#bread and jam for frances

[witchrealms]

(x)

[ultrakeencollectionbreadfan]

With Bluey going on hiatus, it got me thinking of shows that could fill the void. And then I thought to myself, why not an adaptation of this book series? It could easily be America's answer to Bluey, for a wide variety of reasons. Of course, whoever made it would have to play their cards right.

[insteading]

When I was in grad school, I took a 10-week class that crammed us full of 3 semesters of college Latin. My brain was full, and I was stressed out to the point of hives. And then we got to Ovid. Specifically, we got to Baucis and Philemon.

B&P were visited by two travelers (Zeus and Hermes in disguise, because that's the way it goes), and invited them to stay for dinner, because hospitality culture, and apologized for how humble the fare was.

And yeah, the meal probably was fairly cheap because the couple's goose ran to Zeus for safety, but Ovid goes into detail about the cheese, olives, bread, pomegranates, wine, etc., in a way that clearly indicates he doesn't think this is the food of deprivation.

I drooled on my textbook while translating. I don't think I'd had so strong an urge to eat a page out of a book since I was a kid reading Bread and Jam for Frances, and Albert was methodically making his lunch of sandwich, egg, pickle, fruit, and milk come out even.

[th3-0bjectivist]

This is a musical entry I was originally going to save for Halloween 2023. But I’m a lazy bastard, and right now I’m riding high on all the hits I’m getting from nostalgia train content. For those who are just joining me on my blog, I’ve been digging up the fragrant bodies of dead bands for nearly two months now. And this kind of mass graverobbing wouldn’t be complete without a tune from the gothic girls of Switchblade Symphony. I have and can only recommend a handful of goth acts, and this is because I utterly hate nearly everything about goth rock. However, unlike the vast, vast majority of modern goth music, this group actually had some exceptional qualities that contributed to their cult-favorite status. A duo comprised of two goth girls from San Francisco, SS’s history began in the late-late 80’s and petered out in the late 90’s. They ended up putting out some songs and albums that were good, and some that were better than good, especially for their time… managing to stay afloat AND very successful in a veritable sea full of dark-rock + mascara-dripping + mopey-faced disposable plastic dogshit. These ladies managed to become more memorable than their 90’s goth contemporaries by boasting a sublimely poetic, operatic, harsh and lush sound that few can or have broached in the same exact way since this band’s demise. Their songs were drenched in thick orchestral dark wave and their live shows were intimate and heavy on audience participation. Sometimes, listening to their music is like watching a dreary and tonally unsettling stage performance unfurl in your mind. They were just plain fun to watch perform because of their (at the time) fresh dark sisters schtick which made them seem more like characters than actual people to me. Like many others, SS was the first goth band I ever managed to come across, cementing them as something of a standard bearer in my mind for what quality goth rock should sound like. Near as I can figure, when they broke up in the late 90’s they went on to try some solo projects and then went on about their lives as semi-normal people. This after having toured all over the country, had their songs appear in some American movies and shows, and been immortalized in the canon of symphonic rock cult legend history together. This is Soldiers from their 1997 album Bread and Jam for Frances. Smash play and enjoy dear listener, and thanks to the heroes of goth music like this that at least made the tunes quasi-listenable.

I really wish Susan Wallace and Tina Root would have stayed together, I can actually see their music evolving if they had. If you need me, I’ll be grave diggin’. I likes me some gravediggins’! More nostalgia train on the way, choo choo! Image source: https://www.youtube.com/watch?v=ZJ5jBArAq4c

[t33thach3]

[rootsmachine]

i think we should let children name themselves bc if i had been given the choice i would have named myself frances after this Queen

[konoharu]

Bread & Jam for Frances

[animezinglife]

The memory you just unlocked...

[luluthir]

Bread & Jam for Frances

[witchrealms]

(x)

[fireandiceland]

Hetalia characters with dishes typical for their country - part 1 (part 2 here)

Italy: Maritozzo (cream bread) -> This Roman milk bread is said to be dated back to times of Ancient Rome. The baked good is filled with generous amounts of whipped cream and somtimes decorated with fruit or pistachio. Young man also used it in courtship by hiding jewellery or a ring in the filling.

