#spanish ramen recipe

[taxi-cab-to-yum-town]

Taxi's Spanish Ramen Recipe

This one is really good for if you're a college student who needs a quick, easy, and cheap way of making food, have a large amount of ramen, but don't want to eat it. It adds more protein and vegetables, as well as flavour. This recipe is a little spicy, so if you want to make it less so, then just half or quarter the spice amounts. Will make regular Spanish Rice when rice is switched with the noodles and a bit of salt is added to the seasonings.

(alt recipe text under cut)

Ingredients:

1 12oz can chicken

1 12ox can diced tomatoes

1/2 cup marinara sauce

1/4 cup milk

5 packs Ramen

1/4 teaspoon cumin

1/4 teaspoon Chile powder

1/4 teaspoon Cayenne pepper

1/4 teaspoon Garlic salt

1 teaspoon pepper flakes

In a large pot set 4-6 cups of water to boil. Then, in another pot, place the tomatoes (lightly drained) and the chicken (fully drained) on low heat. Once hot, pour in milk and add seasonings. Keep on low heat. When first pot comes to a boil, add in the ramen (minus the seasoning packets) and sit it around once soft before draining the water. Mix in about a third of ONE packet of seasoning into your sauce, before adding the ramen and stirring until well-coated. Last, add the marinara sauce till it has a light red hue. Then you’re done!

Time: 10 minutes Serves: 3-6 servings

[beckinferno]

My SP hyperfix is back so here's a masterpost for my general headcanons!

I'm sure you can guess which characters are my fav based on how some of them are very detailed. Sorry about any typos or unclear sentences LMAO

Kenny

Has a 5+ year old phone with a cracked screen which barely works. He only uses it to call or text people. At times playing games on it too

He loves chicken nuggets and fries but most of the time can't afford it

He never shows his face and hates it when people tell him to take off his hood

Butters, Stan, Kyle and Cartman are the only people who has seen him without the hood on. Idc about canon, let me have this

He drinks alcohol and smokes cigarettes from but hides it from other people

He loves hugs and cuddles, maybe because he never gets that affection very often from his family

He has a bad immune system

His favorite sodas are Pepsi and Sprite because I say so

He often skips classes or sleeps through them

Fingerless gloves.

He's actually a VERY good drummer and is self taught. He also lowkey enjoys sketching

He hates talking about personal things and will often brush them off as nothing

Stan

Biromantic and on the asexual spectrum

Plays the electric guitar and likes to doodle in his notebook more than doing actual school/home work

He likes ramen noodles

He dislikes weed because of Randy's farm, but he does smoke normal cigarettes and uses other drugs sometimes (as a teen)

Big soccer and baseball enjoyer

Listens to music too much and too often. He likes MCR because I do too

Loves holding hands, hugging, etc (any kind of physical affection) unless he's in a bad mood

He's very messy and rarely cleans his room. He is in no way organized about anything.

Hoodies. He wears many hoodies and sweaters. He loves comfy clothing and has come to dislike wearing suits and fancy clothes

Cartman

Very very very closeted bisexual. No, I won't elaborate.

Owns and knows how to play the electric guitar and is actually kind of good at it

Everyone knows he loves food, but less people know he actually really likes cooking. (He has a secret Pinterest account with only recipes)

He has heterochromia; one blue eye and one brown

He speaks a lot of different languages besides from English. Like German, Vietnamese and some Spanish

Loves Lady Gaga and Britney Spears

Cartman has been arrested a lot of times, and does have quite the collection of mugshots

Even when being a teenager, he has a love for his stuffed animals and always enjoys looking at toys while at the store

Secretly a history/war nerd

He's the type of guy to send random and unrelated memes in groupchats and text conversations

Anger issues about most stuff. Especially when losing in any kind of video game

Likes photography a lot

Ike

Autistic because I am autistic and I say so

Tells people he loves Minecraft and Roblox but actually enjoys violent games the most

Comfort food is pizza and his favorite drink is chocolate milk or coca cola. He also loves any type of cookies/chocolate

Loves his weighted blanket and one of comfort items is a stuffed dinosaur

Stuffed animals, drawing and music helps him calm down after nightmares/memories of Miss Stevenson

Only accepts physical affection from Kyle and their parents. His experience with Miss Stevenson changed his reaction to touch

Plays ice hockey and baseball

Hates being kicked/teased. But loves teasing Kyle back and wearing his hat

Big Pewdiepie, Jacksepticeye and DanTDM enjoyer

Loves cartoons, especially Scooby Doo and Chinpokomon (Pokémon)

Swears a lot despite certain adults not liking that he does it

Very protective and caring for Kyle and even if he's younger, he tries to show it the way he can

He hates being sick and despises taking any kind of medicine. He can be very stubborn about this sometimes

[thegreatmatpi]

liella cooking headcanons

kanon definitely cooks well; her family runs a cafe and she's definitely learned a bunch of spanish recipes from her grandma.

keke can't cook for shit; we've seen her fail at it in season one and i want to believe that she's managed to fuck up instant ramen more than once.

sumire is surprisingly good at cooking; she doesn't have a real specialty but can do a bunch of things quite well.

chisato conversely can cook takoyaki better than almost anyone in town but struggles with other things. except pancakes. those are circular and she made sure to master making those.

ren is not nearly as hopeless as keke but she doesn't have much experience in the kitchen so doesn't have the skills yet. she is however a very quick learner and picks up a few things by being around the other girls.

kinako isn't as much of a cook as she is a baker. she makes a mean banana bread as well as a variety of other baked goods.

mei cooks well enough; she knows a few simple recipes and can make a nice pasta if she feels up to it but will leave the cooking to the more skilled when she can.

shiki has two modes when it comes to cooking; first is meticulously trying to optimize a recipe, measuring ingredients down to the nearest milligram and testing a bunch of different ratios and techniques until she finds the perfect balance; second is full mad scientist and throwing a bunch of shit together to see if it tastes good. there have been multiple occasions where this method has blown up her food, and mei always comes by with a sandwich or something. shiki has however perfected the recipe for dino nuggies and will make them whenever possible.

natsumi eats like a college student, prioritizing convenience and low price over all else. she's a busy woman she doesn't have time to cook. time is money, so she typically eats pre-prepared food from a convenience store or just throws together some leftovers.

wien. do not let her near the kitchen. under any circumstances. she is worse than keke and will start a fire. if liella had been given the all-stars treatment they would have pit setsuna and wien against each other in the kitchen for entertainment. who would cook up the most egregious dish?

tomari is also very meticulous with cooking but on a much more reasonable scale when compared to shiki. she's become an expert on balancing nutrition and taste, and since she gets concerned about her sister's eating habits, she'll often try and make something that natsumi can take on the go that'll keep her properly fed.

[lesbianneopolitan]

And tomorrow...day to cook at my friend's and have a day of DnD- we are weak to the ramen we made last time, so we will do that again, it's just so GOOD

the recipe we follow is this one, in fact we make a lot of recipes from this woman- the site's in Spanish but oh WELL

[chilicraze456]

Famous Chefs Who Share the Chili Craze Passion

The Chili Craze has captivated chefs around the world, inspiring them to experiment with bold, fiery flavors in their cooking. From adding heat to traditional dishes to creating their own spicy masterpieces, these renowned chefs have embraced the thrill of chili peppers in ways that showcase their deep love for spice. Whether it’s infusing heat into sauces or turning up the temperature on their creations, these chefs are true pioneers in the world of spicy cuisine. Let’s take a look at some famous chefs who share the Chili Craze passion.

1. Gordon Ramsay

A name synonymous with culinary expertise, Gordon Ramsay is no stranger to incorporating chili peppers into his dishes. Known for his fiery temper and passion for cooking, Ramsay often adds heat to his meals, bringing intense flavors to his food. Whether he’s creating a spicy Thai curry or incorporating fresh chilies into his famous recipes, Ramsay’s kitchen is always full of bold, chili-infused dishes. His love for spice is particularly evident in his popular shows, where he regularly challenges contestants to tackle spicy dishes, proving that heat is an essential component of great cuisine.

2. Rick Bayless

Chef Rick Bayless is a pioneer in bringing Mexican cuisine to the forefront of the American culinary scene, and his Chili Craze passion is especially strong. Bayless is renowned for his expertise in chili peppers, often showcasing them in a variety of Mexican dishes. From his signature mole sauces to salsas and stews, he brings the rich, smoky flavors of dried chilies and the fiery heat of fresh peppers into every meal. With a deep respect for the cultural history and culinary traditions of chili peppers, Bayless educates his followers on the diverse range of chilies available and how to use them effectively.

