#the first time i made brown rice with this pack (2 days ago) it tasted fine

[varietysky]

bought 2 things of brown rice and it doesn't even taste good oouuuuu

[magnesiaandlemonjuice]

Monday 18 December 1826

6 35/60

11 1/2

In my room at 7 35/60 - at my desk at 7 40/60 - read over what I wrote to IN [Isabella Norcliffe] Friday and Saturday and was just beginning to write when the washerwoman came - settling with her and 1 thing or other took me till after 9 - unaccurately paid her 0/50 too much - some alteration made in George’s bill, so took the people’s adding up which on examination I found was 6 sols too much, and hastily seeing that I had charged (and the charge was not altered) only 12 sols instead of 16 in my bill for 4 chemises gave the woman 4 sols in addition and thus paid her 10 sols too much - I have seldom paid the washing right of late - ‘tis odd enough - I will try to manage better in future - At first on coming here, I could seldom make out my money right to a few sols - I have now got the better of this, and perhaps I shall pay the washerwoman right by and by - From 9 1/4 to 10 1/4 wrote the latter 3rd part of page 3 of my letter to IN [Isabella Norcliffe] very small and close - then read for 1/4 hour the supplement that came yesterday to Galignani of Saturday - breakfast at 10 1/2 - read the French news and advertisements of this morning - concluded what I wrote to IN [Isabella Norcliffe] on Saturday - with

‘the inconvenience occasioned me by our carriage was serious on the journey; but we have got the bushes of the wheels repaired, and shall be thoroughly prepared before we start again - we are effective for a drive to the Bois de Boulogne, and want no more at present - Monday morning 18 December what will become of us by and by, is not quite certain - I do not think Travelling suits my aunt, - I mean agrees with her complaints, tho’ she likes it, and would evidently like the thought of our going somewhere else - I shall see how she is in the spring - At this moment I know not what to say of her - If she is not better than now, I must give up dwelling up the hope of seeing you - Her nerves are too weak - she could not bear us in the room; nor could she bear the very little additional to do in the apartment that we must make - we often talk of you - she bids me give her kindest love, and say, she hopes to be better, and then she shall be delighted to see you - yet she sometimes speaks of never seeing my father and Marian, or Shibden again, and says, she will be buried here - She always much admired Père Lachaise, adding ‘How little I used to think I should come to be buried here!’ Perfect quiet seems to agree with her best - my entering at all into society, is perfectly out of the question - I have refused even one evening to Mademoiselle de Sans that was, and only see her, and Mrs Barlow, and the de Noés very occasionally in a morning - some time ago, I fancied I might manage having a little society - I now see it does not [?], and I have entirely abandoned all hope or thought of it - I never in my life associated so little - Doctor Thackeray told me, my aunt had probably a great deal to suffer - I often think of this - She cannot move herself in bed - her nerves are very weak - yet, withal, she has been a little better lately (we have had such mild beautiful weather - not a single flake of snow has fallen), and talked yesterday of going to Shibden for a summer 2 or 3 years hence! Of course, I say nothing against all this, knowing that she is too nervous to bear the despair of those around her - But her bowels have been better of late; and this is a great thing - we shall certainly change our apartment as soon as we can after the expiration of our term here (on the 7th of March) - the kitchen being 2 stories above us, and the servants unable to hear the bell, we find insufferable - Not having brought plates with us, we are supplied by the porter - Our quota of tablespoons was six, all which were stolen on Thursday morning’ -

At about 11 at my desk again wrote the last 25 lines in 1/2 hour - then sat down to finish my letter - MacDonald soon afterwards came in and wanted brown sugar - asked her to get the scales and weigh it - saw her put weight after weight into the scale - found she held the balance in such sort that it could not play - thought she did not seem to quite know what she was about - Told her she always she appeared in such a hurry and so confused it was impossible to depend upon her for doing a thing - she said she had by mistake sent all her mistress’s things to the wash she meant to have washed at home - it was very unlucky - and she looked as if not hers - on this I told her she ought not to call it unlucky - it was not bad luck but bad management. She has no good method and for want of this committed all her blunders - repeated several times I was not angry, not scolding her - not did I blame but pity her for what I supposed she could not help - it was absolutely calamitous that she was so little able to take care of things - I could not wonder at Miss Reed’s letter saying she had found things so out of order MacDonald said the castle was very damp - she had left all well done - could not tell what Miss Reed meant - it must be that the linen was not well aired - she had spoken to Miss Reed’s father - was desired to give the linen to a head man of some sort in the service and he was the worst that could be - I then mentioned the petticoat the other that she declared was not among my aunt’s things and it was found there - no! it was found among her own things and she never thought of looking there - I then to instance the foolish things she sometimes did, mentioned the rice pudding of Saturday that she told my aunt she had spoilt by fearing it would not turn out and so, after creaming the rice, she had dried it again - she wondered how her mistress could say this - it was not so - it was …. I said I cared not about the puddings - had no time to listen about them - her mistress might be mistaken, but that I told MacDonald all this for her good who always seemed to me to have no presence of mind - to be as if she knew not what she was about - at Shibden when she took a pint of our strong beer every day between dinner and tea (about 5 p.m.) it might have been better accounted for; so much would have put me under the table - she declared she did not - I said I had met Mrs Cordingley one afternoon with the mug, and inquired, and she told me she MacDonald had had it full every afternoon since she (MacDonald came that Cordingley had told her such was against the rules of the house - such a thing never done before - MacDonald declared she could never do such a thing - then said she had not had it every day after prevaricating some time upon whether the vessel was a mug or a glass or how large or how small I said long as I had known Mrs Cordingley I had never known her guilty of falsehood and I should certainly believe what she said - MacDonald declared she had never asked for beer, but Mrs Cordingley had given it her, and she thought it was very odd and very foolish in her to do so - and pray said I were you not foolish then to take it? she thought it was very odd that Mrs Cordingley should make mischief - had thought it very odd that so respectable a person as Mrs Cordingley should one day when she asked her how I liked to have my things packed - very odd that she should (I wondered in myself what was coming) say…. I liked them folded tight! why should I, and so I do - Mrs Cordingley was right - MacDonald had intended to prove that Cordingley told a falsity in making me understand that Cordingley had said I liked things bundled up as MacDonald had bundled up hers - In fact, the woman was at a loss for some accusation against Cordingley. I told her it was in vain to accuse Cordingley of falsehood or anything else and I should not forget all this. Cordingley had no interest in saying she, MacDonald, had had the beer every day if it was not so - yet what MacDonald said of it herself only made a bad worse, and the less she said the better and I bade her leave the room - I am now persuaded MacDonald does not stick to truth and I really begin to suspect she will drink too when she can - I never liked her - now I have no confidence in her - the taking the ale staggered me at first, now what she said of it staggers me still more - Told her I had not mentioned either this or Miss Reed’s letter to my aunt - Did my aunt know of these 2 things I believe she could not endure the woman, for she too, has never liked her - having written one end to IN [Isabella Norcliffe] - hastily concluded on the other and sent of my letter to the [?] post at 12 1/2 to ‘Miss Norcliffe, to the care of Mr Fisher, Petergate, York, Angleterre’ - and then went to bed room (expecting Madame Galvani every minute) to finish dressing - I have been thus particular about MacDonald that when this subject comes on the tapis again (for it will one of these days before we get rid of her) I have this journal to refer to -

for the same reason I have copied all I wrote to tib about her not coming to see us here -

Madame Galvani came at 12 3/4 just as I had done my hair - left her till I had finished dressing - she stayed till 2 3/4 - conversation as usual - Told her I was so much occupied I would rather she only came once a week till I had more leisure - after Madame Galvani went came to speak to my aunt about something - mentioned having had a long conversation about MacDonald’s carelessness (but neither named Miss Reed’s letter nor the beer - went out at 3 35/60 - to Michel’s - ate a mince-pie by way of tasting what sort of things they were (very good) ordered 4 for Xmas Day, 2 three lb. very rich plum cakes meaning to send one of them to Madame Galvani it dampened a little - returned home for my umbrella - then took 2 turns quick round the gardens in 3/4 hour and came in at 4 3/4 - settled my accounts - George brought in the beef he bought this morning to weigh it - to my surprise instead of 7 3/4 lbs it was 2 oz. less than this - I will have every thing I buy weighed - Dinner at 6 5/60 - Left the dining room at 7 50/60 just before dinner wrote from line 12 to 33 of the last page, and just after wrote from line 33 to here -

in speaking to my aunt before going out mentioned getting rid of mcd [MacDonald] and taking Mrs Potter who is going to leave Mrs Barlow on trial -

the mince pie very heavy on my stomach just before dinner - at dinner took a little pepper - perhaps the weight of a grain or 2 which I think did me good - writing to here, and the rough draft of the index took me till 9 1/4 - from then for 1/2 hour sat talking to my aunt - then till 10 1/4 finished reading the whole of the yesterday’s supplement to Saturday’s paper - Mr Brougham’s speech in support of ministers sending troops to Portugal very good - very fine frosty morning and fine till after Madame Galvani went at 2 3/4 - about 3 came in rather hazy and at 3 35/60 when I went out was just began to damp or small rain a little which continued all the time I was out tho’ not enough to wet my umbrella - came to my room at 10 1/4. O [two dots, marking discharge] - wrote the last 4 lines -

[Margin] very fine frosty morning the street dry F371/2 at 1 40/60 a.m. 36 - 4p.m. 35 - 10 1/4 -

SH:7/ML/E/10/0031 & SH:7/ML/E/10/0032

[the-english-student-studyblr]

The Essential Student Recipes

Student life is about eating the quickest, easiest, cheapest food possible. This is not fast food! You don’t need to eat at McDonald’s to eat cheaply. Just find a few simple recipes and repeat them with different toppings. Here are some of the recipes I’ve been using this term that need minimum ingredients and equipment.

- Vegetable and Lentil Soup:

It’s perfect for when it’s really cold out and it freezes really well so you don’t have to use all of it at once.

Ingredients:

- Loads of vegetables (I made it with whatever was in my fridge which was carrots, a pepper, an onion and some tomatoes)

- About 2 large handfuls of potatoes (any kind will do)

- Approx. 1 cup or 200g lentils (this can be a can or a bag but I recommend dried brown lentils)

- Approx. 8 cups vegetable stock (I used less and there was still too much so adapt it as much or as little as you want)

- Mixed herbs and spices to taste (use paprika for a little extra kick or smokey flavour)

Method:

1. Chop all your vegetables into chunky pieces

2. Use the biggest saucepan you have to fry your onion until it’s brown.

3. Add the rest of your vegetables (not tomatoes) to the pan and fry them with the onions for about 5 minutes.

4. Add the stock, potatoes, lentils and tomatoes and bring to the boil. Stir in your herbs and leave to simmer.

5. Cook for about 40 minutes or until the lentils and potatoes are soft.

- Easy Spaghetti Bolognese:

I’ve had so many fights over whether this is real bolognese but it’s quick, easy and it’s how my mum taught me. It can also be adapted to make chili and frozen for a lazy day.

Ingredients:

- 1 pack of minced beef (or the veggie equivalent) - burger meat works just as well

- 1 onion (small)

- 1 tin of baked beans (and this is where the fights started 😂)

- 1 carrot (grated)

- Chopped tomato (this can be fresh or in a can but if you’re using a can only use half)

- Spaghetti (I always misjudge how much to make but a handful should be enough)

- Italian herbs or basil, oregano, thyme and parsley (fresh is best but dried also works out fine)

Method:

1. Dice the onion and fry it in a large frying pan with a little oil until soft.

2. Add the minced beef and cook until brown.

3. Add the chopped tomato, beans and grated carrot and cook on a low heat for 10 minutes (roughly)

4. While the sauce is cooking, boil the kettle and cook your spaghetti.

For Chili:

After step 3, add spices such as paprika, cumin, and chili powder to make it as spicy as you like. Use rice instead of spaghetti.

- Macaroni cheese (or cheesy pasta)

When I went abroad this summer I genuinely ate pasta with olive oil and some ripped up sandwich ham which was great but not real cooking. This is how you make mac and cheese from scratch without buying packet mixes.

Ingredients:

- Butter (no more than a tablespoon)

- Flour (about the same amount)

- Milk (I have no measurements to give you because I do this by eye, sorry)

- Cheese (the type doesn’t matter but please do not ruin this by using the abomination that is American cheese - the processed kind in plastic wrap)

- Pasta

Method:

1. Boil the kettle and cook the pasta over a low heat. You will need your hands free for the sauce.

2. Melt the butter in a small sauce pan and add the flour slowly, stirring it into a smooth paste (this is called a roue for curious people)

3. Add milk slowly over a low heat, stirring all the time. If you stop stirring it’ll go lumpy and stick to the pan and generally make a mess.

4. When the sauce has thickened enough (which should take about 5 or 10 minutes), take it off the heat and grate in the cheese. Add as much or as little as you like.

5. Drain the pasta and stir in the sauce. If you want to add stuff like peas or bacon, cook them first and add them at the end.

So there you have it: the 3 easiest, cheapest foods to make as a student. Everything except the mac and cheese can be frozen for a later date (I still have at least 3 servings of soup left from a month ago and I’ve been giving it away to my friends. Vegetables are reasonably cheap and last a while, lentils are literally the best thing ever, and even if meat is more expensive the bolognese recipe can be adapted to include other things like beans and pulses which are much cheaper.

[veiljumpernyssa]

Luceo non Uro - Chapter 2

conjunctis viribis (with connected strength)

Relationships: Asra/Apprentice

Rating: Mature

| Read on Ao3 |

~

It was a whole year before they saw each other again.

Following the Masquerade, the rest of the year passed quicker than Daya thought possible--perhaps quicker than they would have liked. During the day they served customers at the shop; an endless routine of describing the properties of newt flesh and meadowsweet, selling pep-up potions and reading tea leaves. At night they studied the Liber Yvonis and practiced spells by candlelight.

The days blurred into weeks, then months. And the months rolled by.

They half-hoped to see him in passing, perhaps set up in one of the markets or in the town square. They’d even looked for him once or twice (as embarrassing as that was to admit)...but between tending the shop and learning magic, there hadn’t been the time to search properly. Then on the first night of next year’s Masquerade, they went out onto the balcony to watch the fireworks--and there, nestled against a stack of empty crates, was the little booth  draped in purple and blue cloths.

