#zucchini pate

[meditationxi]

Pâtes à la saucisse

Famille futée t.1

Bon mix. Je suis partie de sauce tomate full légumes, et j’y ai mis la saucisse et les lentilles.

C’était un peu plus épais que la sauce d’origine, mais au final c’était vraiment parfait comme texture.

[mariacallous]

My sister and I have like...47 recipes we've identified as wanting to make this summer/in general:

MOUSSAKA

GREEK-CLAUDIA RODEN

Book of Middle Eastern Food, p.261

SALAD DE CASTRAVETI

Carpathia, p.39

SPLIT PEA AND BREAD SOUP

Summer Kitchens, p.34

MUSHROOM BROTH W/ SOUR PICKLES

Summer Kitchens, p.144

BRAISED CABBAGE OF SEAN’S DREAMS

Summer Kitchens, p.229

MOUSSAKA (pt. II)

Elizabeth David, p.37

ZUCCHINI CAVIAR

Unsure of p. # or book

Run red onions under water to wash off sharpness

ITALIAN ROAST CHICKEN W/ BELL PEPPERS AND OLIVES

Nigellissima, p.96

CHICKEN BARLEY

At My Table, p. 96

GARLIC MUSHROOMS W/ CHILI AND LEMON

Nigellissima, p. 119

BRUSSEL SPROUTS W/ PECORINO, LEMON, AND ROSEMARY

Nigellissima, p.120

GORGONZOLA AND CANNELLINI DIP

Nigellissima, p.200

POLENTA W/ CHILI TOMATO SAUCE

Nigellissima, p. 206

EGGS IN PURGATORY

Nigellissima, unsure of what p. #

RENAISSANCE SALAD

Nigellissima, p. 229

DACHA SALAD

Kachka, p. 99

PERLOVKA SALAD

Kachka, p. 111

MILFORD SALAD

Seasonal Receipts, p. 17

OKROSHKA

Kachka, p. 219

CHILLED TOMATO SOUP W/ FROZEN EXTRA VIRGIN OLIVE OIL

Seasonal Receipts, p. 22

POTATO MOUSSAKA

Carpathia, p. 92

CREAMY MUSHROOM AND POTATO GRATIN

Seasonal Receipts, p. 38

PASTICCIO DI MACCHERONI

Seasonal Receipts, p. 59

MAMALIGA

Carpathia, p. 16

APPLES STUFFED W/ HAM

Carpathia, p. 96

EGGS POACHED IN RED WINE

Seasonal Receipts, p. 93

PICKLED CUCUMBER RAGU

Carpathia, p. 141

ALASKAN HOTPOT

Seasonal Receipts, p.106

POTATO AND LEEK ROSTI W/ DOLCELATTE AND PARMA HAM

Seasonal Receipts, p. 127

BAGNA CAUDA

Nigella Lawson recipe, unsure of what book. Under party recipes.

CRAB MAC N’ CHEESE

PAPRIKA CHEESE SAUCE

Cook, Eat, Repeat, p. 53 (both #31 + 32)

BRANDIED-BACONY CHICKEN

Nigella Express, p. 36

ETON MESS

Nigella Express, p.46

SMOKED TROUT PATE

Nigella Express, p.61

CHEF’S SALAD DRESSING

Nigella Express, p. 62

SCANDI CUCUMBER SALAD

Cook, Eat, Repeat, p. 283

NO-CHURN POMEGRANATE ICE CREAM

Nigella Express, p.132 

VERMONT CHEESE SOUP

A TREASURY OF GREAT RECIPES, p. 264

CARROT VICHYSSOISE

A TREASURY OF GREAT RECIPES, p.264 

TORTELLINI PALERMITANA

A TREASURY OF RECIPES, p. 395

 VICHYSSOISE

A TREASURY OF GREAT RECIPES, p. 428

MASHED ZUCCHINI AND TOMATOES

The New Book of Middle Eastern Food, p. 86

CREAM OF WHITE BEAN SOUP

The New Book of Middle Eastern Food, p. 152

SHAKSHOUKA

The New Book of Middle Eastern Food, p. 168

CHICKEN IN A POT WITH LEMON AND ORZO

Cook, Eat, Repeat, p. 161

ICED LEMON SOUFFLE 

A Treasury of Great Recipes, p. 168

[hesitationss]

i already knew i was going to stay up a bit later to power through my project, but i ended up taking a nap at night... too early for bed and too pate for a typical nap... so i food prepped all the veggies my friend gave me last week and made myself a nice meal w leftover rice, stir fried zucchini, and egg (not pictured is leftover chicken as well). i am excited to try stir fry/sautée the swiss chard and to use the pickled carrots in a sandwich! i am also thinking about pickling the zucchini... also rip my chinese household only has brown sugar not white sugar 😭 so the solution is brown sjfjfbsjsn

[passingwinding]

Aug 9, 2024

Bavel

Chicken liver pate

Dry aged halibut crudo

Hummus duck 'nduja

Grilled celery root

Fried zucchini flower w/ dungeness crab

Short rib shawarma

[elenasunshinemagazine]

How to prepare the right dinners for the whole week?

The idea of a proper dinner attracts many. And in theory, I have progressed very far: I know how to choose healthy foods, and how to prepare delicious dishes from them.

Returning home after a busy day of work, I was not ready to spend time preparing the right and healthy dishes.

That is, plan, predict, and make inventory. I now spend less than an hour on a Sunday to ensure I have the right dinners for the whole week.

1. I cook cereals — this is bulgur, brown rice( any). This time does not need to be spent at all: the cereal is prepared by itself, if you use a slow cooker or a steamer. Ready-made cereals should be cooled and put in the refrigerator in serving containers. And now you have the base for salads with baked and fresh vegetables and a side dish for protein dishes.

