#tomato and cheese brioche

[lustingfood]

Roasted garlic and basil tomato soup with garlic butter grilled cheese sandwiches on freshly baked brioche bread! (♡)

[beneathsilverstars]

made dinner for my wives which is cool and it only took twenty one minutes which is less time than i always imagine dinner taking which is cool. however it's still twenty one minutes in which i wasn't thinking about siffrin so what's the fucking point

[hunger-not-by-number]

burger with grilled onions, mushrooms, & goat cheese

[howardalondra]

Pan-Fried Onion Cheeseburger These pan-fried burgers are made with caramelized onions and sharp Cheddar cheese served on brioche buns.

[akanemnon]

Your latest mini-comic made me wonder: What are German hamburgers like? I know (or at least I think, forgive me if I’m wrong) that hamburgers originated from Germany but were adapted by Americans so I’m kinda curious.

Do they contain the same five food groups of two bread buns with meat, cheese, lettuce, tomato, onion and some random sauce, with a pickle on top or does it change a little?

Do people stack multiple patties/chese at once or is self-control more prominent?

The burger Kris had looked like a less gross/depressing burger you can get at your local fast food joint. I was gonna make a comment on it before realizing I should probably stop looking at it through my American eyes and get a little curious.

So yeah, in conclusion, what are German hamburgers like?

The origin of the hamburger is still debated to this day, but since I am VERY familiar with our sandwiches I can see how they could have possibly carried over and transformed into the idea of a hamburger we know today.

I don't speak for all of Germany, but I like to think when I grew up there wasn't AS much info about what "authenitc" American food was like. Pretty much all we had to go off of was McDonalds and Burger King (sad, I know).

There was some sort of romatization on a lot of American staple foods, or so I've at least noticed growing up. I was like in high school when stuff like Oreos, Doritos or Skittles finally made their way over here. Some are still missing, but that's thanks to food regulations. But back to hamburgers.

Hamburgers over here are almost 1 for 1 as the hamburgers you have over there. Minus the pickle as a side (or on a toothpick). We typically just have them ON the burger itself. That's actually something I've only seen for the first time ever when I visited America last year.

Some fast food places do the multiple patties, but I personally haven't seen them go beyond 2. Maybe when someone's having a BBQ party and they're really drunk will they make a beef patty stack...

I think the main key difference is... the quality of the ingredients? Not saying the quality you have over in the US is bad, but... the EU has some VERY strict regulations when it comes to the quality of our food. Also in Germany's case we are pretty anal about bread. Of course we still have the classic sesame buns, but when I want a burger, I'll typically go for a brioche bun.

When my previous partner visited me in Germany for the first time, they did say we do burgers better than the US. But then again, I didn't take them to cheap fast food joints. We have our own restaurant chains that specifically focus on burgers, like "Hans im Glück" or "Sissi + Franz".

I also HAVE worked at an American diner before. And the burgers they made were pretty good as well. I honestly haven't noticed any difference in the style. Only in the quality.

[sandsorghum]

Casual Wear

wc: 4k

tags: Higuruma Hiromi x Reader | Humour | Character Study

synopsis: What that mouth do?

Higuruma Hiromi’s mouth is magic.

No, not for its purposes in his legal profession nor even in the leisure of his licentious pursuits, but it’s impressive for a far more fundamental reason - the act of eating, and more aptly, it’s an act which really warrants the description of a Performance. 

You’re convinced meals with Higuruma Hiromi have both enough drama and tragicomedy to rival vaudevillian theatrics or Cirque du Soleil spectacles.

With him, menus transformed into playbills and lunches became matinées. 

Currently, you’re savouring your front row seat as he launches into a Shakespearan treatise on a hamburger and some crinkle-cut fries. He is in fact delivering some diatribe about his latest case, but you find your attention rather riveted by the single tomato slice half hovering between the buns, waiting in the wings of the thoroughly wrinkled wrapper clutched in Higuruma’s hand. 

All of his neatly pressed suit is a stage and these formerly sturdily assembled ingredients, merely players. 

“And now I’m going to have to file an extradition request to the headquarters in Setagaya which will take weeks…” he scowls, practically glowering at his food as he takes a large chomp of it.

You’ve perfected a perfunctory yet sympathetic hum, which you deploy now, patting Higuruma’s free hand so it doesn’t come up to restore order to his rapidly dilapidating burger. It’s not so much eating as it is an exercise in embracing entropy; with his Jenga tower of trembly lettuce leaves, melty cheese, slabs of streaky bacon, a double patty and the obnoxiously outsized hula hoops of grilled onions. And naturally, Higuruma had the hubris to include pickles. 

You keenly watch the egg wash bronzed dome and fluffy foundations of the brioche buns slipping and squeezing through the crevices of Higuruma’s fingers, somehow disappearing faster and shrinking back to further destabilize the stack as the layers jostle and jut ahead of each other at higgly-piggly angles. With each increasingly aggressive bite, Higuruma liberates rich rivulets of meat juices to dribble all over his knuckles, until inevitably, a dollop of sriracha mayo prematurely splodges a thick wad over his tendons. 

Oh, this was going to be good.

Without skipping a beat in the monologue bemoaning his chosen vocation, you watch Higuruma start to crane his head forward to lick his wrist but then he stops himself and you’re disappointed, resigned to the assumption that this fully grown man will resort to the much more sensible option of the serviettes, which have after all, been sitting on the tray by his elbows, untouched since the start of the meal.

But Higuruma doesn’t go for the tissues - and what happens next is so much better than you could have anticipated.

Realising his cuffs are in the way, Higuruma in a singular motion instead raises both his arm and the dishevelled burger ascending aloft his head, and then proceeds to lave his tongue across his wrist. He’s quite successfully, if unconventionally, mopped away most of the offending sauce when the magic happens.

Sschhhloorpplbt.

With slow-mo melodrama and grace, the tomato slops out of the burger, landing with a watery splat! on Higuruma’s face, before skidding across the starched collars of his shirt, then careens into its final resting place - his lap.

“Drat. Knew I should have gotten the wrap,” Higuruma mutters.

You attempt to drown your snort in the last shallow dregs of your strawberry milkshake but Higuruma looks up sharply at you, as he pinches the offending vegetable off his pants and tosses it onto the plate.

Your eyes are glimmering as he futilely crumples a tissue against his shirt, sweeping over the stretched cotton canvas where he’s also made a tribute to Jackson Pollock in mustard and ketchup blots.

“You’re such an artist, Higuruma.”

“What?”

You only grin at him, licking your thumb and swabbing it along the tomatoey streak on his handsome cheek, leaving a different reddish tint in your wake.

You didn’t always think his mouth was magic — frankly it had given you the ick in the initial stages of this courtship.

Or perhaps, grotesque fascination was the correct terminology. It was perplexing, how his clothes sustained that much collateral damage during meals.

You had to see it to believe it, otherwise it was simply too baffling, just how much debris accompanied his approach to dining; although ‘approach’ implied that Higuruma had some sort of strategy or logic in manufacturing these messes, and it just wasn’t conceivable that anyone could structure this level of disaster.

But even if you didn’t witness the havoc of Higuruma’s eating habits in real time, the aftermath sometimes stuck around, goading you to reverse-engineer the chaos. There was a litany of clues you got skilled at deciphering, piecing together the (quite often literal) trail of breadcrumbs to figure out what he’d eaten that day, and with what degree of ravenous recklessness, from shoyu speckled sleeves to smears of mayonnaise on his collar — courtesy of the cup ramen he’d scalded his tongue on, or his even more hastily consumed ‘lunch’ of two takoyaki sticks.

Of course, there was still an unanswered question at the crux of these guessing games, a mystery underpinning the habitual volatility of appeasing his hunger. Because despite all of these tendencies towards frenetic feasting, there was still a certain aura of poise to Higuruma Hiromi. 

Admittedly, it’s an assessment compromised by your aesthetic attraction to him; you could readily confess there was a certain case to be made for your bias, perhaps a subconscious conflation of the merits of his wit and style, both imbued with an effortless sharpness, each enhancing the overall effect; the innate elevating the deliberate. 

He dressed smart, in well fitting suits that were rarely rumpled, as unruffled and unflappable as his own presence. For a man for whom an adherence to dining etiquette seemed strictly conceptual, practically he still presented himself well, keeping his attire if not pristine, then still remarkably sleek and clean, considering the tribulations he subjected it to at least three times daily. 

How this was possible perpetually intrigued and mystified you, until the day you learned Higuruma’s secret. 

It had been an accidental discovery, on an afternoon when you’d made a lunch hour visit.

The occasion was already nominally noteworthy, as you’d finally persuaded him to try a salad, after months of gentle chastisements about his diet.

Your triumph however, left a scattering of sunflower seeds along his chin and when he was done stabbing through the arugula, his countenance more closely resembled a truculent teen who had raced face first through a hedge maze. 

“Do I really have to finish these lawn clippings?” Higuruma whined, prodding at the greenery with his prongs. 

“I don’t remember signing up to date a man-child,” you tut, even as you swipe a napkin along his cheeks, while Higuruma tucks his grin against your wrist. Before those lips can detect and further elicit the pitter-patter of your pulse, you move to scrunch the serviette against his tie where quite unfortunately yet predictably, there are several sizable splatters of balsamic vinaigrette dressing. 

“The smell is probably going to seep through this silk,” you say with a slight frown. 

“It’s not a problem,” Higuruma shrugs, starting to loosen his tie, sliding two digits into the triangular knot and tugging it open. The fabric seemed to practically melt around his fingers, parting without resistance till it slipped down his chest. You try not to track the motion too overtly, but there’s little else qualifying as worthy contenders for your attention.

So you watch as Higuruma smoothly, almost automatically, pulls open a drawer to reveal row after row of neatly rolled black ties, as well as a stack of white Oxford shirts. He picks out the corner-most tie, and feels your gaze shift as he uncoils it around his palms and starts to loop it around his neck.

