#vintage steak recipes

[monkeyssalad-blog]

1957 Atora ad by totallymystified

[planforgoodcooking]

Food styling can be so weird

McCall's Cooking School, Book 1: Appetizers, 1986

[darkficsyouneveraskedfor]

Nightlife 20

Warnings: dubcon, noncon, touching, coercion, manipulation, violence. Proceed with caution.

Note: I know what you’re thinking, why the fuck are you doing this? Well, you wanted bouncer Lee and I did too. Also, short!reader, not sorry.

Part of The Club AU

You flip the steak and listen to it sizzle. The recipe you found online, along with some tips for cooking the best roast potatoes to go with the sirloin. After the disastrous fitting, you just want to make it up to Lee, show him that he hadn’t wasted all that effort. You can be good to him.

The peppercorn sauce boils and you turn it down to a simmer, checking your laptop once more for the next step. You work through each bullet point until it’s all on the plate. You drizzle the sauce over the steak and garnish with a touch of parsley.��

You take the plate and peek through the doorway to the front room. Lee sits watching TV with his back to you. You bring the plate to the small dining table and light the candle you put out earlier. You circle back around to the living room and rub your hands together nervously.

“Dinner’s ready… honey,” you eek out.

“Huh, ah, sweet thing,” he looks over as he points the remote at the TV and flicks it off, “smells good.”

“Mhmm,” you hum and back up as he stands.

He enters the dining room as you retreat to the other side of the table and watch him sit. He grabs the cutlery as he eyes the meal, “mm-mm-mm, you did all this?”

“Yes,” you smile shakily. “I hope it’s good.”

“I’m damn sure it is. Look at it,” he grins, “what about you, blossom, ain’t ya gonna eat with me?”

“Um, I’m not very hungry, sorry,” you twist your fist around your fingers. You actually forgot to make enough for yourself.

“Well, would ya at least sit?”

“Yes, sir,” you diligently pull out the chair and lower yourself onto the seat.

“You’re too sweet, you know that?” He praises and you beam a little bright. The weight slowly lifts from your shoulders. Even after what you did in the car, he was still tense.

He cuts into the steak as you watch. You anxiously fixate on his knife and fork. He puts the triangle of medium rare beef in his mouth and groans. He scoops up some of the potatoes and tastes those too.

“Delicious,” he says through a mouthful then swallows, “now why you so worried about not being a good wife, hm? You doing just fine and ya know, blossom, I don’t feel right you actin’ like a wife and not bein’ my wife.”

“I’m sorry,” you pout.

“Don’t you give me them eyes. You’re as bad as the cat,” he reproaches.

You nod and look down, “well, er, I was looking online, when I found the recipe, and…” you look up at him from beneath your lashes, “I saw some vintage dress I liked better than the ones in the shop.”

“You did?” He sounds genuinely surprised, “now, honey, that’s great.”

“Really?”

“Aw, you know, I only wanted to see you tryin’. To know that you want this too. That you want me,” he lowers the cutlery, framing his plate with fork and knife, “I’m not unaware. I’m older, I got a bit extra, but I wanna be good to you.”

You look away shyly, “you are…”

“Well, then, you get your computer and show me these dresses,” he goads playfully.

“I’ll let you finish.”

“I can eat and look, darlin’,” he insists.

“Okay,” you say sheepishly and stand.

You flit out to the kitchen and grab your laptop. You sit in the chair closer to him as you open it up and go back in your history. You bring up the first page, your favourite. The dress has a ruffle around the shoulders and several more tiered around the skirt. It’s simple but nice.

He tilts his head as he chews. He pokes his fork towards the screen, “I like it. It would look real… sexy.”

“Lee,” you nearly squeal.

“What?” He grins at you, “blossom, you know you’re sexy, don’t you?”

“Stop,” you close the laptop and touch your hot cheeks.

“Of course you know, you seen what you do to me,” he growls, “and you cooking me steak, mm-mm, now that’s dangerous.”

You giggle and push your shoulders up. You rock in the chair bashfully as you clasp your hands. He takes another bite and gulps.

“Do you think I’m sexy?” He asks.

You peek at him again. Your eyes round as your mouth falls open. You wet your lips, “y-yes, I… I do.”

“Really? Don’t sound like it,” he squints.

“No, I do, I just… didn’t expect you to ask,” you teethe your lip, “I… think you’re sexy, honey.”

“Yeah? You don’t wish I was younger?” He wonders.

You shake your head. You really never thought of it. You didn’t have anything to compare him too. You never really looked at boys like that. You were always too skittish. And what would your dad think?

“Don’t wish I was slimmer? More toned?” He challenges.

“No, sir,” you frown, “why– do you wish I was prettier?”

He chortles, dropping the cutlery, “now don’t you be silly. I don’t know any other girls that are prettier than my blossom.”

“Lee,” you fidget.

“Do you think I’m lying?”

“Uh, no, I just… I’m nothing special.”

“You’re everything special. You’re my world, sweet thing,” he purrs, “do I need to prove it to you?”

You sniff and shake your head, “no, no,” you look at his plate, “please, I believe you. Please, finish your dinner.”

He sits back and peers down at his uneaten steak, “course, don’t want it to go to waste. You take such good care of me.”

“I’m trying,” you say.

“Mm,” he picks up the fork and knife again, “well, what’s for dessert?”

You flinch and the glow fades from your eyes, “I didn’t…”

“Sweetheart,” his timbre deepens, “I don’t mean food.” You stare at him, wide eyed, and he winks, “why don’t you go put on something pretty?” He licks his lips and jabs his fork into the sirloin, “then I’ll come eat you up.”

You gasp and fold your hands over your chest. He pops another morsel into his mouth and growls. You’re on fire with his suggestion.

“I’m not playing, sugar,” he saws at the steak, “I’m gonna eat you whole…” his lip curls as he speaks, “so you go on, get yourself all warmed up.”

You part your hands and nod, standing rigidly as you tingle. You’re just happy he’s not mad anymore. You twiddle your fingers and step close, bending to kiss his forehead, “yes, sir.”

“Mmmm,” he hums, “steak’s good, but I know you taste even better.”

[this-is-chaos-magick]

My (mcu) Wanda Maximoff Headcanons with a Little bit of Pietro, and MCU Cthton

Her favorite Ice Cream flavor is Pistachio

She have a collection of leather boots

She cooks noodles and fried egg at 3 am because she can't sleep

She's obsessed with Antique and Vintage items

Her and Pietro use to be in a band (she plays guitar and Pietro plays the drums)

She doesn't know how to ride a bike (because I can't)

She doesn't like attending big parties and hates large crowds

She owns a flip phone and doesn't have any Social media ( she owns a laptop tho for watching movies and searching stuff online)

She have a tons of cook book and like learning more recipes and cooking technique

She hates how everything have touch screens these days

She Knows a lot about Ancient history and have a tons of books about it

She likes watching Ghibli films and her top 4 Favorites are Porco Rosso (this film is so underated), Spirited Away, My Neighbor totoro and the wind rises

She have a passionate interest in cinema and her favorite director is Guillermo del Toro etc.

