#national cookbook month

[sasha4books]

Cookbook Spotlight!

The Scooby-Doo! Cookbook: Kid-Friendly Recipes for the Whole Gang by Katrina Jorgensen

I 💗 Scooby-Doo

[sfarticles]

Philadelphia to present Cookbooks and Convos Events are scheduled all around the area to celebrate National Cookbook Month.

A small part of Stephen Fries’ cookbook collection. (Stephen Fries)

National Cookbook Month is celebrated in October, and Greater Philadelphia is gearing up for it with a month of events beginning Oct. 8 and running until Oct. 22, with a preview scheduled for Thursday.

It’s called Cookbooks & Convos. As you might already know from reading my columns, I am an avid cookbook collector, so this event piqued my interest. I might even make the trip to Greater Philadelphia to feed my cookbook addiction.

By the time you read this, I will have attended the International Association of Culinary Professionals annual summit and cookbook awards in Brooklyn, N.Y. So much for predictions that cookbooks will fade into obscurity.

Sisterly Love Collective, https://www.sisterlylovephilly.com, an alliance of women food entrepreneurs, bar owners and restaurateurs, is the organizer. Showcasing highly acclaimed chefs and cookbook authors, the organization’s mission is to “empower and celebrate the talented female chefs and authors who make Philadelphia’s culinary scene thrive.”

“Events span several cookbook-centric formats, including food-filled author meet-and-greets, happy hours, demos, collaborative dinners and more, featuring nationally acclaimed female cookbook authors popping up across the city with Philadelphia’s women-owned food related businesses,” the organizers said.

In its second year, Cookbooks & Convos takes inspiration from the highly regarded Philadelphia program, The Book and The Cook, which took place from 1984 to 2007. You might recall its partnership of cookbook authors and Philadelphia restaurants.

Participants in the 2023 Cookbooks and Convos event get together. (High Street Hospitality Group)

“Sisterly Love Collective reinvigorates the essence of this program in Cookbook & Convos with the added twist of programming largely featuring female authors and talent,” the organizers said. “While a celebration of femmes in food, Cookbooks & Convos events are open to everyone.”

Peruse the exciting lineup of events; you’ll be sure to find one or more that interest you. Meet top female culinary artists from across the United States, who will be sharing their recent book releases.

Come celebrate National Cookbook Month at Cookbooks & Convos events, and as the event’s website says, “Connect, learn, and be inspired by the rich tapestry of women’s contributions to the culinary world.”

Then, get out those cookbooks and cook up a storm!

The festivities are presented by OpenTable and sponsored by Comcast, Philadelphia Magazine, Simpli, and Visit Philly. Cookbooks & Convos’ book partner will be the newly opened cookbook shop Binding Agents (908 Catherine St.). For more information on the event, visit www.cookbooksandconvos.com.

The lineup

• Thursday: Paola Velez, author of “Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store,” with Ashley Huston, Dreamworld Bakes, Gina Santos, Minorya Coffee, at Barnes & Noble (1708 Chestnut St.) Tickets: https://tinyurl.com/bdzfbw53

• Oct. 8: Rose Previte, author of “Maydān: Recipes from Lebanon and Beyond,” with Ange Branca at Kampar Restaurant (611 S. 7th St.) Tickets 5 p.m. — Upstairs at Kongsi ($100); 7 p.m. — Exclusive Chef’s Table ($150)

• Oct. 9: Nini Nguyen, author of “Đặc Biệt,” with Thanh Nguyen at Gabriella’s Vietnam (1837 E. Passyunk Ave.) Tickets: https://tinyurl.com/bdeuhdu9

• Oct. 10: Kristina Cho, author of “Chinese Enough,” with Christina McKeough at Ellen Yin’s at High Street (101 S. 9th St.) Tickets: https://tinyurl.com/3c62kpnj

• Oct. 11: Kristina Cho, author of “Chinese Enough,” at High Street Bakery (101 S. 9th St.) featuring recipes from “Chinese Enough” and “Mooncakes” This is a bakery takeover, no tickets needed.

• Oct. 16: Hetty McKinnon, author of “Tenderheart,” with Galli Arbel of Anna & Bel and Tyler Akin of Bastia at Bastia (1401 E. Susquehanna Ave.) Tickets: https://tinyurl.com/bd7prfdy

• Oct. 17: Melissa Martin, author of “Mosquito Supper Club,” with Aimee Olexy at Talula’s Daily (210 W. Washington Square) Tickets: https://tinyurl.com/fxhcnfme

• Oct. 19: Aliza Arabanel + Tanya Bush, authors/hosts of “Cake Zine / Taste Podcast,” with Dreamworld Bakes, Party Girl Bake Club, Fiore & Cake Life Bake Shop at Mural City Cellars (1831 Frankford Ave.) Tickets: https://tinyurl.com/bpa2vxtv

• Oct. 20: Clarice Lam, author of “Breaking Bao” with Tova du Plessis at Essen Bakery North (110 W. Berks St) Tickets: https://tinyurl.com/465xha4v

• Oct. 20: Priya Krishna, author of “Priya’s Kitchen Adventures: A Cookbook for Kids,” with Vetri Community Partnership (915 Spring Garden St.) Tickets: https://tinyurl.com/3p9pmtky

• Oct. 20: Priya Krishna, author of “Indian-Ish: Recipes and Antics from a Modern American Family,” with Kelsey Bush at Bloomsday (414 S. 2nd St.) Tickets: https://tinyurl.com/3tfpmxrm

• Oct. 22: Toni Tipton-Martin, author of “Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks,” with Jill Weber at Rex at the Royal (1524 South St.) Tickets: https://tinyurl.com/2yj5wzhn

Tickets will be available for these events shortly via www.cookbooksandconvos.com:

• Oct. 10: Nini Nguyen, author of “Đặc Biệt,” at Catie Gainor’s Binding Agents (908 Catherine St.)

