#this also with some tajin it’s amazing

[justnother-user]

I love eating Red 40 pickle

[goodgrammaritan]

Gratitude Journal

Last night Noah and I went out to eat at a restaurant his parents had given us a gift card for.

It's kind of fancy, and the appetizers are off the chain. We had crawfish beignets with this mustard remoulade that was to die for. We asked the waiter if they sold the remoulade and he said no, but he offered to bring us some extra. Y'all. He brought us three little plastic containers of it. He hooked us UP.

I also enjoyed the mango chile margarita I ordered. It had tajin on the rim and a pineapple garnish. Refreshing and unique and tasty. (Forget salt rims, it's all about tajin now.)

We've been going to this restaurant for years, and they used to have this amazing dessert, the Vice Cake. It had chocolate, coffee, bourbon, and tobacco extract. (ETA: And candied bacon on top!!!) Absolutely ridiculous and delicious. They haven't had it for like five years, so we asked our waiter if the restaurant was ever planning on bringing it back. He said he'd only been there a month and a half so he wasn't familiar with it, but he'd ask.

He came back a couple minutes later and said he'd asked the manager, and the manager would stop by.

So the manager stopped by. He said the cake wasn't on the menu and there were no plans to bring it back, but "You're never going to believe this..." Turns out the owner had visited the restaurant the previous day, and they wanted to do something special for him, so the chef looked up the recipe and made the Vice Cake. Just the one. The owner and his guest had two small slices and didn't finish the rest.

So this one night only, they had leftovers of this balls-to-the-wall cake. They brought us a "slice" the size of...well, just LOOK at it (my hand for scale):

We were stuffed to the gills at this point so we got it to-go.

What are the chances? This one night, this one restaurant, this one cake they haven't had in five years...

It was a great date night. (Plus, I'd just gotten my hair colored for the first time in a few years, so I was looking pretty hot. Anyway.)

1/14/24

[imovyn]

todayyyy i tried to sleep in bc i had a hard time falling asleep last night (there was a guy singing at 1am??? don’t know what was up w that) and eventually got up around 9 and had avocado toast w egg and some coffee for breakfast and got dressed and organized my day and did some hw sent and email and for lunch i had the kimbap from trader joe’s and some edamame and some kombucha for lunch and then i wandered around campus for a while and took some photos for my photography class and eventually took the bus and walked to the pharmacy to pick up my prescription and took more photos all the while and got myself a little treat of mango ice cream and mango topped w chamoy and tajin and tajin candies and mmmm all day it was overcast and a little rainy here and there and i went downtown and took some more photos and i want to take more photos of people but i’m scareddd and then got on the bus to the train and while i was waiting for the train to leave i took photos of some people then some of them came out rlly good i have class tomorrow morning where imma edit and turn them in and i took the train home and for dinner i had rice vegetable tikka masala tofu that i also top w greek yogurt and mochi rice nuggets mmm i ate while i continued a rewatch of gravity falls it is now 7:30 pm i am chilling i am done w the day it is so good amazing. tomorrow i will work on spanish hw to study for a test and look for more jobs i tried to work at an ice skating rink but it doesn’t work w my schedule i used to figure skate competitively lol

[cupidsbed]

Ceviche Inspired Salad with X-Men First Class

I woke up today seriously craving salad. It's all I've been thinking about since I woke up this morning. Big problem? A few of my roommates absolutely loathe traditional salad, so I have to get creative. This recipe is heavily inspired by Mexican ceviche and I essentially turned it into a dish you can eat as a full meal rather than a topping! I paired the salad with some spice rubbed chicken and I think I ascended to the heavens. This recipe feeds around four people comfortably, or two particularly high people.

RECIPE

INGREDIENTS

For the Salad

1 can sweet corn, drained

2/3 can black beans, drained and rinsed

1/2 a small red onion

2 cups cherry tomatoes

3 large avocados

1 pinch tajin

1/2tsp basil

1/4tsp black pepper (white also works!)

1/4tsp dried dill

1/4tsp salt

1tbs salt (for the tomatoes)

1/2 lime

For the Chicken

2 chicken breasts

1/2 lime

1tsp tajin

1/4tsp cumin

1/2tsp paprika

1/4tsp cayenne pepper

1/2tsp black pepper

Hefty pinch of red pepper

1 tablespoon of cooking oil (I used olive)

Directions

Dump your drained sweet corn, and rinsed black beans into a large bowl.