Germany: Breze(l) mit Schokolade (chocolate dipped pretzel) -> A baked pastry with sweet or salty toppings, best known for its distinctive symetrical, knotted shape. Dipped in chocolate the soft pretzel is a popular snack at funfairs and markets, but there are also small, crispy pretzels that are to be eaten like crisps/chips.

Japan: 和菓子 (wagashi; plant based sweet) -> Originally meaning "Japanese confectionery" the term now refers to a traditional dessert made from plant based ingredients. It's artful shapes are influenced by season, nature, or even poetry.

France: Quiche Lorraine -> A savoury tarte traditionally made with a filling of eggs, heavy cream, ham, and bacon. Today cheese is often added, though it is controversial among professionals. (In the drawing there seems to be leek added too which is not mentioned in the original recipe either.)

England: Scotch Egg -> Supposedly inspired by the Indian nargisi koftas, this dish consists of a hard-boiled or soft-boiled egg wrapped in pork (sausage meat) which is coated in breadcrumbs and then baked or deep-fried. Often served in pubs and a popular cold snack as well.

America: Hamburger -> A popular fastfood consisting of a patty (traditionally made from ground beef) between two halfs of a sliced bun. There are countless variations made with all kinds of additional ingredients and condiments, including expensive high-end versions with edible goldflakes.

Russia: пирожки́ (Pirozhki; stuffed bread) -> This popular street food is a baked good made from yeast-dough is typically boat-shaped and filled sweet or savory with meat, vegetables, fruit, jam or tvorog (an Eastern European fermented milk product with a consistency similar to curd cheese)

China: 小籠包 / 小笼包 (Xiaolongbao; steamed bun) -> Steamed dumplings made from leavened or unleavened dough traditionally filled with minced pork, traditionally eaten for breakfast. The top of the dumpling is closed by folding and pinching it. Authentical dumplings have at least 14 folds, preferably 18.

[deardaichi]

022. eggs, strawberry jam, and morning romance — tendou satori.

wc: 0.4k cw: gn!reader. tendou loves jam. domesticity. mornings. fluff. a/n: i love him. he's amazing. i hope you enjoy <3 anonymously requested

you find him sitting on the kitchen counter, barefoot and sleepy-eyed, legs swinging slightly as he spoons the last of strawberry jam straight from the jar.

he brightens when he sees you. “good morning, my love, my light, my—”

you press a kiss to his cheek. “how long have you been up?”

“not long,” he says, which usually means at least an hour. “i made toast.”

you glance at the plate beside him. three pieces, one heart-shaped, one bitten into what looks like a lopsided star, and the last with jam scrawled across it in crooked letters. you squint. “did you try to write something?”

“i said i love you,” he says. “but the bread didn’t cooperate.”

“hm,” you say, walking over. you take the jar from his hands and inspect the spoon. “you finished the good jam.”

he tilts his head. “it’s breakfast. and you weren’t awake to stop me.”

“we were supposed to save it.”

“for what? a jam emergency? hm. a jamergency, perhaps.”

you stifle a laugh and try to look serious. “we only have one jar. it's imported from france.”

“then we’ll share it. romantically. like star-crossed lovers in a strawberry shortage.”

you lean your hip against the counter with a small smile. “i’m making eggs.”

“sunny-side?”

you nod. “i’ll even salt them. with love.”

he grins, bright and boyish. “do i get a kiss too?”

“maybe. if you let me cook without stealing the pan halfway through.”

“no promises.”

he hops down and pads over to the stove, resting his chin on your shoulder while you crack the eggs into the pan. his arms wrap loosely around your waist. he smells like toast and jam and the detergent you both pretend not to like but keep using anyway.

“you know,” he says, voice quiet, “i like mornings with you.”

“you also like jam,” you say, but you let your head tip slightly toward his anyway.

“see? you know me so well. we were meant for each other.”

you finish cooking in comfortable silence. he doesn’t let go, just sways behind you a little like there’s music only he can hear. when you plate the eggs and turn around, he kisses you once on the cheek, then again near your mouth, a soft brush like he’s asking for something.

you let him.

and when he pulls back, still smiling, you point at the plate and say, “go eat before i change my mind.”

he presses one more kiss to your temple. “made with love?”