• Oct.11: Von Diaz, author of “Islas: A Celebration of Tropical Cooking,” with Mariangeli Alicea Saez of La Placida and Amaryllis Rivera Nassar of Amy’s Pastelillos at Cherry Street Pier (121 N. Christopher Columbus Blvd.)

• Oct. 12:Von Diaz, author of “Islas: A Celebration of Tropical Cooking” with Sashia Liriano of Savinon and Chaz Brown of Oxtail Exchange and Garces Group at Citrine Tablescapes (1825 E. Boston St.)

• Oct. 19: Abi Balingit, author of “Mayumu: Filipino American Desserts Remixed,” with Raquel Dang at Baby’s (2816 W. Girard Ave.)

• Oct. 21: Clarice Lam, author of “Breaking Bao” with Diana Widjojo of Rice & Sambal (1911 E. Passyunk Ave)

A set of shelves in the cookbook section of Story and Song in Fernandina Beach, Fla., proves that cookbooks aren’t fading into obscurity. (Stephen Fries)

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[lakecountylibrary]

Oh, wait, it's National Soup Month? Better get together some materials for a display...

perfect.

[alliterative-endlessknot]

June is #NationalSoulFoodMonth, and if you’re interested in the origins of Soul Food, we’ve got an endnote that talks about early African American cookbooks

[biophonies]

the book I've been working on for over a year is finally in physical realm, and in my hands. wowowow.

half cookbook, half guide to intuitive, affordable cooking, COOK LIKE YOUR ANCESTORS is full of personal family (both blood and found) recipes ranging from the Navajo nation to Brazil, from Cambodia to Yemen and beyond, beyond~

pre-orders come with the dopest lil' sticker sheets when ordered direct from silver sprocket. i'll also be hosting a giveaway next month.

the book hits stores nov 15 :')

[anonymoushouseplantfan]

The Royal Family’s Apology for their treatment of Meghan Markle:

I’m sorry we spent £32 million on your heavily promoted wedding 

I’m sorry The King stepped in to walk you down the aisle 

I’m sorry we spent £1 million on your first-year wardrobe 

I’m sorry you only undertook 72 days of royal work

I’m sorry we gifted you and your husband the titles of The Duke and Duchess of Sussex, Earl and Countess of Dumbarton and Baron and Baroness Kilkeel

I’m sorry we spent £4 million-a-year on your security

I’m sorry we hid your alarmingly shady past from the public 

I’m sorry we covered up your rampant bullying of young professional women and then covered up the results of the bullying investigation in order to protect you

I’m sorry we gifted you an 11-room house on the Windsor estate, for free

I’m sorry we footed the £3.2 million bill to renovate your house to your liking

I’m sorry we granted you the honour of marrying in the historic Royal Chapel at Windsor Castle

I’m sorry we gave you your own independent team of staff

I’m sorry we appointed you your own adviser and assistant to make the transition to royal easier

I’m sorry you were the first girlfriend to be invited to spend Christmas at Sandringham with Queen Elizabeth II and family

I’m sorry The Queen invited you to a theatre charity less than four weeks after marrying H - the earliest ever joint engagement with The Queen

I’m sorry we invited you to the funeral of the longest-serving monarch in British history after you continued to slander everything she ever worked for in multiple interviews and podcasts

I’m sorry we granted you, an American, your own coat of arms from the 500-year-old College of Arms

I’m sorry we didn’t silence you by making you sign any NDAs, allowing you to sign multi-million-dollar deals for books, interviews and podcasts

I’m sorry we’re the reason George Clooney, Oprah Winfrey and Elton John pretended to like you

I’m sorry we gave you the opportunity to co-write a cookbook, guest edit British Vogue, and ‘curate’ your own fashion capsule. 

I’m sorry we advised you twice not to wear those blood diamonds gifted by Jamal Khashoggi’s murderer

I’m sorry our support made you feel emboldened to behave appallingly towards staff and ticket-holders at Wimbledon

I’m sorry your behaviour on the Oceania tour angered your hosts and we covered it up by encouraging positive coverage from the press

I’m sorry we invited you to The Queen’s Platinum Jubilee after you’d called us all racist abusers on international television

I’m sorry we thought you’d like to be patron of the UK’s National Theatre, we didn’t realise you’re not interested in the theatre

I’m sorry nobody stopped you from wearing a maternity coat and announcing your 8-week pregnancy at the wedding of your husband’s cousin

I’m sorry you publicly announced your first pregnancy on Infant Loss Awareness Day

I’m sorry we lied to the press about the existence of the nude pictures you took of yourself, easily available on the internet

I’m sorry we let you live free-of-charge in a two-bedroom London property while the free five-bedroom country house we gave you was renovated

I’m sorry we introduced you to world leaders, high-ranking officials and A-list celebrities

I’m sorry we helped perpetuate your lie that your degree was in ‘international relations and theatre’ and not ‘communications’

I’m sorry for all the jewellery we gifted you, including a pair of expensive pearl earrings from Queen Elizabeth II

I’m sorry we helped perpetuate your lie that you worked at the US Embassy in Argentina for several months instead of attending classes at the Embassy school organised by the uncle you didn’t invite to the wedding

I’m sorry we loaned you the use of a historic diamond-encrusted tiara

I’m sorry we took an interest in what colour your future yet-to-be-conceived baby’s hair would be

I’m sorry we permitted you to only allow American press to the unveiling of your first child in Windsor Castle, as requested, instead of British press 

I’m sorry we helped cover up that you worked with the authors of Finding Freedom

I’m sorry for allowing you to keep all those freebies you’re definitely not allowed to keep

I’m sorry your husband, a prince, didn’t explain how to courtesy to The Queen 

I’m sorry we acquiesced to you inviting celebrities you’d never met before to your wedding

I’m sorry we didn’t clamp down on you monetising your official royal engagements

I’m sorry we respected your boundaries by not hugging on first meeting

I’m sorry we allowed you to mistakenly believe you were more popular than Catherine and William

I’m sorry for providing a team of highly-trained, expensive doctors at your disposal

I’m sorry we funded a household staff of cooks, cleaners and nannies for you

I’m sorry nobody asked if you’re okay.