Daya leaned over the railing eagerly, almost tipping over in their haste, but there was no light emanating from beneath the drawn cloths. Perhaps he had left for the night...it was well past sunset after all, only a few more hours to midnight. Then the flap opened, twitched aside by a slender brown hand. A head of white hair appeared, gleaming in the moonlight.

“Hey!”

Asra jumped and glanced around, then upwards.

“Remember me?” Daya called. They leaned over further, so the moonlight caught their features. Recognition flashed in his eyes.

“Dayana?”

“Daya, please.”

“Daya, of course. Wow, it’s been a while…”

“It’s been an entire year, give or take.” They leaned their chin on their hand and gazed down. “Here to sell your tricks, fortune-teller?”

“Something like that,” Asra said. He looked pleased to see them, something that made them smile without really knowing why. “Why don’t you come down?”

“As you wish,” Daya said, and swung their legs over the railing. Asra’s expression changed from pleased to alarmed.

“Careful--”

They vaulted off the balcony, and his cry of alarm echoed up and down the street--but instead of falling they floated, drifting on a rush of magic that blew their voluminous skirts in disarray.

Daya landed lightly on the street and promptly burst out laughing at the stunned look on Asra’s face. He began to laugh too, and their combined giggles chased the passing Masquerade revelers up and down the street.

“You’ve learned a few tricks,” Asra said, when they could both breathe again.

Daya nodded, beaming from ear to ear. “The study paid off, as you said. My aunt has me doing some spreads for her customers now, and I’m working on palmistry at the moment. I’m gaining a very particular set of skills.”

“Skills that include leaping off balconies, of course.”

They bowed with a dramatic flourish. “Naturally, but I reserve that for special occasions.”

Asra’s cloak twitched and shuddered, then Faust peeked out from the fabric, her tongue tasting the air.

Daya gasped in delight. “Oh--Faust!”

The snake passed into Asra’s hands and stretched out, her body wavering unsteadily.

“You want to hang with Daya, huh?” Asra said, and stepped closer. “Don’t be afraid if she squeezes you. It’s just her way of showing affection.”

The feeling of Faust’s cool, sinuous body was oddly comforting. Daya let the snake wind herself around their shoulders, and gave her a little stroke under the chin.

“Who’s the best, hm?” they murmured, and they could have sworn the snake looked them right in the eye. “It’s you, of course. You’re the best girl.”

Chuckling, Asra began to untie the drapes that made up his makeshift tent, and Daya moved to help him.

Inside the tent were a few upturned crates covered with thin pieces of fabric, scattered with little trinkets they hadn’t seen before. Sticks of incense in tiny jars, little clay figurines and a selection of delicately crafted masks.

“Did you make these?”

Asra straightened, folding a drape, and his gaze followed theirs. “Yes, sort of. My friend carved and shaped them. I painted them.”

“They’re wonderful,” Daya said honestly, and picked up one in the shape of a lion, complete with a mane of gold chiffon. “This is beautiful work. You should be proud.”

“Ah, I don’t know about that.” He shot them an embarrassed smile. “I just put some paint on them, but I’ll tell my friend you liked the work.”

“Is your friend here too?”

“No, he really doesn’t like the crowds, and it’s hard for him this time of year. All the extra people make him really nervous.” Asra shrugged. “So I come here by myself to sell the things we make.”

“Dayana!”

Asra must have remembered the trouble they’d been in the first time they’d met (they  remembered too; vividly). His mouth twitched into a mischievous grin.

“Are you in trouble again, Daya?”

“No,” they laughed, and took a few steps back--enough to see the dark silhouette of their aunt leaning over the balcony. “I’m here, Aunty!”

“Daya, you left the balcony doors open again!” Tilaya called down. She sounded exasperated, and Daya shot Asra a grin.

“Sorry, Aunty. I’ll be inside in a few minutes, I promise.”

“Two minutes, and not one second late! Dinner is almost ready.”

The doors closed, and their aunt’s footsteps faded. Asra grinned.

“What was that about being in trouble?”

“Very funny. Hurry up so we can go inside and eat.”

Asra’s eyes widened. “Oh, I didn’t expect to--”

“I know you didn’t,” Daya said, and began to fold another drape. “I’m inviting you. Besides, if my aunt knew I had let you go home hungry, she’d be very cross. So really, you’d be doing me a favour.”

“Of course,” Asra said seriously, but his eyes were dancing. “Well, if I’m doing you a favour, then I suppose we should hurry up.”

The downstairs lanterns were still lit when Daya ushered him through the back door and into the little side room. Asra glanced around curiously, taking in the draped table and the worn velvet seats. The furniture took up nearly the entire room, as well as a pair of heavy curtains that separated it from the next room.

Daya propped the tent poles up on the wall and gestured for him to pass over the folded drapes.

“This is where my aunt does her readings,” they said. “Your things will be safe here, I promise.” They brushed past him, tied back the heavy curtains and waved him into the shop proper. “Come see the shop before we eat.”

Asra’s eyes went immediately to the glass cabinet, which wasn’t unexpected--it was long enough to take up most of the shop front, and glittered all sorts of tantalising colours in the lantern light. He wandered over to it and peered down at the displays.

“Rose quartz,” he noted, as Daya stood behind the cabinet. “Citrine, and that looks like...hematite.”

He inhaled deeply and they mimicked him, knowing what he would smell--dried herbs, books, tea and a thick, latent energy that permeated the very walls.

“You know,” he said. “I think I’ve been here before, a long time ago.”

“Oh?”

“My parents were magicians, too. I seem to remember accompanying them to a place like this.” Asra looked away, towards one of the bookshelves on the opposite wall. Daya could almost picture him as a child, staring at the glass displays with wide-eyed curiosity while his parents haggled prices in the background.

He hadn’t mentioned his parents at all before, but it wasn’t like they knew each other that well.  Perhaps he had lost them; that would explain the great loss the cards had spoken of. Then Tilaya’s voice floated from upstairs, calling their name, and a rich, savoury smell reached their nostrils. They packed away their curiosity. It was none of their business, after all.

Daya took the stairs two at a time and skidded breathlessly into the kitchen, where their aunt was supervising a large pot on the stove.

“Hi, Aunty. I brought a friend for dinner, just so you know. Hope we have enough--”

Aunt Tilaya turned on the spot, wooden spoon in hand. Dark red curls peeked out from her head scarf, plastered to her temples with sweat from standing so near to the stove. Her amber eyes narrowed in an expression of annoyance--then widened.

“Dayana Firestone. Is that a snake?”

They’d forgotten Faust was still hanging around her shoulders, her tongue tasting the air.

“Um...yes? But she’s not my snake. She’s--”

A few tentative footsteps and Asra’s head appeared in the stairwell. Tilaya recovered quickly, pressing the spoon into Daya’s hand and hurrying to greet him.

“And who is this?”

“That’s Asra,” Daya called from the kitchen as they extinguished the fire. “He’s my new friend.”

Asra smiled, and extended his hand. “Good evening.”

Tilaya pressed his hand between hers and gave him a swift, searching look. Then she smiled, warm and open.

“You look familiar,” she said. “Have you been here before? I think I would remember a person with your aura...you’re a powerful one, my word. Sit, sit.”

“I was just saying to Daya that your shop seems familiar too,” Asra replied, and sat in the chair she pulled out for him. “I must have come here with my parents.”

“If they were magicians like you, then they must have. Now, I hope you’re hungry.” Tilaya jerked her head at Daya, who emerged from the kitchen with two steaming bowls. “This child sprung your company on me at the last minute, but we have plenty to share.”

Asra shot a grin at Daya over their aunt’s shoulder, and they had the grace to look sheepish.

“Aunty makes the best stew, and it has everything in it.”

“Flattery will get you nowhere with me, child,” Tilaya said, but she was smiling.

Daya set one of the bowls before Asra, then the other before their aunt. “Meat, vegetables, rice, seafood...it’s an all-in-one. And it’s spicy. Hope you can handle spicy.”

In truth, Daya had an ulterior motive for bringing Asra to dinner besides feeding him: their aunt was a talker with a knack for coaxing people to open up. It was part of what made her so sought after as a fortune-teller. People from all over town came to her not just for simple fortunes, but for her counsel as well. If anyone could get Asra to open up a little, it would be her.

“This is the fortune-teller who’s been bringing curious customers to our shop for the last two Masquerades, Aunty.” Daya gently gathered up Faust and returned her to Asra’s cloak, before retrieving their own bowl and sitting next to their aunt.

Tilaya looked at him with renewed interest and paused with her fork halfway to her mouth.

“So,” she said, with a satisfied smile. “You’re the one who’s responsible for my influx of customers. And you tell fortunes! I can see why my Daya likes you.”

Daya blushed furiously and gave their aunt a surreptitious glare. “I’m happy I could help,” Asra said seriously, though his expression was amused.

The stew disappeared rapidly between them. Through Tilaya’s gentle questioning they learned Asra lived with his friend on the outskirts of town, and that he had lost his family when he was younger. That all but confirmed they had been the great loss spoken of by the cards, and Daya felt a little guilty for bringing such a private thing to light--especially when they had been strangers at the time. They couldn’t exactly say so without intruding further, but…

“I lost my parents too.”

They could reciprocate, at least.

Asra’s eyes widened almost imperceptibly as they spoke into the silence. Daya’s fingers twisted around their fork, dropping their gaze. With a click of her tongue Tilaya wrapped an arm about them and pulled them close, pressing her lips to the top of their curly head.

Asra said nothing, but he didn’t need to. His look spoke volumes.

“It wasn’t so long ago,” their aunt said, her voice hushed. Daya kept their gaze down, blinking furiously. “Just under two years now. Though of course, the passing of time doesn’t make the loss of any less importance.”

“I’m so sorry.”

Daya squirmed, but let Asra’s sympathy wash over their. Turnabout was fair play, after all.

“Thank you. Losing family is hard.” Tilaya released Daya and chucked them under the chin, her eyes affectionate. “Daya came to live with me after it happened. It was a great loss, but...I’m still given a blessing. The opportunity to teach this treasure everything I know--everything their Apa didn’t have the time to teach them.” She stood and began to gather their bowls and forks, waving Daya away as they moved to help. “Go entertain your guest.”

There was a moment’s silence, punctuated by the clink of dishes and Tilaya’s humming. Then Daya leaned their chin on their hands and smiled brightly at Asra.

“What did you think of the stew?”

“It was delicious.” His fingers scritched Faust under the chin. “I...I should leave soon. Muriel...my friend will be expecting me back.”

Disappointment must have soured their expression, for Asra smiled at them. “Did you want to practice on me again?”

“I can do actual readings now, thank you very much,” they retorted, and stood. “Come on. I’ll show you.”

The lanterns downstairs brightened with a flick of their fingers as they headed down the stairs. The smell of the stew lingered, blending with the warmth of the energy pulsating off the walls.

“Come into my lair,” Daya said, waving him towards the backroom, and he giggled. “Come, come, my hapless querent. Ask the Arcana to read your fortune….”

“Do you put on this act for all of your customers?”

“No,” they laughed. “Well, maybe. My aunt says it’s as much about an air of mystery as the actual reading. I’m about as mysterious as...well, I don’t know. Not very mysterious, I’m afraid.”

This time when they touched the deck there was no rush of magic, and the lantern stayed lit--but a faint whisper brushed by their ear, making them jump, and the cards hummed under their fingers.

“They recognise your aura,” Asra observed. He watched with interest as they shuffled; he sat next to them rather than across the table, so he could watch their movements.

“The archetype reading.” Daya laid out five cards, and his eyebrows rose. “The five aspects of the self. The persona, the shadow, the opposite energies, the heart’s desire.”

Asra’s eyes lidded; a smirk played around his mouth, but he said nothing.

They flipped the first card.

“The Magician.”

Asra stilled. His eyelids fluttered, and he leaned forward slightly. “And? What does the card say?”

Daya passed their hand over the card and calmed their breath. In the silence they felt it--a faint whisper against her ear; the answering echo of their own intuition.

“Aside from the obvious? It means you’re in control of your own path, your own desires. Didn’t I pull this card for you the last time?”

“You did,” Asra replied. He stared at the card thoughtfully.

“It meant something different. Today it means you identify most with this archetype. He’s part of the self you present to the world, how you like to be perceived.”

They opened their eyes and cast him a quick glance, but his expression was neutral. So they turned over the second card.

“Temperance, reversed.”

“Whaaat,” Asra said, under his breath, and Daya laughed.

“Temperance is my aunt’s favourite card,” they said. “Reversed, it indicates you react with extreme measures in a crisis. It’s...well, it can be interesting to think about, the lengths you might go to protect someone you cared about. What you would do, or wouldn’t do.”

They tapped the card thoughtfully. Asra caught their eyes again, opened his mouth to speak.

“Don’t worry,” Daya added, and he fell silent. “You don’t have to tell me. Something to think about, at least.” Without waiting for a response they flipped the third card. “The Ace of Cups. This is...a good card. It means when you love, you love honestly and deeply.”

Asra smirked. “Is that a surprise to you, Daya?”

“No. But you clearly do work on maintaining that air of mystery.” Asra gave them a little teasing nudge, and they laughed.

“Don’t act like you don’t know, fortune-teller,” they said, eyebrows raised. “You charmed my aunt, but you can’t fool me. I see you.”

Asra said nothing, but his smile brightened. Laughing, Daya turned over the fourth card.

“The Queen of Pentacles. Someone solid and grounded. Reliable.”

“I’m sure my friend doesn’t think so right now.”

The last card lay between them. Daya flipped it reluctantly, knowing this meant the end of their evening.

“The--huh. The Lovers.”

Asra’s eyes widened, and to their surprise a blush began to bloom across his cheeks. “The Lovers?”

“It’s not that literal,” Daya said hastily. Their cheeks burned with heat, and silently she thanked the darkness of their skin for hiding the worst of it. “It can mean the desire for partnership and connection. It’s a good card. It means you want to reach out to other people. Anyway, why am I explaining this? You already know that.”

They expected Asra to give some teasing remark in reply, but he was oddly quiet as they stacked the deck and gave it back to him.

“Well? How did I do?”

Asra stared down at the deck in silence. As the seconds crawled by Daya thought perhaps they had offended him in some way. Then he passed his hand over the cards and they vanished.

