” he asked. “At least as a way to lure people in, it always worked for me. Then you'd have a captive audience to preach to.”

Copia nearly leapt to his feet in excitement. Instead, he simply gripped the edges of his chair and pitched himself forward.

“What an idea!” Several others in the library looked round, disturbed by the noise. “You said you played guitar, correct?”

Swiss held his hands out in front of him to defuse his enthusiasm.

“I do, but you must understand we are very wary of humans right now.”

Copia deflated somewhat, but his face was one of understanding.

“Yes, of course. My apologies Rain,” he turned to smile at the water ghoul, half hidden behind Dew, who shrugged at him, “I would never force any one of you do anything against your will.”

As he was looking at Rain, he seemed to remember himself suddenly.

“Why, we haven't been properly introduced! I am Papa Emeritus the Fourth, leader of this Abbey and sanctuary, but you can call me Copia.”

Rain looked uncomfortable as he became the sudden focus of the man's attention, but he held a cautious hand out to shake.

“Rain.” He said, softly. Copia took it and smiled, softer now he had calmed down somewhat.

“It is a pleasure to meet you, Rain. I am most thankful our Dewdrop was able to save you, and I hope your recovery is going smoothly.”

“Yes, thank you. Mist has been helping me.”

“Ah, Mist. With her in charge you will have no choice but to get better!” He laughed at his own joke.

Sensing Rain's discomfort, Dew surreptitiously snaked his tail out to twine around Rain's. The water ghoul's tightened back in return, glad of the comfort. Luckily, Copia's attention was soon diverted back to quizzing the more senior ghouls, and Rain could relax again.

Eventually, Copia seemed to run out of questions and the ghouls were able to make their escape. As they left, Dew made a point of walking alongside Aether.

“Hi Dew, have a good day?”

Dew nodded offhandedly; he was here to question Aether, not the other way around.

“Are you alright?” He asked, in his usual blunt fashion. “Swiss and Mount are clearly worried about you too, afraid you felt left out while they went to go flirt in the woods earlier.”

Aether wanted to point out that Dew had also run off for similar purposes, but refrained.

“I thought they were,” he sighed, “they don’t need to be though, I’ve had a really great day. Copia is a fascinating man, and I bumped into Astra from the infirmary earlier who offered me a position there.”

Dew raised an eyebrow: Aether truly did seem happy today.

“I could really see us settling down here.”

That really did shock Dew. He had assumed Aether and Mountain would have the most difficulty figuring out their place here, but they seemed to be finding their feet best of all. He smiled up at the quintessence ghoul.

“I’m glad, Aeth. Really.”

That dinnertime, they decided to brave the main dining hall for the first time. The ghoulettes led them along the maze of corridors, taking them into a large wood-panelled room with a giant fire burning in the grate. Finally they got a glimpse at how large the Abbey’s population actually was. There were about half a dozen humans, all sat together in one corner, with the rest of the long tables occupied by ghouls. A gentle hubbub filled the air, but it was by no means unpleasantly loud. Cumulus led them over to an empty table in the middle of the room, and gestured for them all to take a seat. Dinner would be served buffet style, she informed them, but only once the kitchen staff themselves were ready to eat. Mealtimes were taken seriously here and there would be nobody left hunting for leftovers at the end, especially if they had a hand in preparing it.

Spotting Astra across the room Aether waved hello, happy to see a friendly face amidst the sea of strangers. The meal was as chaotic as ever, maybe even more so with the overall good mood of the pack and ambient noise in the room, but nobody seemed too bothered.

The ghoulettes led them up to the serving hatch to help themselves to food. Dew happily sprinkled more dried chillies all over his, reaching out an urgent hand to stop Rain from automatically copying him.

“It’s chili,” he laughed as they sat back at the table, “the spicy plant, only these have been dried.”

Rain was unimpressed.

“How can you eat that?” He pulled a face, as Dew began shovelling the mountain of red-freckled food into his mouth. “It’s trying to hurt you!”

“I’m a big strong ghoul,” Dew grinned at him, “let it try.”

“Sure you are.” Rain purred, rolling his eyes and bumping Dew gently with his shoulder.

The ghouls made casual conversation the rest of the meal; Cirrus and Cumulus asking about their days, and Sunshine about their conversation with Copia.

“He really liked the music idea,” Swiss told her, “I don't know if it will go anywhere, but it could be fun.”

Sunny seemed vastly more enthusiastic than him, so he let her excitement buoy him along as they chattered with the others about it. While the ghouls were still highly sceptical about interacting with humans, their memories of nights in the tavern or just around their own farm with Swiss and his guitar were full of fondness.

Back in the Den, the ghoulettes diplomatically left the common room to the newcomers for the evening, knowing they had an important discussion to have: whether they wished to stay at the Abbey for any length of time, or move on. As they peeled off, Cirrus pointed out all the empty doors, telling the ghouls that all the remaining rooms were made up ready for them if they wished to separate at last.

The pack spilled into the common room, occupying the colourful collection of chairs. The hubbub of the conversation from the hallway soon died out and they looked at each other, unsure of where to start.

“So,” Mountain began eventually, jumping straight to the point, “are we staying for now?”

Aether broke the silence that followed the earth ghoul's words.

“I'd be in favour, yes.”

Rain nodded exuberantly, clutching onto Dew's arm with hopeful eyes.

“Yeah, same.” He chuckled, making Rain beam.

“Me too.” Mountain cast his own vote.

They all turned to look at Swiss.

“Sure,” he forced a smile and shrugged, before answering truthfully, “it's the best place for us as a pack.” He would find his place eventually, he figured, and he trusted Sunny's optimism. Besides, where else would he go? He didn't dislike it here, and Copia's plans sounded interesting. Really, he just wanted to be wherever his pack were happy, and if that was here, he figured he would be too, in time.

"So, it's settled then: we stay for a while and try to make a go of things here.” Aether looked around at his pack, the mixture that they were, with pride and hope. They had all come a long way; from the antisocial wanderers he and Mountain had been, to the frail and frightened ghouls Rain and Dewdrop had been when they arrived, they had become a real pack, as strong as family.

Like any family though, they still needed time to themselves, and Aether for one was itching to stretch out in a bed, alone. As much as he had loved their piles over the last few nights, the weeks of camping had taken their toll on his back. He stretched his arms above his head, his spine making a flurry of popping noises, and he knew when he stood his hips and knees would do the same.

“Bedtime?” suggested Mountain with a laugh, slapping his knees before staggering to his feet from the impossibly low armchair he had landed in earlier, like a baby deer learning to walk. The antlers really added to the mental image, though Dew with a snicker.

Back in the hallway, the ghouls looked at the doors in front of them, at a slight loss for what to do.

“The one next to mine looks pretty much the same, the ones opposite have bigger windows and a balcony.” Dew summarised, waiting to see which dithering ghoul chose which. Mountain shrugged and opened the door to the room he had showered in previously; the wooden panelling like in Dew's was perfect for protecting an earth ghoul's energy, especially in the winter. Aether did the same opening an opposite door, keen for the view of the sky the tall windows would provide and already imagining evenings sat watching the stars. That only left the rooms next to him for Rain and Swiss. The latter waved goodnight to the pack, and sent an additional smile towards Mountain directly opposite, leaving only the water ghoul who made no move to leave Dew's side.

“You good with the last one?” Dew asked, concerned he'd overlooked some crucial issue. Rain dug his claws into Dew's arm, tugging him towards the fire ghoul's plain door.

“Oh, you don't want your own?” Dew tried to colour his voice with concern, but was secretly delighted to keep the water ghoul close, and all to himself. Rain shook his head vehemently and tightened his grip.

“Ouch! Okay, I get it, roommates it is.” Dew laughed, and let himself be pulled into his own bedroom.

The pair did not stay there for long. Whether due to the nervous energy that buzzed around them at the realisation that they were truly alone for the first time, or just from the lingering excitement of the day, it was barely half an hour before the two ghouls were sneaking back out of the dormitory, giggling like kits. They ran hand in hand towards the lake, pulling each other along as the light of the waning moon gleamed off Dew's champagne hair, making it appear lit from within.

Their footsteps slapped lightly on the dock as they ran along it, heading for the spot where they had sat earlier, right at the end. Rain looked like he was debating leaping straight in, grabbing at the hem of his shirt, but thought better at the last minute and tested the temperature with his tail first.

“Fuck that's freezing!” he hissed. How did it feel so much colder now that it was nighttime? Dew giggled next to him, lying on his front instead to look down into the dark water. Rain joined him, their shoulders bumping together as Dew reached out a hand to swirl the dark liquid around. The moonlight reflected off every little ripple he made, spreading out in hypnotising circles.