2. You can cook baked vegetables. Coarsely chop the eggplants, zucchini, carrots, and sweet peppers, put them in a mold, sprinkle them with olive oil, and put in the oven for 10 minutes. Baked vegetables are a great side dish. Make vegetable caviar by simply grinding everything in a blender and adding olive oil and an addition to the salad. Separately bake the sliced pumpkin - it is combined with green salad, pine nuts, and feta. In the oven, bake the beets, wrapping the unpeeled vegetables in foil. It will become the basis for salads and pates-just add cheese, herbs, or avocado.

3. Cook the beans, chickpeas, and lentils. Legumes are a very good option for dinner. You can use canned beans or chickpeas. These preparations will be an excellent basis for soup with tomatoes, carrots, onions, lobio, and salads. Such options: lentils, cheese, green salad; beans, garlic, walnuts, and a large bunch of parsley. Homemade hummus is also a great option for a light and healthy dinner in combination with fresh vegetables.

4. Cook vegetables on a steamer. String beans, cauliflower, and broccoli will be a useful side dish, but it plays a major role in the omelet with vegetables. How to prepare the right dinners for the whole week?

5. Prepare a protein base — baked chicken breasts and fish.

Chicken breast is a product that will help you out at any second and will allow you to create a culinary masterpiece in a short time. A chicken breast in the oven turns out to be a delicious, fragrant, and festive dish.

Baked fish is a very tasty and healthy dish that can be prepared at home. To do this, you will need a minimum amount of additional ingredients and a variety of different spices. To make a ready-made delicacy like everyone, you need not only to cook delicious fish in the oven but also to be able to serve it correctly. You can bake fish in the oven in a variety of ways. Each of them has its own flavor, which makes the dish original and well-recognized.

6. Prepare fresh vegetables cut into cubes carrots, kohlrabi, celery, and daikon. Just add hummus or a dip of soft cottage cheese with herbs, and a light dinner is ready. I agree that sliced vegetables lose vitamins, but I choose the lesser of two evils: I'd rather open the refrigerator and see sliced and slightly lost nutritional value vegetables.

This plan works. On a Sunday, spend just one hour of time to ensure you have proper and delicious dinners. In general, a solid benefit!

https://elenasunshinemagazine.com/cooking/how-to-prepare-the-right-dinners-for-the-whole-week/

[pinkmartiniboy]

Pasztet z cukinii

Każdego lata w moim ogrodzie przychodzi taki moment, że cukinie zaczynają tak owocować, że ciężko nadążyć z podbieraniem i przerabianiem ich na surówki i sałatki do słoików. Wtedy z pomocą przychodzi mi ten pyszny przepis na “Pasztet z cukinii”. Taki pasztet można serwować zarówno na przystawkę jak i na danie główne. Smakuje on bardzo dobrze zarówno na ciepło jak i na zimno. To danie kuchni…

[stropharya]

les comparto mi dieta de modelaje, disfruten (inclui alguna ideas de comidas y recetas, todo bajo en carbs y calorias)

ATENCION: LAS COMIDAS QUE ESTEN ESCRITAS EN NEGRITA ES PORQUE ESCRIBI SU RECETA EN

ALGUNA PARTE DE ESTE PDF

-alimentos dentro de la pirámide nutricional que están permitidos

Dulces/azucares: cacao puro, miel (poca cantidad y de vez en cuando) y azúcar mascabo

Carnes: magras, carne blanca: pechuga de pavo y pechuga de pollo

Proteínas y lácteos: camarón, salmón, atún, mariscos, huevo, tofu, yogurt griego, pistachos, nueces,

castañas, avellanas, maní (no tan seguido), almendras, legumbres de todo tipo (preferentemente

porotos y lentejas) y hongos tipo champiñón

Frutas y verduras: en su mayoría verduras que crezcan sobre la tierra y que sean en su mayoría

hojas, todas las verduras para comer son: repollo, zanahoria, tomate, pepino, lechuga, espinaca,

coliflor, brócoli, kale, zucchini, berenjena, morrón, calabaza, espárragos, ajo, cebolla de verdeo,

ruibarbo y apio. Las frutas que se pueden comer son: frutilla, arándano, frambuesa, mora, uva,

ciruela, cereza, manzana (no tan seguido), sandia, mandarina y kiwi

Hidratos de carbono/carbs: harina integral, avena, arroz integral

IMPORTANTE: toda la comida lo más casera posible, intenten comprar todo seco (en el caso de las

legumbres, por ejemplo), los procesados podrán tener bajos niveles nutricionales, pero alguno de los

componentes agregados podría llegar a afectarnos en la acumulación de líquidos o grasa (como en el

aspartamo, que se encuentra en la mayoría de endulzantes de mesa)

También comer la mayoría de las comidas hervidas (para evitar aceites) y usar condimentos

naturales tipo ajo, orégano, mostaza molida, laurel, etc

Ideas de comidas:

Desayuno:

-hotcakes de avena (avena y un huevo, endulzado o con relleno de frutas crudas o cocinadas, con

miel)

-pan a base de harina integral con semillas y aderezos permitidos

-tiramisú a base de harina integral, avena o harina de frutos secos, con yogurt griego, claras de

huevo y (opcional) cacao (amargo)

-tarta de frutas a base de alguna harina permitida

galletas a base de coco, cacao, alguna frutas y harina (huevo opcional dependiendo la receta)

-chía pudding de leche vegetal

-batido proteico casero (es más como un segundo desayuno) con limón, espinaca, miel y otras

verduras (en su mayoría verdes)

-leche chocolatada a base de cacao y leche vegetal (recomiendo la de avena que llena muchísimo,

más si es casera)

-bowl de frutas o avena y frutas

-ensalada de frutas casera

-yogurt griego y frutas

-barras de cereal (caseras mejor) a base de avena y frutos secos

Almuerzo:

IMPORTANTE: durante el almuerzo se tienen que comer verduras crudas (ensaladas), legumbres,

hidratos y proteínas, esto es importante para poder darle energía a nuestro cuerpo para el resto del

día, además comer estas cosas durante el almuerzo nos da tiempo suficiente como para que

podamos digerirlo bien, en la noche probablemente comiendo estas cosas nuestro cuerpo no llegue

a metabolizarlos bien por lo que se podrían acumular en forma de grasa/retener en forma de

líquidos.

