#pork sauté

[moonchild-in-blue]

Pro tip: if you're spending prolonged periods of time doing physically-demanding jobs where you need to move around a fair bit, lift heavy things, and overall put a lot of pressure on your muscles, do NOT be stupid like me and remember to eat 👍

[tabeojacafe]

All Crusher-type Tabegami recipe thumbnails.

[bucephaly]

Found a couple chants yesterday (: they were almosttt past picking but I found some ones that still looked good.

I always end up forgetting to take pictures of what I cook until I'm halfway thru eating it. But I also found a few greenbriar shoots and leaves young enough to pick that got sautéed with the steak, and I got a bunch of blackberries that will likely become dumplings tonight

[maybeyoullremember]

[sweetshuga]

𝑺𝒎𝒖𝒕𝒎𝒂𝒔 𝑫𝒂𝒚 𝟪 ✧ 𝑪𝒉𝒓𝒊𝒔 𝑺𝒕𝒖𝒓𝒏𝒊𝒐𝒍𝒐

𝒘𝒄. 𝟨𝟦𝟤

𝒑𝒔𝒂. English is not my first language! 𝑴𝑫𝑵𝑰

𝒄𝒐𝒏𝒕𝒆𝒏𝒕𝒔⚠ fluff, low-key a cooking tutorial, cowgirl & leaning cowgirl, unprotected sex, creampie, pet names, strong language.

Chris loved your cooking. He loved watching you do your thing in the kitchen and he especially loved helping you out. Today, you two decided to cook together one of your faves—creamy carbonara. "Alright, the pastas cookin’, y’need any more help ma?" You smiled, leaning closer and pecked his lips, "can you grate the cheese please?" Chris’ smile widened when you pecked his lips, a soft adorning look in his eyes as he nodded and started doing as told.

Your gaze occasionally left the skillet to your boyfriend, the concentrated look on his face, the way he furrowed his eyebrows and the slightly parted lips combined made you feel... aroused. You groaned internally at how easily turned on you were when it came to Chris, everything he did seemed to make your undies soak with arousal. Biting your bottom lip subtly at the side as you shifted your gaze back to the skillet, quickly adding the egg yolks to the whole milk.

"Here ya go, one plate of grated cheese for m’lady." Chris dramatically bowed as he handed you the plate of grated parmesan, making you laugh. You barely suppressed your giggles as you took the plate, playfully lifting your imaginary gown at the side while bowing. Chris chuckled heartily, enjoying how you matched his energy. You added the cheese, seasoned the sauce and put in the sautéed pork.

A wide grin still on your face as you drained the water from the spaghetti before adding it to the sauce, mixing it all together. "Mhm, lookin’ delicious as always, love your cookin’ as much as I love you." You grinned, "oh, ain’t you in a flirty mood today? been hitting me up all evening." He grinned wider at your words, "mm, what can I say... you’re lookin’ as delicious as the carbonara, might need a taste of you afterwards yeah?" his voice dropped an octave—betraying his arousal.

"mffh—yeah, fuck, just like that... o—h fuck yeah ma, bounce on that dick." Chris moaned lowly as you rode him, his eyes heavy-lidded and full of desire as he gazed up at your tits bouncing with you. His hands snaked up and groped your tits, his thumbs and index fingers tweaking and pulling at your nipples. The feeling made you clench around him as profanities left your lips.

"Chris, ohh—Chris feels so good," you moaned, throwing your head back as you rode him faster, almost desperate for more, but soon enough your thighs ached from exertion. Chris took notice of your hips slowing down and immediately gripped them tightly. You looked at him with a dazed expression, confused at the sudden pressure on your hips from how tightly he was gripping them.

Just as you were about to say something Chris started to thrust up, slowly at first, but even in a languid pace you could feel him kissing your cervix. You moaned his name, his hands left your hips to help you down so you were laying on him before gripping your ass possessively. Your vision blurred with tears of pleasure when he started to pound into you from below.

