poor-and-hungry

[poor-and-hungry]

It's my 12 year anniversary on Tumblr 🥳

[poor-and-hungry]

:D

“Finch, you know I don’t like you heading into danger without me.” Goddammit, Reese.

That’s the most blatantly shippy thing that’s happened in this show since Reese first brought Finch his favorite tea.

[poor-and-hungry]

Pensacola, Florida is participating this Summer in my area/church. If you are in School or have school aged children look into these programs. A free lunch a day can really stretch the budget.

Also this church has a Food Pantry on Wednesdays. You don't have to be homeless or destitute to get groceries. Just show up and get a variety of shelf stable foods and sometimes fridge stable food.

Any food you don't want you can save up in your pantry and donate back to the food bank or distribute in your neighborhood.

The more we use these resources the more resources can become available. We can't know the need of the community without these Numbers.

Our Church also sponsors area schools that are in poorer areas. The teachers tell us anonymously what needs they see in their students: Coats, Socks, Menstrual Products, Backpacks, Hygiene products etc. And the church members buy the stuff and present it to the teachers to distribute. No student is embarrassed by their need.

We sponsor 4 schools in poor districts right now. But that Number is growing as the Church members keep meeting the needs of students.

[poor-and-hungry]

Taco Bell Beefy 5-Layer Burrito Recipe at Home

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Can also get spicy crispy chicken if you like it spicy

$6 at my Wal*Mart.

6 patties. I eat them with nothing else. No sauce, no bun, no pickles and they are fantastic!!!! Air Fryer Friendly.

I like these better than any chicken fillet sandwich you can get in a restaurant. Better to me than even KFC

Add gravy, veggies, and a starch and you have a meal!!!!

[poor-and-hungry]

$6 at my Wal*Mart.

6 patties. I eat them with nothing else. No sauce, no bun, no pickles and they are fantastic!!!! Air Fryer Friendly.

I like these better than any chicken fillet sandwich you can get in a restaurant. Better to me than even KFC

Add gravy, veggies, and a starch and you have a meal!!!!

[poor-and-hungry]

Dollar Tree ($-Tree)  Cold Pasta salad *Leftover Friendly*

Dollar Tree ($-Tree)  Cold Pasta salad Leftover Friendly

Any Veggies that can be eaten raw (onions, bell peppers, tomatoes, lettuce, etc) or cooked but cooled leftovers (zucchini, drained beans, chick peas, meat, broccoli, etc) or pickled veggies, leftover coleslaw, sauerkraut, & kimchi you need to use up can be added to this recipe.

Ingredients for Basic Pasta Salad : Two Lunch servings 

½ pound (8oz) of Pasta of choice (Half a box)

Best Mayo that you buy/like or buy anyways

Salt & Pepper to taste.

Pickle juice (Sweet or Salty) if you're feeling froggy

May substitute Mayo and seasonings with your Favorite $-Tree dressing (Ranch, Catalina, French, Italian etc.)

Boil Pasta in salted water according to instructions. Drain and rinse with water until cool to the touch. Add any veggies/beans/meats/tuna at this point.  

Add enough mayo or dressing to coat the pasta to prevent sticking. Salt, Dressing, & Pepper taste.

Start with dressing (if using pickle juice might not need salt) then a pinch of salt. Stir then taste: add salt and dressing/mayo until you can taste it and like it. 

The ratio on S&P is (generally) 2 parts salt, 1 part pepper. If any add-ins have been salted or seasoned. Stir in and taste often.

So 2 pinches of Salt is enough for you then add 1 pinch of pepper. Use white pepper if you have it for a different flavor. Or if you have a seasoning blend you like, use that. Once everything is coated & salted to your taste add half the amount of salt worth of black pepper.

 Cover & chill in the Fridge for at least an hour. Overnight is great because the sauce gets absorbed by the pasta & add-ins. So make day 1 and have it for lunch on days 2, 3 or 4.

When you are ready to eat it- Add mayo or dressing to taste to moisten the pasta & add-ins. If you taste it & like it as is, then eat. I like it a little more moist.  

Keep Refrigerated & Consume within 3 days.