Mistaking your quizzical, fascinated focus for judgment, he states, “They’re for emergencies.”

“A dozen tie-related emergencies?” you clarify, with that tilt to your tone which Higuruma finds himself wanting, increasingly often, to see mirrored in your lips - even if it’s at his expense.

“Yes, but would you believe it’s got space for 14.”

“I do believe that, Higuruma. I’m surprised you haven’t fit a tuxedo in there.”

Higuruma shuts the drawer before you can scythe your eye over their contents again, hoping the sound of its rolling snap eclipses the death throes of the mollified whimper tickling the back of his throat. (It doesn’t.)

“The drawer does leave me with one question though.” 

Higuruma glances up from making the final adjustments on his Windsor knot. The serenity in your expression belies the innocence of your inquiry. 

“What if you have pants-related emergencies?”

Higuruma suddenly finds his tie too tight around his throat, scarcely providing a barrier to the sickle of your mouth which he thinks must be pressed to his jugular, that arresting curve he traces up to your eyes with their wicked gleam, the one he’s only seen so far in his dreams.

Be careful what you wish for...

He responds, rather raspily, “Well, I had to be economical with the space. Could hardly turn this cube into a walk-in closet.”

“No I suppose not,” you say, brushing your fingers against his discarded vinaigrette stained tie. “So you chose to prioritise the shirts and ties, which are likelier to be scrutinised.”

“Yes,” Higuruma says, grateful for the familiarity of your shrewd common sense, “Not many people pay attention to the lower half of my suit.”

Too late he catches the glimmer in your gaze flickering downwards, and he’s incapacitated by the mere dip in your voice when you reply, ever so off-handedly, “Well, perhaps such neglect ought to be rectified.”

And Higuruma realises, right then and there with a mild throb of panic, maybe he really ought to invest in a separate drawer for briefs (of the non-legal kind.)

It might be magic, or it might merely be beyond the scope of scientific explanation. 

The way Higuruma’s mouth operates is a phenomenon to be studied, a riddle of the universe, its mystique obdurate against your observations. 

It didn’t matter what the texture of the food was - boiled, baked, fried, sautéed or steamed. Carnage reigned. It was the second law of thermodynamics, mandated by Higuruma’s mouth; Entropy will always increase over time. 

Or over the course of dinner and dessert.

Soba noodles dangled and tangled off his chopsticks like the most amateurish marionette attempts, sorbets slunk off of cones at strange angles despite his best efforts to corral them with his otherwise reflexively dexterous tongue (lightning quick with quips but not licks, in this situation) and at the movies, the first thing to emerge from the gloom of the cinemas were usually the puffy white popcorn kernels adorned to his collar. By the time you’d brushed them off Higuruma, on average you’d refilled nearly a third of the bucket. 

Once, at a carnival, you found corndog crumbs clinging to his cheeks even after taking the roller coaster (which had two loop de loops) and wisps of cotton candy in his hair, their pink tufts tangling with his ink-jet fringe. And later, in the shrieking whirlwind glee of the teacups, he’d swept right into you, chuckling and clutching your hips in a spun-sugar collision of your mouths and you’d tasted the sweet detritus of his off-kilter caramel-apple kisses, crackling saccharine on your tongue.

You ride the pleasant ebb and surge of this new romance over the next months, Higuruma’s presence both thrilling and soothing, intoxicating and relaxing. You cannot help but succumb to the allure of his juxtapositions, all that remains unsolved about him - typified by that first mystery around his table manners (or lack thereof); How could a man so put together, so composed in his speech and thoughts still leave such a trail of devastation in his wake? On occasion, you are tempted to wonder if it portends some secret character defect.

Yet you dismiss this as paranoia, even knowing paradise won’t last. 

After all, you and Higuruma were trying to keep things casual. You were both savouring that phase where ambiguity embellishes and relishes an amorous atmosphere, in all its tremulous, temerarious pacing. Dancing around definitions, sidestepping expectations; simply discovering a routine tenderness, and exploring the natural rhythm of fitting into each other’s lives.

That was easier said than done, however.

That first infraction comes when Higuruma has to cancel your weekend date, after two weeks of absence and only intermittent text exchanges.

The call comes just as you’re donning your platform sandals and heading out the door. 

“I am so so sorry I am so so swamped-” There’s the Shinkansen swoosh of his apologies over the speakers, far more profuse than the excuses, sounding more wretched than frantic. For a few minutes, you let Higuruma rattle on with that barely sheathed saber-edged vexation to his tone, venting about some idiot who’d “only gone and committed perjury”, resulting in the decimation of an alibi and the implosion of a plea deal, while you glance at your wristwatch, letting the second hand slip past the 12 for a third time before you firmly interrupt.

“And then the other intern quit because they wanted to summer in the bloody Bahamas while I’m in the office on a Sunday...”

“Higu-”

“...trying to stop this damn injunction which makes zero sense-”

“Higuruma.”

“Huh?”

“I said, it’s 2pm. Did you remember to have lunch?” 

“Oh.” Higuruma responds, as if the concept of midday meals was a novelty - telling you everything you needed to know.

“I’ll bring you something.” 

“You don’t have to bother yourself, I’ll grab a bite from the vending machine.”

“Except I already have gone to the trouble. I’m all dressed up, you see I was supposed to catch up with some cute guy this afternoon.”

You can practically hear his blush through the phone, and even though you aren’t face to face, Higuruma’s voice still turns gruff as if to disguise the rush of blood to his cheeks.

“Some cute guy?”

“Yeah, he operates a kushikatsu yatai in my neighbourhood. Always gives me a couple extra sticks for free.” 

“Oh, that place has been around for what, three decades now? And you’re referring to Kazuya-dono who refuses to retire, aren’t you? The balding guy in his 60s.”

“The tycoon in his 60s, yep. And he’s considering investing in a toupee I hear.”

Higuruma feels the fuchsia spreading to the shell of his ears, your smirk pressing close against them, even through the phone. Higuruma clears his throat.  

“I see. Well, if those exciting prospects as a golddigger don’t pan out for you, could you include some shishito peppers?”

“I’ll think about it.” 

“I’ll see you soon? In half an hour?” You can’t help but smile at the tender inflection of optimism in his clarification.

“Of course. The queue shouldn’t be too long at this time of day.”

“Thanks for your generosity, Mrs Kazuya-dono.” 

“Goodbye, Mr Higuruma.” 

In the privacy of his office, Higuruma grins, lingering with his ear pressed to the screen even as the call tapers to its end, reluctant to hang up without hearing your chuckle fully reverberate over his name.

At this hour, when the final stretch of a weekend is lurching towards another interminable five day cycle of labour, the office is cloaked in a kind of velvet darkness, draping heavily over the afternoon. There’s a stifling stillness even as you stride past the empty cubicles, which makes the stubborn fluorescent buzzing coming from Higuruma’s office sound even louder in this oppressive atmosphere.

His door is ajar so you walk right in to see him barricaded behind towers of folders, the tousled strands of his crow’s nest upsweep barely jutting above the turrets of the piled high case files, as he fastidiously scribbles something in a leather-bound notebook, not noticing your entrance. 

“Delivery for Mr Higuruma,” you announce, closing the distance between you and his desk.

Higuruma’s head jerks up as if he’s startled, blinking owlishly as he registers your presence.

“You’re here,” he says, gaze softening and his shoulders sagging back into some semblance of relief, the pen drooping from his hand. He reaches towards you, then notices his biro-blue polka dotted palms and sheepishly starts to retract them, but you catch his fingers in time, scattering a kiss across his knuckles.

“Yes, in the flesh. Shishito peppers and all,” you say with a smile, setting the take-away bag on the side of his table.

“Well. Damn,” he exhales, reclining against his chair for a fuller angle, all the better to drink in the sight of you. You had assembled a cute, casual outfit; light-washed denim pants paired with a cream ribbed knit top, layered over with a V-neckline sage sweater vest and accessorised with a delicate, silver flat chain. But the way Higuruma is staring at you makes you feel like you’ve just sauntered fresh off a runway. 

“Need me to do a spin?” you tease, subconsciously taking a half-step back as he stands, gaze hungrily tracking over your figure and slowly approaching as if concerned the vision before him was delicate as a dandelion in its second, spectral bloom.

“Only a fool would object,” he responds and you laugh, obliging him with a quick twirl, but before you can even fully turn back around, Higuruma has pulled you into his arms, locking them around your hips and lodging his nose in the crook of your neck. 

“This is getting ridiculous,” he mouths along your nape, fingers twitching at the small of your back. 

“Hm?”

“You, coming here looking like this and I- I just tumbled out of the house,” Higuruma mutters, hands notching warmly at your waist to prevent you from moving away. But you push at his chest and his hold slackens, ever so slightly, so you can tip your head back to scan over him.

Well, it was true, Higuruma did not look dressed for a date, let alone the office. His attire looked more appropriate as the prized exhibit at a museum dedicated to the ancient history of textiles; a tatty maroon sweater, the brand logo emblazoned across the chest now faded and indecipherable as stone tablet etchings from an archaeological dig site, paired with crooked half-frame glasses. Plus, the piece de resistance, a pair of charcoal grey joggers with their drawstrings missing, patchy at the knees from only god knows how many spin cycles and planetary revolutions around the sun.

And were those, were those crocs? You make a mental note to give Higuruma an evangelical spiel about Birkenstocks at least.

“Well, you certainly look…comfy.” 

A small groan escapes Higuruma, as he tucks his warm face against your neck, all the better to hear and feel your laughter ripple over him.

“I swear I only meant to pick up some documents this morning but then…”

“But then,” you echo mockingly, gently tweaking Higuruma’s face. 

