#they get crushed and put into boiling kettle and into a blender!!

[varpusvaras]

Hey Ven >:3🧡

NO. Nuh-uh.

This is what happens to the Evil Fruits.

[starwritesstuff]

i would do anything for you to love me like i'm an american hero

(Chap 1)

yeah yeah yeah this is a rainbow kitten surprise song title i can't help myself- i did draw quite a bit of inspo from this song anyhooooozzllessss i put this on ao3 but i figure since i be writing stuff here too i'll post it here.

summary: You hold your hand out and introduce yourself. “Figured I should at least give you my name since I make it a point to bother you every time I see you here.” He takes it, grip warm, firm. “I’m Leon Kennedy.” Gives you a crooked grin. “And you’re not a bother.” Oh? You weren’t, huh? ---- You're pathetic and in love with your best friend. How do you love a ghost?

word count: 3,127

rating: this chapter is g rated buuuttt there is eventual smut so i cannot recommend minors reading this fic- also pls brace yourselves for a lotta angst i'm rly gonna PUT THEM THROUGH A BLENDER (insert me rubbing my hands together like some kinda Machiavellian freak)

The first time you meet Leon it’s in a cafe. He’d bumped into you in line. Leon muttered a sheepish apology and you thought it had been downright adorable.

You’d flirted shamelessly with him- how could you not? With looks like that, the near innocent way he had said sorry. He’d just stood there, a bit awkward, and you’d thought- god what a cutie.

After that you had started to see him a lot more frequently at that cafe and, well, you hadn’t been a regular. But you became one since that first interaction.

It’s not for another month that you get the courage to do more than make flirtatious comments- though he’s always a good sport about those.

“Anyone ever told you you’re kind of an awkward guy?” You ask him, sipping on your hot latte. Eyeing him. He startles, turning a very blue gaze your way.

“Ah, yeah.” He laughs, a dry thing, and rubs the back of his neck. “Might have been once or twice.” Oh could he get any more sweet? He reminds you of a puppy.

You hold your hand out and introduce yourself. “Figured I should at least give you my name since I make it a point to bother you every time I see you here.”

He takes it, grip warm, firm. “I’m Leon Kennedy.” Gives you a crooked grin. “And you’re not a bother.” Oh? You weren’t, huh?

The two of you are standing in the lobby, someone shuffling past you to get to the line. Right. You’re in the way.

You turn back to Leon, grinning. “Do you want to come sit with me? Save me from boring reports?” You watch a flush settle along the back of his neck, crawling up to turn the tips of his ears red. You’re so in trouble.

Leon returns your grin with teeth that are slightly crooked. Furthering your deep descent into your crush.

------------------------------------------------------------------------------

If you paced any more you’d likely wear a tread into the carpet.

It had been months, you think, since you heard from Leon. More since you last saw him.You knew he had an unorthodox job. Something dangerous. Leon always returned a little more banged than when he left.

You didn’t expect Leon, who was more or less a sweet, bashful guy, to have a job like that. But he always, always managed to make contact when he was gone. Whatever had happened you just hoped, wished, prayed to what deity would listen that he was okay. That he wasn’t dead. That he’d come back, even if he was banged up.

You force yourself to quit your relentless back and forth. Tea. You wanted- needed some tea. That honey chamomile you’d gotten last week at the store. You had some clover honey pops to go with it, if you could find them. You tap your fingers impatiently on the stove handle, waiting for the kettle to boil. When it does, you ignore the shakiness of your hands as you pour it over two bags. You like your tea strong.

Walking over to your couch, collapse. Curse loudly when you slosh some of that hot tea fresh off the stove on your fingers. You stick your pointer and middle finger in your mouth, wincing at the stinging pain. Gotta turn something on the TV, distract yourself. You settle on The Great British Bake Off. Stupid stuff, but you liked the friendly competition. And you got to see some pretty neat creations.

You settle into the couch, worn and comfy from years of use, like most of the things in your home. What can you say, you liked homey, comfy things. You draw the fuzzy blanket draped over the couch to you. Wrap yourself up. Sip your tea. And watch Paul Hollywood stare with his weird blue eyes.

It’s actually doing a great job of taking your mind off of Leon. British accents and pastries have that effect, you think. The heat kicks on and you take your sweater off, leaving you in your thin camisole. Too hot for blankets, sweaters, and the heat on. You pillow your head on the arm of the couch.

You don’t know what wakes you. But the hairs on the back of your neck prickle and you have this awful feeling of being watched. Your living room was dark, your TV having gone into that energy saving mode it does when it’s on too long. You stay very still, heart pounding. There’s a creak and you know someone is there.

Could be one of two things because honestly, the only person that could access your home was Leon. Or, conversely, a burglar. Murderer. Whatever.

“Leon?” That seems the most obvious choice. You slowly sit up, rubbing gritty sleep from your eyes.

“Yeah.” Comes his husky reply.

“Christ. What time is it?”

“Just after one in the morning.” Soft light floods the room; he’s turned on one of your floor lamps. You shove a hand through your hair. You slept all of four hours probably. Your mouth is fuzzy and you run your tongue over them. Tastes nasty, too. You must’ve fallen asleep with your mouth open. You hate doing that.