If You want to add in :

Tuna (can or pouch) <- really nice protein

leftover/old/turning raw veggies

cooked and cooled veggies

Soy based Bacon-flavored bits (at time of eating so they don’t get soggy)

Crunchy salad toppings (at time of eating so they don’t get soggy)

This recipe can easily be doubled.

The other half of the pasta box can be used later. Dried Pasta keeps well in a cool dry place or sealed container.

[poor-and-hungry]

These $1.35 Arayes Will Get You Through College

[poor-and-hungry]

Best Food Review of Easy Microwaved Side dishes. They told my American Palate what I needed to hear before purchasing these sides.

[poor-and-hungry]

I'm trying to make a good pot roast in my crockpot, but after I take it out it gets dry. It's on "low" (whatever that means) for 8 hours. I've tried searing it before and still dry. It's submerged in plain water with some herbs and spices for that time. Am I over/undercooking it? It's a cut with low fat %, is that why?

I love you. I think you learned how to make pot roast from someone on Opposite Day, or perhaps April 1st. The only thing you got right is 'low heat for 8 hours'.

Choose a fatty cut of tough meat. Look for lots of fat marbling on a Chuck roast or Shoulder roast. Tough meat has a ton of flavor, and the fat keeps the meat from drying out. The long cook time on low heat, plus acids will make 'tough' meat into a pull-apart, melt-in-your-mouth glory.

Make sure the meat is completely thawed, NOT frozen.

Plain water and nothing else except herbs/spices is.... not what I'd do. A lot of flavor can come into the broth when you add whole carrots (minus the carrot top!) and quartered onions in there. I'm a fan of adding some big chunks of pumpkin or butternut squash and chunks of turnip as well.

I think using red wine for part of the liquid base, and adding a hearty helping of worcestershire sauce will also help the flavor and making the meat 'melty.' The acid and alcohol will draw more, and different flavors from the meat and vegetables that water alone cannot do. Makes it richer.

For my very best pot roast recipe, which had my wedding guests fuckin' clamoring to get the recipe; I cheat. I'm not ashamed of that fact. For the richest, most face-punchingly meaty tasting broth, go to an asian market (or online) and find a mushroom hot pot soup base. It'll be a thick liquid inside a bag, which you then dilute with water. Use THAT as the liquid base (remember to dilute it!), and add your wine and wocestershire sauce to it, along with those herbs & spices. Your whole face will be blown off with flavor. It's the best.

[poor-and-hungry]

Hungarian cooking is fun because you only need to be able to start a pörkölt and you suddenly know how to make basically anything

[poor-and-hungry]

I made Hungarian mushroom soup and it's a little too delicious to be real

[poor-and-hungry]

Chai tea bag + lil but of brown sugar + apple cider packet + 16 oz. mug of hot but not quite boiling water

it will not Fix You but like. maybe. maybe.

[poor-and-hungry]

Food Myth: Roast your spices before using to 'Release the Flavor'

Truth: Dry Roasting your spices will CHANGE their flavor.

A raw sesame seed tastes different than a roasted sesame seed, just like a raw onion tastes different than a roasted or caramelized one.

There's chemical reactions happening in there. Aromatics aren't just released to be used, they're also broken down into OTHER flavor compounds.

Indian cooking exemplifies this: recipes will have WHOLE RAW spices, GROUND RAW spices, and ROASTED WHOLE spices. The same seed may be used in the recipe in 3 different states, and this is important because each different state will give your mouth a different interaction.

For example: Coriander (cilantro seed)

Raw coriander is floral and lemony. The roasted version is grassy and earthy - it's a totally different flavor!

A ground-up version will infuse the whole dish with an even flavor.

Leaving the seeds whole will impart the dish with some flavor and you get little bursts of intense flavor when your teeth crush a seed. Whether that's a burst of earthy or floral/lemony depends on if you roasted it or not.

Don't roast pre-powdered spices, because they burn easily and break down too fast.

BUT! You can Roast a seed first, and THEN grind it!

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[poor-and-hungry]

It's my 10 year anniversary on Tumblr 🥳

[poor-and-hungry]