#the chicken one also had onions

[fingertipsmp3]

I wish all food service workers who are weird about regulars always ordering the same specific thing and tease them for it a very “please don’t do that”

[blackcatanna]

Just made some creamy mushroom and thyme soup with the aid of the immersion blender my Mum got me for Christmas and NOW I AM UNSTOPPABLE! A WHOLE WORLD OF SOUPS, SMOOTHIES AND MOUSES HAS OPENED BEFORE ME! THIS SHALL BE THE MAGIC WAND THAT LEADS ME INTO A GLORIOUS CULINARY FUTURE! ALL SHALL TREMBLE IN MY WAKE!

[honey-gaze]

some garden bliss today

[dullanyan]

very excited for some upcoming dinners this week. :}

[ambop]

same but im only 18

Also trama dumping in tags like a B) very cool sane person (im actually pretty good mentally im just fruity in the brain)

!!!Violence for self Violence mention!!!

‘why are you 30 years old and still trying to have fun with your life instead of being a soulless cog in the machine’ fuck you fuck you fuck you fuck you fuck you fuck you fuck you fuck you

[miss-floral-thief]

bro got breakfast tacos, that's rare

[asjjohnson]

I accidentally made chicken broth?

Last week I cooked some mixed vegetables, and then, after removing the vegetables from the pan, fried some shredded chicken breast. And there was 1/4 cup of juice from the vegetables as well as about that much from the chicken, which I decided, 'eh, why not,' and saved in separate containers. I used the vegetable juice in place of water with some pasta, and then poured the chicken juice into the emptied vegetable juice container.

I figured the chicken juice would just be water with a vague chicken aftertaste, so I wasn't sure about even keeping it. But I was considering using it mixed with a chicken bouillon cube later. In the refrigerator, the chicken juice separated, with fine chicken particles on the bottom and clear liquid (and a little bit of butter) on top.

Tonight I spooned out the clear liquid and heated it, and it actually tasted good. I still added it to a cup of chicken bouillon (it was only about a fourth of a cup on its own), but it ended up surprisingly flavorful. (And it was also nice mixed with the cup of bouillon.)

I need to save that type of thing more often.

[tpwk-formula1]

lando, gluten free, red sauce, onions, chicken, gouda cheese, mozzarella, pulled pork, kale with a sprite, black tea and green tea with dessert please <3

im imagining reader working for his team and they can't stand each other but always end up in each others beds somehow, he catches her flirting w another guy and although he usually wouldn't care for some reason he gets really jealous and has to remind her he's the only one that can have her ? do w this as you wish hehe

Lee-Lee's Pizzeria Menu

gluten-free enemies to lovers red sauce rough sex onions "I saw you being a little slut" chicken "Awe, you thought I'd let you cum that easy?" gouda “Slow down? You just told me to speed up, make up your mind silly girl” mozzarella “All you ever do is bitch and complain, just fucking take it” pulled pork "God, I love when I fuck the attitude out of you" kale "I love knowing I ruined you so good you can only cum when I make you" sprite size kink black tea choking green tea doggy dessert yes served by Lando Norris

Lando x fem! reader

TW - MEAN ASF Lando, crying, choking, 2 ass slaps, creampie, ROUGH sex, honestly just all the warnings :) MDNI 18+

WC 3000+ (sorry I got really into this one!)

Y/N POV

"Lando, you have filming for Quadrant today," I remind Lando softly making him roll his eyes.

"i know my own damn schedule," Lando snapped making me roll my eyes back at him.

"Then why do you need a fucking assistant," I say while throwing my hands up in defeat.

"I don't fucking know. I thought it would be a good idea, instead, I got stuck with you," Lando snapped back making me roll my eyes and get everything together that Lando would need for the Quadrant video.

"I love to see you try and live a week without me hounding on your ass," I snap back while placing Lando's backpack by the front door so he didn't forget it while also getting his lunch together knowing he would leave without eating if I didn't do it.

"I'm a grown man, I can take care of myself," Lando snapped back making me roll my eyes.

"Okay, give me the rest of the week off. I'll be back Monday morning and if you survived then I'll quit no questions asked, but if you don't then you will learn how to respect me and not be an absolute dick to me," I tell him while pulling his food back down onto the counter no longer preparing him food.

"Deal. It's Thursday which means I only have to survive 4 days, I can manage," Lando replied back making me smile and head to the front door to leave.

"Bye, don't be scared to call when you inevitably need help," I say while exiting and heading back to my own apartment.

I spent the rest of my day relaxing and enjoying my time away from Lando knowing tomorrow was gonna be a new day and he was probably gonna call tomorrow when he realized my job wasn't useless like he always liked to claim.

It was Friday at noon and by now I would normally be with Lando planning what his next week would look like but instead, I'm laying out on a yacht with Oscar.

Oscar and I had always been close. We both started the same year and both bonded over being so young working for McLaren and further bonded when I would rant to him about how Lando was treating me.

"Hold on I'm getting a call," I sit up softly picking up my phone to see who was calling.

I showed Oscar the caller ID making both of us smirk and laugh softly.

"Couldn't even go 24 hours," Oscar mutters making me laugh a little harder before I answer the call.

"Why are you with him," Lando seethed the second I answered my phone.

"Oh, quit it Lando. Do you need me or are you just interrupting my weekend off," I snap back at him having no patience for his jealous ass.

"Get your ass back to my apartment," Lando snapped back making me roll my eyes.

"Lando if this isn't for work related issues then I will not be coming over until I am done hanging out with my friend," I reply back emphasizing the word friend.

"Y/N I swear to God if you don't get you ass to my apartment in the next hour you will lose your job," Lando said back.

"And you're gonna tell Zak what exactly? 'I want her removed from my team cause she was hanging out with Oscar and I was a jealous twat who couldn't get my dick wet.' Sounds real mature Lando Norris. I will come over later tonight," I tell him finalizing my plan before hanging up on him before he could say anything else.

"I don't understand why you won't make it official," Oscar says with a raised brow making me raise my brow mirroring his actions.

"He's inmature and doesn't know what he wants," I tell Oscar softly climbing back onto the couch so Oscar and I can continue soaking up the sun.

"I just know he's call Max to use his yacht right now to track your ass down," Oscar says with a smirk making me laugh.

"Probably," I reply honestly.

"You ever gonna put him out of his misery and become his?" Oscar asks making me think hard before answering.

"I don't know. Definitely not until he starts respecting my work," I tell Oscar softly making him nod his head.

"I think that's fair. Maybe this weekend will open his eyes to realize how much you do for him. Going above and beyond what is in your job description," Oscar replies back making me smile, happy he understands.

"Hell, I too wouldn't want to share you if you prepared my lunches, made sure I had time allotted for a break, and spent the night in my bed," Oscar says smirking at the last part making me roll my eyes.

Oscar and I had a teasing relationship closer to siblings than lovers and it was refreshing to be close with someone in this crazy life we both live.

"You're an ass for that, Piastri," I say while laughing softly.

We spent the rest of the afternoon tanning and enjoying each others calm presence before we decided to dock and head back to our individual apartments.

"Better not find out I'm gonna be an uncle in 4 to 6 weeks," Oscar says with a smirk across his face making me roll my eyes and close the door to my apartment while Oscar walks the rest of the way to his.

Lando, Oscar and I all live in the same building making it easy to have group dinners or see each other when we are getting bored or lonely.

I hadn't even been back to my own room for 5 minutes when I hear a pounding on my front door making me roll my eyes knowing it could only be one person making such a scene.