3. Franklin Barbecue’s Aaron Franklin

Aaron Franklin, the barbecue pitmaster behind the famous Franklin Barbecue in Austin, Texas, incorporates chili peppers into his smoked meats with great finesse. While his primary focus is on slow-cooked brisket, Franklin adds a fiery twist to his rubs and sauces, which often feature chili powders and ground peppers. His passion for spice comes through in his bold use of chili peppers to enhance the smoky flavors of his meats, making them a favorite for those who appreciate a little heat in their barbecue.

4. Chrissy Teigen

While she may be better known as a model and social media personality, Chrissy Teigen’s cooking skills have made her a favorite among spice lovers. Her cookbook Cravings is filled with vibrant, chili-infused dishes that highlight her love for bold flavors. Teigen’s cooking regularly includes hot ingredients like chili peppers, sriracha, and chili oil, which she uses to kick up the heat in everything from noodle bowls to grilled meats. Her unapologetic approach to heat has made her a beloved figure in the Chili Craze community, inspiring fans to embrace spice in their everyday meals.

5. José Andrés

Renowned Spanish chef José Andrés is famous for his innovative approach to traditional Spanish cuisine, and his use of chili peppers is a key part of his culinary philosophy. Known for his vibrant Spanish tapas and paellas, Andrés loves to infuse his dishes with the heat and flavor of fresh and dried chilies. His dishes often include the use of chiles like pimentón (Spanish smoked paprika) and guindilla peppers, which add depth and complexity to his food. Andrés has an extensive understanding of chili peppers and their ability to transform dishes, bringing the Chili Craze to the forefront of his culinary creations.

6. David Chang

David Chang, the founder of the Momofuku restaurant group, is a chef who isn’t afraid to embrace the heat. Known for his bold flavors and creative fusion of cuisines, Chang incorporates chili peppers into his dishes with a fearless approach. His use of chilies in his famous ramen dishes, chili oil, and sauces has made him a staple in the spicy food scene. Chang’s focus on combining spicy ingredients with other complex flavors creates a unique balance that showcases his commitment to the Chili Craze. Whether in the form of chili-infused oils or fiery broths, his food highlights the versatility of chili peppers in modern cuisine.

7. Michael Symon

Celebrity chef Michael Symon is another chef who knows how to handle the heat. As a champion of bold, rustic flavors, Symon frequently incorporates chili peppers into his recipes. His love for chili peppers is especially evident in his famous BBQ dishes, where he adds layers of heat to meats with chili-based rubs and sauces. Symon’s food, often influenced by his Mediterranean and Eastern European roots, brings out the natural heat and smokiness of chili peppers, making them an integral part of his culinary style. His dedication to heat and flavor has earned him a spot as one of the top chefs in the world of spicy cooking.

8. Padma Lakshmi

As the host of Top Chef and a renowned cookbook author, Padma Lakshmi is no stranger to incorporating spice into her cooking. She has a deep passion for Indian cuisine, which uses a variety of chili peppers and spice blends. Lakshmi’s dishes often feature chilies as a key ingredient, whether it’s in the form of fresh green chilies in curries or ground chili powders in spice mixes. Her commitment to bringing chili peppers into her meals has earned her a place as a leading advocate for spice, especially in traditional Indian dishes.

9. Nigella Lawson

Nigella Lawson may be known for her indulgent, rich comfort food, but she’s also no stranger to the heat. The British chef uses chili peppers in various ways, whether they’re the star of a dish or subtly incorporated to add depth and warmth. Lawson’s love for spicy food comes through in recipes like her chili and ginger chocolate cake, where she balances heat with sweetness. By using chili peppers in unexpected ways, she has introduced many of her fans to the exciting world of spice, and her dishes often feature the Chili Craze in subtle but impactful ways.

10. Alton Brown

Alton Brown, the host of Good Eats and one of America’s favorite food scientists, has a fascination with chili peppers and their role in cooking. Known for his precise approach to food, Brown educates his viewers on how to handle chili peppers in a way that maximizes flavor without overpowering the dish. His recipes often include tips for using chili peppers to enhance the overall flavor profile of a meal, proving that chili isn’t just about heat—it’s about balance, science, and the art of flavor.

Conclusion: Spice Up Your Cooking with the Chili Craze

These famous chefs all share a deep love for chili peppers and are experts in incorporating them into their dishes in unique and flavorful ways. From Gordon Ramsay’s fiery cooking to José Andrés’ Spanish-inspired chili creations, these chefs embody the Chili Craze in their culinary styles. By embracing the heat and experimenting with the wide variety of chili peppers available, they inspire spice lovers around the world to explore the full potential of chili peppers in their own kitchens. If you’re passionate about spice, following in the footsteps of these renowned chefs will surely elevate your cooking and make your dishes even hotter.

[beyond-army-ot7]

ARMY!! Let's learn how to make "elevated buldak ramen" 🥰

💜 from In The Soop to Bon Voyage, celebrate Festa with some of BTS’s fav eats + drinks. a small piece of Seoul for your soul 💜

languages that we've translated the recipe in : English, Spanish, French, Japanese, Korean, Tamil, Filipino, Hindi 🫶🏼

[fuzzygardenercrusade]

Global Gastronomy: International Cuisine Hotspots in Connaught Place

Located in the heart of Delhi, Connaught Place is not only a busy commercial hub but also a beautiful restaurant that attracts food lovers from all over the world. Connaught Place is a fine dining destination with a variety of international cuisines providing a passport to the delicious world. In our search for 'The best food in connaught place', we delve into a world of international culinary experiences that have transformed this place into a garden in the heart of Delhi. We are happy to learn about health.

Italian style at La Piazza:

La Piazza in Connaught Place is the favorite of those who love authentic Italian food. This beautiful restaurant invites its customers to a healthy journey in Italy with its expert pizzas, healthy pastas and delicious desserts. The rustic interior adds to the rich flavors, creating an atmosphere reminiscent of a classic Italian trattoria.

Mamagoto's Eastern Richness:

Mamagoto, which means "playing with food" in Japanese, summarizes the essence of Asian street food with a modern touch. This popular restaurant in Connaught Place offers delicacies from Japan, China, Thailand and more. From vibrant sushi rolls to aromatic Thai curries, Mamagoto's eclectic cuisine and vibrant atmosphere create an immersive experience in the heart of Delhi.

Mediterranean magic of Lavaash by Saby:

Lavaash by Saby introduces customers to Connaught Place for the power and diversity of flavors of the Mediterranean. With its warm atmosphere and modern design, this restaurant offers great Greek, Turkish and Armenian cuisine. From small plates to delicious grilled meats, Lavaash is a testament to the richness of Mediterranean cuisine.

Heaven-Asian paradise at The Fatty Bao:

For those who enjoy Pan-Asian cuisine with nuances and bold flavours, The Fatty Bao at Connaught Place The Fatty Bao is a simulation of discovery. This stylish restaurant offers the best Asian cuisine with a modern twist. From Japanese ramen to Chinese dim sum, Fat Bao's recipes reflect the complexity and depth of Pan-Asian culinary traditions, offering a delightful journey through the flavors of the East.

French charm at Le Bistro Du Parc:

Le Bistro Du Parc transports diners from the heart of Delhi to a charming bistro in France. This Connaught Place gem exudes French sophistication, serving classic dishes with a modern twist. Ranging from escargot to chicken wine, Le Bistro Du Parc's menu embodies the essence of French cuisine, making it a must-visit for lovers of Gallic cuisine.

Sanchos' Mexican Miracle:

Sanchos in Connaught Place exemplifies the vibrant and passionate flavors of Mexico. One of the best food in connaught place restaurants in the region, Sanchos captures the essence of Mexican cuisine and brings it to Delhi. This casual restaurant offers a variety of tacos, enchiladas, and refreshing margaritas to get you in the right mood for a Mexican vacation.

Hard Rock Cafe's American Charm:

For those looking for a classic American experience, Hard Rock Cafe in Connaught Place stands tall. This iconic location combines American comfort food, rock 'n' roll memorabilia and live music to create an authentic American atmosphere. Hard Rock Cafe brings the best of American cuisine to Delhi, from juice to finger-licking ribs.