Dew's mind drifted. He imagined them swimming alone in the lake, dressed only in darkness with the moon the sole witness to their pile of clothes laying abandoned on the dock. He could probably keep a patch of water around them warm, if they stuck close enough together...

Glancing at Rain, his blue-tinged skin glowing luminescent in the moonlight, he suddenly felt very exposed, and rolled onto his back to stare into the dark abyss of the sky. It wasn't empty though, he realised. The myriad pinpricks of light from stars competed for his attention with the moon that hung there, mocking his inaction with her beautiful kin laid next to him.

“It's almost unbelievable,” Dew mused, distracting himself as Rain rolled over to join him and maintain their closeness, “that the moon caused all of this. It looks so small up there.”

Rain followed his gaze and hummed in acknowledgement.

“I knew it controlled the tides, obviously, but I didn't think about it affecting ghouls too,” he agreed, “it seems almost obvious now Mist's pointed it out.”

“You didn't know at all?” Dew asked, surprised. Rain shook his head.

“I don't know why no one ever told me,” he sighed, “was it really obvious to everyone else, and I'm just stupid? Or was there some super-secret club for powerful water ghouls where they talked about all this, that I was left out of because they thought I was useless?”

“You're not useless,” Dew answered automatically, “I hadn't heard of anything like it either, it seems almost unbelievable.”

Rain hummed again, thinking about Dew being half water but with no knowledge of what that meant at all, not even a connection to the element to hold on to.

“Is it strange, having a part of you that you know nothing about?” he asked finally.

Dew thought for a moment about the half of him laying dormant before answering with a shrug.

“I guess. I don't know how else I'm supposed to feel about it, it's not like I've lost anything, y'know? I'm mostly a normal fire ghoul without it. It's always just been this tainted thing about me.”

It was so sad, thought Rain, that the thing that had drawn him to Dew in the first place – his faint familiarity – was something he saw as a negative, just a stain. He was sure the sorrow was clear on his face, as Dew's began to mirror it when their eyes met again.

“I'm still sorry, for taking my resentment about it out on you,” Dew continued, almost whispering now, “it felt like the universe was taunting me by presenting me with such a perfect water ghoul. Showing me something beautiful, but that only made me feel uglier inside like some sort of cruel joke.”

Rain made sympathetic noises, Dew having already apologised enough for his previous actions, until it suddenly dawned on him that Dew was describing him.

“What do you mean perfect? I'm as far from perfect as you could get, everyone in my clan thought I was a pathetic excuse for a water ghoul, even as a kit!”

Dew snorted; he'd never heard anything so silly.

“Look at you though, look at your pretty fins!” Dew gestured to Rain's arms, the lacy fins on his arms glowing a thousand shades of blue and rolled to point at his tail moving lazily through the water, leaving a bioluminescent trail in its wake.

“We all look like this!” Rain laughed, incredulous.

“Yeah, but I don't,” Dew sounded sad again, “all the water in me did was douse the fire some. The worst of both worlds.” He stared at Rain's tail some more, not wanting to meet his eyes. Sensing the beginnings of the familiar slide into self-pity, and not wanting to put a downer on their otherwise pleasant day, he forced himself to pull the topic back into lighter territory.

“Not to mention, that apparently it makes me smell like fish!” He reached out into the dark lake to splash Rain lightly, making the water ghoul squeal in shock at the cold. In retaliation, Rain fixed Dew with a wicked smile, and pulled a column of water up from the ripples below, making it arc menacingly over him.

“Okay, okay, I take it back!” Dew shrieked, not wanting a drenching in the icy water. “I can tell you your fins are pretty again, just please don't soak me!”

Rain carefully guided every drop back into the lake with a pleased trill. The tension utterly shattered once again; the pair sat giggling uncontrollably to themselves. Dew had to wonder if they were becoming slightly delirious; he couldn’t remember the last time he had laughed so much.

They finally regained their composure enough to continue talking, the atmosphere of openness that the dark night provided still surrounding them in her comforting arms.

“Do you have anything at all that links you to water?” Rain asked, curious. “Anything that links you to the moon?”

Dew thought hard. He definitely didn't have the true elemental magic, that followed what Mist had explained too, but he thought about any of his behaviours that had been seen as odd for a fire ghoul.

“I never noticed much,” he mused, “but I guess I like fish a lot more than the average fire ghoul? My clan never really ate it unless food was tight, and then we barbequed it beyond recognition anyway. They all preferred red meat. I don't know if that's a water ghoul thing though or not.”

“Swiss likes fish too?” Rain thought out loud. “Maybe that's also his water element.”

“Maybe the three of us just have more refined palates.” Dew laughed.

A comfortable silence fell again.

“Can you swim?” Rain asked after a while. He realised he'd never actually seen Dew swim, only bob around with his feet on the ground.

“Not properly,” Dew shook his head, “I never learned as a kit, and I just got by without knowing until now.” He met Rain's gaze with shy eyes. “Could you teach me?”

The water ghoul positively beamed at him.

Eventually, the two ghouls found themselves in their earlier position, lying back on the pier and watching the celestial bodies above. Out here in the stillness of the night, the gentle noises of nature were reassuringly constant. Everything felt just a little bit easier, Rain thought, when the sounds of the world carried on regardless of his actions. Nothing he could say would stop the humming of the insects of the periodic hooting of the owls, no matter how monumental it sounded to his ears. The moon shone down at him, imploring him to tell Dew his final secret under her protective gaze.

“It wasn’t just the moon, that day.” He said finally, eyes fixed on her glowing shape in the heavens, so as to not have to meet those of the fire ghoul beside him. Rain could feel Dew’s stare boring into the side of his face, unsure of both where the conversation was going, and where it had come from. He kept looking up, lest he lose his nerve.

“I told you about the ghoulette from my home clan, remember?” Rain felt, rather than saw, Dew nodding next to him. “I’ve been having nightmares about her, ever since I left. They’re usually pretty similar, just variations of her calling me useless, pathetic, that sort of thing.”

“Was that what the nightmare the other day was about?” Asked Dew sadly, unable to stop himself.

Rain debated how to answer. ‘No more lies’ he reminded himself.

“Sort of. She was in it, but that dream was different,” he continued quickly, before Dew could ask a follow up question, “the important one is the nightmare I had that morning.” Rain took a deep, shuddering breath, determined to get the words out fully. “The morning I killed three people.” His tongue felt like lead as he spoke.

Dew reached out a comforting hand, and Rain gripped it like a lifeline before continuing, his eyes still fixed forward.

“It was the same as most of my nightmares usually went; she called me useless, the fire ghoul next to her laughed, I woke up. Only that morning, I couldn’t shake it off like normal. She was in the back of my mind from the moment I woke up. Then when I got to the farm, it was like I was seeing a ghost.”

Rain tore his eyes away from the moon to look at Dew, and wished he hadn’t when he saw the deeply earnest expression on his face.

“Wait, do you remember the girl I–” Rain tried not to choke on the word this time, “killed?”

Dew shook his head. “Not really. I remember Farmer Wilkens had a daughter, but I couldn’t recall her face.”

Rain laughed wryly, but there was no humour in his tone as he focussed back on the moon above.

“She was the spitting image of her. It was like I’d been transported back in time to when I was an adolescent, like I was looking at the version of her who’d said she loved me, rather than the version in my dream who said no one ever would.”

He felt the squeezing round his hand grow tighter, grounding him.

“Seeing someone who looked so much like her from back then, combined with the nightmare still in my head, I panicked, and then I couldn’t stop the magic flowing through me.”

Rain could feel hot tears running down into his hairline, unbidden. Recounting the event like this, dwelling on how he had felt, how he had hurt. However it also felt cathartic, like by telling Dew, the moon and the whole night sky, he could begin to ask the universe for forgiveness, or at least understanding.

“I just wanted her to stop,” he cried, sobbing now, “I just wanted her to be quiet, to leave me alone and get out of my head. Then I saw that poor girl, and I couldn’t stop it coming out! The water just wouldn’t stop, and it was going straight for her.” Rain’s whole body shuddered in horror at the recollection of how the unstoppable tidal wave of his power had felt; how he’d seen the girl’s painfully familiar face and lashed out, desperate to make his endless night time suffering end.

“I saw her get dragged away by the flood,” he gasped between stuttered breaths, “I couldn’t stop it and I killed her!”

He’d seen her body crumple to the floor as the water released her, finally seeing her as the true innocent stranger she was. As the life left her fragile body, the light behind the eyes of the ghoulette who lurked in his mind and haunted his dreams faded too. Rain let himself be pulled into Dew and comforted as his cries of guilt and grief wracked his body.

