#savory cucumber salad

[fredkorematsu]

Savory Cucumber Salad Instead of using mayonnaise, the dressing for this cucumber salad starts with sour cream, making it a creamy and delectable side dish. 1.25 cups sour cream, 1/8 teaspoon salt or as needed, 1/4 cup white sugar, 1/8 teaspoon ground black pepper, 1/8 teaspoon salt, 1/4 teaspoon dried dill weed, 3 large cucumbers sliced, 2 cloves garlic or more to taste minced, 3/4 bunch green onions chopped, 2 tablespoons apple cider vinegar, 1/8 teaspoon paprika

[aurelius-food-inspiration]

[foodffs]

Spicy Cucumber Salad With just a few ingredients, you can whip up a tasty and refreshing salad with crunchy cucumbers in a rich savory dressing that will add some heat to any meal.

Recipe: https://omnivorescookbook.com/spicy-cucumber-salad/

[donttxtathebeach]

Forever & a Day | Chapter 2: A Quiet Shift

Warning: none :) just fluff

Word Count: 4K

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summary:

Y/N and her friends are enjoying a peaceful evening at her beach house, cooking dinner and savoring a rare moment of calm. The atmosphere is light and comfortable until Drew unexpectedly shows up at the door with a bouquet of Y/N’s favorite flowers

The evening was golden, casting long, soft shadows as the sun beamed across the horizon, its final rays spilling over the ocean with an almost reverent glow. The sky, a canvas of fiery oranges, pinks, and lavender purples, painted the world in a delicate, fleeting light that seemed to soften everything it touched. The quiet hum of the ocean’s waves just beyond the windows of Y/N’s beach house was a constant presence, their rhythmic crash against the shore as soothing as a lullaby. It was the kind of evening that invited deep breaths, the kind of night where everything felt at once tranquil and alive with possibility.

Inside, the kitchen was warm—a contrast to the cool evening air that swept through the open windows. The scent of garlic and fresh herbs filled the space, mingling with the savory promise of a home-cooked meal. The heat from the stove made the kitchen feel like a sanctuary, a refuge from the bustling world beyond the walls. Y/N moved effortlessly around the counter, the soft clink of her knife against the cutting board punctuating the otherwise still air. The chopping of vegetables, the sizzle of something sautéing in the pan—it was all part of a rhythm she had perfected over time, a rhythm that grounded her in moments like this.

Cooking, for Y/N, had always been more than just a means of sustenance. It was a way to center herself, to reset her mind after long days spent in front of flashing cameras, the artificial smiles of red carpets, and the constant hum of airport terminals. It was a rare moment of peace, a rare escape from the pressures of her usual life. The sound of the knife slicing through fresh herbs, the gentle stir of a wooden spoon, and the occasional simmering bubble from the pot were her companions tonight, grounding her in the present and easing her mind from the chaos that so often enveloped her.

Y/N stood at the counter, her white dress flowing around her with an effortless grace. The fabric moved like water, soft and fluid, reflecting the delicate light that filled the room. Her hair, loosely gathered in a messy bun, framed her face in soft tendrils, a few strands falling loosely around her cheeks as she worked. There was something inherently serene about how she carried herself, a kind of quiet elegance that never tried too hard but was impossible to ignore. Her movements were fluid, practiced—every chop, every stir was a reflection of her comfort within this space. This was where she felt most herself—away from the artificial lights and expectations that accompanied her public life.

The kitchen, with its coastal breeze drifting in through the open windows, had always felt like a refuge—a rare space where she could breathe and be at peace. It was a sanctuary where she could just be Y/N, the woman who loved cooking for her closest friends and who found joy in these small, quiet moments.

Hailey and Sofia, as always, were nearby, each contributing to the evening in their own way. Sofia, leaned casually against the counter, her wine glass in hand, the other holding her phone as her eyes scanned something on Instagram. Her laughter was light, unfettered by anything serious, as she scrolled through images with a casual ease that made it seem like the rest of the world didn’t matter. Hailey, on the other hand, was focused and precise as she arranged the salad with meticulous care. Each leaf of lettuce and slice of cucumber was placed with a practiced hand, her gaze occasionally lifting from her task to watch Y/N work, and an appreciative smile was on her face.

“Honestly, I think you make pasta better than any Italian chef,” Hailey said, breaking the silence with a teasing tone and a playful grin tugging at the corners of her mouth. “We should open a restaurant together so I can eat like this every night.”

Sofia, her eyes still glued to her phone, glanced up at the spread they were preparing and then lifted her phone to snap a picture of the scene. “This is the best dinner I’ve had all week,” she chimed in, her voice warm with praise and her smile wide as she admired the colorful ingredients on display.

Y/N couldn’t help but laugh softly at their banter. The warmth in her voice was evident as she responded, still focused on her chopping. “Okay, okay. I’ll accept the compliments, but you know I’m just doing my best. No big deal and it’s only been one day.” Her words were light, but there was an undeniable warmth to them. The softness of her tone reflected her deep appreciation for moments like this—quiet, grounded, and shared with people who truly understood her.

Despite the glitz and glamour of her career, these were the moments Y/N cherished most. There was something uniquely comforting about being surrounded by people who knew her—really knew her. Not as the face on a magazine cover, not as the influencer whose every move was scrutinized, but as someone real, someone who wasn’t defined by the flashing lights of the paparazzi or the ever-present hum of social media notifications. In these quiet moments, she could simply exist. No makeup, no pressure, no expectations—just honest, unfiltered conversations with the people who mattered most. The steady rhythm of her life felt more present in these moments than ever when she was caught up in the whirlwind of her career.

As she continued chopping, savoring the normalcy of the evening, a sudden knock at the door broke through the peace. The sound startled her, halting her knife mid-chop. She froze, confused. She hadn’t been expecting anyone—especially not tonight. The moment felt so still and perfect that the intrusion of the outside world almost felt wrong.

Hailey and Sofia exchanged a quick, silent glance, sensing the shift in the air. But neither said a word. They both knew that Y/N would handle this—that she would decide what to do and how to hold whoever was standing on the other side of the door. It was her space, her night, and they would follow her lead.

Y/N wiped her hands on a dish towel, her brow furrowing as she walked toward the door. She wasn’t sure who could be calling at this hour, but the uncertainty in her chest grew with each step. She hadn’t been expecting a visitor—not tonight. Her mind raced a thousand possibilities running through her head as she reached for the door handle. When she opened it, she found Drew standing on her doorstep. The sight of him caught her by surprise, her heart skipping a beat as she processed the unexpectedness of his presence.

Drew stood there, his usual confident swagger nowhere to be found. His posture was shifting slightly, almost hesitant, as if unsure of his place in the moment. His eyes, typically full of the playful confidence that Y/N had grown so familiar with, were soft, almost vulnerable. In his hands, he held a large bouquet of flowers—her favorite flowers. Ranunculus. Sweet peas. Stock. Peonies. Poppies. The very ones she had mentioned almost in passing years ago. A small, fleeting comment about how they were her favorite, something she hadn’t expected anyone to remember. But here they were, in his hands, a gesture so simple yet so incredibly thoughtful it made her heartache.

Y/N’s breath caught in her throat. She wasn’t sure how to respond or how to process the surprise. She stood frozen for a moment, her mind racing. The flowers in Drew’s hands were perfect, but they weren’t just beautiful. They were a reminder of something deeper, something more meaningful. The weight of his gesture hung in the air, and everything else around her seemed to fade for a moment. The soft hum of the ocean. The warmth of the kitchen. The laughter of her friends. All of it blurred into the background as she took in the sight of him standing there, holding the bouquet like it was the most natural thing in the world.

Drew, sensing her silence, stepped forward slightly, the uncertainty still present in his gaze. “Hey,” he said, his voice a little softer than usual, almost uncertain. “I know this is last minute, but maybe you could use these. I just wanted to apologize for earlier today. I didn’t want you to think I was being distant… or anything else that might’ve come off the wrong way. I was trying to make light of things, but I know now that wasn’t the right approach.” His eyes searched hers, an apology hanging in the air between them. “I shouldn’t have acted like that. You didn’t deserve it.”

Y/N blinked, still trying to wrap her mind around the unexpectedness of it all. Drew had always been thoughtful, but this—this felt different. This wasn’t just about a misstep or an awkward moment on the beach. This was something deeper, something more personal. The fact that he remembered her favorite flowers—flowers she hadn’t even mentioned in years—told her everything she needed to know about his sincerity.