“You’ve improved so much, Daya,” he said, and looked up at her. “And beyond that...you have a knack for seeing people.”

“I see you.”

A quick breath drawn in through parted lips--then Tilaya’s voice reached them from the stairwell.

“Daya! Asra! Where are you two?”

They emerged from the back room to find Tilaya descending the stairs. In one hand she clutched a battered old broom; in the other a little wrapped ceramic pot.

“There you are,” she said. “Good, you haven’t left yet. Here, this is for you--” she handed Asra the pot, and Daya the broom. “--and this is for you.”

Asra looked startled, but quickly recovered. “Thank you, Aunt.”

“How come Asra gets leftovers and I get sweeping duty?” Daya complained.

Tilaya gave them a gentle pinch on the cheek. “Because Asra is my guest, and you are my apprentice. Where are your manners, child? And don’t you give me that look. I know you were flexing that sense of humour.”

Grinning, Daya took the broom and tucked it in the crook of their arm. Tilaya smiled at Asra.

“Don’t be a stranger now,” she said. “I’ll be wanting to know what your friend thinks of my stew. And I know my Dayana will want you to visit, too.”

With a pat to Asra’s shoulder, Tilaya turned and went back upstairs. Daya waited for the sound of her swishing skirt to fade, then turned back to Asra with an embarrassed smile.

“Well, there you have it,” they said. “You have to visit so my aunt can embarrass me some more. It’s her favourite pastime.”

“Daya…” Asra paused, biting his lip, as if trying to find the words. Then he pulled them into a quick hug. “Thank you.”

“Nonsense.” They reached for his hand and gave it a gentle squeeze. “Just promise it won’t be an entire year before we see each other again.”

“I will.” He gave them a small smile, and clutched the pot close to his chest. “I will see you soon. You can hold me to that.”

[darkmindsthinktwistedthoughts]

A Different Time pt2

note: I have found a new form of torture that is highly effective and results in my long suffering proofreader shouting various profanities at me whilst trying to get their head around a story I have written about a certain ninja.

---

Warning:Scientific Nerdy Ninja

Masterlist

---

Chapter 2 - Lacking Data

I guess I should have calculated the possibility that this had maybe happened before and factored that in somehow to my current situation. After successfully proving my theory of a wormhole achieving the ability to manifest itself, along with proving my theory of its possible application for use for time travel. I had evidently neglected to consider a few basic scenarios. The main one being the smiling woman in front of me. What if I am not the first to fall through the space time continuum?

She rose from her position on the log and walked over to the shack returning with a cast iron pan and she poured water into it from a bamboo canteen. “Tea? I have a feeling we might need some refreshment.”

“Thank you. Can I help with anything?” It may have been a slightly stupid question but I have failed to abandon my manners instilled in me by my parents.

“No …  it’s fine! You’re technically a guest so don’t worry.” She smiled as she placed the pan into the fire to boil and retrieved a couple of bamboo cups. I’m impressed she has enough equipment in her pack to cater for guests.

“Yes, I guess I am a time traveller” She shrugged as she poked at the newly lit fire with a stick. “Although it wasn’t planned that way!”

“Wait so how? When? I’m sorry I must apologize I seem to be experiencing heightened levels of adrenaline causing my speech to become erratic.” I was aware that I sounded less than coherent. If I was honest, my pulse rate had increased so much after this new discovery that I was struggling to regain control of it.

“Ha … it’s ok. I felt exactly the same back at the compound. I never thought I would meet anyone from my time here.” She cautiously looked at me. “I suppose you are from my time?”

“Your time?” Seriously Sasuke now is not the time to repeat back to her like a parrot. “Erm, that is to say what time... when did you get here?” This is starting to sound like the plot for an old sci fi movie. I had finally regained some control over my pulse even if my mind was still running faster than the Hadron Collider with bombarding thoughts.

“Mmm... where to start? I’ll just go from the top and if it fails to answer anything else you want to ask then…” Her fingers were tapping on the side of her cup as she thought about what to say.

“I’ll ask after.” My intention to encourage her caused me to interrupt. Luckily, she didn’t appear to mind.

“Precisely. Ok, well for a start I was on holiday, about eight years ago, and thought visiting Kyoto was a great idea. I always loved Japan and well I’ve never been much of a history buff or anything but I still like it. Kyoto just seemed like somewhere with lots of history all in one place, so I got a ticket and arranged my week around seeing old temples and buildings. I was on my way back from museum and thought I’d look in at a temple on the way to the hotel.” Her voice was a little distant as she recalled her past. The smile on her face did falter a little but it didn’t appear to be due to her feeling sad. Nostalgia. It was a weird idea to think of the modern day in a past tense but that was the reality of the situation we were both in and I could certainly empathise with her on that.

“The Honnoji Temple?” My need to answer the questions running rampant in my head was making it more than a bit difficult to keep quiet. She nodded in agreement.

“That’s the one. It was such a nice night and I was enjoying the walk then out of nowhere it started raining so hard I was soaked to the skin in minutes. I ran into the temple to look for some shelter and …” she paused in thought.

“And?” I hadn’t noticed it myself, but I had drawn my body forward from my seating position and was leaning towards her. Her eyes really are a deep caramel chocolate colour. The personal realisation that I have not only moved closer to her but I have also made such an observation that was not in the least bit professional caused me to shift a little uncomfortably back into place on the log.

“Well that’s just it, I can’t remember past that point. I mean there was a loud crack, I think it might have been lightening. I closed my eyes and when I opened them, I was laying on the ground near a road.” If she noticed how I felt, she was gracious enough to not mention it.

This was incredible! Not only was the location exactly the same as the day I predicted it to be for myself, but it seemed that it was a recurring site of manifestation. I wish I had my notebook on me to make notes on this, but I think I left it at the room I’m staying in. I patted my clothing absentmindedly searching for my non-existent writing materials. The woman watched me and suddenly smiled.

“Looking for something?” She had a sparkle in her eyes that reminded me of the look Lord Shingen would have when handed a plate of sweet buns.

“Sorry it’s habit.” I pushed my glasses back onto the bridge of my nose and took a sip of tea.

“Not the only habit I see.” The mischievous smile on her face did something to me I really couldn’t understand.

I paused in my own musings over the space time continuum and lack of appropriate materials to document newly discovered information. Long dark hair, deep brown eyes, pale skin. Her clothing wasn’t in fact tight so much as it was bound. Over the top of her dark blue kimono was lengths of fabric wrapping the layers closer to her limbs. Practical even if highly unusual. Her headscarf gathered around her neck from where she had unpinned it. As if feeling my inquisitive gaze, she shifted her position and looked directly at me.

“I would say take a picture it will last longer but the technology hasn’t arrived here yet.”

I choked a little on my tea at her comment. It had been a while since anyone around me had used a modern-day reference, never mind making a whimsical joke with one and it caught me off guard. Yes Sasuke, you cannot inhale tea. She smiled at my reaction but didn’t pursue it. Instead she opted to move on with the conversation.

“So? How did you get here then?”

“I had been studying unusual weather patterns and created a theoretical formula that I made from my collected data with the intention of predicting the occurrence of an active wormhole. Although technically there is nothing that suggest that a wormhole can…”

- Ha ha ha -

Her laughter cut through the clearing and went straight into my chest like a kunai. It wasn’t really a bad feeling and that surprised me nearly as much as the whole other time traveller thing. I really wish I had my notebook, maybe if I gathered more data I could work out what is happening.

“Oh, sorry … sorry. It’s just when you are talking you get so animated and ...” she paused as she wiped the corner of her eyes with the back of her hand. “I’ve never been brilliant with science and stuff.”

“I look animated?” I know my eyes widened at that. I could even feel my mouth go slightly agape.

“Yes? Has no one ever told you that before?” she inclined her head and her hair tumbled over her shoulder with the movement.

“Quite the opposite really, I’m usually getting told that I lack expression.” I was still a little flummoxed with her honest observation. Do I really become animated talking about my scientific research?

“What would they prefer you do? An interpretive dance in the middle of a mission? Oh, hang on a minute are you hungry?”

As if on cue my stomach rumbled. When did I last eat anything? Yesterday morning then, I was walking around town trying to figure out if there was a different side to the compound that I could get in at… ah. Ok no I completely forgot to eat anything past lunch yesterday. And now my stomach has reminded me and outed me all at the same time in front of the woman. Bug detected: embarrassment exe. Loading.

She pulled out a saddle bag from the shack and then reached in and pulled out two wrapped bundles bringing them both over.

“Got anything you don’t like to eat?” She enquired.

“No, not really I must admit I eat mostly plain food.” That was in fact completely honest. I don’t like lying and avoid it as much as safely possible even in my line of employment.

It’s difficult to cook anything fancy when on the road and I usually just eat in the teahouses wherever I happen to be for work. Yukimura did at one point say he was surprised at my lack of culinary skill as all I ever seemed to make was rice porridge but it had never bothered me even in the modern day.

“Good because I can only guarantee these will fill you up. I only had limited ingredients so flavour may be lacking.” There was a light flush to the pale skin on her face and I couldn’t help but find that very charming.

“Thank you for the meal.” I bowed my head lightly as I accepted the food bundle. Inside was some onigiri and what appeared to be inarizushi. I picked up a piece of the stuffed tofu and enjoyed the different taste of the fried food mixing with the rice. “This is good.”

“Well then you are easy to please.” She seemed to relax after my honest review and let out a little sigh and started eating hers. “After you finish eating you might want to slip back into town before it gets too busy.”

“You’re right.” I had lost track of the time since sunrise as I was engrossed in my search for information on the wormhole.

“You never did tell me why you were trying to get into the Daimyo’s manor.” There was no sign of her trying to pressure and pump me for information. Her tone was natural and in keeping with light meal conversation.

“My employer wanted some information on him.” I couldn’t really say anymore. Careless talk cost lives and I didn’t wish to be on the list of names of people that had forgotten that.

“I see.” She nodded as if she could read my thoughts knowing I wasn’t going to divulge anything further. “Well if that is all it is, then I might just let you enter tonight.”

“Really?” My eyes shot up to meet hers.

“Yes, I mean you’re not going to interfere with my plan so…” She shrugged.

“Your plan?”

So, did she have an employer? Was she some sort of mercenary? What was she doing? A list of possibilities mixed with a train of thoughts all seemingly unconnected like the stars in the sky and yet there had to be a pattern. There was always a pattern, somewhere.

“Ha, you really do love asking questions.” From the look on her face I knew she was not going to say anymore.

“Sorry, hazard of the job and also having a naturally high scientific curiosity.” I tried to laugh it off. Which I suppose might have worked for someone less expressively challenged.

“It’s of no matter. Eat up and I guess I’ll see you tonight.”

---

Her words were still rolling around in my head as I made my way back to town. What had she been talking about ‘her plan’? And why on earth was her wording of ‘I guess I’ll see you tonight’ making me feel light headed like I may be sick.

There was clearly nothing wrong with the food. I can only theorize that lacking in nourishment for so long whilst also engaging in strenuous activities had depleted my body’s ability to maintain a normal functionality.

When I got to the first building on the edge of town I could hear the people moving around starting their daily routines. The air was filled with happily chattering voices as the traders set up and sold their wares and there were the aromas of freshly prepared food wafting through it all tempting passers-by.

I was moving along the towns small but abundant main road when I caught the glimpse of a familiar red kimono and short brown hair.

“Yukimura!?”

---

[meetmeinttukseom]

First Love

Often you wondered what it feels like to be a boy. Specifically, you wanted to see how it is to fall in love as a boy. Would you be willing to sacrifice your time with your friends to spend time with her? Would you make the effort to make her laugh? Would you listen to all emotional rants and lend her a shoulder to cry on? Would you always be there for her?

Because that was what you were expecting from your boyfriend but I guess that's not how it works.

First time you saw Yoongi, it was when you glanced up from your biology notebook during homeroom. You didn't know why but you couldn't stop staring at him. His pale skin, tousled dark hair made him look incredibly gentle, soft, almost like a snoozing cat. But his dark eyes and stoic face created this cold, intimidating exterior that often intimidated other people. You didn't know what sparked this overwhelming curiosity you had for him. Was it his quiet personality or his soft features, you couldn't seem to figure it out. But one thing you’re sure of is that you loved him at first sight.

As much as having a relationship with Yoongi made you happy, it also gave you a taste of what it felt like to have your heart shredded to pieces, your feelings numb. What it feels like to cry in bed all day, not ever wanting to leave your dark, enclosed room.

This a story of heartbreak, not a love story. Because first love was never meant to work out anyways.

//

First heartbreak

As you are sitting on a park's bench, tears start to well up in your eyes. You can't seem to hide the deep sting inside your chest anymore. It suffocated you. So you relieve the pain by crying while the question in your head keeps repeating and repeating itself,

"How could you do this to me?"

Both of you almost never fought at all. You and Min Yoongi are the understanding, open-minded kind of person so you both had always managed to compromise on each other's opinion. Besides with a whole year of dating behind your back, you are pretty confident of this relationship with Yoongi.

But things weren't as smooth.

You smiled to your boyfriend, Yoongi who is approaching the school gate as you both have arrived at school around the same time.

"Good morning babe, did you sleep well?" Yoongi asked as he slung his arm over your shoulder.

You looped your arm around his waist and nodded, burying your head to his sweater that smells like detergent and minty soap.

"How about you?" you asked.

"I slept well because I feel asleep thinking about you," it's been a year since you both started darting yet he could still make your heart uncontrollably flutter.

At his cheesy remark, you rolled your eyes and said, ”Please, I think it's too early for your pick-up lines Min Yoongi."

Both of you went your seperate ways to your respective classes as you are a science student while he's doing arts. Despite the difference in your hobbies and interests, you and Yoongi have always managed to find something in common. Like the tendency to fall asleep anywhere, anytime and the love for coffee. Anyhow, it felt like a really good week until Yoongi started to spend less and less time with you. At first, you brushed it off thinking he was busy with a new studio project. However you soon found out that he became friends with a pretty female student who’s an art student as well. They must've been really great friends because they started to spend more time together while you were left out in the library, studying phospholipid bilayers on your own.

But you trusted your boyfriend and you weren't planning on giving him up that easily. So you decided to bring a packed-lunch and visit the school’s studio during recess. You had to wake up extra early to make egg rolls and reheat the chicken you cooked last night, you didn't forget to pack rice and side dishes as well. As you walked along the corridor, thinking how much he would appreciate your homemade lunch, has put a smile on your face.