Zizo's Love for Lebanon:

Located in Connaught Place, Zizo fascinates consumers with its aromatic and beautiful Lebanese cuisine. From delicious kebabs to delicious baklava, Zizo represents the essence of Middle Eastern hospitality. A cozy and inviting place to complement the taste, providing a respite from the hustle and bustle of Connaught Place.

Taste of Spain in Seville - Claridge's Hotel:

Seville is home to Claridge's Hotel in Connaught Place, offering a taste of Spain in the heart of Derry style. With its beautiful interiors and authentic Spanish cuisine, Seville is a culinary oasis. From paella to tapas, every dish celebrates Spanish flavors, making this one of the best places for those seeking flavors of the Iberian Peninsula.

Seduction of Thailand at EEST - Westin:

EEST at the Westin Connaught Place will be dining in the Thai cuisine area. EEST is renowned for its excellent Thai food, with a menu that reflects the balance of flavors in Thai cuisine. The beautiful atmosphere and care complete the experience, making EEST a great choice for Thai food lovers.

International food spots weave a rich story of world flavors in the culinary fabric of Connaught Place. From the streets of Bangkok to the bistros of Paris, every restaurant is a gateway to another corner of the world. These restaurants are redefining the culinary landscape of Connaught Place and inviting food enthusiasts to an extraordinary journey through the diverse geography of international cuisine.

[lostacelonnie]

True but thats like. Part of the charm almost. All the issues. Yeah thankfully the days are lengthening again & the terrible holiday season has finally passed, which made me. So tired. Hence my response delay. Yeah they should chill but im glad that the last bit was. Easy for you? I was around my family for like. A day. & it was exhausting i can only imagine what a week takes out of you. I wish more americans were like that some guy tried to talk to me a bit at the theater yesterday when i went to see godzilla minus one & it was exhausting. Also funny story everyone at my work was so exhausted last week i said something in spanish to my co worker from el salvador & he completely did not understand because of exhaustion. Oh that pretty cool. I had to learn so that i wasn't like. Having sandwiches & ramen all the time & now im trying to find time to make my own bread so like. Slippery slope. But yeah knowing a few recipes is always a good idea. Thats always the best, having friends who are chill with quiet. Does anyone have a good school? I will believe in the process because star rail is also giving me that pain with argenti's story quest & ruan mei's swarm thing. Ah okay so antimatter legion but less controlled in a way. Oh so thats what herscherr means. How come some have like multiple herscherr forms if ive seen right? Entymology is very interesting i love it. I sure need to remember traces & such more i keep forgetting. & it shows in my multi target dps characters. Worlds worst wingwoman indeed i love her. Cant wait to get further into it & see more claire. Roguelikes are a lot of fun i enjoy them greatly. I thought they would annoy me but hades proved me wrong. Noita sounds fun ill check it out at some point. Himeko mvp of all time she better survive penacony. Whoa that's a lot of seele lore. I love her damn. Explains her a bit in star rail too. What with sea of quanta, themes of death, scythe as a weapon. Also cocolia connection. And bronya really went hard for seele damn i love her too. Are her legs being broken why she like. Uses something to hover in the game? Have any other bronya facts? Or mei? Im glad your polish post radar works so well.

it really is ADHFGLSKFKG. and god yeah FINALLY. also happy new year!!!!!! very late but still!!!!!! this was my first week back in school after the holidays [well. actually it was Two Days] but im already tired. aooougugh. but oh well! GOD. my family In General is like. Fine. i really dont mind them. but i have to stay with my grandma who is just impossible to coexist with...... luckily my mom allowed me to mostly just hang out in our room and not interact with her that much since she shares my opinion. and augh that sounds. Irritating. i enjoy being left the fuck alone. AHDKKS it really is like that........ on wednesdays we have 8 am classes with the one teacher we have that speaks Exclusively spanish so we often do a irl co op mission with the entire group if we wanna convey like literally any message to her. and oh understandable!!! im probably gonna end up the same way sjfkgj. my mom never really taught me to cook since she doesnt like to do it [which, i get it] but i personally really enjoy the process so well see how that goes. AND FOR REAL i genuinely do not believe theres such thing as a good school. or even a Normal school. also fairrrrrr i actually returned to star rail for ruan mei [<- not immune to Pretty Autistic Women] and also had trouble with the swarm boss...... actually made me update my clara build. can you believe this. but tbh i havent done argentis quest yet and im fully spoiler free so im gonna see how that goes JDJGKKSJG. and yeah!! and with multiple herrscher forms its like. usually people obtain multiple herrscher forms either in like. change in belief? approach? which lets them harness other parts of their power [or add new ones], like in the case of HoFlamescion or HoTruth; merge [HoRimestar]; or find a new external source of their power [CE HoOrigin, HoFinality]. but i dont believe its ever explained in Detail so yeah. but generally, the power of a herrscher is stored in their herrscher core, so obtaining multiple cores can give people multiple authorities [like in the case of sirin]. but as i said, typical Honkai Confusion. ETYMOLOGY IS SUPER FUN YEAH...... and for real. if manaria has 1000 fans i am one of them if manaria has 1 fan its me against the world if manaria has no fans i am dead. noita IS fun but i should warn you youre not gonna get anywhere without external guidance. i mean. Maybe you will but its gonna be frustrating as hell and near impossible. its that kind of game. but the fanbase knows that and is actually very helpful!!! solving this games secrets is a team effort. as of right now i have 63h in and 2 wins [got one today, actually! congrats, me.] but i rec it heavily. its fun. AND YES GOD YOU HAVE NO IDEA HOW HI3 FANS SCARED ARE FOR HSR HIMEKO. they cant take her from us again............ AND YES SEELE. I LOVE SEELE. its actually canon she has a kind of "you are not immune to seele" aura that makes people unable to say no to her bc of just how much of a lovely person she is. and yes that is the reason bronya floats around ingame!!! AND WELL. due to the fact that bronya and mei are both a part of the Main Trio, telling you. literally Any amount of lore about them would take me way too fucking long. and im so sorry but im just mentally unable to do that. and thank you o7 polska gurom ��‼‼‼💯💯💥����💥‼💯🔥💥

[triflesandparsnips]

Update 1: Let's talk about SOAP.

So-- unlike the previous adventure into Stede's likely household cosmetics, wherein I basically got the ingredients, spent half an hour carefully destroying my kitchen, and ta da, lip balm-- making Stede's soap will be somewhat of a Process.

To start us off: There are three things you need to know immediately about Stede Bonnet's lavender soap.

1. It probably wasn't completely "lavender" scented.

The majority of the extant recipes for scented soaps in and around Europe didn't really do "single" scents-- it was usually a fun mix of herbs, spices, resins, and, uh, animal parts, with a base scent of one or more floral waters and oils.

Figure 1. Regarding animal parts, please meet the musk deer; or, Sir Not Appearing In This Recipe; or, "quick boys, get its semi-viscous-secretion-filled exocrine glands, we need 'em to smell fancy."

As an example of one of these recipes, Sir Hugh Plat's 1609 recipe in his Delightes for Ladies required orris root (dried and powdered iris rhizomes), cypress, sweet flag (A PSYCHOTROPIC, WOO), rose leaves, lavender flowers (finally), and rosewater. This big mix of yummy smells, common plants, and very very expensive and imported ingredients is pretty in keeping with most of the scented soap recipes I've been able to find for Stede.

(Though, note, if we take a SHARP LEFT TURN into, oh, I dunno, medical horror my beloved, the odds of more heavy use of lavender go way up. BUT since we're just testing the concept right now, let's save that for later experimentation.)

2. The first step in making scented soap... was to buy some plain white soap.

So far as I can tell, all extant recipes for scented soap are basically the household equivalent of doctoring your instant ramen noodles. This strikes me as intensely funny, since, like-- Stede. Store-bought pirate, store-bought soap, cmon follow me on this, this is very funny.

Figure 2. Man who definitely gets the joke, I'm pretty sure.

...Anyway. Uh. Very briefly: Western soap was strong as fuck, mostly good for laundry, was soft or liquid even if you salted the fuck outta it, was made with smelly animal fats, and wouldn't take pretty herbal scents worth a damn. (It was also called "black soap" because of the color of the potash lye used to make it. Remember Ed's happy "soap!" from the English camp? The square bar of black soap he held up? That's probably what it was supposed to be.)

Figure 3. Little did the prop department realize that someone would get entirely too invested in the fucking history of soap.