"Y’feel so good baby, oh fu—ck, like that– fuckin’ suffocate my cock," he groaned loudly as he felt your inner walls flutter and clench tightly around his pistoning shaft, your body warning him for your impending orgasm. Chris quickly withdrew one of his hands from your backside and drew tight rapid circles on your soaked clit.

Your fingers clawed at his shoulders as you cried out in pure ecstasy when the pressure finally broke in you. The feeling of your spasming pussy was enough to make him fill you up. "Oh fuck, I’m cummin’ inside... fillin’ you up," he mumbled shakily as he held you close, his hips jerking as he shot out rope after rope of hot cum right into your welcoming cunt.

𓆩♡𓆪

𝒔𝒎𝒖𝒕𝒎𝒂𝒔 𝒕𝒂𝒈𝒍𝒊𝒔𝒕: @h3arts4nat @imjusthereforthesturniolosmut @courta13 @bumbl3b34 @slag2 @slut4chris888 @chrissluttyygf @billiesbabya @chrissbows @kaybug88 @sturniolo-fann @itsmaddielouis @urfavppls133 @certified-sturniolo @emkhlo @madisonsls @sammy1z @friendlyneighborhoodemo @layvvy @bellabooxx333 @wh0remikasas @ja75ahm @hearts4werka @miabumbia @slut4music @plrlvssnz @hannahhsturn1oloo @sturninsworld @idkwuttopit @madssturniolo @devilese @thatsitsthings @pr3ttyf4wn @stvrnioloslvt @d3adfa1ry @valsenoj @maddie-2024 @fallingforfalll2 @sagesturns @alicesturns @ccsturns @slxt4chriss @sturniolosfr3shl0v3

© 𝒔𝒘𝒆𝒆𝒕𝒔𝒉𝒖𝒈𝒂

[beardedmrbean]

The U.s. Fish and Wildlife Service wants you to control the invasive species in your area. What is a good hunt without eating the prize? The U.S. Fish and Wildlife Service is promoting these five invasive species to cook up on the grill.

An invasive species is an introduced non-native organism that begins to spread or expand its range from an original introduction and can potentially harm the environment, economy or human health. Invasive species outcompete native wildlife, destroy habitats and mess up ecosystems.

First on the list is the Nutria, an oversized wetland-loving rodent. These creatures were first brought to the U.S. via Elizabeth Lake, California, in 1899 for fur trade but began escaping over time. Their nonstop munching and burrowing destroy plants that keep marshes stable, inevitably leading to the loss of habitat for others.

The meat of a Nutria is lean and mild and tastes like rabbit – a good recipe for gumbo.

Another invasive species you can eat is the Northern Snakehead, a sharp-toothed species that can live outside the water for several days. That kind of ability allows them to wiggle into other freshwater habitats.

Snakeheads lie and wait at the bottom of shallow, slow-moving water before striking like a torpedo at its prey.

Despite their odd appearance, these creatures offer delicious firm, white and flaky meat. They can be grilled or fried into a tasty fish taco – if you're brave enough to try it.

The Green Iguana is the third tasty invasive species on the list, as these cold-blooded creatures plunder Florida's native plants and destabilize seawalls. These animals often burrow along or under seawalls or sidewalks, which causes them to collapse.

Their meat is often referred to as the chicken of the trees for its mild flavor. You can try roasting or grilling these creatures for a tasty meal.

Next on the list is the invasive Carp, a family of fish native to Europe and Asia. Common carp have been in the U.S. for over 100 years.

The four kinds of invasive carp were imported into the states for use in aquaculture ponds. An aquaculture pond is a body of water in which aquatic animals are raised for food.

Through flooding and accidental release, the black, silver, bighead and grass carp have found their way into the Mississippi River system. This is like a giant freshwater highway for these carp to access many of the country's rivers and streams.

These surprisingly tasty fish can be grilled, blackened or turned into crispy fish cakes.

Lastly, we have one of the more obvious invasive species, the feral hogs or wild boars.

Much like the invasive carp, the hogs and boars hailed from Europe and Asia. These big creatures tear up forests, farmlands and wetlands across the country. The feral animals can also transmit diseases to others on farmlands, which can result in financial loss to farmers.