You opened the studio door expecting Yoongi to be in the middle of composing but he was sharing the piano bench with another girl, completely engrossed in kissing. You couldn't help but to stare open-mouthed and wide-eyed from the sight. The girl has her arms looped around Yoongi's neck, sitting right next to Yoongi who rested his hands around the girl's thin waist. You didn't realize that you were crying until a tear slashed onto your cheek. You quickly wiped it away and quietly closed the door, hoping they didn't notice you as you ran out of school and to the nearest park. That was how you ended up sitting alone on an empty bench outside of school during recess.

For the first time in your life, you skipped class and spent a whole hour crying helplessly into your hands. You didn't know that it would hurt this bad to be cheated on, to be the second option. As much as you tried to silence your thoughts in order to stop crying, you can't help but to question how long has this been going on, does he love her, does she love him, does she know he has a girlfriend, does he not love you anymore. But beneath all your jumbled thoughts and tear-stained cheeks, you know there's only one question that really matters. Are you going to forgive him? You were going to answer yes because it would hurt too much to lose someone who you trusted enough to own a great portion of your heart. It would be too difficult to forget the endless conversations you had together, sitting cross-legged on top of the school's rooftop. It would be too painful to erase the quick kisses you both shared in the basketball court when no one watching. You wanted to forgive him more than anything.

However the thorn that had settled into your heart told you otherwise. It made you realize that as much as you love the boy that is Min Yoongi, you can never return to the arms held another girl and kiss the lips that was laid on someone else.

//

Moving On

It's been 2 years since you graduated from high school. Since the day you saw your ex-boyfriend Min Yoongi kissing another girl in the school’s studio. You managed to avoid him every chance possible. You couldn't even look at him in the eyes anymore without feeling like your heart was being ripped to shreds.

You did well on your finals and managed to enter one of the big universities in the city so you decided move out from your family home and live in the city. A fresh start was your main goal anyways. You successfully made a lot of new friends in university but you didn't date anyone. Every time someone tried confessing to you, your stomach would churn in anxiety and you’d immediately reject them. It’s just you couldn’t stand at the thought of being hurt all over again. No matter how hard you try, you couldn’t forget about Yoongi and the thorn that has nestled deep in your heart.

-

You were on your way to an internship company building. It was a travel agency and you wore a pretty lime dress in attempt to give a good first impression. As you were waiting for the crosswalk light to turn green so you glanced around to observe the people around you. Your breath hitched when you spotted a familiar figure on the other end of the crosswalk. He was wearing a black shirt with black ripped jeans. His pale skin glowed under the sunlight and his messy dark hair was blown over by the wind. He had his hands in his pockets as he kept his head down to the sidewalk. When you caught a glimpse of his face, you immediately recognized those pursed lips and dark eyes. It was none other than Min Yoongi.

The sight of him gave you a brief flashback of the pain and agony you felt years ago. The wound you fought so hard to heal sprung fresh in your heart, as if everything had just happened yesterday. If not worst you seemed to remember down to the smallest details, his chapped lips on her glossed ones, their arms around each other on the brown piano bench. Both of their eyes closed, completely engrossed in each other's presence. After all these years you've convinced yourself that you're over it. Now you realized no matter how much chocolate you stuffed in your mouth or the hot showers you took, it couldn't wash away the painful memories of your first love because it still hurts.

Your eyes started to glisten and when you woke up from your thoughts, he was staring back at you. But this time, he had his arm looped around the waist of girl you saw him kissing with in the studio room. Instinctively you quickly glanced away and pretended you didn't see anything. The light soon turned green and you did your best to cross the street nonchalantly, despite the fact that your legs felt like they were about to collapse. You knew he was crossing the crosswalk as well and you could feel the weight of his gaze on you.

You belatedly realize that he has moved on, with the girl he cheated you on. You felt stupid for thinking about so many 'what ifs' if you had forgiven him. But you are now forced jolt back into reality. You silently promise to never cry for him ever again. And now that he has moved on, you're going to be moving on as well. You were more than ready. So you pulled out your phone and casted a phone call to one of your best friends.

"Hey, about that blind date with the guy from the dance club,"

"Yes?" your bestfriend squeaked.

"I changed my mind. I'm in."

She gasped at your unusual response, ”A-are you sure? What changed your mind y/n?”

You paused, "Just a guy I saw on the crosswalk today."

//

First conversation after moving on

It's been a year since you moved on and dated the guy you met at the dance club. The guy happens to be a caring, reliable person called Jimin. His fluffy blonde hair, deep dark eyes and enchanting smile captured your heart rather instantly. Not to mention, his dependable traits took care of you so well. He managed to protect and be there for you every time you needed him. Jimin is undoubtedly the perfect boyfriend. But at the back of your mind lies the hurtful memories of your first love. Sometimes when the pain of those memories came rushing back and the throbbing in your chest makes it difficult to breathe, you couldn't help but to question as to when will the pain and memories ever subside.

-

One day, you went out to buy groceries at a nearby supermarket. The weather was slightly chilly so you wore the blue beanie Jimin had bought for you during one of your dates. You pulled out your phone and dialed a number, it wasn't long until the person on the other end of the line answered.

"Hey," you called.

"Yeah, what's up," Jimin replied.

"I'm at the grocery store right now," you entered the supermarket and took one of the baskets on your hand, "Do you need anything?"

Jimin chuckled, "I thought I'm in charge for buying the groceries this week."

"Well, you owe me," you scanned through the instant noodle section, looking for that spicy-cheese ramyeon Jimin loves.

After finding all the dinner ingredients Jimin requested and the house supplies you needed, you walked through the alcohol and wine section to get to the cashier. On the way, you decided to buy some white wine for you and Jimin. You didn’t realize the figure that was choosing a bottle of vodka next to you. As you put your chosen bottle of wine inside of the basket, you faced left and found a familiar pale-skinned male standing next to you. You didn't recognize him at first because of the tattoos on his arm, the flashy pierced earrings and the hair messily swept to the side. It was until for a whole minute that you realized it was Yoongi. Your eyes automatically widened and you were about to silently leave when Yoongi faced you and the both of you had eye-contact. Standing face to face, the both of you were a great contrast. You dressed prim and proper in blue jeans, white shirt, a cardigan and boots with a beanie on your head. Yoongi on the other hand, wore overly ripped jeans, thin faded-black t-shirt with a leather jacket tied over his hips. A range of colorful tattoos splayed over his right arm while his left remained clean. The both of you spent a minute observing each other awkwardly until Yoongi asked, "How have you been doing?"

You gulped before replying, "Great, you?"

Yoongi didn't answer and had his gaze fixated on the floor.

You mustered up courage to ask, “You doing well with that dancer girl?"

He still didn't answer and you thought perhaps it's best if you don't find out. Besides, you have Jimin now, Yoongi's life is none of your business.

You faked a smile and motioned to the cashier, "I better get going. Live well."

You were about to leave when Yoongi said, "I'm sorry."

The words you longed for years and years. The apology you demanded from him was finally given to you. For a moment you were stunned, waves of relief washed over you. But a small voice in your head whispered, it’s way too late. As you turned your heels to face him, you froze when you heard loud high-heel footsteps coming near.

"Baby, what took you so long to get the vodka?" The high-pitched voice signifies none other than the dancer girl's presence. Seems like Yoongi still dates the girl he cheated you on with afterall. Perhaps, she was his true love.

Despite the noticeable change in your appearance from high-school, the dancer girl noticed you and immediately recognized you. She flashed a smirk and arrogantly held Yoongi's hand in front of you. Surprisingly Yoongi's face turned to an irritated expression at her overly display of affection.

She then said, "It's like a mini high school reunion here."

You stayed silent, holding yourself back from slapping the arrogance off the dancer girl's face. You flashed a fake smile and tried leaving the scene before it gets any worst.

When you were leaving the dancer girl piped up, "Remember that Yoongi picked me over you, you flashy nerd."

It felt like the knife that had been lodged in your heart got pushed even deeper.

You could've marched your way back and punch the dancer girl in the face. You could've retaliated her childish mockery. You could've created a huge scene at the supermarket and made people call the cops. But you didn't. Because you're over it. Yoongi was and used to own a great portion of your heart but as years gone by and you've grown mature, those feelings have faded away. You've started a whole new life from high school and moreover you've succeeded as a top university student. Not to mention, a stable, happy relationship with Jimin. Out of all boys, why would you return to the same person who cheated on you? Who hurt you and ripped your heart to pieces? Yoongi is a part of your past that you're more than ready to let go.

-

After checking out all of your groceries, you stepped outside and called an Uber. Soon you arrived in Jimin's apartment to drop off the dinner ingredients so he can start making dinner for the both of you. Jimin opened the door for you and flashed a warm smile, swiftly taking the heavy plastic bags from your hand.

"Ready for pizza night?" Jimin excitedly chimed.

You were still on a daze after what happened in the supermarket so you didn't reply his question. He seemed to notice your unusual attitude and proceeded to sit next to you on the couch after placing the bags on the kitchen counter.

"Is there something wrong?" He flashed a worried look on you and held your hand.

Even though you were ready to let Yoongi go and forget him, it wasn't easy. Meeting Yoongi and the girl he cheated you on with, made all the memories and pain come flooding back. So instead of replying Jimin's question you bursted into tears and despite being surprised, he immediately engulfed you into a warm hug.

After you calmed down, you decided to tell Jimin the whole story, the truth. You were going to keep it a secret your whole life but it's now time to talk it out.

So you took a deep breath and said, ”Have I told you about how I lost my first love?"

Author’s note: yoongi angst coming to you !! my first published story, gosh i’m so nervous! i hope you like it!

[thuthu220100]

When it comes to making dinner, you might switch up your grain routine by subbing in brown rice or quinoa for standard white rice. These alternatives boast more fiber and protein than their white counterpart. But if you’re looking for a grain that really packs a lot of nutrients, you should look a little closer to home: Wild rice is one of the only grains native to North America.

Wild rice is packed with nutrients like fiber and protein and is heart-healthy. Beyond these health benefits, wild rice is delicious and adds great texture and color to recipes. The best part: It’s not hard to make. Learning how to cook wild rice is a breeze (if you can boil water, you can make this rice). We’ll show you how!

What Is Wild Rice?

Want to know something surprising? Wild rice isn’t technically rice at all. It’s actually a seed from North American aquatic grasses commonly found in the Great Lakes region. Technicalities aside, wild rice does have a similar shape to white or brown rice and it’s cooked using the same technique.

Wild rice does differ drastically in flavor and appearance compared to other types of rice. The grains are longer and darker. The exterior color of the rice varies depending on where the rice is harvested from, but it’s typically dark brown to almost black. The flavor of wild rice is also distinct; wild rice is almost nutty and retains a slightly chewy texture once cooked.

Outside of the differences in taste, wild rice boasts some unique health benefits. This kind of rice has lots of fiber, protein and antioxidants—much more than traditional white rice.

True Wild Rice vs. Cultivated Wild Rice

When you shop for wild rice, it’s important to know that there are two varieties, the first being real wild rice. This wild rice is harvested from lakes, rivers and creeks where it grows truly wild.

Most grocery stores stock a domesticated version of this rice which is called paddy or cultivated wild rice. This varietal was adapted by the University of Minnesota to grow in paddies where it can be harvested by farmers. It’s not quite the real deal in terms of being “wild” but it’s still tasty and healthy.

How to Make Wild Rice

Making wild rice is very simple. If you can make brown rice or white rice on the stovetop at home, wild rice won’t be any trouble at all.

Ingredients and Tools

1 cup wild rice

3 cups water

Dash of salt

Wild Rice

Saucepan

Mesh Sieve

Wild rice: True wild rice harvested from the Great Lakes region is a treat. Native Harvest wild rice is harvested by members of the Ojibwe Nation in northern Minnesota. Wild rice, called manoomin in their native language, is important to the tribe. It’s something they take very seriously—and when you buy from them, you know you’re getting the good stuff.

Saucepan: This is essential for making any type of rice. A nonstick version helps with cleanup.

Sieve: A mesh strainer is essential for rinsing your rice. You’ll find lots of other uses for this tool in the kitchen too, like sifting flour, straining pasta and more.

Directions

Step 1: Rinse the Rice

Just like with any other type of rice, it’s a good idea to rinse the rice before cooking. Pour a cup of wild rice into a mesh sieve and give it a good rinse. This will rid the rice of any starch that’s lingering on the outside of the grain. This extra starch can make your rice—be it wild or any other kind—gummy once it cooks.

Step 2: Bring to a Boil

After rinsing, add your rice to a saucepan with three cups of water and a dash of salt. With the pot uncovered, bring this to a boil. Once boiling, cover and reduce the heat.

Step 3: Simmer

Bring your water down to a simmer and let the rice cook until tender (though it should retain a little crunch). This should take about 30 minutes. If you find it’s still very crunchy, let it simmer a bit longer—up to an additional 15 minutes.

If there’s any remaining water, strain it away. Then fluff the rice with a fork and serve. The finished rice should be chewy and some of the grains should pop open revealing the tender inside.

Editor’s tip: Keep an eye on your rice after the 30-minute mark. You don’t want to overcook the rice. You can tell the rice is overcooked if the seed coating splits and the grains roll up into curlie-cues. It won’t harm you to eat overcooked rice, but it does lose some texture and doesn’t look as appealing.

What Goes with Wild Rice and How to Cook with It

Wild rice just might be the grain you’re not using often enough in your cooking. With its nutty flavor and hearty texture, it can add personality—not to mention protein, fiber and antioxidants—to plenty of dishes.

Soups: Instead of adding rice or noodles to your next batch of soup, consider adding wild rice instead. Not only does it taste delicious, but it also soaks up the broth much more slowly so the rice won’t be soggy. Start with this top-rated chicken and wild rice soup.

Salads: Adding grains to salads is nothing new. Next time you’re prepping a salad, sub in wild rice for the quinoa or barley the recipe may call for. It adds flavor and texture like in this peach and arugula salad and lentil salad.

Side dishes: Rice sides are a staple at the dinner table. Add a little wild rice to your pilafs for color and texture. You can also add wild rice to your stuffing.