So sorry about all that.

😂😂😂😂

[pollymorgan]

Oh my God, how embarrassing... I did it and translated my German fanfiction into English... into bad English! Don't be too harsh on me, but rather make suggestions for improvement: So now a little phone sex with Coach Negan. 🙈😌

Warnings: arrogant Negan, frustrated woman, explicit phone sex

Today is one of those days again, where nothing seems to work as it should. Just like so often lately. Why couldn't I transfer those damn photos to the laptop? I've never been very tech-savvy, but the modern world practically forced me to. I'm actually a cookbook author and used to be quite successful with it. Some of my books were bestsellers and I even had my own cooking segment on a nationally broadcasted morning show. But then I was suddenly replaced by a younger, "cooler" colleague and ever since then, I've been struggling to keep afloat with social media, more or less. If only the technology would cooperate..

Even in my personal life, I have been replaced. Four months ago, my husband left us. By us, I mean my three children and me. After 19 years of marriage. But love goes where it goes, right? Nothing can be done against that. At least, those were his words when he got into his Porsche with a blonde woman who could be his daughter and disappeared.

Since then, he has managed to do something with his children exactly twice. But in exchange, he has already disappointed them seven times by canceling the meetings at short notice. Yes, I'm keeping count. At least for now.

My oldest daughter Penny is 15 years old and fully immersed in puberty, and it seems that this situation is hardest on her. She and her father were always a unit, his little princess. But there's no trace of that at the moment. Most of the time, he doesn't even bother to answer his damn phone when she tries to reach him.

I see her suffering. She's lost interest in school, and her circle of friends is dwindling visibly. I would love to help her, but how? At the moment, I just can't seem to reach her. Our communication mostly consists of doors slamming.

But back to my current problem. These damn pictures! The article is supposed to go online today. I cooked an Indian dish and had to drive halfway across town to get these damn spices. Thursdays always bring an international post, and now, of all times, nothing is working again. My laptop doesn't recognize the memory card, and the camera won't connect either. I keep plugging and unplugging the cable, hoping the error will magically resolve. Which of course it doesn't. Suddenly, I glance at the small display in the lower right-hand corner. Damn it! So late. I won't be picking up the kids on time again, the second time this cursed week. Annoyed, I close the screen. Grabbing my purse, I walk quickly to the garage. Where's the damn car key? Nervously, I rummage through my chaotic bag, spilling half of its contents on the floor. Finally finding it, I get into the car and speed out of the driveway.

The first stop is the kindergarten to pick up my youngest. She's a real bundle of nerves, but so sweet that you can forgive her anything. Of course, she throws a tantrum right at pickup. It's a real struggle to get her into the car. Like a madwoman, I drive on to the elementary school to pick up my 9-year-old son. He is the calm one in our family and thankfully waits with his best friend relaxed in front of the school. At least one who's not mad at me. Lucky me. And off we go, heading to my daughter's high school. From a distance, I can see her and immediately know that - once again - something is wrong. She stands all alone and pretty annoyed on the street, looking out for me. When I park the car right in front of her feet, she angrily drops onto the passenger seat.

"Penny, I can explain, you know what a loser I am when it comes to technology..." I try to justify myself.

My eldest rolls her eyes in annoyance. "Mum, this time, for once, it's not your fault..." I see tears forming in the corners of her eyes, and automatically, I feel a lump in my throat.

"Mister Smith... he..."

She doesn't need to continue speaking; just hearing that name fills me with such anger again. Right from the start, there have been issues with her physical education teacher, Negan Smith.

I've only seen him twice so far, at parent-teacher conferences, but Penny's stories are enough for me to know that he's an absolute failure as a teacher. He has his favorites whom he praises to the skies, while the less athletic students suffer under his authoritarian ways. My daughter already feels uncomfortable in her own skin, and that jerk doesn't even realize the impact his remarks have on the young girls.

A few years ago, his wife passed away from cancer. A terrible tragedy, but apparently that did not make him more empathetic; quite the opposite.

I'm currently looking in the rearview mirror to avoid hitting anyone in the chaos outside the school. That's all I need on this crappy day. Then I catch sight of none other than Penny's physical education teacher.

"Isn't that him?" I ask excitedly.

My daughter buries her face even further into the backpack in her lap. "Yes, Mom, it's okay, please just drive..."

The anger that had been building up recently had just found a good release.

With the words "Nothing is good...", I yank open my driver's door and head purposefully towards my daughter's physical education teacher, who is just stowing his bag in his car.

"Who do you think you are?" I stand behind him with arms crossed, eagerly awaiting his reaction.

Confused, he turns around to face me and suddenly a big grin spreads across his face. "Negan Smith, nice to meet you, and who do I have the pleasure of speaking with?"

What a cocky jerk!

"The mother of a rather offended young girl, because of you..."

Can't he just drop his arrogant smile for once? Quite unimpressed, he closes the door of his car.

"Penny has so much potential and she's wasting it on the damn bench..."

Such an idiot, he clearly knows who I am.

"Maybe you should listen to the young students as well, instead of just spouting off random remarks at them?"

Amused, he shakes his head. "I did... her excuse for skipping today's P.E. class was menstrual cramps..."