Her fingers trembled slightly as she reached out to take the bouquet from him, the soft petals brushing against her skin as she held them. “You remembered... my flowers,” she said softly, her voice thick with emotion. She couldn’t quite believe it. It was such a small detail, but it meant more to her than she could describe.

Drew’s expression softened, a small but genuine smile pulling at his lips. “Yeah. You’ve mentioned them before. I don’t always get it right, but... I figured if there’s anything I could do, it’s to show you that I remember the little things. I care more than I let on sometimes. I’m not always the best at letting that out, but... I want to make things right. For you.”

Y/N’s chest tightened with emotion. There was something about the sincerity in his voice, the raw honesty behind his words, that took her by surprise. She didn’t know how to respond; she didn’t know if she even could respond in a way that would make this moment feel real. She had spent so many years seeing Drew as the confident, easy-going guy who always had a joke or a playful comeback at the ready. But here he was now, standing before her, vulnerable and earnest, offering an apology in a way she had never expected.

“You don’t have to apologize,” she whispered, her voice thick with emotion, the words coming out softer than she had intended. “I wasn’t expecting this, Drew. I wasn’t expecting you to show up with flowers or... to apologize for earlier. It just felt... different. But thank you. For remembering, for trying.”Drew’s smile returned, though it was tinged with a slight nervousness. He shoved his hands into his pockets, trying to appear casual, but she couldn’t ignore the vulnerability in his eyes. “Yeah, well… I guess I’m just trying to... I don't know; I just wanted an excuse to see you." He paused, his voice dropping to something a little more sincere. “I don’t know... I didn’t like leaving things the way they were. I care. More than I let on.”

Y/N felt a lump rise in her throat at his words. Drew had always been the carefree, confident guy who could always joke his way through any situation. But standing here, with him looking so open and vulnerable, she realized how much she had always cared for him. In a way, she had always known him, but this side of him—this sincerity—was new. And it drew her in in a way she hadn’t expected.

She stood there momentarily, studying him, her heart beating faster. Drew had always been there for her through thick and thin. But now, something felt different—something unspoken yet tangible.

“You don’t have to apologize,” she said softly, her voice thick with emotion. “I’m just… I wasn’t expecting this. You’ve always been there, but today... I don’t know. It just hit differently.”

The words lingered between them, and for a moment, neither spoke. The tension from earlier had melted into something softer, more meaningful. Drew seemed to realize that he had crossed some invisible line between them—a line neither of them had acknowledged before, but now it seemed to be undeniably there.

“I know,” Drew said softly, his voice almost a whisper. He took a small step closer to her. “I know things have not necessarily been ideal, and I could have taken a lot more initiative to make sure you know how much you mean to me, but I want you to know I’m here if you want me to be.”

Y/N swallowed hard, feeling her chest tighten at his words. He was Standing here with a bouquet and was different from the confident guy she was used to. But this version of him—the real version—was more than she had ever expected.

“You’re already here, Drew,” she said softly, placing her hand gently on his arm. “And that’s enough for now.”

Drew’s smile widened a flicker of relief in his eyes. His usual swagger returned, but it was softer, quieter as if he was finally letting his guard down. “Guess that means I can stick around for dinner, huh?”

Y/N chuckled, her heart lightening at the sound of his voice. “Yeah, sure. But don’t mess up my pasta,” she teased as she turned to head back inside, the bouquet still clutched in her hands.

Drew followed her inside, and though the tension between them lingered, it was now softened by something more profound—a sense of understanding, unspoken yet felt.

Later that evening, as the girls retreated to another room to chat, Drew and Y/N found themselves standing outside on the patio, the ocean breeze ruffling their hair. Drew stood there momentarily, his hands shoved into his pockets, awkwardly shifting his weight from one foot to another.

“Hey,” Drew finally spoke, his voice quieter now. “Is it okay if I take Y/N for a drive? Just, like, around the area? We’ll be back soon. I thought it might be nice to… get away from everything for a while.”

Hailey and Sofia exchanged curious glances, but both nodded. Hailey smiled. “Yeah, that sounds good. Just don’t make it weird, Starkey,” she teased, earning Sofia a chuckle.

Drew offered them a grateful smile. “No promises,” he said with a wink.

Y/N looked at Drew, her heart fluttering in her chest. The idea of a quiet drive with him—just the two—felt unexpectedly intimate. There was something about it that felt like a shift, like this moment, this night, was leading to something more.

“Okay,” she said, her voice softer than usual. “A drive sounds perfect.” They headed toward Drew’s truck, their footsteps echoing in the quiet of the evening as they made their way across the gravel driveway. The gravel crunched underfoot, the sound sharp and distinct in the stillness, a quiet contrast to the distant rumble of the waves crashing against the shore. Each step they took seemed to carry the weight of something unspoken; the space between them filled with a new kind of energy, something that neither could quite define, but both felt pressing in the air around them. The faint scent of saltwater mixed with the earthy smell of the gravel, and the breeze, though cool, held a softness that felt like it was holding its breath.

Drew reached the truck first and opened the passenger door for her, the gesture was as casual as it was thoughtful, yet tonight it felt different—more purposeful, like he was taking extra care with the smallest of actions. His movements were slow, almost deliberate, as though he was trying to gauge her mood without having to say a word. Y/N hesitated for a moment, caught off guard by the change in the air, before sliding into the seat. The familiar cool leather welcomed her, its touch steady and grounding, but tonight it felt different. There was a charge in the air, an electric tension that hummed beneath her skin as she settled into the seat. The usual comfort of the truck was present, but it felt as though the entire world around them had shifted, and she was acutely aware of every detail—her breath, her pulse, the way her heart seemed to race ever so slightly.

Once Drew was behind the wheel, the engine roared to life, a deep growl that resonated in the quiet night. The truck began to roll down the coastal road, the headlights illuminating the winding path ahead. The ocean, dark and vast in the distance, crashed against the shore in a rhythmic, hypnotic way, as if nature was echoing the turbulence between them. The world around them was peaceful, yet the quiet hum of the truck, coupled with the sound of the waves, seemed to amplify the weight of the silence between them. For the first few minutes, neither of them spoke. The stillness in the truck wasn’t uncomfortable, but it was thick with an unspoken air, an anticipation neither of them could name, though both felt it deep within. The silence felt heavy but in the way a moment before a storm feels heavy—charged, expectant, like something was on the verge of breaking free.

Finally, Drew’s voice cut through the silence, low and rougher than usual, almost hesitant, like he was testing the waters with each word. “I don’t know what’s been going on with me lately... with you and me; I mean, if I’m honest, I always knew I liked you; I just never knew how to express that. Because, let's face it, something was bound to happen because of the number of times Brooke made us play the parents whenever we played family. I just… I think I was scared of losing you in any capacity as we grew apart so I never said anything, just suffered in silence while watching you pursue all your dreams. .” His words seemed to tumble out in a rush, the weight of his thoughts pressing on him, his usual confidence a little more fragile. He glanced at her quickly as if to gauge her reaction but then quickly refocused on the road ahead, his hands gripping the steering wheel a little tighter. There was a flush creeping up his neck, the color deepening across his face, his usual easy smile replaced with a small frown that tugged at his features. “We’ve always been friends, but..." His voice trailed off for a moment, and he let out a quiet sigh, the sound barely audible against the hum of the engine. He cleared his throat before continuing. “I feel like something’s shifted, and I don’t know how to handle it.”

His words hung in the air between them, a confession wrapped in uncertainty. Y/N’s gaze softened as she turned to look at him, her heart giving a small lurch as she took in the vulnerability in his posture. She knew Drew as the guy who could talk his way out of anything, who wore confidence like a second skin, always with a joke ready on his lips. But tonight, there was a shift. She could see it in the tightness of his shoulders, in the tension that still clung to his features despite his attempts at nonchalance. For the first time, she saw Drew not just as the guy she had always known but as someone who was just as uncertain and searching as she was. Vulnerable. Real.