Dew had tried as hard as he could to hold his tongue while Rain spoke, seeing how much pain he was putting himself through. He could tell how important it was to Rain that he got the words out however, so he tried to provide all the unspoken comfort he could. When Rain finished, he wasted no time in clutching the water ghoul close and letting him sob for as long as he needed. What he had gone through that morning was even more traumatic than he could have imagined; Dew couldn’t even begin to picture how much guilt he must have been holding on to. No wonder he had appeared to lose his mind in the aftermath, he thought. Rain’s constant and recurring need to blame himself made sense too, given the harrowing circumstances.

When Rain appeared to have run out of tears to cry, simply shaking in his arms, Dew shuffled even closer, nuzzling his way into getting his head onto Rain’s chest. He didn’t know what to say, but it seemed he didn’t need to; Rain’s reaction to his closeness clearly showed it was enough for him to just be there for him. The peace was much-needed, it seemed, and Dew was happy to provide.

They could have stayed that way for minutes or hours, it was anyone’s guess. Long past the time Rain had stopped quivering, past the time Dew’s leg had begun spasming with disuse, until the water ghoul started shivering from the cold instead. Dew heated himself up and happily let Rain hold him closer for warmth, like a sentient hot water bottle. Eventually, it wasn’t enough however.

“Do you want to go back inside?” Dew asked in a whisper, twisting to raise his chin and look at Rain for a response, but not fully lifting his head from his chest.

Rain nodded, and released Dew to scramble to his feet where he held out a hand to help the water ghoul up too. He kept hold of it the whole walk back to the Abbey, needing to feel the closeness after the raw emotion of baring his soul. He only released him once they had tiptoed back into the Den, with the bedroom door closed behind them as they went to change into pyjamas.

The pair both blushed deeply with their backs to each other as they stripped, and stumbled into their sleep clothes. Dew turned around as soon as he was finished to see Rain stood with clearly no intention of putting a shirt on over his sensitive exposed gills. He thanked whatever deity was listening for the dim light of the fireplace as they climbed into his – or he supposed it was now their – bed, grateful that the deep flush on his cheeks was camouflaged by it. Letting Rain manhandle him back into the position they were at down on the dock with Dew halfway on top of the him, the two ghouls slipped very swiftly into sleep. It had been a busier evening than either had anticipated, with far more vulnerability from the water ghoul than Dew had been expecting given their light-hearted joking just before. He supposed it was all things Rain had needed to say, and he could only hope that it would help keep the nightmares from continuing to torment him. For good measure, he wrapped his arms tighter around Rain’s torso: no bad dreams were getting past him if he could help it.

Next door, two of their packmates were in a very similar position.

Swiss had gotten ready for bed in the cold, empty expanse of the unoccupied room that was now supposedly his, every move he made echoing loudly off the bare walls. His footsteps sounded like a giant thudding around, and he couldn’t help but wonder if the whole hallway could hear him. Laying in the nest he had tried so valiantly to build, he felt a bone-chilling cold despite his limited fire power heating the blankets around him, and the fire burning in the hearth. He stared at the high ceiling, and tried to distract himself from the feeling of the stone walls closing in on him. They reminded him of Rain’s jail cell, and left him half-paralysed in fear.

Eventually he could bear it no longer; the wind racing past the tall windows was beginning to sound like screams in his ears, the yells of the bloodthirsty mob from the village, and he bolted from the room. He paused outside Mountain’s door, unsure if he could just burst in on the earth ghoul. What if he was asleep? Calmer now that he was out of the room, he considered his alternatives: going back wasn’t an option, he could barely stand to be in there for another minute, let alone sleep a whole night there. Aether had a similar room to his, and no amount of company would make him feel comfortable in the veritable stone prison. Besides, the quintessence ghoul desperately needed more sleep and he wasn’t going to take that away from him over a mere sleeping arrangement issue. There was no way in Hell he was going to disturb Rain and Dewdrop, and he couldn’t just stay in the hallway in his sleep pants, leaving him with no other option.

Quietly he pushed open the emerald green door. Maybe Mountain would be asleep and he wouldn’t even have to explain himself – he could make that a problem for Morning-Swiss. That plan was immediately foiled however at the sight of the earth ghoul staring straight at him, two green eyes glinting in the darkness and the dim firelight flickering on his unglamoured antlers.

“Hey Mount.” he whispered softly, apologetic.

“Can’t sleep?” rumbled Mountain, a sleepy smile on his face.

“How’d you know I don’t just want a cuddle?” Swiss tried to joke, but his voice rang hollow to both of them.

Mountain, however, very much liked the sound of a cuddle, especially with how haunted Swiss was looking as he spoke now. He hadn’t been able to sleep either yet; against all of his prior experience, he was missing the company of his pack. Especially one packmate.

“C’mon,” Mountain hummed, beckoning Swiss forward, “bedtime.”

He pulled the multi ghoul tight to his chest, resting his chin on Swiss’ piled up hair.

“Is this okay?” Swiss whispered into the dark. The room here was so much more comforting already with it wooden interior, although he suspected his specific company helped.

“Course it is, Snapdragon.”

A short while later, the room was reverberating quietly with the sound of their harmonising purrs as they fell into a sound sleep.

Across the hall, Aether was also just drifting off to sleep. He had sat up for a while, wrapped in a heavy blanket and watching the stars from his balcony. The constellations above were familiar: the same unwavering cast of characters telling the same stories they had told for millennia. It made the multitude of changes that had occurred recently easier, knowing that some things remained totally static in the world.

The quiet in his room was blissful; he felt bad thinking it, but it was nice to have a moment of peace to himself. He loved his pack mates, more than anything, but his brain needed the alone time to decompress sometimes. The calm stillness of the room welcomed him, absorbing the loudest of the thoughts that rattled around inside his head like marbles in a jar.

Back in bed, he let the gentle rushing of the wind around the corners of the building lull him into a deep sleep.

[ourrecipebook]

Caramelized Cauliflower Pasta with Caper Butter

Serving: 2-3

Ingredients

200 g of pasta*, I used strozzapreti (gluten-free if needed)

½ large cauliflower, divided into florets

4 baby zucchini (optional), sliced

2 garlic cloves, very finely diced

2-3 tbsp extra virgin olive oil + more to grill vegetables

3 tbsp capers, chopped finely + a few whole to decorate

3 tbsp lemon juice + zest

smoked salt, to taste

black pepper, to taste

mild-heat chilli flakes (I used Turkish pul biber)

2 tsbp of toasted breadcrumbs from crusty white bread**, seasoned with salt

a handful of fresh mint leaves

1 tbsp pine nuts, toasted on a dry pan

Directions

Heat up a griddle pan on the stove (you can also use a BBQ for this or an oven at 400° F / 200° C). Cut cauliflower florets into halves. Brush them with a bit of olive oil and season with smoked salt. Arrange cauliflower pieces cut side down on a hot pan and do not turn over until they caramelize nicely. Then pop them to the other side for a few minutes. They will end up with a bit of a crunch but won’t be raw. Do the same with your zucchini slices (if using). Set aside.

Cook pasta al dente and drain.

In a small bowl, combine chopped capers with 2 tbsp of lemon juice and 1 tbsp of olive oil. Season with salt and pepper and mix well.

Warm up the remaining tablespoon (or two if you don’t mind a bit more oil) of olive oil on a medium size pan. Once warm, add finely diced garlic and let it cook for 1-2 minutes. Make sure you stir it all the time as garlic burns easily, especially when chopped that finely. Turn off the heat and add caper ‘butter’ mixture to the sautéed garlic. Stir well.

Add drained pasta to the pan and mix it around well to coat it in the caper ‘butter’. Add grilled vegetables and mix well.

Serve with a sprinkling of toasted pine nuts, lemon zest, chili flakes, breadcrumbs and fresh mint.

Notes

As this dish isn’t one of those with a large amount of sauce, it is best to use the type of pasta which has fairly large and smooth surface area like: strozzapreti, farfelle, penne, rigatoni or pappardelle.

I made my breadcrumbs by slicing 2 day old crusty bread into very thin slices and then toasting them on a hot griddle pan brushed with a bit of olive oil. I toasted them on both sides until nicely browned, cooled them and then crushed them in a pestle and mortar.