But over in Syria, and brought to the rest of the Mediterranean and elsewhere via the Silk Road, was this cool stuff called Aleppo soap-- and it was white, solid, gentle on the skin, almost scentless, and could be mixed with herbs and spices and icky animal parts to smell very fancy indeed.

Of course, people in the West wanted it badly because it was great, but it was also expensive as fuck, so there was Big Business in backwards engineering the stuff-- which a bunch of European coastal cities/countries with access to high quality olive oil and the ability to make soda ash (a significantly gentler cousin to potash) managed to do, including Castile, Spain, Marseilles, France, and Venice, Italy.

Soap recipes from Stede's time and earlier predominantly start with some amount of "Venetian Soap"-- spellings of which might also be "Venice-Sope", "Venise sope", "Saponis Veneti", etc. The goal was basically to start with a white hard soap, and Venice wasn't the only place that had it, but it made for a useful shorthand. Other soaps that seem to have occupied the same ecological niche were "Spanish", "Castle", "Saracen", "French"... and, of course, "Castile", which seems to have become today what Venetian Soap once was: a shorthand for olive oil soap. Neat.

Figure 4. The earliest reference I've found so far to Venetian Soap, from a 1558 translation of an earlier work-- though this image in particular is from a 1595 edition.

But anyway: Basically, step one to modern recreations of Stede's lavender soap would be "buy some fancy shit olive oil soap."

And finally...

3. The finished, scented soaps were called WASH BALLS.

I mean sure, some recipes were just called "a white sweet Soap" or "a muskified Soap"-- but uh. The majority were labeled "a delicate washing ball", "washing balls", "an Excellent Wash-ball", "Perfumed Wash Balls", etc.

(Listen. This is also very funny. I don't know what to tell you. Get on my level, it's great down here.)

Figure 5. This guy gets it.

They were named wash balls because the remade Venetian soap were typically, uh, spherical, for reasons that are mostly guesses on my part but amuse me anyway. For size reference, though, "little" balls were listed in 1706's Bate's Dispensatory as being about 2 or 3 ounces in weight, so we can imagine a regular size ball as being about 4 or 5 ounces (as a reference, a bar of modern Dove soap is 4.75 ounces).

They could also, according to Barbe's 1696 The French Perfumer, be stamped with a sigil and have a delicate gold leaf applied to the raised edges afterwards to make them super fancy, and if you think I'm not keeping that idea in my back pocket for Stede "Why Not Have an Entire En Suite Installed On My Giant Midlife Crisis-Mobile" Bonnet, then hooboy, you have not been paying attention to my entire, like, jam.

Anyway.

So where's the soap, Trifles

Did I not say that this was a process.

I wanted to keep things simple, and also start with as close as possible to what Stede would've had-- which, in the show, amounts to all of three words: "yummy lavender soap".

Figure 6. The evidence, Your Honor.

"Yummy" here is obviously "very very nice", not a quality of its taste, just as the "sweet Soap" referenced in at least one extant recipe refers to the scent and quality, and, again, not the taste.

(Although... there were recommendations in the manuals of the time that the soapmakers taste the soap mixes and the lye to determine whether they were cooking correctly. So... make of that what you will.)

Anyway, if it's yummy and it's scented, it's going to be that nice solid white soap, and likely shaped into a ball. And, if I was going to be Accurate, I needed to buy some.

Stateside, the closest I could easily find to a period-accurate formulation was "Kiss My Face" brand olive oil soap-- hilarious to imagine, but it's green in color, which is Not what soap made from very high quality olive oil that's been allowed to dry and age properly should be -- so I said to hell with the inherent humor of the brand name and instead went really method: Say hello to Nabulsi soap, a next-door neighbor to Aleppo soap.

Figure 7. What up, boys.

Nabulsi soap's been made the same way for centuries, with the same ingredients-- and unlike Aleppo soap, which has laurel berry oil (an ingredient Western soapmakers apparently did not successfully discover as part of their backwards engineering), Nabulsi soap is closer in ingredients and process to what the Western soapmakers were doing than just about anything else I could easily get my hands on.

(In particular, I think Nabulsi soap is still made with soda ash made from barilla, a salt-tolerant Mediterranean plant that was a key reason why these soaps were fucking amazing. Barilla farming and soda ash production was big business until 1792 when Nicolas Leblanc decided to personally ruin my dreams by discovering a way to artificially create sodium carbonate -- the primary active ingredient in soda ash -- thereby causing the collapse of barilla farming and my current inability to order barilla lye online.)

Figure 8. That asshole.

Anyway, I figured Nabulsi soap was just as likely to show up as an expensive ingredient in an apothecary shop as any other soda-ash-and-olive-oil soap, and a lot closer to whatever Stede's household would've used than more modern soaps. So, reader, I bought some.

Most of the recipes I found required that the white soap be scraped or grated and then left in the sun for several days. Behold, in progress:

Figure 9. A partially scraped bar of Nabulsi soap, a potato peeler, a "holy shit don't cut yourself" safety glove, and thou.

These little bastards took maybe an hour to scrape down, but I switched off frequently with my child, who would've apparently been the one Victorian kid who volunteered to spend all day at the factory, so your mileage may vary.

I would say that Nabulsi soap isn't entirely scentless, but what scent it has is very light and fresh, not at all overpowering or chemical-ly. In future, I'm going to try a cheese grater or, if the gods smile upon me, a microplane.

Figure 10. The entire 7 ounce bar, reduced to smithereens.

This tray is now lightly covered with a see-through lid and in a sunny location in my studio-- per Wecker/Culpepper's 1660 Cosmeticks, I'll leave it to dry like that for the next 6 to 10 days (though I'll likely stir it every couple of days, to ensure it's equally... whatevered).

While I wait on the soap, though, I knew I should turn my attention to the final riddle: "lavender".

Lavender is a toughie, ingredient-wise -- it wasn't the herbal most frequently added. Powdered orris root (Iris rhizomes), cloves, and storax resins (like bezoin, liquid storax, labdanum, and their various offshoots and adulterated variants) were the usual culprits. A couple of recipes called for lavender flowers, but certainly not the majority, and rosewater was usually what would be added to that dried, grated Venetian Soap when the soapmaker was ready to reform it into wash balls.

In fact, scent-wise... cloves smell spicy/sweet/warm, the various resins all apparently smell warm and vanilla-y, and orris root smells "sweet, soft, powdery, suede-like"-- so lavender, which actually has a huge spectrum of possible scents depending on the variety used, might either soften the soap's entire scent profile or kick it into spicy overdrive. But without the lavender, I do wonder if, somehow, this would be yet another historical cosmetic that somehow smelled like COOKIES.

But! We are making Stede's soap here, so lavender it is-- and of a sufficient quantity that Ed would specifically identify it as the lavender soap.

While the majority of recipes call for the grated soap to be reconstituted with rosewater, both Cosmeticks and Salmon's 1685 Polygraphice mention using Oil of Spike in addition to or replacing the rosewater. Oil of Spike was made of spike lavender (Lavandula latifolia), which seems to be one of the spicier lavender boys. I, tragically, did not have spike lavender or store-bought Oil of Spike readily to hand-- but I did have some dried French lavender (Lavandula stoechas), several bottles of olive oil, a recipe from 1623, and too much time on my hands, SO GUESS WHAT:

Figure 11. Local over-invested idiot decides, why the fuck not? Let's make some goddamn Oil of Lavender.

Figure 12. Local over-invested idiot sees no reason to be concerned about current life choices, hobbies, use of time and effort.

The recipe is from Markham's The English Hus-wife, and it's its own goddamn adventure-- but for the time being, let us say that I am now waiting 10 days on the soap, 12 days on the lavender oil, and for my next trick I should probably grind up some cloves maybe.

This will surely end well.

For those who may or may not remember my mostly historically accurate Stede Bonnet lip balm, get ready-- I'm going to start experimenting soon with mostly historically accurate lavender soap.

So... I guess be prepared for me to accidentally explode more shit, hooray.