He comes over, to sit by you on the couch and god he does not look good. He’s got a cut over the bridge of his nose, deep purple coloring under his eyes and his straight brows are hung low, scrunching over his nose.

“So” you start. Stop. Take a drink of cold tea to wet your throat. This was awkward. Your locks had been changed. Did he pick them?

He isn’t looking at you, rather he’s looking at the floor. His hands hang loosely between his knees, elbows planted on his thighs. Leon looks exhausted. You had meant to rage at him a little when you saw him next. But you couldn’t bring yourself to do that right now. Not when he looks like this.

“Long trip?” You settle on. Leaning back under your blanket, cradling that cold cup of tea in your hands. Just for something to do.

“Something like that”, he grunts. Opens his mouth, then closes it again. He shakes his head and for a wild moment you’re reminded of a dog shaking its floppy ears. You say nothing, turn your attention back to your tea. It’s tense. You rub your finger along the rim of the cup.

“I suppose I owe you an apology.” Leon’s squinting at you now. He looks unsure, like maybe you have the answers. You shrug instead. Your shoulders get stuck up by your ears though, hunching. You force them down.

“If you want.” Out of the corner of your eye you see Leon’s eyes slide over to you. He doesn’t seem familiar to you right now. There’s no boyish light in his eyes, no silly puppy look to his features. He moves with a deliberate slowness, nothing like the eagerness you’re used to. Something’s happened, you know it has.

You clear your throat.

“If you want me to leave, I can go.” Startled you look at him. “No. No, I was just… thinking about if you’d picked my lock.” It was only half of a lie, anyway.

Leon snorts. “Should consider locking the deadbolt. It’s there for a reason.” Ah, right. The deadbolt. You never use. You guess locks on a door handle are probably much easier to get through than a deadbolt.

“Look, I know it’s been awhile.” Leon says, shoving his elbows off his thighs and letting out a long breath. You fidget with your cup some more. “It has.”

You really have no right to feel this way. The two of you are… Best friends. Close, but not close in the ways to warrant this irrational anger you have. You feel almost abandoned. You cringe inwardly at the feeling. Abandoned. Yeah, what are you, some rescue animal dropped off at the shelter?

Out of the corner of your eye, you see Leon’s jaw clench, the muscle fluttering under sallow skin.

You shift under your blanket, eyes bleary, focusing on some faraway point in the living room that you can't really see. You grumble about needing to find your glasses. A few seconds later, Leon hands them to you. You take them, careful to not brush his fingers. You don’t look at him when you quietly murmur your thanks. You wish that he would say something, or you would just open your mouth and say what you feel. Something to relieve the tension in the room.

“I’m surprised to see you. For a while there I wasn’t sure…” You trail off. You don’t want to finish the sentence.

He cracks a smile. It looks worn at the edges, a little unsure. “I wasn’t… I didn’t know if I’d be welcome.” Your shoulders hunch again at that. He probably wouldn’t have been welcome had you known he was going to come here, if you were honest. Ah, have you mentioned you hate this? Things haven’t been weird and tense between the two of you since, well, ever.

“Aw, don’t be like that. You know you’re always welcome here.”

“Am I?”

You pick at the blanket. “Of course.” You blow a breath out, blow it up and it stirs the hair off your forehead.

You grab the TV remote, turn it on.

“I was watching The Great British Bake Off.” You say when he doesn’t reply. The two of you sit for awhile. The TV lights flickering over your faces. You don’t know about Leon, but you’re not really watching. Not really, no. You were sneaking glances at him, taking his still stiff posture. How his hands haven’t moved from his thighs. He looks poised to run, you think.

The episode ends. Starts a new one. You think maybe the not talking happening between the two of you is going to drive you crazy. But you don’t open your mouth. Don’t try to pick at this weird shell he’s created, retreated into. You probably should. He’s your best friend. You should want to try to be there for him.

You’re scared. This new version of Leon feels like he doesn’t want to be here. With you. The old Leon would be excitedly telling you about blowing shit up and shyly asking if you wanted to get coffee at that cafe. As if you’d say no, despite the many times the two of you have kept up the tradition. Now he seems to not know what to do with you. How to be here.

You rub your nose. Pull your knees up. Tuck your hair behind your ears. You know you’re fidgeting. You can’t help it. You’ve never felt this- this weird next to him. Okay, maybe weird isn’t the right word. You certainly feel strange around him, you’re not a fool, you know why. But this is a new strangeness. It’s born of an insecurity that you never thought you’d have.

“You don’t… have to stay. You know? I won’t be mad if you have, like, other places you wanna be.” You wonder if that comes out as needy as you feel. Leon turns his gaze to you, something complicated flicking through his eyes. Quick enough that you don’t quite catch it, not quick enough that you don’t notice it and wonder.

“No, no. Sorry. I’m tired.” Leon’s tone gives nothing away. But it sounds like an excuse to your ears. Does he… pity you? Feel obligated to you? To stay? You try to grin at him, like you always do, like you used to. “Sure. Sure, yeah, I imagine. Um, the guest bed is always made up. You know, just in case.” And it had been. It stayed made up since the last time you had left. Leon huffs out a near silent laugh. “Is it?”