She hates people who have uses "ai" she hates people who doesn't care about the art of making, people who who watches movie and not "think" or care, she hates people who consumes media without thinking and analyzing it and who treats different types of art like it's just another product you can throw away once you're "done" with it

She doesn't have a favorite celebrities and can't stand people that are obsessed with famous peoples she thinks it's weird

She might not have a favorite celeb but she likes Al Pacino movies (she have a collection of them) she Likes Pacino too but she's not obsessed with his life

And let's be honest if Wanda is a real person she's one of the people that will hate the mcu

She prefers her steak well done and doesn't care if people tells her that that's the wrong way to cook a steak

She hates the tastes of matcha and Plain milk

Drinks coffee everyday like it's water

She used to work as a Convenience store cashier during her teenage years in sokovia

She hates people who are loud and have no respect of other people's personal space

She likes the peace of not knowing everything, she doesn't care about Celebrity issues, she doesn't care about big award shows and who won and who lost

She likes Dogs and her and Pietro Used to have a pet dog

--[ This part is like how I imagine Wanda got her powers and what is her relationship with Cthton]

[ Ihate the "I am an evil god and I am gonna make you evil things" bullshit it's boring and the "Wanda got her powers from the mind stone thing" I think it's just activate her powers, she got her]

Chthon watches over Wanda as she grew up and he's like....(Don't slap me please) Became like her father figure/weird imaginary best friend, growing up in Wanda's memory he's just a kind oldman/creatures that helps her manage and Cope her with the death of her (adopted) parents but then as time goes by he slowly disappears as she reaches adulthood and also as a child she's experiencing supernatural and paranormal activities she didn't know he is the reason she is seeing things until she became the Scarlet witch... There are so many things I want to say, like, Come on, the potential is there! Just imagine the drama of the Angst and Wanda having a father figure issue!!

She's adopted by her Aunt and Uncle (her and Pietro didn't know)

Her real Mom actually died during childbirth

Wanda's real Mom use to have a lot of nightmares about a horrifying God he have large horns and have tentacles and he's always talking about how her daughter will "reshape" the word

She became paranoid and have a sensitive pregnancy

Days before her due Date (her husband 🧲 is at work and have to take an overnight shift) some Strange men broke into her House (A.w.o.l Sorcerer's from kamar taj that are afraid about Cthton's resurrection) and Threaten her to abort the babies but she refused so she decided to escape into the Forrest while scaping she feel her water broke and she decided to hide in a cave

While she's on Labor she realizes that she got shot and is losing a lot of blood her vision is blurring and she Knows she's dying she can't come out of hiding yet because the men who wants to kill her are outside looking for her so she begs and pray to the god that she's been seeing in her dreams to save her children, she doesn't care that she does but she wants her children to live and he appears infront of her, he is 9ft tall he have no eyes but he knows he's looking at her...she desperately begs to him to save her children and he told her that he won't let Wanda dies and because He have chosen her and he will only heal Pietro because he knows the boy will die anyway

The next Morning People find Wanda's Mother dead body in the cave and they find 2 healthy babies laying next to her

I know you're wondering how I come up with this and idk either it's just one night I am thinking about Wanda's parents and her scarlet witch lore and like...*pop* 😬😬

I am gonna make part 2 because I have too many thoughts about this woman | some of this...maybe it's me projecting to her

(sorry bad English)

[invsblstrngs]

INTRODUCING; ARCHER ALEXANDER WALSH

pinterest • wanted connections

FULL NAME:  Archer Alexander Walsh

NICKNAME(S): Archie by his family only, Alex to everyone else

AGE: 38

DATE OF BIRTH:  February 16 1987

CURRENT LOCATION:  Beachwood, Woodside, Michigan

PLACE OF BIRTH:  Forth Worth, Texas

ETHNICITY: Caucasian 

GENDER: cis man

PRONOUNS: he/him

SEXUAL ORIENTATION: bisexual.

RELIGION: believes in god, but does not practice religion.

LANGUAGES: English, and Spanish (not fluently, but he grew up in Texas!)

OCCUPATION:  Neurosurgeon at Lakeside Medical Center

Character Parallels:  Derek Shepherd, Kelly Severide, Max Bankman

FACECLAIM: Glen Powell

PHYSICAL TRAITS

HEIGHT: 6'1

WEIGHT: 176 lbs

HAIR COLOR: dirty blonde

EYE COLOR: green, with a blue rim.

PERCINGS:none currently.

TATTOOS:  none yet

SCARS|MARKS: a scar on his knee from falling as a child, freckles across his body.

SIGNATURE SCENT:  Santal 33

PHOBIAS AND DISEASES

MENTAL ILLNESSES: none.

PHYSICAL ILLNESSES:

PHOBIAS: 

RELATIONSHIPS

MOTHER:   Emily Walsh

FATHER:  James Walsh

CHILDREN: none, that he knows of.

SIBLINGS:  Matthew, Addison, Cassidy.

RELATIONSHIPS: coming soon

 PETS: an English bulldog named Chilequile, chile for short.

PERSONALITY

ZODIAC SIGN: Aquarius

MORAL ALIGNMENT: Chaotic Good

FAVORITE FOODS:   chimichurri steak salad, the brisket sandwich and mac and cheese from a place back home that he still hasn't been able to find a good match to here in Woodside, tacos al pastor.

FAVORITE COLOR: Forest green

LIKES: a tumbler of whiskey after a long day, poetry, craft beer, especially a fruited sour, country music, but none of that ra-ra America stuff, cars and motorbikes, he has a small collection of vintage cars, and owns a motorcycle.

DISLIKES: he's getting used to the cold weather, but still kind of hates it, micromanagement, and formal events, he's good at them, he just hates them.

HOBBIES: Outdoor activities such as hiking, fishing, and horseback riding (he boards a horse just outside of town!) cooking (a novice, but he likes trying new recipes), baseball (he's on a league!), running (he runs every morning, and has done a marathon!), the guitar (not a professional, but he can play a few songs!) airplanes (he recently got his pilot license!)

positive traits: charismatic, dedicated, empathetic, lionhearted, philanthropic.

negative traits: hedonistic, cocky, restless.

