#ALSO PITTA IS PIZZA!!!!!!

[mochiwrites]

gentle touch of morning

( a small scarian epic au piece <3 reblogs do more than likes! )

It’s funny. 

Over the twelve long years Scar spent fighting, leading his men into battle, the thought that kept him going was his eventual homecoming. Every waking thought was of his husband and son, and Scar’s reason for living, for breathing, was his family. As he sailed rocky waters, faced monsters and gods alike, lost men after men, Scar wished for nothing more than to be home, to awake with his husband sleeping beside him. 

But as he stands in his home, the one he most intimately knows, Scar feels… wrong. Out of place. He’d woken up early, savoring the sight of Grian’s sleeping face (he could never get tired of it), and felt so restless that staying in bed for any longer seemed impossible. So Scar took to walking around his home. 

He and Grian built this place up, together. The memories are some that Scar looks back on fondly. He could never forget it, no matter how much time he spent away from it. Scar only fears that it has forgotten him. 

Scar takes easy steps, walking and reacquainting himself. He notes the pictures, most of them being of his son. He hardly sees Grian in any of them, perhaps one or two, less than a handful. And the ones that Grian is in, his smile doesn’t light up his face. It makes Scar frown. 

He wanders for a bit, traversing each winding hallway with careful movements. It’s as if he fears the house may collapse at any moment, or some attacker may jump from the shadows, perhaps a god will catch him off guard and finish him off. Not even in his home does he feel the full safety he’s supposed to. These walls feel foreign, unfamiliar. Even if he can picture everything clearly in his mind, knows this place like the back of his hand. Scar still feels like a stranger. 

Eventually, he finds himself in the kitchen. He pauses in the doorway, catching sight of another person. 

His son. 

His little Pitta. 

Well, not as little anymore, as a young boy at fourteen. But to Scar it still feels like he’s just an infant that he could cradle in his arms. Another thing time robbed him of. So many missed moments, opportunities, to watch his son grow. And while Scar knows that there are still many years to come, to see, a piece of him mourns the time he lost.

For a moment, Scar keeps quiet. He watches his son, taking in his dark brown hair and hazel colored eyes. He’s the striking image of both Scar and Grian somehow, even if they aren’t related to him. But Scar loves him all the same; would move mountains to give him whatever he needed. He can’t help but wonder what kind of person his son is, what he likes and dislikes. Does he resent Scar for leaving? Does he consider Scar his father, or a stranger who left a loving husband alone for years on end? He doesn’t want to find out. Not now. 

Scar stands there until he can’t anymore, finding hazel eyes landing on him. He watches the way in which Pitta’s eyes light up, turning all shiny and bright when he notices his father. He turns away from the counter, abandoning the slices of bread he had taken out. He smiles, and gods, does his smile look like Grian’s. “Papa!” Pitta greets, the timbre of his voice cheerful and soft. 

“Hey, Pitta,” Scar returns, heart melting each time he’s reminded that he’s finally returned home. He never thought it would happen, that maybe it’d take him longer, or maybe something would strike him down on the way back. But against all odds, fourteen years, and Scar is home. His son stands in front of him. 

“What’re you doing awake? Is dad up too?” Pitta questions, raising a brow at him. 

“Uh…” Scar blanks, unsure of what to say. It’s not like he’s going to tell the truth, Pitta shouldn’t have to worry about him. Scar has already caused him enough pain, there’s no need to cause more now that he’s actually here. “Gria— your dad’s still asleep,” he stammers. The words feel awkward on his tongue, like they shouldn’t be there. This life of domesticity… he doesn’t know how to go about it. It isn’t just some enemy he can cut down. 

The very thought makes him nauseous. 

“Oh!” Pitta blinks at the response. “Well, that’s… good.” He nods to himself awkwardly, and Scar hides a grimace. 

He… really doesn’t know how to interact with his son. 