(Source)

[forkfulofflavor]

Spanish Potato Soup with Chorizo Ingredients: 1 tablespoon olive oil 9 ounces Spanish chorizo, spicy or mild, sliced 1 green bell pepper, deseeded and chopped 1 yellow onion, finely chopped 4 garlic cloves, minced 1 carrot, peeled and chopped 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 2 tablespoons double concentrated tomato paste 2 tablespoons flour 1.7 pounds waxy potatoes, peeled and cut into bite-sized pieces 6 cups chicken broth 3/4 cup heavy cream 2 tablespoons chopped fresh parsley Directions: Begin by prepping the ingredients: peel and cut the potatoes into bite-sized pieces, chop the bell pepper and carrot, finely chop the onion, mince the garlic cloves, and chop the parsley. Remove the casing from the chorizo if needed, then cut it lengthwise in half and slice. Heat the olive oil over medium-high heat in a large pot. Add the sliced chorizo and cook for 3 minutes, or until it starts to brown. Add the chopped bell pepper and cook for 2 minutes, followed by the onion and garlic. Cook for an additional 2 minutes, stirring frequently. Stir in the chopped carrot, salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Cook for 2 more minutes, allowing the flavors to combine. Add the tomato paste, stirring until it is well incorporated, then add the flour and stir to combine. Add the potatoes and pour in the chicken broth. Bring the soup to a boil, then cover, reduce the heat to medium-low, and let simmer for 15 minutes or until the potatoes are tender. Once the potatoes are tender, add the heavy cream and chopped parsley. Cook for 3 more minutes, then taste and adjust the salt if necessary. Serve hot with crusty bread on the side. Enjoy! Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 430 kcal per serving | Servings: 6 servings Spanish Potato Soup with Chorizo is a hearty, comforting dish that combines tender potatoes with the bold flavors of chorizo and a fragrant blend of spices. With a base of chicken broth enriched with cream, each spoonful is warming and satisfying. The smoky, slightly spicy chorizo adds a depth of flavor that perfectly complements the creamy potatoes and fresh vegetables. Ideal for a cozy meal on a chilly day, this soup is a true celebration of Spanish flavors. Serve it with crusty bread for dipping, and enjoy the comforting, bold taste of this Spanish-inspired soup. It’s an inviting, flavor-packed dish that’s easy to make and sure to become a family favorite.

[mariacallous]

Matbucha is a Maghrebi dish made of tomatoes and peppers and means “cooked salad” in Arabic. Jewish immigrants from Morocco, Tunisia, Algeria, and Libya brought matbucha with them to Israel, where it has become a staple of Israeli cuisine. Matbucha is nearly as popular as hummus, and the two are usually located right by each other at the grocery store. 

Matbucha is technically a salad, but it does take serious cooking time. While store-bought versions are convenient, nothing compares to making this recipe at home. First, you roast tomatoes and peppers until they are charred with a smoky flavor, and then you simmer the matbucha for over an hour until it becomes thick and luxurious. The slow simmering process can’t be rushed, as all the flavor comes from the slow-cooked tomatoes. Matbucha varies from kitchen to kitchen, some cooks add onions and/or garlic, and some prefer making it with lots of hot peppers. Adding some fresh chilli pepper is traditional; in this recipe, it adds a very mild and subtle heat.

Matbucha has the consistency of a dip or spread, and it is commonly served with first-course salads (salatim) at the start of Middle Eastern and North African meals. Matbucha also makes a delicious topping for grilled meat or fish, as a sandwich spread, and it can even be used as the base for shakshuka. 

Note: Matbucha can be eaten right after it cools, but it tastes even better the next day. It will last up to one week in the fridge.

[tubetrading]

How to Customise Your Chilli Garlic Sauce four Perfect Heat and Flavour

Chilli garlic sauce has become a culinary staple in many kitchens around the world.  Its spicy kick combined with the rich flavor of garlic makes it a versatile condiment that enhances a wide range of dishes.  Whether you are preparing a traditional Asian recipe, spicing up a pasta sauce, or simply adding a bit of heat to your snacks, chilli garlic sauce offers a unique combination of heat and flavor that appeals to many taste buds.

While pre-packaged chilli garlic sauces available from many food distributors companies can satisfy most needs, there is a growing trend toward customizing this fiery sauce to suit individual preferences.  In this blog, we will explore how to customize your chilli garlic sauce for the perfect balance of heat and flavor, while also highlighting how a leading chilli garlic sauce supplier in UAE, along with chilli garlic sauce exporters and food processing companies, are contributing to making this delicious condiment more accessible to a global audience.

Understanding the Basics of Chilli Garlic Sauce

At its core, chilli garlic sauce is made with two primary ingredients: chillies and garlic.  However, the complexity of its flavor goes beyond just these two components.  The sauce typically contains vinegar, sugar, and salt for balance, while additional ingredients like soy sauce, ginger, and spices can be incorporated for added depth.

The beauty of making your own chilli garlic sauce lies in the ability to customize it to your preferred heat level, sweetness, and acidity.  Moreover, you can adjust the texture—whether you like your sauce chunky or smooth—and the overall intensity of the flavors.

Key Ingredients to Consider

To create the perfect chilli garlic sauce, understanding the role of each key ingredient is crucial.  Here’s a breakdown of the main ingredients and how you can tweak them to customize the sauce:

Chillies:  The type and quantity of chillies used will define the heat level.  From mild, fruity chillies like Anaheim peppers to intense varieties like bird’s eye or habanero, the choice of chilli can dramatically alter the flavor profile of your sauce.

Garlic:  Garlic is the backbone of this sauce, providing a robust, savory flavor that complements the heat.  You can adjust the amount of garlic for a more pungent kick or mellow it down for a subtle undertone.

Vinegar:  Vinegar adds acidity to the sauce, balancing out the heat and creating a tangy finish.  Experiment with different vinegars—white vinegar, rice vinegar, or apple cider vinegar—to change the sauce's overall character.

Sweeteners:  Adding a touch of sweetness helps round out the sharpness of the heat and garlic.  Sugar, honey, or even fruit-based sweeteners like pineapple juice can be used to provide a balanced flavor.

Salt and Spices:  Salt enhances the overall taste, while additional spices like ginger, cumin, or coriander can add complexity to the sauce.

Customizing the Heat Level

One of the primary reasons people choose to make their own chilli garlic sauce is to control the heat level.  Heat is subjective, and what might be mildly spicy for one person could be unbearably hot for another.  Here are some tips to customize the heat level of your chilli garlic sauce:

Selecting the Right Chillies:  The Scoville scale measures the heat of chillies.  Mild chillies like poblano or bell peppers sit at the lower end of the scale, while fiery options like Scotch bonnets or ghost peppers rank higher.  For a mild sauce, consider using chillies with a Scoville rating below 1,000.  If you’re after extreme heat, choose chillies with ratings above 100,000.

Adjusting the Quantity:  Even if you use a hotter variety of chilli, you can moderate the heat by adjusting the quantity.  Use fewer chillies for a milder sauce, or increase the number if you want to crank up the heat.

Removing Seeds and Membranes:  Much of a chilli’s heat resides in its seeds and inner membranes.  By removing these parts before processing the chillies, you can tone down the heat while retaining the flavor.

Blending Chillies:  For a complex heat profile, blend different varieties of chillies.  For example, you can mix milder chillies for depth and flavor with a few hot chillies for an extra kick.  This gives you more control over the intensity of the heat while still delivering bold flavors.

Perfecting the Flavor Balance

Balancing heat with other flavors is key to creating a sauce that isn’t overwhelming.  Whether you’re a chilli garlic sauce exporter or a home chef, getting the balance right is essential for a sauce that appeals to a broad audience.  Here’s how you can adjust the other elements of your sauce to find the perfect balance:

Sweetness:  Too much heat can overpower the other flavors in your sauce, but a touch of sweetness can bring everything back into harmony.  Experiment with the amount and type of sweetener used.  Granulated sugar provides a neutral sweetness, while honey or brown sugar adds a richer dimension.  Fruit juices like mango or pineapple can also introduce a sweet yet tangy flavor that contrasts beautifully with the heat.

Acidity:  Acidity helps cut through the richness of the garlic and balance out the heat.  Vinegar is the most common acidic ingredient in chilli garlic sauce, but lemon or lime juice can also be used to achieve a fresher, more vibrant flavor.  Adjust the level of acidity based on your preference—a more acidic sauce will be tangier, while less vinegar will result in a milder, rounder flavor.

Garlic Intensity:  For garlic lovers, increasing the garlic content can create a bolder, more aromatic sauce.  Roasting the garlic before adding it to the sauce will mellow its sharpness and introduce a sweet, caramelized flavor.  If you prefer a raw, punchy garlic taste, you can use it fresh and finely minced.

Texture:  The texture of your chilli garlic sauce can also be customized.  If you prefer a smoother sauce, blend all the ingredients thoroughly until they reach a fine consistency.  For a chunkier sauce, pulse the ingredients in a food processor, leaving small pieces of garlic and chilli for added texture.

The Global Reach of Customized Chilli Garlic Sauce

The demand for chilli garlic sauce continues to grow globally, and food distributors and suppliers are constantly seeking innovative ways to cater to diverse markets.  As a chilli garlic sauce supplier in UAE, Modern Food Products is at the forefront of delivering premium-quality sauces to international markets.