BIOGRAPHY

PAST

Fort Worth, Texas, February 1987

Born early in the morning, Archer Alexander Walsh is the last-born son and child of the Walsh family. With three older siblings, Alex was the stereotypical younger brother, always around, trying to be just like his older siblings, be a part of everything, and managing somehow, to get into everything.  He could usually be found, in a tree, covered in mud, or playing some sort of sport with his friends.

With his parents' careers, his mother a teacher, and his father a politician, he was a kid with a lot of empathy and a strong sense of Texas pride. Both of his parents were dedicated to their jobs and their communities, and that drove Alex toward his chosen career path, deciding at a fairly young age that he wanted to serve his community differently.

Alex worked pretty hard in high school, academically, by being at the top of his class, but also joining the baseball team. To Alex, keeping himself in top shape mentally and physically was important.  

After graduating high school at the top of his class, Alex found himself at UT Austin, pre-med. They, he still considers, were some of the best four years of his life.  He was intellectual, witty, and charismatic. He enjoyed college, and learning, of course, was important, but his social life thrived. You could often find him at either a party or a football game in his limited free time. 

After undergrad, Alex got into medical school at Columbia, and he managed pretty well to immerse himself in the fast-paced New York city while also maintaining his Southern demeanor and drawl.  He felt that staying true to himself was most important through all of it, because that's where his love of helping people originally came from.

After earning his degree, Alex wanted to be closer to some of his family, and when his residency got placed at Lakeshore Medical, he knew moving to Woodside nearer to his sister was the right move. It was a slower, quieter pace compared to New York, but he found that he liked that, being able to take up hiking, camping, and fishing.   He loves fast cars and parties, but when work is so hectic, he does enjoy things a little slower on the day-to-day.

PRESENT

Because of his innovation, reputation, and charisma, Alex has become one of the top surgeons at Lakeshore Medical and is in the running to be chief of the neuro department. 

He currently has a house in Beachwood, and in his free time, loves to camp, fish, and hike, but also is on a community baseball team, and boards a horse he owns just outside of the town, so he can stick to his roots.

Magnetic, charismatic, and hedonistic,  Alex also has a reputation for being a bit of a rake in Woodside, but he’s pretty sure there’s something a little more to his commitment phobia.

[tradgays]

30 Ways Gay Couples Can Embrace a 1950s Vintage Lifestyle

1. Establish traditional gender roles. Even in same-sex relationships, couples can assign different roles to each partner, such as one partner being “the man” and the other “the wife.”

2. Utilize classic cleaning techniques from the 1950s. Polishing furniture, ironing linens and clothes washing using a hand-cranking device can be a fun project.

3. Embrace the style. A 1950s-inspired wardrobe of sweater vests, bow ties, slacks, saddle shoes and loafers can create a classic look with a modern twist. Or go the rockabilly route with denim and leather.

4. Upgrade the kitchen with mid-century wares. Invest in classic kitchenware such as Pyrex casserole dishes and Tupperware sets.

5. Learn some swing or jitterbug moves. Register for local dance classes or hold dance parties in the living room.

6. Send letters or postcards to each other. Handwrite some words of love to your partner and include a pressed flower or favorite recipe as an extra touch.

7. Relax in silk kimonos or satin robes. Vintage robes will make your partner smile when they tie it around their waist every morning.

8. Utilize mid-century magazines for decoration. Hang up Life magazines with classic covers or revel in the styles and fashions of early fashion magazines.

9. Adopt classic lifestyle habits such as a morning cup of homemade coffee, afternoon tea and a proper bedtime routine.

10. Bring back the classics. Everything from detective books to classic romance novels will make for great bedtime stories and conversation starters. Throw in some gay pulp fiction for spice.

11. Buy vintage kitchenware. Collecting mid-century cutlery and silverware will make your kitchen feel homey and inviting.

12. Spend a day gardening. Plant roses, tomatoes or other flowering plants as a fun couple’s activity and add a touch of beauty to the front yard.

13. Have picnics with cheese and fresh prepared foods from the market. Pack a box of classic treats such as apples, nuts and pickles in a wicker basket.

14. Care for your pet as if it were a child. Spend quality time together playing with your beloved pet or simply brushing their fur or petting them.

15. Play vintage board games. Connect with each other by buying classic board games such as Monopoly or Risk.

16. Cook dinner together. Whip up some classic dishes such as steak and mashed potatoes or pork chops and corn on the cob.

17. Spruce up your living room with mid-century furniture. Invest in more modern, retro-style furniture to give your living room a touch of charm.

18. Make fun activities from the 1950s such as baking, cleaning and home improvement projects. Have fun as a couple as you both reminisce about the past and create new memories.

19. Listen to classic music on vinyl records. Play nostalgic tunes from classic artists such as Elvis Presley or Frank Sinatra.

20. Collect antiques from the 1950s. Invest in classic wares such as tea sets or vintage lamps and use them as conversation starters or simply as decorative pieces.

21. Dress up for special occasions. Pull out all the stops and dress to the nines when attending special occasions such as anniversaries or holidays.

22. Have fun in the sun. Go for a vintage-style picnic near a lake or riverside to take advantage of the beautiful summer weather.

23. Get reading. Get your hands on the classics such as Walt Whitman’s “Leaves of Grass,” Louisa May Alcott’s “Little Women,” and Margaret Mitchell’s “Gone With the Wind.”

24. Walk together in nature. Put on some sturdy shoes or cowboy boots and take a stroll together in a nearby wooded area.

25. Buy old movies from the 1950s. Pop some popcorn and cuddle up on the couch as you watch the great films of the era.

26. Join a local vintage car club. Spend some time together admiring classic cars and seeing how the vintage lifestyle is still alive.

27. Learn to play instruments of the era. Take a banjo or ukulele lesson and you’ll have plenty of fun making music together.

28. Get lost is a classic bookstore. Lose yourself in the past as you browse through old books and share stories with each other.

29. Plant your own herbs and vegetables. Eat healthily and reduce your food bill by planting your own gardens with the help of your partner.

30. Spend some time outdoors. Go for a leisurely stroll together in a nearby

[tuiyla]

A while ago, I wrote what foods I associate with the Glee characters. I never published it on Reddit, but I thought it was too funny to go to waste. So your blog was the natural pick. Please enjoy/I'm very sorry:

Rachel Berry- Gefilte fish. Truly the most controversial dish the Jewish cuisine has to offer. It's a grey blob of slightly sweet fish topped with an ugly carrot as a garnish. Yet it's still one of the most popular Jewish dishes. Go figure.

Finn Hudson- Supermarket frozen pizza. Doesn't tatse half as good as you remembered.