[educationalinstitutesindia]

Exploring Global Cuisines With Food Tourism

Food tourism is an emerging leisure travel trend that promotes culinary traditions as an essential element of regional identity and cultural heritage. Activities associated with food tourism may include guided tours to food-producing areas, tasting at local restaurants and attending gastronomic festivals - among others. Culinary tourism can encourage healthier eating habits by teaching people about various cooking techniques and ingredients. Furthermore, culinary tourism helps home cooks develop their skills by expanding their palates and discovering new flavor combinations. Trying New Flavors and Textures Food is one of the cornerstones of culture, uniting people from different walks of life together through shared experience and enjoyment. There are countless types of dishes from every region with its own distinctive flavors and tastes; when traveling it is essential to try local cuisine and learn its history through various avenues such as vineyard visits or culinary classes. Culinary tourism is a rapidly expanding trend worldwide. This type of travel entails any form of eating and drinking-themed travel - everything from street food tours in Bangkok to pizza making classes in Rome! Additionally, various culinary festivals are held all year long, providing visitors with an excellent way to try new food while experiencing local culture first-hand. People enjoy traveling to experience new foods and cultures. Culinary tourism has grown increasingly popular thanks to the availability of restaurants and activities related to culinary tourism - some even dedicated to preserving traditional recipes - along with numerous TV programs dedicated to culinary tourism like Anthony Bourdain's Parts Unknown and The Chef's Table that have spread awareness about it and encouraged more people to visit these locales. Food tourism offers many advantages, from experiencing new flavors and textures to connecting with people and learning more about local culture. Furthermore, it can also provide an enjoyable vacation experience! Culinary tourism comes in various forms, from dining at hidden restaurant gems and private community dinners, to visiting artisan producers and farmers markets. There are also several international gastronomy festivals which take place all around the world that provide an incredible way to explore your local food scene and meet people with similar culinary passion. Learning About Different Cultures Food tourists don't only travel for the taste; many also take this opportunity to learn about different cultures through traditional cuisine and culinary traditions from other regions. Mexican cuisine has been heavily influenced by indigenous people, Spanish colonizers, and European immigrants; similarly Japanese dishes such as sushi and ramen are increasingly sought-after by food tourists looking for new culinary adventures. Participating in cooking classes is another way of experiencing culinary tourism. These classes can be found all around the world and are typically led by an enthusiastic expert from that culture - they can teach anything from how to make pizza in Italy to making Kimchi in Korea or experiencing Belgian beer tasting! Attending culinary events or festivals is another form of food tourism. Each year, hundreds of culinary events take place worldwide and provide people with an opportunity to sample different cuisines while discovering more about local culture. Such events may take place anywhere from big cities and small towns all the way out into remote desert regions! Not only can people gain insights into different cultures through food, they can also gain knowledge of its health benefits. International cuisines frequently incorporate more vegetables and fruits than others into their menus to promote healthier eating habits; some also contain herbs and spices which support your immune system. Food tourism is an emerging trend that offers numerous advantages to both local economies and travelers alike. But as its popularity increases, food tourism professionals must keep cultural politics in mind when it comes to how cuisines are defined and presented, leading to some confusion when defining authentic from not authentic dishes. As food tourism becomes an increasingly popular form of travel, all participants in the industry must work collaboratively in preserving cultural heritage for future generations while making profits. Dining Out at Restaurants That Specialize in Global Cuisines As Americans, we're fortunate to enjoy access to cuisines from around the globe. Thanks to food imports and exports, sushi, tacos, hummus, shakshuka, fried cauliflower and baklava are popular dishes at both restaurants and home cookouts across America today - evidence that Americans are increasingly open to sampling new cuisines while exploring cultures in different regions through their cooking. International cuisines provide many advantages, from discovering new flavors and textures, cultural immersion and understanding, as well as nutritional value. Many traditional diets from various regions emphasize whole foods with healthy fats while others include more vegetables and fruits into their daily intake. Exploring different cuisines may introduce more nutrient-rich foods into one's diet for overall better health and well-being. Travel is often motivated by an eagerness to experience new foods; however, even without leaving home you can still experience international cuisines by eating at restaurants that specialize in them. Many cities boast restaurants specializing in Japanese, Chinese, Mexican, Indian, Italian or other world cuisines; these establishments often also provide historical context about each one and may feature exclusive menu items just available there. An exciting aspect of visiting foreign cuisines is discovering all-new dishes; but sometimes the greatest delight comes in discovering that something familiar may have a surprising twist - like Italy's mozzarella cheese is much richer and has its own distinct flavor that may take you by surprise! Food tourism is on the rise thanks to food television shows and social media platforms, creating new culinary tourism experiences for travelers while contributing to local economies. Hospitality professionals must understand these benefits of providing culinary experiences for tourists as part of hospitality careers in order to offer safe and enjoyable culinary tours to travelers. Experiencing the Local Culture Food tourism offers travelers an ideal way to learn about and appreciate local cultures while traveling, from Michelin-star dining experiences and market visits to cooking classes, festivals and factory visits. Culinary tourism is an emerging industry driven by food television shows and social media platforms like Instagram. Many travelers are seeking culinary experiences on vacation - this might include tasting new dishes at world-famous restaurants or learning traditional recipes from a local chef. Culinary tourism can be both entertaining and educational; it can also serve to boost local economies. By supporting hotels, restaurants, farms and other businesses that rely on tourists for revenue. Culinary tourism also helps preserve traditional recipes and foods which might otherwise become extinct from local markets. Explore global cuisines can bring many advantages. Not only will it widen your palate and expand your appreciation of different flavors, but it may also improve your health overall. Different cultures often have unique foods that contain important nutrients and vitamins - adding these foods into your diet could keep you active and healthy! Be it for an exciting culinary journey or simply sampling delicious foods, food tourism offers many advantages. Just remember to be respectful of local customs and traditions as you travel, while at the same time be open-minded when trying new flavors; who knows, maybe you might discover your next favorite dish along the way! Have fun on your trip - take lots of photos so that later on Instagram or Twitter you can share your culinary adventure. Read the full article

[centralparkcollection]

Where to Eat the Tastiest Street Food in London

London is often associated with high-end restaurants and posh eateries helmed by celebrity chefs. However, the English capital also has an exciting culture of street food through its long-stay markets and pop-up food courts. Furthermore, London has an exciting food scene that encompasses British, European and international cuisine. Find out what and where to experience the best of street food close to Central London hotels.

Southbank Centre Food Market 

Open on Fridays, Saturdays, and Sundays, the Southbank Centre Food Market is a convenient choice for tourists. It’s moments from the London Eye and Royal Festival Hall. 

Stalls represent British classics such as scotch eggs, sausage rolls, and Cornish pasties. However, there is an excellent variety of global fare including Japanese-style poke bowls, Korean barbecue, Polish sausages, Dutch pancakes, Greek souvlaki, North American sandwiches, and Portuguese custard tarts. 

The drinks offering is equally broad, with options ranging from bubble tea and hot chocolate to West Country cider and European craft beers.

Mercato Mayfair Food Hall

Convenient for those staying at hotels near Paddington Station, Mercato Mayfair Food Hall is one of the most unusual places to go for street food in London. 

Housed inside a deconsecrated church, the building is appointed with original stained glass windows, vaulted ceilings, and an altar. Spread over two floors, the venue has stalls serving worldwide cuisine, a rooftop terrace, and an atmospheric wine cellar in the crypt. 

Food on sale includes pad Thai, lobsters, homemade pasta, ramen, grilled meat, and Malaysian street food with an emphasis on sustainable practices.

Vinegar Yard

Next to London Bridge Station, Vinegar Yard brings together food, drinks, art, and a weekend flea market. 

Food is available daily with the offering changing seasonally. In general, you can anticipate such options as Asian street food, burgers inspired by Indian recipes, and Neo-Neapolitan pizzas.  

Draught beer sourced from local breweries is rotated frequently while cocktails reflect the season. 

Pergola Paddington 

Guests staying at hotels near Paddington Station should pay a visit to Pergola. This is a rooftop bar with a street market atmosphere. 

Food on the menu includes ciabatta sandwiches, hot chicken, loaded fries, duck pancakes, bao, and dumplings. The offering includes main plates and platters, perfect for sharing or experimenting with different flavours. The popular venue has scores of tables making it a wonderful option if you plan on making an afternoon or evening of it. 

Tipples inspired by the seasons include classic cocktails and spritzes with plenty of options for those who do not drink alcohol. 

Borough Market

Borough Market is the most famous spot for street food in London. This Thameside market springs to life early each morning with vendors selling fresh produce, pantry items, regional cheese, artisan coffee, and street bites. 

Typical dishes cooked at the covered market include Spanish paella, rock oysters from Essex, gourmet sausage rolls, curries from South Asia and Southeast Asia, and traditional apple crumble. 

There are several bars where you can sit down with an ale or glass of wine. In fact, these are the perfect destination for a date night while staying at Central London hotels.

