#pre cooked foods

[regalkitchenfoods]

Meals Ready To Eat

Ready To Eat Meal Delivering Exceptional Food Solutions since 2008 We at Ready To Eat Meal products in India for over 14 years.

[fiasco95]

On one side of a library….

Dorcas: What do you look for in a man?

Regulus: Someone who can cook.

Dorcas: Oh??

Regulus: Yeah. If he knows how to cook, I’d marry him on the spot and get down on my knees every—

The other side of the library…

Sirius: Mate, where are you off to—?

James, quickly packing up his bag: I have a cooking lesson to attend.

Sirius: Prongs, you can’t cook for shit!

James, sprinting out of the library: THAT’S WHY I HAVE TO GO

[regalkitchenstore]

Ready To Eat Rice Products

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[genderoutlaws]

how are you planning to engage in community care and activism in the coming days/weeks? (mask blocs, food distribution, etc etc)

[dykedvonte]

I think the most baffling thing about the Tulpar as a vessel to me is the fact that the ship really did only have a one way communication system.

I know it was cheap but even the most basic of vessels regarding major transport would have some way, shape or form for outside communication. Not only that but there was absolutely no form of innate emergency signal to show they may have been offline or in trouble despite clearly having a system to dock credits if they went off course. It's another factor that really shows that bad situations are made to get worse by design. One person who is required to relay all information to the crew and make all the choices without feedback. No way to update or call for help in case of a dire situation. No way to inform of inner personal conflicts and acquire procedures accordingly.

It really is like they are all in some sort of fucked up solitary confinement. They have their own world with strict roles that are meaningless in the end, as long as the cargo makes it, it doesn't matter what happens on that ship to the company. They don't want to hear anything and will come to conclusions on what happened based on how much pay they can withhold from the workers. Even what they do send is short, sterile and corporate to the extent it was likely written and sent out with a command by some random unmanned computer in an office.

There's something to be said about how unfair it is to force absolute power and control onto one person when you as an entity could do so much more to offload it but I've said it many times before so I won't again.

[fullscoreshenanigans]

If I were greedy…

I spend a disproportionate amount of time appreciating the addition of these four simple words to the "I really wanted to develop these myself…" line in the manga side scene with how much insight they provide the audience into Ray's mindset during this arc.

Greedy people don't pull off successful escapes. Greedy people risk getting their friends killed. Greedy people end up losing everything.

(Chapter 181.1 | Chapter 4)

It's a layered message to Isabella as well.

You've known what I've wanted for a long time now. None of those three things have changed. You don't have to worry about me betraying you.

The way he looks at her when he says it, too; tries to make himself both nonthreatening to not invoke her ire or suspicion, yet aware enough to convey he can still competently complete his side of their agreement (along with a bit of pettiness, wanting to believe he has more control of the situation and not wanting to let it seem like she can pull a fast one on him. Knowing what's to come in less than 48 hours is heartbreaking), all while having the most subtle sad and tired tinge to his eyes and subdued grin to mask it.

(Because what if things were different for the two of them. For all of them.)

He already believes he's asking for so much, and yet…

(Chapter 181.1 | Chapter 93)

They're worth it.

[bearimba]

Lance isn't allowed in the kitchen for a reason :D

[werewolves-are-real]

I keep promising myself that ONE DAY, I will do enough research into 1800s China to write a proper Temeraire fic taking place there. But there's sooooo much I would want to research first. Even if I skimmed over court details as much as possible - which I don't want to do, tbh - it would just feel very shallow. And it's hard to properly flesh out any characters without any understanding of court life, dynamics between different classes... also just, you know, common beliefs? Attitudes? Religious beliefs too, etc etc.

One day! Hopefully. And we just get so little of Mianning (much less the other Chinese characters) it's hard to do them justice :( Doesn't help that no one really wants to tell Laurence or the aviators what they're actually thinking lol.

[livvyofthelake]

girl who wanted to watch sooo many movies this week because her work schedule was finally normal again but can’t even make it through bottoms tonight

[fluorescentessence]

sesame swirl pumpkin pie a la nyt cooking 🫶

[disabled-dragoon]

I found some cheap egg free gnocchi in the supermarket today and some pre cut carrots so I made a big pan of gnocchi, veggies and tomato and basil sauce and squirreled most of it away for later so I don't have to cook again.