Will Shuester- Nothing screams more 'I'm a manchild and I form friendships with teenagers exclusively' than a man who's favorite meal is peanut butter and jelly. He doesn't even eat it on bread, just with a spoon with butter on the side. Ugh I hate him.

Sue Sylvester- Sand.

Santna Lopez- recado negro, it's mindblowingly good. It's paste made out of burnt chilis over an open flame. This make the surrounding air so spicey explicitly warns you to prepare to respiratory agony. So much so it became illegal to make in some places. Tell me that's not the most Santana-motherfuckin'-lopez thing you ever heard.

Brittany s Pierce- I bet she has an affinity for sweet and sour food. Not in a lemon pie way, but in a cereal with canned olives sort of way.

Quinn Fabary- Matcha. I wish it tasted better, I really do. Because the aesthetic is immaculate but the taste is underwhelming.

Mercedes- A hearty winter stew, maybe a Goulash. It takes efforts to make a good Goulash. But when you do, it comes out rich, fatty, and flavourful. Done right it's a dish that warms your soul on harsh winter evening.

Mike Chang- a nice Chinese steak. Beefy and underrated.

Artie Abram- P'tcha.

Kurt Hummel- Madeleine. It's a shell shaped French sponge cake. A little twinkish (treat) but in a good way.

Rory the Irish Pervert- one raw potato.

Blaine Wabler- one of those awful jelly salad recipes from the 50s. He probably collects vintage cookbooks too.

Emma Pisberrydough- Omakase (sushi tasting menu) first comes to mind because it's so refined and meticulous. But I have a feeling she doesn't eat raw fish, so she'll ask the chef to cook it until it has a chalk-like consistency. She's banned from many sushi places.

Amazing. What an honour to be picked 😂

Just a couple of notes:

Sue's perfect

Rory had me HOWLING

Mercedes being guyás somehow fits despite me having such a distaste for the thing and such a love for Mercedes. it's a struggle

so true about matcha

[bainbridgemidlothian]

Luxury Apartments in Midlothian, VA

If you want to live in a luxury apartment in Midlothian, VA, look no further than Bainbridge Midlothian. This luxury apartment, Bainbridge Midlothian, offers modern 1, 2, and 3-bedroom apartment homes with amenities such as 2" faux wood blinds, built-in desks, deep, single basin, stainless steel undermount kitchen sink, and luxurious 5' x 5' Carrara-tiled showers. The residents of this apartment can access the community 24/7, with secured access, a package room, and a mail room, as well as a 24-hour fitness center with cardio and strength training machines. Controlled access and elevator service are available in all residential buildings. The community also features a carved lanai with an outdoor fireplace, TVs, and seating. To know more about the apartment and community amenities, call (804) 531-4413.

Cost of Living and Safety in Midlothian, VA

Midlothian is a city known for its affordable living costs, with a cost of living index of 99%, 1% lower than the national average. A typical family of four would require an annual income of approximately $93,857 to meet their basic living expenses. Midlothian is also known for its safety; it has a lower crime rate than 41% of US cities. With 1212 occurrences per 100,000 residents, there are only 93 violent crimes per 100,000. The Chesterfield County Police have over 500 sworn officers and 100 civilian personnel to keep the safety of the residents. Also, Midlothian offers numerous neighborhoods, including Hallsley, Tarrington, and Charter Colony, each with its own unique features for a great living.

Buckingham Antique Mall

The Buckingham Antique Mall in Midlothian, Virginia, is a seven-day-a-week store with over 35 dealers, offering a wide variety of items, including period antiques, glassware, mid-century furniture, vintage collectibles, Persian and oriental rugs, coins, jewelry, unique gift items, and early/vintage games. The mall is located in historic Midlothian, 2.5 miles east of 288 or 1.5 miles west of Chesterfield Towne Center in the Food Lion Shopping Center (Village Marketplace). The Virginia Tourism Corporation offers gift certificates and is open seven days a week. Many people go to the Buckingham Antique Mall while being in Midlothian, VA.

Great Greek Mediterranean Grill Opened in Midlothian, VA

The Great Greek Mediterranean Grill, opened by Franchise owners Ken and Heather Tell, is located in The Shoppes at Belvedere, Midlothian, VA 23235. The fast-casual restaurant offers a wide selection of fresh, authentic dishes prepared using generations-old recipes. The menu includes classic dishes like The Great Greek Gyro and Australian lamb, steak, garlic shrimp, or chicken Souvlaki plates prepared in-house using high-quality ingredients. The restaurant also offers fresh Greek salads and four house-made dips, including Hummus, Tzatziki, Melitzanosalata, and Tirokafteri. Customizable options include the Classic Greek Salad or Rice Bowl with Gyro meat, salmon, and more. The restaurant is open Monday through Thursday from 11 a.m. to 9 p.m. and Friday through Saturday from 11 a.m. to 10 p.m., seating 40 guests in the dining room and 12 outside on the patio.

Link to map

Buckingham Antique Mall LLC 13150 Midlothian Tpke, Midlothian, VA 23113, United States Take Hopper Ln to Old Buckingham Rd 2 min (0.2 mi) Take US-60 E to Walmart Way 2 min (0.8 mi) Follow Walmart Way to Dutton Rd 3 min (0.5 mi) Bainbridge Midlothian 12400 Dutton Rd, Midlothian, VA 23113, United States

[universallywonderlandsublime]

Festivals and Gatherings in Amarillo: Celebrate Regional Lifestyle

Amarillo, Texas is a vibrant city that truly comes alive with its festivals and events. From music festivals to cultural celebrations, there is always something exciting happening in Amarillo. These events not only showcase the local Affordable laser hair removal culture but also provide an opportunity for residents and visitors to come together and have a great time. Whether you're a music lover, a foodie, or someone who simply enjoys immersing themselves in local traditions, Amarillo's festivals and events are sure to leave you with lasting memories.

Discover Amarillo: Top Attractions

Before diving into the world of festivals and events in Amarillo, it's important to explore the city's top attractions. Amarillo has no shortage of incredible sights to see and experiences to enjoy. The following are some must-visit attractions that will give you a taste of what this city has to offer:

Palo Duro Canyon State Park - Known as the "Grand Canyon of Texas," this stunning park offers breathtaking views, hiking trails, camping spots, and even live performances at the outdoor amphitheater.

Cadillac Ranch - A unique art installation featuring ten Cadillacs buried nose-first in the ground. Visitors are encouraged to bring their own spray paint and leave their mark on this iconic landmark.

Big Texan Steak Ranch - This legendary restaurant is famous for its 72-ounce steak challenge. If you can finish the entire meal in under an hour, it's on the house!