-ensalada de verduras con algunas legumbres (por ejemplo, garbanzos, porotos o lentejas), proteína

(tofu, pescado o pollo hervido o al horno sin aceite, atún escurrido) y algún hidrato o grano tipo

arroz integral o fideos integrales

-guiso de lentejas

-hamburguesas de verduras o legumbres con algún acompañamiento apto

-omelette con verduras y legumbres u hongos

-pollo vegetariano (no comer tan seguido) a base de maní y huevo con ensalada o en forma de

sándwich con pan integral y acompañamientos

-ensalada de verduras con hongos y pollo o atún

-fideos de arroz con verduras al horno (tipo berenjena o zapallo9

-chips de alguna verdura al horno con pate de garbanzos

-salchichas vegetarianas (yo como las vegetalex) hervidas con verduras, fideos u champiñones con

huevo

Cena:

IMPORTANTE: comer entre las 19:00 y 20:30, 3 o 4 horas antes de ir a la cama, la cena siempre tiene

que ser algo ligero y cocinado así se puede digerir y quemar bien, las proteínas si pueden comerse en

la cena

-sopa de verduras

-ratatouille

-verdura al horno rellena (tipo zapallo, batata, calabaza, tomate, morrón)

-sushi o kimbap (de vez en cuando, de preferencia usar arroz koshihikari en vez de integral, ya que

tiene bajo muy bajo el nivel de carbohidratos)

-empanada con los rellenos permitidos, masa a base de agua y harina

-omelette con verduras cocinadas

-salmón u pollo a la plancha (previamente hervido) con verduras cocinadas

HORARIOS DE LAS COMIDAS:

Desayuno: de hasta las 11:00 de la mañana

Almuerzo: de 14:00 a 16:30

Cena: de 19:00 a 20:30

Ir a la cama desde las 22:30 (si se come a las 19:00) o a las 23:30/24:00 si se come a las 20:30

☁ RECETAS ☁

Leche vegetal de avena: usar una taza de la avena que quieras (yo uso morixe instantánea) y

procesarla hasta formar una harina, a esa harina le tienen que agregar agua caliente hasta que cubra

toda la avena y dejar reposar, con el paso del tiempo la avena se va a hinchar ya que va a absorber

toda el agua, cuando pase eso le agregan aún más agua (aprox tres o cuatro tazas) y vuelven a

procesar todo junto, dejen reposar la avena otros 2 minutos y después pasen todo por un colador, el

líquido sobrante ya sería la leche, pueden colarla más de una vez para asegurarse de que está bien

líquida y no tiene restos de avena en ella.

Tofu: deja remojando soja de un día para el otro, cuando pase el tiempo tira el agua y pone la soja

en una procesadora junto con un poco de agua, procesa hasta formar una leche vegetal, cola la

leche (el líquido es lo que se usa para hacer el tofu, con la harina de soja se pueden hacer

hamburguesas), pone la leche a hervir hasta que rompa hervor, déjenlo enfriar durante 10 minutos y

después quítenle la nata que se forma arriba (es como una capa gelatinosa), después agréguenle el

jugo de medio limón, déjenlo reposar durante 30 minutos más (van a notar como la leche se

empieza a cortar, si pasa eso es porque lo están haciendo bien), colan esa masa que se formó

(sáquenle todo el líquido que puedan), a esa masa tienen que ponerla dentro de un colador, ese

colador lo ponen dentro de un táper para que ahí pueda caer todo el líquido (el tofu tiene que

quedar lo más seco posible) y arriba de lo que vendría a ser nuestro tofu tienen que ponerle peso,

así se aseguran de que se compacte bien y que no le quede nada de agua.

Pollo vegetariano: usar aprox tres cucharadas de maní molido, agregarle un huevo y apenas salsa de

soja (si tienen una baja en sodio mejor), esto se cocina como cualquier tortilla de huevo, pónganlo

en una sartén con apenas agua (para reemplazar el aceite) y pónganle la tapa así se aseguran de que

quede bien cocinado, después pueden dorarlo a la pancha junto con un diente de ajo.

Esta receta la cree yo mientras experimentaba lmao, les juro que tiene el sabor del pollo (si lo comen

caliente se siente muy intenso, frio no tanto)

Pate de garbanzos: tienen que poner a remojar los garbanzos previamente, después los ponen a

hervir hasta que estén cocidos, una vez que estén listo los procesan junto con un poco de remolacha

(esto es para darle color nomas, no se siente el sabor) y saborizante sabor panceta (la marca alicante

es vegano), la cantidad de saborizante la van probando, agréguenle de a poco.

Ratatouille: dejen la berenjena remojando en agua con sal durante una hora aprox, esto es para

quitarle su amargor, mientras hagan una salsa con tomate, zanahoria, ajo y cebolla de verdeo

(tienen que cocinarlo en sartén y después pasarlo por procesadora o minipimer así se integra mejor,

de ser necesario agréguenle agua así queda bastante liquida). Una vez que ya tengan la salsa lista

colóquenla de base en una fuente o tartera para horno y empiecen a cortar la berenjena, los

tomates y el zapallito italiano en rodajas, acomódenla en una fuente de mayor a menor, quedando

así las rodajas más pequeñas en el centro del ratatouille, condimenten por arriba con lo que quieran

(por ejemplo, sal y orégano) y tapen la fuente con papel aluminio. Cocinar durante 1 hora a horno

bajo (160-140)

Empanadas con masa a base de harina y agua: vendrían a ser las empanadas chinas, para hacerlas

tienen que mezclar una taza de harina integral y una taza de agua junto con una cucharada de aceite

(de oliva), a esta mezcla la tienen que ir pasando de a poco en una fuente antiadherente (háganlo

con un pincel), las tapas de empanadas chinas son bastante delgadas, busquen fotos de referencia y

fíjense videos para su armado, si hacen las tapas con demasiada mezcla van a quedar crudas.