“Time just…keeps getting away.” He gazes up at you with those pits for eyes, shadowed by despair. You know he isn’t just talking about this date, or this case.

“There’ll be other flea markets,” you shrug, “But there’s only one workaholic I’m willing to put up with.”

You card your fingers through his raven-dark plumage, feeling Higuruma’s sigh settle over your shoulders as he leans into your touch. 

“You’re an angel,” he whispers, pulling you into him and starting to graze his lips along your nape. “You’re all I need-”

It’s at this point his stomach chooses to interject with a loud, rumbly burble of bLRRRggccLHHhh.

Snickering at his belly’s betrayal, you peel yourself away from Higuruma’s peach-tinted cheeks and fuss at him to sit back down, opening the take-away bag for him.

“I forgot how good these smell,” Higuruma remarks, eyes lighting up as he tackles the plastic lid on the sauce, its tangy-sweet and savory aroma wafting into the air.

He wolfs through five, six, seven sticks of shisamo and tsukune and so on, it’s not long before flecks of the rich, glossy dipping sauce paint his lips and chin, whilst a spray of panko scatters like shrapnel over his shirt, landing on the drawer where you knew Higuruma kept extra sets of his corporate attire.

You had contended with what that easily accessible work-wardrobe implied, what his so-called closet of contingencies represented. All those spare shirts and jackets and even boxers were really evidence of someone who rarely returned to his own lodgings, who regularly spent the nights at the office, slogging on till dawn. 

He was a man who was married to his job, to Lady Justice. You had no illusions or qualms about being the paramour in that equation. But these were early days, and while you aren’t entirely certain how permanent this addition to your life called Higuruma Hiromi would be, what’s indisputable is the undivided attention he gives you, when he is with you.

He brings that intense devotion, that focus to everything he does, mind and mouth in perfect exacting synchronicity, across all his feats of adoration, articulation and now of course, mastication. 

You settle back into your chair nibbling on some suginamo, prepared to enjoy the show Higuruma always unwittingly put on. 

What you’re not expecting is your epiphany, the stunning scientific breakthrough at last.

Sitting across from Higuruma, you study the way he hoovers through a dozen (and counting) kushikatsu skewers, and abruptly, you realise he must have his own gravitational field, one that flouted all principles of physics, of astrophysics. 

You lean forward, eagerly examining the evidence before you: the glistening contrails of oil, the constellation of crumbs, all being yanked towards that relentless black hole which is his mouth, hinting at the white dwarf core in his belly, depleted of its own nuclear energy, all-consuming to avoid its own collapse.

You couldn’t help it, being dragged into his orbit, being drawn to this voraciousness you’d witnessed in other aspects of his life, singular unto the entity that was Higuruma Hiromi: A homunculus in fractious fraternity with his humanity - Someone who couldn’t stomach unfairness, which made him a glutton for punishment. His dedication was a whetstone whittling its own blade away.

Just one of Higuruma’s many alluring contradictions. 

There are others you’ve discovered, chipping and chiselling the hours out of one another’s calendars till the days gave way to a more natural erosion of the edges around your selves, marble ceding to limestone: His words are deliberate, his quietness intuitive. Quick-witted, yet with long simmering ire. A sort of brazen self-deprecation. Brilliant arguments, stupid punchlines. An empiricist’s approach to empathy, a heart siphoning off its own sentimentality. 

You behold your lover shoveling in skewer after skewer, operating on some internal combustion engine, mere mortal with a mechanic’s approach to morality, an automaton chugging on and on as if he were indefatigable.

(He wasn’t, he’d told you one evening, half an hour late to the fifth date. Too exhausted even for guilt it seemed, the confession was almost in confidence. But maybe you can do better than a Mr Perfect, he’d snarked with his trademark wry smile which, to an untrained eye, could just about pass for invulnerability. You had stared him down, your silence dredging the apology out of him with a sincerity you could tell surprised the both of you.

You didn’t expect to hear something like that from the mouth of your Tin Man, whose shine was so often eclipsed by that mind like a steel trap, in lieu of a heart of gold - so he professed to everyone else.

But that inadvertently coerced admission of his burnished cavity stirred a flutter in your heart. You’d always known Higuruma was made of rarer stuff than gold, even if he didn’t.)

“You want the last of the okra? It’s your favourite.”

You blink, dispersing the reverie you’d been indulging in, to focus instead on Higuruma holding out the tray to you. You shake your head with a smile, noticing his spectacles already spectacularly smudged with a slick of grease.

He happily polishes off the remaining skewers while he works, baggy sweater incrementally hoarding more and more morsels of food. He rolls his sleeves up, utterly oblivious to the avalanche of cumulative detritus, disappearing down the canyon of his lap.

And as you observe Higuruma, sat in his plush leather office seat, practically dressed in pajamas but somehow hardly out of place, intermittently cramming a kushikatsu stick in his mouth, and another annotation into the margins of a file, you feel that same tug towards him again. 

And you suspect you will, over and over, regardless of how frayed or unraveled Higuruma’s threads become.

© sandsorghum. 2025

[sweethoneyrose83]

Murder Drones Recipe Ideas

1. Nori-Byte Bites

Ingredients: Sushi rice, nori (seaweed), avocado, imitation crab, sesame seeds, soy sauce

Inspiration: These mini sushi bites are designed to resemble small, compact "bytes" of data or power packs that Murder Drones might consume. The nori wraps give them a dark, sleek look.

Presentation: Shape into perfect squares or cubes for a robotic, mechanical feel. Top with small sesame seeds to resemble tiny data points or circuits.

2. Blackout Burgers

Ingredients: Black brioche buns, beef patties (or plant-based patties), cheddar cheese, grilled onions, lettuce, tomato, spicy aioli

Inspiration: A sleek, dark burger to mimic the ominous atmosphere of the Murder Drones universe.

Presentation: Serve with a side of fries shaped into jagged "energy" strips, and top the burger with a glowing-red ketchup swirl or spicy sauce to resemble glowing drone eyes.

3. Nano-Wire Noodles

Ingredients: Squid ink pasta, garlic, olive oil, chili flakes, shrimp or tofu

Inspiration: These dark, tangled noodles resemble high-tech cables or wires, giving a mechanical yet sleek vibe.

Presentation: Plate in a swirling pattern, and garnish with red chili flakes to resemble scattered debris from drone battles.

4. Plasma Punch

Ingredients: Blue curaçao, lemonade, sparkling water, edible glitter

Inspiration: A futuristic, glowing blue drink to resemble the plasma energy drones might use to power themselves.

Presentation: Serve in a clear glass with glowing ice cubes (LED-embedded ice cubes for an extra cool effect) and a sprinkling of edible glitter to give it a radiant, tech-like shine.

5. Techno Tarts

Ingredients: Puff pastry, dark chocolate, red raspberry filling, powdered sugar

Inspiration: These tart-like pastries resemble hard, metallic exteriors with dark, sinister cores, perfect for a Murder Drone-themed treat.

Presentation: Cut the pastries into geometric shapes like triangles or hexagons, drizzling with raspberry sauce for a blood-like appearance. Dust lightly with powdered sugar to create a contrast between dark and light.

6. Circuit Board Cookies

Ingredients: Black cocoa sugar cookies, green royal icing, edible silver pearls

Inspiration: Decorate these cookies to resemble circuit boards or robotic components.

Presentation: Use a piping bag to create intricate green icing patterns mimicking circuits, adding silver pearls as connectors or "nodes" on the board.

7. "Oil and Gears" Spaghetti

Ingredients: Squid ink pasta (for that oily, dark look), ground beef or plant-based meat, black olives, and diced sun-dried tomatoes.

Instructions:

Cook squid ink pasta to give a "mechanical oil" effect.

Sauté ground beef or plant-based meat with garlic, sun-dried tomatoes, and olives for a savory, rich sauce.

Serve the pasta with the sauce and garnish with shaved parmesan resembling "metal shavings."

8. "Blood Battery" Smoothie

Ingredients: Mixed berries (strawberries, raspberries, blueberries), coconut milk, and chia seeds.

Instructions:

Blend berries and coconut milk into a deep red smoothie that looks like a "battery fluid" but tastes delicious.

Add chia seeds for texture, mimicking the look of tiny bits of circuitry.

9. "Broken Drone" Nachos

Ingredients: Black tortilla chips, queso, shredded chicken or beef, jalapeños, and avocado.

Instructions:

Scatter black tortilla chips on a baking sheet like "broken drone parts."

Layer with queso, shredded chicken, and jalapeños, and bake until melted and crispy.

Add chunks of avocado to represent the "core systems."

10. "Circuit Board" Pizza

Ingredients: Flatbread, pesto, mozzarella, black olives, cherry tomatoes, and basil.

Instructions:

Spread pesto on the flatbread as the "circuit board."

Arrange mozzarella slices to look like "wiring" and use olives and tomatoes as "buttons" or "nodes."

Bake until cheese is bubbly and garnish with basil leaves for extra "green circuits."

11. "Metallic Heart" Chocolate Truffles

Ingredients: Dark chocolate, heavy cream, and edible metallic luster dust.

Instructions:

Make classic chocolate truffles by melting dark chocolate and mixing with cream to form the ganache.

Shape into hearts and coat with edible metallic luster dust for a shiny, "robotic heart" look.

12. "Battery Acid" Lemonade

Ingredients: Lemon juice, blue curacao, club soda, and ice.

Instructions:

Mix lemon juice and blue curacao for a sour yet strikingly electric blue drink.

Add club soda for some fizz, and serve over ice in clear glasses to resemble "battery acid."

13. "Rust and Decay" Brownies

Ingredients: Dark chocolate brownie mix, cocoa powder, and red food coloring.

Instructions:

Bake brownies using dark chocolate mix.

Add red food coloring to some cocoa powder and sprinkle over the top of the cooled brownies to create the appearance of "rusty decay."