American Quarter Horse Hall of Fame & Museum - Discover the fascinating history of America's most popular horse breed through interactive exhibits and displays.

Wonderland Amusement Park - A family-friendly amusement park with thrilling rides, water slides, mini-golf, go-karts, and more.

Best Restaurants in Amarillo https://medium.com/@americanlasermad/american-laser-med-spa-amarillo-48d87455dc0d

After exploring Amarillo's top attractions, you're bound to work up an appetite. Luckily, the city is home to some incredible restaurants that cater to all taste buds. Whether you're craving classic Tex-Mex cuisine or looking to indulge in mouthwatering barbecue, Amarillo has got you covered. Here are a few of the best restaurants in town:

The Big Texan Steak Ranch - As mentioned earlier, this restaurant is famous for its massive steaks. If you're up for the challenge, give the 72-ounce steak a try.

Blue Sky - A trendy downtown eatery known for its creative dishes and upscale atmosphere.

Tyler's Barbeque - Serving up tender and flavorful barbecue classics like brisket, ribs, and pulled pork.

Coyote Bluff Cafe - This local favorite is renowned for its juicy burgers and diverse selection of toppings.

El Bracero - A family-friendly Mexican restaurant offering delicious meals made from fresh ingredients and authentic recipes.

Amarillo's Hidden Gems

While Amarillo may not be as widely recognized as some other Texas cities, it is home to several hidden gems that are worth exploring. These lesser-known attractions provide a unique glimpse into the local culture and offer a more intimate experience. Here are a few hidden gems in Amarillo that you shouldn't miss:

Jack Sisemore Traveland RV Museum - Step back in time and explore a collection of vintage RVs dating back to the 1930s.

Kwahadi Museum of the American Indian - Learn about Native American history and cult

[sfarticles]

These destinations are a delight for epicureans

Check out my latest column

Editor’s note: Chris Bartlett, co-founder and co-host of Worth Tasting, contributed to this column.

With the New Year upon us, now is the time to plan those 2024 vacations. Here’s a destination to consider, especially for epicureans, those who are passionate about food and drink and unique culinary experiences.

Where beach meets city, and Bayshore Boulevard hugs Tampa Bay, the neighborhoods of Hyde Park Village and Soho (South of Howard Avenue) in Florida rise high like glittering sapphires. Two sparkling gems, shimmering with fantastic facets of art, culture, Southern hospitality and of course, culinary delights. It is here that comfortable walking shoes could be considered your greatest, easiest and most desirous method of transportation.

From the jaw-dropping Bayshore Estates to beautifully appointed and architecturally crafted bungalows, being on foot between the sleek Epicurean Hotel and Hyde Park Village is essential, if one cares to bathe in the magical coziness of both the inviting exteriors of the private homes and sublime commercial hub that punctuate the streets with sizzle and style.

It takes less than two minutes of moving about Soho and Hyde Park Village to know something special is in the air. Somehow, in an instant, life feels easier and friendlier here. A calming happiness seems to spill into its atmosphere.

The Epicurean Hotel at 1207 S. Howard Ave., https://bit.ly/4aCUJqA, was developed in collaboration with the legendary Bern’s Steak House across the street. The hotel’s food theme prevails throughout the property. Wooden sides of wine crates adorn the walls and ceiling at the wine-themed check-in desk. Of course, I was mesmerized by the sitting areas with bookshelves filled with vintage cookbooks available for sale, with proceeds going to a culinary scholarship fund.

Hundreds of handwritten recipe cards have been turned into a work of art in one of the dining rooms at Elevage. (Courtesy of Stephen Fries)

Hundreds of handwritten recipe cards have been turned into a work of art in one of the dining rooms. The artwork throughout the property conveys one of four food themes: grow, create, imbibe and indulge. Even the light fixtures aside the room numbers are etched with food- and wine-related items.

When people think of resorts, they think of golf, spa and theme park resorts. Think of the Epicurean as a culinary resort, with the “theme park” being the world-famous Bern’s Steak House, right across the street.

Even a Christmas tree follows the culinary theme at the Epicurean. (Courtesy of Chris Bartlett)

Cooking and wine classes as well as meetings take place in the state-of-the-art tiered Epicurean Theatre. The late Bern Laxer strongly believed that in the business of food and wine, one must be a student for life.

Edge, the hotel’s rooftop bar, is the place to be to enjoy craft cocktails, wine, beer and small plates. It’s the perfect location for sunset views and taking in eclectic works of art.

The stunning Lobby Bar features chef inspired plates plus a cocktail program that showcases well-made classics, while highlighting creative signature offerings. The Elevage Burger is a fresh take on the classic with cheddar, bread and butter pickles topped with comeback sauce.

We are told the menus change seasonally; however one foodie-favorite dish remains on the Lobby Bar menu; the Homage to Bern’s (shaved ribeye, caramelized onion, Alpine cheese on focaccia), a nod to the Epicurean’s legendary neighbor, Bern’s Steak House.

At the Epicurean’s wine shop, sommeliers will help you find the most interesting wines, many not available in most wine shops. (Courtesy of Stephen Fries)

Bern’s Fine Wines & Spirits is right off the lobby. How convenient! Bern’s Steak House has accumulated one of the largest, private collections of wines assembled in the world. Sommeliers will help you find the most interesting wines, many not available in most wine shops.

Across from the hotel’s entrance is Chill Bros. Scoop Shop. “At Epicurean, we’re all about food and fun, so we’re thrilled to partner with Chill Bros., whose dedication to quality mixes so sweetly with ours,” said the Epicurean’s general manager, Shawn Routen.

Throughout my stay I was eyeing the featured flavors, Malty Millionaire (velvety vanilla malt ice cream filled with bite size millionaire’s shortbread squares and thick swirls of salted caramel), and Apple Pie (cinnamon vanilla ice cream, homemade apple butter, Granny Smith apples cooked to perfection with brown sugar, flakey homemade pie crust sprinkled with cinnamon sugar.) Which would be your choice? Perhaps both . . . need sampling!

Evangeline, the on-site full-service spa, offers a recipe for relaxation with a delectable variety of treatments. The epicurean theme extends here with treatments such as “Champagne Tub & Table for Two,” “Crushed Cabernet Body Treatment,” “Hot Whiskey Scour Massage,” “Bern’s Bourbon on the Rocks Foot Treatment” and what I indulged in, the ”Dulce Delight Body Wrap,” which began with a coffee salt exfoliant of Arabica bean extract that energizes, exfoliates and soothes dry skin.

Then, a full- body, dark-chocolate mask was applied before I was wrapped in a cocoon enhancing absorption and detoxification. After showering off, a sweet cream milk body massage completed the “feast” for the body.