Thinly slice your red onion and dump them into that same bowl.

Quarter your tomatoes and put them into a smaller bowl. Sprinkle your salt onto your tomatoes as evenly as you can and set them aside to allow the salt to soak up some excess moisture.

Dice your avocados and scoop them into the larger bowl. Mix up your bowl with a spoon or a fork, squishing the avocado slightly so it can stick to the other ingredients. I found this makes the texture a bit smoother and more cum in mouth worthy.

Add in your tomatoes and spices and mix again. Congrations! Your salad is done; now for the chicken!

Mix your spices for the chicken into a small bowl and set aside.

Slice your chicken into strips (size is your preference I like them fairly fat) and rub the spices onto both sides. You will have some left over that you can absolutely save and use later.

Line your pan with your cooking oil and cook your strips on a medium heat for about 4 minutes on each side or until cooked all the way through. Please keep in mind, I live in the mountains at about 5,000 feet in elevation. My chicken will cook a lot slower than someone at sea level or a lower elevation. Chicken becomes safe to eat at 165F (73.9C) if you have a temperature gauge please please please be sure to utilize it.

Plate the salad into a bowl, and place the chicken on top. Squeeze some lime on top and ta-da! You done it! You have completed your dish :)

A couple of notes before we move onto the nerd shit. You can very easily replace the chicken for something plant based instead. One of my roommates is vegan and I made this dish in a way that everyone in my household can enjoy. I cut him up a Morning Star Chicken Patty and cooked that in a separate pan and used the same spices (different mixture!! That one's contaminated!!). It'll give the same affect without leaving anyone out!!

I decided to pair this dish with X-men First Class. I've been pretty heavily hyperfixated on the X-men the past week or so after watching X-men 97' and I decided to start rewatching the entire series. I'm on the fifth movie in the series and I have been waiting for this one. First class is probably one of my all time favorites in this series. You can tell whoever wrote this script they grew up watching the cartoon or reading the comics. Obviously the writers and directors had their own take but I think it's such an amazing refresh from the nitty gritty of the first three (and the trash pile which was Origins).

During this time there was a lot of focus on World War II in superhero movies. And by a lot I mean the first Captain America came out the same year. I think it was very much needed. I don't even know how to put into words how horrific the Holocaust was and as a Jew seeing someone not only survive that, but rise and do incredible things means the world to me. Magneto endured horror beyond words, and he will always be a hero in my heart. He's the type of villain that has become the hero we needed because, in the words of 97', Magneto was right. We cannot expect acceptance without resistance. There is no assimilating into modern society. We are different, and we should celebrate those differences. In my case: I'm a bisexual trans jewish man and I'm so proud of who I am. I'm proud of my differences, I wear my yarmulke, my pride flags to show I will not fold in a society that is increasingly hostile against who I am on a fundamental level. I love the X-men series because it's not just a silly little super hero comic; it's a series that's full of diversity that's meant to empower the individual.

Thank you for listening to my ramblings, and please let me know how you like the food!

[misfitbeeflower]

I s2g this strain of edible gives me the most square cravings. My munchies are like: mm cucumber with tajin.... brown sugar oatmeal with a couple of chocolate chips. Some peanut butter... like ok fine i get it self, we're trying to eat healthier but also damn i used to make some wild combos that were amazing 😭

Rip crispy cheesey ramen pancake. I'll see you in munchie heaven.

[random-gamer1942]

Interesting!

Pets) At different points of time I've had goldfish, guppies, and a hamster at different points in time. I want 1-2 cats/dogs when I'm older

Comfort food) Tajine. I almost only have it at my grandparents' place, and not only is it amazing, it also makes me feel just safe. Idk. Comfort food magic. If we're talking something I get when I need comfort rather than the most comforting food, I suppose it depends on the mood? I'll have specific things I want from time to time so nothing I can name here

Dutch and English, but also some French and a bit of German from school! I wanna end up learning French properly, and some other stuff too

Hm... Oh! I flew between continents by myself before I was 16

I got past 1/3 rounds of a national maths competition last year! Gonna try to get past the 2nd one too this year :> (although the first one will already be harder because the points you need depend on your year)

Open tags because I'm curious about all of you! (And don't want to bother anyone.)