Y/N’s voice was steady when she spoke, though it was tinged with something softer, something that she couldn’t quite place. “I feel it too, Drew,” she said, her words coming with an unfamiliar but necessary honesty. She reached for the words, unsure how to express the quiet weight of what she was feeling, but when she finally spoke, it was with the clarity of someone who had been holding back for too long. “I’ve been feeling it for a while now. But it’s like... we’ve always just been us, you know? Nothing more, nothing less. And now it’s different.” She paused, her gaze turning to the dark road ahead, the way the headlights sliced through the shadows. The headlights illuminated patches of the coast, casting fleeting glimmers of light over the rolling waves. “I don’t think we expected it to be like this,” she continued, her words drifting, uncertain but real.

Drew’s grip on the steering wheel tightened at her words, his knuckles going white under the pressure. His jaw clenched, his gaze flickering to her briefly before he focused on the road once more, his posture rigid but somehow fragile. There was an underlying tension that had settled in his shoulders, a tension that came from more than just the uncertainty of the conversation—they were both standing on the edge of something unknown, something that had the power to change everything. When it came again, his voice was quieter this time, almost a whisper, like he was allowing himself to let down a bit of his usual bravado. “I don’t want to mess this up,” he admitted, his words raw, unguarded. “I don’t know how to be more than what we’ve always been, but I want to try.” His voice was almost a plea, the desperation there hidden beneath a layer of vulnerability. “I want to try.”

Y/N’s heart raced as she listened to him, her chest tightening at the honesty in his voice. It was all so unexpected, yet somehow, it felt right—more right than anything had in a long time. She had always known Drew, but now, as she listened to him, she realized how little she had truly seen him until this moment. Drew had always been there for her, through thick and thin, but now, there was something else in the air, something neither of them could name yet, but that was beginning to take shape between them. Something more.

Her voice, when it came, was steady but filled with emotion, an undercurrent of something deeper that neither of them had fully acknowledged. “I don’t know what it’ll look like, Drew,” she said softly, the words heavier than they seemed. “But I’m willing to find out. We don’t have to have all the answers right now.” The vulnerability in her words felt like a release, as if she were finally admitting something she had known for longer than she cared to admit. It wasn’t about knowing how everything would unfold—it was about taking the first step, about trusting that they could figure it out together.

For a brief moment, the weight of what had been said hung in the air between them, and the silence that followed was not heavy but full of understanding. A small, genuine smile tugged at Drew’s lips, though it was soft, tender—a far cry from the cocky grins and half-smiles he usually wore. It was a smile that acknowledged the depth of their conversation and the unspoken promise that hung between them. He shifted his hand on the wheel, his usual grin returning, but it was gentler this time, more meaningful. “I think we’ll figure it out,” he said, his voice full of quiet certainty, as though the weight of his words had settled into something solid, something he could hold on to. “Together.”

Those words, so simple yet so powerful, settled between them like a quiet promise, one that neither of them had entirely spoken until now. The promise wasn’t one of certainty, but of a shared path, a willingness to face the unknown together, no matter where it led. The truck continued down the winding road, the headlights carving a path through the night, and though the world around them felt vast, almost infinite, Y/N couldn’t help but feel that, with Drew beside her, it didn’t matter. Whatever happened next, they would face it together.

As they drove through the night, the coastal breeze tousling their hair and the ocean’s song playing softly in the distance, it felt like a new beginning, a subtle shift in the way things had always been. And in that quiet, intimate space between what had been and what could be, their story—one that had always been rooted in friendship—was beginning to unfold into something more.

And just like that, in the unspoken promises and the weight of the moment, their story as more than friends had begun.

[najia-cooks]

[ID: A close-up of a baguette lined with sliced cucumber and topped with cauliflower coated in a deep red sauce, diced tomato, and a white sauce. End ID]

Sandwich with sesame-gochujang cauliflower and garlic-yoghurt sauce

Inspired by Vietnamese bánh mì thịt, this submarine sandwich pairs fresh vegetables with fried cauliflower coated in a spicy, tangy, savory, and sweet sauce. Toasted sesame oil and the fermented notes of gochujang add depth and complexity to the mildly nutty backdrop of the cauliflower, while the raw garlic in the yoghurt sauce brings the taste profile to a sharp head.

Also consider pairing the gochujang cauliflower with vegetables of your choice in a rice bowl or salad.

Recipe under the cut!

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Ingredients:

Serves 4.

For the dish:

4 bánh mì, or 2 freshly baked baguettes halved and cut open

300g cauliflower florets (1/2 a small head)

1/2 cucumber, sliced

2 inches carrot, julienned

1 small roma tomato, diced

Other toppings of choice

Drizzle toasted sesame oil

1 Tbsp toasted sesame seeds

For the batter:

2 Tbsp (15g) all-purpose flour

2 Tbsp (20g) potato starch

1 Tbsp (10g) egg replacer for baking (optional)

Water

For the gochujang sauce:

2 Tbsp gochujang

1 Tbsp gochugaru (Korean red chili flakes)

1 Tbsp granulated sugar

1 Tbsp Korean soy sauce

2 tsp rice vinegar

2 cloves garlic, grated

1 green onion, sliced

Pinch salt

Pinch MSG (optional)

Several cracks ground black pepper

Water

For the yoghurt sauce:

1/4 cup non-dairy yoghurt

1 clove garlic, grated

1 tsp high-fructose corn syrup, or sugar

1/2 tsp rice vinegar

Pinch salt

Instructions:

1. Break cauliflower into smallish florets and wash. Prep vegetables.

2. Mix all gochujang sauce ingredients and use a blender or immersion blender to pulverise the green onion. Add a bit of water as necessary to achieve a slightly runny consistency. Set aside.

3. Mix all yoghurt sauce ingredients and whisk to combine. Set aside.

4. Heat a small pot with several inches of oil to 350 °F (175 °C). Mix all dry batter ingredients in a mixing bowl. Add just enough water to obtain a mixture the consistency of pancake batter. Do not overmix.

5. Coat cauliflower with batter and carefully drop one floret at a time into the oil. You may have to fry them in multiple batches. Fry until lightly golden brown and floating. Set aside onto a paper-towel-lined plate.

6. Increase the heat to bring the oil to 400 °F (200 °C). Fry cauliflower again for 30 seconds until deeply golden brown. Set aside.

If you aren't comfortable deep-frying, you may bake battered cauliflower at 400 °F (200 °C) for 30 minutes, turning over halfway through.

7. Heat a large skillet on medium and cook gochujang sauce, stirring often, until thickened. Add cauliflower and stir to coat. Drizzle in sesame oil and sesame seeds and stir again.

8. Serve immediately with bread, vegetables, and yoghurt sauce.

[jadeshifting]

— DINNER IN THE GREAT HALL

˚　　　　✦　　　.　　. 　 ˚　.　　　　　 . ✦　　　 　˚　　　　 . ★⋆. ࿐࿔

every evening at Hogwarts, the sturdy tables of the Great Hall nearly buckle under the weight of the feast laden on it

★⋆. ࿐࿔ MAIN COURSES

— ROAST LAMB (seasoned with rosemary and garlic, served with mint sauce)

— BEEF WELLINGTON (tender beef wrapped in flaky pastry)

— HONEY-GLAZED HAM (with spiced apple chutney)

— CHICKEN CASSEROLE (creamy sauce with mushrooms and herbs)

— FISH & CHIPS (served with tartar sauce and lemon wedges)

— VEGETABLE STIR-FRY (tossed in a ginger-soy glaze over jasmine rice)

— MUSHROOM RISOTTO (rich and creamy with Parmesan)

★⋆. ࿐࿔ SIDES

— MASHED POTATOES (with butter, cream and gravy)

— roasted ROOT VEGETABLES (seasoned with thyme)

— steamed GREEN BEANS (with slivered almonds)

— CORN ON THE COB (with melted herb butter)

— GARLIC BREAD (warm and crispy)

— savory STUFFING (seasoned with sage and onions)

★⋆. ࿐࿔ SOUPS

— FRENCH ONION SOUP (topped with melted cheese and croutons)

— LEEK & POTATO SOUP (hearty and smooth)

★⋆. ࿐࿔ SALADS

— CAPRESE SALAD (tomatoes, mozzarella, basil, and balsamic glaze)

— ROASTED BEET & ARUGULA SALAD (with walnuts and feta)

— CUCUMBER & DILL SALAD (light and refreshing)

★⋆. ࿐࿔ DESSERTS

— STICKY TOFFEE PUDDING (with warm caramel sauce)

— BLACKBERRY CRUMBLE (served with clotted cream)

— CHOCOLATE GATEAU CAKE (rich and layered with ganache)

— PUMPKIN CHEESECAKE (spiced and creamy)

— LEMON TART (with a crisp, buttery crust)

— assorted ICE CREAMS (vanilla, chocolate, raspberry, and more)

★⋆. ࿐࿔ DRINKS

— PUMPKIN JUICE (lightly spiced)

— BUTTERBEER

— GINGER TEA & CHAMOMILE INFUSION

— MULLED CIDER (warm and spiced)

— FRUIT CORDIALS (raspberry, elderflower, blackcurrant)

•❅───✧❅✦❅✧──❅•

[rachellaurengray]

Happy Monday! Kickstart your day with nothing but delicious nutrition. Welcome to your COMPLETE LIST of 30 quick and easy options—all under 250 calories—that'll leave you feeling energized and satisfied. (Make sure your save this post!)