"And in your opinion that's not a valid reason or what? How dare you even pass judgment on that? Your students' bodies are going through changes and such discomforts should be taken seriously..." I respond a bit too loudly, causing some students to turn towards us.

Resigned, he raises his hands. "Of course, but not every damn other week. Maybe you should give your daughter some biology lessons again and explain to her that her P.E. teacher isn't completely from another planet."

Oh God, what does this man think he is..

"And you should work on your teaching skills... Otherwise, maybe I should consider contacting the school board!"

„Oh wow, you're actually a bigger drama queen than your dear daughter!".

Did he really just say that? Did he just seriously insult me? My daughter's teacher. I look at him in disbelief, but he just grins.

"And now she's quiet... I really have to go now, but I'm pretty sure we'll meet again soon." With these words, he jumps into his car and drives off.

Completely perplexed, I walk back to my car and am greeted by my daughter with the words "That was soooo embarrassing.."

7 hours later

Finally peace! Why does it always have to be such a struggle to get the kids to bed? Isn't it unfair that you are a thousand times more tired than the dear little ones? What a crappy day! I'm glad to be freshly showered in my bed and finally have some time off. Just me and my phone, no one else. No more whining, arguing, and crying. As much as I sometimes curse technology, I also love being able to connect with people over the internet. It's fun to respond to comments, the direct exchange with like-minded people is the only positive thing about social media. As I scroll through Instagram, I suddenly see comments coming in at a rapid pace. Confused, I open them. From "Do you always look so good when you cook?" to "Can you cook that for me sometime?" to heart emojis, and they all come from the same account. As I read the name, a shock runs through me. Can this be for real? "Coach Negan" is he not only a tactless asshole, but also a real psychopath? Excited, I click on his account, but apart from a profile picture where he is clearly recognizable, there is no further information.

I quickly open the messaging function and type "What is this???" into my phone. It only takes a few seconds and I receive a response.

"I am a fan 😉"

For a while, I stare at the screen, unable to believe what is happening here.

Suddenly, he sends me a picture. I open it and see a photo of me from my highlights, showing me from my post "Valentine's Day." I had cooked a three-course meal and written a pretty cheesy text back then. It's one of my most liked posts.

"Red lipstick suits you. Matches your fiery nature.." he writes.

What does he want to achieve? Did the confrontation before school hurt him so much that he is trying to provoke me? But to be honest, it seems like he's the one giving me a warning. Well, but if there's one thing I've learned, it's that the best defense is a good offense.

"Oh, do you think so? Most men say I look better without wearing anything...I mean, without lipstick, of course.. 😉".

"Are you already in bed?" he asks next. What a bizarre situation? Why does my daughter's teacher want to know where I am? The same teacher who called me a ‚drama queen‘ just a few hours ago.

I keep trying to type a suitable response on my phone and then delete it again. Finally, I write briefly, "Yes, and you?"

"Yes, and I'm studying your profile. Do you realize how crazy you can drive a man with these pictures? Why am I even asking, of course you do. 😉"

The feeling of small electric shocks runs through my body. The whole thing feels strangely forbidden. Maybe what I'm doing here is damn wrong, but right now, the consequences seem pretty irrelevant to me.

"How mean, you can look at my pictures, but you don't have any online yourself."

"That's true, but how about you hear my voice instead?" Attached to this message was his phone number. Okay, this is all moving pretty quickly, in a pretty strange direction. I'm so excited that I can feel my heart pounding wildly in my chest. But what do I have to lose? I haven't felt like this in the last 20 years. Okay, it's a damn bizarre situation, but I'm an adult and single. So I can finally talk to whoever I want. Even with the biggest jerk I've come across lately.

Feeling totally tense, I dial the number and as it rings, it gets even worse. I take a few deep breaths, and suddenly the deep voice on the other end answers with a "What took you so long to decide?" and I can practically feel his grin.

"Well, I had to think for a moment about what would be so sensible about calling my daughter's narcissistic gym teacher in the middle of the night," I say calmly.

"And what would be sensible about that?" he asks with interest.

"I haven't really found a solid reason yet, but maybe you can tell me?"

He thinks for a moment, and I imagine him lying in his bed. A slight tingling sensation spreads in my stomach, which is intensified by his response.

"Well, I can make sure you feel a little better... forget all the everyday crap that's weighing on your pretty shoulders right now."

I briefly close my eyes to focus more on his voice, which really manages to relax me a bit with just that simple sentence.

"And how do you plan to do that?" I ask softly.

"When was the last time you were really well fucked?" As soon as he says it, my lower abdomen tightens, and I automatically press my legs together.

After I take a moment to collect myself, I honestly respond, "That was much too long ago..."

"Oh, poor girl," Negan provocatively replies, but instead of getting upset about it, it triggers completely different feelings in me. "Tell me about what you imagine when you stroke your lonely pussy at night."

I have to swallow briefly to get rid of the extremely dry feeling in my throat.

"I can tell you what I think about when I do it in a moment..." I say softly but firmly.

And his tone changes too. His breathing becomes heavier. "Then tell me, come on," he commands.

"I imagine it's your fingers running over my body and finally sliding my panties to the side and penetrating deep into me..." My cheeks feel like they're glowing. I've never talked like this with anyone before, and now I just did it with a man who is actually a stranger to me.

"Come on, sweetheart... touch yourself for me and tell me if you're wet," he interrupts.

Without thinking, I click on the speaker icon on my display and place the phone next to me on the pillow, then I slide my right hand under my nightgown into my panties and I'm surprised at how aroused I already am, how swollen my clit is, and how sensitive my whole intimate area has become. I sigh softly.

"Fuck, the sweet little sounds you're making... they make my damn cock twitch in my hand with joy..."

Just the thought that he's so aroused by me on the other end sends waves of pleasure through my body.

"I'm already so wet because of you, Negan..." I admit breathlessly.