There’s this dark curdling of doubt in his mind that begins to creep up, settling over him. He’s afraid. Worried that this is one thing he’ll never overcome. It’s a familiar feeling, an old friend, a once enemy turned begrudging shadow. It’s a feeling he experienced in battle, traversing home, taking his castle back from scoundrels that dare to stain it. But there is a new fear that joins it, overwhelming like a tidal wave. 

Does he even know how to be a father? 

Scar feels his breath sharpen just a tad, skipping a beat and hastening. He can feel hands curling around his throat, beginning to press into his skin. He feels it tightening on him, the grip firm. The pressure starts off as something light, until the fingers of Fear dig deeper with each shakingly quiet breath. It gets stronger and stronger, straining his lungs until he can feel his throat being squeezed, choked. 

“Papa?” Pitta’s voice breaks him from the spiraling thoughts, from the overwhelming fear sneaking in. 

The hands around his neck relax, and the terror recedes, sinking back into the depths of his mind momentarily. He allows himself a moment to breathe, a chance to suck in a soft breath and recenter. His vision clears, and he becomes aware of the way his heartbeat pounds in his ears, loud like a drum. 

He manages a smile, “I’m uh, gonna go check and see if our Sleeping Beauty is awake.” Keeping his eyes trained on his son, Scar tries to maintain his light smile. He takes a few small steps back, slipping into a casual mask. He’s gotten quite good at it over the years of putting on a brave face. “Be right back.”

Pitta watches him, brows creasing in concern as he goes. “Oh… okay,” he answers, sounding resigned as Scar retreats. 

Scar turns around, and brings himself back to the beautiful olive tree where his Grian is fast asleep. The sun shines down on him, cutting through the green leaves. The light spills into their bed, painting a halo in the soft yet sandy blond locks of Grian’s hair. He rests in their bed, eyes shut and face relaxed. His body is curled somewhat, the blanket tucked just over his shoulders. 

Staring at him, taking in the near angelic sight, Scar takes a few breaths to calm himself. He walks over to their bed, sitting down on the edge, right beside Grian. He contents himself with just sitting there, watching the rise and fall of Grian’s chest. It feels a little easier to breathe, with the love of his life right here, peaceful. Scar can almost allow himself to pretend he lives in a world where he never went to war, where he never had to leave his family behind. He can almost allow himself to pretend he was the husband and father he should have been. 

Chest aching and overflowing with doubt and regret, Scar reaches out. Tenderly, Scar brushes some of Grian’s hair away from his face. He ever so softly tangles his fingers in the silky strands as he rhythmically cards through his hair. Scar’s expression softens, chest swelling with love for the man before him. He drags the pads of his fingertips along Grian’s head, feeling the soft locks under his touch. 

He can’t imagine what it was like, doing so much alone for so long. Scar has always believed Grian to be strong, the strongest person he knows. But this? Scar doesn’t think anyone could compare, not even the gods. 

Not in the way it matters, at least. 

His thumb idly strokes Grian’s cheekbone, loving and sweet. “I’d be lost without you, my light,” he murmurs. Because it’s true. Scar would’ve given up a long, long time ago if he didn’t have Grian and Pitta to come home to. Grian is his rock, his eye of the storm, his compass. Scar is caught within Grian’s orbit, forever wrapped up in him. There’s nothing he wouldn’t do for this man. Grian kept their home in one piece. He raised their son. He handled whatever it was that Scar couldn’t in his time away. Grian held out hope for fourteen years that Scar would come back to him. 

Scar owes him everything and more. But most importantly, Scar owes him his love. And by the gods will he offer every last ounce of it, every drop. Scar is a man. No general, and certainly no hero. He is just a man who wants to pour his heart and soul out for his spouse. Scar is just a man in love. 

Beneath his touch, Grian’s face twitches, and he begins to stir. “Mmm… Scar?” he mumbles, still groggy and waking up. 

“Good morning, my love.” Scar smiles at him, brushing away a particular curl of hair before stroking his cheek. “Sleep well?”