"Open the door," I hear Lando say in a sing-song voice being far more menacing than I would prefer.

"What is your damn problem," I snap when I swing open the door making Lando shove his way through the door before taking my neck into his big hands and squeezing choking me slightly while he pushes me against the door.

"I saw you being a little slut. All cuddled up with Oscar in the middle of the water," Lando says getting closer to my face and showing me just how upset he is.

"You know damn well it's not like that," I snap back getting just as angry at him.

"Do I know that though? Cause between fans spying on yall and your own snap story it looks like you were dressed into next to nothing cuddled right up to Oscar's side," Lando scoffs back squeezing my throat a bit tighter making it more difficult to breathe.

"You're ridiculous you know that," I say while gripping his wrist trying to pry his grip off of me. Lando finally releases my neck but quickly grips my hard into a death grip and yanks me through my apartment where he dumps me near the bed.

I was on the floor when Lando situates me onto my knees before he quickly pulls his pants down with his briefs leaving his hard cock to bounce freely between us.

"Don't make me fucking tell you want to do," Lando snaps when I make no move to take him into my mouth,

"You're pathetic," I mutter softly before I take Lando into my mouth. I knew he heard me when his hands were on the back of my head again pushing his whole length into my throat making me gag and instantly start to tear up.

"I'm fucking pathetic? You're the one crying on my cock less than 10 seconds after giving it to you. Bet your fucking pussy is weeping too," Lando says while holding my head in place and brutally fucking into my mouth making me repetitively take him into my mouth. Once Lando has fucked my face for a few seconds he shoves his whole length into my mouth and holding me on his cock for several seconds making me gag and cry around his cock hitting his hips trying to get away from his brutal attack.

Once Lando pulls out of my mouth I yank my head away best as possible while I gasp and cough for air.

"Not so rough," I whisper softly through my hoarse voice.

Lando just pulls me back onto his cock and starts fucking my face again. Still rough but nowhere near as rough as he had been.

“All you ever do is bitch and complain, just fucking take it,” Lando grunts while still pumping his cock into my mouth. I can feel my tears have completely soaked my cheeks and my own spit in starting to trail down the front of my neck making me look like a proper used-up whore.

"God, I love destroying you," Lando says smirking when he pulled me off his cock leaving me to heave in heavy breaths while he stared down at my ruined face.

"Look most beautiful when you're wrapped around my cock," Lando whispers with a smirk before softly biting my earlobe making me whimper at the feeling.

Lando helps me to my feet where he quickly pulls the swim suit cover I was wear off leaving me in my bikini I had been wearing. I cringed slightly when Lando was eyeing my bikini.

"Turn around," Lando says roughly making me turn in curiousity. When Lando got a view of my ass he instantly slapped it leaving a large hand print behind.

"For someone who says Oscar and you aren't more than friends you're leaving far too little for his imagination. You think sweet little Oscar could destroy your pussy even half as good as me," Lando says stepping closer to my back making me rest softly against him.

"No Lando, only you. You literally fucking ruined me for anyone else," I cry out in confession. It had been true, ever since Lando and I got involved I hadn't been able to finish with anyone but Lando. Even my trusted vibrator was now useless.

"Oh is that true?" Lando says clearly a smirk laced in his voice.

"Yes, I literally can't even make myself cum anyone," I confess in pure annoyance at the situation.

"I love knowing I ruined you so good you can only cum when I make you," Lando says while turning me back around so I can see his face.

"I hate you," I whisper back.

"That's a fucking lie and we both know it," Lando whispered back getting closer to my mouth before finishing his sentence by kissing my lips.

I whimper into the rough kiss when I feel Lando start pulling at the strings of my bikini leaving me completely bare for Lando's rough hands to continue to explore my body.

When I feel Lando's large hands grip my ass I whimper out that quickly turns into a strangled cry when he roughly lands a slap on my ass.

"That side was jealous," Lando says smirking against my lips.

Lando roughly pulls his shirt off leaving him completely naked before he roughly throws me onto the bed where I bounce a couple times before Lando is gripping onto my foot and pulling me into him where he is kneeling on the ground next to the bed.

My pussy was now at face level with Lando who wastes absolutely no time to pull my clit into his mouth and start eating me out like a starved man.

"Oh fuck Lan," I moan softly when I feel Lando slowly slip two fingers into my pussy.

"Fuck, so fucking sweet," Lando groans before standing up and towering over my body and spitting into my mouth making me gasp in shock.

"Fuck I love when you're like this," Lando groans getting back onto his knees and continuing to eat my pussy out like a starved man. When he puts his fingers back into my pussy he's not nearly as gentle this time. He quickly shoves them in finding my G-spot with no trouble and attacking it.

"Oh my god Lando," I scream out and clench around him in preparation for the orgasm I can feel building in the pit of my stomach.

"Please Lan," I moan when I can feel myself on the edge of cumming. But instead of Lando giving me permission like I thought he would he rips his fingers and mouth away ripping my orgasm away with them.

"Lando what the actual fuck," I heave sitting up slightly only to be pushed back down.

"Awe, you thought I'd let you cum that easy?" Lando says with a smirk making me want to slap him across the face. Instead I just clench my hands at my side.

"Lando please," I finally beg out when I calmed down. Lando didn't say anything he just roughly flipped me onto my stomach before he pulled me onto all fours and pushed his dick into me.

Lando gave me no time to adjust, he just quickly started fucking into my tight pussy making me whimper.

"Too big," I gasp when I finally find my voice making Lando speed up his actions on my pussy.

"You can fucking take it," Lando says snapping his hips into mine making me whimper at the hard thrusts.

Lando pulls me up by me hair so he was still fucking into me but my back was now pressed against his chest where he moves his hand from my hair to my neck and giving it a hard squeeze making my eyes tear up again from the choking.

"Close," I gasp in a stranged moan not being able to breathe fully.

"Cum on my cock," Lando roughly states making me instatly start cumming all over his cock.

"Fuck Lando," I moan through my orgasm while Lando squeezes hard on my throat completely cutting my airflow off as I'm cumming only making it that much more intense. When my orgasm ended only then did Lando release my throat making me gasp for air.

"Lando," I scream when he continues to fuck into me as I fall out of his arms and back into doggy position.

"Please Lan, it's too much," I whine losing all fight I once had in my body.

"You can take it, love," Lando tells me softly while slowing his thrusts to let me catch my breath for a second.

"So pretty all fucked out," Lando mumbles before speeding his thrusts up and continuing to fuck into my overused pussy.

"Faster," I beg when I feel another orgasm starting to build up again. This one coming in far faster and stronger than the previous one.

"Cum for me," Lando grunts when he can feel my pussy clenching for another release. I instantly cum all over his cock again barely able to hold my body up anymore. I would have completely fallen into the bed had Lando not been holding me up by the hips.

Lando continues his hard and fast thrusts even after I have come down from my orgasm making me cry out again in overstimulation.

"Slow down," I scream out only making Lando speed up.

“Slow down? You just told me to speed up, make up your mind silly girl,” Lando grunts out before sending one final thrust into my pussy before I feel his hot cum start splashing my walls letting me know Lando was cumming deep into my pussy.

"Oh Lan," I gasp and fall half onto the bed while my legs dangle over the side. When Lando was slipping out of my pussy he made sure to pull out slowly to make sure to not overstimulate me further.

"Don't leave," I gasp when I watch Lando start retreating into the bathroom making him turn around and lock eyes with me.