“Yeah. You kinda made a habit of crashing here, you know. So I just… kept it. I mean, I wash the sheets and stuff.” You hurry to explain that last part. You’d taken to keeping extras of things around the house for him. Toothbrush, towel, shirts and boxers and socks. It was all very domestic, blah blah blah. Your heart clenches.

Leon shifts in his spot. Toes off his boots. You wrinkle your nose.

“Walking around in my house with your nasty boots, huh” you chide him, teasing. You get a flash of a genuine smile at that. Your heart unclenches. Just a little.

“Sorry” he says. He doesn’t sound very sorry. In fact, you’d say he sounds a little mischievous. Leon holds his boots out to you. “Wanna see how nasty they are?” You squeal, smack at them. “You’re gross, Kennedy.”

He laughs, sets them by the couch. “You’re fond of telling me.”

You raise a brow at him. "Do you have to put them there? You could, I don't know, stick them. On the shoe rack. That is literally right by my door." Leon shrugs.

“Easier to just take them off here.” He teases. But he gets up, sets the boots on the rack. Holds out his hands in a placating gesture. “See? I put them away like a good boy.” You cover your mouth with your hand, trying to stifle laughter.

“You wouldn’t know how to be a good boy if it came up and slapped you in the face.” You poke at him. “You’re a menace.”

Leon levels you with a kind of look that has your giggles freezing in your throat. Just shy of indecipherable, poorly hidden heat. You hadn’t really thought about the words when they came out, just enjoying the banter with him. You quickly look away. No way were you taking any time to pick apart that look. Adjust your mental position, firmly sticking yourself in the “Leon’s closest friend” category.

“It’s getting a bite late for me,” you say, fighting to keep your voice from wavering. “I think I’m going to actually go to bed.” You think you see a flash of disappointment cross his pretty features. But he stands with you, stretching. T-shirt riding up, just enough for you to catch a glimpse of pale skin, toned. Light scars littered amongst moles.

You turn your head away, give Leon a light pat on the shoulder. “See you in the morning? Let’s go to our cafe.”

“Sure, been awhile. D’you think they remember me?”

“Hard to forget, don’t’cha think?”

Leon laughs at that. Does that thing where he awkwardly shakes his head, hair falling over his eyes. He needs a haircut, you think. It’s gotten over-long. Makes you think of a little emo boy.

“I’ll wake you when I’m up.” He was saying, jerking you out of your musings.

“No later than 8am, mister.” You warn him. Well aware that Leon was an early riser, no matter how little he slept. Leon puts a warm hand on the top of your head. “I promise, I will not wake you before 8am.” He says with mock solemnity. You suck your teeth in response, moving to knock his hand off your head. Retreat a few steps towards your room.

“Good. See that you don’t. Goodnight, Kennedy.” You call, escaping to your room. Try to calm your racing heart. Leon didn’t often initiate physical contact with you, and that was fine, really you preferred it that way. Because when he does, your brain fizzles out. Nervous system goes haywire.

You climb into bed, thoughts shifting to Leon’s earlier behavior. How tense things had been. It was the first time you felt that uncomfortable with him. The two of you were normally much more cohesive. You had a sneaking suspicion that whatever he’d come back from was different. Different from what he usually dealt with. Though, you know you likely won’t get to know. You generally weren’t privy to specifics with him.

You flip to your side, restless. Drag the covers your head, clutching a pillow close to your chest. And what was that ridiculous reaction earlier? Leon had looked… Hot? Sexy? Wanting? Your traitorous brain supplies. Surely not, not because of someone like you. Sure you flirted with him, had built a silly friendship with that flirtation as the foundation, but it didn’t mean anything. You’re, well, you. And Leon’s Leon. He was… magnetic, a little stupid, a little cheesy, but you’d been drawn to that. And he was pretty- really, you hadn’t seen a man so beautiful. All high cheekbones, full lips, delicate brows. And you weren’t convinced he didn’t use mascara or eyeliner, or something with lashes like those.

 It hurt sometimes, looking at him. 

You weren’t typically an insecure person. You’d even say that, sometimes, you might even be a bit big for your britches. But your friendship (you refuse to call it a relationship) with Leon left you feeling a little inadequate at times. That feeling had crawled into your sternum, made a little nest among your heart and viscera the first time he’d come back from a trip. You wished you could grab it, like it was one of those prickly things that attached themselves to your socks, and pluck it out. But it was there to stay. 

You jerk the covers off your head, the space having gotten hot, humid and somewhat hard to breathe. You roll onto your back, dragging the pillow with you. You wonder what Leon was doing. Was he tossing and turning? Punching his pillow softer, to fit his head? Or had he just conked out, exhausted. Sometimes, when he stayed over, he’d get nightmares. And you’d find his silhouette in your doorway, shyly asking if he could sit with you for a bit. First time he did it you thought you might shit your pants. You had scolded him, told him to make a little noise. That waking up to him just hanging in the doorway like some kinda freaky serial killer was just terrifying. Since then, Leon had always made sure to purposely creak your creaky floorboards, to swing the door open noisily.