“‘ink so, yes. It was warm with you,” Grian answers, leaning into the hand on his cheek. “What’re you awake for?” 

Scar pauses, if only briefly. “Uh, well, y’know. Just admiring my pretty husband while I have the chance,” he answers, which isn’t entirely a lie. 

Grian looks at him with clear suspicion, but doesn’t push. Instead, he sighs quietly as pushes himself to sit up. “You can do that when I’m awake too,” he teases, leaning to press their lips together. Scar is more than happy to sink into it, using the hand on Grian’s cheek to angle his head slightly, deepening it. The kiss is sweet, loving. It’s slow and patient, carrying the patience of fourteen years within it.

When they pull away, Scar rests their foreheads together. “I guess I can, yeah,” he agrees softly. “Mind if I take a few more minutes to admire him?” 

Grian smiles, kissing the corner of his mouth in return. “I suppose.”  Scar simply smiles, and gods is he happy to be home. No amount of fear could ever leave him unhappy to be back with the loves of his life. Never. 

[shamelessobjectglitter]

why the fuck am i craving pizza, i dont even like pizza, im lactose intolerant, and its not like im craving healthy pizza either i want fucking dominos bbq pizza

might try and make pitta pizzas at some point but idk how id do that since i cant make my own dinner at the moment and we're also short on money

[notwiselybuttoowell]

A new drought-tolerant variety of durum wheat has been created as part of an international breeding programme to boost climate resilience in the food system by increasing crop diversity.

Durum wheat is used to make pasta, pizza crusts, and flatbreads such as pitta and chapatis, as well as for couscous, bulgur and pastry for desserts such as baklava.

The new wheat Jabal, which means “mountain” in Arabic, was developed by farmers and crop scientists by crossing a commercial durum wheat with a wild relative from an arid region of Syria, to create a new durum variety which can withstand drought.

It’s part of the Crop Trust’s wild relatives project, which is using genetically diverse crop varieties to help develop more resilient and adaptive varieties of wheat, barley, rice, and potato that can withstand erratic and extreme weather conditions caused by the climate breakdown.

While it is not yet commercially available, farmers in Morocco will be the first to start growing the new version of durum wheat, which is widely eaten in north Africa and the Middle East, in about three years. Morocco is suffering its worst drought in four decades, and grain production is down by about 70% due to the extremely dry conditions.

Breeders and farmers in drought-affected areas planted numerous new durum wheat varieties between 2017 and 2021. Jabal stood out as it was able to flourish and produce grains while all commercial varieties of durum failed. Its distinctive black spikes also produced high yields of plump grains that made tasty bread, scientists said.

[luokqkusk]

1947 Restaurant & Bar

But vegan fast food is basically rushing up right now, and Temple of Seitan riffs on the concept of fried hen, using seitan, or wheat meat. You could make seitan easily enough, or purchase it in jars from natural-food outlets, and it looks like an exhibit in a medical museum. But it's a very adaptable supply of protein, a dough made utilizing wheat gluten, and could be formed and flavoured to resemble every little thing from steaks and ribs to bacon and chicken wings. The thought of former KFC alumni Rebecca McGuinness, the Temple of Seitan began life as a Brick Lane food stall and graduated to a joint just off Mare Street . It's a classic takeaway, with food listed behind the counter, cans of Karma cola on the front, and chips with every thing. Fillet burgers, ‘wings’ and popcorn bites are popular, in satisfyingly crispy batter, with BBQ sauce for dipping.

From staines restaurants veganpind uk to fun and laid-back décor, these eating places are for last-minute dinner plans and casual meet-ups. Since they all have a number of vegan options, you'll be able to keep everyone joyful at these restaurants. This not-for-profit vegan eatery has a keen ethical focus, with any cash it makes going back into bettering the cafe for both prospects and employees. Some of its delicious menu objects embody a vegan BLT and a incredible sharing platter of falafel, olives, houmous, pitta, tahini sauce and salad. If it's a lunchtime light-bite you're looking for, you are in luck.