[filmforwomen]

hiii !!! I know you've mentioned here in the past that ur vegetarian and I've been trying to go vegetarian recently but I don't know what kind of recipes to make. I was curious what some of your fav vegetarian dishes are :) ? (love your blog btw xx 💞💞)

hi!!! oh thank you!! of course, these are some of my favorite recipes:

garlic and ginger butter ramen noodles

creamy vegan wild rice soup

veggie tart, eggplant lasagna & fried eggplant salad (recipes are in spanish but you can easily translate them)

curried pumpkin soup

sesame-garlic ramen noodles

baked gnocci with broccoli

chickpea pancakes with greens and cheese

vegetarian enchiladas

pasta with mushrooms and cashew cream

veggie fajitas

they're super easy and delicious!!! let me know if you cook any of these and if you liked them <3

[starredforlife]

okay sick. also fair warning i'm not someone with strict dietary restrictions or texture sensitives, so these recipes might not work 100% for everyone but feel more than free to get creative or substitute whatever you like. the most important thing i learned about cooking tbh was that the freedom of adjustment to your liking (with what you have available) is essential to enjoying the food you eat, and to eating well when you don't have a lot of money

under the readmore

Another basic tenant is that you just need a good base to make something filling!! I most often fall back on toast and rice. you can make so many different things with a slice of bread or white rice and it's rare to not have those on hand at my house

i'm not going to go over things like stir fry, fried rice, ramen, or fajitas/tacos bc those are already very popular easy meals and i'm sure there's a million better recipes out there than the ones i could give you!! so:

-Rice and meatballs; my house always keeps frozen meatballs on stock. You can microwave them or put them in the oven, it doesn't matter. Add some cilantro and Thai chili sauce and it's a full meal, but you can adjust those toppings to your liking!

-Rice and spicy Thai pork/chicken. You just saute some garlic and thai chili pepper on medium heat until you cough, and add a dash of fish sauce along with the protein until cooked. Then you can eat it plain with rice or with cilantro + cucumber (highly recommend the latter tho)

-Egg (+ bacon, ham, hot dog, etc) and rice. this might seem v obvious to some people but i didn't realize i could use these things as toppings for a full meal for the longest time. slap some tomatoes/spinach and garlic or onion on a pan for a bit as a side topping if you'd like too. spring onions, seaweed, sesame, whatever you've got on hand is good to garnish

-on days i literally have nothing sometimes all you need is some caramelized onions (in butter + olive oil, with salt and some sugar) and rice. peasant meal but country girls make due. but if you've got italian sausage or bratwurst it's good to cook that with it too!

-on days i have less than nothing i fry tortillas in a little oil. it's tastes a little like homemade fried bread or naan.

-chicken nugget wraps. this one is just frozen nuggets + whatever green leaf you've got (iceberg lettuce, salad mix), tomato (optional), and your choice of sauce (sometimes we do mayo; sometimes we do thai chili sauce. it's good either way). stick it in a tortilla and you're golden

-brawt dogs!! these are like hot dogs if you don't want hot dogs. you make it with bratwurst, naan bread (grilled over a pan with butter), and coleslaw/bagged salad + mustard as toppings. sounds a little strange but v good

-bastard Spanish rice. i make this with white rice and i just cook ground beef (spiced with oregano, cumin, salt + pepper, garlic, etc to taste), add green olives (and raisins if you'd like), olive oil and lemon and parsley to the rice and eat it like that. if you don't have ground beef just make the rice with the other toppings and it's v good too!!

-garbanzo bean salad. if you've ever had garbanzo beans you know you can eat three of those guys and be full and yet never full enough. they're like elvish bread. i make it with the beans, tomatoes, and onions, and then olive oil, red wine/white vinegar, salt+pepper+parsley. you can also replace the garbanzo beans with lentils! and add beets, too, if you can. it's v good like that.

-biscuits. i know this includes kneading and baking but the recipe my partner and i used was actually incredibly easy. we'd eat the biscuits with chicken nuggets (frozen ones from a bag) and jam, or ham/bacon and eggs.

-PIZZA TOAST these are such treats to me. toast bread in a toaster or in the oven/on a pan; spread a lil olive oil on it. after seasoning with garlic powder, italian seasoning or oregano/basil, and red chili flakes, microwave some tomato sauce (can be pasta sauce literally who cares) and cheese of choice (would recommend mozz or provolone, or a blend). spread on the bread (it'll be melty) and then add toppings if you like (i like green olives/jalapenos/cherry tomatoes, or pepperoni if you've got it!). you can also make this by just putting a couple pieces of toast with the sauce, cheese, and toppings already on them in the oven until the cheese is melted. temperature doesn't matter, just keep an eye of them, but i think i do 375-400F for like 10 minutes max. alternatively you can also make these with bagels!

-Sheet pan kebabs!! i love this one lol. you do need a couple things, but it's super easy and has every nutrient. you need: chicken, bacon, honeycrisp or fuji apples, red/yellow/orange bell pepper, tomato, and onion. if you don't have one or two of the ingredients, it's all good! you can also adjust the flavor profile a bit; sausage with the bell peppers/onions/tomatoes works fine too, etc. cube all the ingredients, and spread on a sheet pan. season with pepper, olive oil, garlic powder, and salt (kosher or sea salt if you have it) stick in the oven at 450F for 35 mins. i eat this with rice (which i season with some chicken/beef broth, butter, and parsley).

-Oven-baked pasta and meatballs. I use this recipe when I'm too busy or tired to make pasta the usual way. you just dump everything in casserole dish and bake until it's finished (you don't even have to thaw the meatballs, just cook the dish an extra 5 minutes). godsend.

-if you want tomato soup + grilled cheese, but slightly different, make some tomato florentine and ham and cheese paninis. just about easy (you just need some roasted garlic + spinach + pasta) and v good. saute the garlic first in some olive oil, then add tomato soup as a base and some chopped or diced tomatoes if you want. add the pasta and cook for like 5 minutes; spinach you can add last, cook another 5. season to taste :^) (and cook longer if needed)

-make smores in the microwave. buy ice pops or ice cream sandwiches in bulk. you will need a sweet treat and these are the quickest ways for it.

-if you buy watermelon but can't finish it, consider making slushies with it if you have a blender (if you've got mint and lime, add those), or freeze the chopped watermelon. you can freeze fruits (we do this with grapes), and herbs you don't finish (freeze them in water, use them in soups or sauces!)

-gnocchi are labor intensive, but if you want fresh pasta and have potatoes you need to get rid of, i cannot recommend these enough. boil them until they float to the top of the water! this recipe is what i use but i also add nutmeg or fine parmesan cheese in the dough, salt in the water of the boiled potatoes, and olive oil for taste and to make kneading easier. eat with any sauce you'd like, or plain with butter/cheese/salt

-if u have ground beef but no hamburger buns just make patty melts. mustard is crucial for making it taste good. you can cook some chopped onions with it if you'd like! here's an example recipe but as long as you cook the burger meat right you're fine to use whatever bread and toppings you want.

-homemade crunchwrap supremes are so so good. it's most of the steps for tacos, but you need either an extra bit of tortilla (flour or corn, fried or heated up). very filling too.

-beans and rice. how could i forget. just don't forget to season the beans!!! (i do chicken broth, bay leaves, oregano, s+p, coriander, onion and garlic powder or actual onions and garlic).

-okay last one. those croissants that come in a metal tube/sleeve. you can roll either ham and cheese, cooked meat, or jams in the croissants and bake them according to the directions. eat a couple of those and it's a good snack or dinner! diy empanadas lol

GENERAL HACKS

if you want a good sandwich i promise. the only things you need to do:

-season your tomatoes with salt (and optionally parsley flakes)

-spread mayo + mustard on the bread and then season that with salt, pepper, and oregano before adding any toppings.

if you're new at making scrambled eggs, this is the most helpful recipe i've used since i learned it

-find your favorite hot sauce and just keep it with you always. never underestimate the power of hot sauce to make a meal 10x more enjoyable

you can find almost any way to make toast. you have apples and bread? cut the apples up, put a little peanut butter on the toast, season with cinnamon. make garlic bread and eat it as is, you don't need to make pasta. it's a god's playground.

-add nutmeg to your italian dishes! (cream and tomato based). it doesn't have to be freshly ground but it's a great underscore to the taste of the sauces

-always season your jarred red pasta sauce with whatever you feel it needs (sometimes it's red wine; sometimes it's sugar; sometimes it's butter; most times it's always a good idea to saute some garlic/onion and bloom oregano, basil, nutmeg, red chili flakes in some olive oil).