“obviously,” you say.

taglist (open. ask to be added <3): @tangerinelovr @oligbia @megapteraurelia@iwantfoodpleasebuymefood @dira333 @kcandyliciouss

© deardaichi | everything here is written with care — please don’t repost, copy, or alter my work without permission.

[charmwasjess]

SOUP POST SOUP POST SOUP POST SOUP POST

Tonight, we have French Onion Soup, or you know, Soupe à l'Oignon - something I have had in France exactly ONCE, but have eaten in a variety of American roadside chain restaurants my whole life as the clear "I'm too poor to afford an entree so I will get something that feels luxurious to me" option. A rich, glossy onion soup topped with baguette and melty cheese.

Recipe below the cut

Recipe

Before we start, this soup actually has a couple of tricks to it to make it easier to make at home, despite being very simple:

Use a combo of white, red, and yellow onions, if possible. Each have a different flavor: red are spicier, yellow are sweet, white are mellow, so you can control your desired flavors by selecting more of what you want and less of what you don't there. That's flavor depth, yo. Also, this soup is obviously very onion forward; if that's not a favor you enjoy, you might like a different soup better.

Make sure whatever onions you use are properly caramelized to the point of almost-burnt jam. 30+ minutes on the onion cooking, dark brown. This is your entire soup base. Skimping on this step can make it more feel like hot onion water and not rich onion broth.

Instead of trying to cook the bread and cheese on top, chop up your bread bite-sized and broil on the cheese separately, and add it like a topping. Avoids the soggy sad bread and trying to cut bread with your spoon.

Ingredients

-6-8 onions -couple smashed cloves of garlic or garlic powder/minced -butter or equivalent sauté oil -large carton of mixed beef/chicken broth, or vegetable broth -salt, pepper, white pepper, any parsley/herbs you want to add -heaping tablespoon-ish flour -one french baguette -meltable white mild cheese - "swiss" cheese slices, gruyère, emmentaler, or mozzarella

Cut up your chosen onions. I was cooking for two people with 4-5 servings, so I picked 6-7 onions (I added in a shallot after this pic was taken) and sliced them up. I like to cut them in the shape of skinny half moons.

2. Caramelize the onions by adding the chopped onions into your butter or sauteing oil. This takes a fuck-ass longer than you might expect, but you really have to be patient, because this isn't just cooking them, it's breaking them down in the pan into dark brown deep rich onion jam, releasing the sweetness and depth of them. Sometimes I use my soup pan for half and a side pan for the rest so they have room to reduce down, then pour the extras into the soup pan when they're ready. Add more butter/oil and turn down the heat if things are starting to burn. Add the garlic as it's starting to brown. Add salt.

3. My cat was helping. We're still waiting on the onions to caramelize. It's a good time to text your friend about things such as Luthen Rael's fuckability equation. 4. Once the onions are caramelized and combined, add a heaping tablespoon or so of flour. This is to not make a creamy roux, but just add a little thickness and gloss to your broth. (BTW, these onions could be darker than in the pic, I was rushing like a lazy bitch.)

5. Ahh, the flour is sticking to your perfectly caramelized onions and you're starting to panic! It's okay! Stir! Stir! Go through these next steps quick. It'll be fine!

6. Optional: At this step, you can add a big splash of worcestershire sauce, sherry, red wine, or red wine vinegar to give a further bump to your flavor profile.

7. Definitely necessary: Add 3-4 cups of broth. I really like a combination of chicken and beef broth, if you eat meat. Vegetable broth works great too, after all, this is an onion soup and veg is forefront.

8. Turn down the heat and let your both hang out while you get the bread part ready.

9. Making this over the years, I've noticed it's really easy to end up with a soggy, bready disgusting mess, and I've noticed a lot of food reluctance is texture/mess based. So I chop up the baguette into bite sized pieces, line an oven pan in foil or parchment paper, and broil the cheese directly onto the bread instead of cooking it on top of the soup. Let's say 10 minutes at 350, then set it to broil and check frequently until you like the crispiness of the cheese.