- Greek Yogurt with Berries and Honey (200 calories): Creamy yogurt, sweet berries, and a drizzle of honey—yum!

- Avocado Toast on Whole Grain Bread (240 calories): Creamy avocado on crunchy toast—simple yet so satisfying!

- Smoothie with Spinach, Banana, and Almond Milk (220 calories): A refreshing green smoothie to start your day on a healthy note.

- Chia Seed Pudding with Almond Milk and Berries (230 calories): Creamy chia pudding topped with juicy berries—a breakfast treat!

- Oatmeal with Sliced Banana and a Drizzle of Honey (210 calories): Warm and comforting oatmeal with a touch of sweetness.

- Cottage Cheese with Pineapple Chunks (190 calories): Creamy cottage cheese paired with tropical pineapple—refreshing and filling!

- Scrambled Eggs with Spinach and Tomatoes (180 calories): Fluffy eggs loaded with veggies—perfect for a hearty breakfast.

- Whole Grain English Muffin with Peanut Butter (230 calories): Nutty peanut butter spread on a toasty English muffin—simple and satisfying.

- Apple Slices with Almond Butter (210 calories): Crunchy apples paired with creamy almond butter—a delicious combo!

- Overnight Oats with Blueberries and Almond Milk (220 calories): Prep ahead for a fuss-free breakfast—creamy oats with sweet blueberries.

- Hard-Boiled Eggs with a Piece of Fruit (200 calories): Protein-packed eggs paired with your favorite fruit—easy and nutritious!

- Smoothie Bowl with Mixed Berries and Granola (240 calories): A colorful and satisfying bowl packed with flavor and texture.

- Whole Grain Toast with Hummus and Cucumber Slices (200 calories): A savory twist on toast—creamy hummus topped with fresh cucumbers.

- Low-Fat Greek Yogurt with Honey and Almonds (210 calories): Creamy yogurt topped with honey and crunchy almonds—a delightful treat!

- Banana Pancakes Made with Oats and Eggs (230 calories): Fluffy pancakes with the goodness of bananas and oats—perfect for a weekend brunch.

- Fresh Fruit Salad with a Dollop of Yogurt (190 calories): A refreshing fruit salad drizzled with creamy yogurt—simple yet satisfying.

- Protein Shake with Almond Milk and Banana (230 calories): A protein-packed shake to fuel your morning—creamy and delicious!

- Rice Cake with Avocado and Tomato Slices (200 calories): Crispy rice cake topped with creamy avocado and juicy tomatoes—yum!

- Low-Fat Cottage Cheese with Sliced Peaches (180 calories): Creamy cottage cheese paired with sweet peaches—a delightful combination.

- Whole Grain Waffles with Fresh Strawberries (240 calories): Fluffy waffles topped with juicy strawberries—a breakfast delight!

- Berry and Spinach Smoothie with Almond Milk (220 calories): A vibrant and nutritious smoothie to start your day on a healthy note.

- Turkey Sausage Links with a Piece of Fruit (230 calories): Flavorful turkey sausage paired with your favorite fruit—easy and satisfying.

- Egg White Omelette with Vegetables (190 calories): Light and fluffy egg whites loaded with colorful veggies—perfect for a healthy start.

- Almond Butter and Banana on Whole Grain Toast (240 calories): Creamy almond butter and sliced bananas on crunchy toast—a delicious combo!

- Quinoa Porridge with Berries and Almonds (210 calories): Creamy quinoa porridge topped with sweet berries and crunchy almonds—a breakfast treat!

- Low-Fat Greek Yogurt Parfait with Granola (240 calories): Creamy yogurt layered with crunchy granola—a parfait made in heaven!

- Sliced Apple with a Handful of Walnuts (200 calories): Crunchy apples paired with creamy walnuts—a simple and satisfying snack.

- Veggie Breakfast Burrito with Salsa (230 calories): A hearty breakfast burrito loaded with veggies and topped with zesty salsa—yum!

- Chia Seed Pudding with Mango and Coconut Milk (230 calories): Creamy chia pudding topped with tropical mango and coconut milk—a taste of paradise!

- Whole Grain Cereal with Almond Milk and Berries (240 calories): Crunchy cereal paired with creamy almond milk and sweet berries—a classic breakfast combo!

Try these breakfast ideas & start your day on a delicious note!

[omnivorescookbook]

Spicy Cucumber Salad With just a few ingredients, you can whip up a tasty and refreshing salad with crunchy cucumbers in a rich savory dressing that will add some heat to any meal.

Recipe: https://omnivorescookbook.com/spicy-cucumber-salad/

[madamlaydebug]

The foods within the States that create the least amount of mucus in the body. VEGETABLES

* Amaranth greens – same as Callaloo, a variety of Spinach

* Avocado

* Bell Peppers

* Chayote (Mexican Squash)

* Cucumber

* Dandelion greens

* Garbanzo beans

* Green banana

* Izote – cactus flower/ cactus leaf

* Kale

* Lettuce (all, except Iceberg)

* Mushrooms (all, except Shiitake)

* Nopales (Mexican Cactus

* Okra seasonal * Olives (not soaked in vinegar)

* Onions

* Poke salad – greens

* Purslane (Verdolaga)

* Sea Vegetables (wakame/dulse/arame/hijiki/nori)

* Squash - except pumpkin

* Tomato – cherry & plum/roma only

* Tomatillo

* Turnip greens

* Watercress

* Zucchini

FRUITS

(No canned or seedless fruits)

* Apples

* Bananas – the smallest one or the Burro/mid-size (original banana)

* Berries – all varieties – no cranberries

* Cantaloupe

* Cherries

* Currants

* Dates

* Figs

* Grapes – Seeded

* Limes (key limes preferred with seeds)

* Mango

* Melons – Seeded

* Orange (Seville or sour preferred)

* Papayas

* Peaches

* Pear

* Plums

* Prickly Pear (Cactus Fruit)

* Prunes

* Raisins – Seeded

* Soft Jelly Coconuts

* Soursops – (Latin or West Indian markets)

* Tamarind

GRAINS

* Amaranth

* Fonio

* Kamut

* Quinoa

* Rye

* Spelt

* Teff

* Wild Rice

NUTS & SEEDS

* Hemp seeds

* Raw sesame seeds

* Raw sesame seeds /tahini butter

* Walnuts

* Brazil nuts

OILS

* Coconut oil (do not cook)

* Olive oil (do not cook)

* Avocado oil

* Grapeseed oil

* Hempseed oil

* Sesame seed oil

SPICES AND SEASONINGS

MILD FLAVORS

* Basil

* Bay leaf

* Cloves

* Dill

* Oregano

* Savory

* Sweet Basil

* Tarragon

* Thyme

SALTY FLAVORS

* Pure Sea Salt

* Powdered Granulated Seaweed -(Kelp/Dulce/Nori – has “sea taste”)

SWEET FLAVORS

* 100% Pure Agave Syrup – (from cactus)

* Date Sugar/Syrup

PUNGENT AND SPICY FLAVORS

* Achiote

* Cayenne/ African Bird Pepper

* Culantro * Habanero

* Onion Powder

* Sage

HERBAL TEAS

* Anise

* Burdock

* Chamomile

* Elderberry

* Fennel

* Ginger

* Raspberry

* Sarsaparilla

* Tila (Linden flower)

* Valerian

[ratsoh-writes]

What kind of meals/food can you only find in Ebbott? (And be specific! Don't just say "magic" Ratsoh)

lets start with a list of all old (and some new) ebott only crops and animals:

Powder shrooms: these are gears favorite mushrooms. It’s a small honey colored mushroom with a black circle on the head. They have a very nice buttery taste and can be eaten raw but are best as stuffing for savory dishes. They get the name because they dry fast and the powder was used as flour for the nomads. They also grow like weeds and are easy to maintain

Snap root: it was showcased in the 1k event. It’s a spiny purple skinned root with a brown flesh. It gets its name from the way the vines “snap” up when sunlight hits it. The root has a lovely taste like a cross between pumpkin, sweet potato, and nutmeg and is mostly used in pies and sweet dishes

Crab “apples”: a fruit shaped like a crab. It’s technically not an apple despite the similar taste. It’s the most common fruit of the underground and the farmtale valley. The fruits are slightly sour and rarely larger than the palm of a small hand. The most common shape is the crab shape, but they also come in ducks, pyramids and spirals.