-don't cook olive oil on high heat, on that note lol. also, don't let your garlic cook for too long alone or it will taste bad!

-always feel free to turn off the heat and move anything you might overcook into a bowl, until you're caught up in the recipe to where you need to use it.

-if you buy heavy cream, or plain yoghurt, plan at least two meals that will use these things so they don't go bad. this also applies to tubs of salad mix or spinach!

-unless you need the amount that comes in a can, buy the tube of tomato paste!! you'll very rarely need the amount that comes in the smallest cans, unless you're cooking for a lot of people

-if you can, toast your wrap or burrito with a little oil on a pan. the crunch is magnificent. it's so good. toast your sammies too, but do those with butter.

-and very common knowledge, but rotisserie chickens are good for sandwiches, salads, and on their own! if you get one of these and a bagged salad or two that's a meal for 1-3 days. or get the chicken and french bread and feast like a middle century king.

-replace celery with green bell pepper if you want something with a fun, slightly bitter kick (i do this for red meat sauces)

yeah anyways that's it!! if i think of more i'll add them. these are the buildings blocks that help me cook more advanced dishes so i thought i'd share :)

would anybody college aged and or in need of cheap but good food to make like a list of recipes/hacks that i use? (they are usually v low maintenance and also pretty yummy)

[thickthighsnolife]

food log 11/2 ☕️

intake: 2 instant ramen pad thai (1160), fried egg (72), diet dr. thunder (0), diet coke (0)

output: 45 minute walk (291)

net: 941 kcal

steps: 11,530

weight: ??? lbs

absolutely bombed a test today (like,,, i left at least half of it blank) but good news even if i fail the class i won't lose my scholarship so eh. plus i got to finally use my very limited spanish knowledge to walk someone to a campus event so that was kinda cool ig. anyway this ramen pad thai shit slaps i need to find some more easy ramen recipes bc it's honestly so filling and really cheap which is good since i'm on a budget. egg drop ramen is pretty solid, anyone have any favorite recipes?

[charlices-life]

Monday, March 7

i woke up and showered at 7:30 and Ash was still asleep… went to bed at 11 doing spanish duolingo and i’m so fucking tired.

i stayed home from school cause i was scared i had covid and watched kpop videos with ash and she braided my hair. matt came home from school to bring me oat milk and juicy drop. ash left at 11.

then i did school with matches and played lots of borderlands 3.

then we went to mamas house to help the cats and i did laundry. we had spam fried rice for dinner

spam fried rice recipe:

1. put oil and chopped onions in a frying pan

2. put garlic in the pan

3. chop spinach and add to pan with peas

4. add chicken broth too cook the peas

5. chop spam into fine cubes and fry them in the middle of the pan

6. make room in the middle and scramble the egg

7. crush ramen and add to pot

8. add soy sauce and ramen seasoning and worcester sauce

9. EAT

Lastly, i called Nate and Ash and nate showed us mcr videos because mcr is kpop and ash showed me her new kpop albums <3 scout joined call looooove her

i didnt go to school today so i didnt see scout and im really miss her bad and i cant wait to school tomorrow i need to do homework and read my book.

[rosemary1315]

SU OC Profile: Fernando and Tsubaki Diaz

Fernando [Isamu] Diaz

Nickname: Ferndy (Tsubaki), Big Guy (Tsubaki *sometime*) Papa (Yukiko, Haruki), Dad (Haruki *sometime*), Isamu-san (Tsubaki *Sometime*) [Tsubaki give Janpanese name to him], Fernando-san (Keisuke, Neighbor, Tsubaki's friend, Someone know him in market), Grandpa (Jun, Reymond, Summer), Mr. Big Guy (River *Sometime*), Big old guy (Amethyst)

Hometown: Madrid, Spain (Past)/ Sapporo, Hokkaido (Present)

Relative(s): Tsubaki Diaz (Wife), Yukiko [Nieves] Diaz (Older Daughter), Haruki [Luciano] Diaz (Younger Son), Robert Skyler (Son-in-law), Jun and Raymond Skyler (Grandson), Summer Skyler (Granddaughter)

Friend(s): Keisuke Nakamura (Friend), Tetsuya Nakamura (Friend), Emiko Nakamu (Friend), Richard Skyler (Friend), River Skyler (Friend), Flora Skyler (Friend), Strawberry Quartz/Ichigo (Friend)

Occupation: Pastry Chef at hotel in Sapporo (Past/ *Retied), Pastry Shop Owner (Present)

Personality:

He's quiet, calm, gentle, peacful, down-to-earth and friendly to everyone.

He's very calm and chill to everything. He has no problem and okay to his daughter's husband, Robert and his son's girlfriend, Ichigo (Strawberry Quartz). He isn't easily angry, he don't like fight, if it isn't necessary. But, he can make someone scared him by see his face and his height, if someone made him angry.

Although, he's big and scarred for someone. But, he's very gentle. He love and care his family much. Especially he love his wife, Tsubaki much. Tsubaki is one of reason made him decide to lives in Japan, since then.

He love baking, he learned from his mother when he was kid. He's still good at baking, although he's old. Especially, he love make and show spanish desserts to everyone. mostly people love any desserts he make, especially Tsubaki Haruki and Summer. He love to learning about Japanese desserts, especially traditional Japanese Desserts (or Wagashi).

He like cooking in sometime, especially he's good at cook spanish foods. Sometime, he can make some japanese foods (thank to Tsubaki).

He will always write a note everything. Especially, when he met new Japanese food or Japanese dessert.

He good at speak japanese. When he was young and after moved to Japan, he spending time to practiced speaking Japanese after work.

He love about Japan much, after he moved from Spain to Japan to work as chef for 1 year. He's interest everything about Japan likes lauguage, culture, and foods. Especially, he's interest about Japanese Desserts. It's main reason made him decide to live in Japan until now.

Like: Baking, Cooking (Sometime. Mostly, spanish foods, and some Japanese foods), Japan (it's reason he decide to live in Japan), Learning about Japan, Learning about japanese desserts, Spanish Foods (Croquetas, Patatas Bravas, Pisto, Bocadillo de queso, Huevos a la Flamenca), Spanish Desserts (Leche Frita, Crema Catalana, Natillas de leche, Caramel Apple Empanadas), Some Japanese Foods (Korokke, Sushi, Katsudon, Tempura, Saru Odon, Tempura Udon, Kitsune Udon, Shoyu Ramen, Saru Soba, Tempura Soba, Kitsune Soba, Japanese Curry, Curry Bread, Miso Soup, Satsuma-age or Fried Fish Cakes, Any Tofu Recipes *Especially, Agedashi Tofu*), Some Japanese Desserts (Any Mochi recipes, Daifuku, Yakimochi or Grilled Mochi *Especially, grilled mochi with soy sauce and nori seaweed*, Warabimochi, Manju)

Backstory

Fernando [Isamu] Diaz is Yukiko and Haruki's Father, and Jun, Raymond and Summer's  Grandfather. Formerly, he's Pastry Chef at hotel in Sapporo. In the past, He lives at Madrid, Spain.

After Fernando graduated university, he work as Pastly Chef at hotel in Madrid for 2 years.

Until once day, Fernando saw job advertisement at hotel he worked saying, At hotels in Sapporo, Japan need chefs and pastry chefs in his workplace for chefs who are interested in working abroad. At that time, he heard about Japan. But he don't know about detail and lauguage much. That moment, it made him interest and want to know about Japan.

Days later, Fernando decided to apply for a job for 1 year. Later after his parent know about it, they was sad and didn't want him to leave home to another country. He know, he don't want to upset his parent, especially his mother. But, he decide to work as pastry chef at Sapporo. That moment his father realize, his son was old enough to take care of himself. Although he didn't want his son leave him, but he understand and support him.

Months later, he leave his parent and Spain to Sapporo. He work as pastly chef at hotel in Sapporo and lives at that city. While he work and lives in Japan, he study japanese language and learn about Japan like culture, foods, desserts, people and other. It made him love Japan little by little. At that time, he started don't sure if he want come back to Spain or not.

1 year later in once day, while Fernando is relaxing at Odori Park. he met Tsubaki, she sit close  and greeting him. That moment he can saw, Tsubaki is difference from other japanese womans. Tsubaki isn't shy to talk someone like him, especially when he's foreigner. Then, he started fall in love her.