Not tonight, though. It was quiet. The overhead fan was the only sound you could hear. It was too quiet, one of those nights that made you wish you had a TV in your room, so you could stick something on. The silence just made your thoughts louder, screaming, ringing in your head. Knowing Leon was just in the other room, yards away, doing whatever it is he does at night, knotted your stomach. Quickened your breath. Made that thing in your chest ache. 

You forcefully wrangle your melancholy thoughts into submission. It was far too late for any more of it, and you needed some semblance of sleep. You just know Leon’s going to wake you precisely at 8am, just to be difficult. 

[mutantenfisch]

Veggie lasagna with kohlrabi pesto and kohlrabi carrot salad

These are basically 2 and a half recipes in one, so I try to group the respective ingredients together to make it more comprehensible.

You need: for the salad: - 1 big or 2 smaller kohlrabi - 2-3 carrots - 1 cup of yoghurt or crème fraiche - 2-3 table spoons of honey or molasses - 1-2 table spoons of white balsam vinegar - salt and pepper

for the lasagna and the pesto: - 10 lasagna sheets - cheese for covering - ca 50 g of hard cheese (pecorino, parmigiano or mountain cheese), grated - 1 can of chopped tomatoes - 1 package of tomato puree - 2 onions - garlic (the amount is YES, so at least 3 cloves) - cooking oil for the bolognese - 2 big carrots or 3 smaller ones - 2 table spoons of tomato paste - the leaves of the kohlrabi plus some more leaves if you can get them - ca 50 g of butter or cooking oil - 200 ml milk or plant-based cooking cream - 50-100g white flour - 150 g cashews - salt, pepper, Italian dried herb mix For the salad 1. remove the leaves from the kohlrabi, rinse both under cool water, put aside leaves. 2. peel the kohlrabi and grate it roughly. Repeat procedure with the carrots. Put both in a salad bowl. 3. mix remaining ingredients in a cup until evenly combined, add to bowl, mix vigorously and cover with a lid to let it sit in the fridge until you're done with the lasagna and the flavour has intensified. Continue with the lasagna and pesto 1. remove stems from the leaves an put aside (you can sautee and fry them but the taste is not to everyone's liking), chop leaves into strips. 2. fill water in a kettle and bring it to a boil, pour into pot and add leaves, let them sautee for 2-3 minutes until they change colour and you can smell them. Pour water away or pour it in a bucket for watering your plants when cooled down (our keep it to make stock), but empty the pot because you'll need it but we'll get to that. 3. peel 2 garlic cloves and crush them. Put sauteed leaves, garlic cloves, 1-2 table spoons of cooking oil, hard cheese and cashews into a blender. Blend until homogenous, add water if too thick. Add twice as much salt as you think is good and as much pepper. Pesto is done! 4. peel and chop the onions and 2 more cloves of garlic, cut the remaining carrots into very fine cubes or just into bite sized pieces (5mm-1cm cubes) if you're not willing to spend 15 minutes cutting carrots. I was, so they are very fine. 5. heat some oil in pan on low to medium heat, add the veggies you just chopped and let them brown very slightly, also add 2 table spoons of tomato paste. Grease a casserole in the meantime. 6. melt some butter in the pot from the pesto procedure. When it has liquefied, add flour little by little while stirring continuously until it has become pasty. Continue stirring until flour begins to change colour, stir in the milk and keep stirring until it has become slightly viscous and begins bubbling a little bit. I know this is not the real Bechamel sauce, but it's good enough and doesn't take long to make. If you want, you can add a little nutmeg. Take away from heat and add pesto from the blender, mixing it evenly. 7. the pan with the veggies should be beginning to brown now, pour in a can of chopped tomatoes and tomato puree and stir to get any stuff sticking to the pan off. Add salt, pepper and a generous sprinkle of dried herbs. Let simmer until liquid has reduced a little bit. 8. time to assemble the lasagna! Take your casserole and a ladle, and ladle one portion of the red sauce into the casserole. Cover with lasagna sheets and don't be afraid to break them into pieces to make them fit! Continue with green sauce, which you cover with more red sauce. Then another layer of lasagna sheets and so on until your sheets are used up or you run out of sauce. The final layer should be of sauce, regardless, which you cover with the non-hard cheese. 9. put lasagna into oven at 180°C/356°F and let it bake for ca 30-35 minutes on the middle rack. If your casserole is very full, I advise you to put a baking tray under it to prevent sauce or cheese from dripping down while the lasagna sheets expand during baking. While it is baking, you can use the time to clean your kitchen or at least put all the stuff you've used into the dishwasher and wipe the surfaces. :D Then, you're good to go to enjoy a hearty and filling meal that serves 3-4 people. Tip: you can add sunflower seeds to the tomato sauce for some extra crunch. You can also fill any remainders of sauce (depending on how much it turns out to be) into airtight containers and keep in the fridge for up to 4 days for some ready-made sauce that only needs heating.

[curutquit]

Opor Ayam from Padang (Chicken Braised in Coconut Milk)😍🍉🍌🍜.