Más recetas en Instagram @stropharya_ (si me llegan a cerrar la cuenta búsquenme en tumblr o en

twitter con el mismo user)

[diarybutablog]

Yesterday I had an amazing day!

I’m sorry I didn’t post anything since May but I really felt like I didn't had time to post anything and many things happened and I'll try to write the most important things in the other posts and now I'll try to say what happened yesterday.

The day before yesterday my father told me and my brother to got to sleep before midnight so we could wake up early. He wanted to go with us on a trip to Brighton because i wanted a comic from a Graphic Novel Shop that was there near the train station and also go somewhere to eat. Yesterday I woke up at 11 AM and he wanted to go with us on 10 AM… ALRIGHT. He opened our door to our room (i live with my younger brother in the same room in UK) and just said "So we're not going to Brighton?". To which i responded "Hello :>"… I guess he didn't like that because he just closed the doors. I waited in my room scrolling through Reddit on my laptop and seeing the same jokes reused with different images. I saw a meme where someone said the if you add Mr Bean to anything it will automatically become funny. It was so stupid that I felt weird because I wanted to chuckle for a moment when I saw this stupid picture.

Suddenly 12 AM came on a clock and I decided to dress up. After I did that I went and washed my hair. I think I was washing it for really long because I came out of the bathroom an hour later. I decided to go to the main room.

It’s not living room because it’s too small.

My dad was as always on his phone on Facebook when I came out of bathroom and I told him that I am hungry so I made myself two toasts, one with butter and pate, and the second with pepper cream. I ate them and drank some soda. My stomach hurt because I don’t usually drink sodas. Anyways, my dad told me that we could go together without my younger brother because he's asleep, so we did. My dad bought 4 tickets for us. Each one of us had one for return and one for going onward. My dad was telling me to keep the tickets somewhere like my right back pocket so i won't lose it heh. When we were riding we discussed Poland and UK as well. After the gossip about horror and thriller movies we arrived. First we went on an expedition to find the Graphic Novel Shop to buy me a comic book but so we were walking and walking and… we found it.

(Kinda i did it because my dad was totally lost)

I was broke but my dad had some to buy me a gift up to 20 pounds. I was searching around and found some cool comic books like the ones about Scott Pilgrim and based on D&D. Also i saw the 13th volume of a series called Giant Days which chapters are called troubles.

(I don't know why they call them troubles heh)

After searching for a while i noticed the comic section called LGBT and i wanted to check if something interesting was there AND THERE WAS! I really liked She-Ra and the Princesses Of Power and I noticed a book written by it’s creator Noelle Stevenson which is called The Fire Never Goes Out: A Memoir in Pictures.

It’s basically her diary but she adds her doodles and thoughts to it. I highly recommend it to anyone and I think I might do a Twitter thread describing my day but that’s not important now and probably won’t happen. I also saw a little comic book that was about tweets from our lovely Donald J. Trump but ilustrated as satirical pictures.

Basically boomer humor.

I showed it to my dad and he told me kindly that he wasn't interested in buying that for himself or for anyone. After that me and my dad came out of the store and we went to get something to eat for dinner but… my dad wanted to buy a bag and something to put a gift in. We were walking around the stores and he was stopping like every 5 SECONDS to check the next store and see if they sell something to put a gift in. We entered the Pride Shop or something like that and I wanted to buy the mug that was on the exhibition which presented Batman and Superman kissing. Also I was looking at the pride flags and pride pins but I didn’t give any signs about them to my dad because I don’t want him yet to know that I’m trans, or I think I am. When my dad was coming to these shops, I was coming with him to some of them, but if I wasn’t I was just standing outside waiting for for. In one of them there was a Moomins Handbag which I really wanted but my dad told me that he only would buy it if it costed up to 3 pounds but it was worth 8 so I didn’t get it… When I left the Moomins Handbag store I heard and saw two goth kids coming right beside me and I only heard them say that the girl in this conversation had a Moomin faze and collected everything related to Moomins… 

Does that mean that I’ll become a goth kid as well?

We were looking for a place to eat for a couple of minutes and I noticed a place where last year I saw a dude that was playing drums very nicely and it was cool to listen to him. We didn’t stay there for long because we still went to the restaurant to eat something but before we went there a random lady gave FREE COOKIE ICE CREAM to us! While I was walking I held my book without it’s cover because it’s pink and I don’t really wanna go out with pink stuff because I feel like I am showing too much of my secret side with this color. Me and my dad ate these ice creams before we went inside the restaurant but my dad got angry because instead of physical menu to pick up we had to scan the QR code but he was too much NOT FRIENDS WITH TECHNOLOGY that he just came out of the restaurant and I went after him. We were walking and found a pizzeria that we went to last year and ordered two pizzas. Before we got our pizzas we got plates filled with olives, potatoes with onions and cream, eggplant parts and some weird green vegetable.

(Probably a zucchini slices)