"You dirty, pretty lady, if I were with you right now, I would slowly penetrate deep into you... you need that now, don't you?"

"Yes!" I can only whisper.

"Okay, now do everything exactly as I tell you, understood?" he demands.

"Yes, please tell me what to do.." I focus solely on his voice, completely tuning out everything else.

"Take off your panties. Use your index and middle fingers to gently stroke over your mons pubis and then slowly over your outer labia, but not more, just right there.."

Immediately, I follow his instructions. The air feels cool on my bare lower abdomen. I feel strangely exposed, even though I am alone in my bedroom, but it's not uncomfortable, quite the opposite. I begin to caress myself gently.

"How does that feel?" his voice breaks the silence again.

"Good, but I want more.." I plead.

"I already knew that.. Bend your legs and spread them wide.. as far as you can.." He gives me a brief moment to comply with his instructions. "Now push your pelvis even further forward.. Imagine I'm between your legs and you want to present me with your beautiful pussy, you would like that, wouldn't you?"

"Yes.." I say and nod vigorously, even though no one can see me.

"Such a good girl.. and now run your index finger through your slit, spread your juices.."

I can't and don't want to hold back my moans now. There is silence for a while at the other end, then I speak heavily.

"Are you also pleasuring your cock for me?" I ask as I continue to touch myself.

"Oh, sweetheart, so your thoughts are currently only about that.." he says snappily. "Yes, I am, and if you keep moaning so sweetly into the phone, it won't be long, so it's time for you to start massaging your clit, but don't be too timid, circle it with two fingers and use some pressure, even if you're very sensitive now, you can take it.."

Oh God, that was exactly what I needed right now. My body felt like in ecstasy and I could feel the orgasm slowly building up.

"Don't come yet," he commanded, and on cue, I immediately removed my fingers from my most sensitive spot.

"Now, bring your knees close to your body!“

"Yes," I replied, completely exhausted. "You're doing it perfectly, how much I would love to see you in this position right now, just the damn thought!" I could clearly hear him softly moaning. This sound made my body twitch with excitement.

"Penetrate yourself with two fingers... nice and slow. Focus entirely on the feeling of stretching your pussy wide... Tell me when you're all the way in!"

"Now," I whispered, already quite spent.

"Then add your ring finger, once you've done that, you can come intensely as a reward, I promise."

Slowly, I press the third finger into me, which initially causes a bittersweet pull, but I'm so wet that it's not a problem.

Without me telling him, Negan knows that I fulfilled his request.

"So perfect, sweetheart! And now, pleasure your clit! Bring yourself to climax and don't hold back any sound, I want to hear every sweet noise from you."

With the first gentle touch, my body twitches like crazy.

"Negan, please come with me," I stammer into the phone.

"Yes, I promise, beautiful," he replies breathlessly.

And these words are enough for me to come as intensely as I haven't in the past years. My thighs tremble uncontrollably and my heart almost jumps out of my chest. My lower abdomen contracts in waves and I can barely breathe. It feels like I am weightless for a few seconds.

"Do you feel good?" he asks after a short pause.

"Perfect.." I reply and can't gather my thoughts yet.

"Okay, then I expect you tomorrow at 3:30 p.m. for a parent-teacher meeting at the school, and, by the way, without panties.. Good night!" After these words, I only hear a beep on the line.

[justforbooks]

Robert George Seale (born October 22, 1936) is an American engineer, political activist and author. Seale is widely known for co-founding the Black Panther Party with fellow activist Huey P. Newton. Founded as the "Black Panther Party for Self-Defense", the Party's main practice was monitoring police activities and challenging police brutality in black communities, first in Oakland, California, and later in cities throughout the United States.

Seale was one of the eight people charged by the US federal government with conspiracy charges related to anti-Vietnam War protests in Chicago, Illinois, during the 1968 Democratic National Convention. Seale's appearance in the trial was widely publicized and Seale was bound and gagged for his appearances in court more than a month into the trial for what Judge Julius Hoffman said were disruptions.

Seale's case was severed from the other defendants, turning the "Chicago Eight" into the "Chicago Seven". After his case was severed, the government declined to retry him on the conspiracy charges. Though he was never convicted in the case, Seale was sentenced by Judge Hoffman to four years for criminal contempt of court. The contempt sentence was reversed on appeal.

In 1970, while in prison, Seale was charged and tried as part of the New Haven Black Panther trials over the torture and murder of Alex Rackley, whom the Black Panther Party had suspected of being a police informer. Panther George Sams, Jr., testified that Seale had ordered him to kill Rackley. The jury was unable to reach a verdict in Seale's trial, and the charges were eventually dropped.

Seale's books include A Lonely Rage: The Autobiography of Bobby Seale, Seize the Time: The Story of the Black Panther Party and Huey P. Newton, and Power to the People: The World of the Black Panthers (with Stephen Shames).

In 1978, Seale wrote an autobiography titled A Lonely Rage. Also, in 1987, he wrote a cookbook called Barbeque'n with Bobby Seale: Hickory & Mesquite Recipes, the proceeds going to various non-profit social organizations. Seale also advertised Ben & Jerry's ice cream.

In 1998, Seale appeared on the television documentary series Cold War, discussing the events of the 1960s. Bobby Seale was the central protagonist alongside Kathleen Cleaver, Jamal Joseph and Nile Rodgers in the 1999 theatrical documentary Public Enemy by Jens Meurer, which premiered at the Venice Film Festival. In 2002, Seale began dedicating his time to Reach!, a group focused on youth education programs. He has also taught black studies at Temple University in Philadelphia. Also in 2002, Seale moved back to Oakland, working with young political advocates to influence social change. In 2006, he appeared in the documentary The U.S. vs. John Lennon to discuss his friendship with John Lennon. Seale has also visited over 500 colleges to share his personal experiences as a Black Panther and to give advice to students interested in community organizing and social justice.