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, opor ayam from padang (chicken braised in coconut milk)😍🍉🍌🍜. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Opor Ayam from Padang (Chicken Braised in Coconut Milk)😍🍉🍌🍜 is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. Opor Ayam from Padang (Chicken Braised in Coconut Milk)😍🍉🍌🍜 is something which I have loved my entire life. They're nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have opor ayam from padang (chicken braised in coconut milk)😍🍉🍌🍜 using 35 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Opor Ayam from Padang (Chicken Braised in Coconut Milk)😍🍉🍌🍜:

{Take of whole Chicken, 1.5 kg cut into 8 pieces. Wash.

{Make ready of (thin) & 300ml (thick, concentrated) can Coconut Cream.

{Make ready of Water boiled from the kettle: as needed.

{Get of Rice Bran oil, Alfa one brand.

{Make ready of fresh Kencur or 1/2 tsp ground Kencur.

{Make ready of fresh Ginger peeled, slice thinly.

{Prepare of fresh Turmeric,skin on slice thickly (1/2 tsp ground curry).

{Take of Candle nuts/Macadamia (Kemiri).

{Make ready of Lemongrass stalks, split in half, crushed on the white part.

{Prepare of (see the image).

{Prepare of Bay leaves (daun Salam).

{Get of Kaffir lime leaves.

{Make ready of Curry leaves (daun kunyit).

{Make ready of soft Brown sugar as needed.

{Take of bouillon Chicken powder.

{Prepare of Eggs (boiled 6' in salted water& peeled in cold water tap).

{Prepare of medium Potatoes, peeled & cut in chunks size, then put.

{Prepare of on a double pot: steam for 19 minutes.

{Make ready of cakes Bean Curds (Tahu), sliced, fried in hot oil until brown.

{Make ready of Melinjo fruits.

{Prepare of shallots, slice thickly.

{Take of Garlic, slice thickly.

{Prepare of ground Coriander.

{Make ready of ground Nutmeg.

{Prepare of fresh red Chilies(leave 2 whole chillies whole as decorative).

{Get of Cayenne Pepper ground (mild hot).

{Take of bouillon Chicken.

{Prepare of Salt as needed.

{Take of Black pepper grinded.

{Get of Kerupuk Emping 1 bag,bought raw from Asian market.Fry in hot oil.

{Make ready of fried Onions, to sprinkle on top of serving dish.

{Get of Jasmine rice cook in Rice Cooker or.

{Make ready of Ketupat rice cakes (from Asian supermarket)cut in rough pieces.

{Get of (see images).

{Take of Decorate: put 2 Basil leaves (or 2 stalks Coriander leaves).

Instructions to make Opor Ayam from Padang (Chicken Braised in Coconut Milk)😍🍉🍌🍜:

The spicy paste has to be fried first in a wok with 3 tbs hot oil:put shallots,garlic,ginger,galangal,turmeric,lemongrass,kencur, candle nuts,coriander,red chilies.Stir to fry untill well cooked (!) emanating aroma-fragrance! Remove. Put the fried spicy into blender, blend it until a smooth paste. Remove..

In a wok on medium heat put 4 cups water, thin coconut cream, the spicy paste, chicken pieces, bay leaves, kaffir lime leaves,curry leaves, lemongrass, nutmeg,melinjo fruits, chicken stock powder, ground cayenne pepper, salt: stir to fry & mix. Keep stirring to avoid the coconut cream split, until the chicken is halfway cooked..

Then add the rest the thick coconut cream while still stirring,add the cooked potatoes, prefried sliced bean curds,boiled eggs,sugar. Add more salt & more water if needed..

When the casserole starting to boil, turn down the temp and let it simmer for 10 minutes or until chicken is cooked completely. Turn off, remove the wok. Transfer Opor Ayam onto a deep large rectangular glass dish. Sprinkle on top with dried fried Onions, decorate with 2 Basil leaves. To serve with steamed Jasmine Rice or Ketupat cakes. Side dish: crunchy cracker Kerupuk emping..

So that's going to wrap it up for this special food opor ayam from padang (chicken braised in coconut milk)😍🍉🍌🍜 recipe. Thanks so much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

[delightfullychilled]

Cool Summer Drink Recipes From ALL OVER THE WORLD

Summer months is a perfect period that you should try out new recipes, particularly when you are in your vacations with hats, sunglasses, and straws- rendering it a perfect time for relaxation.

For many people, summer is a period for vacation while for others its deadline, meetings, and laptops. Don't stress yourself with the theory you don't have an idea for vacation this time around. You can test these exotic and refreshing drinks that may give you an image of your dream destination and also will keep yourself. These drinks could keep you cool through the entire hot weather.

Read about Alcohol Delivery Toronto, LCBO Delivery, Liquor Deliver and much more related to the same.

Next time when you are feeling like drinking some refreshing drink to remain cool in the summertime period and want in order to avoid those sugary drinks- try these amazing healthy summer coolers recipes from all over the world. Below may be the set of recipes you should attempt. A few of the recipes consist of tea. Make sure that you only make use of luxury tea brands when possible to make these summer coolers tastier.