Tag game because I want to know you better !

-Do you have a pet ?

-Comfort food ?

-How many languages do you speak ?

- Random fact about yourself

-Something you’re proud of

To begin this little tag game, I’ll tag @ebony-reine-vibes @freddie-77-ao3 @newobsessioneveryweek @thehaikuman and @miraclesnail

I hope the questions aren’t boring and love you all 😘

[veronicasanders]

Do you have a favorite meal someone's made for you? what foods remind you of home or of someone?, what do you like to eat when they feel like shit (emotionally or actually sick)?

YAAAAAS I’m so psyched for this question, I love it!! 💖

So, my mom grew up in a family of 7, and she was the 2nd oldest. Both of my grandparents worked long hours and so her oldest sister started cooking super young, and my mom started cleaning. Because of this very early division of labor, my mom was never really into cooking, but my aunt…oh my god. 

Going to her house is incredible, because she always cooks absolutely amazing meals that are full of seasonal fresh veggies, often from her own garden. But even better, I lived with her and my uncle for about a year when I was interning (ie not getting paid) and let me tell you…I ate like fucking ROYALTY during that year. Plus, I got to be her sous chef when I was home and I learned an infinite amount of helpful things. I think honestly, the best part was getting home after a 10-14 hours day and hour commute and ALWAYS finding a fridge full of delicious, healthy food. Like, all I had to do was heat it up. It was often some kind of frittata, some amazing homemade pesto with fresh pasta, or stir-fry. 

She’s the one who makes coleslaw a lot, btw, and here’s the basic method: 

Always start with at least 2 kinds of cabbage - one green and one purple, cut thinly on a mandolin. Usually at least a few other cruciferous veggies too, like Brussels sprouts, broccoli, kale, etc, also cut small.

Add some other crunchy veggies: shredded or matchstick-cut carrots, radishes,  celery, jicama, beets, whatever you’ve got.

Add little oil/fat

Add whatever vinegar or acid goes with the rest of the meal (IE balsamic, red wine, apple cider, or rice vinegar, harissa, or lemon/lime juice, even hot sauce)

Optional: If you want a creamy coleslaw, add a spoonful or two of Greek yogurt

Season LIBERALLY, with whatever spices or fresh herbs go with the meal. Always include salt, pepper, a little chili powder, and garlic & onion powders, but everything is optional.

STIR AGGRESSIVELY UNTIL THE LIQUIDS AND SPICES HAVE EMULSIFIED AND COATED THE VEGGIES. TASTE AS YOU GO AND ADD SEASONING IF NECESSARY.

(Examples: an Italian meal might mean: olive oil, balsamic vinegar, lemon juice, fresh basil, fresh parsley, fresh minced garlic, a few spoonfuls of pesto, dried oregano or rosemary, etc. A stir-fry might get peanut oil, rice vinegar, soy sauce, fresh Thai basil, green onions, cilantro/coriander leaves, star anise, cloves, etc. Mexican food might get lime juice, fresh cilantro, cumin, cayenne, ancho, chipotle, hot sauce or Tajin.)

Also optional: add-ins like tomatoes, olives, peppers, artichoke hearts, capers, cucumbers: things that are juicy or more delicate. They get mixed in now, more gently.

Finish by sprinkling something crunchy on top: toasted nuts or seeds, croutons, fried noodles. Et voila. Auntie Em’s Coleslaw.

(Which stores brilliantly, btw, because the flavors only get better as they all marinate together and because the base is hearty and crunch things, it doesn’t get soggy and gross like most leftover salad.)

Well...that turned into a full recipe, lol. ANYWAY...

Other favorite meals that people have made me, which always make me think of them:

This layered enchilada-inspired dish that my friend’s mom used to make all the time was my absolute favorite and I have a full recipe for that too. It doesn’t claim to be authentically Mexican; it’s like a California/vegetarian version of the classic Tex Mex dish called “Burrito Pie,” but it is SO fucking good and satisfying and the kind of thing you can eat all year round because it’s both warm and filling but also full of fresh veggies and easily can be eaten with a big salad (or Auntie Em’s Coleslaw) for a lighter meal in hot weather.