Dinner at Elevage SOHO Kitchen & Bar, the hotel’s restaurant serving breakfast, lunch, dinner and brunch, is headed up by Executive Chef Jonathan Atanacio. As the restaurant website states, “Whether you want to call them epicureans, foodies or gourmands, we’re crafting dining experiences that speak to lovers of life’s great flavors.” We can attest to those flavors with the dinner savored. The pumpkin soup poured tableside incorporated apple, quince, and sage. The pickled beets, served with arugula, feta cheese and cucumber is drizzled with a delicate, red wine vinaigrette. The creative preparation of the roasted Chilean seabass (figs, sunchoke, turnip, pearl onion, apple brown butter) lives up to the quote above with flavors so well-orchestrated.

The Mediterranean Caesar Salad bursts with flavor and color. The Diver Sea Scallops are accompanied with chestnut risotto, kalettes, leeks and just enough tasso butter to tantalize the palate. To top off this epicurean experience, was the Fall Harvest Cobbler (apple, fig, pear, dates, topped with peanut brittle ice cream) and the Flourless Chocolate Brownie adorned with peanut butter swirl ice cream and peanut brittle chocolate sauce. Wine connoisseurs will appreciate the all-encompassing wine list. It is “approachable to the wallet” Atanacio said. Scotch and whiskies number well over 100.

A previous guest described the lobby of the legendary Bern’s Steakhouse as “Harry Potter meets luxury brothel.” (Courtesy of Chris Bartlett)

Eating dinner at Bern’s Steak House is a dining experience like no other. This is a place where the book does not look like the cover . . .  Upon entering, you are taken back in time. A previous guest described the lobby as “Harry Potter meets luxury brothel.”

Caviar lovers will be impressed with the 16 choices. If you can’t find a cut of beef to your liking, you won’t find it anywhere. If beef isn’t your thing, there is poultry and seafood. Steak entrees include French onion soup au gratin, steak house salad, baked potato, onion rings and vegetable tasting of the evening, quite often from Bern’s farm.

Soup Trio (photo: Chris Bartlett)

I upgraded to the Soup Tasting: a trio of French onion, vichyssoise and lobster bisque. The petit filet mignon, the “turf” of the Surf & Turf was cooked to perfection, a treat for me since I rarely eat beef. I thought, if I was going to enjoy a steak, it had to be here. The “surf” was blackened Day Boat scallops.

My dining partner savored the lump crab cake, chock full of tender crab surrounded by a splash of Green Goddess. An entrée of roasted snapper was accompanied by potato puree, Hen-of-the-Woods (mushrooms), and arugula, topped with white truffle beurre blanc.

Oenophiles will be in paradise with an almost 200-page wine list. Bern’s has 500,000-plus bottles and 6,500 unique labels. Guests can also choose from 150 wines by the glass starting at $10 to a $30,000 bottle. The cellar is one of the most respected and largest collections in the world. After dinner, guests are offered a tour of the massive kitchen and wine cellars. We were given a tour of the meat aging room as well.

Peanut Butter Truffle (photo: Chris Bartlett)

And then it was off to the Harry Waugh Dessert Room, one of the most famous and popular aspects of Bern’s. I was in heaven, with more than 50 house-made desserts to choose from with more than 1,000 dessert wines and spirits plus creative, specialty coffee drinks. The dessert room was built as a tribute to Harry Waugh, an internationally known and respected wine connoisseur, director of Chateau Latour and good friend to Laxer. California redwood wine holding tanks were used to create private booths. You have to see it to believe it. I indulged with the banana cheese pie, a banana cream cheese mousse in an almond praline crust with fresh bananas and whipped cream. The recipe, which has not changed, dates to 1956, and was one of Laxer’s favorites. The server didn’t have to talk me into trying the Macadamia Nut Ice Cream. This secret recipe was developed by Laxer. He tested and retested the formula hundreds of times before he was satisfied with the results — a sweet, creamy ice cream with buttered, roasted macadamia nuts. Our other dessert, peanut butter and chocolate, a match made in heaven, shone in the Peanut Butter Truffle (Oreo brownie, crunchy peanut butter, peanut butter mousse, caramel milk chocolate mousse, with a generous scoop of peanut butter fudge swirl ice cream). This dessert extravaganza was the crème de la crème!

Everything about Forbici Modern Italian says welcome, and exudes a European charm, from the casual yet modern space to the fresh approach to the most beloved, Italian classics — think scrumptious, house-made pastas, pizzas, sandwiches and salads. This place has character. And it has super-approachable twists on each of these classics thanks to the vision and understanding of fundamental recipes that Executive Chef Raymond Ortiz applies to the creation of each new dish. In his desire to keep things fresh, Ortiz features six new recipes (a pizza, pasta, protein, salad, sandwich and dessert) monthly both to excite his team and to delight his family of customers. From expertly prepared and served fried calamari to the Cup and Char pizza (dough takes three days to be ready and is cut using special scissors, forbici in Italian), we reveled in one taste sensation after another. Beautifully sauced, steamed mussels — so great we wanted to slurp it. Luscious meatballs that were tender, yet flavor packed. The FGT salad (fried green tomato) left us craving for more, that good, and a creative approach for a salad. The most moist and soft textured Lemon Olive Oil Cake ever swept our taste buds far away to Italy, where dining alfresco is one of life’s richest pleasures. And on that sweet note, we bid Chef Raymond, “ciao” as we made our way onto a day made better from the joy and passion we experienced for food and hospitality at Forbici Modern Italian.

At Forbici, the dough takes 3 days to be ready, and pizza is cut using special scissors, forbici in Italian). (Courtesy of Bartlett)

The most moist and soft textured Lemon Olive Oil Cake topped with seasonal berries and whipped mascarpone topped off lunch at Forbici. (Courtesy of Chris Bartlett)

From The Salty (a must!) for an exquisitely tantalizing donut (think decadence) to Oddfellows Ice Cream (Yes, the flavor combinations are that unusual, but amazing) to Buddy Brew (the coffee roaster has a social mission called “Brew Good, Do Good”).

The Salty, for an exquisitely tantalizing donuts (Courtesy of Stephen Fries)

Hyde Park feels like it has an eternal spring of culinary spots popping up for bites, beverages and specialty treats any time of day. While busily walking both to and from our main meals, we couldn’t help ourselves from stopping by to give at least one thing from each place a try.