14. Drone Eye Cake Pops

Ingredients:

Cake mix (flavor of your choice)

White chocolate coating

Red candy melts

Candy eyes

Black gel icing

Instructions:

Bake the cake and crumble it into fine crumbs.

Mix the crumbs with frosting to form dough and shape into small balls.

Dip the cake balls in melted white chocolate and let them set.

Drizzle red candy melts to create a "bloody" effect and add candy eyes.

Use black gel icing to add details.

Inspiration: These represent the "eyes" of the drones, with the red candy melt resembling their bloodthirsty tendencies.

15. Oil Spill Ice Cream Sundae

Ingredients:

Chocolate ice cream

Oreo crumbs

Black syrup (chocolate or black food coloring)

Silver sprinkles

Instructions:

Scoop chocolate ice cream into bowls.

Top with crushed Oreo crumbs for a crunchy, "oil spill" effect.

Drizzle black syrup to make it look like spilled oil.

Sprinkle with silver sprinkles for a robotic touch.

Inspiration: A dark and delicious treat inspired by the idea of oil spills and machinery gone wrong in the Murder Drones universe.

16. Blood Orange Sparkling Punch

Ingredients:

4 cups of blood orange juice

1 cup cranberry juice

2 cups sparkling water

Fresh rosemary for garnish

Instructions:

Mix the blood orange juice and cranberry juice.

Add the sparkling water to give it a bubbly effect.

Garnish with fresh rosemary for an eerie, metallic touch.

Inspiration: The punch represents the "oil" or "fuel" that robots might run on, with the blood orange juice symbolizing the dark, ominous mood of the Murder Drones world.

[spoonfulofmilo]

Contestant Number 9's Introduction

updates will be tues, wed and thursday my time at 7pm aest!

love y'all

the bachelor masterlist is here

part 1 is here

---

my masterlist can be accessed here

Please keep requesting - y'all have awesome ideas we agree on a lot of stuff :) - my guidelines are here, and if you want some prompts, they are here.

also feel free to come in and start chatting to me in my asks, would love to get to know y'all better

and if you want to be added to my taglist lmk :)

Y/N nearly swooned. Despite Esteban’s cake, he was still starving, and this guy had brought food. And not just a little.

Could he see the guy right now? No. Did that matter? No. He’d brought food. That means he was hot.

The trolley of food rolled to a stop, and finally, the man behind it appeared, short, energetic, grinning like he already knew he was a fan favorite.

His hair looked like he’d run his hands through it while sprinting to the set, and his eyes had the kind of mischief that made Y/N instantly nervous.

He was wearing a dark navy blazer, a light beige shirt (unbuttoned just enough to be criminal), and some fitted brown trousers with dark brown loafers.

“Konnichiwa,” he said with a crooked grin. “I’m Yuki.”

“Oh my god, hi! You brought food?!”

“Yeah, of course. I don’t trust people who don’t bring food to a first impression.”

“Wait, hold on. Did no one tell you that we do actually feed people here?”

“They told me. But I’m a chef. I don’t care. I have to cook, you know? It’s like, if I don’t cook, I go crazy. Very bad for my head.”

Y/N laughed. “Okay, walk me through it. What is all of this?”

Yuki stepped behind the cart and started pointing things out with a bit of dramatic flair.

“Alright. First, mini beef Wellingtons. Very boujee, I know. Puff pastry, tender beef, mushroom… what’s it called… duxelles. And truffle oil. Because we’re classy today.”

“…I think I might be falling in love. With the Wellingtons. But also maybe you?”

“We just getting started, bro.”

He moved on like it was a race.

“Caprese skewers. Tomato, mozzarella, basil, balsamic. Very basic but tasty, okay? Then, crispy tuna tartare cones. They’re cute, yeah? Like little ice cream cones but for sushi people.”

“You made these? From scratch?”

“Yeah. If I didn’t, I would be angry at myself. That’s my standard, you know?”

Y/N looked at him like he’d walked straight out of a fantasy. Meanwhile, Yuki just kept listing food like it was normal.

“Mini lobster rolls. Brioche buns, proper lobster, not fake crab meat. Dill. A little lemon. Then, duck confit bao buns. Sweet, salty, soft, just like me.”

“Okay, now you’re showing off.”

“Wait, wait. Almost there. Veggie option too. Ratatouille tartlets. Eggplant, zucchini, bell pepper, goat cheese. I’m very thoughtful, okay?”

“This is actually insane. You’re making everyone else look bad right now.”

“That’s the idea.”

Y/N just stared as Yuki uncovered another tray.

“Don’t worry. Dessert’s coming. You still have space, right?”

“…Of course you did.”

“Okay, raspberry rose macarons. Then chocolate lava cakes. The gooey ones, yeah? Like, when you break it, the middle goes boom. You know? Then mousse cups, strawberry, champagne, very sexy.”

“…Okay. We’re canceling the rose ceremony. I’ve found the one.”

Yuki grinned, clearly proud of himself. “Not bad for someone who doesn’t even bake.”

“Okay, tell me about yourself.”

“I’m twenty-three, from Japan, and I work as a chef. Obviously.”

“What, uh, brings you here?” Y/N asked, trying to focus.

Yuki shrugged, casual but honest. “I don’t know, man. I want to try. Put myself out there. Maybe I crash and burn. Maybe I win. Like Formula 1, yeah? Big risk, big reward.”

“What would you do for a first date with me?”

Yuki smirked. “Honestly? I cook. You sit there and look pretty. Maybe I let you stir a sauce or something. But no stress. Just eat and vibe.”

“And if you could travel anywhere?”

He perked up. “Bologna. Italy. Bro, the food. It’s insane. Pasta, cheese, prosciutto, everything is elite. But also? Kind of dangerous. If we go, your nutritionist will kill me. You’ll gain, like, five kilos just looking at a plate.”

He laughed, leaning a bit closer.

“But I’d enjoy it. I’d enjoy you. We learn pasta, we eat pasta, maybe a kiss if you’re lucky. It’s kind of like Japan, you know? Food is love. I would like to show you.”

(cut to Y/N’s interview)

“Okay. So, um. Yuki. What the hell? I was not prepared. Like, emotionally, physically, spiritually… for that much food. Or that much flirtation hidden under a layer of duck bao buns and lava cake. And he’s twenty-three. Twenty-three. Which should be an… orange flag. But also, he’s a literal chef? Like a chef chef? And he brought lobster rolls. If I get food poisoning tonight, it was worth it. ...But seriously, he’s funny, he’s quick, and the way he talks about food makes it sound like poetry. And he looked at me like I was the main course. And I kind of liked that? I’m in trouble.”

(cut to Yuki’s interview)

“Did you see his face when I brought out the cake table? I thought he was going to pass out. And then he made that little noise when he bit into the tuna tartare cone? Yeah. I heard it. I’ll be thinking about it for weeks. I know I’m younger. I know people will probably say I’m not serious or I’m here to stir things up. But I’m not here to play games. I cook because it’s how I show love. It’s how I care for people. If I like someone, they get fed. And right now, I like Y/N. A lot. I don’t know what will happen, but… if he lets me in, I’m going to give him everything. Food. Support. Affection. The works. And seconds. Always seconds.”

taglist: @barcelonaloverf1life, @leosxrealm, @tallrock35, @wolf-knights, @janeholt3, @badblondebisexualboy, @ghostking4m, @fate-posts, @evelyn-4034, @jupiter-je-taime, @redcrescentmoons, @youraveragebritishamerican, @v3lnys, @thatonesblog, @bangbangdevotee, @annegrey, @pear-1206, @alchemxx, @koalapastries, @saucy-apples, @milessunflowers, @dramaticpiratellamas, @bunnisgreen, @jamesiesposts, @tammyfortis, @sleutherclaw, @blazecosplay, @toodeepintofandoms

[s10127470]

Restaurant Idea: The Nicktoons Diner

I'm sure just about all of you are familiar with The Krabby Patty Kollab Wendy's launched back in October, commemorating of the 25th anniversary of SpongeBob SquarePants.

I tried for myself on opening day, and I really liked it.

But it did get me thinking about this....

What if there was a restaurant that was themed around not just SpongeBob, but all the Nicktoons in general.

And thus, I created the idea known as.....

THE NICKTOONS DINER!

If the name didn't clue you in already, this restaurant would be a diner, ala Steak n' Shake, Big Boy, and Denny's.

But with a Nickelodeon theming.

Layout is what you would expect from a diner.

There's the dining area with tables, booths, and a counter that you can sit and eat at.

And like any diner, you'll get a decent view of the kitchen.

The diner is also a drive-in, so you can eat in your own car.

Plus they'll actually provide a little disposable table for you to use while eating.

The dining area itself would be sporting a Nickelodeon theming, with orange and green colored chairs and a design of multicolored splats all over the floor.

And on the walls, you'll several pieces of art featuring hundreds of Nicktoon characters, dressed as workers of the diner and depicting them as working at the diner as well!

Now let's for the real meat of this post, the menu!

Burgers:

(All can be made double pattied if desired and sesame seed buns are used with just about all of them)

-The Krabby Patty: The trademark food of the restaurant! A simple Angus ground beef patty, seasoned and grilled to the perfection. Then topped with American cheese, lettuce, onions, tomatoes, pickles, ketchup, mustard and mayo.

-Sandy's Rodeo Burger: An Angus ground beef patty topped with sharp cheddar, onion rings, bacon, sliced jalapenos, and BBQ sauce.

-Aang's Veggie Burger: A plant-based protein patty topped with the same toppings as The Krabby Patty.

-Tito's Kahuna Burger: An Angus beef patty topped with mozzarella cheese, lettuce, caramelized onions, a grilled pineapple slice, bacon, and teriyaki sauce.

-Jeremy's Mushroom and Swiss Burger: An Angus beef patty topped with Swiss cheese, sauteed mushrooms, caramelized onions, and a garlic spread, all between a brioche bun.