By exporting customized chilli garlic sauces, food processing companies and chilli garlic sauce exporters help bring the unique flavors of homemade sauces to commercial kitchens and restaurants worldwide.  The flexibility to tweak the heat level, sweetness, and garlic intensity allows companies to cater to various cultural preferences and dietary needs.

In regions like the UAE, where diverse culinary traditions come together, chilli garlic sauce has become a beloved condiment in many households and restaurants.  As a chilli garlic sauce supplier in UAE, companies like Modern Food Products ensure that high-quality, customizable sauces are readily available to meet the demands of discerning consumers and chefs.

Conclusion:  Your Personalized Chilli Garlic Sauce Journey

Customizing your chilli garlic sauce allows you to tailor the flavors and heat to suit your taste preferences.  Whether you’re a fan of fiery hot sauces or prefer a milder, more balanced flavor, the options for customization are endless.

By experimenting with different types of chillies, adjusting the amount of garlic and vinegar, and incorporating unique spices and sweeteners, you can create a sauce that complements your favorite dishes perfectly.  Whether you’re preparing meals for family and friends or looking to enter the market as a chilli garlic sauce exporter, the ability to craft your own unique sauce will always set you apart.

As the global demand for premium sauces continues to rise, companies like Modern Food Products, a leading food processing company, are helping to shape the future of customizable sauces.  Through innovation and dedication to quality, these companies are bringing the joy of personalized sauces to kitchens around the world, offering consumers and chefs the opportunity to experience chilli garlic sauce in exciting new ways.

[kitchenhermit]

Neapolitan Green Peppers 

Peperoncini Verdi Alla Napoletana / Friggitelli 

This is my absolute favourite side dish in Naples. When these little green peppers come into season over the summer, I use them weekly as a side to meat, mixed into a pasta salad, or even as a pizza topping. Despite the name, they’re not spicy at all (unless you want them to be!) and this local side dish has a great balance of sweetness, spice and a slight bitterness that is addictive! 

These small peppers grow in the province of Naples, so I’m not sure how available they are outside of Italy. If you can’t find these green peppers (peperoncini verdi) in your local Italian grocer, then you could definitely try and swap them out with another type of mild pepper. 

My recipe is a spin on the traditional method of preparing these green peppers and I fully encourage everyone to play around with the flavours and find the seasoning that you like the best! The conventional version just has garlic, salt, pepper, and basil - but I really love my more robust version and I’m sure you will too!

Ingredients:

250 grams green peppers (stems and seeds removed) 

200 grams plum tomatoes (halved) 

4tbsp olive oil 

3 garlic cloves

Seasoning: 

1 tsp dried chilli pepper flakes 

2tsp salt

1 tsp black pepper

3 tsp paprika 

1/2 tbsp hot sauce (like sriracha) 

1 tsp sugar 

Fresh basil leaves

Method: 

First, you have to prepare the peppers. This is the most time-consuming part of the process, so get comfortable and maybe pop on some music!  With a small paring knife, cut off the stems and carefully insert the knife into the pepper removing as many of the seeds as you can (you won’t be able to get rid of all of them). Then place the prepared pepper into a big bowl of water. The reason why we are removing the seeds is to try and reduce some of the natural bitterness that these peppers have. 

This next step is optional, but I think it results in much more fragrant and sweet peppers. When the peppers are ready put a pot of water on to boil. Strain the peppers (the water should be full of excess seeds) and when the water is boiling put all the peppers in. Boil for about 5 minutes until the peppers are slightly softened and the water is an acidic yellow colour (this is a good sign that you've extracted the bitter compounds*). Carefully strain the peppers.

Now, heat a large frying pan over medium heat with 2 tbsp of olive oil and one peeled garlic clove. When it’s hot, add in the peppers. With a heat-proof utensil, mix them around in the pan until they are all coated in oil. Cover the pan with a lid. For about 10 minutes cook like this, removing the lid every couple of minutes to mix everything together. When the peppers are looking soft and some are starting to brown a little, remove them from the pan. 

In the same pan, add another 2 tbsp of olive oil, the remaining 2 peeled garlic cloves, and dried chilli pepper flakes. Mix in the halved plum tomatoes and a few basil leaves. At this point, it’s time for the seasoning, so add in the salt, pepper, paprika, hot sauce, and sugar. Let this all cook for about 15 minutes without the lid, stirring regularly. When the tomatoes have softened and it’s getting saucy, add the green peppers back in and cook all together for another 5 minutes. Before taking it off the heat, make sure to try the peppers and adjust the seasoning if needed. Finally, add a few more basil leaves and remove the garlic cloves (although I always like to leave them in and eat them!)

Put everything in a heat-proof container and let it cool to room temperature before putting it in the fridge. These peppers are best served the following day. Serve with some more basil leaves for decoration.

Did you try this recipe? Let me know on Instagram! 

Notes:

Feel free to play around with the seasoning - I always taste the dish a few minutes before turning off the pan to make adjustments.

This dish can seem a bit time-consuming, but I always make a big batch and keep it in the fridge (it lasts for up to four days refrigerated).

The reason I boil the peppers is to reduce some of the natural bitterness and remove more seeds. This is an optional step and most people don't do it. However, if you do skip you may need to fry your peppers for a bit longer.

[hidden-but]

Red Hot Chilli Peppers? Tbh more like peppers of a very mild heat

[rabbitcruiser]

National Chili Day

A hearty meal full of beans and savory meat, topped off with sour cream, cheese, and diced onions — warm, spicy comfort.

Some like it hot, some like it mild, some like it on top of a baked potato and some prefer it with or without beans – but however it is most appreciated, National Chili Day is the perfect excuse for millions of spicy food fans all around the world to chow down on a bowl of this delicious fiery favorite.

History of National Chili Day

Though many people believe chili originated purely in Mexico, modern thinking suggests that it was probably truly created in Texas and is a blend of Native American, Spanish, and Mexican cuisines. This claim is supported by the fact that the first-ever written reference to chili occurred in the city of San Antonio, Texas in 1828. This is just one of the many delicious varieties of food that fall into the category of Tex-Mex.

However, one legend dates chili back a little further, stating that some immigrants who came from the Canary Islands brought the recipe with them to San Antonio when they settled there in the 1700s. This was before the name “chili” came to be and it was simply referred to as “Spanish stew”.

Eventually, by the 1880s, a popular way to eat the dish in San Antonio was by picking up a “bowl o’ red” at a chili stand in an open-air stall, usually run by a “chili queen”. The popularity of chili began to spread throughout the US, and it was given a huge boost when it was featured at the 1893 World’s Fair which took place in Chicago, Illinois.

The dish that is now known as simply “chili” has, in the past, often been referred to as “chili con carne”, which just means chili with meat. Of course, today, many people make it without meat, and it can easily even be made into a vegan dish with no animal products of any kind.

Some people do tend to spell it differently, depending on where they are from. Most Americans will include only one “l” in the word, while some British folks and people from other parts of the world may add an additional letter to spell it “chilli”. But no matter how it is spelled, this is certainly a tasty dish that is worthy of celebration!

National Chili Day Timeline

1828

First written description of Chili

J. C. Clopper writes, after visiting San Antonio, Texas, about “a kind of hash with nearly as many peppers as there are pieces of meat – this is all stewed together.”

1880s

Chili stands become popular in San Antonio

Women who are called “Chili Queens” set up trailers or carts to serve spicy bowls of beans and meat (chili con carne) to workers and passersby on the street, where small tables, seats and lanterns were set up. These last until the 1930s when the health department shuts them down.

1896

Chili powder is invented in Texas

German immigrant William Gebhardt creates a way to pulverize dried chiles using a meat grinder, which eventually becomes the product known as Gebhardt’s Eagle Chili Powder. It’s a critical ingredient in Chili.

1960s

An American president loves chili

Lydon Johnson, president of the United States from 1963-1969, declares that Texas Chili is the best: “One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”

1977

Chili becomes the state dish of Texas

As the continuation of its association with Texas, the state’s legislature names Chili the state dish.

How to Celebrate National Chili Day

Though not an official public holiday, National Chili Day is widely celebrated with many restaurants offering free samples of their own unique recipes. Others mark the day with a huge chili party for family and friends – or simply make sure they have a big bowl of chili for lunch!

Try out these fun ideas for celebrating the day:

Make a Big Pot of Chili

Even people who don’t really do much cooking can make a pot of chili to enjoy with a whole group of friends. It really is one of those meals that allows pretty much everything to be thrown into a pot and simmered while the flavors meld together.

A classic chilli recipe usually consists of a protein (often meat as well as beans), some sauce (usually tomato sauce), some veggies (corn, onion and diced tomatoes are typical) and spices for flavor (chili powder, garlic, cayenne pepper, onion powder and paprika). Toss in some jalapenos or other chili peppers for a little bit of kick. Let the whole thing simmer for a while and enjoy!