With an emphasis on local and seasonal elements, that is sophisticated vegan eating with vegan-friendly wines and good service. Quay Street Diner is a vibrant Californian diner impressed by the sunshine and recent produce of the American Golden State. The menu offers diner classics burgers and authentic tacos, with lots of thrilling veggie and vegan options. The Pasha Everest in St. John’s serves the usual vegetable dishes of balti, korma and so forth. They are presently reviewing their menu and will probably be fascinating to see if more vegetarian and vegan dishes are added.

Start the day with a recent smoothie before tucking into a vegan full English. Bar & Wok on the decrease high street was inspired by the noodle bars found in China and Hong Kong, creating quick and fuss-free Chinese dishes in a relaxed ambiance, with diners sharing long tables. Fresh vegetables are grown locally, including luggage of flavour to their vegetarian and vegan dishes. There are restaurants, cafes and street meals serving good vegetarian and vegan food all over Devon. As climate change and other socially-conscious issues become more essential than ever, so vegan meals has turn into both extra in style and interesting.

Hidden away in a corridor off Park Street, is the Folk House Cafe. Here, the wholesome menu adjustments with the seasons, and options every little thing from soups to pizzas, salads, stews, bakes and desserts, catering for almost each dietary need. They also have an adequately stocked bar promoting native ales, wine, a huge array of soft drinks plus teas and coffees. In a latest worldwide survey (by foodie website Chef’s Pencil), town topped the list of vegan-friendly cities! So we have put collectively an inventory of the best vegan eating places in Bristol to get pleasure from a plant-based meal. Plus, you’re lacking out on a galaxy of flavour if you’re not visiting the best vegan restaurants in London.

[brankopishev]

A Look at Some Popular Variations of Traditional Italian Pizza

While pizza is a popular dish in the United States with regional variations existing in New York and Chicago, among other cities, it originated in Naples, Italy, during the 1800s. The name derived from a misinterpretation of the Greek word "pitta," while the dish was created using leftover dough from baking bread. Early on, people typically topped the dough with common farm ingredients like tomatoes and olive oil. Raffaele Esposito, in 1889, is believed to be the first person to add mozzarella cheese and fresh basil.

Esposito named his pizza variation the Margherita after King Umberto I's wife, Queen Margherita of Savoy. This remains the most simplistic yet commonly-served variation of pizza. In Italy, it is served round and on a plate unless sold on the street, in which case, it is served in slices. It can also be sold "al taglio" by weight and in square slices.

While you won't find pineapple or other common American toppings on pizza served in Italian restaurants, many popular pizza variations have toppings like sausage, potato, eggplant, and canned tuna. Pizza viennese, which also originated in Naples, is a variation that includes two of the most common ingredients - tomato sauce and mozzarella cheese - topped with sliced Vienna sausages. This is a popular pizza choice among children in Italy and is sometimes topped with fries.

Pizza patatosa is a classic variation that features thinly sliced potatoes on top of tomato sauce and mozzarella. The potatoes can also be cut into wedges and, in some parts of Italy, are fried or mashed as opposed to baked. The potatoes are usually smothered in olive oil and sprinkled with rosemary, thyme, and other aromatic herbs.

Eggplant is a popular Italian ingredient commonly used to make eggplant parmesan or eggplant caprese, which is grilled eggplant topped with tomato, mozzarella, and basil. It can also be added to a mozzarella and tomato sauce pizza to create pizza melanzane. The eggplant can be roasted, fried, or sautéed before being placed on the pizza. Cooking the eggplant first gives it a soft yet meaty texture that complements the rich sauce and mozzarella. Once cooked, Oregano, basil leaves, and olive oil can also be added to the pizza.