· Brazilian Lemonade · Thai Iced Tea · Jamaican- Hibiscus Ginger Punch

1. THE BRAZILIAN LEMONADE: It really is a classic summer combination of ice and citrus. When mixed together it gets a tropical spin, making an ideal unique drink to refresh your mood and go through the coasts of Brazil your own house. It is one of the conventional lemonade recipes which is constructed of condensed sweet milk. Brazil is well known for lemons while limes are abundant. This is why it is no real surprise that the Brazilian Lemonade is made of limes. In case you are among those who is interested in the actual fact that the mix of condensed milk and lime is usually wrong. Then sip upon this drink and you may become familiar with this recipe is ideal to refresh yourself come early july. It is a complete drink with a variety of tangy flavor, cream, and ice; balancing the mild sweetness of milk with a fantastic complement drink for warm summer months. - Ingredients: · 4 limes · 1 cup powdered sugar · 5 cups of cool water · 5 teaspoons of condensed sweetened milk - Recipe: Beat the sweetened condensed milk, sugar, and limes together right into a jar. Now add water just as much as you need until everything is definitely well combined. Pour the mix into a glass through a strainer. Now add the remaining water. Stir and serve it with crushed ice.

2. THE THAI ICED TEA: Are you dreaming of enjoying summer at the beach of Bangkok at stuck in the meeting at the boardroom? There is absolutely no reason to believe before you sip to the cherry Thai iced tea. There are few things in the world those are as effective as ice tea. There are numerous luxury tea companies that offer top quality of Black tea. The Thai Iced tea can be also called 'Cha yen'. It really is among the favorite drink in Thailand as it is constructed of black tea which gets it the orange color. Then tea brew is then infused with species like clove and star anise to provide it a spiced warm aroma that helps in balancing the sweetness of the tea. Serve this tea in a tall glass plus a straw and revel in your day. - Ingredients: · 4 1/2 cups of tepid to warm water · 4 tea bags of black tea · 4 teaspoons of sugar · 1/4 cup of sweetened condensed milk · 1/4 cup of evaporated milk - Recipe: The recipe for the Thai Iced tea is simple and easy to create. Focus on bringing the drinking water to boil to be able to brew the black tea. As the water is heated, add tea bags, cloves, and star anise and let it steep in the kettle for 5 to 10 minutes. Don't let the mixture sit for a lot more than ten minutes as the flavor will get strong in taste. Strain the mixture right into a jar. Add sugar and mix until it gets dissolves completely. Cool the drink to room temperature. Add ice in the jar. Pour the tea into glasses. Put in a teaspoon of sweetened condensed milk in to the glass and serve chilled.

3. JAMAICAN - HIBISCUS GINGER PUNCH With every sip of Hibiscus Ginger drink, the life span will appear to be a lot nearer to Island with this coconut, refreshing, rice milk summer drink. The drink is certainly Mexican and Latin American influenced as it is dependant on icy creamy rice drink- popular ever. It is extremely famous drink, sold on the streets in carts or on taco stalls. - Ingredients: · half cup of uncooked white rice · 2 cups of boiling water · 2/3 cup of sugar · half cup grated coconut · 2 cups of rice water · ½ teaspoon of vanilla extract · ¼ teaspoon of powdered cinnamon · Recipe: In a blender, combine rice and coconut. Add 2 cups of boiling water and allow it cool off for quarter-hour. Blend the mixture until a smooth mix is normally formed. Have a cheesecloth and strain the mixture into a pitcher. By using a black spoon, press the mixture to obtain the required liquid. Dispose of the rest of the components. Pour the drink right into a glass and serve chilled.

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Virtually fat-free and crazy addictive, Som Tam Thai salad, with Granny Smith Apple

  SOM TAM COMES IN MANY SHAPES AND STYLES… ALL OF WHICH WILL EVENTUALLY COMPEL THEIR SUBJECTS TO SUCCUMB TO INEVITABLE ADDICTION

The other day as I watched again, sneering, yet another TV documentary made in the frantic, nation-wide hunt for the next revolutionary diet that is going to save America from drowning in its own fat — the Atkins, the keto, the 5:2, the Paleo, the HCG, the Zone, the Jenny fucking Craig, you name it — I reached down to my bag of kettle-cooked Texas BBQ potato chips with a grin before I glanced at the clock in wrenching gasps.  Holy mother of god it’s past 9 o’clock?! the feeding window has closed on my 16:8 intermittent fasting diet!

We all do it.  We all do it.  Twitching and turning in an endless cycle of struggles in order to stay in the balance between emotional sanity and the general shape of a socially acceptable humanoid.  So much deliciousness, so little fat cell allowance.  It’s almost as integral a part of the First World Problems as knowing how not to lose it when asking “What do you mean there’s no wi-fi?” at a beachside cafe on a Caribbean island.  I get it.

Having said that, I have to admit my general confusion at America’s difficulty in meeting such task, the final switch from consuming overly processed foods to fresh produce or simply just freshly prepared foods.  I feel this way because I think deep down, I know the answer to this question.  Deep down, I know how to save us all.

America just has to eat as good as A Third World country.

Look, I think we have grown so privileged, so involved with exhausting the last possible way to pair caviar with fried wagyu steaks or stuffing lobsters into a pig that we have, perhaps irreversibly, forgotten how to make poor foods taste good.  Not poor foods as in fast foods, but cooking with cheaper ingredients such as vegetables that is a major part of the diet in less privileged countries where meats are considered a luxury, where eating vegetables is not a choice, but a necessity, and as a result, where they taste really, really, really good, because they have to.