"I'm gonna leave you. I'm just gonna grab something to clean you up," Lando tells me softly before disappearing into my bathroom and grabbing a rag before coming back into my room and cleaning my sore pussy up softly.

"Hurts Lan," I whine when he brushes against my sensitive clit with the rough rag.

"I'm sorry," Lando mumbles sheepishly.

I feel Lando observing me while I slowly climb into bed properly getting under my covers and pulling my blanket up to my chin as I watch Lando throw on his boxers before picking up his shirt and softly placing it on me.

"Thanks," I reply softly as Lando climbs into the bed next to me.

"God, I love when I fuck the attitude out of you. Now you're sitting here all pretty and blissed out," Lando tells me softly making me smile up at him.

"I don't like the way you dismiss my work," I tell him softly finally opening up about my feelings.

"I could barely survive today, please come to work with me tomorrow," Lando says turning his body towards me so I can look at him.

"Fine, but you better start having some respect for me all the time, not just during post nut clarity," I tell him back making him blush just thinking about what just transpired between us.

"And you owe me a plan B I promised Osc he wouldn't become an uncle in 4 to 6 weeks," I tell Lando making the both of us start laughing.

"Deal, and I promise from now on I promise I'll stop being condescending and undermining you. I realized how much you really do for me. I didn't eat until dinner cause I forgot about a meeting and had no time to grab anything," Lando confesses making me smile and laugh lightly.

"Didn't even realize I was such a pain that you were feeding me too," Lando admits hiding his face in my neck due to embarrassment.

"And I wanna work on us. I wanna build a better friendship between us so one day I can make you mine," Lando says once he pulls his face from my neck.

"I would like that Lando," I admit softly before pulling his face close to mine and giving him a soft kiss.

"I wanna keep doing this though and maybe sometimes not so rough," I tell Lando making him break out into a blushing smile.

"Deal. I would love to spend my time worshipping your body," Lando tells me softly making me turn red.

[cherriesformatt]

stream || matt sturniolo

mattxfem!reader

summary: reader cooks for matt and chris while they are streaming and because she is bored

warnings: fluff, making out kind off

word count: 964

a/n: the amount of content for the past week is craaaaaaaazy also how do you like my new layout? thank you for over 700 followers that is crazy as well

I was sitting on the couch scrolling through my phone with my AirPods on so I could hear my thoughts and music. Matt and Chris were streaming for a third time this week and all I could hear was their screaming. I did not mind I knew there were having fun finally streaming games. I was a little bored and I knew that they still did not have dinner so I stood up and went to their kitchen to check what they have in the fridge. But of course there was nothing that much useful because all they had was variety of drinks. I mange to get stuff for fried rice and also I made instacart order for some groceries and for stuff to make Matt's favorite cookies.

When I was cooking the rice Chris came in to the kitchen for some water.

"Are you cooking?" He smiled and came closer to look what I was doing.

"I am I figured none of us actually had dinner so I am making some fried rice and cookies" I smiled looking at him.

"Smells amazing you're the bets bro" He said and went back to Matt's room.

I laughed and stirred the rice on the pan. I chopped the green onion and the chicken I got from the order and put it all in the other pan.

I send a quick photo on snap to Nick and captioned it "being a wife material when you gone come back homeeeee". Nick was already up so he send me back a surprised face saying "what did they do to you".

I laughed and put my phone down so I could out away the rest of the groceries away and come back to the rice.

When it was all ready I nicely transferred it to the plates and I texted Matt and Chris on the group chat asking if one of them could come and get the food.

Me and Matt did not really share a lot of our relationship online. It was there, people knew but that was it.

"Are you kidding me? We were actually talking about being hungry" Matt came to the kitchen and looked at the plates. I was sitting on the countertop holding my own bowl and eating already.

"Well.. you are welcome, take it and you guys eat it when it is warm. How is the stream going? I think all the neighbors heard you screaming at Chris" I laughed looking at him as he steps closer to me.

He came to stand in-between my legs and I smiled and him.

"Well.. he is an idiot so.." He laughed and he took my bowl and put it next to me and he stepped even closer.

I put my arms around his shoulders.

"Go do your stream Matt, when you done we can make your favorite cookies I also stock up your fridge because you guys do not own food in this house" I said.

"You did not have to do that baby..."He looked at me with eyes full of admiration.

"I wanted to... now take the food and go before they will yell at you" I pushed on his shoulders lightly.

He stole one kiss from my lips and smiled. That made my face bright up and I fixed his messy hair from the headset.

"Can't wait for the cookies. I love you, thank you" He said and took the plates and disappeared in his room.

I finished my dinner and cleaned up my mess after cookies and started to prepare the cookies.

"The rice was fire y/n thank you, I told Matt he can marry you already" Chris said coming back to the kitchen an he put the plates in the sink.

"Thanks god we have your blessing" I put my hand on my chest where my heart was.

He laughed and in the same time I felt arms hugging me and soft lips on my cheek.

"We are done for today... and yes this dumbass actually said that on the stream and chat was going crazy and like 10 thousand people came because they though they will see you" Matt said and my eyed widen at his words.

"That is crazy, well I look like shit so they would not see me for sure. I spent half of my day watching tiktoks on the couch" I laughed.

"You are always beautiful" Matt looked at me and gently patted my back.

"You guys are both cornballs, I am going to shower but if you make the cookies please tell me" Chris said and waved at us as he went to his room downstairs.

"You are cornball actually" I said turning around and wrapping my arm around his neck.

"Well... if it comes to you..."He started with a smirk but I rolled my eyed and laughed.

"Shut up" I said and brought him in for a kiss as I practically did not even talked to him today.

The kiss was slow and his warm lips on mine made me shiver. I parted my lips to let his tongue slip in. His hands traveled on up and down my sides and finally stopped on my hips. He gently squeezed them making me gasped a little. The distance between us seemed to disappeared completely when I tangled my hand into his hair. My heart was bitting so much faster when we stopped away from each other breathless.

"Hi"He said as he rested his forehead on mine.

"If you think that this was enough to make me to make cookies by myself than - wrong ,you are still helping Matthew" I said moving away still short on breath and he laughed at my statement as he sook his head at me.

"Let's bake the cookies then..."

[texas-gothic]

Dracula Daily Prep: Gather Your Paprikash!

It's that time of year again. Even as we speak, Jonathan Harker has departed for Transylvania, and the unhallowed halls of Castle Dracula. And as he makes his way towards that foreboding country, he will encounter a singular, most enticing of dishes: Paprika Hendl, or as we might know it better, Chicken Paprikash!

This traditional Central European dish explodes in popularity each May as we all gather around our virtual mess hall to enjoy the spirit of this most influential of gothic novels. Perhaps you yourself are considering throwing together a pot this year? Well, if you are, let this be your guide.

So, first, let's discuss the most important of the ingredients here: authentic hungarian paprika. Now, the recipe I first used last year called only for Sweet Paprika, but I personally found that version to be a little bland. I'm remedying this by adding some Hot Paprika as well. However, this is just my personal experimentation. Hungarian Hot Paprika can in fact be very hot, so if you're not comfortable with anything too spicy, feel free to opt only for the Sweet Paprika.

(Both of these I had to order online.)

Next, is another very important addition. As youre gathering your basic cornerstones of cooking (namely yellow onion, roma tomato, and garlic for this recipe) you may find yourself passing up on something that could vastly improve your dish. I'm talking, of course, about Hungarian Wax Peppers. These peppers range in heat, from meak and mild to slightly hotter than you'd average jalapeño. As per instruction, you should only use one. But on my end, I found the single pepper to be a little underwhelming, and I had trouble picking out it's flavor. So, this year, I'll be using two of them.