Surprisingly, wild boar is some of the best-tasting invasive meat you can get. They are also some of the most popular invasive species to hunt. Feral hog hunting is encouraged in many states, so you're not just getting a good meal, you're doing your duty as a conservationist.

The animal has a leaner and richer flavor than store-bought pork. Wild boars can be cooked in everything from smoked barbecue chili to burgers, tacos and even pasta. Grind it for burger meat, braise it for tacos, or go above and beyond and create a wild boar ragu over your pasta.

The U.S. Fish and Wildlife Service encourages you to get out there and "Save a Swamp and Sauté a Nutria" for your community.

[buffetlicious]

Nephew didn’t want steamed rice and he asked for the Yang Zhou Fried Rice (扬州炒饭). We got him a medium portion (S$10) to share with those who may preferred a little more carbo. The savoury fried rice has got that wok hei (breath of the wok) and is packed with quite a few other ingredients like char siu, crab stick, peas, egg and spring onion.

Everyone loves fried chicken so we had the Prawn Paste Chicken (虾酱鸡). The appearance is not really Instagram worthy but the umami flavour of the crispy and succulent wings won us over.

Instead of the usual sweet and sour pork, we order the Sweet & Sour Sliced Fish (酸甜鱼片). Would have been nicer if the batter coated fish is still crispy and the flesh is too firm for my liking.

Cereal Sotong (麦片苏东) was a letdown with too thick a batter and rubbery texture. Sotong is Malay word for squid. My brother also commented that the cereal was on the sweet side and I have to agree with him. Maybe we should have opted for the prawn instead.

The Yam Ring (佛钵飘香) is deep-fried separately then filled with a medley of sautéed vegetables and seafood like prawn, squid and scallop. Normally, there would be crunchy cashew nuts added but I don’t see it anywhere and sis said the colour of the yam basket is too dark a colour though still tasted decent.

This Claypot Superior Pot (砂煲一品锅) is the most expensive of the dishes coming in at S$50. But is chocked with plenty of seafood like fish maw, prawn, scallop, sea cucumber and mushroom. The brown thickened gravy goes well with the bowl of white rice.

A large plate of stir-fried Sambal Sweet Potato Leaf (参巴番薯叶) is up next. The tender leaves and stems of the sweet potato plant is cooked with sambal chilli which give the vegetable a spicy kick.

The last dish of the night is this Salt Egg Prawn (咸蛋虾). Everyone was looking forward to it but it turned out to be the worst disappointment that night. The prawn fritters were supposed to be crispy but it came smothered in the salt egg sauce and ended up mushy. Moreover, there isn’t enough salt egg yolk in there so it is more milky sweet than savoury fragrant.

Compared to last year’s Reunion Dinner (团圆饭), the overall standard of the food at the restaurant had deteriorated a lot. Not sure if it is because different chefs are manning the kitchen or some other reasons but we have decided to patronize another restaurant next year.

[petermorwood]

Parsnip soup - the garnish recommended by Terry Pratchett for adding character to a beloved copy of "Good Omens"...

...has appeared in a couple of posts, first here and then, when @dduane decided to make some, here.

She didn't use any of the recipes I'd posted but literally cooked up something slightly different off the cuff, and it is (trending rapidly to was) delicious!

Full info on DD's blog here. It's not so much a recipe as an illustrated step-by-step.

*****

NB, that post doesn't mention, because her IBS meant she didn't include, the chopped half onion and two minced cloves of garlic sautéed in smoked-roast-bacon fat which I added to my batch. It's just fine without them, but IMO is even better with, if non-dodgy digestion permits.

*****

Parsnips and carrots over here are, as her post says, all too often mashed, one of the great culinary non-delights of my childhood. They're frequently sold together for that purpose, either raw or pre-cooked...

...and it's a pleasure to find them specifically meant for roasting...

...though I can handle a peeler, a knife and a selection of seasonings well enough not to need to buy them like this.

The soup was sampled two ways, first in its basic form as roasted veggies and roasted smoked belly pork...