Flossy sticks: it’s a celery like vegetable. The plant looks like a normal leafy bush with very long stems, but as soon as you cut one stem off, it explodes into thousands of tiny floss like strands. They can be boiled into pasta, dried and powdered to be used as flour, or eaten raw. They have a crisp lemon and basil like taste.

Twigs: nobody knows why the vegetable is called this because it looks nothing like a twig. It’s a large orange long cucumber like vegetable. Normally about 3 feet long and 6 inches wide. It has a woodsy tea leaf taste to it. Also puréeing the flesh and mixing it with alcohol is what makes drinks that can temporarily change hair and eye color.

Lion lily: the fruit is named after the striking maned flowers that come before it. The flowers look like lilies but at the base of the flower is a fluffy golden “mane” of cotton strands. The fruit is the size of a tangerine and is golden and perfectly round with a large pit in the middle. It has an extremely sweet taste and soft juicy flesh. It’s so sweet it often doesn’t need sugar added when used in cakes and pies.

Golems salad: a massive fkn head of kale. Like this thing is freaking the size of a car. It’s a magical variety that grows when eight heads of kale are planted in a circle, and carefully nurtured by a golem monster each day. The result is that monstrosity. Overnight the kale comes together, morphing into one plant and will grow to monstrous sizes. It’s said the bigger the salad the stronger the golem

Tumblers: it’s identical to a normal cabbage and tastes like a normal cabbage, but if you wait too long to harvest it, it will literally jump out of the ground and run away at the vibrations of footsteps. It also hisses.

Sweet salt: a spice from the underground that is ground from the seeds of the fir trees that grow in snowdin. It’s very sweet and is described to taste like a blend of brown sugar, cinnamon and black pepper. Tastes like gyftmas

Gyftmas ornaments: the same seeds you can get from snowdins fir trees can also be peeled and pickled. They make a lovely sweet sour treat and are usually dyed to match gyftmas colors.

Tarotile: a flat leaf from a magical plant related to poison ivy. The plant is toxic to humans but delicious to monsters. It’s banned outside of ebotts shores, and has to be labelled very clearly before being sold. Monsters describe it as tasting like a delicious wild berry blend but with a leafy texture. Makes a delicious tea and is wonderful in sweet salads

Sea eggs: an ebott only variety of seaweed will grow these pockets of soft cucumber like fruit in the stalks. Reportedly all the sea monsters have seen and harvested this plant before the crash. It tastes a bit more sour and citrusy than a normal cucumber but has all the texture and water content of one. Weirdly enough there’s nothing magic about this plant. It just likes ebott

Cattails: not to be confused with the non magical reeds that grow near water, cattails is a popular vegetable grown in ebott. It prefers dryer land, only wanting water every few days. It resembles a golden long grass, and when it’s ready to harvest, the grass ends open up to reveal a fluffy thick fiber inside. The result is a pretty feathery plant resembling a cats tail, hence the name. Pull the fibers and on the ends are little grains that are boiled to use a porridge, a flour substitute, or the binding agent of ebotts famous lion jello.

Heartyheads: a thick leafy bush, what makes it classed as magic is that it literally turns into rose quarts when exposed to fire. But it’s not reliable as a source of quarts since it slowly turns back when cooled down. The young leaves can only be eaten raw but are an amazing source of iron and are said to help with inflammation. This plant can only be killed by being dug out of the ground and left to dry out.

Fizzlers: a tomato like plant that grows small baby tomato sized pink, purple and blue fruits (ornamental ones only for blue) the fruit is a key ingredient in fizzy drinks in place of carbonation. The fruit produces lots of bubbles when exposed to water. They’re delicious and taste just like that fake grape flavor humans love

Gauzeberries: a berry that came from the outer-AUs. They all say they found the mysterious bush growing on the asteroids of the asteroid belt they orbited. The bush has silver white leaves, is very small, rarely growing higher than 2 feet, and produces small white berries encased in a gauzelike silk pouch. The plant only grows in cold temperatures and must be kept in fridge rooms with natural sunlight any month except winter. The berries have a crisp grape like taste and when eaten, causes one to float a few inches off the ground for an hour

Rougish grapes: this is a grape variety developed by two monsters from birdfell, and the rights bought by harpy. It’s a very large crimson red grape, each individual fruit nearly the size of an apricot, and is able to be harvested from summer to fall. The grapes have a sweet but peppery taste and are best fermented into wine. They are also proven to be amazing with hair loss.

Baited breath: a small thistle-like herb that grows beautiful thorny blue flowers. The flowers when they open in the mornings make a sighing noise, like someone exhaling. The seeds of this plant are sweet and aromatic, so are often added to a wide variety of dishes. They were also historically chewed on to clean teeth and are known to help humans and monsters alike recover from cavities

Dragons breath: the larger cousin to bated breath, this large thistle like herb grows to five feet and can make thorny black flowers the size of a humans head. The dragons breath flowers let out a brief puff of flame when they open in the morning, and their seeds are large and spicy in flavor. A very popular snack through all of ebott. They are also ground into a spice called dragons hoard.

Whimselites: this is a small bundle of leaves on a whimsot plant, a low growing vine. It was found in every underground au, and continues to be grown and harvested in the underground. If new leaf growths aren’t harvested, eventually the little bundles open up and pop off the mother plant to start a new one. They go great in salads and taste a lot like rocket leaves.

Snails Bane: the plant looks like a rock, but if you step on it, it’ll squish down secreting a snail like slime. It’s also very toxic to snails and should never be kept near them. The plant when cooked, is cut open and left to dry in the sun, before being sliced and put into stews as a flavoring agent. It tastes like chicken and is a favorite among ebotts vegetarians.

Loomy runners: a small magical radish that has two large roots at the end of its bulb. When exposed to fire, the radish will stand up on its roots and run away like a wobbly baby learning to walk. It must be cut up in pieces before being eaten, and sometimes the radish pieces will still flip around in the oven so covered baking dishes are recommended

Garwins Gourd: a large twisted gourd native to farmswap, garwins gourd is an attractive flamingo pink color when ripe and has a sweet taste not unlike a sweet potato. It can be cut up and puréed for pies or stews, boiled and mashed, or sautéed, but it cannot be eaten raw as heat is needed to bread down the thick fibers of the raw vegetable. The gourd also can be dried and is used as a cute storage container by many farm monsters. In recent years, fans of the plant have been able to grow yellow and orange varieties

Bloodroot: edible by monsters, but must be strained several times to be safe for human consumption, bloodroot is a thick large carrot like root that “bleeds” a crimson liquid when cut. The root eaten on its own tastes like a woody earthy grape mixed with a parsnip. It strangely smells like beef until cooked. The reasons for this is that the plant uses an animals digestive tract to strip the thick outer coat on its seeds. And when they come out the “other end” they can safely sprout when freed from their confines. Carnivorous animals are drawn to the root

Claymore mushroom: if directly stepped on by something heavy, this large blue grey mushroom will explode into large chunks catapulted into the air at speeds of up to 15 mph. It’s native to the factory monsters and farm AUs. The farmtale monsters made a winter sport of catapulting the mushrooms before the crash. The mushroom can be safely harvested by cutting it at the base of the stem, rendering it non-exploding.