I got these from Central Market, an upmarket gorcer on Westheimer. They're a cousin of HEB, and you can find one or two in every major city in Texas. If you're elsewhere, try an alternative like Whole Foods, or try to find a European or International food market in your area.

Next, let's talk chicken. You can't have Chicken Paprkiash without the chicken, after all.

You're going to want to go with dark meat cuts for this. Traditionally the dish would use a mix of legs and thighs. Personally, I suggest using only the thighs, which you'll want to get bone-in and skin-on. The thigh provides a flater surface for browning than the leg, as well as more meat.

(A note on food safety, raw chicken will usually only last 2-3 days in the fridge. So you'll want to grab that fairly close to the day you're actually cooking this. If not, you can do what I'll be doing, and sticking it in the freezer until about 24 hours before I start cooking.)

So, as you gather your meat, produce, and spice you're probably asking yourself, "what on Earth am I going to be eating this with?" And the answer to that is spaetzle! A popular dumpling present in lots of Central European cooking, this is exactly what you need to tie this all together.

Now, while you should be able to find some in the international isle of most major grocers, you might also have to visit an international food store, or perhaps something more upmarket. If none of these options work, then there are a variety of other side dishes that work just as well. Egg noodles are a very popular choice, and in my very American attempt last year, I found that mashed potatoes work especially well.

Now that you've got all these things together, you're very nearly done. All that's left is the thickener. Paprikash is thickened using a blend of flour, heavy whipping cream, and sour cream. We'll get onto preparing this mixture in my post on actually cooking the paprikash, but until then, acquiring them should be a cake walk at any place food items are sold.

Now that will conclude the actual grocery list for just the Paprikash itself, but I do have one more pointer on how to really liven up this meal. Now, if you're under 21 or if perhaps you take after our dear, depraved, beloathed Count

Then you can skip this next bit. As a wine professional myself, I find that a well paired glass can add a tremendous flare to nearly any already great dinner. In the case of something like Chicken Paprkiash, and keeping with the Central European theme, I could hardly think of a better match than a good German Pinot Noir, also known as a Spatburgunder. Pinot from Germany typically has a very light body and a refreshing acidity that plays very well with the rich and creamy sauce of Chicken Paprikash. The palate of earth and red fruit should always pair nicely with the smoke of the paprika, as well as being a general good partner for any chicken. I myself am going with this 2020 Rheingau from August Kesseler.

And with that, we are done! Hit those checkout isles and make sure to get home before dark. Terrible things have sway over the world once the sun has gone down. So if the crowd does keep you locked up until nightfall, make sure to graciously accept any crucifixes given to you by kindly, elderly grandmothers and inn keepers. But whatever you do, make sure to pop in on Friday, when I'll be sharing a step by step guide on taking these ingredients and turning them into a dinner that will make our good friend Jonathan go red as a fire truck!

Happy Dracula Week everybody!

[kcrossvine-art]

haiiii dungeon delvers! This is a quick one, gratefully both the materials and the dish-type are very close to their real life inspiration :D

As we speak, my favorite catgirl bestfolk is getting introduced to the anime and you haven no idea how much self control its taken to not immediately jump forward to be in sync with her, but theres SO many good recipes before we get there!!!

We will be making a Mandrake and Basilisk Omelet today!

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Mandrake and Basilisk Omelet?” YOU MIGHT ASKIts made from the egg of a basilisk, which isnt a large chicken egg but instead a large snake egg. Oblong shape, soft leather texture, and no eggwhites just yolk.

A large daikon

½ lbs fatty bacon

Shallots

Garlic

Chicken eggs

Salt

Pepper

Arugula (for garnishing)

OPTIONAL; ketchup/hot sauce :)

You could try cooking this using actual snake eggs, but theyre hard to come by and reportedly quite bland compared to chicken eggs. I tried getting my hands on an ostrich egg for the pizzaz of it all. The zoo lady was kind in her dismissal.

AND, “what does a Mandrake and Basilisk Omelet taste like?” YOU MIGHT ASKOmelettes are standard fair but here we cook them like a french omelette and wrap it up like a burrito at the end.

Wetter eggs than im used to ( <- american)

Daikon and bacon r very tasty together

They end up having the same texture almost

Intensely savory. Heavy on the tummy

Chopped green onions would bring more levity to the filling

Ketchup pairs well

(but i prefer medium hot sauce)

Dark coffee pairs well

The acidity of the above 3 is what makes them work with this nutrient Dense dish

. In the show, decapitated mandrakes are more bitter than mandrakes left 'whole'. If you want that difference, using sweet/sour sauce on some of the daikon while it cooks will make the non-sauced daikon seem bitter by comparison. . Maybe ferment daikon too? . Adding a small amount of water with the bacon transfers the heat evenly, a small amount as to cook off before the fat/grease renders. Could also try cooking in the oven.

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"Consisting of a fluffy Basilisk egg omelet filled with minced Basilisk bacon and mandrake.If the mandrake used was killed with its 'head' still attached, it will be less bitter and more mellow" This dish is important as it marks the beginning of Senshi and Marcilles bonding, and the lead-up gives us our first glance into the school Falin and Marcille met at. Objectively the recipe is basic but it was challenging to write out.

Omelette making is muscle-memory, so having to learn the french variation and slow down felt like trying to ride a bike side-saddled.

It took about an hour and a half from laying out the ingredients, to eating the finished thing. I had to take a break in the middle of cutting veggies as my wrists are flaring up, so you could probably go faster unimpeded.

What would you rate this recipe out of 10?(with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do different, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

1 large daikon, chopped

½ lbs fatty bacon, chopped

2 shallots

3 cloves of garlic

3 Eggs

Salt

Pepper

Some arugula (for garnishing)

OPTIONAL; ketchup/hot sauce :)

Method:

Chop your bacon into roughly ½ inch squares. Cut off the ends of your daikon and cube the rest. Thinly dice your shallots and crush your garlic cloves.

Bring a cast iron skillet to medium-high heat. Once at temp, carefully add your chopped bacon to the pan with a very small amount of water.

Add your chopped bacon and stir-fry until almost cooked.

Add your shallots and garlic. Cook for about a minute or until the shallots have softened.

Transfer the bacon, shallot, and garlic mix to a bowl. Set aside. Lower the cast iron skillet to medium heat.

Place your daikon cubes in the cast iron skillet, you should still have enough bacon grease. Add salt and cook until lightly browned on each side.

Add roughly 1 tablespoon of water. Lower heat and cover. Simmer for 2 minutes.

Once your daikon are softened, transfer to same bowl containing your bacon, shallots, and garlic.

Crack your eggs into a seperate bowl and whisk for 2 minutes until 'frothy' with no egg whites visible.

Bring the cast iron skillet back up to medium heat. There might not be enough bacon grease left, so feel free to add butter! If the butter browns you've gone too hot.

Pour your eggs into the skillet. Use a spatula to spread the eggs, scraping down the sides of the pan. Sprinkle salt and pepper in, to taste.

Once your eggs are mostly solid, pour the bacon, shallot, garlic, and daikon filling into the center. If it starts to separate- stop touching and let it rest. Gently fold the edges of the omelette overtop the filling.

Lay a few pieces of arugula on a plate, and flip your omelette onto it :) enjoy!