Also my grandmother used to make truly outstanding oven-baked mac and cheese. 

My friend's grandmother added a vegetarian tamale to their holiday tradition just because I used to help and I didn't eat the meat ones. (Roasted poblanos with crema, Oaxaca, and Cotija btw, absolutely fucking outstanding.)

What reminds me of home, is generally just the foods that my family makes or that we ate together. My brother makes the best mashed potatoes in the world. My mom makes lentil soup that I’m always in the mood for 24/7, and these dark chocolate/peanut butter/coconut cookie bars that are to die for. My dad loves to grill, so perfectly grilled salmon or corn or eggplant/zucchini remind me of him. My other grandparents always took me to Jewish delis, so whenever I have a tuna melt or kosher pickles, I think of them.

When I feel like shit, I want a big bowl of something warm and comforting, which is incidentally most of the foods listed above. Something starchy and cheesy and warm. Mostly soups and stews with potatoes, pasta, rice or dumplings in it. Stuff I can eat with a spoon, curled up in front of the TV. One of my favorites is roasted pepper and tomato soup with a grilled cheese sandwich. If I’m actually physically sick, I usually crave things that are kind of bland and starchy like pastina/pastellina or polenta with a little butter on it. 

I could talk about this all day so I'm just gonna shut up now. LOL

[lunareclipsee2]

i was tagged by the amazing @romirola and @vampire-bite

Rules: Tag 9 people you want to catch up with or get to know better.

Favorite Color: Green!

Last Song: better than revenge - taylor swift

Currently Reading: Fahrenheit 451 - i really liked the book when i first read it so i reread it when i’m bored and do a literary analysis if i feel like it, and sometimes i write stories in the universe just to keep my writing sharp

Sweet, Savory, or Spicy: Spicy ALL THE WAY! i also like sour too. my favorite candy i’ve ever had was a homemade lime popsicle with tajin in it, and also the mango version that u buy at the store.

Currently Working On: two things. one is a redacted fic and the other is a short story for a horror writing competition where the first place prize is like 700$. that could get me into an APARTMENT if i win. i’m so excited.

i tag.. whoever is reading this!

everyone i know of has already done it, but i’d love to meet some new people on here!

[ri-ahhh]

cheap and easy vegan recipes I eat everyday bc i’m poor and lazy

I get asked pretty frequently what I eat or what I cook so I decided to just put a day’s worth of food in one post to refer people to haha. 

coffee subjective, but this is my favorite

some kind of intense cold brew concentrate (I’ve been using the brand Cool Brew in the mocha flavor) 

almond milk

nut pod creamer (hazelnut is my fave)

liquid stevia sometimes, like 5-10 drops

breakfast -- avo toast I don’t usually eat breakfast, but if I do this is a safe bet. also I don’t think I need to tell you how to make this but yeah, this is how I do it

bread (I like the Ezekiel low sodium but probably 90% of breads are vegan use whatever you want)

small-medium avo depending on how many slices you’re making  

spices: garlic powder, onion powder, tajin, nutritional yeast, red peper flaks, lime juice, black pepper

lunch -- salad self explanatory you can do whatever you want. my everyday:

baby spinach

extra firm tofu, one serving

bell pepper

avocado

nutritional yeast

dressing (my all time favorite is the herb de provence from the whole foods house brand but again theres a million vegan dressings)

dinner -- veggie tortilla(ish) soup no lie I eat this almost every day and I never get sick of it but I’m weird like that. I don’t measure anything tho so taste varies every time haha. 

this is super great for meal prep it makes like 8-10 pint sized servings that I put in mason jars and I eat it with half an avocado and a shit ton of nutritional yeast.