Mains: Don’t forget that rice can play a part in your entrees too. Learn how to cook wild rice so you can add it to casseroles or even use it as a stuffing like in this stunning pork loin.

Baking: You can even use wild rice in baking! Like adding oats or seeds, wild rice can add texture and protein to bakes like this seeded bread.

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Cream of Turkey and Wild Rice Soup

A dear friend brought me some of this soup when I was ill—and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! —Doris Cox, New Freedom, Pennsylvania

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Wild Rice Stuffed Squash

I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California

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Grilled Peach, Rice & Arugula Salad

This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas

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Cornish Hens with Wild Rice and Celery

Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. They're a wonderful change of pace from traditional turkey. —Nancy Horsburgh, Everett, Ontario

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Cranberry Wild Rice Pilaf

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri

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Spicy Rice Casserole

Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It’s easy to make ahead and reheat for a potluck meal. —Debbie Jones, California, Maryland

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Turkey and Wild Rice Soup

My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. —Carol Brault, Woodville, Wisconsin

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Wild Rice and Squash Pilaf

This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California

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Greek Brown and Wild Rice Bowls

This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Schertz, Texas

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Chicken & Wild Rice Strudels

I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona

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Wild Rice, Quinoa & Cranberry Salad

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California

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Chicken Wild Rice Soup

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California

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Wild Rice Stuffing

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, Wyoming

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Chicken and Wild Rice Bake

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota

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Seafood Casserole

A family favorite, this rice casserole is stuffed with plenty of crab and shrimp to make a special dish that's also hearty, homey and so easy to make! —Nancy Billups, Princeton, Iowa

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Contest-Winning Stuffed Pepper Soup

This is an excellent example of how convenience foods can be combined for a tasty entree. Ready in minutes when I get home from work, this soup becomes part of a balanced meal with a tossed salad, rolls or fruit. For a variation, try chicken, turkey or even venison instead of ground beef. –Tracy Thompson, Cranesville, Pennsylvania

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Northwoods Wild Rice Salad

This is my Minnesota version of a vintage German slaw served at church suppers. The wild rice has a nutty flavor that’s perfect with tangy sauerkraut. —Jeanne Holt, Mendota Heights, Minnesota

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Cashew Rice Pilaf

This hearty dish will add pizzazz to your plate with its beautiful blend of flavors and colors. I often serve it as a main course with salad and bread. —Tina Coburn, Tucson, Arizona

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Mushroom Wild Rice

This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana

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Wild Rice-Stuffed Pork Loin

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

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Company Rice

This colorful side dish has proven itself the best rice recipe with family and friends. One of my late son’s friends always requested ‘that rice’ when he came over for dinner. It’s delicious served with grilled salmon, beef, turkey, lamb roast or ham. — Jayne Shiley, Campbellsport, Wisconsin

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Great Grain Salad

I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

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Slow-Cooked Wild Rice

This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries—and it always makes people happy. —Janet Mahowald, Rice Lake, Wisconsin

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Wild Rice and Lentil Salad

This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table—or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. —Mary Leverette, Columbia, South Carolina

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Slow-Cooked Vegetable Wild Rice Soup

This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey

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The post How to Cook Wild Rice appeared first on Taste of Home.

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[omnomwithrob]

Pork chop sandwiches!

Shortly after Anthony Bourdain died, I, like many, rushed out to buy his cookbook, “Appetites.” Like many of his books and even cookbooks, it’s an absolute pleasure to read his commentary; unlike many of his cookbooks, it’s full of recipes he made at home, off the clock, and with his family. 

Among the many recipes I bookmarked as I read it was the Macau-Style Pork Sandwich. He said himself that this was one of the most difficult recipes to shoot for the book because they couldn’t stop eating the sandwiches long enough to photograph them. This was as glowing of an endorsement as I needed to try them for ourselves.

So on Wednesday May 8th, 11 months after his untimely death, I pounded out pork chops and marinated them in a combination of soy sauce, rice wine vinegar, sesame oil, garlic, five-spice powder and brown sugar.

We don’t eat a lot of fried foods in our house - even if it was the healthiest way to eat, I can hardly stand to clean up the oily mess I make every time I fry. But after coating these marinated chops in flour, eggs, and panko, I was actually looking forward to it.

Another thing we don’t often have in our house is plain ol’ white bread, which had been a part of daily life in my childhood but hasn’t made a lot of appearances since. I secretly delighted in bringing home a loaf of Wonderbread, knowing it was sanctioned by Bourdain for this exact application.

Bourdain calls for these sandwiches to be served with chili paste, but we did a combination of kewpie mayo and a mix of sambal and hoisin sauce. Just based on how we’ve enjoyed pork buns and other such fare in the past, we knew we liked both elements. I also added a few cucumber slices to mine, just to brighten it up.

Here’s my adaptation of Bourdain’s original recipe for Macau-Style Pork Sandwiches:

Ingredients: 4 boneless pork rib chops or cutlets 1/4 cup soy sauce 1/4 cup shaoxing wine 1/4 cup rice wine vinegar  1 tablespoon sesame oil 4 garlic cloves, peeled and coarsely chopped 1 tablespoon five-spice powder 1 tablespoon dark brown sugar, packed 1 large egg 1/2 cup all-purpose flour 1 ½ cups panko bread crumbs Salt and pepper 2 cups vegetable oil, for frying, plus more as needed 8 slices white sandwich bread Sambal and hoisin sauce, combined Mayonnaise Cucumber slices

Instructions: Pound the pork to 1/4 inch thickness. In a small bowl, whisk together the soy sauce, shaoxing wine, rice wine vinegar vinegar, sesame oil, garlic, five-spice powder and sugar. Marinate the pork in the marinade in the refrigerator for 1-12 hours. Remove chops from marinade and brush off garlic.  Beat the eggs in a bowl with a tablespoon of water and place flour and panko in separate bowls. Season the flour with salt and pepper. Dredge the porkchops, first in flour, then in the egg wash, and then in the seasoned flour.  Add the oil to a heavy-bottomed frying pan and heat over medium-high. Add the chops to the oil; do not crowd the pan, or your oil will cool and the chops will come out greasy. Cook about 5 minutes per side. Remove the chops and let drain on a rack. Season lightly with salt. Serve on white bread with sambal/hoisin mixture, mayonnaise, and cucumber slices, if desired.

This sandwich was delightful. The marinade lent subtle Asian flavors to that universally irresistible flavor of fried pork. The cream, spicy, fresh, and crunchy toppings complemented the pork beautifully, and despite getting loads of it stuck in my teeth, the white bread was a wonderful, unassuming vessel. It was so, unbelievably good. Incidentally, Rob and I happened to watch the Macau episode of No Reservations just a few days ago, and when we saw a dish not unlike this one served in the final scene, we knew we had tasted Bourdain’s best effort at duplicating something he’d loved so much from such a special place.

Caroline

[subboxy]

Yumble Kids February 2020 Review + 30% Off Coupon

We are super excited to review Yumble Kids today! I really love meal kit subscription boxes, but I didn't know you could get ready-made kids meals delivered to your door! I'm a busy mom of three kids and this service made this week's cooking a lot easier for me. Yumble Kids is a meal delivery service for kids. You'll get delicious and nutritious, ready to heat & eat meals, so you can save time (an hour a day!) and spend more time with your family. You get to choose the meals that are sent to you, which is a really nice bonus! Sustainable, regionally-sourced, nutritious ingredients (many are organic and seasonal) Balanced (and fun!) recipes developed just for kids Nutritionist and Mom-Approved Delivered fresh in a refrigerated box GreenPost-recycled packaging that’s all 100% recyclable DEAL: Get 30% off Yumble Kids using this link! We received this box for review purposes.

Yumble Kids February 2020 Review

Our Yumble Kids box arrived in the afternoon on a winter day, but my husband brought it inside so it sat on our counter for a few hours. When I opened it, thankfully, all of the food was still cold!

Yumble Kids focuses on tasty, nutritious meals that you don't have to cook!

After opening the box, we found some welcome information and stickers.

I also noticed that everything in this box can be recycled, including the meal trays, meal sleeves, and ice packs. And of course, we always recycle our brown cardboard boxes.

After lifting the brown cardboard insert, this is what we saw. There was a blue silicone place mat sitting on top of our meals.

And here, you can see the first set of meals.

The welcome packet had a lot of info.

These meals will stay fresh for a full 7 days in my fridge. Also, the trays that the meals come in are 100% recyclable (and convenient, fewer dishes to wash!). Before our box came, I let my daughter choose what meals she wanted to eat and share with her younger brothers.

Joanna is Yumble's Founder and I agree with her mission of saving more time for busy moms! There is nothing more precious than time with your little ones and time for yourself.

If you share your mealtime moments with @YumbleKids, tag a friend, and follow them, you can score a free box for yourself and your friend. Just visit yumblekids.com/freeboxfriday.

Here's a closer look at the silicone no-slip place mat. This place mat will surely help protect my wooden kitchen table, and is perfect for little ones who may have a hard time keeping their plate on the table. :)

This place mat is the first of 4 free gifts that you get when you subscribe to Yumble Kids. You will also get blue kid-sized utensils, a perfectly sized plate for your kids meals, and a Bento sized lunch box with a divider that is perfect for Yumble Kids meals. These free gifts are so fun!

All 4 gifts are over $50 in value!

Now, I'll show you what we got in our Yumble Kids box! Each of these meals required only 45-90 seconds of cooking in the microwave, after piercing the plastic seal with a fork. They were that easy to prepare and serve. You can also get a sense of what is in the meals with the detailed ingredient list and nutrition info.

1. Perfect Pizza Bagel & Veggies This meal has a whole wheat pizza bagel, pepperoni, and vegetables. This meal is 390 calories, 36 g of carbs, and only 4 g of sugar. This meal's common allergens were listed on the package as wheat and milk.

This meal was also a hit with my son. He said the cheese tasted really fresh and he also ate every morsel of the pea and corn mix. 

2. Chicken Marinara & Alfredo This meal has chicken nuggets, cheese, and marinara sauce with creamy alfredo sauce with gluten free pasta. This meal is 340 calories, 29 g of carbs, and only 4 g of sugar. This meal's common allergens were listed on the package as eggs and milk.

I didn't know that Yumble Kids had gluten free pasta! We have a gluten allergy in our household, so this is an extra bonus for us.  I have to say that this meal was one of my son's favorite meals. He really loved the yummy alfredo sauce and gobbled up the chicken nuggets in marinara sauce.

3. Creamy Mac N Trees This meal has gluten free pasta in a cauliflower cheese sauce with Parmesan broccoli. This meal is 280 calories, 32 g of carbs, and only 3 g of sugar. This meal's common allergens were listed on the package as eggs and milk.

This mac and cheese didn't taste like your typical Kraft variety, but my son did like it.

4. Vegetarian Bean Burrito This mean has a bean, cheese, and rice burrito with a side of corn. This meal is 230 calories, 35 g of carbs, and only 3 g of sugar. This meal's common allergens were listed on the package as wheat and milk.

My son also loved this burrito and would definitely want to have this meal again in the future.

5. Mac N Cheese & Nuggets Please This meal had regular gluten free mac and cheese with chicken nuggets. This meal is a classic with kids and we often serve this kind of meal on our own. This meal is 420 calories, 43 g of carbs, and only 3 g of sugar. This meal's common allergens were listed on the package as eggs and milk.

My son also loved the creaminess of the mac and cheese and said the chicken nuggets tasted really fresh! 

6. Classic Cheese Ravioli  This meal had cheese ravioli in veggie marinara with green beans. I love that there are vegetarian options with Yumble Kids. This meal is 210 calories, 28 g of carbs, and only 4 g of sugar. This meal's common allergens were listed on the package as wheat, eggs, and milk.

My son also adored this ravioli. We stopped serving Chef Boyardee ravioli a long time ago, and having this fresh ravioli gave me piece of mind that I was serving a meal with no preservatives and healthy ingredients.   In Summary Yumble Kids is a great service that sends you delicious meals for your little ones. I really like how clean the ingredients lists were on each of these meals (many organic and low-sugar ingredients) and they were so easy to prepare! I could see stocking these in my fridge as an easy way to have a ready-made lunch for my kids to take to daycare or school. I would say that the meal serving sizes are for kids ages toddler to elementary age. I also appreciate the careful allergen labeling and avoidance of nuts in all of the meals and gluten in some of the meals. Since I was able to choose my meals before the box shipped, I knew what I was getting ahead of time so I'm assuming you can customize your box based on a picky eater or food allergies. DEAL: Right now, you can get 30% off Yumble Kids using this link! Join Read the full article

[vincentpennington]

Tsukune

Tsukune, savory Japanese grilled ground chicken meatballs, can easily be made Whole30-friendly at home. Along the way, I’ve simplified the process even further so you can broil them in the oven any time you’re craving these umami-packed bites!

Many moons ago, I fell in love with tsukune at a casual yakitori restaurant after stuffing my face with a myriad of smoky grilled chicken skewers. Our family sampled the whole menu, but the one dish we kept ordering from the kitchen was tsukune—we couldn’t get enough of the juicy meatballs glazed with a thin layer of tare sauce, a tangy and sweet soy sauce-based dipping sauce.

After I discovered my gluten intolerance, the joy was sucked out of dining at yakitori joints because none of the grilled chicken skewers could be dunked in the tasty tare sauce. Cue sad trombone.

Easy Whole30 Tare Sauce

But recently, I was able to turn my frown upside down after realizing that my super versatile All-Purpose Stir-Fry Sauce can be used in place of tare sauce! It hits the same flavor notes as a traditional tare, but it doesn’t contain soy, gluten, or refined sugar. See, non-believers? I told you All-Purpose Stir-Fry Sauce can be used to make a bazillion dishes!

Tips for making fab tsukune at home

Use ground chicken thighs, not super lean breast meat. NO ONE WANTS DRY BALLS IN THEIR MOUTH. (I buy ground chicken thighs at Whole Foods or at a Japanese grocery store. Also, a good butcher can help you grind chicken thighs! You can also cube up boneless, skinless chicken thighs and freeze them for 30 minutes before pulsing them in a food processor.)

You can store the meatball mixture in the fridge for up to a day in advance before cooking them.

Mixing finely grated dried shiitake mushroom (I use this microplane) into the batter is a game-changer! I learned this tip from my chef sister (the co-creator of my Magic Mushroom Powder) and believe me: she knows umami.