[najia-cooks]

[ID: Two large flatbreads. The one in the center is topped with bright purple onions, faux chicken, fried nuts, and coarse red sumac; the one at the side is topped with onions and sumac. Second image is a close-up. End ID]

مسخن / Musakhkhan (Palestinian flatbread with onions and sumac)

Musakhkhan (مُسَخَّن; also "musakhan" or "moussakhan") is a dish historically made by Palestinian farmers during the olive harvest season of October and November: naturally leavened flatbread is cooked in clay ovens, dipped in plenty of freshly pressed olive oil, and then covered with oily, richly caramelized onions fragrant with sumac. Modern versions of the dish add spiced, boiled and baked chicken along with toasted or fried pine nuts and almonds. It is eaten with the hands, and sometimes served alongside a soup made from the stock produced by boiling the chicken. The name of the dish literally means "heated," from سَخَّنَ "sakhkhana" "to heat" + the participle prefix مُـ "mu".

I have provided instructions for including 'chicken,' but I don't think the dish suffers from its lack: the rich, slightly sour fermented wheat bread, the deep sweetness of the caramelised onions, and the true, clean, bright expressions of olive oil and sumac make this dish a must-try even in its original, plainer form.

Musakhkhan is often considered to be the national dish of Palestine. Like foods such as za'tar, hummus, tahina, and frika, it is significant for its historical and emotional associations, and for the way it links people, place, identity, and memory; it is also understood to be symbolic of a deeply rooted connection to the land, and thus of liberation struggle. The dish is liberally covered with the fruit of Palestinian lands in the form of onions, olive oil, and sumac (the dried and ground berries of a wild-growing bush).

The symbolic resonance of olive oil may be imputed to its history in the area. In historical Palestine (before the British Mandate period), agriculture and income from agricultural exports made up the bulk of the economy. Under مُشَاعْ (mushā', "common"; also transliterated "musha'a") systems of land tenure, communally owned plots of land were divided into parcels which were rotated between members of large kinship groups (rather than one parcel belonging to a private owner and their descendants into perpetuity). Olive trees were grown over much of the land, including on terraced hills, and their oil was used for culinary purposes and to make soap; excess was exported. In the early 1920s, Palestinian farmers produced 5,000 tons of olive oil a year, making an average of 342,000 PL (Palestinian pounds, equivalent to pounds sterling) from exports to Egypt alone.

During the British Mandate period (from 1917 to 1948, when Britain was given the administration of Palestine by the League of Nations after World War 1), acres of densely populated and cultivated land were expropriated from Palestinians through legal strongarming of and direct violence against, including killing of, فَلّاَحين (fallahin, peasants; singular "فَلَّاح" "fallah") by British troops. This continued a campaign of dispossession that had begun in the late 19th century.

By 1941, an estimated 119,000 peasants had been dispossessed of land (30% of all Palestinian families involved in agriculture); many of them had moved to other areas, while those who stayed were largely destitute. The agriculturally rich Nablus area (north of Jerusalem), for example, was largely empty by 1934: Haaretz reported that it was "no longer the town of gold [i.e., oranges], neither is it the town of trade [i.e., olive oil]. Nablus rather has become the town of empty houses, of darkness and of misery". Farmers led rebellions against this expropriation in 1929, 1933, and 1936-9, which were brutually repressed by the British military.

Despite the number of farmers who had been displaced from their land by European Jewish private owners and cooperatives (which owned 24.5% of all cultivated land in Palestine by 1941), the amount of olives produced by Palestinians increased from 34,000 tons in 1931 to 78,300 in 1945, evidencing an investment in and expansion of agriculture by indigenous inhabitants. Thus it does not seem likely that vast swathes of land were "waste land," or that the musha' system did not allow for "development"!

Imprecations against the musha' system were nevertheless used as justification to force Palestinians from their land. After various Zionist organizations and militant groups succeeded in pushing Britain out of Palestine in 1948—clearing the way for hundreds of thousands of Palestinians to be dispossessed or killed during the Nakba—the Israeli parliament began constructing a framework to render their expropriation of land legal; the Cultivation of Waste Lands Law of 1949, for example, allowed the requisition of uncultivated land, while the Absentees’ Property Law of 1950 allowed the state to requisition the land of people it had forced from their homes.

Israel profited from its dispossession of millions of dunums of land; 40,000 dunums of vineyards, 100,000 dunums of citrus groves, and 95% of the olive groves in the new state were stolen from Palestinians during this period, and the agricultural subsidies bolstered by these properties were used to lure new settlers in with promises of large incomes.

It also profited from the resulting "de-development" of the Palestinian economy, of which the decline in trade of olive oil furnishes a striking example. Palestinian olive farmers were unable to compete with the cheaper oils (olive and other types) with which Zionist, capital-driven industry flooded the market; by 1936, the 342,000 PL in olive oil exports of the early 1920s had fallen to 52,091 PL, and thereafter to nothing. While selling to a Palestinian captive market, Israel was also exporting the fruits of confiscated Palestinian land to Europe and elsewhere; in 1949, olives produced on stolen land were Israel's third-largest export. As of 2014, 12.9% of the olives exported to Europe were grown in the occupied West Bank alone.

This process of de-development and profiteering accelerated after Israel's military seizure of the West Bank and Gaza in 1967. In 1970, agriculture made up 34% of the GDP of the West Bank, and 31% of that of Gaza; in 2000, it was 16% and 18%, respectively. Many of those out of work due to expropriated or newly unworkable land were hired as day laborers on Israeli farms.

Meanwhile, Palestinians (and Israeli Palestinians) continued to plant and cultivate olives. The fact that Palestinians do not control their own water supplies or borders and may expect at any time to be barred by the military from harvesting their fields has discouraged investment and led to risk aversion (especially since the outmoding of the musha' system, which had minimized individual risk). In this environment, olive trees are attractive because they are low-input. They can subsist on rainwater (Israel monopolizes and poisons much of the region's water, and heavily taxes imports of materials that could be used to build irrigation systems), and don't require high-quality soil or daily weeding. Olive trees, unlike factories and agricultural technology, don't need large inputs of capital that stand to be wasted if the Israeli military destroys them.

Olive trees are therefore the chosen crop when proving a continued use of land in order to prevent the Israeli military from expropriating it under various "waste" or "absentee" land laws. Palestinians immediately plant olive seedlings on land they have been temporarily forced from, since even land that has lain fallow due to status as a military closed zone can be appropriated with this justification. The danger is so pressing that Palestinian agronomists encouraged this habit (as of 1993), despite the fact that Israeli competition and continual planting had lowered olive crop prices, and despite the decline in soil quality that results from never allowing land to lie fallow. In more recent years, olive trees have yielded primary or supplementary income for about 100,000 Palestinian families, producing up to 191 million USD in value in good years (including an average of 17,000 tons of olive oil yearly between 2001 and 2009).

Israeli soldiers and settlers have famously uprooted, vandalized, razed, and burned millions of these olive trees, as well as using military outposts to deny Palestinian farmers access to their olive crops. It prefers to restrict Palestinians to annual crops, such as vegetables and grains, and eliminate competition in permanent crops, such as fruit trees.

This targeting of olive trees increases during times of intensified conflict. During the currently ongoing olive harvest season (November 2023), Gazan olive farmers have reported being targeted by Israeli war planes; some farmers in the West Bank have given up on harvesting their trees altogether, due to threats issued by organized networks of settlers that they would kill anyone seen making the attempt.