[ID: A bowl of food consisting of gnocchi, vegetables and red sauce, garnished with green onions. /end]

[regalkitchenfoods]

Foods Ready

Ready To Eat Meal Delivering Exceptional Food Solutions since 2008 We at Ready To Eat Meals products in India for over 16+ years.

[unityrain24]

making okonomiyaki!!

お好み焼きを焼っています！！

[thejoyofseax]

An Early Irish Feast for Drachenwald's Spring Crown, AS LVIII

Spring Crown this year was hosted by Dun in Mara in the territory of Glen Rathlin. As with almost all SCA projects, this feast didn't quite hit all the things I intended. In particular, I'd been thinking of having documentation available alongside it, and of a few more dishes that didn't make it in the end. A fermented porridge was high on that list. Next time!

Before I start talking about food, though, let me thank my kitchen crew: THL Órlaith Caomhánach, Lady Gabrielle of Dun in Mara, Noble Mallymkun Rauði, Lady Erin Volya and Cassian of Allyshia. There were a few other folk in and out of the kitchen too (THL Yda Van Boulogne did excellent work on the various flavoured butters), but these five did the bulk of the work. Lady Erin also provided lunch; cooking at Crown for 80 people as her first event cookery is notable.

The main idea here was to lean heavily on seafood, which isn't often done in SCA feasts in my experience, and represents the food of Ireland well. I also wanted to include pork as a main meat, emphasise oats and barley, and use plain vegetables presented well. There were to be condiments on the table, hence Yda's butters: plain, honey, mackerel and garlic-and-chive, as well as green sauce (largely Órlaith's work, with Cass finishing it out). Condiments and the number of them available were an important aspect of Irish medieval hospitality.

I also wanted to nod to the usual progress of early Irish feasts, which started with formal services and frequently ended up so raucous and drunken that the nobility woke up the following morning on the hall floor along with everyone else. So we served to the tables to begin, and then had a less and less orderly buffet.

The first "course" was a set of pottages. The main one was pork, cabbage, onion, carrots, turnips, and barley, which had been slowly cooked down over a number of hours. There was also a version with lamb, for those who couldn't eat pork, and this doubled as the gluten-free version, having no barley. And there was a vegetarian one, including barley, but substituting mushrooms for the meat. These were served with flatbreads, risen yeast dough having been a tough proposition in the Irish climate (and still is, really; that's why the most Irish of breads is soda bread).

As that was consumed, we stocked the buffet with: sides of salmon (steamed then baked), mussels (boiled), monkfish and mackerel (also steamed and baked), chicken pieces (baked), hard-boiled eggs, turnips with butter, carrots with honey, samphire (new to many, most enthused about it), caramelised onions, creamed leeks, buttered cabbage with and without bacon bits, and a broth-based porridge, accompanied by a variety of flatbreads and oat pancakes. And as that all cleared, we put out fruit, some cheese, some oaten biscuits, and a "cheesecake", of sorts.

Everything was plausibly pre-Norman Irish, with the exception of the oaten biscuits and the cheesecake base, which were egregiously modern - although I could argue for something very like them. Simple cooking techniques mean that those are broadly plausible as well - steaming may seem incongruous, but I'll have more to say on that again.

It all seemed to go down well. A number of people said they weren't sure about fish, and then followed with "… but that was great!", and the green sauce, the samphire and the cheesecake were particular hits. The technique of doing a wide variety of simple things usually does well, I find; even the pickiest of eaters can usually have a few things, and the adventurous can pile their plates with a wide variety.

And I had energy enough left to wander around the party hall later offering plates of fruit, cheese and biscuits, which is one of my favourite things to do.

[autistic-shaiapouf]

Trying out that "no buy 2025" I've seen people talking about and recalling how much I saved in november after the hurricane blew up my car and starting to feel confident

[ivaalo]

I cooked some raw meat yesterday and I'm still not dead from indigestion!