Oddfellows Ice Cream, where the flavor combinations are creative and is the perfect treat on a warm day. (Courtesy of Stephen Fries)

The Hyppo, creates an array of super-fresh ice pops using every fruit and flavor imaginable. Not only are they visually bursting with vibrant colors, but your taste buds will thank you for the delectable treat. A culinary-merchandise market stop-by at Fig & Julep (one of the best we’ve ever shopped) proved to be a delight. So worth a visit. They have a remarkable, curated collection of local, regional, and national food products from honey to tea, maple syrup to phenomenal soup blends. Truly something special for any foodie.

Finding ourselves needing something to nosh on between meals, we opted to try a freshly made Caprese Panini at Sweet Sorrento. And while it was exactly what we wanted — tasty and like we’ve had in Italy, it took willpower to forgo the menagerie of homemade Italian desserts that was staring out at us.

Mid-afternoon heat drove us into CineBistro for a showing of the 1980s classic film “Planes, Trains & Automobiles.” The elegant theater, complete with a huge, quintessential lobby bar, and eight cinemas, offers in-seat delivery of everything from their full libations and extensive food menus. This place is classy. A fun, tasty and unique experience.

Needing a break from eating, we found ourselves quickly swept up in all the hubbub going on over at The CandlePour. It’s truly exciting and engaging to experience candle making from the focal point of creating “ones unique essential oil blend” then using it to infuse the scent and final aroma the candle will emit. We cannot express how much fun this was. A do not miss stop.

Interestingly, we found ourselves at Goody Goody (a classic diner and part of Tampa’s culinary history), not once, but three times. Breakfast, lunch, dinner, and dessert are all delicious, fresh and plentiful. The flashback theme and servers both give the place a charm and warmth that’s also reminiscent of simpler, happier times, when local, community life meant everything to its people, and gathering at the table fostered good relationships.

With a seemingly endless number of interesting food establishments and diverse restaurants, here are a few that “got away this time” but are high on the list for our next visit. We skipped Bar Taco despite being fans, simply because we’ve enjoyed it before, and in other cities. The Italian Steakhouse, Timpano, was always bustling and had quite the elegant appeal. Since we were already going to Bern’s Steakhouse, it simply was a no-go this time. We were unable to fit in a visit to Haven, the newest member of the Bern’s family, specializing in the concept of crafted, cultured and cellared. From what was mentioned, the menu features fresh, approachable cuisine and a diverse beverage program. The “newish” Meat Market Steakhouse Tampa looks to be very hip and happening with a great crowd, and menu, but we needed one more day in the neighborhood to make it there. The popular On Swann piqued our interest from our first stroll by, with its inviting, minimalist-bistro space. Both the thoughtful lunch and dinner menus would be incredible to eat-our-way-through each subsequent visit.

The sophisticated and delectable looking Ro, with an exquisite, Japanese/Asian menu  featuring sushi, sashimi and Korean BBQ, appears to be where we need to eat on our very next night in the neighborhood.

Stephen Fries, is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com For more information, go to stephenfries.com.

[therecipelibrary]

I don't find bear recipes very often in these older cook books. Neat to see.

Mrs Rorer's Cook Book 1913

[cerealkiller740]

1952 Hunts canned tomato sauce ad with Swiss steak recipe

[adayinthe2ndlife]

18/10/2021 - A Day in The Life

[dnpanimationstudioclone]

Alastor Headcanons🦌📻

* Fav color-blood red🩸, fav food-venison🦌, music-swing-Jazz🎺, More into radio then movies. Would love The Twilight Zone✨

* Can imitate other's voices. Does amazing impressions of others. 

* Knows how to fish. 

* When he brushes his teeth, it sounds like static

* Likes smiling, vintage things, reading, gardening, roses, book smell, meaty dishes, steak, red wine, hard drinks like brandy and whisky, seafood, fishing, hunting, nature, forests, black coffee, 20′s Deco design, vintage retro designs, the fine arts, swamps, summer and fall, warm weather, dark stormy nights, baths, eggs, mixed nuts, piano, stories with thrill and suspense, Edgar Allen Poe and H.P Lovecraft’s work, doing impressions of others, stories with, swing music, cathartic endings where the characters get their just desserts, gumbo and loves his mom

* Loved listening to the radio as a kid. Even did narrations for his mom for fun!

* Got into voodoo and dark stuff as a teenager.

* Was a huge fan and supporter of Mimzy’s Speakeasy’s when they were alive. Still is in her Hell Speakeasy.

* Dealt with prejudice, being Creole. Especially when he became a Radio Host.

* Killed people he felt society was better off without. Killed them in personal ways related to them for dramatic irony. A good amount being prejudiced, especially being against the idea of a Creole Radio Host. 

* During his podcasts, he secretly foreshadowed his next hunt for the thrill. Got caught when someone came to realize this and got the authorities to investigate.

* Like his victims, also suffered an ironic death, being chased into the woods and fatally shot like a deer and then being brutally finished off by the dogs. It wasn’t a pretty sight 

* Misses his mom. His dad not so much. 

* Dreads the possibility of seeing his dad again as he figures he’s in Hell with him too while his mom’s in Heaven.

* Doesn’t believe in therapy

* Still hunts for new meat🥩

* Felt there was something wrong with him not being sexually or romantically interested as asexuality/aromanticism wasn’t really known around his time.

* Dislikes frowning, modern devices, modern slang, hipsters, Vaggie, people who just sit around and mope, people judging him being aro/ace, being Creole or even both, people acting pervy at him, hypocrites, spoilt food, winter, being cold, silence, HATES VOX AND HIS FATHER.

* Has many great recipes where u can replace pork or beef with venison.

* Sometimes listens to his old podcasts back when he was alive.

* Whenever he feels actually bad about something he just laughs it all off.

* Sometimes just snaps and looses it in his room, trashing stuff. Then immediately reverts everything back to normal once he’s calmed down.

* He feels he can only be close with people by trapping them in deals.

* He genuinely cares for Husk and Nifty. She's like the daughter he wished he have and values Husk as a friend. He'd cause ARMAGEDDON if something happened to them.

[tastesoftamriel]

What kinds of foods were you not expecting certain races to enjoy? Like, things you thought for sure the Altmer wouldn't eat EVER, but they actually do?

There are certainly a surprising number of culinary irregularities all Tamrielic races have, despite the overwhelming number of picky eaters (Skyrim and Valenwood, I'm looking at you). These are some of the ones which caught me off-guard...