Triangle of the coast: a magical cousin to broccoli and cauliflower, the triangle is a triangle shaped broccoli like growth that grows directly in the sand of beaches, and is farmed along a section of ebotts coastline in the winter months. The vegetable is a yellowish green color and tastes just like young broccoli. And for some reason, when picked, it secretes a pheromone that attracts crustacean sea creatures. so it’s also used as fish bait and a vegetable

Ferris-weeds: a cousin to the yarrow herb, Ferris weeds are a magical variety native to the farm and Drake AUs. It’s a tall growing herb, reaching up to 10 feet in height, and has a beautiful pale pink flower in the spring and summer. It’s mainly used to line fences as decor, but the flowers can also be eaten raw, pickled, or sautéed. What makes it magical is that it’s known to provide a full days worth of vitamin D in one meal, no matter the amount of flowers eaten. No one knows how the plant accomplished this

Pygmy pomegranates: this trees only been an official breed in the last five years. Developed by a monster from farmtale, Pygmy pomegranates are a cross breed between crab apples and standard pomegranates. They are perfectly dome shaped with a circle top and a completely flat bottom. The fruit is small, onky the size of a child’s fist, and full of orange pomegranate seeds with a purple skin. They taste just like a normal pomegranate

Deaths pearl: a small bundle of leaves, found deep in the ocean. The roots and lower halves of the leaves are pitch black, while the tips are a transparent blue. The vegetable gets its name from seafell, where a fraction of monsters fought to the death with a sea creature for a patch of the plants. This vegetable is completely edible from its roots, leaves, stems and seeds. It tastes very similar to celery mixed with cucumber. Nowadays it’s cultivated by sea monsters all along ebotts coast and is considered a staple vegetable due to being able to grow year round.

Star seeds: contrary to the name, this is not from the outer AUs but was an underground crop. The seeds of an echo flower are the plants only edible part, and are ground into a fine iron filled flour. They’re rather bitter though, so bread made from them nowadays is often paired with cheese to flavor it.

Spiderbloom: pollinated only by spiders, this plant flowers in the fall and produces fruits in the winter. It creates an eerie black and purple blossom who’s pollen only sticks to spider silk in order to pollenate. The fruits have a soft flesh and taste a bit like figs and blueberries.

Golden flowers: a favorite of the royals, and ebotts national flower and crop. Golden flowers are a beautiful gold magic buttercup that can be dried and turned into tea. They have a lovely effect of softening the hair and skin, and humans claim the tea helps with acne. It’s delicious, sweet and has small hints of lemon in the taste. The flowers are mostly indoor plants as they burn up in direct sunlight.

Mandrakes: a four point magical root that screams when unearthed, the mandrake root is extremely popular for its soft potato like flesh, and the large lineup of nutrients it holds. It’s often mashed, used as a potato substitute, or thrown into stews and soups. It’s a popular baby food as well as its mild taste is comforting for kids, and the quality of it helps parents ensure picky eaters get what they need in a meal

Frog stool mushroom: a large aquatic mushroom resembling a lily pad. It’s found in shallow freshwater areas like lakes and larger parts of streams. This large mushroom is nutty in flavor and is often planted in ponds by farmers for not only its flavor, but also to filter the water on their property to make it safe for the animals to drink. It’s recommended to only eat the small young ones as the large ones after so many years of filtering are more waste than nutrients.

Fishweed: a seaweed that grows along the seaside cliffs of ebott. It’s named after its strong fishy smell. It’s dried and cut into strips and eaten as a snack like jerky or chips

Pearwood tree: this tree has a beautiful bark pattern in the shape of sliced pears. When dry, the bark begins to chip and is easy to peel off. The bark can be infused into drinks giving a crisp grape and lettuce flavor, and has the magical effect of making harmless sparks come out of one’s mouth when they speak. Because of the attractiveness of the trees bark, and the pretty pale green fir spines as leaves, it’s also a popular garden ornament plant as well as a crop

Cinderpetals: a small magic herb with red tipped star shaped leaves. This plant as a defense mechanism will burst into flame when the leaves are picked off. Don’t be alarmed though, the fire is harmless and even adds to the flavor as many monsters say. The leaves have a crisp almost citrusy flavor and are put into potions, drinks and energy tonics due to their natural caffeine content.

Boarberry: it was only seen in horrorfarm and drakefell before the crash. It’s a wild berry bush that parasites off of trees, growing on the sides of the trunks. The berries are a creamy pale green and taste like a bitter plum. They were traditionally used to flavor meads, and were made into jams, pie fillings and baked into breads.

Honeybeans: a climbing magic bean plant that only grows near beehives. It will grow around the hive protecting the bees by secreting pheromones that deter would-be predators, and in return it feeds off the honey as well as the soil near the hive and sunlight. Because of this, the beans are deliciously sweet, tasting like caramel but with the buttery texture of a Lima bean. What makes this plant magic is that when seeds are planted, it seems to summon bees to it. Bees will abandon hives to start building around the bean, or if that’s not convenient enough, the bugs actually uproot the plant itself and Carries it to the hive in an amazing show of teamwork

Silver bells: a droopy vine with silver tipped leaves. It grows a berry like vegetable that resembles a tomato, but with a blue grey skin and a deep purple flesh. The magic fruit entices one to eat it by “calling” its harvester with a tinkling bell noise. The vegetables when hitting each other sound like the light clinking of metal. The vegetable is rather tasteless save for a faint cabbage flavor. It’s very beneficial to bone growth though and is highly recommended that young growing children and the elderly eat some every week.

Ground cherries: a strange magical fruit tree that grows its fruit beneath the soil. The very tip of the small cherry sized fruits are visible peeking through the dirt when they’re ready for harvest. They taste like blue. Some college human students say it’s the closest they’ve ever gotten to the taste of blue Gatorade in ebott

Ebott-only livestock:

Greater turkey: like the name suggests, this is just a massive variety of turkey. The birds can reach the size of cows. Naturally they’re a breed made by the farm AUs. They’re slowly becoming more popular as a holiday food for larger families. Last gyftmas broke the record of greater turkeys slaughtered and sold in one season. Thankfully for the farmers, these birds were bred for temperament as well and are quite gentle and docile

Jimmy crickets: they were previously called roasting crickets, but one witty monster renamed his after Disney started streaming in ebott, and the rest copied him as the bugs became a popular food for kids. It’s a magical variety of cricket that was cultivated underground. They eat moss, and are high in iron, copper, and folate. They’re brightly colored, most normally a bright red. They taste a bit like bacon bits.

Struggle grubs: like the name suggests, this bug was cultivated to be cheap, year round and plentiful. It’s a comfort food for many underground monsters who lived through poverty before the crash. The grubs will eat anything hence why they were labelled as “poor food” as underground they were fed mainly trash. Nowadays farmers feed them much healthier foods and the grubs are much better quality.

Riding/battle boars: funny enough, this type of domesticated hog was only found in horrorfell and drakefell before the crash. Many think that there’s a special connection between the two AUs cause this isn’t the only thing they share. In drakefell they were known as riding boars and were used to pull carts and plows, for eating and dairy, and battle of course. In horrorfarm they were only war animals, used to sniff out enemies and ram through enemy lines. The boar is intelligent like a dog, easily trained, and has an amazing sense of smell. They’re still used as farm hand animals to help plow and de-bug fields. The females can be milked and the cheese made from that milk is very heavy and fatty. They taste like pork, but because of their sacredness to the drakefell monsters and humans, it’s considered a big dishonor to eat one that didn’t die of natural causes.

Lesser deer: a small goat sized deer only found in ebott, they were originally found in the nomads forest. They’re very passive creatures and easily domesticated. Many farms are beginning to add them to livestock because of the delicious soft meat on the animals, and their varied diets.

Rolland’s horned snail: a large cow sized snail bred by the Rolland family from farmswap. The snails on average are the size of draft horses and can weigh nearly a ton. They’re bred purely for their meat and the shells are also sold as decoration, or ground as a binding agent mixed into cement. The snails are fed mainly sawdust, dried grass, and weeds. It takes nearly 20 years for one to reach full size though.

Pearled salmon: a freshwater salmon native to ebott, it can be caught wild or bought from a hatchery. The scales look like pale pink and white pearls underwater, but turn grey when dry. The salmon has a white flesh and the taste is subtler than normal salmon.