...cut into spoon-size pieces and simmered in a light but quite spicy broth (there was a fumble when shaking on the chillis!)

After that DD made flour-and-butter dumplings (Middle Kingdoms style) which absorbed some broth and made the soup a bit thicker.

Both, as I've already said, are - soon to be were - very good indeed.

10 / 10, will make again.

[creamynut]

Cooked from the farmers market this morning.

(Grilled pork loin with lavender rainbow sautéed carrots over Yukon gold mash potatoes and a wine butter sauce)

[tabeojacafe]

God Recipe thumbnails for all limited time event Tabegami. None of these exist in a physical form and are only obtainable during event quests.

[blubushie]

im not the victorian starving child i just want that recipe

No worries!!

BLU'S ZUPPA TOSCANA

Half a tube of Jimmy Dean maple pork sausage

1 whole onion, diced into chunks

As much garlic as you want (I use 5 small & medium cloves) minced (I use a grater)

0.5kg potatoes, peeled & diced into chunks (about 1.5lb)

250ml cream (you can use heavy cream, half & half, or just whole milk—I use half & half. This is about 1 cup)

1.5l water (about 6 cups)

6 chicken bouillon cubes

About 200g chopped kale (about 3 cups worth)

OPTIONAL: 1 red capsicum, diced

Italian seasoning

Salt

Pepper

Chop onion & set aside in bowl. Grate garlic into bowl with onions. If using capsicum, chop and add to bowl with onions. Peel & chop potatoes and put in a second bowl. Chop kale, including stems, and put in a third bowl.

In pot, cook sausage, chopping as it cooks. Cook until beginning to brown. Remove sausage and place in bowl, but leave rendered fat in pot.

To pot, add onion, garlic, and capsicum if using. Sauté, stirring, for 5 minutes.

Add potatoes and stir to mix, then add water and bouillon cubes. Bring to a boil and let sit for 10 minutes.

Check that potatoes are fork-tender. If not, keep boiling. If tender, add cream, kale, reserved sausage, and 2 pinches of Italian seasoning. Lower heat and allow to simmer for 5 more minutes.

Salt and pepper to taste, and serve with parmesan cheese and sourdough bread.

You're welcome :]

[toprecipe24]

Stewed pork chop

I need some peoples to say [yummy😋😋😋] please thanks!

Delicious pork chop with vegetable stew

Ingredients:

1 kg pork chops

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, chopped

2 carrots, sliced

2 potatoes, in buckets

1 red pepper, in strips

1 can crushed tomatoes (400 g)

1 cup meat broth

1 bay leaf

Salt and pepper to taste

Fresh chopped parsley for garnish

Instructions:

Heat olive oil in a large pot over medium-high heat. Add pork chops and stir them all over. Remove ribs and set aside.

In the same pot, add onion and garlic, and sauté until golden brown.

Add carrots, potatoes and red pepper, and cook for a few minutes, stirring occasionally.

Stir in the crushed tomato, beef stock and bay leaf. Mix well.

Return the ribs to the pot, making sure they remain submerged in the sauce.

Reduce the heat to low, cover the pot and cook for 1 1/2 hours or until the meat is tender and falls easily off the bone.

Adjust the seasoning with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley.

Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Total time: 1 hour 50 minutes

See More Recipe

[gen-is-gone]

Some leftover posole pork with angel hair pasta and wilted spinach, with cranberry juice and apple cider to drink.

Did you know that fixing incredible red sauce is super easy to make? Dice some garlic, sautée it in olive oil for like two minutes, take about a 4th to a 3rd of a cup of tomato paste and add it to the pan.

MOST IMPORTANT STEP: save like a cup of the water you boiled your pasta in, and add some a little at a time to the tomato paste, stirring until it's more sauce consistency than paste consistency. If you've got it, add a little heavy cream. If you've got it, add a little glug of red wine. If you're adding a leaf of some sort, push the sauce to one side, toss in the leaves and let them get just a little wilty, then stir them into the sauce.

Then either throw the pasta right in the pan, scooping the sauce over the top, or put your pasta on a plate and pour your sauce over it. Fucking magic.