Argonians

Traditional Argonian cuisine is known for being spicy and a whirlwind of flavours, so the mildness and complexity of foam frog soufflé was not what I expected! In terms of taste and texture, it's comparable to the classic Breton orange liqueur flambéed soufflé. The naturally-occurring foam generated by foam frogs is whipped with coconut milk and scuttlebloom nectar, then gently baked in delicate clay ramekins in a traditional stone oven. It is then sprinkled with a bit of coconut sugar, and drenched in sweet banana liqueur before getting blasted with a Flame spell right at your table! Don't think you can try this at home though- this recipe takes a lot of skill to pull off, and is considered one of the most impressive dishes in Saxhleel cuisine. And yes, it's Breton-approved, but don't tell them that the frog foam is actually residue from mating and is filled with tadpoles.

Breton

On that note, the Breton kitchen is full of surprises! It's well known that High Rock gastronomy is very focused on sit-down meals and the correct use of cutlery, so finger foods aren't very traditional, even among the common folk. It blew my mind when I first visited Daggerfall and found taverns and market stands selling Orcish kebabs! These messy, enormous rolls have been downsized (and underfilled) to suit Breton tastes, but the strongly spiced goat meat, frost mirriam yoghurt sauce, and tasty radish balls are true to the original! You'll even find nobles sending their butlers out to procure a hot kebab for them to eat out of view of the public eye...it would be mortifying if somebody saw a drop of chili sauce dripping down a noblewoman's chin!

Bosmer

Green Pact Bosmeri food isn't known for its sweets, so the very existence of meat-based desserts was initially baffling to me. A Valenwood favourite is the boiled pudding, which is made from eggs, milk, suet, and cricket flour, and sweetened with imported sugar, sweet condensed milk, or candied fruit. As such, these dense puddings are sometimes known as Falinesti Forbidden Fruit, and they're sometimes decorated to look like large oranges, apples, or coconuts for the shock factor! And if you're curious to try this strange but tasty dessert, you'll be pleased to know that a new recipe is coming soon...

Nords

I admit it, Skyrim cuisine can be a little bland compared to the food of most other races, but this little gem is a dish most outsiders don't know about- Akaviri casserole. I don't know if it's actually Akaviri in origin, or if somebody just thought it sounded exotic, but it is deceptively spicy, and not in a way most Tamrielic people know it. Its key ingredient is frost peppercorns, which grow at high altitudes in Skyrim and around the Druadach Mountains, are coveted by alchemists, but also pack a serious punch in any dish. While regular chilis have a sharp burn, frost peppercorns leave a numbing, tingly feeling that spice masochists love. Anywhere from a couple of peppercorns to a whole fistful of them go into a casserole dish with an eidar cheese sauce, venison, juniper berries, and vegetables like potatoes and carrots. In other words, it's just another Nord dish...but painful.

Redguards

I mentioned a while ago that Redguards detest moldy or fermented foods, due to the close association with rot and death. There is an exception to this however, and it's surprisingly something that's served in every Hammerfell household: fish paste. Similar in taste to the Imperial garum, fermented fish paste is literally made from leftover fisherman's offcuts which usually have been left out in the sun all day. Rather than leaving the scraps to the vultures, at the end of the day they're shovelled into stone amphorae containing gods know what (it's a closely guarded secret) and are left to ferment for two days in a cellar. Of course, there are plenty of posh Redguard fish pastes on the market with Abecean longfin caviar, but this is first and foremost a food of the common people, with humble (if slightly gross) origins.

Imperials

I've always loved the predictability of Cyrodiilic cooking...until you find something like barbecued minotaur ribs. Ribs aren't anything surprising, but Imperial ribs are usually tender, delicate lamb or faun. Eating is a serious, dignified affair, so this is a completely astounding defiance of customs. Minotaur meat is a rare delicacy, and they're normally basted in a red wine, honey, and mustard sauce, and grilled on flaming coals. The end result is a meaty, sweet mess, and definitely just as undignified to eat (if not moreso) than the Breton kebabs. If you're willing to get your hands dirty and abandon haughty Imperial decorum, you've found a carnivore's dream.

Khajiit

Gryphons can be dangerous pests to the Khajiit living outside city walls in Elsweyr. When they've snatched enough sheep or wounded people, villagers will often band together and hunt the responsible gryphon, and eat it at a communal feast. A successful gryphon hunt is a cause for celebration among Khajiit, and is seen as a good omen and blessing from Hircine, the Hungry Cat. The reason this is fascinating to me is that gryphons are sort of like a cross between turkey and beef in form and taste, and no other race eats them. After it is plucked, gryphon meat is hacked into chunks and distributed by the clan chief between households, who then cook and share it with the village. Gryphon dishes range from red curried gryphon with saffron rice to a simple roast gryphon with moon sugar.

Altmer

It's an industry joke that cooking for High Elves is like trying to milk a kagouti; it makes no sense, they're probably going to get mad, and it's impossible. Imagine my astonishment, then, when I learned that even haughty Summerset is not immune from the delicious clutches of...macaroni and cheese. They'll opt for ingredients like cave-aged, 80 year old vintage indrik cheddar or authentic Cyrodiilic buckwheat  orrechiette, but I was shocked that this humble dish was a treat that's well-loved in Summerset, despite its lack of technical complexity. It's a rare treat though, because all that cheese grease is bad for the Altmer complexion!

Dunmer

Nothing is particularly surprising from the old guard of traditional Vvardenfell cooking- after a few kwama eggs and guar steaks, you get the general idea. What I do find surprising is the emergence of Skyrim Dunmeri cuisine. It's been a couple of generations since the refugees fleeing Morrowind settled in Solstheim and largely Windhelm, and those born in Skyrim have developed a cooking style of their own. Based on traditional Dunmeri dishes like crab meat and scuttle, you'll find local ingredients used as substitutes. Apparently, the juices from Nord pickled herring makes the perfect substitute for kwama egg whites...I'll leave it at that.

Orcs

It's known that the radish is an Orc's favourite vegetable, and it's served tender, crunchy, baked or raw in any Orcish dish under the sun. Radish tea-sandwiches are therefore one of the more confusing foods I've come across, though they're mostly served by Wrothgarian and High Rock Orsimer. Soft wheat bread is buttered and layered with horseradish chutney, raw radish slices, and cucumber slices. They're cut into dainty triangles are are usually a snack food, though other races view them as canapés served at high tea or parties. However, when I asked an old hearthwife on Betnikh about radish tea-sandwiches, I was threatened a beating because it was embarrassing, and to tusk off and find some mammoth. If you never hear from me again, you know who got me.

[my-52-weeks-with-christie]

Cooking With Christie!

This Week’s Recipe: Swiss Steak I’m sure it will surprise no one that I’m a huge fan of cookbooks – vintage ones especially. Well, with everything that’s happened over the past year I haven’t been able to haunt the used bookshops and antique/neat junk stores. But recently I did make my first foray to a bookshop for the first time in over a year and found this fun little gem on the shelf. I do…