Ice pips: this is a thin needle like magic fish that loves cold temperatures so much it creates its own chill. Any room the fish is kept in stays just cold enough to freeze the top of the water in its tank, but not so cold to freeze the whole tank. It is a farmers essential for any farmers who want a proper freezer basement or shed. Almost every farm monster owns a tank of them as it’s much cheaper to feed a few fish crickets every couple days than it is to pay electric for a large shed/room. Rancher and peaches have a tank of pips in their basement, and harpy has a whole massive storage shed cooled by her own tank.

Gremlins: small quail sized ugly little creatures that resemble a cross between a toad, gopher and pug, with wrinkled faces, round bodies and bumpy hairless skin. These little creatures are extremely easy to train and are used on farms to control bug pest levels. They are also slowly gaining popularity as a household pet because of their friendly natures. What makes this animal magic is its tongue which can stretch and shoot out nearly 12 feet at a time in pursuit of a big. Which is clearly magic as the tongue is only a few inches long when resting in the body, and when (gently) pulled by an outside force, it barely gets out of the mouth. A gremlin is edible as well, tasting like chicken by most reports, but farmers who raise them dislike eating the critters as they often can’t help but start viewing them as family.

Land shrimp: it’s literally a shrimp that survives on land. They’re fast breeders and must be kept indoors to prevent an outbreak. They’re fed a mixture of grain, oats, bone, and unwanted meat cuts. The magic shrimp will resort to cannibalism if not fed on time, so require dedication to raise. And yes, they taste like normal shrimp

Smithers basilisk: a long bodied lizard that’s roughly the size of a basset hound, the Smithers basilisk’s true origins are unknown, but have been a common livestock animal for generations among the Drake monsters and humans. The large lizards have a poison sack behind the eyes that are removed after they hatch for safety purposes. They’re raised for a number of reasons: their scaled hides make great leather, the eggs are large and females can lay year round if there’s a male in the pack, and they’re great ratters. So many farmers keep a few to help control the pests on their farm.

Jeweled scarabs: both an animal raised as livestock and a popular pet, these palm sized beetles have stunning shells in a beautiful glossy array of colors looking just like crystal. They’re raised primary for the shells which are harvested when the beetles die of old age. The shells are broken and polished to be used as jewelry, decoration, tile and even used in pottery and glazes. They have a short lifespan of just 2 years sadly, hence why they don’t beat out snails as the most popular pet. The bodies of the beetles are also ground and used as feed for other animals needing protein in their diets.

Roc birds: a poultry bird native to the bird AUs, this was a fat flightless bird that is accustomed to living on rocky cliffs. It has very strong talons and legs in order to climb and move around safely. And a huge oversized beak strong enough to break rocks. The birds are about the size of a duck and have grey speckled feathers. They were bred for their eggs and meat, the hens laying several a day. But they’re difficult to raise as they’re aggressive.

Wooly snails: these snails are about the size of a standard goose when fully grown, and the shells grow a thick fur that needs to be peeled off every few weeks to keep the snail comfortable and mobile. The pelts are then throughly washed and used for clothing, pillow filler, and all other kinds of things. The snails come in a variety of colors with white being the most common, but also a powder blue and lilac. They’re raised mostky by monsters at the top of ebotts mountain range as the snails need cool temperatures to be healthy

Dwarf rock bees: ebott’s special bee variety, the only bee known to be underground. The dwarf rock bee resembles a black fluffy bumblebee, but is so small it can barely cover Abraham Lincoln’s face on a penny. The bees will only create hives in stone structures (or around a honey bean plant) and hives can host millions of bees at a time. The tiny fluff balls are stingless and extremely prone to predators as they had very few underground. When alarmed, they make a shrill buzzing noise together, and copy a frequency that they know scares animals away. For most hives, that means turning their buzzing into a car alarm. Some enthusiasts of the bee keep them indoors in smaller controlled hives and have even trained the bees to copy songs that are repeated often around them. And of course they make honey

Alrighty! There are three ways one can make magical food!

1: it’s a learned magic to add intent to food. Every monster learns it as children. It’s just one of those things your parents are supposed to teach you, like driving or how to clean.

Intent affects the foods taste and sometimes even gives it mild healing properties. So someone making a batch of cookies with a lot of love and passion can make some hecking fine cookies. However there’s a limit. Pour too much passion (or any type of intent really) and you’ll burn the food. Even if you’re not using heat to cook.

This is why undyne regularly nukes her kitchen

2: plants can become magical after several generations of being exposed to magic. That’s why the underground was able to host so many plant varieties despite the lack of sunlight. This can’t really be controlled since it happens randomly. Any food cooked with the plants has magical properties as well

3: the farmtale monsters have perfected earth magic over the centuries. Any native born farmtale monster has the ability to bond to the land they own and produce much higher quality, quantity, and magical produce. This includes animals too. They become more docile, intelligent, and produce more. The magical skill of bonding to your land is seen as familial magic and can only be passed down through blood

And finally, some famous drinks and dishes only found in ebott!!!

Gauzeberry freeze: the expensive but delicious drink consists of milk, shaved ice, honey, blueberries, coconut and of course gauzeberries. It’s sold only in special occasions like national holidays. Otherwise the only way to get it is to make it at home, which is quite difficult due to the nature of gauzeberries. It does make one float a few inches off the ground for an hour after drinking

Fries and bits: mixed bugs, most commonly crickets, are cleaned and fried with potato wedges, and in fancier dishes, onion rings and fried artichoke hearts are added. It’s a greasy but delicious meal and many fried fast food places sell this dish

Boars honor stew: a dish coming from drakefell. When a drakes boar dies, whether from old age, an injury, or sickness, never intentionally slaughtered for food, their burial ritual for the animal is to stew it in a massive pot filled with potatoes, other root vegetables, blood root, boar berries, dragons breath and a load of mushrooms. The boar is carefully cleaned, and the blood used to fertilize the drakes, or communities crops. Then the animal is put in the pot whole and stewed for around four days before being passed around and eaten. It’s a dish meant to be shared, not bought. So to be offered some is a great honor

Roc on rocks: it requires a roc bird for the traditional version of the dish, but chicken will do too for a close substitute. The breast meat of a roc bird is thinly sliced and marinated in an orange citrus sauce for a few hours. Then traditionally a flat rock is heated up, and the thin slices are cooked on top, then laid on a bed of cabbage and thinly sliced carrots before being served. However pan frying is a safe at home substitute if one doesn’t have a big rock and outdoor campfire

Golden pearwood tea cake: goldenflowers and pearwood bark are dried and made into tea. The tea must be strained and left in the fridge to chill while the cake base is created. It’s preferred to use a nut flour like almond or hazelnut. The cake flour is then moistened with the tea, and a light honey glaze is added on top when it comes out of the oven

Cinder-spark: a popular energy drink brand made in ebott from cinderpetals. It comes in three flavors: jalapeño, spicy strawberry and electric orange. All flavors are spicy with electric orange being the mildest. Never drink more than two a day

Treasure chests: a shiny beautiful salad dish of heartyheads, leafy greens, beets, sea eggs, deaths pearl, and topped with cooked pearled salmon. It’s a beautiful colorful dish and a favorite at seafood restaurants along seashore. And it’s extremely nutritious

Snaproot pockets: like the name suggests, it’s a little baked pouch filled with puréed snaproot. It’s created with either mochi flour or cattail flour, the little flour pouch is filled with mashed or puréed snap root, and is topped with seeds like sesame after being baked. This dish can also be made with pumpkin and garwins gourds instead of snaproot.

Lions jello: made from boiled cattails, and infused with goldenflower tea, this is ebotts national desert. The cattails make an attractive milk white jello with a light airy taste, and the goldenflower adds flavor and speckles of gold inside. It’s a beautiful dessert and is a favorite of many of the royals

Snail pie: ebotts national dish: this is a pie filled with cubed snail meat, pearled onions, garlic, many spices to taste, and spinach. The pie is baked like a normal pot pie and is usually topped with seeds for better looks. Mini versions are sold at festivals and food trucks, and kids in public school get mini snail pies on Fridays for lunches.