The rootedness of olive trees in the history of Palestine gives them weight as a symbol of homeland, culture, and the fight for liberation. Palestinian olive harvest festivals, typically celebrated in October with singing, dancing, and eating, have inspired similar events elsewhere in the world, aimed at sharing Palestinian food and culture and expressing solidarity with those living under occupation.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord, donating to Palestine Action’s bail fund, and donating to the Bay Area Anti-Repression Committee bail fund.

Ingredients:

For the dish:

2 pieces taboon bread, preferably freshly baked

2 large or 3 medium yellow onions (480g)

1 cup first cold press extra virgin olive oil (زيت زيتون البكر الممتاز)

1 Tbsp coarsely ground Levantine sumac (سماق شامي / sumaq shami), plus more to top

Ground black pepper

For the chicken (optional):

500g chicken substitute

5 green cardamom pods, or 1/4 tsp ground cardamom

4 cloves, or pinch ground cloves

1 Mediterranean bay leaf

1 Tbsp ground sumac

For the nut topping (optional):

2 Tbsp slivered almonds

2 Tbsp pine nuts

Neutral oil, for frying

Notes on ingredients:

Use the best olive oil that you can. You will want oil that has some opacity to it or some deposits in it. I used Aleppo brand olive oil (7 USD a liter at my local halal grocery).

If you want to replace the taboon bread with something less laborious, I would recommend something that mimics the rich, fermented flavor of the traditional, whole-wheat, naturally leavened bread. Many people today make taboon bread with white flour and commercial yeast—which you might mimic by using storebought naan or lavash, for example—but I think the slight sourness of the flatbread is a beautiful counterpoint to the brightness of the sumac and the sweetness of the caramelized onions. I would go with a sourdough pizza crust or something similar.

Your sumac should be coarsely ground, not finely powdered; and a deep, rich red, not pinkish in color (like the pile on the right, not the one on the left).

For this dish, a whole chicken is usually first boiled (perhaps with spices including bay leaves, cardamom, and cloves) and then baked, sometimes along with some of the oil from frying the onions. I call for just frying or baking instead; in my opinion, boiling often has a negative effect on the texture of meat substitutes.

Instructions:

For the onions:

1. Heat a cup of olive oil in a large skillet or pot. Fry onions on medium-low, stirring often, for 10 minutes or until translucent.

2. Add 1 Tbsp sumac and a few cracks of black pepper and reduce to low. Cook for another 30 minutes, stirring occasionally, until onions are sweet, reduced in volume, and pinkish in color.

For the chicken:

1. Briefly toast and finely grind spices except for sumac (cardamom, cloves, and bay leaf). Filter with a fine mesh sieve. Dip 'chicken' into the pot in which you fried the onions to coat it with olive oil, then rub spices (including sumac) onto the surface.

2. Sear chicken in a dry skillet until browned on all sides; or bake, uncovered, in the top third of an oven heated to 400 °F (200 °C) until browned.

For the nut topping:

1. Heat a neutral oil on medium in a small pot or skillet. Add almonds and fry for 2 minutes, until just starting to take on color. Add pine nuts and fry until both almonds and pine nuts are golden brown. Remove with a slotted spoon.

To assemble:

1. Dip each flatbread in the olive oil used to fry the onions, then spread onions over the surface.

Some cooks dip the bread entirely into oil; others press it lightly into the surface of the oil in the pot on both sides, or one side; a more modern method calls for mixing the olive oil with chicken broth to lighten it. Consult your taste. I think the bread from my taboon recipe stands up well to being pressed into the oil on both sides without tearing or becoming soggy.

2. Top flatbread with chicken and several large pinches more sumac. Bake briefly in the oven (still heated to 400 °F / 200 °C), or broil on low, for 3-5 minutes, until the sumac and the surface of the bread have darkened a shade.

3. Top with fried nuts.

Musakhkhan is usually eaten by ripping the chicken into bite-sized pieces, tearing off a bit of bread, and eating the chicken using the bread.

Some cooks make a layered musakhkhan, adding two to three pieces of bread covered with onions on top of each other before topping the entire construction with chicken and pine nuts.

[aesethewitch]

Learning to Cook Like a Witch: Using the Scraps

Cooking can create a lot of waste. From peels and rinds to bones and leaves, people throw away quite a lot of scraps in the kitchen. And witches, as you may know, are experts in the art of the cunning use of whatever we’ve got around.

As a witch who spends a lot of time in the kitchen, I’ve had ample opportunities to get creative in my cooking craft. It helps that I grew up in a household defined by scarcity: not our own, by the time I was conscious enough to remember, but my parents’ poverty. It colored the way I learned to cook, using everything I possibly could, making enough to last, preserving what I didn’t immediately use, and creatively reusing leftovers and scraps.

There are some topics I won’t necessarily cover here. Composting is an option, but there are some bits of food scrap that don’t need to be composted — they can be saved and repurposed for all sorts of things, magic and mundane. Likewise, recycling, buying sustainably, and growing your own food when you can are all great options for reducing household waste in the kitchen.

For the purposes of this post, I want to focus specifically on food scraps. This is an organized list of kitchen scraps that I’ve used in a variety of other dishes and projects. I’m focusing primarily on food waste, not so much on packaging (such as reusing egg cartons, milk containers, boxes, and so forth).

Vegetable Scraps

Freeze leftover vegetable scraps to make stock. This is a fairly common bit of advice — save bits of leftover vegetables to make a vegetable stock or another kind of stock. It’s good advice! I keep a bag in my freezer that I put vegetable scraps in to save until I’m ready to make a new batch of stock. Not all veggies should be saved like this and used for stock! Some make stock bitter or otherwise unpleasant-tasting. Personally, I tend to freeze these for stock:

- The skins, ends, and leftover cuts of onions (just be wary of the skins; too much will make your broth bitter) - The ends of celery (not the leaves — they’re bitter!) - Corn cobs - Garlic skins, ends, tiny cloves that aren’t useful otherwise, and sprouted cloves - The ends of carrots (also not the leaves) - The ends of leeks - Pepper tops/bottoms (not the seeds)

I would recommend against putting things like potatoes, brussels sprouts, cabbage, and leafy greens in there. Potatoes don’t add flavor, sprouts and cabbage make the whole thing taste like those foods, and leafy greens end up bitter. If something has a strong, distinctive flavor (beets, sprouts), I wouldn’t add it to my freezer bag. These scraps often form the veggie portion of my Sick-Be-Gone Chicken Broth spell recipe!

Regrow leeks, green onions, and celery. Pop these in a bit of water and watch them grow back! It’s a fun experiment, and you’ll never have to buy them again.

Plant sprouted garlic. Aside from the fact that you can still cook and eat garlic that’s sprouted, you can plant a sprouted clove in a pot. Care for it well enough, and you’ll end up with a full head of garlic from that one clove!

Fry potato peels. Anytime I make mashed potatoes or peel potatoes for something, I always save the peels. Give them a thorough rinse and shallow-fry them in oil, turning them over until they’re golden and crispy. Toss them in a bit of salt and pepper while they’re still hot, and you’ve got tasty chips to snack on while you cook the rest of your meal! No need to cover them in more oil or anything — the heat will cause the salt to stick right to them.

Save leaves for pesto. Yum, yum, yum. Pesto isn’t just all about basil, you know. Save the leaves from carrots, beets, radishes, and even celery to grind up alongside basil, garlic, salt, and lemon juice for a delicious pesto recipe.

Fruit Scraps

Save citrus peels. Peels from oranges, lemons, grapefruits, and other citrus fruits have a multitude of uses. Candy them for a sweet treat, dry them to add to potpourri or incense, or save them to put into a simmer pot for bright, sunny energy.