Take Thailand for example, where they have taken a virtually fat-free salad to the brim of an art form — som tam, or better known as Thai green papaya salad.  Som tam comes in many shapes and styles, depending on the region, ranging from mild and friendly to deeply funky and challenging to the foreign tongue, all of which will eventually compel their subjects to succumb to inevitable addiction.  Consider som tam Thai, the focus of our current interest, as the gateway drug.

Without the use of deeply fermented crabs or fishes like its other peers, som tam Thai is as friendly to the untrained tongues as it is delicious.  A mixture of ruptured chilis and garlics, bruised tomatoes and green beans with thinly shredded green papaya, and an acutely savory, sweet and tangy dressing, all pounded under the gentle urgency of a wooden mallet, ushering them onto the way to becoming something greater than the sum of its parts.  Perhaps its greatest wisdom is standing against the western practice of keeping the vegetables as un-wilted and perky as humanly possible in a salad, knowing that the partial breaching of their exterior defenses allows the exchange and absorbance of flavors to deepen.  Practically fat-free but incredibly robust, a celebration between a spectrum of textures, a push for the limit of human sensory, burning, salty, sweet, crunchy, sour, som tam Thai has boldly gone where no American vegetables have gone before.  The only thing standing in our way is perhaps that its main ingredient, green papaya, is somewhat of a tropical monopoly.  But please rejoice in knowing that it works just as beautifully with Granny Smith apples that are more abundant to us than we know what to do with.

So people, put down your kale salad and eat this one.  Feel alive again.  And maybe once in awhile, go get some fried chicken.  Just not a whole bucket.  You see.  It’s not that complicated.

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Som Tam salad, with Granny Smith Apple

Serving Size: 2

Ingredients

DRESSING:

2 tbsp (32 grams) seedless tamarind pulp

3 tbsp boiling water

1/4 cup fish sauce

3 tbsp dark brown sugar

2 tbsp lime juice

INGREDIENTS:

2 tbsp dried shrimps (see note *)

5.3 oz (150 grams) extra fine haricot verts, or fresh green beans if unavailable

2 medium-size Granny Smith apples

2 cloves of garlics, peeled

2 Thai red chili

8 cherry tomatoes

Instructions

PREPARE DRESSING: In a blender or the tall cup that comes with immersion blender, soak the seedless tamarind pulp with 3 tbsp of boiling water for 10 minutes until softened (Meanwhile, you can prepare Step Two). Once softened, add fish sauce, dark brown sugar, and lime juice (reserve the lime rinds for later), blend until the mixture is extremely smooth. The dressing is enough for two salads. If you'd like, you can also make a larger batch and keep in an air-tight jar in the fridge until needed.

Saute dried shrimps with 2 tsp of canola oil in a skillet over medium-high heat until lightly browned, set aside. (If you don't mind raw beans, you can skip the next step. But I like to take the raw edge off of the haricot verts). Wash and cut the haricot verts into 2 1/2" segments. Add 1/4 cup of water to a shallow skillet and bring to a boil over medium-high heat, add the haricot verts, cover the pot, and cook for about 1 minute until cooked. Shock in iced water until completely cooled down, set aside.

Peel the Granny Smith apples, then slice each sides into very thin slices, then cut again into very thin strips. If you want to keep then from oxidizing, you can submerge them in salted water. With a large mortar, add garlics, Thai red chili, and the reserved lime rinds (I used lemon because I didn't have enough lime), pound the garlics and remove the skins, and continue pounding until the ingredients are smashed to small pieces (but not ground). Add the dried shrimps and pound again, not to grind it but just to release their flavors. Add the cherry tomatoes and pound ruptured and broken. Add the haricot verts and pound each beans are cracked and bruised. Finally, add the apple strips (drained well if previous soaked) and 3 1/2 tbsp of the dressing, and mix well *(I had to transfer into a large bowl because my mortar wasn't big enough). The salad should taste quite heavily seasoned and robust.

Som Tam usually has crushed roasted peanuts in them. I'm not a big fan. But you can do that if you want to. Serve the salad with steamed sticky rice or just as is as I do.

Notes

* Dried shrimps can be found in almost every Chinese grocery stores or Chinatown. Nowadays they can be easily sourced online as well. Keep them in a zip-lock bag in the freezer and they last an eternity.

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Source: http://ladyandpups.com/2018/09/11/virtually-fat-free-and-crazy-addictive-som-tam-thai-salad-with-granny-smith-apple/

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Chocolate Peppermint Creme Brûlée

Creme Brûlée.  It actually amazes me that after nearly 11 years of blogging we don’t have a recipe for creme brûlée posted??  It’s one of my favorite fancy desserts to make because despite the high-brow reputation, creme brûlée is deceptively simple to make.  One of my favorite tricks for holiday baking is to make candy cane sugar- which is exactly what it sounds like- ground candy canes crushed into sugar and used in your holiday recipes.  (Pulverize them even MORE and you get candy cane powdered sugar, also useful.)   As I was putting some extra candy cane sugar away recently I had a thought that it would be so great on top of creme brûlée.  And not just any creme brûlée, chocolate creme brûlée.   So my Chocolate Peppermint Creme Brulee is a creamy rich chocolate-peppermint custard topped with caramelized candy cane sugar.  It’s gorgeous, it’s festive, and it’s delicious.