-Blake's Chili Burger: An Angus beef patty topped with hearty beef chili, sharp cheddar, and diced onions.

-The Breadwinners' Patty Melt: An Angus beef patty topped with American cheese, Swiss cheese, caramelized onions, and thousand island dressing, all between two slices of toasted rye.

Sandwiches:

-Harold's Hero: A foot-long sub with ham, roast beef, salami, pastrami, pepperoni, prosciutto, provolone, mozzarella, lettuce, onions, tomatoes, pickles, mayo, and deli dressing, all between white beard.

-The Chokey Chicken Club: A boneless chicken thigh, seasoned, marinated, and fried to golden brown, topped with pickles and coleslaw, all between a brioche bun.

-Phil and Lil's Philly Cheesesteak: Seasoned shaved steak topped with sauteed onions, mushrooms and bell peppers, and a four cheese sauce.

-Raymundo's Fish Sandwich: A hand-battered cod fillet topped with American cheese, lettuce, pickles, and tartar sauce, all between a brioche bun.

-Deuce's Gyros: Grilled, marinated lamb topped with lettuce, red onion, tomatoes, feta cheese, and tzatziki, all wrapped up in pita bread.

-Lynn's Meatball Sub: Seasoned, cooked balls of beef topped with melted mozzarella cheese and warm marinara sauce, all between a foot-long of white bread.

-Lori's Chicken Caesar Wrap: Grilled marinated chicken, romaine lettuce, homestyle croutons, shredded parmesan cheese and caesar dressing wrapped in a warm tortilla.

-Sam's Veggie Wrap: Spinach, sliced avocado, carrot, cucumber, edamame, and hummus wrapped up a warm tortilla.

-Robot and Monster's Double Decker BLT: Bacon, lettuce, tomato and a special sandwich sauce, all between three slices of bread.

-Tommy's Double-Decker PB & J: Peanut butter and grape jelly, all between three slices of grilled rye.

-Casey and Alberto's Cubano: Grilled ham, roasted pork, mustard, pickles, and Swiss cheese, all between Cuban bread.

-Biggie Cheese's Deluxe Grilled Cheese: Cheddar, Swiss, Muenster, Gouda, and Provolone, melted and all between two slices of grilled sourdough.

-CatDog's Hot Dogs: All beef franks placed between warm hot dog buns, and topped with American cheese, ketchup, mustard, diced onions, and relish.

-Arnold's Big City Dogs: All beef franks placed between warm poppy seed buns, and topped with celery salt, tomatoes, pickled peppers, diced onions, neon green relish, and mustard.

-Sonic's Chili Dogs: All beef franks placed between warm hot dog buns, and topped with beef chili, shredded cheddar cheese, and diced onions.

Breakfast:

Peck's Omelettes and Scrambles:

-Veggie Omelette: Spinach, onion, bell peppers, tomato, mushrooms, and cheddar.

-Country-Style Omelette: Country sausage, American cheese, hash browns and sauteed onions topped with country sausage gravy.

-Meat Lovers Omelette: Bacon, sausage, ham and cheddar.

-Ultimate Omelette: Sausage, bacon, bell peppers, onions, mushrooms and cheddar.

-Philly Cheesesteak Scramble: Scrambled eggs, seasoned shaved steak, green pepper, onion, mushrooms, and shredded cheddar served over hash browns

-Mushroom Swiss Scramble: Scrambled eggs, caramelized onion, mushroom, spinach, and Swiss cheese served over hash browns.

-Ultimate Scramble: Sausage, bacon, bell peppers, tomato, onions, mushrooms and cheddar.

Waffle's Pancakes and Waffles:

-Buttermilk: The classic, topped with butter and maple syrup.

-Strawberry: Topped with chopped strawberries, strawberry syrup, and whipped cream.

-Blueberry: Made using batter mixed with blueberries, topped with blueberries, blueberry syrup and whipped cream.

-Wildberry: Made using batter mixed with blueberries, topped with strawberries, blueberries, blackberries, blueberry syrup and whipped cream.

-Cinnamon Roll: Cooked with cinnamon crumb topping and topped with cream cheese icing.

-Chocolate Chip: Made using batter mixed with chocolate chips, topped with chocolate chips and chocolate syrup.

-Chocolate Banana: Made using batter mixed with chocolate chips, topped with bananas, chocolate chips and chocolate syrup.

Powdered Toast Man's French Toast:

-Classic: Thick slices of texas toast battered in a signature french toast dip, topped with butter, syrup, and powdered sugar.

-Cinnamon: Thick slices of cinnamon swirl bread battered in a signature french toast dip, dusted with cinnamon sugar and topped with whipped cream, caramel sauce, and powdered sugar.

-Strawberry Banana: Thick slices of texas toast battered in a signature french toast dip, topped with strawberries, bananas, strawberry syrup, and powdered sugar.

-French Toast Sticks: Sticks of texas toast battered in a signature french toast dip, deep fried, and toasted with powdered sugar.

Pony and Annie's Classic Breakfast Dishes:

-Biscuits and Gravy: Warm buttermilk biscuits topped with country sausage gravy.

-Country Fried Steak: Tenderized cube steak, seasoned, breaded and fried, topped with country sausage gravy.

-Steak and Eggs: A 13 oz. seasoned T-bone steak (cooked to your choice) and two eggs in your choice of style.

-Chicken and Waffles: Chicken pieces, seasoned, marinated in buttermilk, breaded, and fried to golden brown, and buttermilk waffles.

-Breakfast Burrito: Bacon, sausage, scrambled eggs, american cheese hash browns and chipotle sauce wrapped in a warm tortilla.

-Bacon, Egg and Cheese Biscuit: Bacon, fried egg and American cheese between a warm buttermilk biscuit.

-Chicken Biscuit: A hand-breaded chicken tender between a warm buttermilk biscuit.

-Sausage Biscuit: A sausage patty between a warm buttermilk biscuit.

-Steak Biscuit: A hand-breaded cubed steak and country sausage gravy between a warm buttermilk biscuit.

Squidward's Cafe:

-Premium Roast Coffee

-Americano: Comes in vanilla, almond, caramel, hazelnut, butterscotch, Irish cream, and toffee nut.

-Macchiato: Comes in caramel, vanilla, chocolate, hazelnut and raspberry.

-Cappuccino: Comes in vanilla, chocolate, caramel, peppermint, raspberry, and cinnamon.

-Latte: Comes in caramel, cinnamon, matcha and mocha.

-Iced Coffee: Comes in caramel, vanilla and mocha.

-Frappé: Comes in caramel, mocha, and chocolate chip.

-Donuts: Comes in glazed, chocolate frosted, strawberry frosted, jelly donuts, Bavarian cream donuts, apple fritters, bear claws, Boston cream, long johns, French crullers, cinnamon twists, glazed twists and maple bars.

Breakfast Sides and Drinks:

-Scrambled eggs

-Fried eggs

-Sunny side-up eggs

-Egg whites

-Toast

-Buttermilk biscuits

-Hash browns

-Sausage patties

-Sausage links

-Bacon

-Fresh fruit

-Orange juice

-Milk

-Sugar

-Grape jelly

-Strawberry jam

-Honey

Soups and Salads:

-Cosmo and Wanda's Club Salad: Romaine lettuce, turkey, ham, chopped bacon, tomatoes, cheddar and Swiss cheese with ranch dressing.

-Didi's Chicken Caesar Salad: Romaine lettuce, homestyle croutons, and shredded parmesan cheese, tossed with caesar dressing and grilled marinated chicken.

-Draculaura's House Salad: Romaine lettuce, red onions, cherry tomatoes, cucumber and croutons with your choice of dressing.

-Eliza's Fruit Salad: Strawberries, blueberries, blackberries, pineapple, kiwi, mandarin oranges, and grapes.

-The Wachowski Family Chili: Hearty beef chili made with kidney beans, topped with shredded cheddar and diced onions.

-Abby's Tomato Soup: Rich, creamy soup made out of tomatoes.

-Susie's Chicken Noodle Soup: A warm broth filled with cooked chicken, noodles, carrots and celery.

-Mr. Krabs' Clam Chowder: A thick creamy soup filled with clams, potatoes, onions and parsley.

-Dressings: Ranch, Italian, Caesar, blue cheese, vinaigrette, honey mustard and oil.

Appetizers:

-Splinter's Pizza Rolls: Cheese and pepperoni stuffed rolls, served with a side of marinara sauce.

-Timmy's Loaded Fries: French fris topped with a melted four cheese blend, bacon crumples and ranch.

-Hazel's Chili Fries: French fries topped with hearty beef chili, melted cheddar cheese and diced onions.

-Luan's Mozzarella Sticks: Aged mozzarella coated in seasoned breadcrumbs and deep-fried to a golden brown, served with a side of marinara sauce.

-Sanjay and Craig's Wings: Fried chicken wings tossed in a choice of mild, buffalo, Cajun, garlic parmesan, BBQ, Hawaiian, atomic, teriyaki, sweet chili, Cajun ranch, honey mustard, lemon pepper, Jamaican jerk, raspberry, Korean bbq, and Carolina gold sauces, served with a side of ranch or bleu cheese.

-Chuckie's Pretzel Bites: Flash fried and lightly salted dough balls, served with four cheese sauce and honey mustard.

-Filburt's Potato Skins: Halved potato skins filled with melted cheddar cheese, bacon crumbles, and fresh chives, served with a side of sour cream.

-White Pantera's Nachos: Tortilla chips topped with a choice of seasoned, cooked meat (ground beef, chicken, pork or steak), a shredded Mexican-style four cheese blend, lettuce, onions and tomatoes, and served with a side of salsa, sour cream and guacamole.

-Skeeter's Pigs in Blankets: Mini beef hot dogs wrapped and cooked in pastry dough, served with a side of honey mustard.