Since 2013, Seale has been seeking to produce a screenplay he wrote based on his autobiography, Seize the Time: The Eighth Defendant.

Daily inspiration. Discover more photos at Just for Books…?

[wowbright]

National Clean Your Home Month Day 13

I woke up very grumpy and low energy this morning thanks to overheating because I'd put my normal amount of blankets on, anticipating that the outdoor temperature would drop to near freezing like it usually does, but instead it warmed up overnight to 50°F. While overheating, I had this weird dream about seeing Chris Colfer at a tour appearance with @spaceorphan18. It wasn't a book tour, it was him going around the country talking about how making Glee was the worst 3 years of his life. (Yes I know, but in the dream it was 3 years.) Also he still looked 23.

I had more coffee than usual, did a shorter swim than usual, and then managed to do maintenance chores and tick some things off my list.

- in addition to washing my swimsuit, I used the rest of the vinegar solution left over from yesterday for soaking a shirt that had deodorant stains. The shirt's not dry yet, but from the preliminary inspection, it looks like the soak worked!

- called the bank to deal with the credit card issue I discovered yesterday, they said they would fix it and I shouldn't be charged for late payment

- Ticked off a whole bunch of financial related chores from my list. Ugh. But they're done. And I listened to my iTunes on shuffle while I did it. Top sing-along moments were Barbra Streisand singing "Where Is It Written?", "Steven's Last Night In Town" from Ben Folds Five and "I Want A Monster To Be My Friend" from Sesame Street.

- folded towels that were washed yesterday while watching "American Commune," a documentary about The Farm commune. I was super excited to find this documentary yesterday since I've had my copy of The New Farm Vegetarian Cookbook since I was a teenager and have never stopped using it. Some kids who were raised on The Farm talked about how they ate soybeans constantly, and this will not surprise you if you have read the cookbook.

- made tofu and nutritional yeast "cheese" sauce for lunch and ate it with homemade crackers. I promise, I had actually planned that for lunch even before watching "American Commune", but having watched it, the lunch seemed especially appropriate.

- put away the towels

- took a picture of some of the wool dryer balls I've made in hopes that people on Tumblr will want some because this is really too much for one household:

They're made of clean wool straps from old wool socks, sweaters, etc. Let me know if you want a set! I can't guarantee particular colors, but you can let me know your preferences. We use three in our dryer. No charge for the balls and no charge for shipping in the US; if you want to pay something, I would gladly accept Tumblr rainbow checkmarks or other badges I don't have yet.

[californiastatelibrary]

Happy National Dairy Month! Intrigued by Greg’s adventures tasting dishes from California Magic with Cottage Cheese? See the cookbook in print at the library or online to try those recipes and more! Whether you love the look of that tuna casserole or want to taste recipes we didn’t get to, like the ginger cottage cheese muffins, this cookbook has your cottage cheese cravings covered. https://hdl.handle.net/2027/uc1.31822031042278

[sasha4books]

COOKBOOK SPOTLIGHT 📖

Book Title: Tasting History

Author: Max Miller

Recipes I want to try from this book:

[sfarticles]

The pastabilities: October is best time to celebrate pasta

Check out my latest column...celebrate National Pasta Month

October is the month to celebrate one of America’s favorite foods, pasta.

A survey conducted by the National Pasta Association (NPA) shows 73% of respondents said they eat pasta at least once a week. Perhaps that is because of its versatility, value, and health factors. When respondents were asked what food, they could not live without, 60 percent chose pasta — even beating out chocolate.

Pasta’s history is as varied as its shapes. According to the NPA, “While widespread consumption is documented from the 14th century, it is believed to have existed in some form in ancient China and Greece. And evidence of pasta dishes appeared in Italian recipe books in the early 1200s.” Many pasta shape names have interesting translations…did you know “farfalle” means butterflies and “penne” means quills?  Perhaps it is an everyday object inspiring a pasta shape…”radiatori” pasta looks like a radiator….”fusilli” mirrors a screw and ”orecchiette” resembles a small ear.

Celebrate National Pasta month by trying some new shapes of pasta and recipes or prove to everyone you’re the ultimate pasta aficionado with these facts.

— Americans eat approximately 20 pounds of pasta each year. But wait in Italy, the average person eats 51 pounds.

— The first American pasta factory was opened in Brooklyn in 1848. It was not an Italian that started the U.S. industry, rather, a Frenchman named Antoine Zerega.

— Americans named spaghetti as their favorite pasta shape.

— 54 percent of Americans always keep 1-4 packages of pasta in their pantry.

— According to a National Pasta Association analysis, the average price an American pays for pasta is about $1.45 per pound. This makes it one of the most affordable meal options.

— According to statista.com, in 2021, the United States was the second-largest pasta-producing country in the world (2,000,000 tons) Guess who was #1? Of course, it was Italy with almost 4,000,000 tons!

— According to a recent Grain Foods Foundation survey of more than 1,000 U.S. adults representing a cross-section of the population, approximately one-third of consumers named pasta (36 percent) and bread (29 percent) as foods that are comforting during a stressful time.

Have some fun…. experiment with creative recipes using pasta…..

Pasta pancakes: Take some cooked, thin pasta (angel hair or spaghetti), coarsely chop and then combine with beaten eggs, grated cheese, fresh herbs and to make a pancake batter. In an oiled frying pan, prepare like you would make a pancake.

Dessert pasta: Cook chocolate pasta (yes, there is such a thing). Heat Nutella or other hazelnut spread with a bit of heavy cream to make it a smooth consistency and mix with the cooked pasta. Top with chopped hazelnuts or walnuts and whipped cream. Top it off with a cherry.