Learn Some Fun Facts About Chili

Celebrate the day and impress friends by spouting off interesting tidbits about this delicious dish. Get started with these, and then do a bit of internet research to add in a few more, just for fun:

Lyndon B. Johnson, United States President from 1963-1969, was a huge lover of chili and named his favorite recipe after his ranch in Texas, Pedernales River Chili. Americans were so fond of it that his wife, Lady Bird Johnson, had the recipe printed up on cards and mailed out from the White House.

In 1977, lobbyists worked to convince the state legislature to call chilli the official state food of Texas.

In the late 1890s, it was possible to buy a bowl of chili off of the back of a wagon for a mere 5 cents. This even came with an unlimited number of crackers to go along with it–and usually a glass of water too.

The first chili cook-off is recorded to have taken place in 1952 at the State Fair of Texas located in Dallas. But another story says that the first one took place in 1967 in Terlingua, Texas, where no winner was declared–as it was a tie between a native Texan and a person from New York!

Enjoy a Chili Contest

Chili is a food that people love to gather around–and it’s great for competing too! Whether participating in a chili cookoff that pits top chefs against each other, or a chili-eating contest where the winner consumes the most chili in a short amount of time, this is a dish that can be filled with fun.

Today’s chili cook offs can get pretty serious, where contestants often use ingredients that will help them to create the most intense flavor possible. They also try to be unique, using interesting meats such as sausage, turkey or even venison, as well accessing a variety of chili peppers to create just the right amount of heat.

Get into the competitive spirit by participating, or just enjoy watching and rooting for a favorite person to win. Can’t find a chili contest in the local area? Don’t let that get in the way–go ahead and start one in honor of National Chili Day!

Get Creative with Chili Recipes

Getting involved in this day can be a delightful culinary experience! Take things far beyond the ordinary by including unique and interesting ingredients into that pot of chili. While the classic recipes are certainly amazing, these types of ideas get things moving to a whole other level:

Chorizo Sweet Potato Chili. Give that pot of chili a delightful twist using a paleo friendly recipe that is a quick fix (can be on the table in around 30 minutes!). Chopped vegetables and some spicy chorizo sausage are flavors that meld together deliciously.

Short Rib Black Bean Chili. Beginning with short ribs as the protein base, this chili is slow cooked with the bones to add tons of flavor and depth. Mildly spicy, the black beans round out the taste into something delightfully delicious.

Spicy Chocolate Chili (Vegan). Sweet potatoes, maple syrup and cocoa powder work together in this recipe in a surprising way. Filled with beans and veggies, then topped with cilantro, lime and pumpkin seeds, this unique recipe will keep the whole family coming back for more!

Kale and Barley Chili. Keep things super healthy with this chili that is filled with healthy greens. Add some white beans in for extra protein and bulk!

National Chili Day FAQs

When is National Chili Day?

National Chili Day is observed on the fourth Thursday of February, which is the perfect time of year to enjoy a spicy bowl of deliciousness.

Where was Chili invented?

Most likely, the origins of the dish known today as chili came from the southwestern parts of the United States, particularly Texas. Some stories say that the idea was brought from the Canary Islands in the 1700s.

Is Chili a soup?

Because it doesn’t usually use stock or broth, Chili isn’t necessarily considered to be a soup. Actually, it would be considered to be more of a stew because it is thicker, with a more solid base.

Is Chili healthy?

Depending on how it is made, Chili can be a rather healthy meal. It contains nutrients such as protein, fiber, iron, Vitamin C and more. Of course, it’s healthier if it is made with lean meat and less fat.

How to make Chili?

Most Chili recipes will include the basic ingredients of ground beef, beans, onions, tomato sauce, spices and tomatoes. The ingredients are cooked together for some time to allow the flavors to meld together.

Source

[severalowls]

Quick "what the fuck ever's left over, wing it" rice bowl thing which turned out really good so I'm writing it down:

Like 200g pork mince

1 carrot (cubed), 2 spring onions (sliced, probably more if you have more than 2 in the fridge), 4 cloves garlic (minced), generous teaspoon of jarred minced ginger, 1 fresh chili (thin sliced), some black pepper

half a star of crushed star anise, like a teaspoon of cinnamon, like 2 teaspoons hot chili flakes

Like idk Some light soy sauce, idk like a splash of shaoxing wine, idk like a drizzle of mirin (why both? mood of it), like... 2-3 teaspoons szechuan pepper oil

Fry pork mince, add black pepper + star anise + cinnamon, splash of soy sauce, until browned.

Add ginger, whites of spring onions, garlic, fresh chili until flavour exists

add shaoxing wing, mirin, another splash of soy suace, chilli flakes, carrots, cook until carrots are cooked but not mush.

Add greens of spring onions for like 30 seconds, serve over rice. serves one person who didn't have lunch. I'd describe it as mild-spice but flavourful.

[ryuzatodraws-archive]

“Oh really?”

[shamera]

nano day 3

don't ask i'm definitely not proud

but at least i did some

This time, it was the star anise that was missing. 

Li Lianhua clicked his tongue at the missing ingredient, brows furrowed as he studied the array out on the counter already. They were out of chilli oil, and somehow each time this happened, there was an ingredient missing to delay Li Lianhua in making more. 

It couldn’t be helped, not when Fang Duobing continued to loudly and vehemently disparage Li Lianhua’s choice in spices whenever the young man made his way into the kitchen. It just meant that Li Lianhua had greater motivation to try even stranger dishes, and make sure to feed it to the others. 

Su Xiaoyong peered around him to take the empty containers, and gave it a sniff. 

“Star anise?” She guessed, and then brightened. “Does Fang Duobing think he can stop us by stealing ingredients? Well, I brought some with me! Don’t worry, Li-dage, I have my own pouch of herbs and spices we can use, and we can make sure dinner is extra spicy for him!”

Around them in the outdoor kitchen, the morning dew was still drying on fresh leaves, barely budding from branches after the harsh winter started giving way mere days ago. The weather was cool enough for them both to be in thicker cloaks, although the winter clothes were traded for something lighter to account for the warmer air and the fires keeping the kitchen warm with bubbling dishes. 

The visiting young woman set down the pestle and smoothed down the pale green of her dress before declaring, “I’ll go get it. Be right back!”

Her footsteps were quick and nearly silent, covered by the sounds of birds in the morning. If not for her bright greeting to Di Feisheng halfway down the path, Li Lianhua might have missed the footsteps coming up at the same pattern, camouflage in the sound of Su Xiaoyong’s steps. 

Instead, he collected the dried peppers and garlic, portioning them out as diligently as he would medicine. 

“Cooking this early in the morning?” Di Feisheng’s voice asked as the man stepped into the outdoor kitchen. “You said it was too cold in the mornings to do so just yesterday.”

“Xiaobao will be back from his latest case today.” Li Lianhua said, and heard the amused huff of air behind him. 

“...We’ll be having a strange dinner, then.”

Turning, Li Lianhua pointed a ladle at the man. “You’ve never complained!”

“Why would I? Food is food.”

It had taken months, nearly a year, before Di Feisheng would voluntarily eat Li Lianhua’s cooking, although he claimed it wasn’t the taste of it that was off putting. The man willingly ate everything put in front of him, once he could actually be coaxed into eating something other than plain rice or plain vegetables or plain meat. 

Seasoning, Li Lianhua found, was not something Di Feisheng cared for. It hid the taste of whether food was fresh or rotten, whether it was tampered with or not. It had taken months before the man willingly reached for one of Li Lianhua’s stranger dishes, an experiment on combining sour and salty that even Fang Duobing (who complained and complained but in the end usually ended up eating the most) would not touch. 

Once that happened, Di Feisheng became the one to finish off the plates that others wouldn’t touch, although he did prefer to fight Fang Duobing on the tastier dishes on a weekly basis. 

This time around, Li Lianhua planned on seasoning fish with hot oil— but rather than the ginger and salted scallions in oil, wouldn’t it be more flavourful to use chilli oil instead? He could, of course, include the ginger and salted scallions in chilli oil as well, and maybe this time Fang Duobing wouldn’t make ridiculous faces at the dish. 

That was, however, unlikely. 

Li Lianhua hesitated over a jar of dried herbs. It wasn’t something that was usually added as a food ingredient, but it was medicinal and good for the body… 

“You should add it,” Di Feisheng said, as if reading his thoughts. “It can’t hurt.”

There was a mild undertone of amusement colouring the words, and Li Lianhua gave a considering hum before agreeing, emptying the jar out into the wide mortar. If Xiaobao was going to complain about the taste anyway, might as well make it slightly better for him. 

“Here,” Li Lianhua offered his spot to Di Feisheng, who took up the pestle, “I’ll get started on the oil.”