10. So I shredded gruyère and used little loose chopped chunks of motz on this one, mostly because I knew there was a chance that @bolithesenate would see this post and I didn't want her to know about American-style "swiss" cheese since today she promised me a lovely worm. <3 <3 But I've used every combination of white meltable cheese on this and it's rarely gone wrong.

11.Oh, also I like to add a little white pepper and any sort of nice green herbs to the soup itself at this point.

12. Okay! Taste your soup and fiddle with the salt. Remember, if it tastes like nothing, add more salt - salt makes food taste like food. It's also just always going to taste better the next day. Leave it on the heat a little longer for a richer flavor. Then spoon the broth and onion soup into your bowl, add the bread as a topping, and any pepper or garnish of herbs. THERE IT IS!

I'm still learning how to write recipes, so please please hit me up with any questions or places I didn't quite explain clearly here. Thanks for reading my soup recipe! :D :D

[heretyc]

Charcuterie Chips [Modern! Barbi x Reader]

I'm in the clear for cancer! 🙏 I had my appointment yesterday and my doctor said I'm 100% in the clear and cancer at my age is quite rare. Plus the type of cancer I was worried about doesn't quite run in my family, so I'm good! The symptoms I had were normal, thank god. To celebrate, I had a long ass nap and made myself a recipe I saw online and thought I'd write a fic about it to celebrate with you 🤗💕

The charcuterie board was invented in France, but seeing as Italy is just as romantic and I'd like to [humourously] think Franco would dislike Frenchies [like myself :O]...well, just enjoy the unhinged-ness that is Bambino.

Daily reminder to give yourself a breast exam :) Check under the armpits!!!

"I'm tellin' ya, this is the fuckin' dream."

The calm air - consisting of frogs, heat bugs and birds - was broken by the "crack!" of a cold beer can, Barbi sitting down in a lawn chair with a pleased sigh as his phone was stuck between his ear and his shoulder. "Murkoff's fucked, I got my lover here, the weather is fuckin' fantastic...I'm just sayin', don't be too shocked if I don't answer the fuckin' phone for the next few days, yeah??" He laughed into the phone, nodding every so often; you were busy putting things onto a sheetpan to really pay attention.

As of late, you've become quite fond of learning how to DIY food items with your special little twist on them. Despite Barbi's growing wealth and his adoration when it came to spoiling you, you still wanted to make your own food items from home. Why spend a fuckton of money on a half-pound Reeses when you can make it yourself, with some crushed up chips in the middle?

After a few moments, you left through the sliding door to outside, carrying a tray; Barbi finished up his phonecall, his flip-flop coated feet crossed at the ankles, his body slack in relaxation as he sipped at his beer. His phone laid dormant on the little table between his chair and the one beside him, clearly put on silent.

As soon as he heard you, he pushed his sunglasses down with a smirk, "Heya, gorgeous. You busy makin' your little...snack?"

He was more than aware of your little hobby; he was supportive, of course...but that didn't mean he wanted to try chocolate coated grasshoppers, y'know?

"Indeed I am," You placed the tray down onto the table, settling down in your own seat. "I learned a new charcuterie board recipe online, I wanted to try and make it."

"...You learned how to make a charcuterie board online?" He raised a brow, his expression one of slight pity. "...Babydoll, you didn't need the fuckin' internet to-"

He cut himself off as he finally had a look at the charcuterie board, a scoff escaping his lips. "...This ain't no charcuterie board."

You were known for your odd concoctions. Sure, he tried your attempt at recreating garlic bread and your recreation of mozzarella cheese, but this? This was too much.

"Yes it is!" You defended; upon the tray were chips with some melted cheese, smoked prosciutto and some dollops of apricot jam. "It's, technically, all of the ingredients put together."

Barbi removed his sunglasses to narrow his eyes at you. "I ain't no damn Frenchie, but I'm damn well offended on those fuckin' frogs' behalf. Baby, what even is this??"

"I told you! A charcuterie board."

"Yeah, a charcuterie board's unloved fuckin' second cousin, maybe," he wrinkled his nose, "This is like if you put nachoes and jam in a damn blender."

"Just try it, Barbi," you rolled your eyes, taking a chunk and placing it into your mouth with a hum. "Smokey, sweet, savoury. Yummy."