Also I got apple juice with 4 ice cubes in it and my dad got one beer like a dad. We were eating our pizzas peacefully and suddenly something amazing happened. A obese young adult lady with red dyed hair FUCKIN’ stole my pizza and tried to run away… and she did, but one of the stuff workers chased her and saw her coming into another pizzeria and… did the same thing, but the whole thing wasn’t only STEALING MY PIECES but also taking someones pizza slice and throwing it at them, scratching one of the stuff ladies arm and when leaving this pizzeria blocking the exit doors and not letting the stuff member that was chasing her leave the restaurant. Instead of being sad because someone took my pizza I started to laugh under my nose quietly so others wouldn’t notice. My dad only saw my smirk and asked me if I feel alright and I said „I think it’s the most entertainment I had in UK so far”. I think I kinda understand why this woman took MY piece of pizza. It was probably because me and my dad sat on the seats next to the exit so it was easier for the crazy lady to take something that was near exit than at the back of the restaurant. One of the stuff members came and told us „I’m sorry but these FUCKING… I mean stupid people will not bother you anymore”. After that she left with the rest of my pizza and gave me a new one FOR FREE! I ate the one piece and we asked the stuff to help us pack the pizza to take it outside so they gave us a pizza box to take with us. My dad before coming out of the store with me asked the Scratched Girl if everything is fine and she said that it’s just a scratch and also asked where were we from, so my dad said „We’re from Poland” and she said „Well… I’m from Russia”. I have no idea what was the rest of their conversation but my dad made a joke that the EASTERN EUROPE was being attacked. If I was good from history I would make a historical joke or a meme now, but I’m not… so not joke for today. Before we left police came to check if everything was ok, but they weren’t stopping us from leaving so we… left. On the way back we were looking at the city of Brighton and right at the train station my dad checked if he had his train ticket and… IT WAS GONE! My dad started to panic but had an idea how to fix this problem. He took his ticket receipt and tried to show it to the woman that was standing next to the ticket receiver. Surprisingly it worked and we waited for our train. When our train came my dad wasn’t sure if it was the right one so he asked me to ask the conductor if we’re in the right one and he said that we were in a right one.

TONGUE TWISTER

When we were heading back to Hastings I decided to start reading Noelle’s book. It was very touching and nice to read. When we arrived to Hastings I was on the 132nd page and I had to close it for a moment and when we came back home I needed to use a toilet and also I used this situation so I could continue reading this amazing book. I finished the entire 194 paged book in a day but everyone probably would do that. After finishing reading it I wanted to tell my friends about my day because I think it was great. After telling some of my friends how was my day I decided to eat my supper and watch with my dad the second episode of Beastars. My dad did like this episode and the whole show. We watched it because we made a small tradition while I am in UK. One day I read one chapter of one of my Warrior Cats books, and the other day we watch a singe episode of Beastars. After all of that I decided to sit and write my day down as a Tumblr Blog post.

Thank you for reading my summery of my day. 08.08 was an amazing day I probably won’t forget because of this post and maybe because I told my friends about this. As I said I'll try to post tomorrow how my other days have been because there’s so much stuff I wanna get off my chest.

[vegnjack-etsy]

What do vegans do after sampling some delicious local bourbons, vodka, rum, and gin? Soak it all up with some amazing Vegan food of course 😂 @presentmomentcafe has some outstanding, fresh, and just scrumptious food made with love! We started with the triple dip platter, all fresh salsa, guacamole, and hummus. OMG the hummus!! 🤤 And they make these amazing dehydrated corn tortilla chips. I don't know how they do what they do, but I'm so glad they do, lol! I got the burrito with walnut-pine nut pate, guacamole, salsa, romaine, jalapeno vinaigrette, sour cream, mexi-cheese and sprouts rolled in a wheat tortilla or collards and served with blue corn chips with added rice 🌯 @thebolesboutique got the Creamy White Truffle Pesto Pasta Zucchini pasta tossed with truffle Alfredo pesto, onions, sun-dried tomatoes and red peppers topped with pine nut Parmesan and served with a house salad. This all vegan deli is a must stop for anyone (not just vegans) hungry in St. Augustine . . . . #veganism #Orlando #veganfam #veganftw #lovebeingvegan #vegan #veganaf #veganyum #vegandad #veganeats #veganstaugustine #veganfoods #nomeatnoproblem #isitvegan #veganlunch #veganlove #givepeaceachance #bethechange #nature #veganfoodlovers #veganvibes #veganmeal #veganfamily #veganlifestyle #vegancommunity #noanimalsharmed #meatless #wfpb #plantbased #veganonthego (at Present Moment Cafe) https://www.instagram.com/p/B8fCW5xpR3Z/?igshid=114ybnusorhct

[healthherbsfood]

Rosemary (Rosmarinus officinalis) is good for hair loss

Rosemary dried leaves has stimulating and regenerating effect on hair follicles.

Food

I would recommend you a cold, sweet strawberry soup with thyme and rosemary.

Pan fried lamb chops can be spiced with rosemary and garnished with pita and eggplant dip served in tomatoes.

You can also make chicken liver pate with rosemary and tomatoes.

Stewed cauliflower is a fine meal with ginger and rosemary, garnished with cooked buckwheat.

Potato casserole is also tasty with zucchini and rosemary.

A hot plum chutney is also recommended with rosemary and garlic.

You can eat lemon pudding with rosemary as dessert.

Or you can make apricot jam with dried rosemary leaves.

Contraindications

Avoid amounts larger than are usually found in cooking during pregnancy. In large doses rosemary stimulates blood flow in the pelvic area, that means it may induce miscarriage.

Consuming large quantities of rosemary may result in stomach and intestinal irritation and kidney damage.

Rosemary can also cause seizures in large quantities so patients with epilepsy should be careful consuming it.

[teawithmenyc]

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

[mariacallous]

You're throwing a dinner party, mid summer, and you have access to whatever utensils/ingredients you need. What do you serve? Like, from apps to dessert.

*cracks knuckles*

Okay here we mcfucking go.

So the first thing is that we’re eating al fresco but the insects are being kept away. 

To start, let’s discuss a cheese board. I like Ina’s idea of at least three cheeses (a hard cheese, a soft/creamy cheese, and a bleu cheese). So I’d have at least gouda, dolcelatte or gorgonzola, and like a chevre or camembert, as well as some cheddar or Red Leicester, brie maybe, possibly some stilton. There’d be various crackers and chips, dried fruits (like figs or apricots etc.), bread, and sliced prosciutto or ham or salami, as well as olives and mushrooms.

I’d also do devils on horseback (figs or dates stuffed with chicken livers wrapped in bacon), rumaki, crudites with a really good dip, pate (a pâté de campagne which is basically like sausage meat cooked and formed into a block and served cool/room temperature as well as the famous Jewish chopped liver) and deviled eggs.

(I’m a really big snacker so like while I’m describing what would be an ideal dinner party with actual courses, I’m also far more likely to just have a metric fuckton of snack and finger foods)

First course for this mid-summer dinner party is gonna be crème vichyssoise glacée, that excellent chilled potato and leek soup, with some croutons. 