4 c veggie broth+ 4 c water, or 8 c of either, whatever you want as a broth base

red onion, chopped

minced garlic

1 jalepeno

1 bell pepper

can of petite diced tomatoes

can of black beans

1 zucchini

1 yellow squash

~ 1/2 c frozen corn

2-4 T (or to taste) agave nectar or another sweetener

~ 1 T soy sauce

lime juice

1 block extra firm tofu, cut into lil like 1/2 inch cubes

you can add cilantro for authenticity but that shit’s nasty so you do you

spices (to taste, but start with maybe 1 tsp each): salt/pepper; chili powder; garlic powder; onion powder; chipotle powder; cumin; coriander; nutritional yeast; tajin; cayenne (use less haha)

- I make mine in the instant pot but if you don’t have one just saute the onion, garlic, and peppers, then put everything except the tofu, beans, and corn in the pot and bring to a boil. while that shit goes I recommend baking or air frying the tofu until it’s crispy (like 30 min at 400). when the veggies are as tender as you want them, then add the beans, corn, and tofu.  - if you do have an instant pot just saute everything I said above on the saute setting, then add everything except the tofu, corn, and beans and use the soup setting on 5 min. add the left out stuff when it’s done

snacks

apples w/ cinnamon and natural peanut butter

cucumbers: when I tell you I have been OBSESSED with these and i’ve hated cucumbers my whole life. but I chop up two English cucumbers then dress them with salt/pepper, onion and garlic powder, and Italian dressing. thank me later

pretzels and hummus: I’m pretty gluten intolerant so I like the gf good and gather ones from target and the original hummus from good and gather as well, but most pretzels and plain hummus are vegan

dates w/ peanut butter: cut pitted dates in half, fill them with pb, then freeze them. they’re amazing like this but if you dip them in chocolate.. omg. I use the Lily’s extra dark, but there are plenty of other chocolates that are cheaper and vegan. I usually eat these as a dessert but sometimes I get home from work and they HIT. 

[frances-baby-houseman]

To clarify: there was tons of amazing produce in Mexico!! Avocado on everything and tons of melon. And when you get like, veggies at the snack bar, they came with little dishes of lime and salt and tajin! It was great! I just really ate so many burritos and also this very good bread that was like $.10 at the grocery with so much Oaxaca cheese. So I need to just eat some non burrito meals this week! Bc my tummy hurts.

Also I think my tummy might also hurt bc I ate like an entire honeydew melon yesterday. Oof.

I am home from Mexico and need to do like… the positive version of a cleanse. I just really need to focus on putting food with any amount of nutrition into my body and particularly foods that aren’t shrimp burritos. Like an… enhancement. I just need so so many vegetables in my body.

[im-auntie-social]

Rules: tag nine people you want to get to know better!

Got tagged by: @angelowl-fics (thanks!)

Favourite colour: I’m on a bit of a purple kick lately

Currently reading: Carpe Jugulum by Sir Terry Pratchett (GNU), and working through Lies My Teachers Told Me as well

Last Song: Trapeze Swinger by Iron and Wine

Last movie: Hm, last movie I started was Mitchells vs the Machines. Last movie I finished? Lordy. Probably that time a couple months ago when we rented Detective Pikachu on a whim and honestly that movie went hard and I have no regrets.

Last series: Last series I started was Leverage: Redemption this morning. Last one I finished was a rewatch of Yuri!!! On Ice. (Also watching Loki and sill kind of irritated about the lackluster Ride of the Valkyries ripoff the soundtrack attempted in ep 5. Mostly irritated because 1) college flashbacks and 2) you could at least save that shit for when Valkyrie is around, come on!)

Sweet, Savoury or Spicy?: Okay so here’s the thing I just discovered Tajin, which when sprinkled over mangoes or peaches is all three and it is AMAZING.

Craving: Sleep. Food-wise... uh oh, I can’t think of anything. That’s never good.

Tea or Coffee: Until last week I would have said tea exclusively (orange pekoe or English rose preferably), but then on a whim I got an iced Vietnamese coffee while waiting for an appointment and ooooooh maaaaaaan

Currently working on: Finding literally anything to provide even the tiniest spurt of dopamine. Also the JB fic exchange, both my fic and the organizational spreadsheets; some random knitted cowl to use up yarn and also maybe be used for a Thor or Phasma disneybound; remembering how to person after 16 months in lockdown.

Tagging: geez anyone interested should consider themselves tagged! I’m usually late enough in the cycle and bad enough at paying attention that I have no idea who’s yet to be tagged. But it’s you. If you want.