[sanders1665]

Poor Man's Feast

A whole tray of Ramen beef cup noodles

splattered across the kitchen floor,

like a cheap Jackson Pollock painting.

Where the hell did they come from?

She's buying poor people's food again,

stacked high in the pantry,

like we're prepping for some apocalypse

where steak is outlawed

and only powdered broth survives.

Where's the steak I asked for?

I can have steak, can't I?

A thick slab, dripping with onions,

mushrooms sautéed just enough,

the taste of the cow, raw and real,

not buried in some goddamn sauce.

Down the street, the guys are barbecuing.

I hate them,

with their fat slabs of ribs and pork belly,

smoke curling into the air,

mocking me.

It’s alright for some, I guess—

meat, beer, a good time.

I pick up the noodles.

Pot noodle it is,

again.

With a little imagination,

the salty broth could be gravy.

The soggy noodles,

a tender strip of sirloin.

But no,

it's just flavored powder and regret.

I sit down, slurp,

and vicariously chew on dreams

of something better,

while the barbecue wafts on.

[lynetianya]

Feast of Love [ Karina X Reader ]

Y/N had a plan to surprise Karina and the other members by preparing their favorite dishes at the AESPA dorm.

👨‍🍳 Warning! Maybe you will be hungry after reading this story. 👩‍🍳

[ I like cooking, so I made this story after finding out what the aespa members' favorite foods are ]

GENRE : Fluff

TYPE : One Shot

Karina, the leader of the famous girl group AESPA under SM Entertainment, had a secret. She had a loving relationship with Y/N, who was not an idol but her biggest supporter. Only the members of AESPA and a few trusted people at SM Entertainment knew about their relationship. Today was a rare day off for the group, and Y/N had a plan to surprise Karina and the other members by preparing their favorite dishes at the AESPA dorm.

Before heading to the dorm, Y/N had cooked some of the dishes at home to save time and ensure the surprise remained intact. First on the menu was lasagna, Winter's all-time favorite. Y/N gathered all the necessary ingredients: lasagna noodles, tomato sauce with minced meat, ricotta cheese, mozzarella cheese, and Parmesan cheese.

Y/N started by sautéing onions and garlic in a large pan, filling the kitchen with a delightful aroma. Next, Y/N added the minced meat and cooked it until it changed color. Then came the tomato sauce, salt, pepper, and her favorite spices, all going into the pot. Y/N let the sauce simmer while tasting it to ensure it had the perfect flavor.

While the tomato sauce was simmering, Y/N boiled the lasagna noodles and allowed them to cool. Then began assembling the lasagna. Y/N started by spreading a little tomato sauce on the bottom of a baking dish, followed by a layer of lasagna noodles. Then layered it with the smooth ricotta cheese mixture and a generous sprinkle of mozzarella cheese.

Y/N repeated this process several times until the dish was filled with tempting layers of lasagna, covered it with aluminum foil and placed it in the preheated oven. After 30-40 minutes, the mouthwatering aroma of lasagna filled the entire house.

The final process of lasagna will be carried out in the AESPA dorm.

Next on the list were salad and seaweed soup for Giselle. Y/N carefully washed fresh vegetables, including lettuce, spinach, and carrots. Then chopped the vegetables into small pieces and placed them in a large bowl. Y/N also prepared some cherry tomatoes, washed and halved them.

Y/N checked the dried seaweed Y/N had purchased earlier and soaked it in warm water for a few minutes until it became soft and expanded. Afterward, Y/N drained the seaweed and cut it into small, bite-sized pieces for the soup.

To start making the seaweed soup, Y/N brought vegetable broth into a large pot and heated it. Once the broth began to boil, y/n added the chopped seaweed and let it simmer for a few more minutes. Y/N also added finely chopped garlic, green onions, and a few drops of soy sauce to give the soup a savory flavor. The final touch is to add the baby clams to the soup After simmering for a while, the seaweed soup was ready to be served.