Barbi made a face of disgust before taking your expression into consideration. After a moment he sighed, taking a chunk. "Alright, alright. If you insist."

He placed the cluster of chips, cheese, meat and jam into his mouth, waiting for it to taint his tastebuds; instead came a pleasant array of sensations and flavours, his eyes shooting open in shock.

Even with his mouth full of delicacy, he was quick to say, "Holy shit, this is actually fuckin' good!"

He didn't wait before shoveling some more into his mouth, finally chewing and letting himself swallow before he shot you a grin, "What are those, sour cream and onion??"

"Mhhmmm," you smirked, "it adds flavour."

"Fuck yeah it does!"

And before you knew it, the tray was done; he licked his fingers free of salt and leftover jam, "You are a genius, doll. You learned this from the internet, ya said?"

"Yeah," you spread sunscreen all over yourself as you responded, the Louisiana sun packing a punch. You had no doubt the cheese would melt some more underneath this heat. "I also learned how to make homemade Reeses peanut butter cups with banana."

Barbi was silent for a moment as he watched you, until he muttered, "and you're still sitting there, not making 'em?"

Maybe, just maybe, he was coming around to your prowess in the kitchen.

[hetalianhistorian]

Menu and goods information has been released for the upcoming Hetalia Halloween Party AMOCAFE collab!

Source links: 1 2

The event period will run from October 10th until November 11th. Reservations will start on October 6th! It is advised to read the precautions before signing for a reservation, in which you can find through the AMOCAFE website.

Something peculiar about this collaboration menu is that it seems it will change halfway through the event. The first two weeks will serve a menu based off the Axis and the later half will serve based on the Allies! If you are dropping by this event for a certain character, please keep in mind of the dates!

That said, below are the menu items with each dish and drink being themed after each character. The dates, ingredients, and prices will all be included. Please keep in mind that I use a translator for all of these, so there may be mistakes!

Menu (10/10 - 10/24)

Italy

For dish, Spaghetti al Nero di Seppia- ¥1,540 yen each - Squid pasta/squid, tomato, and powdered cheese. For drink, Amaretto Milk Almond Latte - ¥880 yen each - Amaretto milk, and whipped/sliced almonds.

Germany

For dish, Baumkuchen - ¥1,210 yen each - Plain chocolate, marshmallow, and chocolate sauce. For drink, Kiba - ¥880 yen each - Cherry syrup, banana syrup, and milk.

Japan

For dish, Chestnut Rice and Seared Bonito Set Meal - ¥1,870 yen each - Seared bonito over straw, sliced onion, shiso leaf, daikon radish with ponzu sauce, boiled hijiki, chestnut rice, sesame salt, wakame, daikon miso soup, and bamboo charcoal powder. For drink, Brown Sugar Milk - ¥880 yen each - Brown sugar syrup, milk, and whipped warabi mochi.

Portugal

For dish, Pastel de Nata - ¥1,100 yen each - Egg tart, caramel ice cream, caramel sauce, and cocoa powder. For drink, Port Wine Grape Juice - ¥880 yen each - Elderflower syrup, grape juice, mixed nuts, and honey.

Spain

For dish, Creme Catalana - ¥1,210 yen each - Creme brulee, bamboo charcoal powder, cinnamon powder, orange peel, and orange. For drink, Calimocho-Style Drink - ¥880 yen each - Grape juice, cola, and lime mint.

Prussia

For dish, Götterspeise - ¥1,100 yen each - Strawberry jelly, strawberry, raspberry, custard raspberry sauce, mint, and bamboo charcoal powder. For drink, Schwarz Coffee Tonic - ¥880 yen each - Instant coffee and carbonated water.

Romano

For dish, Polpo Affogato - ¥1,540 yen each - Octopus, tomato sauce, olive, parsley, countryside garlic butter sauce, and bamboo charcoal powder. For drink, Limoncello Royal Lemonade -¥880 yen each - Peach lemonade, white grape soda, and lemon mint.

Menu (10/25 - 11/10)

America

For dish, Sugar Glazed Donuts - ¥1,210 yen - Baked donuts, chocolate sauce, chocolate spray, sugar glaze, and white chocolate. For drink, Pumpkin Latte - ¥880 yen - Pumpkin milk and whipped cinnamon powder.