The main course would be grilled steak, chicken, and shrimp. For the steak, I’d do either Nigella’s tagliata or her steak with lemon and thyme. For the chicken, I’d do her tequila and lime grilled chicken. And for the shrimp, I’d use Ina’s garlic and herb shrimp. Sides would be marinated grilled asparagus, zucchini, and potatoes, a corn and beet salad that Elizabeth David mentions, and a watermelon and feta salad.

Finally, for dessert, there’s gonna be tiramisu, Nigella’s girdlebuster pie, and Eton Mess.

There’d be red, white, and rosè wine in various varieties, as well as Diet Coke and other sodas, juices, and water. 

[eattothive]

Oh yum! "Seriously, I wonder how can anyone not like this food? It is sooo delicious! 😋🥬🥕

Well, I love, love collard leaf rolls but we kind of got carried away putting a LOT of ingredients in our roll, so it became more of a wrap. 🙂

Garden Pate' Collard Leaf Wrap with Spicy Apple Mustard Dressing

Pate' Ingredients

3 cups raw sprouted walnuts

3 dates, chopped

1/2 cup finely diced celery

1/2 cup finely diced red bell pepper

1/2 cup finely diced carrot

1/2 cup finely diced zucchini

1/2 cup finely chopped parsley or cilantro

1/4 cup soaked sun dried tomatoes

4 garlic cloves, minced

1/4 cup finely chopped red onion

1 tsp. - 1 TBL dried dill

1 TBL fresh lemon juice

1/4 cup nutritional yeast flakes

Collard Leaf Ingredients

Medium to large collard leaf

Toppings:

red, green, yellow bell pepper (sliced, all 3 or one)

green onions, sliced

carrots, shredded

mushrooms, sliced

celery, chopped and sliced

cucumber, sliced

purple cabbage, shredded

(add others of your preference)

Spicy Apple Mustard Dressing is in the Rejuvenate Raw With Kim recipe book! 👍

How to:

For the pate', pulse walnuts in a food processor and then add the other ingredients and pulse lightly so the texture is somewhat chunky.

To assemble - lay out the collard leaf and remove the thick stem at the bottom and thin the stem on the leaf with a sharp knife. Put a generous amount of pate' on the leaf and then add your toppings. Drizzle on dressing and serve.

So good!

Enjoy! 🍎🍋🥒🥬

For the Spicy Apple Mustard Dressing recipe, click below for a copy of the Rejuvenate Raw With Kim recipe book.

For the printed book

https://book.rejuvenateraw.com/buy-printedbook-pp...

[quantumroyalrawfood]

#lunchboxes (Salad-based entree or #pate, crackers and dessert) here shown zucchini pasta w #sunflower #seaclear#entree with #crackers #veganculturedbutter #cashew #reishi #pudding $11 Autumn Special (at Quantum Royal Raw Food) https://www.instagram.com/p/Bn_pX_whtSH/?utm_source=ig_tumblr_share&igshid=xfve8jdur53z

[thecoroutfitters]

Written by R. Ann Parris on The Prepper Journal.

Editors Note: Another article from R. Ann Parris to The Prepper Journal. If you have information for Preppers that you would like to share then enter into the Prepper Writing Contest with a chance to win one of three Amazon Gift Cards with the top prize being a $300 card to purchase your own prepping supplies!

On a budget or waste-minded, now and especially in hard times – whether they’re personal or widespread – making the most out of our time and labors, and the foods we’ve grown or purchased, is important.

There are some additional tips for increasing ease and variety in the article about food preservation from a prepper-specific perspective (http://www.theprepperjournal.com/2018/08/01/preserving-the-harvest-canning-and-dehydrating/) and there are some inexpensive tools that can make food preservation faster and a fair bit easier on the hands (and on the back, and feet, and knife sharpener…). Here I’m hitting some quickie snippets that increase the frugality, efficiency, and ease of our home preservation, as well as some that increase the variety and options we have waiting in our cupboards.

I assume some basic familiarity with the most-common preservation methods, so make sure to check out the intro articles on TPJ and get the Ball/Bernadin canning book. The Excalibur dehydrating guides and recipe booklet is available for free online for download, too. It’s largely applicable to any electric dehydrator.

Into the Eats…

Churn out tongue-pleasing treats by dehydrating things like watermelon and cantaloupe. We can just slice them, or we can give them a whirl in a blender to turn into leathers or roll-ups.

The natural sweetness isn’t just a treat for a mood boost. It’s also a way to get an energy boost from nice, natural sugars and keep on trucking awhile.

Oddball bits of produce? Can up some antipasto or spicy pickle mixes. Anything works – peppers, cauliflower, broccoli, cucumbers, zucchini, celery sticks or kohlrabi spears, summer squashes, beets, carrots, green beans or wax beans, leftover olives, pea pods, even the odd egg or some leftover smokies, meatballs, or larger sausages.

It’s especially useful for larger flat types of green beans or lima beans that normally don’t make great green beans, but that will otherwise be wrecked by changing weather or the small percent left when most of the harvest has finished and we want to turn that bed/row/field.

Those small bits can also be easily canned as veggie medleys or soup starter.

Dehydrating is also an excellent way to preserve foods when we only have little bits and pieces of any one thing, but more than we’ll eat before it goes bad (especially without refrigeration).

Canning soup blends? Like mushrooms? Throw a couple of slices into each jar. That’s all you need to have the flavor permeate.

We can also dehydrate and then mince or grind mushrooms (from cans, too), for a little bit that goes a long way in sauces and broths.

Roast veggies before pressure canning. It provides deeper flavor as well as sometimes affecting the textures that result, especially for things that are prone to going mushy.

We can dehydrate our own quick-cook beans. Boil up some extras – plain. Rinse them, spread them out to dry, and store them with a moisture or oxygen absorber. When we’re ready to make them, we can either simmer for 20-45 minutes, or soak them for the day or overnight and they’ll be ready to heat and eat.