There are gluten-free pastas (if you haven’t tried Aldi’s, you won’t be disappointed) and pastas made from barley, buckwheat, rye, rice, maize, chickpea, and other flours. It is available dried, fresh, frozen, and canned (think Chef Boyardee). By the way, it is not a fictitious name, though the spelling is a bit different — Ettore Boiardi. It was interesting to learn that Boiardi worked his way up to head chef at the renowned Plaza Hotel in NYC. That is quite a step up from canned spaghetti for which he was known.

One of the fun aspects of celebrating food holidays is finding appropriate books on my shelves and looking through them for cooking ideas. I also enjoy finding products, especially new ones, to use in cooking with the celebrated item. It was fun taking another look at the book based on the popular YouTube channel of the same name, “Pasta Grannies: the Secrets of Italy’s Best Home Cooks,” by Vicky Bennison (2019, Hardie Grant Books, $29.99). The collection of Italian recipes from 75 nonnas from all over Italy transported me into the heart of their homes, the kitchen, and provoked memories of my trip to Italy.

Handmade pasta styles range from Giuseppa’s pici (a very thick spaghetti) that is simple to make to Anna’s lumachelle della duchessa  (tiny, ridged, cinnamon scented tubes). What makes this cookbook great is the extraordinary stories of these ordinary women and shows you how with the right know-how and a few good ingredients, truly authentic Italian cooking is simple, beautiful, and achievable.

“Pasta: The Ultimate Cookbook,” by Serena Cosmo (2017, Cider Mill Press, $39.95), might just become your pasta “bible.” The 800-page volume details the origins and uses of 350 types of pasta and noodles from around the world, as well as the ingredients and equipment that can be used to make your own. Several pages cover the art of cooking both dried and fresh pasta. I learned that the mineral content and temperature of water used in making your own pasta can affect the quality of the dough. It made me think, it might be the same reason Brooklyn bagels are considered the best by many of us.  As you will see, the author’s in-depth headnotes for the recipes add to the enjoyment of the book.

In the forward, she writes, “A great wish of mine is that you, the reader, will find inspiration in the pages of this book. Inspiration that turns into a pasta, noodle, or dumpling dish so delicious that it makes your loved one’s smile, perhaps even purr, as you all enjoy a wonderful meal together. Good food is such a satisfying unifier. But enough talk, let’s make some pasta together!” Here are two recipes from the book.

Fettuccine Alfredo

The headnote says, “This iconic Italian American pasta dish was invented in 1914 by a Roman restaurateur named Alfredo di Lelio. Desperate to have his pregnant and nauseous wife eat something, he cooked up some fettuccine and seasoned it with butter and Parmigiano Reggiano. When his creation got his wife eating again, he decided to put the simple dish on his restaurant’s menu and named it, very humbly, after himself. (Why not after the woman carrying his child, I’ll never know.) Shortly thereafter, Mary Pickford and Douglas Fairbanks, two Hollywood silent film stars in Rome on their honeymoon, wandered in for a bite to eat and fell in love again . . . with this dish.

It didn’t take long for word to get out in the States, bringing Mr. di Lelio a parade of vacationing movie starlets along with troupes of well-heeled tourists intent on rubbing elbows with Hollywood royalty. Ironically, despite its birthplace, fettuccine Alfredo has become a much more popular dish in the United States than it ever has been in Italy. This is perhaps because, unlike the plainer Italian version, which contains only butter and Parmigiano and is served predominantly to young children and convalescing adults, the Italian American version added lavish amounts of heavy cream somewhere along the way. This version stays faithful to its Italian origins and gets its creaminess from the emulsion between the melted butter, grated cheese, and starchy pasta water.”

4 ½ tablespoons unsalted butter, divided

Salt

¾ pound fettuccine or other long pasta

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly ground black pepper

Cut the 4 tablespoons of butter into 4 pieces and set aside to soften as you cook the pasta.

Bring a large pot of water to a boil. Once it’s boiling, add salt (1 tablespoon for every 4 cups water) and stir. Add the fettuccine and stir for first minute to prevent any sticking. Cook according to the package instructions, draining the pasta 2 minutes short of the directed cooking time. The pasta should be tender but still very firm.

About 4 minutes before you will need to drain the fettuccine, transfer 1 cup pasta water to a skillet large enough to hold the finished pasta dish. Bring to a gentle simmer, then whisk in the butter, a piece at a time, until emulsified. Whisking constantly, gradually add the Parmigiano, making sure what you’ve added is completely melted and incorporated into the sauce before adding more (caution: rushing this part creates globs of cheese in the sauce)

Drain the pasta, reserving ½ cup of the pasta water (though you will most likely not need all of it). Return the empty pot to the stove and immediately turn the heat to high. Add the remaining ½ tablespoon butter and ¼ cup of the pasta water. Quickly add the drained pasta and toss until all the liquid at the bottom of the pot has been absorbed.

Transfer the pasta to the skillet with the cheese sauce and toss to coat, adding more of the pasta water as needed, until the noodles are evenly coated.

Divide the fettuccine among four warmed bowls. Serve piping hot, dusted with a good crack or two of pepper and more Parmigiano (or pass the grated cheese at the table. Makes 4 servings.

Herbed Couscous Pilaf with Cranberries and Pine Nuts

The headnote says, “This tasty and aromatic side dish pairs beautifully with grilled meats and fish; I also like it as a side for a frittata. It’s a big hit with kids too.”

1 tablespoon extra-virgin olive oil

4 shallots (about 5 ounces), minced (about 1 cup)

Salt

1 cup couscous

1 ¼ cups chicken or vegetable broth

½ cup pine nuts

Handful chopped fresh parsley

Leaves from 2 sprigs fresh thyme, chopped

¼ cup dried cranberries

Heat a small saucepan over medium heat for 2 to 3 minutes. Add the olive oil and let heat for a minute. Add the shallots and a pinch of salt and cook, stirring a few times, until tender, about 5 minutes.