Juice the whole fruit. Again, thinking mostly about citrus fruits, when you need the zest from something but not the rest, don’t just throw away the fruit. Squeeze out all the juice you can. Even if you don’t need it right now, you can freeze it to use later in simmer pots, fruity waters, or anything else that needs a touch of juice.

Turn extra fruit and berries into jam or syrup. If you’ve got berries and fruit that are about to go off, or maybe the ends of strawberries, don’t toss them! Look up recipes for jam of the specific fruit you’ve got or make an infused syrup. Syrups in particular can be used for cocktails, teas, and desserts for an extra magical kick.

Pickle watermelon rinds. That’s right. Pickle those suckers. They’re so tasty. I’ve seen people make kimchi with watermelon rinds, too, though I’ve never tried it myself!

Save seeds for abundance work. Seeds in general are great for spells geared toward long-term success, new beginnings, and — when there are a lot of them — wealth. Different fruit seeds have properties that tend to correspond with the fruit they come from, so consider their potential purposes before you just toss them! (Note also that some fruit seeds are toxic; these would be suitable for baneful workings.)

Keep cherry stems for love magic. Have you ever done that thing where you tie a cherry stem with your tongue? If I’m eating cherries, I like to save some of the stems for love workings. Tie them into little knots like you might with string while envisioning ensnaring the love you’re looking for. I wouldn’t do this with a particular person in mind; binding someone to you is almost never a good idea. I’ve used it to attract specific qualities in a person of romantic interest: attentiveness, humor, kindness, and so forth.

Use pits to represent blockages, barriers, and problems. I most often use them in baneful workings, typically jammed into a poppet’s mouth or throat to keep someone from talking shit. It could also represent a sense of dread in that way — a pit in the stomach, uneasy and nauseating. But you could also use them in the sense of removal, ritualistically removing the pit or problem from a given situation.

Herb Scraps

Freeze or dry extra fresh herbs. Different drying techniques are ideal for specific herbs. I’d suggest looking up recommended methods before sticking anything in the microwave. If you’d like to freeze your herbs instead, I typically will lay them on a damp paper towel, wrap them up, place them into a freezer-safe bag, and then put them in the freezer. Most herbs will keep for a couple months this way. When you want to use them, pull them out and let them defrost right on the counter.

Make pesto. Again, pesto isn’t just basil! Experiment with tossing in different scraps of herbs to find out what combination you like best.

Reuse steeped tea. Particularly when I use loose herbal tea, I like to lay out the used tea to dry out. It can be burned similarly to loose incense, though the scent may be somewhat weaker than with herbs that are fresher or unused. I find that it’s fine, since I’m sensitive to smells anyways.

Toss extra herbs into your stock freezer bag. Just like with vegetables, extra herbs make welcome additions to a scrap stock pot. I always make a point to save sage, thyme, marjoram, and ginger. You can add just about anything to a stock pot, but be aware of the flavors you’re adding. Not all herbs will match with all dishes.

Protein Scraps

Dry and crush empty egg shells. This is one most witches will know! I use crushed egg shells for protection magic most often: sprinkled at a doorstep mixed with other herbs, added to jars, and spread around spell candles.

Save shrimp, crab, and lobster shells. They’re a goldmine of flavor. Toss them into water with veggies and herbs, and you’ve got a delicious, easy shellfish stock. Use it to make fishy soups and chowders that much richer.

Don’t discard roasted chicken remains. Use them for stock, just like the shells. I like to get rotisserie chickens on occasion since they’re ready-made and very tasty. Once all the meat has been stripped off the bones, simmer the entire carcass with — you guessed it — veggies and herbs for a tasty chicken stock.

Reuse bacon grease for frying. After cooking bacon, don’t throw away the grease right away. Melt it over low heat, strain the bits of bacon out, and pour it into a jar to put in the fridge. You can use it to fry all sorts of things, but my favorite thing is brussels sprouts. They pick up the delicious, salty, bacony flavor from all that rendered bacon fat. So good.

Other Scraps

Use stale bread for croutons or bread crumbs. When I reach the stale end of a loaf of bread, as long as it isn’t moldy, I like to tear it into pieces and toss it into the oven for a little while. Let it cool and then pulse it in a food processor, and I’ve got delicious bread crumbs! Or, cut it a little more neatly, toss it in oil and seasonings, and then bake, and now I’ve got homemade croutons for salads. You can really hone your herbs for both of these, tuning them to be perfect for whatever spell needs you have.

Small amounts of leftover sugar. I don’t know why, but I always end up with a tiny amount of white and brown sugar in the containers. This can be used in teas, of course, but I like to offer it up to spirits. In particular, my ancestors tend to appreciate a spoonful of brown sugar stirred into a small, warmed cup of milk. You can also look up mug cake or single-serving cookie recipes; often, they’re cooked in the microwave, and they only need a little sugar to make!

Keep vanilla bean pods. Vanilla is fucking expensive. When I have a little extra and want to really splurge for a special occasion, I’ll get a couple pods. And because they’re so expensive, I hate wasting any part of them. They’re good for love magic, sure, but you can also toss the spent pods in a jar full of sugar to make vanilla-infused sugar. I’ll often use the pods to make infused milks, too; warm the milk over low heat, add the pods, and let it steep like tea. It goes great in teas and desserts. For a nice self-love spell, sometimes I’ll melt chocolate into the vanilla milk and make hot cocoa!

Save the rinds from Parmesan and Pecorino Romano cheese. You might not be able to just bite into these, but they’re fabulous additions to a stock pot. They add a rich, umami depth to the flavors. I also like to throw these into pots of tomato sauce to add even more flavor to the sauce.

Used coffee is still coffee. After I make a pot of coffee, I’ll sometimes save the grounds by letting them dry back out. I wouldn’t make another cup of coffee with them, since all the flavor’s gone, but they’ll still have attributes of energy generation and smell great. I like to pack used grounds into sachets to hang in places where I want to encourage more energy and focus, replaced every few days or so. Coffee grounds also have high amounts of nitrogen in them, which can help plants thrive; just be careful about pH values in the soil! You don’t want to hurt your plants with too much acidity.

Final Thoughts

I hope you found these tips helpful! There are a ton more ways to save and reuse kitchen scraps that would otherwise go to waste. Sometimes, tossing stuff into the compost or trash can’t be avoided. But I’ve found that being aware of the possibilities can help diminish the amount that gets wasted.

If you have questions or other suggestions for reusing kitchen scraps, feel free to drop them in my inbox, reblogs, or replies. And if you did enjoy this post, consider tossing a couple dollars in my tip jar! Supporters get early and sometimes exclusive access to my work, and monthly members get bonuses like commission discounts and extras. (:

[riveracheron]

american-ashkenazi jewish food poll!

i had said in the tags of one of my other posts that a good way to break jewish stereotypes and antisemitism away from the current. political situation is to uplift diaspora jewish culture and so!! starting off with an american-ashkenazi food poll! i am american-ashkenazi and this is the food i ate growing up. some ashkenazi food is gross so this is the only good one (fwiw i dont support the israeli govt and if i see any support on my blog thats a block <3) (also if i see discourse in the comments ur speaking privileges are revoked.)

[autistichalsin]

PSA for omnivores

Hi! Vegetarian here.

I just wanted to let you guys know a few things for reference!

Vegetarian and vegan is not the same thing. All vegans are vegetarian, but not all vegetarians are vegan. Vegans are generally much stricter in their diets; while most vegetarians generally will eat eggs, dairy, and honey, vegans do not. However, some vegetarians don't eat eggs, either.