England

For dish, Shepherd's Pie - ¥1,540 yen each - Meat sauce, mashed potato, cheese, and seaweed. For drink, Pimm's Style Drink - ¥880 yen each - Elderflower syrup, black tea, white grape juice, carbonated water, orange, cucumber, raspberry, and mint.

France

For dish, Potage de Potiron - ¥1,210 yen each - Pumpkin soup, fresh cream, and fresh bread. For drink, Chocolat Chaud - ¥880 yen each - Chocolate sauce and milk whipped cream.

Russia

For dish, Blini - ¥1,210 yen each - Crepes, sour cream, strawberry jam, raspberry sauce, and granola. For drink, Yagoda Lemonade - ¥880 yen each - Lemon syrup, strawberry sauce mixed berries, and mint.

China

For dish, Black Sesame Dan Dan Noodles - ¥1,320 yen each - Dan Dan noodles, black garlic oil, green onion, meat miso, and cheese. For drink, Tapioca with Coconut Milk - ¥880 yen each - Coconut milk, tapioca, whipped condensed milk, and mint.

Goods Information

Source links: 1 2

There will be goods available for purchase and offered during the event!

Goods List

Acrylic Stand - ¥1,540 yen each

Mini Acrylic Stand Keychain - ¥880 yen each

Clear File - ¥770 yen each

A2 Sized Tapestry - ¥3,960 yen each

Mini Tapestry - ¥1,650 yen each

Clear Card - ¥550 yen each

Postcard Set - ¥1,210 yen each

Tin Badge - ¥550 yen each

Offers List

For every character drink ordered, you will receive a free coaster of random design.

For every character dish ordered, you will receive a free placemat of random design.

A random invitation ticket style card will be given out to customers who come to the event! The offer will continue while supplies last.

For every ¥2,000 yen spent on food, drinks, or products, you will receive a random heart card from each period at the register! If there are any defects on the card, exchange will be limited to the time of your departure.

For every ¥3,000 yen spent, you will receive a lottery application form for a random mini-sized stand panel! If you receive this application, you will need to drop it off in the application box within the café. The lottery will be drawn once the collaboration ends.

[cliozaur]

Regarding your post on tea and coffee in Les Mis fics-- are there any other little anachronisms that have stood out to you?

Most of my research for everyday life of the not-heinously-wealthy from that time period tends to be limited to England and the fledgling USA, just because that's most readily available to me, and it didn't occur to me just how big a difference there'd be between the countries.

Tips would be greatly appreciated.

Oh, thank you for asking. Where do I start? First, I don’t want to be overly critical, and as I said, I don’t mind ignoring anachronisms, especially small ones. I’m grateful to all the authors I read and appreciate their efforts!

Second, it’s hard to say which anachronisms are small; once you know, you know.

I rarely see accurate representations of food and drinks, especially those of common people. Take, for example, breakfast. We don’t want any English breakfast—most British traditions were met with hostility in France due to the antagonism between the two nations. Moreover, the notion of breakfast was quite new for the French at that time. Typically, the rich had toasted bread (with butter or jam) and coffee or hot chocolate, while the poor had bread and soup, water, or even wine. Before the Haussmann reconstruction, not every flat had a kitchen. Javert most likely wouldn’t have had one. (I often see fanfics featuring Javert’s kitchen.)

Water, bathing, washing dishes. Many authors don't grasp that obtaining enough water for bathing (not to mention it as a daily practice) was a big deal, making dry washing more common. And then there was the challenge of getting the water out of the house. I’m not sure people understand that the sewer system at that time was designed for draining water and filth from the streets, not from individual houses. Some fancy houses might have had standpipes in the basements, but they still had to remove dirty water manually.

Javert’s work at the police is always tricky. Authors often have him doing things the early nineteenth-century police couldn’t and wasn’t expected to do—no investigative work, and definitely no detective work. But let’s be honest, Hugo also messed this up, as his Javert performed duties as if he were working for all the existing police departments in Paris.

And little things about behaviour—Javert and Valjean wouldn’t cook for each other. Cooking and other household chores associated with women were considered too degrading for any man, even male servants.

Feel free to ask if you have any specific questions.