-Lincoln's Mac & Cheese Bites: Balls of macaroni and cheese, breaded and deep-fried until golden brown. Served with marinara sauce and ranch.

-Ronnie Anne's Jalapeno Poppers: Halved jalapenos, filled with a shredder cheese and cream cheese mixture, wrapped in bacon.

-Stinky's Corn Nuggets: Balls of corn-based dough, battered and deep-fried. Served with ranch.

Dinners:

-Lok's Roasted Chicken: Seasoned chicken, oven-roasted.

-Lynn Sr's Meatloaf: A cooked loaf of ground beef mixed with eggs, breadcrumbs, onions and a variety of seasonings, topped with a ketchup and BBQ sauce mixture.

-Garfield's Lasagna: Layers of flat pasta sheets, ragù, ricotta, basil, mozzarella and parmesan.

-Jon's Spaghetti and Meatballs: Boiled spaghetti noodles, topped with cooked marinara sauce and seasoned balls of ground beef.

-Lagoona's Tuna Casserole: Flaky tuna tossed with egg noodles, peas, celery, and mushroom soup, baked, and then topped with buttery breadcrumbs.

-Porkchop's Roasted Pork Chops: Seasoned pork chops, oven-roasted.

-Freddy's Chicken Pot Pie: A creamy chicken and vegetable mix, all baked in a flaky pie crust.

-Nigel's Shepherd's Pie: Cooked, seasoned minced beef, carrots, peas and corn, topped with mashed potatoes.

-Tucker's Pot Roast: Chuck roast, seasoned and slowed cooked in broth, with carrots, celery and potatoes.

-Ren and Stimpy's Roast Beef: A rump roast, seasoned and slowed cooked until given a brown chest.

-Rocko and Heffer's Chokey Chicken: Chicken pieces, seasoned, marinated in buttermilk, breaded, and fried to golden brown.

-Katara's Roasted Fish: A whole fish, seasoned with herbs and spices and flavored with lemon.

-Otto's Fried Fish: Beer battered cod fillets, fried until golden brown.

-Reggie's Fried Shrimp: Shrimp pieces seasoned, breaded and fried until golden brown.

-Odie's Chicken Alfredo: Grilled marinated chicken and broccoli over penne in creamy alfredo sauce.

-Nermal's Chicken Parmesan: Hand-breaded fried chicken breast topped with marinara and melted mozzarella cheese, served with spaghetti.

-Twister's Calamari: Squid rings hand-breaded and fried until golden brown, served with a lemon and marinara sauce.

-Sam's Fried Oysters: Oysters hand-breaded and fried until golden brown.

-Sokka's Meat Skewers: Skewed pieces of chicken, beef and pork, seasoned and fire-roasted.

-Zuko's Spicy Garlic Chicken: Crispy chicken coated in a spicy, sweet, savory garlic sauce.

-Gerald's Chicken Tenders: Hand-breaded chicken tenders, fried until golden brown.

-Reptar's Dino Nuggets: Hand-breaded and fried chicken nuggets shaped like dinosaurs.

-Heath's Spicy Nuggets and Tenders: Hand-breaded nuggets and tenders with a spicy twist to them.

-Leonardo's Supreme Pizza: Topped with pepperoni, mushrooms, onions, bell peppers, sausage, and black olives.

-Donatello's Veggie Pizza: Topped with mushrooms, onions, bell peppers, black olives, and tomatoes.

-Raphael's Meat Lover's Pizza: Topped with pepperoni, sausage, beef, ham, and bacon.

-Michelangelo's Everything Pizza: Topped with pepperoni, mushrooms, onions, bell peppers, sausage, black olives, tomatoes, beef, ham and bacon.

-Suki's Stir Fry: Stir-fried chicken breast with mixed vegetables, mushrooms, scallions and sesame-ginger glaze.

-Clawdeen's Ribeye: A seasoned ribeye steak, cooked to desired color.

-Dudley's T-Bone: A seasoned ribeye steak, cooked to desired color.

-Tak's Pork Ribs: Pork ribs, seasoned, smoked, and slathered in BBQ sauce.

-El Tigre's Tacos: A choice of soft or hard taco shells, filled with a choice of seasoned, cooked meat (ground beef, chicken, pork or steak), a shredded Mexican-style four cheese blend, lettuce, onions and tomatoes, and served with a side of salsa, sour cream and guacamole.

-Sheen's Enchiladas: Corn tortillas filled with a choice of seasoned, cooked meat (ground beef, chicken, pork or steak), a shredded Mexican-style four cheese blend and refried beans, topped with more cheese and red sauce.

-Puma Loco's Burrito: A flour tortilla filled with a choice of seasoned, cooked meat (ground beef, chicken, pork or steak), a shredded Mexican-style four cheese blend, lettuce, onions and tomatoes, and served with a side of salsa, sour cream and guacamole.

-Cindy's Prime Rib: A prime rib roast, seasoned and slow-roasted until medium rare.

Carl's Sides and Sauces:

-French Fries

-Onion Rings

-Mashed Potatoes

-Side Salads

-Seasonal Steamed Vegetable Mix

-Brown Gravy

-Peas

-Corn on the Cob

-Baked Potato (with shredded cheese, bacon bits, chives and sour cream)

-Green Beans

-Mac and Cheese

-Roasted Asparagus

-Garlic Bread

-Breadsticks

-Dinner Rolls

-Cornbread

-Buttermilk Biscuits

-Coleslaw

-Baked Beans

-Mexican Rice

-Tortilla Chips

-White Rice

-Ketchup

-Mustard

-Mayo

-Special Chicken Sauce

-BBQ Sauce

-Honey Mustard

-Four Cheese Sauce

-Ranch

-Blue Cheese

-Buffalo Sauce

-Queso

-Salsa

-Sour Cream

-Guacamole

Soft Drinks:

-Yahoo Soda: A cola.

-Pineapple Punch: A pineapple-flavored soda.

-Fairy Lemonade: A pink lemonade-flavored soda.

-Purple Flurp: A grape-flavored soda.

-Reptar Power: A lime-flavored soda.

-Rocket Rush: A orange-flavored soda

-Air Flow: A lemon-lime flavored soft drink.

-Jungle Juice: A fruit punch.

-Ghostly Green: A green apple-flavored soda.

-Jujuberry Jam: A wildberry-flavored soft drink.

-Sonic Blast: A blue raspberry-flavored soda.

-Cool Cherry: A cherry-flavored soft drink.

-Robot Riot: A blueberry-flavored soda.

-Tigre's Roar: A mango-flavored soda.

-Irken Thirst: A black cherry-flavored soda.

-Mutagen Mist: A kiwi-flavored soda.

-Burpo's: A root beer.

-Water: Just water.

Fanboy and Chum-Chum's Frosty Freezy Freezes:

Features slushy versions of the previously mentioned soft drinks, but also has speciality layered and swirled slushes as well.

-SpongeBob and Patrick's Friendship: Pineapple and strawberry.

-Cosmo and Wanda's Love: Lime and pink lemonade.

-Dynamic Duo: Grape and orange.

-Four Nations: Blue raspberry, cola, orange and lemon-lime.

-Turtle Power: Blue raspberry, grape, fruit punch and orange.

-Danny's Ghostly Rush: Green apple and lemon lime.

-Heath and Abbey's Fire and Ice: Orange and blue raspberry.

-Team Sonic: Blue raspberry, lemon and fruit punch.

-Zim and GIR’s Irken Invasion: Black cherry and green apple.

Desserts:

-Otis' Milkshakes: Comes in vanilla, chocolate, strawberry, caramel, banana, peanut butter, orange creamsicle, Oreo, blueberry, fudge brownie, chocolate chip cookie dough, mint chocolate chip, and Nutella.

-Angelica's Cookies: Comes in chocolate chip, double chocolate chip, white chocolate chip macadamia nut, oatmeal raisin, raspberry cheesecake, peanut butter, and s'mores.

-Helga's Mixers: Ice cream based treats that come in Oreo, M&M's, Reese's, chocolate chip cookie dough, Butterfinger, Heath, Snickers, Crunch, fudge brownie, strawberry cheesecake, and Turtles flavors.

-Jimmy's Floats: Comes in vanilla, chocolate, strawberry, and root beer.

Patrick's Speciality Sundaes:

-Triple Gooberberry Sunrise: A sundae head made with four scoops of vanilla ice cream, with candy-coated chocolate pieces for the eyes and nose, a strawberry licorice smile, chocolate Magic Shell at the top, and sliced three bananas topped with cherries.

-Bikini Bottom Sundae: Pineapple ice cream topped with blue raspberry syrup, chopped pineapple and raspberries.

-Reptar Sundae: Vanilla ice cream topped with mint syrup, hot caramel and chocolate Reptar-shaped pieces.

-Fairy World Sundae: Two scoops of strawberry ice cream topped with green apple syrup, raspberry syrup, and yellow star-shaped sprinkles.

-Outer Space Sundae: Purple vanilla ice cream topped with dark chocolate syrup, and yellow and blue sprinkles shaped like stars, the Sun, and the Moon.

-Mutagen Sundae: Green vanilla ice cream topped with green apple syrup and orange sprinkles shaped like pizza.

-Four Nations Sundae: Three scoops of vanilla ice cream topped with blue raspberry syrup, hot fudge, orange marmalade, and whipped cream.

-Wild Jungle Sundae: Three scoops of vanilla ice cream between two bananas, topped with mango marmalade , pineapple marmalade, wildberry syrup, and green sprinkles shaped like jungle animals.

-Ghost Zone Sundae: Green vanilla ice cream topped with blueberry syrup and green and purple sprinkles shaped like ghosts.

-Woodland Sundae: Maple ice cream topped with caramel, pretzels and walnuts.