Fry up a tiny patty of the tsukune mixture to taste for seasoning. This small step will be worth it if you want delicious meatballs.

Baste the meatballs three times with All-Purpose Stir-Fry Sauce during the cooking process to ensure the meatballs are well-coated with a sheen of this fantastic sauce.

Don’t bother putting the meatballs on skewers—it’s a pain to do so, and you’ll end up taking the meatballs off the skewers to eat them anyway!

What do you serve as a side dish?

I sound like a broken record, but you can serve any vegetable side dish with tsukune. Need recommendations? You can make Instant Pot Vegetable Soup, Asian Cauliflower Fried Rice, or Smashed Cucumber and Carrot Salad. Or just toss a salad, people.

How do you store leftovers?

I store the leftovers in a sealed container in the fridge for up to 4 days or in the freezer for up to 6 months. I always freeze cooked meatballs and thaw them before I reheat them in the oven or air fryer.

Let’s make tsukune!

Serves 4 

Ingredients:

1½ pounds ground chicken thigh

1½ teaspoons Diamond Crystal kosher salt

½ teaspoon toasted sesame oil

2 scallions, minced

1 medium shallot, minced

1 dried shiitake mushroom

1 tablespoon avocado oil or high temperature cooking fat of choice

⅓ cup All-Purpose Stir-Fry Sauce

2 tablespoons toasted sesame seeds (optional)

Equipment:

Find all of my home kitchen gear here on this page.

Method:

Combine the ground chicken, salt, sesame oil, scallions, and shallot in a large bowl.

Use a microplane to grate the dried shiitake onto the meatball mixture.

Knead the mixture very thoroughly with your hands. The final texture should be sticky and tacky.

Fry up a tiny patty and taste it for seasoning. Adjust with additional salt if needed.

Cover the bowl and chill the meatball mixture in the fridge for at least an hour and up to a day. Chilling the mixture will make it easier to roll out your meatballs, but if you don’t have time, just make them right away.

When you’re ready to cook the meatballs, turn on the broiler and arrange the oven rack so that it’s 6 inches from the heating element.

While the oven heats up, brush a rimmed baking sheet or broiler pan with avocado oil. Scoop out 24 meatballs with a #40 disher (~1½ tablespoons)…

…and roll them into uniform size balls with your hands.

Arrange the chicken meatballs evenly on the greased baking sheet.

Broil the meatballs for 2 minutes, and then brush them with All-Purpose Stir-Fry Sauce. Rotate the tray 180 degrees.

Repeat the above step twice more so that the meatballs are cooked for a grand total of 8 minutes and the meatballs are basted with the sauce three times.

The meatballs are finished cooking when the tops are browned and cooked through. Make sure they don’t burn or get overcooked.

Top with toasted sesame seeds if desired. Serve immediately!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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Tsukune (Whole30 Japanese Chicken Meatballs)

These Whole30-friendly Tsukune, a savory Japanese grilled ground chicken meatball, can easily be baked at home in the oven!

1½ pounds ground chicken thighs

1½ teaspoons Diamond Crystal kosher salt  (use only ¾ teaspoon salt if using a fine grain salt)

½ teaspoon toasted sesame oil

2 scallions (minced)

1 medium shallot (minced)

1 dried shiitake mushroom

1 tablespoon avocado oil (or high temperature cooking fat of choice)

⅓ cup All-Purpose Stir-Fry Sauce

2 tablespoons toasted sesame seeds (optional)

Combine the ground chicken, salt, sesame oil, scallions, and shallot in a large bowl. Use a microplane to grate the dried shiitake onto the meatball mixture.

Knead the mixture very thoroughly with your hands. The final texture should be sticky and tacky.

Fry up a tiny patty and taste it for seasoning. Adjust with additional salt if needed.

Cover the bowl and chill the meatball mixture in the fridge for at least an hour and up to a day. Chilling the mixture will make it easier to roll out your meatballs, but if you don’t have time, just make them right away.

When you’re ready to cook the meatballs, turn on the broiler and arrange the oven rack so that it’s 6 inches from the heating element. While the oven heats up, brush a rimmed baking sheet or broiler pan with avocado oil.

Scoop out 24 meatballs with a #40 disher (~1½ tablespoons) and roll them into uniform size balls with your hands. Arrange the chicken meatballs evenly on the greased baking sheet.

Broil the meatballs for 2 minutes, and then brush them with All-Purpose Stir-Fry Sauce. Rotate the tray 180 degrees.

Repeat the above step twice more so that the meatballs are cooked for a grand total of 8 minutes and the meatballs are basted with the sauce three times.

The meatballs are finished cooking when the tops are browned and cooked through. Make sure they don’t burn or get overcooked. (The final internal temperature should be 165°F.)

Top with toasted sesame seeds if desired. Serve immediately!

Depending on how hot your broiler is, the meatballs may take longer or shorter to cook. Just keep an eye on them and stab them with a meat thermometer to double check that they are done.

You can cook the meatballs in an air fryer at 400°F following the directions in step 7 onward.

The post Tsukune appeared first on Nom Nom Paleo®.

[sensespike3-blog]

Grilled Sweet and Sour Chicken

A healthier take on the popular classic, this grilled sweet and sour chicken is fantastic! Thanks to a quick brine, the chicken is ultra tender, and that homemade sweet and sour sauce is divine (as always).

Disclaimer: Traeger Grills sent me a pellet grill to test out, but as always, all opinions and thoughts I share here are 100% my own. 

It’s no secret we are huge sweet and sour fans here in the remote wilderness of Idaho.

This baked sweet and sour chicken is one of the most popular recipes on my site (with almost 1,000 comments and tons of 5-star reviews), and it is still Brian’s favorite meal of all time after all these years.

I was making it long before I ever had a blog. And it’s the recipe most other “baked sweet and sour chicken recipes” around the internet hail from.

I’ll never stop making it, but I’m not going to lie, I’ve been wanting to make a quicker, grilled version for years – not only to eliminate the somewhat messy breading step but also for a healthier take on the popular classic.

This grilled sweet and sour chicken is crazy delicious.

It might look as simple as slapping some chicken pieces on the grill, slathering in sweet and sour sauce and calling it good. But you know me better than that, right?

There’s always a back story. A philosophy. A reason for the deliciousness.

First of all, the chicken gets a quick brining action that adds a ton of flavor and ensures super juicy and tender chicken. Brining is basically a water + salt + sugar bath for the chicken, and you don’t want to skip it for this recipe. Trust me.

Flavor! Juiciness! Love! Happiness! It’s all yours if you brine that chicken.

Second of all, while you could totally opt for a store bought sweet and sour sauce, I’ve learned not to mess with a good thing, so I brought in that insanelypopular (and super simple) sweet and sour sauce to use for this grilled version, and it’s definitely a match made in sweet and sour heaven.

The sauce gets a quick simmer on the stovetop to reduce and thicken just a little. And then it’s ready to get brushed on the chicken during the last few minutes of grilling…and drizzled liberally over the cooked chicken.

So, so yummy.

Even though some may wonder about alternative cooking methods, I highly encourage the grilling action for this recipe (although, fine, you could experiment with cooking in a skillet or broiler).

As I’ve mentioned many times over the years, I use my pellet grill/smoker for grilling. Traeger Grills recently sent me a new pellet grill to try out (it’s what I used for this recipe!), and it again confirmed to me that pellet grills are my jam. I love them – the flavor, ease of use, everything.

As a sidenote, I’ll be posting an (unsponsored) Camp Chef vs Traeger pellet grill side-by-side comparison soon since I get so, so many questions about it (and requests for a recommendation). Similar to these popular, and hopefully helpful, comparison posts: Kitchenaid vs. Bosch and Blendtec vs. Vitamix

In the meantime, make this grilled sweet and sour chicken! It is a delicious summer meal that takes regular ol’ grilled chicken to a place where you may want to be eating it every single day.

Skillet Zucchini and Squash Drop Biscuits Hot, cooked brown or white rice

One Year Ago: Crispy Southwest Chicken Wraps Two Years Ago: Instant Pot Perfect Brown Rice Pilaf Three Years Ago: Grilled Mojo Pork Tenderloin Tacos Freezable Option Four Years Ago: Stuffed Zucchini Enchilada Boats Five Years Ago: Fresh Green Bean Salad with Balsamic Dressing

Yield: 6 servings

Total Time: 2 hours 40 mins (includes brining time)

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients:

Brine:

2 quarts water (room temperature or cool water, not warm or hot)

1/3 cup (2.5 ounces) coarse, kosher salt (use half the amount for table salt)

1/4 cup (1.75 ounces) packed light or dark brown sugar

1/4 cup soy sauce

6 thin cut chicken breasts, about 2 pounds (or use 3-4 thicker chicken breasts and cut them in half lengthwise or pound thin)

Sweet and Sour Sauce:

1 cup (7.5 ounces) granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar

2 tablespoons soy sauce

1 teaspoon garlic powder

Directions:

For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.

Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.

For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates – that’s completely normal (and the sauce will not taste overly vinegary).

Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.

Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.

Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

Notes:

You can use up to four pounds of chicken using the same amount of brine. 

All images and text ©Mel's Kitchen Cafe.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: brine recipe adapted from Traeger’s Everyday Cookbook, sweet and sour sauce recipe from this baked sweet and sour chicken post

Posted on July 26, 2018 by Mel

Source: https://www.melskitchencafe.com/grilled-sweet-and-sour-chicken/

[watchend76-blog]

Grilled Sweet and Sour Chicken

A healthier take on the popular classic, this grilled sweet and sour chicken is fantastic! Thanks to a quick brine, the chicken is ultra tender, and that homemade sweet and sour sauce is divine (as always).

Disclaimer: Traeger Grills sent me a pellet grill to test out, but as always, all opinions and thoughts I share here are 100% my own. 

It’s no secret we are huge sweet and sour fans here in the remote wilderness of Idaho.

This baked sweet and sour chicken is one of the most popular recipes on my site (with almost 1,000 comments and tons of 5-star reviews), and it is still Brian’s favorite meal of all time after all these years.

I was making it long before I ever had a blog. And it’s the recipe most other “baked sweet and sour chicken recipes” around the internet hail from.

I’ll never stop making it, but I’m not going to lie, I’ve been wanting to make a quicker, grilled version for years – not only to eliminate the somewhat messy breading step but also for a healthier take on the popular classic.

This grilled sweet and sour chicken is crazy delicious.

It might look as simple as slapping some chicken pieces on the grill, slathering in sweet and sour sauce and calling it good. But you know me better than that, right?

There’s always a back story. A philosophy. A reason for the deliciousness.

First of all, the chicken gets a quick brining action that adds a ton of flavor and ensures super juicy and tender chicken. Brining is basically a water + salt + sugar bath for the chicken, and you don’t want to skip it for this recipe. Trust me.

Flavor! Juiciness! Love! Happiness! It’s all yours if you brine that chicken.

Second of all, while you could totally opt for a store bought sweet and sour sauce, I’ve learned not to mess with a good thing, so I brought in that insanelypopular (and super simple) sweet and sour sauce to use for this grilled version, and it’s definitely a match made in sweet and sour heaven.

The sauce gets a quick simmer on the stovetop to reduce and thicken just a little. And then it’s ready to get brushed on the chicken during the last few minutes of grilling…and drizzled liberally over the cooked chicken.

So, so yummy.

Even though some may wonder about alternative cooking methods, I highly encourage the grilling action for this recipe (although, fine, you could experiment with cooking in a skillet or broiler).

As I’ve mentioned many times over the years, I use my pellet grill/smoker for grilling. Traeger Grills recently sent me a new pellet grill to try out (it’s what I used for this recipe!), and it again confirmed to me that pellet grills are my jam. I love them – the flavor, ease of use, everything.

As a sidenote, I’ll be posting an (unsponsored) Camp Chef vs Traeger pellet grill side-by-side comparison soon since I get so, so many questions about it (and requests for a recommendation). Similar to these popular, and hopefully helpful, comparison posts: Kitchenaid vs. Bosch and Blendtec vs. Vitamix

In the meantime, make this grilled sweet and sour chicken! It is a delicious summer meal that takes regular ol’ grilled chicken to a place where you may want to be eating it every single day.

Skillet Zucchini and Squash Drop Biscuits Hot, cooked brown or white rice

One Year Ago: Crispy Southwest Chicken Wraps Two Years Ago: Instant Pot Perfect Brown Rice Pilaf Three Years Ago: Grilled Mojo Pork Tenderloin Tacos Freezable Option Four Years Ago: Stuffed Zucchini Enchilada Boats Five Years Ago: Fresh Green Bean Salad with Balsamic Dressing

Yield: 6 servings

Total Time: 2 hours 40 mins (includes brining time)

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients:

Brine:

2 quarts water (room temperature or cool water, not warm or hot)

1/3 cup (2.5 ounces) coarse, kosher salt (use half the amount for table salt)

1/4 cup (1.75 ounces) packed light or dark brown sugar

1/4 cup soy sauce

6 thin cut chicken breasts, about 2 pounds (or use 3-4 thicker chicken breasts and cut them in half lengthwise or pound thin)

Sweet and Sour Sauce:

1 cup (7.5 ounces) granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar

2 tablespoons soy sauce

1 teaspoon garlic powder

Directions:

For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.

Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.

For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates – that’s completely normal (and the sauce will not taste overly vinegary).

Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.

Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.

Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

Notes:

You can use up to four pounds of chicken using the same amount of brine. 

All images and text ©Mel's Kitchen Cafe.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: brine recipe adapted from Traeger’s Everyday Cookbook, sweet and sour sauce recipe from this baked sweet and sour chicken post

Posted on July 26, 2018 by Mel

Source: https://www.melskitchencafe.com/grilled-sweet-and-sour-chicken/

[drawerevent03-blog]

Grilled Sweet and Sour Chicken

A healthier take on the popular classic, this grilled sweet and sour chicken is fantastic! Thanks to a quick brine, the chicken is ultra tender, and that homemade sweet and sour sauce is divine (as always).

Disclaimer: Traeger Grills sent me a pellet grill to test out, but as always, all opinions and thoughts I share here are 100% my own. 

It’s no secret we are huge sweet and sour fans here in the remote wilderness of Idaho.