While the seaweed soup continued to simmer, Y/N returned to the salad. Added the chopped vegetables to the large bowl, then continued by adding the fresh cherry tomato halves. Y/N also added the prepared seaweed pieces to the salad, providing a unique texture and a fresh, oceanic taste.

For the dressing, Y/N created a simple mixture by combining olive oil, balsamic vinegar, salt, pepper, and a pinch of sugar in a small bowl. Mixed the ingredients until they were well combined and then poured the dressing over the salad. Y/N gently tossed the salad in the dressing, ensuring that every vegetable was coated with the refreshing flavors.

The next dish on Y/N's menu was Gamjatang, Ningning's absolute favorite. Y/N had purchased high-quality pork ribs and a variety of colorful vegetables, including potatoes, scallions, and kimchi. All the ingredients were fresh and vibrant on her kitchen table.

Y/N began by filling a pot with water and placing it on the stove. Once the water was boiling, she added the pork ribs, briefly blanching them to remove any unwanted blood and odor. Afterward, Y/N changed the water and added the sliced potatoes, scallions, and kimchi to the pot.

While everything simmered to perfection in the pot, Y/N prepared the Gamjatang seasoning. Y/N mixed gochugaru (Korean red pepper powder), soy sauce, finely minced garlic, ginger, and other spices in a small bowl. This mixture would give the Gamjatang its signature spicy and savory flavor.

When the ingredients in the pot had softened and released their fragrant aroma, Y/N added the prepared seasoning. carefully stirred everything, ensuring the seasoning was evenly distributed among the ingredients. After a few moments, the Gamjatang was ready to be served.

The final dish Y/N prepared was Karina's all-time favorite, Tonkatsu. Y/N visited local Asian store and bought thin slices of quality pork cutlets. Y/N also gathered breadcrumbs, eggs, and a few pieces of cabbage to accompany the Tonkatsu. All the ingredients were fresh and of high quality.

Back at home, Y/N began by soaking the pork cutlets in salted water for a few minutes to remove some of the odor and enhance their texture. While waiting, Y/N sliced the cabbage into thin layers and set up a bowl with breadcrumbs on one side and a bowl of beaten eggs on the other.

After patting the pork cutlets dry carefully, Y/N coated them in breadcrumbs, making sure every side was evenly covered, then dipped them into the beaten eggs before giving them a second coating of breadcrumbs. The Tonkatsu was now ready for frying. Y/N planned to fry the Tonkatsu in the AESPA dorm so that Karina could enjoy it while it was still hot and crispy.

With all the dishes prepared, Y/N placed them in food containers and loaded them into her car. Y/N was ready to head to the AESPA dorm.

Upon arriving at the dorm, Y/N quietly slipped inside with the dishes to avoid waking the members. Y/N had previously informed the AESPA manager and obtained permission and a key to the dorm.

Y/N placed all the dishes in the kitchen and prepared to reheat the food and fry the Tonkatsu, luckily, AESPA dorm had a spacious kitchen for her to work in. Y/N retrieved the lasagna, removed the aluminum foil, and let it bake for another 10-15 minutes in the oven.

Next, Y/N reheated the Gamjatang and seaweed soup that had prepared earlier.

While waiting for everything to be ready, Y/N readied herself to fry the Tonkatsu. Y/N heated the oil in a pan to the perfect temperature and carefully added the pieces of Tonkatsu. They sizzled as they met the hot oil. Y/N cooked them until they turned a beautiful golden color, ensuring the pork was cooked to perfection inside.

Once the Tonkatsu was done, Y/N lifted them from the pan and placed them on paper towels to remove excess oil. At the same time, Y/N thinly sliced the cabbage, which would accompany the dish.

Y/N finally arranged the cooked Tonkatsu on a plate, placing the cabbage slices around them as a garnish. Y/N also provided a delicious Tonkatsu sauce for dipping. The Tonkatsu looked perfect, with a crispy outer layer and tender pork inside.

The increasingly irresistible aroma wafted through the house and began to reach the bedrooms of the members. It was then that Karina woke up from her morning slumber.