Creme Brûlée is actually made of incredibly simple ingredients.  To start, you’ll heat some cream on the stovetop and then add in bittersweet chocolate to melt.    You can chop up your favorite bar, or do as I do and just grab a bag of bittersweet chips. 

While those are melting you’ll mix up some egg yolks and a little bit of sugar.  This mixture will transform into this thick, fluffy, pale yellow mixture and you know it’s done when it ribbons off a spoon like this. 

After you’ve whisked up your chocolate and cream, you’ll add it to your egg mixture. Very similar to ice cream batter here, only we’re baking instead of chilling!

After it’s all mixed up, along with some vanilla and peppermint, you’ll fill up ramekins.  Now, I really like shallow brûlée dishes for creme brûlée, mostly because I like having a bite of caramelized sugar with every bite, but most people don’t own those so ramekins are more practical!  This recipe will fill up 4 6-oz ramekins, but honestly these are so rich, I would suggest filling them only half to 2/3 full and making more like 6 from this same recipe.  If you need to double like I’m doing in these photographs, this recipe doubles just fine. 

You’ll notice (just barely) in this photo below that these are sitting in a roasting pan, on top of a dish towel, which helps keep them from sliding around.  I’ve also filled the pan with hot water so it reaches about half way up the ramekins.  

As your ramekins are baking, you can pulverize your candy canes to make this gorgeous candy cane sugar. I popped mine in my Blendtec and just pulsed a couple times, but you could also use a food processor, or place them in a zip top bag and smash with a mallet.

Super fine sugar like the photo above will caramelize the best, but I really like how slightly larger chunks look. The fine sugar disappears on the dark chocolate, while little bits of candy canes stay in tact after caramelizing as you can see in my photos.  Totally personal preference.  It is a little harder to caramelize the larger chunks and you have to be careful about burning them, but it can be done!

Now, the most useful tool for caramelizing sugar like this is a kitchen torch!  Rest assured, if you don’t have one you could very carefully put these under a broiler.   A kitchen torch is super fun though, and not super expensive so it’s a really fun gift for any food-loving people on your gift list this year!

If you have a kitchen torch then you probably already know how to do this, but just gently run it over the sugar and it will melt and turn into a crisp crackly sugar.

You can see how this one has larger chunks of candy cane.  It ends up chewier, but I love how it looks and how you can tell it’s candy canes! 

The absolute BEST part of eating creme brûlée is cracking your spoon through that sugar for the first time.

This is a fun, elegant (yet easy!) dessert to make this holiday season.  Try it out and let me know what you think!

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Description

Creamy decadent chocolate peppermint creme with caramelized crushed candy cane sugar on top.  The perfect holiday dessert!  

Note:  This recipe makes 8-10 dishes, feel free to cut in half for a smaller batch.

Ingredients

2 cups heavy cream  3 oz bittersweet chocolate (chopped bar or chips) 4 egg yolks 2 tablespoons sugar 1 teaspoon vanilla extract 1/2 – 1 teaspoon peppermint extract 1-2 candy canes

Instructions

Place oven rack in the center of oven and preheat to 325 degrees.  Place a dish towel in a shallow baking pan and set aside.  Boil a kettle of water and have on hand. 

Heat the cream in a medium sauce pan on the stove until hot and just barely bubbling (don’t boil).  Turn heat off and add chocolate.  Let it rest so chocolate can melt.  

Place eggs and sugar in a medium-large mixing bowl.  Beat with an electric mixer for 3-4 minutes until mixture is pale yellow in color and thick and fluffy.  

Whisk the chocolate and cream until smooth and melted and then slowly drizzle the chocolate mixture into the egg mixture while whisking constantly. Stir until completely smooth and whisk in vanilla and peppermint. 

Place ramekins in the pan lined with the dish cloth (see note below about how many ramekins and how full to pour.)  Place pan in oven and carefully pour your hot water into the baking pan until it reaches half way up the outside of the ramekins.   Gently tent the pan with foil. 

Bake for 30-35 minutes, slightly more if your ramekins are filled quite full (like mine in these photos!) . They should be just set around the edges and still jiggle when you gently shake the pan.

Remove ramekins from water bath and place on a cooling rack to cool to room temperature.  Cover and chill for at least 4 hours or up to 3 days. 

When ready to serve, crush candy canes by pulsing them in a high powered blender, food processor, or a mallet (using a plastic bag.) They should be mostly a fine powder, like granulated sugar, with some larger chunks if you prefer. 

Use a torch to caramelize the sugar and serve immediately.  

Notes

This recipe will fill 4 6-oz ramekins, however it is quite rich and can easily make 6 servings not filled quite so full. It also doubles just fine so feel free to make a large batch if desired!

Source: https://ourbestbites.com/chocolate-peppermint-creme-brulee/