Most vegetarians do not eat seafood, though some do. No vegans eat seafood.

Not every vegetarian is also gluten-free, though some are.

There are many different reasons one might be vegetarian or vegan. Sometimes it's an animal rights or environmentalist issue, sometimes it's religious, sometimes it's health-related, and some people just don't like the taste and/or texture.

Please don't try to argue with us about our reasons for not eating meat, or try to convince us our diets are unhealthy. Yes, this includes concerns about protein and/or iron. With beans, legumes, and other such things, some vegetarians can eat even more protein than omnivores!

For the love of god and everything holy, please don't try to sneak meat or meat products into food, even if you're sure we "won't notice."

In general, if you wouldn't like a vegetarian doing it to you, don't do it to a vegetarian, whether that's tricking you into eating something, debating their religion, or expressing invasive health concerns.

That said, if you know a person well and have genuine, good-faith questions to ask, it is okay to ask them if they'd be willing to talk about it. Just don't be upset if they say no!

When in doubt about if something is suitable for a vegetarian, please ask! Most of us would rather read an entire ingredients list front-to-back, back-to-front, up-to-down, and down-to-up than eat something we try to exclude from our diets.

If you are at a setting (potluck, holiday dinner, etc) with a vegetarian, and there are both meat main dishes and vegetarian ones available, please wait for the vegetarian(s) to have gotten food before trying the vegetarian ones. You have no idea how upsetting it can be to be one of maybe five vegetarians at a gathering of fifty, and watch as all of the meat-eaters devour the cheese and veggie supreme pizza slices first, so that by the time we reach the line, there's only ten meat lovers pies left. If there is only a single vegetarian option, please don't eat it unless you absolutely have to.

Some items are often considered vegetarian-friendly, but in truth, aren't. Some of these include:

Worcestershire sauce. Aside from a few specifically vegan brands, these contain anchovies.

Meat broths, bouillons, etc. Yes, we do consider chicken broth not to be vegetarian, even if the soup itself has no actual meat in it.

Many kinds of miso are made with bonito flakes, and are therefore not vegetarian.

Many foods contain seafood derivatives for flavor; this also happens fairly often with chicken being added as well.

Caesar dressing contains anchovies, and is not vegetarian.

Foods cooked on the same surfaces as meat. Some vegetarians do not want to eat these (though others are more lax about this). In general, fast-food places and chain restaurants do not have designated vegetarian-friendly surfaces, and would therefore not fit the dietary preferences of a vegetarian who doesn't want to eat food cooked with meat.

"Jojo" potatoes (also known as fried potato wedges) are traditionally cooked in the same fryer as meat items such as fried seafood, chicken, etc.

Aside from some specific kinds, such as mushroom or onion, gravies are not vegetarian.

Many canned beans, refried beans, etc are not vegetarian as they are often cooked in lard.

Many brands and flavors of stovetop stuffing are not vegetarian. Ironically, the only flavor of Kraft's stovetop stuffing that is vegetarian is the pork-flavor one, while the savory herb one is not suitable for vegetarians.

Food that once had meat on it. Many, though not all, vegetarians do not consider "picking the meat off" of an item that had it (I.E. pepperoni pizza) to be acceptable. Part of the issue is the contact with meat, and another is that the flavors and oils will have seeped all over it. Have you ever noticed how much greasier the boxes are for pepperoni pizzas than for cheese ones? You are definitely free to ask, but please don't get offended if a vegetarian doesn't consider picking meat off of a dish to make it vegetarian-friendly.

Many storebought brands of puff pastry, pie crust, and etc are made with lard.

Many cheeses are made with rennet (an enzyme crucial for the making of many kinds of cheese) that is derived from animal stomachs and therefore not vegetarian. While some brands use microbial or plant-blased rennet, which are vegetarian, it is safe to assume that cheeses like parmesan or gruyere are not vegetarian, especially if they are traditional/DOP cheeses.

Anything with gelatin, as this is a byproduct of meat production. However, please note that some vegetarians are less fussy with byproducts than others, and this definitely falls into the "ask first" category.

Some, though not all, wines and beers use animal products in the process of purifying them.

Protein powder is usually produced using animal proteins.

Sugar, believe it or not, as often bone char is added to improve the whiteness. Try looking for vegan brands.

A lot of manufacturers love sneaking animal products into things it doesn't belong in, and it is really a miserable experience to get "meated". If you're cooking for or eating with a vegetarian, no one expects you to know everything, but again, when in doubt, ask! There's a lot of little things you can do to make it easier, especially during the holiday season. <3

[riza-jes]

Luffy’s Parental figure — ACE!

Who raised Luffy and co-parented him with Sabo.

He's the guy who actually did the teenage boom and baby Luffy. Who was really the only one to be an adult to his brother for seven years. Who raised this little bugger and was there for him through hard training and after hard illnesses as well.

Ace who's an explosive head in his own right, but still cool-headed in the most precise moments of danger.

Who knows how to make chicken soup and other kinds of soups from nutritious foods because Luffy couldn't chew and swallow like normal when he was sick.

Who in the field knows how to pick out what's edible, what's poison and what's medicine, because you learn that quickly in the jungle.

Who really with bare hands will be able to build a place for a night's lodging, to make food or water and to make a trap for safety or for fresh game.

He's a man who smiles at his little bro when he's in sight and who really shows a lot of affection and attitude through touch, because Luffy always needed physical affirmation of love and gosh that kid was very touchy-feely baby.

His life centered around his little brother, who needed to be raised, preserved, and made strong.

Teenage angst and mood swings had passed him by(so nothing unusual), because Ace was already an emotional wreck, but having Luffy around was actually a good catalyzer.

Also life amidst the trash and scum had taught him very well what to avoid, i.e. roughhousing, rapes, murders, overdose deaths, the horrors that slums can hold, especially the nooks and crannies where Ace and Sabo used to sneak around.

According to one particular scene that Luffy had somehow stumbled upon (and he had witnessed the brutality and the corpses privately, but he had never seen the bodies of dead children and girls before )

Luffy had hysteria so intense that he passed out.

After that accident Ace and Sabo decided only to walk in the more lighted and more open area if necessity would lead them to the slums.

In general, Ace isn't used to violence and direct threats, although in some cases Ace remains painfully innocent and naive, especially when it comes to himself. ( unless it involves Roger, the Pirate King )

Because of the fact that Thatch almost cut to pieces a lost in life and specifically in that bar amigo who ran into Portgas and began, in Thatch's opinion, to spread his hands.

And if Ace at first reacted friendly enough on approaching of the future corpse by thinking that maybe it was one of his brothers or inhabitants of the protected area, but when the man had crossed the line with a couple of words, he was carefully folded in unconsciousness by the bar wall.

Honestly, I just want more and more of Ace's side as the man who raised a hyperactive ball of joy. And specifically the aspect of home life, which most often of course manifested itself during meals.

For example, some dishes that for example made pirates complain due to scarcity or flavor (e.g. tomato soup/onion soup, any other specific fruit/vegetable) or the beverage (compote/juice/tea of unfamiliar pickings, etc.) of specific fruits or vegetables to be consumed based on shipboard life.

So imagine the surprise of the Marco when most of the pirates booed about the nastiness of the same grated drink with greens (or search for what foods should be consumed when living on the sea and when living in the jungle) and Ace was the most calm and even nostalgic.

Because he'd made a similar thing for his little brother himself.

Part 1

Part 2