*Cook the beans plain, and either simmer or rehydrate with seasonings.

We can do bean purees (refried, humus), too, spread out like we’re making leathers or roll-ups (spaghetti sauce and applesauce, too). We can pummel them into bits or carry strips and chips with us, then quickly rehydrate them into a meal or side, campfire or kitchen.

The dryer/harder we get those, the longer they’ll last, like any dehydrated foods.

With seasoned beans and anything that includes fats and oils, the shelf life will decrease pretty significantly compared to plain – it’s that head-scratching wheat berry, flour, pasta conundrum again.

Line a bowl or pitcher with a storage bag to save the liquids from canned and drained frozen fruits to make jelly or syrup. Not sure of the sugar content? Use tapioca or corn starch for “now”/fridge versions or try a no-sugar pectin.

Those no-sugar pectins will store for years past best-by dates in the fridge, and may come in handy some time when we’re canning and realize there’s not enough sugar. (Jams and jellies require as much sugar as fruit, just about.)

While we’re making jelly, don’t rely on recipes’ times. We can always re-boil or use syrup, but for rock-solid, consistent results, use a chilled-spoon/plate or sheeting test.

Corn cobs that have had the kernels removed can be boiled down and turned it into homemade “Karo” or “Golden Eagle” corn syrups to use as a sweetener. (The cold-plate test is an excellent way to judge how far your syrups have gone, too.)

Scraps

Almost anything we can or dehydrate creates scraps. Most of those scraps can have a second and third life. Veggie peels and bones can be made into stock. Most fruit peels and cores can be soaked and turned into jellies.

Can, freeze, or dehydrate the mash strained from making jelly. It can be used for leathers/roll-ups, teas, animal supplements and treats, or flavoring breads, muffins, yogurt, oatmeal, sorbet/ice cream, etc.

We do want to be aware of dangerous/toxic seeds and remove those as needed. However, save the “safe” seeds removed from oversized cucumbers, squashes, and pumpkins – they can go to any birds, and most can go to hogs or goats.

Once we’ve gotten the very last use out of our foods, there’s the compost option, but most of the peels, cores, pods/shells, and tips are perfectly safe to add to animals’ feed or save for treats and winter-spring health boosts.

Prep Extra Jars & Lids

Jams, jellies, and pie filling are a bit notorious for filling up a little less or a little more than a recipe calls for. That’s due to fruit’s initial water content, and how long we process it, but it can happen with anything – hot pack or cold, pressure canning meats or water bathing tomatoes.

Having an extra jar on hand makes overage no big deal. There’s no stopping to wash more.

Having a pint, half-pint, or 4-oz jelly jar on hand already clean makes it even easier to adjust on the fly when we have a little more or a little less of something.

Having the spares on hand and ready to go also means we don’t have to stop in the middle, wasting time (and, from prepper perspectives, fuels) while we chase down a lid and rewash it.

Size Matters

Sometimes life is easier with fewer choices, and it’s definitely easier to organize and arrange things if we have nice, modular pieces. Even so, while prepping for home preservation, get a variety of jar sizes.

    In a grid-down or emergency situation, we may not be able to keep leftovers very easily, and there are things we just don’t go through very fast. Small and tiny jars of herbs and condiments help with that, even now.

Some smaller jars also help us with gifts and potlucks now, and will increase options later. It lets us compile a variety of goodies instead of just one thing. That can help us with both bartering and even “brown bag” lunches later.

Which goes right along with…

Open What You’ll Use

Especially for canning, preserve foods in reasonable one-use sizes. With a big family, we might very well want chicken cubes in a full quart. For only a couple of people, pints or half-pints are more reasonable and for some of us, little jelly jars might actually be the best-fit to avoid waste.

Tiny jars are especially helpful for sausage stuffing, lil’ smokies/shortie hotdogs, rillettes or pate, etc. that might be just a snacky-meal or special treat, or that we might be pocketing to take hunting, exploring, scouting, etc.

Smaller and oddball-shaped jars are also applicable to things like ham hocks or turkey necks that will be seasoning foods more than serving as a primary protein source.

Having small jars on hand will also let us PC some of our precious meat leftovers when it’s too hot for snow-bucket coolers but power is too precious for running fridges.

(It’s not as big of a deal for dehydrating or dry goods, although we might work in sizes we can move through or easily repackage there, too.)

Stock & Pasta Pots

We can use any ol’ pot for WBC; we don’t have to buy a specific canner (although, the lift racks are admittedly nice). That means we can tailor which pot we use to fit the most jars per load, avoid stacking, or having to reach uncomfortably high.

That last will keep more people productive and useful in a crisis as wear-and-tear on the body and lack of easy meds takes its toll. It also avoids shorter people dealing with the hassle of a tall canner on a standard stove, whatever their age or physical status.

*Also, you might want to keep both short and tall people in mind when setting up outdoor and emergency-times kitchens (or any kitchen). Tall people can flip an apple crate upside down to increase counter height and short people can stand on it for extra reach, but it’s nice to limit bending and climbing and decrease slip-fall risks when possible.

Just throw forks, butter knives, canning rings, or a towel in the bottom of the pot to buffer jars, or use a pasta strainer insert. Otherwise, the jars develop weak spots at the joint of the bottom piece. It usually won’t affect this batch, but the next time those jars hit a canner, we’re likely to start seeing a higher percentage of breakage due to the weaknesses.

  Preservation Quickie Tips

There are a lot of ways we can decrease food waste – besides just tossing something for compost.

Keeping our animals in mind and holding some of the summertime gluts back for them to enjoy during winter will keep them happier and help keep their guts primed and ready for varied foods during the season of grains, bagged feed, and typically one-type grass hays.

The critter clean-up crew really deserves its own article, as do super-star mechanical helpers like a very simple mandolin or hand-crank food processor.