This baked sweet and sour chicken is one of the most popular recipes on my site (with almost 1,000 comments and tons of 5-star reviews), and it is still Brian’s favorite meal of all time after all these years.

I was making it long before I ever had a blog. And it’s the recipe most other “baked sweet and sour chicken recipes” around the internet hail from.

I’ll never stop making it, but I’m not going to lie, I’ve been wanting to make a quicker, grilled version for years – not only to eliminate the somewhat messy breading step but also for a healthier take on the popular classic.

This grilled sweet and sour chicken is crazy delicious.

It might look as simple as slapping some chicken pieces on the grill, slathering in sweet and sour sauce and calling it good. But you know me better than that, right?

There’s always a back story. A philosophy. A reason for the deliciousness.

First of all, the chicken gets a quick brining action that adds a ton of flavor and ensures super juicy and tender chicken. Brining is basically a water + salt + sugar bath for the chicken, and you don’t want to skip it for this recipe. Trust me.

Flavor! Juiciness! Love! Happiness! It’s all yours if you brine that chicken.

Second of all, while you could totally opt for a store bought sweet and sour sauce, I’ve learned not to mess with a good thing, so I brought in that insanelypopular (and super simple) sweet and sour sauce to use for this grilled version, and it’s definitely a match made in sweet and sour heaven.

The sauce gets a quick simmer on the stovetop to reduce and thicken just a little. And then it’s ready to get brushed on the chicken during the last few minutes of grilling…and drizzled liberally over the cooked chicken.

So, so yummy.

Even though some may wonder about alternative cooking methods, I highly encourage the grilling action for this recipe (although, fine, you could experiment with cooking in a skillet or broiler).

As I’ve mentioned many times over the years, I use my pellet grill/smoker for grilling. Traeger Grills recently sent me a new pellet grill to try out (it’s what I used for this recipe!), and it again confirmed to me that pellet grills are my jam. I love them – the flavor, ease of use, everything.

As a sidenote, I’ll be posting an (unsponsored) Camp Chef vs Traeger pellet grill side-by-side comparison soon since I get so, so many questions about it (and requests for a recommendation). Similar to these popular, and hopefully helpful, comparison posts: Kitchenaid vs. Bosch and Blendtec vs. Vitamix

In the meantime, make this grilled sweet and sour chicken! It is a delicious summer meal that takes regular ol’ grilled chicken to a place where you may want to be eating it every single day.

Skillet Zucchini and Squash Drop Biscuits Hot, cooked brown or white rice

One Year Ago: Crispy Southwest Chicken Wraps Two Years Ago: Instant Pot Perfect Brown Rice Pilaf Three Years Ago: Grilled Mojo Pork Tenderloin Tacos Freezable Option Four Years Ago: Stuffed Zucchini Enchilada Boats Five Years Ago: Fresh Green Bean Salad with Balsamic Dressing

Yield: 6 servings

Total Time: 2 hours 40 mins (includes brining time)

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients:

Brine:

2 quarts water (room temperature or cool water, not warm or hot)

1/3 cup (2.5 ounces) coarse, kosher salt (use half the amount for table salt)

1/4 cup (1.75 ounces) packed light or dark brown sugar

1/4 cup soy sauce

6 thin cut chicken breasts, about 2 pounds (or use 3-4 thicker chicken breasts and cut them in half lengthwise or pound thin)

Sweet and Sour Sauce:

1 cup (7.5 ounces) granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar

2 tablespoons soy sauce

1 teaspoon garlic powder

Directions:

For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.

Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.

For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates – that’s completely normal (and the sauce will not taste overly vinegary).

Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.

Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.

Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

Notes:

You can use up to four pounds of chicken using the same amount of brine. 

All images and text ©Mel's Kitchen Cafe.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: brine recipe adapted from Traeger’s Everyday Cookbook, sweet and sour sauce recipe from this baked sweet and sour chicken post

Posted on July 26, 2018 by Mel

Source: https://www.melskitchencafe.com/grilled-sweet-and-sour-chicken/

[blackbrian6-blog]

Super Soy Me - North Bay Bohemian

Like any typical chump, I planned to start an ambitious new diet on New Year's Day. Fine, the day after New Year's Day.

The diet was strict, but had just one simple rule: Eat food, mostly frozen, as much as I want, on a $100 per week budget. And here's the kicker: Eat only food that's made by Amy's Kitchen, the privately held natural foods manufacturer based in Petaluma. Yes, it was a bold plan.

Day 1: I load a frozen, gluten-free tofu scramble breakfast wrap in the microwave oven, starting the day's calorie count at 300. At lunch it's a chili mac bowl, 420 calories, and later a spinach pizza pocket sandwich, 280 calories. Dinner brings a longtime favorite to the table; veggie loaf with mashed potatoes, peas and carrots. But those 340 calories don't feel like enough, so I round out the evening with a spinach pizza snack, and 380 additional calories.

Day 2: I'm a little hungover. Ugh, what happened?

The Perils of a Cruelty-Free Diet

I'm on this diet partly to see if man can live on Amy's alone. While it's a controlled experiment, it's not an inhumane experiment, so I did not forswear the enjoyment of a few glasses of wine with dinner, before dinner, or after dinner. Besides, eliminating the beverage variable might have skewed the results, right? Instead, I opt for certified organic wine, in the spirit of Amy's Kitchen, whose listed ingredients are nearly all prefaced with "organic," save the sea salt and black pepper.

The problem: after unpacking five frozen meals from five cardboard cartons, I'd only packed in 1,720 calories on that first day. No doubt the wine hit a little harder because that's well below the 2,000 daily calories that nutrition labels are based on, or the recommended 2,400 calorie diet of a moderately active male of my age, and weight.

Ah, that weight. The other reason for the diet was to lose a little of it. I demur from saying what that weight is, lest some readers then wish to knock me around a bit, but suffice it to say that I feel like the image of some kind of corpulent, late career Orson Welles. (More like Audrey Hepburn, remarked a more portly friend a few years back. That smarts a bit, but then again—such style!) What's that about body image self-acceptance? Stuff self-acceptance in a cheeseburger. I demand to get back that flat belly that I haven't seen since age 29, and I'll try any diet in that service. The allure of Amy's is the quick and easy calorie counting, printed right on the box, and de facto portion control. The convenience of simply reheating frozen food, too, leaves more time for that moderate activity.

Lesson learned, on to Day 2: Country bake breakfast, 420 calories; veggie sausage, 55 calories; brown rice and vegetables bowl, 260 calories; meatless Italian sausage, mushroom and olive pizza, 930 calories. Yes, I know the pizza is supposed to be three separate servings, but the day's total is only 1,665 calories. Yet I feel stuffed. Might be because I'm not used to consuming so many carbohydrates (see the surprise tally at the end of the article), and that's a criticism I've heard of products like Amy's: organic or not, isn't it too high in sodium, too stuffed with carbohydrates, like other processed snack foods? When I announced my dietary goal to someone at the company (who shan't be named), in fact, the response was: "But what about vegetables?"

In an era when consumers are being advised to eat whole foods, and lower on the food chain, Amy's occupies an interesting space in between the good reputation of organic foods and the bad rap on processed foods. Frozen foods have taken some heat since the "TV dinner" days of my childhood, when, notwithstanding mom's cooking being the best, it was a special treat to have those tin foil tray dinners once a week. Meanwhile, Amy's Kitchen, launched by Rachel and Andy Berliner in 1987 (the original conceit was that they couldn't find any time-saving convenience foods that were of homemade quality, after the birth of their daughter, Amy, who is now a co-owner in the company), has puffed up from one pot pie sold in what used to be called "health food" stores in Northern California and Oregon, to 260 products sold in megastores the likes of Target, in 29 countries. Revenue in 2017 totaled $500 million.

Can they stay true to home-cooked ideals at such a scale? I've got to get behind the kale curtain, and see how the organic tofu sausage is made.

Amy's, Can You Hear Me?

Day 3: I've had no luck trying to contact the public relations desk at Amy's, so, fueled only by their breakfast scramble, 360 calories, and veggie sausage, 55 calories, I set out by bicycle for the company headquarters in Petaluma. Am I helping to offset the carbon footprint of these packaged meals, or is their economy of scale inherently more efficient than my home stovetop? Will there someday be fewer veal crates, like the ones that I'm passing by on Stony Point Road, because of vegetarian options like Amy's provides? These are things I think of on my ride. Besides that biking in heavy traffic sucks veggie meatballs.

It wasn't enough. On Lakeville Highway, a few blocks short, and fatigued, I have to turn back or else miss the last SMART train back to Santa Rosa until late afternoon.

Breakthrough at the Drive-Thru

I get a new idea on the train, remembering the Amy's Drive-Thru restaurant in Rohnert Park. It's a long shot, but at the very least, after ordering a single veggie cheeseburger and fries (alas, I am not asked to "super-size" my order to the signature double patty "Amy" burger), I can ask for any kind of help at the register. I'm in luck—Dave Wolfgram, president of Amy's Drive-Thru Restaurants, is working on his laptop a few tables over. He seems genuinely concerned and promises to hook me up with HQ.

Although this joint is as bustling as it was on my first visit over three years ago ("Understanding Amy's," Sept. 9, 2015), Amy's has rolled out their takeover of the fast food nation at, well, an organic pace. An outpost in SFO (Amy's "fly-thru"?) is scheduled for July, with a Corte Madera drive-thru opening in 2020.

How the Organic Tofu Sausage is Made

I'm in! I meet Paul Schiefer for a tour of Amy's flagship production facility, which has been located on Santa Rosa's Northpoint Parkway since the early days. Schiefer, who is a nephew to the Berliners, grew up with the business, and is now senior director of sustainability.

On the way to the dressing room where I'll don a smock, hairnet and beard net, I'm already distracted by a novel sight: two vending machines in the break room are stocked with Amy's entrées. They're sold to employees for just $1 to $1.50. But the Blue Sky organic cola in the adjacent vending machine, Schiefer admits, isn't as popular with employees as Pepsi. No strict diets here: there's a Frito-Lay option, too.

Workers are everywhere on the plant floor, monitoring computer screens, carting multi-level tray carts here and there. Look, there goes my old friend, the lentil loaf! Over there, veggie sausage, destined for a country bake. In one room, which is as big as most winery cellars I see, pinto beans cascade in an industrial waterfall, while a worker tends to a steaming kettle perched high in the middle distance.

A smaller room houses one of the largest tofu-making facilities on the West Coast, according to Schiefer. Here are whole soybeans, soaked and removed of fiber, which goes to a dairy. Then, hot soy milk pours forth, and further down the line, blocks of fresh tofu, some 9,400 pounds per day, are cut and sent on to their rendezvous with organic oats, organic bulgar wheat and organic onions and more to, yes, make the tofu sausage.

On the kettle deck, an enchilada sauce has just been made—we see it later on down the line, where freshly frozen entreés clank off the conveyor belt. Tomato sauces are made from fresh tomatoes. Vegetables such as broccoli may be fresh, or flash frozen, since there are only two harvests a year from their supplier. "We'd rather get it all fresh, in season, than go to the ends of the earth to bring it in," says Schiefer.

In the burrito room, bean and cheese filling plops onto tortillas, made fresh in the room next door, in a way that my minder from the marketing department doesn't wish me to photograph. But it's all hand work after that. One employee tells me, still folding while turning away from the assembly line to explain, that she's been honing her technique for 21 years, shaping the filling, and folding six or more ways in a flash of hand movements I can hardly follow.

One thinks of frozen foods as the ultimate deracinated, non-local product. But here, I have the dissonant revelation that, at least for the North Bay, this is truly local. All this time, my frozen bean burrito (and another 160,000 of them per day) has been hand-rolled just across town. (Soups are made in Idaho, however; pizza in Medford, Ore.)

The Results

At the end of a week, I had to stop the experiment. Not necessarily because I felt "over stuffed" on just 1,940 calories, as I noted on Day 6, or "strangely tired" on Day 7. My weight jumped up at first, but I ended up a few pounds lighter. Still, I would have been willing to carry out a more rigorous one-month experiment. But if I didn't bust my waistline, I busted my budget: $140 for seven days.

I should note that the company does not endorse an all-Amy's diet. Instead, they offer meal plans on their website incorporating fresh fruits and vegetables, nuts and smoothies, most with just one Amy's product per day. That said, I felt that I might have had a real serving of veggies with their Asian-inspired entrées, like the dumplings in savory Hoisin sauce, and for a frozen food, they tasted fresh enough. And in the harvest casserole bowl, there's surely close to a half-cup of sweet potatoes, kale and Swiss chard—it'd be hard to excuse all that quinoa otherwise.

According to Schiefer, I'm correct in my assessment that while the frozen food business is stagnant in general, Amy's is bucking the trend, and has been growing faster than the category for years. Still, some of the traditional tray-style dinner styles have been pulled off the line: RIP, Southern meal, chili and corn bread, and good ol' veggie steak and gravy.

All told, I ate not more than 1,700 calories per day. The protein count averaged 67 grams daily — not bad — and carbohydrates actually averaged less than the Daily Value, at 200. But sodium indeed hit more than 3,200 milligrams per day, higher than the Centers for Disease Control and Prevention's recommendation of less than 2,400, but a little under the average American's intake. Amy's does offer low sodium versions with less than half that of the typical entrée.

The next week I flipped a 180 and launched an ultra-low-carb diet of meat, cheese and vegetables for the next month. I felt pretty good on it. And I gained back five pounds.

Source: https://www.bohemian.com/northbay/super-soy-me/Content?oid=8755813

[tentbat8-blog]

Instant Pot Golden Lentil & Spinach Soup

December 27, 2018

I shared this Instant Pot Lentil Soup recipe nearly two years ago, and it’s been one of my top-most-visited (and top-rated!) recipes ever since. Instant Pot Lentil Soup is the perfect thing to make in your electric pressure cooker – it really is super easy and with that intense cooking environment, the flavors are seriously amped up.

If you received an Instant Pot from Santa, read on for the honest thoughts I was having about mine after I got my own a couple of years ago (along with a handful of tips and tricks). And then break out the lentils, spices, and spinach because this Instant Pot Lentil Soup recipe will be the perfect thing to make first! Add some crusty bread – and a green salad if you like – and you’ve got a seriously comforting wintertime meal.