Raise the heat to medium-high, stir in the couscous, and cook for a minute. Add just enough broth to cover the couscous by ¼ inch. Add salt to taste, stir, and bring to a boil. Cover, remove from the heat, and let rest for 5 minutes.

As the couscous rests, toast the pine nuts. Put them in a skillet over medium heat. Stir continuously with a wooden spoon until they acquire a golden color, 4 to 5 minutes. Add a pinch of salt and stir well. Remove from the heat and let cool.

Fluff the couscous with a fork and transfer to a serving bowl. Stir in the parsley, thyme, cranberries, and pine nuts until well combined and serve. Makes 8 servings as a side dish.

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.

[rockislandadultreads]

January is... National Soup Month!

Every Season is Soup Season by Shelly Westerhausen

From broths and gazpachos to chowders and chilis, this flexible cookbook is overflowing with scrumptious soups for every season. Tips for batching and freezing soups and instructions for using an Instant Pot or a slow cooker ensure stress-free meals, with less time in the kitchen and more time at the table. With gorgeous photography and a bonus section on soup accompaniments, everyday soups have never been so simple - or delicious.

Seriously Good Chili by Brian Baumgartner

No one takes chili more seriously than Brian Baumgartner, whose character as Kevin Malone became a household name in the Emmy-winning TV series, The Office. In real life, Brian is a true chili master and aficionado who is just as serious as his fictional counterpart about making the most perfect pot of chili. Featuring 177 chili recipes stamped with Brian's "seriously good" approval rating, this volumecontains new ways to spice up chili for all occasions, all year long.

Healing Herbal Soups by Rose Cheung & Genevieve Wong

Combining the trends of culinary medicine and seasonal eating and adding a dash of Traditional Chinese Medicine (TCM), this cookbook is the first of its kind to focus on boosting immunity and weathering the seasons, by a mother-daughter, Chinese-American duo. This volume provides a complete herbal encyclopedia and more than fifty tasty recipes - with full-color photographs - that mix herbs with meat and vegetables to create healing broths.

Zuppe by Mona Talbott

Much more than a collection of remarkable soups, this volume by Mona Talbott is also a wise and gentle tutorial on how the humblest foods can be the most profoundly satisfying. In addition to 50 recipes, Talbott shares approaches and techniques that can change the way a cook thinks about economy, improvisation, and using all the flavors and nutrients inherent in each ingredient. Organized seasonally, this cookbook also serves as a practical guide to using the bounty of farmers markets throughout the year. 

[alliterative-endlessknot]

June is #NationalSoulFoodMonth, and if you’re interested in the origins of Soul Food, we’ve got an endnote that talks about early African American cookbooks.

[lacolonia]

Jane Goodall and the Puerto Rican Parrot

Dr Jane Goodall, the world's foremost expert on chimpanzees, is an English primatologist, ethologist and anthropologist.

Acting on a friend's advice young Goodall telephoned Louis Leaky, the renowned Kenyan paleontologist and paleoanthropologist, to make an appointment to discuss animals, which she loved. Leakey, believing that the study of existing great apes could provide indications of the behaviour of early hominids, was looking for a chimpanzee researcher. He hired Goodall as his secretary and sent her to Gombe Stream National Park in Tanzania to observe its chimpanzees in 1960.

Leakey arranged funding, and in 1962 sent Goodall, who had no degree, to the University of Cambridge. She was the eighth person to be allowed to study for a PhD at Cambridge without first having obtained a bachelor's degree.

Goodall's research at Gombe Stream showed that "it isn't only human beings who have personality, who are capable of rational thought [and] emotions like joy and sorrow."

Goodall remains the only human ever accepted into a chimpanzee society. She was the lowest-ranking member of a troop for a period of 22 months.

She is a vegetarian and advocates the diet for ethical, environmental, and health reasons. In The Inner World of Farm Animals (2009), Goodall writes that farm animals are "far more aware and intelligent than we ever imagined and, despite having been bred as domestic slaves, they are individual beings in their own right. As such, they deserve our respect. And our help. Who will plead for them if we are silent?" Goodall has also said: "Thousands of people who say they 'love' animals sit down once or twice a day to enjoy the flesh of creatures who have been treated so with little respect and kindness just to make more meat." In 2021, Goodall became a vegan and authored a cookbook titled Eat Meat Less.

Jane celebrated her 90th birthday on 3 April 2024.

Extracted from Wikipedia

La cotorra puertorriqueña (Amazona vittata)

Read Jane Goodall's article on the rescue from extinction of the Puerto Rican Parrot

[seiya-starsniper]

National Clean Your House Month Day 13, 14 and 15

Apparently I'm just meant to update this every 3 days lmaooooooo

Today's post has some photos so I'm sticking everything under a cut:

Day 13 - I bought some tabs for my cookbooks when I went to Staples last week, and I managed to use all of them to mark off favorite recipes across three cookbooks! Hopefully this will motivate me to be more creative when I make meals, we shall see.

The cookbooks in question with their pretty new tabs:

Fun fact, the bottom two are signed by the authors 😄

Day 14 - I visited a new Daiso that opened up near where I work, and whew lord, that place is an organizer’s dream store. So I bought some new bins for my bathroom to store my washcloths in.

New bins:

I also cleaned out the fireplace and vacuumed up all the stray wood chips that have been lying around the living room. Also cleaned out the vacuum itself!

Day 15 - Did you know November 13 is apparently National Clean Your Fridge Day, according to the maid service I only ever use when I move out from somewhere? 🤣 But still, it was a good excuse to throw out a lot of old stuff that's accumulated in the fridge. I also finally cleaned out the cat water fountain after putting it off for a few days!