Meantime, there are a million ways we can make canning, especially, a little easier and faster, and increase our efficiency in preserving foods, not only making use of every last bit, but also economizing our time.

Pretty much everybody who’s been at it a while has a trick they’ve developed or picked up that’s not in most canning or dehydrating guides. It’d be great to hear a few more.

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  The post Preservation Quickfire Tips – Increasing variety, ease and yields appeared first on The Prepper Journal.

from The Prepper Journal Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

[rivasremedies]

Should Your Cat Eat Vegetables?

Posted by Darla Cameron on 2021 Sep 17th

Cats Are Carnivores

It’s true; cats thrive on a high protein lifestyle. They are defined as obligate or hyper carnivores which means that many of the nutrients that they require are found only in animal flesh. The vitamin and mineral content they require from meat is specialized and without it they will not meet the basic requirements to live.

While obligate carnivores might be able to ingest small amounts of plant matter, they lack the necessary physiology required to fully digest it. We can see that this basic tenant holds true when looking at a cat's digestive system; they have the shortest digestive tract compared to body size then almost any other land mammal adapted to digest meat. Unlike omnivores and herbivores, they do not need a long hindgut for the fermentation process to take place and to break down the tough cellular wall of plant fibre.

So, why should I add vegetables to my cats diet?

There are 3 primary reasons:

1. Let’s first consider the cat-mouse relationship. If you have an outdoor or mixed indoor/outdoor cat you can almost see the ear-to-ear grin when they catch a mouse! This is an ancient biological predator/prey relationship that is accepted among the mice and the cats no matter how brutal it may look to us. Every cat is entitled to their opinion but generally speaking cats find mice absolutely delicious. And each one of the cat’s organs works together to digest these little rodents with very little stress on the cats’ digestive system.

In addition, mouse fur is an insoluble fiber which aids the cat’s digestive process. And it also provides minerals because of the dust and dirt that is on the fur collected from their environment. The fur also acts as an anti-parasitic by scraping the intestinal wall. So, you can see that the entire mouse is in perfect harmony for a cat’s meal.

But how many mice or other prey species does your cat actually eat? Perhaps some or none at all. Needless to say, most of our domestic cats do not eat mice or other small prey animals as their primary diet. The fibre and minerals from the fur and the plant matter from the mouse’s stomach that is consumed fresh, is replaced with highly processed commercial food that may or may not take into consideration the need for moisture, fibre, and minerals.

2. The second important point is that the modern diet for cats lacks living food. The majority of cats are eating dry kibble and canned food. Both are shelf stable for our convenience and the animal meat now in a bag or a can is de-natured by high-heat processing and chemical preservatives. The addition of sugar, salt and artificial odors are used to attract and hook your cat into wanting more. These packaged foods may have added minerals, vitamins, fibre, and protein but it is not living. Furthermore, there is no guarantee that your cat will assimilate the minimum requirement from these added vitamins and minerals.

The most common health conditions that arise from a de-natured diet are feline urinary issues such as bladder stones, crystals in the urine, and urinary tract infections, along with diarrhea, constipation, parasites, poor skin and coat conditions, and obesity.

3. Our cats are also exposed to increasing toxicity from domesticated practices including the chemicals we have around us in our homes and yards. These environmental toxins also require more nutrition, moisture and especially fibre, to offset their negative impact; fibre is an excellent detoxifier. Environmental toxins are implicated in allergies, respiratory issues, nervous system dysfunction and liver and kidney failure.

Back to the Vegetables...

So, without further delay, we can see how important it is to introduce vegetables as a food-based supplement to compensate for what your cat is not able to get any other way because they are in a domesticated setting.

Benefits of feeding vegetables include:

Provides an extra source of water to a cats diet which is often lacking because of the dehydrating effects and higher salt levels in dry foods and kibble.

Provides more potassium to balance the high salt levels in dry food and meat.

Safely and effectively detoxifies the elimination organs, such as the kidneys, liver, and colon.

Vegetables are high in essential vitamins, including Vitamin A, C, and E and minerals such as Magnesium and Calcium.

The plant kingdom is here for us all, including cats, to heal, restore and feel nourished. Vegetables have powerful healing properties, and they deserve a lot of praise. No wonder cats enjoy nibbling on leafy greens, even zucchini and seaweed!

What types of vegetables do you feed cats?

There are many healthy vegetables to choose from including winter squash, zucchini, carrots, peas, steamed broccoli, spinach, steamed asparagus, green beans, sweet potato, yam, and potato. Fruits such as melons, bananas and blueberries are beneficial in small portions.

Is my cat going to like vegetables?

The question of how to get your cat to eat vegetables inevitably comes up. Cats do not like surprises. A cat's survival and happiness depends on being able to predict what is going to happen with a stable and consistent environment. Sameness equals safety and comfort. This also applies to their food and more specifically the texture. If the texture changes that can be a red flag to them indicating something has happened to their meal to make it unsafe. They may turn up their nose and look at you with wide eyes while questioning what happened to their meal? This is then followed by a demand to know why you served them this foreign, potentially dangerous substance.

How to Prepare Cat-Friendly Vegetables

Start by steaming and pureeing the vegetables to mimic the look and texture of what they are used to. They typically expect food to be smooth like pate or chunky like the stews you find in canned foods. The brassica family (broccoli, cabbage, cauliflower, kale) may be more difficult to introduce because it has a strong smell. But cats are as unique as the next and yours may love them.

For cats who have never had vegetables before, introduce them slowly in very small amounts and gradually increase. The easy road to success is to start them early by introducing your kittens to all cat friendly fruits and vegetables. They will be lifelong foodies! And remember, keep an open mind because if you feel resistance they will too.

Overall Health

To improve their overall health and to ensure they are getting all the vitamins and minerals they need for a shiny coat, healthy skin and nails, and an optimum immune system consider adding Happy Pets or Happy Pets Senior. It is a high quality, all-natural plant based herbal supplement. These blends are an excellent source of added nutrition that can be mixed in with their current food.

 Happy feeding and exploring new food groups with your feline family members!