—

Well, we bought an Instant Pot (finally!) a few weeks ago, and as my friend Laurie says, there’s a definite learning curve. While I am growing to really like this herkin’ new appliance that we have exactly zero counter space for, I have to say it is not the most intuitive to operate. Either that, or I’m really dumb. (I suppose it’s a bit of both).

I’ve finally figured out how to both saute and use the manual feature. I’m not sure what the difference is between the manual feature and all the other buttons on there; I tried some of them without much luck.

I have figured out that “On” means it’s warming up and then a number on the screen means it’s actually starting to cook and it’s counting down the minutes left. And then the next number on the screen, which apparently says “LO” and then has two numbers on the right, shows it is done cooking and is now on low heat to keep the food warm. The number then counts back up.

Naturally.

I’ve also come to terms with the fact that “instant” it is not. Yes, actual cooking time for some items like dried legumes is faster – but sometimes you also have to account for sauteeing (right in the pot, which is nifty), and then there’s the warm-up time, which is usually about 10 minutes, plus you need to add the depressurizing time AFTER it cooks if you’re making a recipe that needs it. My guy and I have decided that the “Instant Pot” should actually be called the “Hands-Off Pot,” because while it may not be the fastest ever, it is definitely zero-maintenance once the lid goes on.

Hard-boiled eggs? All they’re cracked up to be, for sure – the peel, indeed, comes clean off with hardly any effort. (I share all about how to make hard-boiled eggs in the Instant Pot here).

Rice cooks up like a champ – a little bit faster than stovetop (yay!) and pretty perfect.

Steel cut oats in the Instant Pot are the bomb. I love how creamy they come out, and I don’t have to keep stirring them.

So, bonus! And then we have this Instant Pot lentil soup with turmeric and spinach and goodness and light (hint: so good).

Here’s where the Instant Pot really shines, because while it’s not necessarily intuitive (for me) – or truly instant, for that matter – it does take whole, healthy ingredients and squeeze the most flavor it can out of them. This Instant Pot lentil soup cooks for a mere 12 minutes (not including warm-up time), but it tastes like it simmered all day. Basically, I LOVE THIS SOUP. And, once you know your way around the Instant Pot, it really is super easy to whip up.

I call it “golden” because it sports the current it-food, turmeric, which gives it sort of a golden glow. This really is a vibrant lentil soup both looks-wise and taste-wise – it packs a ton of flavor and nutrition and it’s about the coziest dinner around.

So my take on the Instant Pot? Overall, it’s a yes. Get one, but keep your expectations in check and know there’s a bit of a learning curve. And then make some of this lentil soup.

More Instant Pot Lentil Soup Recipes

Instant Pot Vegan Herbed French Lentil Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!

Instant Pot Curried Carrot Red Lentil Soup – Another ★★★★★ five-star rated recipe! Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.

Instant Pot Lentil Vegetable Soup. A back-to-basics, hearty, yet full-of-flavor lentil soup with green lentils, carrots, celery, and thyme. Delicious!

FAQs about this Instant Pot Lentil Soup Recipe

Q: I tried making it and when I went to open the instant pot the lentils absorbs all of the liquid! I don’t know why that happened! A: Did the Instant Pot seal? I’ve had this happen. I’ve forgotten to make sure my handle is in the “seal” position, or I’ve needed to clean the sealing ring, lid area, float valve, and anti-block shield. Usually one of those things is the culprit. 

Q: What size Instant Pot are you using? A: I am using a 6-quart Instant Pot.

Q: How would you edit this recipe for a 3-quart Instant Pot?  A: I have not tried the recipe in a 3-quart, but as long as you don’t double the recipe, everything should be the same. 

Q: Can I double this recipe? A: I have tried doubling this recipe and while it cooks up just fine, the flavor isn’t quite as nice. I’m honestly not quite sure why that is, but I’m determined to figure it out!

Q: Can I use other lentils other than brown lentils? A: Yes! But be prepared to alter your cooking time and know the outcome may be different than what you see in photos. French green lentils would up the time to about 20 minutes. Split red lentils would take more like 8 minutes but they will dissolve as red lentil do. 

Q: Can I freeze this lentil soup? A: Yes, it freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up. 

Q: Can you make this in a pot on the stove? I haven’t tried it that way yet, but I’m sure you can – I’d say it should take about 35-40 minutes? 

Q: Is it 12 minutes manual on low or high pressure? A: High pressure. 

Yield: Serves 4

Prep: 5 mins

Cook: 30 mins

Total: 35 mins

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

Ingredients:

2 teaspoons olive oil

1/2 medium yellow onion, diced (about 1 cup)

2 medium carrots, peeled and diced (about 1 cup)

1 medium stalk celery, diced (about 1/2 cup)

4 medium cloves garlic, minced (about 2 tablespoons)

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon dried thyme

1 teaspoon kosher salt + more to taste

1/4 teaspoon freshly ground black pepper+ more to taste

1 cup dry brown lentils, rinsed well in cold water

4 cups low-sodium vegetable broth

8 ounces (about 6 cups) baby spinach

Directions:

Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.

Add the lentils and pour in the broth. Stir.

Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.

The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).

Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.

Keeps in the refrigerator for about 3 days. Freezes well too!

Cook time includes sautéing and warm-up.

Nutrition Information

Yield: Serves 4, Serving Size: 1 1/4 cup

Amount Per Serving:

Calories: 134 Calories

Total Fat: 3g

Sodium: 580mg

Carbohydrates: 17g

Fiber: 8g

Sugar: 4g

Protein: 9g

All images and text ©Kare for Kitchen Treaty.

Originally published January 7, 2017. Last updated December 27, 2018.

Kare

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

Source: https://www.kitchentreaty.com/instant-pot-vegan-golden-lentil-spinach-soup/

[orbemnews]

The Pepper Thai Cookbook: Chrissy Teigen's mom talks food, family and her need for Thai spice (CNN) — As anyone who’s visited Thailand knows, food is a key part of the experience. Whether you’re street side in Chiang Mai slurping back a bowl of khao soi noodles or enjoying a Michelin-starred Thai meal in a high-end Bangkok restaurant, the memories of those powerful, balanced flavors stay with you long after you’ve left the country. Vilailuck “Pepper” Teigen knows this all too well. Mother of model, TV personality and entrepreneur Chrissy Teigen, Pepper emigrated to Utah from Thailand’s northeast Isaan region in the early 1980s. For years, she says she tried to replicate the flavors of home, struggling to find ingredients in the small American town she lived in. “When I had Chrissy as a baby I remember going to a little market,” she tells CNN during a recent video interview. “I was the only Asian in that little town — Delta, Utah — where Chrissy was born and I requested ‘Can you bring in bean sprouts and lemon grass please?’ And they did. But other than that, I had to travel 100-200 miles just to get gaprao (Thai basil).” Today, Pepper lives in Los Angeles with Chrissy, son-in-law John Legend and their two kids, Luna and Miles. She makes regular cameos on their Instagram feeds, often appearing in the kitchen cooking alongside Chrissy or her grandkids, or joining them on their travels. Pepper’s influence can be found in Chrissy’s two cookbooks and on her Cravings website. But for the first time, the mom/grandmother is sharing her stories and recipes in her very own book. “The Pepper Thai Cookbook,” out this week, is an 80-recipe collection filled with gorgeous photos of food and her family, accompanied by laugh-out-loud anecdotes and touching memories of her experiences growing up in Thailand and her life in the US. “It’s just kind of like having a baby again!” Pepper says of her new book. “The same feeling. I’m so excited and a little bit nervous.” The book features dishes from several regions of Thailand. But Pepper puts her own spin on some of them — pad Thai brussels sprouts, anyone? — while also including other family staples like scalloped potatoes, the first “American dish” she learned to make. “Our family loves to eat,” says Pepper. “So I have my favorites from Isaan (in the book) because that’s where I’m from originally. That’s my most favorite flavor. And then my family likes exploring some northern and southern Thai foods.” “Don’t be afraid” Thai cookbooks can often be intimidating for at-home chefs, depending on the availability of ingredients or personal dietary restrictions. But Pepper knows from experience that adaptations are often unavoidable and just wants people to have fun in the kitchen, saying she regularly gets asked for advice on how to make Thai recipes healthier or vegetarian-friendly. “Thai people tend to eat all day. A little bit here, a little bit there. Food is everywhere. The aroma of street food hits you as soon as you walk out the door in the morning.” Vilailuck “Pepper” Teigen “Don’t be afraid,” she says enthusiastically. “I worked very hard with the writer’s (Garrett Snyder’s) help so we got it. It’s easy, and simple.” What wasn’t easy, though, was having to document the measurements for each recipe. Pepper says a lot of what she does in the kitchen is based on instinct, so she had to figure out how much of each ingredient she was actually using. “Everything comes from my head, so the measuring, the weight…that was the biggest challenge. When I did it myself I don’t need a recipe — when I needed two tablespoons I did it without measuring. But I tested myself. It was almost exactly perfect every time.” Exploring the tastes of Isaan Pepper grew up in the small city of Nakhon Ratchasima — unofficially known as Korat — in Isaan, where her grandparents were rice farmers. This region is famed for offering some of Thailand’s greatest culinary hits, including larb (a spicy minced meat salad) and som tum (papaya salad). (See recipe for Pepper’s fried chicken larb at the end of this feature.) These bold, intense flavors were always a part of Pepper’s life. The oldest of five kids, she says she was in the third grade when she began helping out her mother, who worked in a school cafeteria. “I started going to the market with my mom and came back at about 5 or 6 in the morning and just started preparations,” she recalls. “I was the sous chef for my mother before I could leave for school. At lunch time I had to come down and help her selling, like a food vendor.” Pepper feels Thailand’s reputation for being food-obsessed is deserved, with the question “gin kao yung” — have you eaten yet — a constant fixture in everyday conversations. “Thai people tend to eat all day,” she says with a laugh. “A little bit here, a little bit there. Food is everywhere. The aroma of street food hits you as soon as you walk out the door in the morning.” Even though it’s been decades since she left Isaan, Pepper says she needs to eat Thai food once a day — which can get tricky given how often she’s on the road with Chrissy, John and the kids. “Every time we travel I start packing chili peppers, a krok (mortar and pestle for crushing ingredients like chilies and garlic), instant noodles, chili powder, fish sauce,” she says. “Travel for me is very difficult because I have to have Thai food.” Fortunately, she says her Grammy-winning son-in-law is an adventurous eater who isn’t afraid to try new flavors. “John is so good!” she says when asked whether he can handle spicy food. “He can eat all the things with me. He’s a very good sport. He tries everything. When we were back in my hometown he tried all the bugs in the bug cart.” That trip took place two years ago. Pepper brought Chrissy, John, Luna and Miles back to Korat with her, where they explored the city’s street food scene. A visit to a local market caused a bit of chaos, with fans swarming the family as they made their way through the crowd, their tour even broadcast live on Facebook. Pepper acknowledges it’s difficult to travel with her celebrity daughter and son-in-law given the attention they attract, but feels honored to have received such a warm welcome in her hometown — she was even granted a key to the city of Korat from local officials. “I’m so happy people recognized me,” says Pepper. “From just being a little girl who goes to the market every day, to being a mother… and look at me now.” Introducing her grandkids to Thai flavors When visiting Thailand, Pepper says she always has to have a bowl of boat noodles. Shutterstock When asked to single out the first thing she eats when she steps off the plane in Bangkok, there’s no hesitation. “Ahhh, me and Chrissy gotta go get boat noodles!” she says, referring to kuai tiao ruea — small bowls of beef or pork noodles with a hearty broth accompanied by herbs and veggies. The name is derived from the original vendors who once paddled through the canals and rivers in and around Bangkok, cooking steaming hot bowls of noodles right in their boats. Today, they are served in restaurants as well but you can still enjoy the classic, floating version. “Sometimes we get in the car and go straight from the airport, straight to Ayutthaya where (some of the best) boat noodles are,” says Pepper. Though Chrissy might be a huge fan of Thai food now, Pepper says that wasn’t always the case. In the intro of her book, she notes how her famous daughter always wanted American foods like grilled cheese and pizza when she was a kid. But as Chrissy grew older, she began to ask for all those Thai dishes she grew up cooking and eating with Pepper. Pepper’s grandchildren, on the other hand, already have Thai favorites of their own, which are included in the book. “They love my food! They always ask for it and I enjoy doing it, I am so happy. Luna advised me this morning, ‘Tell them I love your jok,'” says Pepper, sharing the advice her five-year-old granddaughter gave her about what to discuss during the interview with CNN. Pepper says her fried chicken is also a hit, and Miles, who is nearly three, particularly loves her ribs — with lots of garlic. These days, Pepper doesn’t have to travel hundreds of miles for ingredients. She says she has a garden filled with fresh produce, while other items are easy to find in Los Angeles, allowing her to cook all her Thai favorites at home. And as the Thai-American embarks on her latest journey as a cookbook author, she says Chrissy has been a huge source of support and comfort along the way, encouraging her to share her recipes with the world. “She’s just so proud of me,” says Pepper, breaking into her trademark smile. Recipe: Pepper’s Fried Chicken Larb Pepper’s Fried Chicken Larb. Jenny Huang/Clarkson Potter Serves 2-4 FOR THE DRESSING — 2 tablespoons fresh lime juice — 1 tablespoon fish sauce — 1 teaspoon light brown sugar — 1 tablespoon Toasted Rice Powder, store-bought or homemade — 1 teaspoon Roasted Chile Powder FOR THE LARB — 6 fried chicken tenders (about 12 ounces), sliced, or 3 heaping cups of chopped fried chicken — 1 medium shallot or ½ red onion, halved and thinly sliced (about ½ cup) — 4 scallions, thinly sliced (about ¼ cup) — ¼ cup packed cilantro leaves — ¼ cup torn mint leaves FOR SERVING — Cooked sticky rice or jasmine rice Make the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder, and chile powder until combined. Set aside. Make the larb: Preheat the oven to 400°F. Spread the chicken on a sheet pan and bake until heated through, 10 to 15 minutes. In a large bowl, combine the warm chicken, shallot, scallions, cilantro, and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty, and a little spicy (like me). Serve immediately with rice. Recipe reprinted from The Pepper Thai Cookbook, available online now and in bookstores around the world. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Book photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House. Source link Orbem News #Chrissy #cookbook #Family #Food #mom #Pepper #Spice #talks #Teigens #Thai