While he started a relationship with Tsubaki for months. He learn many detail about Japan from her. That moment, she made him love her more than before. Until in once day, he decide to married to her and live at Sapporo with her, since then. Although he know, his parent was sad way he made decision to lives in Japan instead of coming back to Spain. He still lives at apartment with Tsubaki.

1 year later, Fernando and Tsubaki has daughter is Yukiko (Nieves). He decide to come back to Madrid to visit his parent with Tsubaki and Yukiko (at that time, she was baby). At that time, he don't sure if his parent accept his wife and his daughter or not. But after he met his parent, they're happy to see him again. They glad, their son found someone he love likes Tsubaki. Then, they're happy than before after they see their first granddaughter, Yukiko.

3 years later, Fernando and Tsubaki has son is Haruki (Luciano). Fernando became diligent and hard work than before, because he tried to save money to shophouse for his small dessert shop. Because he plans to open a dessert shop and live in that house in same time. while, He practicing make japanese desserts, and he has idea to make some spanish desserts introduct to japanese people know about spanish desserts.

Few years later, Fernando has enough money to buy a small shop for dessert shop. He decide buy and take his wife with childs (Yukiko and Haruki). Since then, he lives at that house and sell desserts. While, he still work as pastry chef at hotel in same time.

Years later after Fernando retire from his work, he works at his dessert shop as pastry chef and dessert shop owner in full-time, since then.

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Tsubaki Diaz (Ito)

Nickname: Camellia (Fernando *sometime*) [After, Fernando know "Tsubaki" meaning "Camellia Flower" in Japanese Language], Mama (Yukiko, Haruki), Mom (Haruki *sometime*), Grandma (Jun, Reymond, Summer), Tsubaki-san (Keisuke, Neighbor, Tsubaki's friend, Someone know him in market)

Hometown: Furano, Hokkaido (Past)/Sapporo, Hokkaido (Present)

Relative(s): Fernando [Isamu] Diaz (Husband), Yukiko [Nieves] Diaz (Older Daughter), Haruki [Luciano] Diaz (Younger Son), Robert Skyler (Son-in-law), Jun and Raymond Skyler (Grandson), Summer Skyler (Granddaughter)

Friend(s): Keisuke Nakamura (Friend), Tetsuya Nakamura (Friend), Emiko Nakamu (Friend), Richard Skyler (Friend), River Skyler (Friend), Flora Skyler (Friend), Strawberry Quartz/Ichigo (Friend)

Occupation: Veterinarian (Past/ *Retied), Housewife (Present)/Cashier at her husband's pastry shop (Present, after retired from Veterinarian)

Personality:

She's cheerful, lively, funny, clever, quick-witted and fun-loving.

She's brave and fearless, she always to fight with everyone if someone mess with her family (even some gems).

She like to make her childs or her grandchildens embarrased sometime, especially Haruki after Ichigo became his girlfriend.

In the past, when she was young. she was independent (for Japanese people in old time), she unlike any other japanese girls at that time. She always thought that she could work, not just stay home and doing housework. She don't care what people think, when she married foreigner as Fernando.

She's trendy and modern. Especially about her thought, unlike other girls or other people (for Japanese people in old time).

She's open-minded. She always support her childs and  grandchildens in anything, especially when they have someone they love. Although, they're forgeiner or difference (especially, in case for Haruki's girlfriend is gem). This point, she understand and not against about their love. Because, she married foreigner as Fernando.

Although at that time, she work as Veterinarian. But, she never forget to be a housewife. Especially, after she married Fernando and had Yukiko and Haruki. She's good at houseworks and cooking.

She love animals. Because her father was Veterinarian, and she like go to veterinary clinic to watch her father and animals, when she was kid. it's reason made her want to be Veterinarian as her father. Although, she retire her work. But, she still like to be veterinarian. She's always ready to help and take care of the pets, if her friend or neighbor's pet gets sick.

Like: Animal, Spending time with her family, Make her childs or her grandchildens embarrased (sometime), Japanese Foods (Miso Soup, Miso Ramen, Wagame Udon, Tanuki Soba, Zosui, Gyoza, Seaweed, Seaweed Snack, Korokke), Japanese Desserts (Any desserts with red bean filling or Anko, Taiyaki, Monaka), Spanish Foods her husband make (Especially Fideuà, Croquetas, Bolinhos de bacalhau), Spanish Desserts her husband make (Especilly Leche Frita, Churro, Miguelitos, Pionono)

Backstory

Tsubaki [Camellia] Diaz is Yukiko and Haruki's mother and Jun, Raymond and Summer's Grandmother. Formerly, she's Veterinarian at Sapporo. She was born and raised Furano.

After Tsubaki graduated university, she want work as veterinarian. But at that time, her mother don't want her going work. Because, her mother want Tsubaki to stay home and help her with housework as other womans (Tsubaki's mother is old-fashioned). While, her father is okay if his daughter want to work (Tsubaki's father is modern for Japanese people in old time). But her mother disagreed what her daughter and her husband thought. Then, Tsubaki had an argument with her mother, while her father tried stop them. That moment, she decide to moved to Sapporo.

Later day later, Tsubaki left her house to the train station to move to Sapporo without talking to her mother.

While her father was out to work, he saw his daughter walking out of the house. He knew she was going to the train station. So, he quickly left the house to go to the train station. While she was waiting for the train, she saw her father rushing to her. He begged her to go home. But she decided to go to Sapporo to work as Veterinarian. That moment, her fathe was sad. Because he didn't want her to leave him to Sapporo. But, he respected her decision. Tsubaki promised her father, she would contact him soon after she arrived Sapporo. Few hours later, The train go to Sapporo arrived. So she said goodbye to her father. Then, she left Furano go to Sapporo.

Hours later, Tsubaki came to Sapporo. Later, she lived in an apartment in the city. Few days later, she work as Veterinarian at animal clinic in Sapporo. Since then, she live in Sapporo.

Until 1 year later in once day, while Tsubaki came to Odori Park to relax. She met Fernando, he sits on a bench alone. She walked closer to him, she can saw he's foreigner. She started interest in him.

While Tsubaki started a relationship with Fernando for months. She can saw, he's friendly to everyone and very gentle to her. Plus, he's interested in everything about Japan. So she teaches everything about Japan as she's Japanese. She started fall in love him than before.

Until once day, Fernando decide want to married Tsubaki. That moment, Tsubaki also want to married him. Because at that time, she love him much. But she said Fernando, she don't sure if she should tell her parent or not. Especaily, her mother. But Fernando tried to encourage and said her, he will always be with her, and He will prove to her parent that he loves her.

Few days later, Tsubaki came back to Furano with Fernando. At that time, Fernando was awkward to meet Tsubaki's parent. Because, he don't sure if her parent like him or not. Plus he's foreigner, and he isn't japanese as them expect.

Hours later, Tsubaki arrived to Furano and met her father was waiting at train station. Her father is very happy to met Tsubaki again. Then, her father said about her mother to her. After Tsubaki moved to Sapporo, her mother was gulity to Tsubaki much. She shouldn't be too strict with  to what she want to be and love. Then Tsubaki said her father, she felt guilty and want to apologize to her mother, after she had argument with her mother when 1 year ago. Plus she afaird her mother don't accept Fernando is foreigner. Her father understand her feeling, and he saw and can accept that Tsubaki love her boyfriend much. Then, her mother come to train station and crying. Because she heard everything what Tsubaki and her husband said, it's true. Then, Tsubaki just hug her parent and apologize them. Later, she introduct Fernando to her parent.

Few months later, Tsubaki married Fernando. Since then, She came to live with him in the apartment where he lived at that time.

1 year later, Fernando and Tsubaki has daughter is Yukiko (Nieves). Tsubaki came to Madrid with Fernando and their daughter, Yukiko to meet Fernando's parent.

3 years later, Fernando and Tsubaki has son is Haruki (Luciano). Tsubaki still work as Veterinarian and take care any houseworks as Housewife in same time. At that time, Fernando plans to save money to buy shophouse for open a dessert shop and live in that house in same time. Plus, she and Fernando have 2 childs, they need big house for them and their childs. She help support her husband.

Until few years later, Tsubaki and Fernando has enough money to buy a small shop for dessert shop. They decide buy and take their childs (Yukiko and Haruki). Since then, she lives at that house with her husband, Fernando. While, she still work as veterinarian.

Years later after Tsubaki retire from her work, she works as cashier at her husband's pastry shop with her husband, since then.