-Monster High Sundae: Raspberry and blue raspberry ice cream, topped with chocolate syrup and black and white sprinkles of bats and skulls.

-Spin Dash Sundae: Three scoops of vanilla ice cream, topped with blue raspberry syrup, lemon marmalade, and strawberry syrup.

-The Classics: Hot fudge, caramel and strawberry.

-Banana Split: Three scoops of vanilla, chocolate and strawberry ice cream respectively, placed between two bananas, and topped with pineapple marmalade, hot fudge and strawberry syrup, whipped cream, and cherries.

Hugh and Pig's Old Fashioned and Fried Pies:

-Grandpa Lou's Favorite: Apple.

-Lola and Lana's Favorite: Strawberry.

-Ickis' Favorite: Cherry.

-Bessie's Favorite: Lemon Cream.

-Harvey's Favorite: Blueberry.

-Brad's Favorite: Peach.

-Knuckles' Favorite: Grape.

-Gaz's Favorite: Blackberry.

-Jenny's Favorite: Strawberry & Cream.

-Darwin's Favorite: Banana Cream.

-Cleo's Favorite: Coconut Cream.

-Libby's Favorite: Boston Cream.

-Snap's Favorite: Chocolate.

-Frankie's Favorite: Wildberry.

-Jazz's Favorite: Key Lime.

-Dib's Favorite: Pecan.

-Toph's Favorite: Mudslide.

-April's Favorite: Lemon Meringue.

Well that's all for now!

Let me know what you guys think about this concept i made!

And also.....

Out of all the stuff I listed, which ones would you most likely eat?

[a-roguish-gambit]

Rosemary loves grilled cheeses, and always asks for them, but when she's being babysat she never eats them when they are prepared for her. She always tells people they did it wrong and that it's not a real grilled cheese.

Jean finally snaps one day and complains to rogue and gambit about it. "She always says she wants grilled cheese sandwiches but then never eats them! Why? What are we doing wrong???"

Rogue sighs. "Sorry we should have told ya. She likes grilled cheeses but only the way her daddy makes them"

"and how does he make them?"

"brioche bread, Colby Jack, mozzarella, cream cheese, and sharp cheddar, den sprinkle some cayenne pepper on the cheese, den fried in garlic butter and served with tomato soup mixed with cream for dippin," Gambit explains simply.

"and you didn't think to tell us this sooner?!"

"is dat not how people usually serve dem?"

"Remy i've told ya a million times, sugah, no. No one serves childhood favorites like you"

"is this also why she hates Kraft Mac n cheese and gets angry at us for giving it to her?"

"are you not sprinkling in Parmesan, spicy bacon bits, n oregano?"

"no????"

"den yeah dat's why....."

[psychedelic-charm]

Murder Drones Recipe Ideas

1. Nori-Byte Bites

Ingredients: Sushi rice, nori (seaweed), avocado, imitation crab, sesame seeds, soy sauce

Inspiration: These mini sushi bites are designed to resemble small, compact "bytes" of data or power packs that Murder Drones might consume. The nori wraps give them a dark, sleek look.

Presentation: Shape into perfect squares or cubes for a robotic, mechanical feel. Top with small sesame seeds to resemble tiny data points or circuits.

2. Blackout Burgers

Ingredients: Black brioche buns, beef patties (or plant-based patties), cheddar cheese, grilled onions, lettuce, tomato, spicy aioli

Inspiration: A sleek, dark burger to mimic the ominous atmosphere of the Murder Drones universe.

Presentation: Serve with a side of fries shaped into jagged "energy" strips, and top the burger with a glowing-red ketchup swirl or spicy sauce to resemble glowing drone eyes.

3. Nano-Wire Noodles

Ingredients: Squid ink pasta, garlic, olive oil, chili flakes, shrimp or tofu

Inspiration: These dark, tangled noodles resemble high-tech cables or wires, giving a mechanical yet sleek vibe.

Presentation: Plate in a swirling pattern, and garnish with red chili flakes to resemble scattered debris from drone battles.

4. Plasma Punch

Ingredients: Blue curaçao, lemonade, sparkling water, edible glitter

Inspiration: A futuristic, glowing blue drink to resemble the plasma energy drones might use to power themselves.

Presentation: Serve in a clear glass with glowing ice cubes (LED-embedded ice cubes for an extra cool effect) and a sprinkling of edible glitter to give it a radiant, tech-like shine.

5. Techno Tarts

Ingredients: Puff pastry, dark chocolate, red raspberry filling, powdered sugar

Inspiration: These tart-like pastries resemble hard, metallic exteriors with dark, sinister cores, perfect for a Murder Drone-themed treat.

Presentation: Cut the pastries into geometric shapes like triangles or hexagons, drizzling with raspberry sauce for a blood-like appearance. Dust lightly with powdered sugar to create a contrast between dark and light.

6. Circuit Board Cookies

Ingredients: Black cocoa sugar cookies, green royal icing, edible silver pearls

Inspiration: Decorate these cookies to resemble circuit boards or robotic components.

Presentation: Use a piping bag to create intricate green icing patterns mimicking circuits, adding silver pearls as connectors or "nodes" on the board.

7. "Oil and Gears" Spaghetti

Ingredients: Squid ink pasta (for that oily, dark look), ground beef or plant-based meat, black olives, and diced sun-dried tomatoes.

Instructions:

Cook squid ink pasta to give a "mechanical oil" effect.

Sauté ground beef or plant-based meat with garlic, sun-dried tomatoes, and olives for a savory, rich sauce.

Serve the pasta with the sauce and garnish with shaved parmesan resembling "metal shavings."

8. "Blood Battery" Smoothie

Ingredients: Mixed berries (strawberries, raspberries, blueberries), coconut milk, and chia seeds.

Instructions:

Blend berries and coconut milk into a deep red smoothie that looks like a "battery fluid" but tastes delicious.

Add chia seeds for texture, mimicking the look of tiny bits of circuitry.

9. "Broken Drone" Nachos

Ingredients: Black tortilla chips, queso, shredded chicken or beef, jalapeños, and avocado.

Instructions:

Scatter black tortilla chips on a baking sheet like "broken drone parts."

Layer with queso, shredded chicken, and jalapeños, and bake until melted and crispy.

Add chunks of avocado to represent the "core systems."

10. "Circuit Board" Pizza

Ingredients: Flatbread, pesto, mozzarella, black olives, cherry tomatoes, and basil.

Instructions:

Spread pesto on the flatbread as the "circuit board."

Arrange mozzarella slices to look like "wiring" and use olives and tomatoes as "buttons" or "nodes."

Bake until cheese is bubbly and garnish with basil leaves for extra "green circuits."

11. "Metallic Heart" Chocolate Truffles

Ingredients: Dark chocolate, heavy cream, and edible metallic luster dust.

Instructions:

Make classic chocolate truffles by melting dark chocolate and mixing with cream to form the ganache.

Shape into hearts and coat with edible metallic luster dust for a shiny, "robotic heart" look.

12. "Battery Acid" Lemonade

Ingredients: Lemon juice, blue curacao, club soda, and ice.

Instructions:

Mix lemon juice and blue curacao for a sour yet strikingly electric blue drink.

Add club soda for some fizz, and serve over ice in clear glasses to resemble "battery acid."

13. "Rust and Decay" Brownies

Ingredients: Dark chocolate brownie mix, cocoa powder, and red food coloring.

Instructions:

Bake brownies using dark chocolate mix.

Add red food coloring to some cocoa powder and sprinkle over the top of the cooled brownies to create the appearance of "rusty decay."

14. Drone Eye Cake Pops

Ingredients:

Cake mix (flavor of your choice)

White chocolate coating

Red candy melts

Candy eyes

Black gel icing

Instructions:

Bake the cake and crumble it into fine crumbs.

Mix the crumbs with frosting to form dough and shape into small balls.

Dip the cake balls in melted white chocolate and let them set.

Drizzle red candy melts to create a "bloody" effect and add candy eyes.

Use black gel icing to add details.

Inspiration: These represent the "eyes" of the drones, with the red candy melt resembling their bloodthirsty tendencies.

15. Oil Spill Ice Cream Sundae

Ingredients:

Chocolate ice cream

Oreo crumbs

Black syrup (chocolate or black food coloring)

Silver sprinkles

Instructions:

Scoop chocolate ice cream into bowls.

Top with crushed Oreo crumbs for a crunchy, "oil spill" effect.

Drizzle black syrup to make it look like spilled oil.

Sprinkle with silver sprinkles for a robotic touch.

Inspiration: A dark and delicious treat inspired by the idea of oil spills and machinery gone wrong in the Murder Drones universe.

16. Blood Orange Sparkling Punch

Ingredients:

4 cups of blood orange juice

1 cup cranberry juice

2 cups sparkling water

Fresh rosemary for garnish

Instructions:

Mix the blood orange juice and cranberry juice.

Add the sparkling water to give it a bubbly effect.

Garnish with fresh rosemary for an eerie, metallic touch.

Inspiration: The punch represents the "oil" or "fuel" that robots might run on, with the blood orange juice symbolizing the dark, ominous mood of the Murder Drones world.

[fuckkbrunch]

The final recipe! I saved it for new year's eve dinner. The one that isn't even really a recipe, but if I didn't do it, it would have felt unfinished.

In the very back of the book, there's a 3 page fold out poster on how to make the perfect Bourdain approved burger.

I won't lie, I don't own a meat grinder attachment for my KitchenAid mixer, and wasn't going to buy one just for this. He suggests grinding your own meat, specifically a combo of rib eye, short rib and hanger steak. I settled for a high quality pre ground beef chuck, and a frozen veal cutlet that I chopped up real small by hand.

He claims that the flavour is best if you salt the meat one hour before cooking. There's also no mention of fillers or binders like egg or breadcrumbs, or any seasoning besides salt. So, that's what I did. Just meat and salt.