Karina rubbed her sleepy eyes, but then her senses were suddenly overwhelmed by the enticing smell of food. She sat up in bed, her eyes widening, and her drowsy expression turning into one of excitement.

With swift steps, Karina rushed to the kitchen, where Y/N was busy preparing the feast. "Y/N, what are you cooking?" Karina asked in amazement, her face lighting up with a wide smile. She embraced Y/N's broad shoulders and planted affectionate kisses on Y/N's cheeks and lips. Karina was taken aback by Y/N's surprise visit.

Y/N smiled and replied, "I'm making your favorite dishes."

Karina could only shake her head in disbelief, asking, "You made all of this? Doesn't this take a long time? Aren't you tired?" Karina couldn't believe her eyes. There was so much food prepared by Y/N, and it must have taken a considerable amount of time and effort.

"Not at all, it's your day off, so I decided to surprise you all with my cooking," Y/N said affectionately.

Karina, hearing Y/N's words, was overjoyed and touched by Y/N's love for them. She kissed Y/N once more, deeply appreciating Y/N.

Y/N then instructed Karina to wake up the other members. Karina, with a smile on her face, kissed Y/N again and hurriedly went to wake the other members.

Y/N efficiently arranged all the dishes on the dining table. Y/N took the lasagna out of the oven, allowing it to rest for a moment before cutting it into slices and placing them on the table.

The same went for the Gamjatang, salad, and seaweed soup. Everything was neatly laid out.

All the members who had awakened were in for a surprise when they saw the spread. Winter, with joy, started to jump around as she spotted her favorite lasagna ready on the table. Giselle's eyes widened in astonishment as she saw the seaweed soup, and Ningning let out a joyful cheer at the sight of Gamjatang.

"Winter, this is your favorite lasagna," Y/N said with a warm smile.

Winter's face lit up, and she couldn't contain her excitement. "Y/N, you made lasagna for me? I love you!" Winter exclaimed, hugging Y/N tightly.

Giselle, with a gleam of appreciation in her eyes, looked at Y/N and said, "Wow, seaweed soup! You remembered! Thank you, Y/N!"

Ningning was practically dancing with joy as she stared at the Gamjatang. "I can't believe it! Gamjatang! You're amazing, Y/N!" she exclaimed.

Karina returned with the other members in tow, and they were equally surprised by the feast that awaited them. They all gathered around the table, and Y/N couldn't help but smile as watched their expressions of delight and gratitude.

With laughter and chatter filling the room, they all dug into the delicious meal Y/N had prepared. Each dish had been made with love, and it showed in the taste. They couldn't stop praising Y/N for Y/N culinary skills, and they knew that this morning's breakfast would be one of the most special meals they'd ever shared together.

As they ate, they shared stories, laughter, and tender moments. Karina couldn't have been happier to have Y/N as partner, someone who cared so deeply for her and her fellow members.

END

🤭Are you hungry yet?🤭

My Masterlist

[beautyandlifestyleblog86]

Garlic herb pork chop with mushroom and spinach pasta ——

Ingredients:

- 4 loin pork chops

- 8 oz whole grain pasta

- 1 cup sliced mushrooms

- 2 cups fresh spinach

- 3 cloves garlic, minced

- 1 tsp dried thyme

- 1 tsp dried rosemary

- Salt and pepper to taste

- Olive oil for cooking

Instructions:

1. Cook the whole grain pasta according to package instructions. Drain and set aside.

2. Season the pork chops with salt, pepper, dried thyme, and dried rosemary.

3. Heat a large skillet over medium-high heat and add a little olive oil. Cook the pork chops for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and set aside.

4. In the same skillet, add a little more olive oil if needed and sauté the sliced mushrooms until they are browned and softened.

5. Add the minced garlic to the skillet and cook for another minute until fragrant.

6. Add the fresh spinach to the skillet and cook until wilted.

7. Add the cooked pasta to the skillet and toss everything together.

8. Serve the garlic herb pork chops with the mushroom and spinach pasta. Enjoy this flavorful and nutritious meal packed with lean protein, whole grains, and leafy greens.