Silver broth: made from boiled silver bells and bones, this broth is a popular soup base because of its mild taste, and is highly recommended that parents use it when cooking for their children as it promotes healthy bone, teeth and ecto growth. In winter months too, it’s sold alone as a savory drink with sliced dried mushrooms and spring onions as an alternative to sugary hot drinks

Wailing baby mash: it’s a terrible name but parents seem to think it’s funny. Mandrakes are mashed with other veggies (and often a bit of silver broth is added) to make a soft baby food safe for monsters and human babies old enough for solid food. It has a mild taste which is pleasant for kids. Many parents used mashed mandrakes in place of mashed potatoes well into their kids childhood as a healthier and cheaper alternative

Goths on toast: another terrible name, Asgore really sucks at naming things, and he’s to blame for this one as the creator asked him to endorse the dish. A delicious spread is made from the fruit of a spiderbloom, blackberries and dark or ground cherries. The fruit spread is spiced with a hint of cinnamon and nutmeg and spread on bread as a sweet morning breakfast. It’s often paired with fancy cheeses and is served as a dish to show off your class. No charcuterie board in ebott is complete without this spread

Pigment potion: twigs mixed with alcohol creates a magic drink that can change the color of one’s ecto, hair/fur and eyes. The more diluted the drink, the shorter the effect. And to control what color the drink becomes, it needs to be hand made with a certain color in mind. A drink of magic, intent and booze. Any sort of alcohol does fine so usually cheap wine is used. And in festivals, watered down versions are allowed to be sold to children as long as a parent is present

Gyftmas cookies: of course they have to be baked with sweet salt. These brown cookies are made with the sweet salt spice, molasses, plain flour and honey. They’re decorated of course and are part of a popular gyftmas tradition called the cookie trade. At parties, each family shows up with a plate of cookies, and they go around having to swap one of their cookies on the plate for one from another’s family. By the end of the party, they go home with a plate from multiple families.

Crabby patties: this name was popular way before SpongeBob was introduced to ebott. There was a fierce legal battle between Marcelo and Nickelodeon for him to keep the name of the popular dish sold at his grocery stores. He just barely won, and the name is only allowed to be used with free reign in ebott lol. Crabby patties are smoked crab apple thinly sliced and pickled, then placed on a slab of either cooked snail or cooked hamburger patty. The bun is traditionally wrapped cabbage leaves, but bread buns are more popular on the surface these days. Every hamburger place has a crabby patty burger on their menu.

Fae floss: pasta from boiled flossy sticks is topped with a thick brown sauce made from goats cheese, powder shrooms, and finely chopped herbs. Other mushrooms are added to the pasta and often bugs like grubs, chopped beetles or worms are added. If bugs aren’t your cup of tea, shredded chicken is fine instead

Mead of lady magic: this mead is flavored with pomegranate seeds and honey beans to make a rich mild drink. It was also used in rituals by the temple monsters before the crash, and is still considered a holy drink by them. Only made and drank on sacred days.

Sun therapy: this light sandwich is made with pickled Ferris weed flowers, salami and mozerella cheese. The sandwich is toasted and topped with more cheese. A delicious meal full of vitamin D

Tarotile cheesecake. A plain slice of cheesecake, colored a deep forest green by adding Tarotile to the cooking process. The cake tastes like a wonderful wild berry blend according to monsters, but is highly toxic to humans and mages. Any one who dares sell it to a human without signed consent can be arrested and held for trial on attempted bodily harm.

[existentialterror]

^ (i have no emoji but this is called a caret, is it close enough?)

Thank you for your purchase! You know it is borderline but I'm trying to get the last of these fears out of here so little old me can get on the road. Go on then. Lemme see what I got for you...

YOUR DISCOUNT FEAR:

All sorts of poison things might taste really good. Maybe radium is awesome. Maybe pure xenon smells delicious. A lot of mushroom guides have like "taste" notes even if they're poisonous or not edible, because someone's eaten them before and what if you want to double-check the identification after you've eaten them? You think one of them is like: "taste: exquisitely savory" and then "NOTE: seek medical attention IMMEDIATELY but it's probably too late"?

Vegetable counter: 39 (avocado, snap pea, onion, strawberry, 2 carrots, 1 caret, cucumber, cucumber salad, 3 broccolis, sweet potato, 2 letti, 3 garlics, asparagus, moshroom, mushroom, flesh tomato, regular tomato, pumpkin, pepper (green), pepper (extremely spicy), 3 potatoes, 2 butternut squashes, 2 corns, green bean, bean sprouts, kohlrabi, cubes???, beet, zucchini)

[aurelius-food-inspiration]

[ahotknife]

what's your favorite thing to cook?

terrific question. my favorite classification of meal is something that can only be described as 'Things In A Bowl'. this is typically a grain or carb with a protein and a bunch of other stuff thrown on top. my ex used to complain about the frequency with which i put a bunch of things in a bowl. "you really like to make dinner in bowls," she'd say, and she was right. today i had rice w/ fried spam & a jammy egg + spicy mayo, quick pickled radish & cucumber + green onion & cilantro. the other day i had the exact same thing but with salmon & no egg. other smash all time hits include: mac & cheese & spam w/ peas. or: knock-off cava bowls with hummus, chicken, micro-greens, and whatever vegetables i have in the fridge you can feasibly imagine in a cava bowl. rice & chicken & avocado & pico de gallo has never done me wrong. sometimes i just smear hummus in the bottom of a dish and put things on top until it looks like dinner. i'm also a huge fan of pasta salad, which is NOT macaroni salad, they're very different, and pasta salad is far superior. Things In A Bowl must always be savory and the protein must be the centerpiece otherwise you're just not taking it seriously

[weerentheworld]

One of the planned highlights I have for this trip is high tea!

I was hoping for a somewhat social experience so this is one of the few tours I book on this trip.

Annoyingly it doesn’t go great.

The time I booked didn’t have anyone else signed up, so the company offered to move me to an earlier or later time (my choice). While I appreciate the accommodation, what they failed to mention (or maybe didn’t know), is that the only folks on the new time are two very elderly ladies, who can’t really do much walking.

And it’s intended to be a 1hr walk of the gardens, followed by high tea. This is deeply sad since the attached walk was a major reason why I chose this tour. :(

So instead we get a sort of glance at the gardens, with the poor tour guide doing his best to compensate, while we have a very slow walk.

The tea itself was at least very good!

I’m not sure if it was the best tea in town, (there are more than a few options, some of them very unique) but it seemed like a nicely typical one, and was one I could find attached to a tour and that didn’t look to garlic heavy.

We have tea in the Orangery at Kensington Palace, a type of building which normally houses orange trees. But in this case was called such just because its bricks are orange.

High tea comes with multiple tiers (on one of the tea tiers).

The top tier is sweets: “Chocolate orange croustillant Strawberry and rose mini cheesecake Raspberry Victoria sponge Orange choux”

I didn’t have much of the chocolate ones, but the little nibbles I had were very good

The middle is scones with cream and jam: “Traditional scones Cornish clotted cream, blackcurrant preserves (alternative fruit preserves available)”

This tier ended up being my favorite, which I would not have guessed!.

and the bottom is the savory sandwiches. “English cucumber, dill finger sandwich Free range egg mayonnaise, salad cress finger sandwich Cured chalk stream trout, cream cheese, chives bagel Coronation chicken bridge roll Gammon ham, vine tomato, wholegrain mustard finger sandwich”

You also get a tea of your choice: “ORGANIC CHAQUOING GREEN A mellow, classic green tea from Sri Lanka which is known for some of the best green teas in the world.”

I noticed while researching that many places had gluten free, vegan, and/or vegetarian options as well.

According to the guide, tea started as more of a working class thing and got more posh over time. Nowadays high tea like this is a special occasion. But many folks have a smaller afternoon tea version, as their schedule allows.

And tea bags? an accident! Apparently a tea merchant would store his orders out in small lightweight bags with a string and label attached, mainly for ease of storage/labeling. When he found out folks were submerging the bags in water to make tea he was shocked!

Did I get dressed up and wear my bee dress (from Salem) for this? 100% yes

Will I ever forgive my hair for being just awful on the occasion? No.

If I go for high tea again as a solo traveler, I think I’d either a) just go solo (you get your own set of tiers anyway- just go hungry!) and thus have a wider range of menus to choose from. Or b) maybe try and find another traveler to share the experience with (preferably one with some photography skills.)

Do check if you can make a solo booking before you go. Some places seem to be limited to parties of 2 or more.

I think the Orangery allowed solo bookings, and seems to be a fairly quintessential example of a traditional English high tea.

If you’re looking for something smaller, cream tea (tea with scones that comes with clotted cream and jam) is likely a great option!