Other requirements were a store bought bun that wasn't a brioche or ciabatta (too soft and too hard, respectively). Sesame seeds are optional according to taste. A single slice of a large tomato, like a beefsteak. Specifically shredded iceberg lettuce, so that it doesn't yank out when you bite it and slap you in the face.

American cheese. The thin, individually wrapped kind that melts if you so much as look at it. Melt factor is crucial as other (higher quality) cheeses just get soft and greasy on a burger, even if their flavour profile is more desirable.

Since my meat combo was lacking compared to what Tony suggests, I also baked some bacon until just crisp to turn this into a bacon cheeseburger. Which means - in my opinion - that there also needs to be dill pickle slices and onion rounds. The poster does include a burger with pickles on it, so I felt this fit. Unfortunately and hilariously, my last yellow onion had mold hidden under the dry skin layers, so I chucked it.

You can go thin smash burger style, or thick mid-rare patty style, both are acceptable by Tony's standards. I went smash burger style, since I like the browning aspects more than the juicy wet burger style.

He does specify that if you want more than one patty, it must be smash burger style. I went for a single 3oz patty, and my partner requested two 2oz patties with double cheese.

They honestly tasted just like a good, simple, take out style bacon cheeseburger. It didn't have that sub par homemade burger feel to it, I was actually shocked. We had these for dinner two days in a row.

| Bourdain Perfect Burger |

Taste is a 5 out of 5. Even though my meat cuts weren't the same, this was fantastic.

Difficulty is a 1 out of 5. Maybe a 2 if you really grind your own meat.

Time was a little over an hour, only because I waited the hour after salting my meat.

If I ever do invest in a meat grinder, I'm definitely going to try the meat combo he suggests. Considering this comes together so quickly, and tastes so good, it's really a great bang-for-your-buck recipe. Who doesn't love a good burger?

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

And that's that! We're done! I still can't believe I did it. Some weeks I was doing 4-6 recipes at once just to make sure that if I missed some weeks, I would still keep up. 114 recipes in a year is no joke, that's more than 2 per week! Even during a two month 40+ degree heatwave, I kept it up. I'm damn proud of myself.

So as a gift to myself, I'm going to be getting a Bourdain themed tattoo sometime in the new year. Obviously I'll be posting it here once it's done.

I'm also going to do a final rundown of the cookbook and of my notes I've kept during this whole process and select a top 5-10 recipes. Maybe a top 5 and bottom 5, I'm still undecided. So this won't be my final post.

But I will close this with the final page of the cookbook...

[koifishstick]

GRANNYs DINER

ABOUT GRANNYs DINER. granny’s diner is the heart of storybrooke, a classic small-town eatery with wide vinyl booths, a long counter lined with chrome stools, and the warm glow of neon signs reflecting off checkered tile floors. the scent of sizzling bacon, fresh coffee, and homemade pies fills the air, making it the perfect place to grab a meal or overhear the latest town gossip. the walls are decorated with old photographs, a mounted crossbow (a reminder that granny isn’t to be messed with), and a well-worn chalkboard menu featuring comfort food staples like burgers, waffles, and her famous lasagna. ruby works the floor with effortless charm, taking orders and keeping the coffee cups full, while granny rules the kitchen with a sharp eye and even sharper wit. open early and serving late, the diner is more than just a restaurant—it’s a safe haven, a meeting place, and sometimes, the backdrop for magic and mayhem.

BREAKFAST (served daily from 6am - 11am)

classic plates:

granny’s big breakfast – two eggs any style, bacon or sausage, toast, and hash browns – $9.50 (town favorite!)

ruby’s waffle stack – golden waffles topped with whipped cream, fresh berries, and maple syrup – $8.75

granny’s famous biscuits & gravy – homemade buttermilk biscuits smothered in sausage gravy – $7.50 (only available on sundays!)

lumberjack omelet – three eggs, ham, mushrooms, peppers, and cheddar cheese, served with toast – $9.25

apple cinnamon pancakes – three fluffy pancakes infused with cinnamon and apple chunks, topped with warm syrup – $8.25

lighter options:

yogurt & granola parfait – layers of vanilla yogurt, granola, and fresh fruit – $6.50

avocado toast – thick-cut sourdough topped with smashed avocado, cherry tomatoes, and a drizzle of balsamic glaze – $7.00

LUNCH (served from 11am - 3pm)

soups & salads:

granny’s homemade tomato soup – served with grilled cheese on sourdough – $7.50

hearty beef stew – slow-cooked with tender beef, carrots, and potatoes – $8.50 (only available on tuesdays!)

ruby’s southwest chicken salad – grilled chicken, black beans, corn, avocado, and chipotle ranch dressing – $9.00

classic caesar salad – romaine, parmesan, croutons, and house-made dressing – $7.50 (add grilled chicken for +$2.00)

sandwiches & burgers:

the storybrooke burger – juicy beef patty, cheddar cheese, lettuce, tomato, and special sauce on a brioche bun, served with fries – $10.50 (town favorite!)

granny’s meatloaf sandwich – thick-sliced meatloaf on toasted sourdough with tangy house sauce – $9.00 (only available on fridays!)

ruby’s blt – crispy bacon, lettuce, and tomato on toasted bread with mayo – $8.50

grilled chicken club – grilled chicken breast, bacon, swiss cheese, and honey mustard on a ciabatta roll – $9.50

DINNER (served from 5pm - 9pm)

hearty entrées:

granny’s famous lasagna – layers of pasta, ricotta, mozzarella, and homemade meat sauce, served with garlic bread – $12.00 (town favorite! only available on wednesdays!)

slow-roasted pot roast – fork-tender beef with mashed potatoes, gravy, and roasted veggies – $13.50

chicken fried steak – crispy breaded steak smothered in country gravy, served with mashed potatoes – $11.50

pan-seared salmon – fresh salmon with lemon butter sauce, served with wild rice and steamed vegetables – $14.00

granny’s sunday special – changes weekly! ask ruby what’s cooking – market price

BEVERAGES

freshly brewed coffee – $2.50 (bottomless cup!)

hot tea – $2.00

hot chocolate – $3.00 (with whipped cream)

fresh-squeezed orange juice – $3.50

classic milkshakes (chocolate, vanilla, or strawberry) – $5.00

sweet tea or iced tea – $2.75

soda (coke, sprite, root beer, dr. pepper, pepsi) – $2.50

DESSERTs

granny’s homemade apple pie – served warm with a scoop of vanilla ice cream – $5.50 (town favorite!)

ruby’s red velvet cake – rich and moist with cream cheese frosting – $6.00

chocolate lava cake – warm molten chocolate center, topped with whipped cream – $6.50

blueberry cobbler – sweet, tart, and topped with a buttery crumble – $5.75 (only available on mondays!)

banana pudding – layers of vanilla pudding, fresh bananas, and vanilla wafers – $5.00

whether you’re here for a quick bite or settling in for a full meal, granny’s diner has something for everyone—just remember to stay on granny’s good side, or you might find your portion a little smaller than usual.

divider - paint swatch dividers - dash gif divider - purple fade

[alwaysjustjay]

Chicken Parmesan Burgers

Pan fried chicken patty, covered in melted mozzarella cheese, parmesan cheese, tomato sauce and basil leaves, all on a toasted brioche bun.

Recipe Information:

Menu Category - Lunch

Required Ingredients - Tomato Sauce, White Meat, Bread, Cheese

Prepped Ingredient - Meat

Skill - Homestyle 3

Serving Sizes - Party, Family, Single

Restrictions - N/A

Compatibility - Base Game Compatible, Simple Living, Dine Out Restaurant Menu, Group Cooking, Home Chef Hustle

*Requires the current version of my food enabler mod*

Early Access - Download Here!

Public release October 1st!

@sssvitlanz @maxismatchccworld @emilyccfinds

[everyfuckingsandwich]

cheese

oh beloved cheese. my friend :)

i considered getting fancy cheese, carefully toasting it on artisanal bread. but that didn't seem in the spirit of things, really.

i used white sandwich bread (from aldi) and sliced colby jack (also from aldi). spread with mayo, which is the best way to get that lovely buttery crust. i burnt the shit out of one side because i was thinking about future sandwiches, but that only added to the experience.

it's simple. there's a nostalgia to it best paired with carrot sticks or tomato soup. if you're not making them as cheap as possible, i'm a big fan of making them with soft cheeses, especially anything paired with mozzarella, because the way the cheese melts into the bread- sweet on one side, crisp on the other - is a genuine treat. highly recommend.

you will never, ever catch me saying that you need the most expensive ingredients possible to make the best possible sandwich. however, there are times when i think the effort you put into making something makes it taste that much better. that's what people mean when they say 'made with love,' i think.

make your grilled cheese yours. find your favorite way to toast it, your favorite cheeses, your favorite bread. someone's perfect grilled cheese may be sharp cheddar on wheat, while someone else's is gruyere on a brioche bun.

what matters is that you like it. do that with your sandwiches, and do that with you life.

[tryingdoesnthurt]

3 - 25/06/2025

wieiad — 1.93 — day 3 at the sea

breakfast (8:00am): one brioche, fruit salad, white yogurt with some chocolate rice krispies and one chocolate chip cookie; one coffee

lunch (1:00pm): sfogliata with grilled salmon, scamorza cheese, salad, tomatoes and cocktail sauce; one can of coke zero

mid-afternoon (5:30pm): one can of coke zero

dinner (9:20pm): patatas bravas and arrosticini shared with my girlfriend; one glass of sangria

dessert (10:00pm): pistachio ice cream sandwich

[B/P - L - D - E - SH]

[cigarettes: 15] [vape: 85 drags]

[TIPs: 0] [TAB: no] [steps: 7k]

random pics i was able to take

daily log

all chill , am exhausted, no crisis, i enjoyed today.

night !!