[urbanhostessco]

Cinco De Mayo Charcuterie Board

It's that time again. Time for another creative charcuterie board! And just in time for Cinco De Mayo! Cinco de Mayo is a celebration of Mexican heritage. Commemorating the date of the Mexican army's victory over France at the Battle of Puebla in 1862. Cinco de Mayo is not an official Mexican holiday and actually is celebrated more here in the states than in Mexico.

The U.S. celebration of the holiday began in California as an expression of solidarity with Mexico against the French. The holiday spread throughout the country and today is considered an opportunity to celebrate Mexican identity, promote cultural awareness, and build community.

For this amazing reason, we think it's a great opportunity to build a very Sabrosa(that means yummy) Mexican heritage-inspired charcuterie board for the occasion!

Unlike many nontraditional charcuterie boards we do, the great thing about a Cinco De Mayo board is that traditional Mexican foods are rich in all sorts of gourmet cheeses and craft meats.

Our focal points of these boards will be the dips. You may already be familiar with queso dip. But like most things here in the states, queso dip is one of those things that's been American-zied. Nacho cheese dip and the melted cheddar mozzarella mixes you get at restaurants are not truly Mexican. Surprise. Authentic Mexican melted cheeses are known as queso blanco or Queso fundido. We'll be using queso fundido because it has the word "fun" in it! 😅 Too cheesy? Get it?😅😅. Ok we're done

But seriously, Queso fundido is the more flavorful Mexican cousin of queso blanco, usually served with grilled peppers folded throughout. This recipe also adds a little chorizo to elevate the dip to new heights! And if you are seriously looking to wow people take it a notch up and make it a Queso flameado. You guessed it, cheese flambé! Setting the board first, of course, add a shot of tequila(85-100 proof or at least 50% alc) on top, gather everyone around, have the boomerangs ready, then toss a match!

This isn't necessarily for show. It also can be done to re-melt the cheese when it starts to cool and solidify. Serve in a small cast-iron skillet to give it a rustic feel.

Next up we will stack some tetelas oaxacas surrounding our queso. Tetelas are small triangular-shaped snacks made of corn masa and stuffed with retired beans then topped with, you guessed it, more Queso. Of course, you can add crumbles or salsa for extra flavor as well. Although beans are the more popular stuffing for tetelas, they can also be stuffed with other fillings like pork cracklings, mushrooms, and cheese, just to name a few.

Alternatively, for those not wanting bean stuffed chips, we will share the circle with some small crispy chalupas!

What is a chalupa? Chalupas can be found in the south of Mexico and is a crossover between tostadas and tacos. They are an iconic Poblano street food. Although the queso fundido will be our focal point, your chalupas will be the main charcuterie. They are a versatile airy blank slate that your guests will be able to top with other ingredients or just dip in your queso. So have plenty on standby!

After that, we can do rows of fresh sliced jalapeno to start our Mexican flag colors! Followed by some slices of Queso Panela.

Like most authentic Mexican cheeses, panela is a soft and white cheese. But it is made with skim milk and thus is firmer and considerably more flexible than its queso brethren. Panela can be easily cut but not crumbled. Panela cheese is slightly salty and is most often eaten alone or with other ingredients as a snack or an appetizer. Making it a great choice for our Mexican charcuterie.

Next up, we will lay out our red meats to finish up our flag colors. To contrast all these salty snacks, how about a true Mexican treat. Chamoy and tajin are some of the greatest Mexican secrets. When combined then tossed on mangoes you get the most amazing flavor known as mango con chile!

Finally, at the end of the board, we will do a mixture of mini tamales and cut elote aka Mexican street corn! Off to the side, you can have small bowls of salsa verde, sour cream, and pico de gallo to keep the Mexican flag theme going

Now we know this may seem like a lot of stuff for you to be making a simple cheese board. But here's a pro tip. The corn husk you will have leftover from your elote can also be used for your tamales. Also, the corn masa is enough to make several hundred chalupas and tetelas. So don't fret too much about all the ingredients because everything will eventually make everything else for you. Nothing goes to waste in Mexico.

So much goodness comes from our neighbors from the south it is no wonder we love celebrating the people and their culture! Hopefully, this charcuterie will be the perfect centerpiece for the festivities!