They worked together in silence for some time before Su Xiaoyong came back with a small folded packet of spices. She lifted a hand to her nose as she got close, fingers under her nostrils as she grimaced. 

“Why is the scent so sweet?” She asked, “We haven't used any of the star anise yet.”

Sweet was good, right? That was the point of the star anise, and if they hadn’t managed to get any of that, then… 

“Is that vernal grass? That shouldn’t—”

But Di Feisheng continued to grind, expression blank even as Su Xiaoyong tried to shove herself between him and the mortar and pestle. “What of it?”

“It’s far too potent!” The young woman insisted, but then slumped when she realised she was already too late, and the grass had made itself a paste-like consistency amongst the other dried ingredients. “It’s going— it’s going to taste like grass—”

“Help me with the pan,” Li Lianhua said instead, distracting her as he went to pull out the small straw mat used for drying peanuts. She looked over his way, expression brightening at the thought of roasted peanuts. 

This was the scene Fang Duobing arrived at, hours later when the sun was high in the sky and the temperature warmed enough that all three cooks discarded their cloaks over the back of a wooden chair. 

The young man was dressed in several formal layers, embroidered blue robe underneath a gauzy layer that denoted his noble status alongside the silver-edged accessories and dyed leather bracers and belt. He still wore his hair in a high ponytail, although his bangs now brushed lower to be brushed back behind his ears. 

Li Lianhua imagined that the young man would complain about the mixture of scents, the amalgamation of different fragrances coming from the stove off-putting to even himself, although he remained rather stoic about it. Su Xiaoyong, on the other hand, had long since decided to tie a rag across her face, although she still seemed pleased to be there with him. 

Perhaps it was petty to raise such a reaction with Fang Duobing, but Li Lianhua found it a nice tradition for when the man came home again, and he— 

“Su Xiaoyong,” Fang Duobing said, no hint of having registered the smells at all. He looked exceptionally grim, holding onto a letter in his hands. “You’ve got news.”

— 

Su Xiaoyong excused herself after reading the letter, her normally bright and cheery exterior falling into something serious and blank, lips turned downward in upset. 

“So?” Di Feisheng asked after Fang Duobing wrested control of the ladle away from Li Lianhua, who did not give much resistance after they all fell quiet. The young man banked the fires, jaw tense as he settled all the boiling sauces. 

“There’s been an incident.” Fang Duobing confirmed, and then shook his head. “The last case went fine, but I received word after of an assassination attempt on Lord Su. He’s been moved from his estate for his own safety, and is likely requesting that his granddaughter join him. No one knows who did it, and no one knows why.”

“Lord Su is knowledgeable.” Li Lianhua said. “It’s likely he learned something he should not have.”

“Maybe.” Fang Duobing agreed. “Someone could want to kill him for that knowledge. But we don’t know what he knows, which means we have no leads on who it might be.”

They moved from the kitchen to an attached pavilion, away from the smoke for a fresh breeze, and Li Lianhua sat with a satisfied sigh. His knees had been particularly irritable lately, but he didn’t want to draw attention to his still healing body. So long as the present was an improvement from a season previous, it seemed a null point to complain. 

Di Feisheng sat opposite, while Fang Duobing settled next to him. 

“What if they know—?” Fang Duobing murmured, but Li Lianhua shook his head to stop him. 

“Why would anyone care about the identity of a failed poet?” Li Lianhua asked. “Lord Su has far more dangerous knowledge in his home and his books. Has there been anything he learned recently which might threaten anyway?”

“I don’t keep track of that,” Fang Duobing admitted. “Miss Su might.”

There was a good chance Su Xiaoyong might not know, with the time she spent visiting Yunji Pavilion in recent months. It hadn’t been too long since Madam Qin finally allowed long-term visitors since the past years Li Lianhua had still been too sickly to entertain. True to form, however, Su Xiaoyong wheedled her way into visiting as often as she could, bringing along with her presents and compliments until Madam Qin smiled and preened at the young woman’s presence. 

(“This place could do with a woman’s touch for things I am too old to maintain,” Shiniang told him the last time he had been feverish and bedbound, patting his hand placatingly between her mending. “You young man help care for this place plenty, but you haven’t the eye for things the way women would.”) 

“If she knew,” Li Lianhua said, “she may be a target as well.”

There was no need to target Su Wencai for fame or money, not when the scholar was well-known to be quite modest in wealth and demeanour. His greatest contribution was his mind and library of knowledge in his brain. 

Two years ago, the famed scholar took a trip with his granddaughter to visit an ailing man, and between him and Madam Qin, they came up with a new identity for Li Lianhua, one that would escape the interests of the imperial court for just how simple it was. Qin Huahua would be the wayward son of Madam Qin, a failed poet who studied under Su Wencai for a time before returning home to support his ageing mother. Li Lianhua had written terrible poetry and limericks until his hand ached for Lord Su to take back with him, using as evidence of a student that might have resided with the usually secluded scholar on and off for a period of years. 

With the discrete help of Yang Yunchun, they managed to rustle up official documentation papers just a bit altered for Li Lianhua. He had yet to use the identity, although that was only because Li Lianhua had yet to leave Yunji Pavilion for any amount of time outside of some walks through the mountain searching for herbs. 

Instead, for the past two years Yunji Pavilion opened to a variety of guests, the public reasoning being that Madam Qin was giving martial arts advice for those who sought her out, and unofficially so that those in the know could visit and assuage their worries over Li Lianhua’s steadily improving health. It had taken almost four years since the Styx flower, but he felt far healthier than he had toward the end. 

“I sent inquiries to Tianji Hall,” Fang Duobing admitted as he reached within his bag to bring out three bright persimmons, setting two on the table and taking out a short knife to deftly slice the last one into long slices, the inside barely starting to soften into ripeness. Di Feisheng took one of the ones on the table and bit into it, not caring to so much as brush off the surface. “So far no one knows why anyone would target Lord Su. He’s been on good terms with— everyone, really. No new trade treaties, no abnormal source of income, no recently learnt secrets.”

Fang Duobing hesitated a second, then continued to slice, “Apart from you, that is.”

With that, he handed Li Lianhua one of the slices. 

“Then it has to do with us?” Di Feisheng asked. 

“I don’t know,” Fang Duobing said. “And I don’t like it. Whether it does or not, it might be best if we don’t stay here for the time being. If Lord Su was attacked, then I don’t want to bring trouble to Yunji Pavilion. I’d rather no one even found out about this place.”

Li Lianhua didn’t respond to that, occupying himself with the winter fruit. It was true that it wouldn’t do to bring trouble to Yunji Pavilion, yet it was also heavily defended and one of the safest places in the world. 

Fang Duobing handed him another slice after he finished the first, the young man’s brows furrowed in thought even as he refrained from eating as of yet. 

“I know where to go.” Su Xiaoyong’s voice called out from a distance away. Li Lianhua lifted his gaze to see the young woman halfway across the courtyard, complexion wan in the bright sunlight. She walked toward them, each step purposeful and determined. Despite the shock prior, her back was straight and her head held high. 

Normally, Fang Duobing would turn up his nose at her presence, a gesture mirrored by Su Xiaoyong herself in a childish rivalry and lead to the both of them competing heavily in almost everything either of them did, whether it be cleaning dishes or carrying heavy loads. Li Lianhua thought it was rather sweet that the two got along so well, even if both denied it vehemently. 

Now, Fang Duobing only said, “You should stay here. No one knows you’re here.”

Su Xiaoyong made her way over to the table and slapped her palms down on it. “You’re sure about that? Grandfather didn’t leave much information, but he’s told me a little about the exchange of information in the jianghu, and if there’s information about potential assassins that Tianji Hall and Baichuan Court has no knowledge of, then there’s one more place to look.”

Fang Duobing gave her a flat look, more reminiscent of their usual antics. He gave Li Lianhua a third slice, despite him not being finished with the second. “The Imperial Court doesn’t keep tabs on the jianghu like that. If they did, they’d go to Tianji Hall.”

“Not the court.” She said, and jabbed at the table with a finger. “And not somewhere any of us have been before. It’s Hongling Garden.”

Fang Duobing scoffed. “That’s a children’s tale.”

“It’s not! It’s a base for assassins, but, look,” Su Xiaoyong snatched the last of the persimmons, prompting Fang Duobing to make an offended noises in protest. “I know where it is. I asked grandfather a long time ago, and he told me I shouldn’t go there unless there was life or death knowledge that I needed. And now he tells me that I can’t come home, and that he doesn’t know what’s going on but he also can’t leave where he’s at.”

She took a large bite of the persimmon, chewing angrily and swallowing before adding, “So I’m going to figure this out myself! Someone is targeting my grandfather, and he doesn’t know who or why, and if this person finds him, they might try again and this time succeed. This is a matter of life and death to me, and I’ll go myself if I have to.”