[livefromphilly]

The Good and The Bad, 03.18.20 - 03.24.20

None of this shit is amazing or especially significant.

:(

So, a week ago we had nine confirmed cases in the City and I was on my first day away from work. That number is at at least 250 now and the April 1st return date has since changed to April 6th. I have to imagine it will be even longer...I'd guess at least the 15th.

I hate, hate, hate when you order something through Amazon and you can't get it sent to a locker. People steal the shit out of packages around here. I ordered a machete and somebody stole that shit because the postal workers never close the door all the way. I really have to remind myself not to buy shit on Amazon and buy local instead. Also, fuck Jeff Bezos.

I thought I had enough beer to last me a while but a greatly underestimated how much beer I can drink. 

Me and my girlfriend are self-isolating at our respective apartments. I can generally go a while without seeing people but I really miss and it's only been a week. Other than briefly seeing a friend who owns a local business I had to stop in for supplies, I haven't seen any of my friend in real life since Monday. 

I wish that new Half Life game was on Xbox/PS4 and wasn't a VR game. 

!

I finally beat Dead Cells on 2BC this morning. Holy shit that took forever. 

I've been exercising more regularly. I've only been out of the house three times since last week, but I've been riding my exercise bike more. 

I've been using my slow cooker a lot more recently. By "a lot more", I mean "at all". It was mostly something my girlfriend used to cook when she came for the weekends. Yesterday I did a beef roast and today I did pork shoulder. The beef was whatever but holy shit the pork turned out really good It's probably the best thing I ever cooked in my life. The crazy part is I was just adding shit I though sounded good with no real game plan. I put tajin, gravy mix, a stick of butter, half a can of beer, onion powder, and beef broth in there. It ended up being the constancy of pulled pork so I put some BBQ on it and it was perfect. 

In my mid 20s I assumed it was really hard to make new friends as an adult and that I'd pretty much have the same group of friends I had then going forward. I'm in my mid 30s now and it's funny how wrong that turned out to be. Some of the people I met in the last few years have been the ones I'm closest too. That Drake song is all wrong. 

I'm excited for the PS5/XBSX even though I think both will get pushed back. 

[globalcuisine6716]

Algerian Chakhchoukha

Hello guys my name is Meryem Hamani i'm from Algeria so it's only fair that i make an Algerian dish. Algerian Chakhchoukha is one of the one of the most popular parts of Algerian cuisine. This dish can take a lot of time and effort to prepare; however, it's totally worth it in the end, keep reading if you wanna know about my experience with cooking this dish.  Please note that this dish can be made in several different ways. However, I'm going to be making the way my mom makes it and we are from M'Sila. I hope you guys enjoy this. 

Ingredients for the sauce     

3 medium red onion 

3 medium white onions 

Honestly it does not matter whether the onions are red or white but i'm just using what we had on hand

2 tablespoon paprika 

This is optional, we enjoy spicy dishes and have a higher tolerance, so if you want you can add a little less or none at all

2 tablespoons dried and ground parsley 

1 teaspoon salt

1 tablespoon pepper 

2 tablespoon regularly palsy 

Chicken and or meat 

You can add as much as you need, because my family is large and it is Ramadan we made a bigger quantity than usual. 

Two tablespoons tomato paste

3 cups hot water 

You might need more along the way so keep some nearby

Oil, there is no specific quantity

Ingredients for the dough

2 cups Semoline 

1 ½ cups flower 

1 teaspoon salt 

1 cup water 

Special equipment 

To make the bread we use a special tool called (طاجين Tajine) it can be difficult to find in foreign countries however if you do not have it you can use a flat non stick pan and you can adjust the dough size to the size of the pan

Procedure with pictures 

First we are gonna make the sauce my adding meat and chicken to a pot with a drizzle of oil and let it cook for about 10 min. Make sure to mix constantly so that the meats do not stick to the pan 

In the meantime cut up the onions just small enough so that you can add them to a food processor. If the onions are small like mine then you can then just add them in. Make sure that the onions get chopped finely just like the photo below. 

During this time the meat and chick should have taken enough time to cook down so you can add the onion to the pan with all the different spices and tomato paste. Make sure to mix very well and let them cook for about 20 min. 

When you see that all the ingredients have cooked for about 20 min or the dish is drying up it's about time to add the water. Then turn down the fire and let it simmer for about 45 min. Along the way you can add more water if your need. 

While the sauce is simmering is the best time to make the dough/ bread for the dish. To do this mix all ingredients of the dough in a mixer and mix them until the dough is fully incorporated. The dough should be a little wet. Then let it rest for about 30 min and roll into a small dough ball just like below. 

To help with rolling out the dough keep a small bowl of oil next to you. To roll out the dough  I prefer to use my hand as the dough can be quite delicate and easily tear. So please wash your hands!!!!

To start off oil the surface you are using and the palm of your hands and in a circular motion setting spreading out the dough, again be careful not to be too rough because it can tear like below :(

After spreading the dough place on the tajine or pan if you don't have that and let it cook for about 2 min before flipping it over. You wanna flip it over early because we don't want the bread to over cook and become hard. This is because later we still need it to be flexible enough for us to tear apart. 

While you are waiting for the rest of the dough to finish cooking you can start tearing the bread into small pieces just like below. That is why you wanna make sure the bread is flexible and is still hot while doing this 

Once you have finished tearing apart the bread and the sauce is finished, place the sauce in a different pot ( just enough to how much your going to eat ) then add the bread to the pot and let them simmer on a low heat for about 5 min just long enough for the bread to absorb the sauce. Then you can plate it with some fresh parsley and enjoy!!

What i genuinely love about this dish is not only does it taste amazing but it has a lot of health benefits starting off with the meat and chicken. Meat and poultry are a great source of protein. They also provide the human body with many other nutrients such as iodine, iron, zinc, and vitamins. At such a difficult time it is very important to make sure that you give your body the nutrients it needs. 

This dish also has a special ingredient called Semolina. It is a coarse flour made from durum wheat, a hard type of wheat. It is high in protein and fiber which can slow digestion and increase feelings of fullness between meals. It’s also high in B vitamins which have many important roles in your body, including helping convert food into energy. Additionally, semolina is a good source of iron and magnesium. These minerals support red blood cell production, heart health, and blood sugar control. So over all this can be great for you if used in moderation.

Finally one of the crucial ingredient to make the sauce is onion. Onions are known to be packed with nutrients. Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals. So if you are looking to eat a tasty dish that is also healthy this one's for you. Furthermore, Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.I hope you guys try my dish and tell me what you think about it. 

Stay safe and healthy!! 

[jakey-beefed-it]

lately i have taken to making a low-effort dinner i call ‘burrito glop’ which consists of heating 2 cans of black beans and 2 cans of beef in a pot on the stove, adding cheese once it’s good and hot, and then tossing the resulting glop into tortillas for quick and easy burritos. i’ve experimented with what spices to add in what quantities and i think i have about the right mix of tajin, cholula, garlic, and pepper these days.

tonight i also made some gotdamn instant rice (+caldo de tomate to make ‘spanish rice’) and we had rice+cheesybeefandbeanglop+sour cream burritos and they were like... actually good in a way you don’t expect from a dinner that takes all of 12 minutes

also the rice makes it stretch a bit further which means yay leftovers. and just... compared to the crap i usually have the energy to throw together and eat, this is kind of amazing. like it even compares to much more intensive dinners i sometimes make. which, again, by actual human standards “baking some chicken breasts in bbq sauce for an hour and steaming some broccoli in butter and adding instant mashed potatoes” hardly qualifies as cooking but fuck you it took me like an hour and i’m tired now. and the shitty quickie burritos are as good as that!

anyhow i know some of you folks out there are like... chefs, and will be regarding my low-effort attempts at “”””””cooking”””””” with a mixture of mocking amusement and vague disgust, but, hey, to me, this is a huge victory and I’m weirdly proud of my extremely sad little achievement 

[drdemonprince]

I roasted some broccoli and cauliflower in olive oil, lemon juice, tajin, and salt last night, and it was amazing,  and the only time i have succesfully cooked vegetables in a palatable way, and my skin is radiant and i am alive and thriving and i have salt fat acid heat to thank, and also @stronghours for the moral support and for not making fun of me despite the fact that i have the cooking skills and knowledge of a feral teen