“Take that sworn brother of yours with you.” Di Feisheng suggested, both helpful and not. 

“Guan-xiong has been busy with a long-term patient lately.” Su Xiaoyong admitted, shoulders slumping. “And if I take him, they’ll know who I am immediately. So this time…”

She pointed the bitten persimmon at Fang Duobing. 

“I’ll need your help!” She claimed, and then scrunched up her nose as if she couldn’t believe what she just said. “At least. Fang Duobing, I need you to lend me your reputation.”

“For what?” The young man exclaimed, frowning. “You have your own!”

“Oh, don’t fuss.” She told him. “You’ll like it as much as I hate it.”

HuaHua as in 嘩嘩, not flower. I wanted a homonym, so I went with 'the sound of flowing water' Hongling Garden, as 紅嶺園 I got lazy here, so it's Red Ridge Garden.

[carnivalsupermarket]

Smoky Chicken & Chorizo Enchiladas

Instructions

Pre-heat oven to 175C/350°F Grease an 8″ square or an oval baking dish.

Mix the cooked chicken and chopped chorizo sausage together, and then set aside.

Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chilli powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.

Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).

Cover the casserole with aluminium foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.

Serve immediately with sour cream, jalapeño peppers and chopped cilantro or parsley. I find that a green salad is the perfect accompaniment to this, but rice would also be good.

To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

Ingredients

2 cups chopped cooked chicken 6 inches hot chorizo sausage, cut into chunks 2 cups mild salsa 1⁄2 cup water (optional) 1⁄2 teaspoon garlic powder 2 teaspoons dried chipotle powder (more or less to personal taste) salt and pepper 15 ounces corn kernels, drained (600g) 1⁄4 cup pimento stuffed green olive, halved 1 cup sour cream (8 ozs) 6 flour tortillas, cut into strips (8-inch) 2 cups grated cheese, to taste sour cream, to serve chopped jalapeno pepper, to serve cilantro or parsley, chopped, to serve

[petermorwood]

I'm definitely going to make this.

Meanwhile, here's a related appetiser / starter recipe from the first cookbook I ever bought for myself.

Mushrooms Paprikash (serves 4)

Ingredients

1 oz / 30 g butter

2 Tbsp chopped shallots

1 lb /400 g mushrooms, sliced

coarse salt and freshly ground pepper

2 tsp Hungarian paprika

1 tsp flour

4 fl. oz /125 ml sour cream

fresh chopped parsley to garnish

Method

Melt the butter in a large frying pan and soften the shallots without burning.

Add the mushrooms and salt and cook for about 10 minutes, or until the juices begin to form.

Add the pepper, paprika, and flour and cook for another two minutes, stirring.

Add the sour cream just long enough to heat through, remove, and serve with parsley on top.

Note: the book suggests serving on toast or in pastry shells. Instead of toast, fry slices of bread in butter, that way they stay crisp. As for pastry, make small shortcrust pie shells or puff-pastry vol-au-vent cases (here you could cheat and buy frozen ones. I won't tell...) ;->

*****

To round off Soup and Starter, here are a couple of Mushroom Paprikash recipes which are Main Course. This one's from GoodFood, and this one's from Offbeat Budapest.

*****

And here's the cookbook. First published in the USA in 1977, this UK edition is from 1985. I don't know if it's still in print, but a used copy is well worth getting hold of, because these dishes are fairly easy to make.

They are (even 40 years ago when my Kitchen Adventures expertise was printed in very small letters) the sort of things you can make at home, rather than accumulated complex ingredients, elaborate instructions and beautiful pictures that drive home the reason why restaurants exist.

They range from Mexico to Morocco, Hungary to Hunan, and from pretty hot to pleasantly mild, and one is the recipe I adapted into my Pork with Chillis and Chocolate, an Irish take on molé.

O'leagh, perhaps...? Well, perhaps not. :-P

I've made it at home and for friends in England, Austria and the USA. That last one, in Los Angeles, was pretty memorable, because after dinner was over @dduane found George Takei in the kitchen, mopping a few last dregs from the casserole with a chunk of crusty bread.

I've never, ever had a higher compliment about my cooking. :-D

I made Hungarian mushroom soup and it's a little too delicious to be real

[tubetrading]

The Fiery World of Hot Sauce: A Comprehensive Guide to Varieties and Scoville Units

Foodies all around the world have fallen in love with hot sauce for its intoxicating blend of heat and flavour.  There is a wide range of hot sauces available, each with its own unique flavour and level of spiciness measured in Scoville units.  In this in-depth primer, you'll learn everything there is to know about the spicy condiment known as hot sauce, from its many varieties and historical contexts to its measurement of heat on the Scoville scale.  From the heart of Saudi Arabia to your table.  Choose our hot sauce from the trusted Hot Sauce supplier in KSA (Kingdom of Saudi Arabia) - Modern Food Products.

The Origins of Hot Sauce:

Ancient cultures like the Aztecs were using chilli peppers in their cooking for thousands of years, which is where the idea for spicy sauce likely originated.  Ingredients like vinegar, salt, spices, and even fruit or vegetables can be added to the mix for preparing spicy sauce.  The resulting sauce can be used to enhance the flavour of food and awaken the taste buds.

Varieties of Hot Sauce:

There is a broad selection of spicy sauces, each with its own special blend of spices and flavour.  Here are some popular types of hot sauce you could encounter:

Tabasco Sauce:  Famous hot sauce, Tabasco, is prepared by combining Tabasco chilli peppers, vinegar, and salt.  Its sour taste and gentle heat make it a welcome addition to foods like pizza, eggs, and soups.

Sriracha:  Sriracha is a Thai sauce that is prepared from red chilli peppers, garlic, vinegar, sugar, and salt and has a velvety texture.  It's great for dipping, drizzled over noodles, or used as a marinade for meats, as it has just the right amount of heat and sweetness.

Louisiana Hot Sauce:  Originating in the state of Louisiana, this fiery condiment is a mainstay of Southern cooking.  It's a flexible condiment because it's made with aged cayenne peppers, vinegar, and salt yet has a lower heat than other versions.

Habanero Hot Sauce:  The habanero peppers, carrots, onions, and lime juice that go into the making of habanero hot sauce are what give it its signature fruity flavour and extreme heat.  Salsas, marinades, and even cocktails can benefit from the spicy kick that it brings.

Ghost Pepper Sauce:  A leading contender for individuals looking for a very intense level of heat is ghost pepper sauce.  This sauce, which is not for the faint of heart and should only be used in moderation because it is made from one of the hottest chilli peppers on the Scoville scale, should be avoided.

Scoville Units and Measuring Heat:

The Scoville scale, which was named after an American chemist called Wilbur Scoville, is used to determine how spicy a particular hot sauce is.  This scale is used to measure the amount of capsaicin, which is the chemical that gives chilli peppers their characteristic burning sensation when consumed.  Pure capsaicin has a Scoville rating of 16 million, which places it at the top of the list, whereas bell peppers and other relatively mild peppers have a score of zero.

For instance, the Scoville scale places a moderate jalapeno pepper somewhere between 2,500 and 8,000 units, while the notorious Carolina Reaper, which is considered to be one of the hottest chilli peppers in the world, registers a searing 1.6 million to 2.2 million units.  Taste the authentic flavours of Saudi Arabia.  Shop hot sauces from Modern Food Products - one of the top Hot Sauce manufacturers in KSA (Kingdom of Saudi Arabia) and elevate your dishes!

Choosing the Right Hot Sauce for Your Palate:

When choosing a spicy sauce, it is important to take into account both your ability to tolerate heat and your preferred flavours.  If you've never had hot sauce before, it's best, to begin with a variety that's not too spicy, like Tabasco or Louisiana Hot Sauce.  Move on to more fiery options like habanero or ghost pepper sauce as your tolerance for heat increases.

Pay attention to the list of ingredients as well because some hot sauces include additives such as artificial colours, preservatives, or an excessive amount of sodium in their formulations.  To take your culinary experience to the next level, choose sauces that are made with natural ingredients.

Final Thoughts:

The arena of hot sauce is an exciting and varied one, as it offers a wide variety of flavours and Scoville unit ratings to accommodate a variety of different preferences in terms of taste.  There is a variety of hot sauces available, ranging from those with a subtle tang, like Tabasco, to those with blistering heat, like ghost pepper sauce.  Just keep in mind to take things slowly at first, relish the aromas, and have fun as you venture into the blazing realm of spicy sauce.  Why not pique your curiosity about new flavours by adding a dash of hot sauce to one of your dishes today? Get hot sauce from Modern Food Products - a leading Hot Sauce supplier in KSA (Kingdom of Saudi Arabia).