Tuna isn't an ingredient the average American would put on their pizza, but it's a core ingredient in pizza tonno e cipolla. This variation, originating from the Napoli region, includes tomato sauce, mozzarella, sliced red onion, and canned tuna. It can also be topped with capers and oregano.

Although these variations can be found throughout Italy, none are as popular as Pizza Napoletana. This must be made in a certain way with no deviation as it is protected by a Traditional Specialty Guaranteed certification. The dough, which is made of wheat flour, water, yeast, and salt, has to rise for 24 hours before being molded into a 3-millimeter thick disk. Once the ingredients are on, the pizza is baked in a wood-burning oven at about 900 degrees Fahrenheit for 90 seconds. UNESCO added this baking style to its intangible cultural heritage list in 2017.

[mitchamsocialuser]

How to Make a Delicious Lincoln Woodfired Pizza

A lismore woodfired pizza can be the perfect way to enjoy a meal with family or friends. It’s a simple but tasty dish that has endless flavours.

Earth Oven on Keen Street Lismore has a delicious selection of pizzas that have been cooked in their mighty wood fire oven. Each one is made with a unique local ingredient.

Ingredients

When making a lismore woodfired pizza, it’s important to use fresh dough that has been made from scratch. A good dough recipe will include the right ingredients, such as yeast, flour, and salt.

You can also find gluten-free dough for your pizza. Using this type of dough will make it easy for everyone to enjoy your pizza, and it won’t add any extra calories or carbs.

Getting the right pizza dough recipe is essential for cooking in a wood fired oven, because this kind of oven has higher temperatures than a regular oven. The higher temperatures mean that the crust needs to be a little wetter than it would be in a traditional oven.

A hydrated dough makes for a chewy handlebar of a pizza crust. This simple recipe uses water and yeast to hydrate the dough, which is then fermented for 72 hours in the fridge before being baked in a wood fire pizza oven.

Sauces

Pizza sauces are a key part of the pizza experience. They provide the base for your toppings and add flavour to the pizza crust.

For a great pizza, you need to have the right ingredients and an oven that cooks the sauce properly. You want to avoid overloading your pizza with too much sauce, cheese and toppings.

Instead, try to keep the amount of sauce and toppings simple so that your dough rises during the cooking process and doesn’t get soggy. You can also use a bare swipe of sauce for a more rustic pizza.

For a quick and easy pizza sauce, just use canned San Marzano tomatoes. This is a great option because it is simple to make and will work in your wood-fired oven or grill. You can also improvise and add additional ingredients like garlic, basil and salt to give the sauce more flavor. This is a simple recipe that will keep in the fridge for up to 5 days.

Toppings

There are many toppings available for pizza, and they range from the classic cheese to cured meats. Seafood is also a popular choice among pizza lovers.

Meats make up the largest portion of most pizza toppings. They can be cooked, cured, smoked, or salted before being added to the pizza.

Vegetables and fruits are also common pizza toppings. They add flavor and texture to a pizza without the need for cooking.

Mushrooms rank third on the list of most popular pizza toppings in the United States, and they complement both meat and veggie pies.

Onions are another surprising topping that ranks high on the list. They have a slightly nutty flavor that works well with both meat and vegetable pies.

A good quality wood fired oven is essential for making tasty pizza. If you can’t find one in your area, you can still make a delicious pizza at home using a BBQ or oven at a push.

Breads

Bread is a big part of the pizza experience, and there are lots of different styles to try out. One of the most popular is a baguette, which features a long length and crisp crust.

Another style is a rustic loaf, with a mixture of wholewheat and all-purpose flour. It has a great flavor and texture.

A simple recipe to prepare a day ahead, it is perfect for those who enjoy the rustic sourdough look but want something a bit quicker. It can be toasted and eaten straight away, or left to cool and stored for later use.

The charring and wood smoke from a wood fired oven can add a lot of flavour to many types of bread. This includes Indian naan, and Mediterranean pitta bread.

[heresttely]

5 EINFACHE & GESUNDE Lunchpaket-Rezepte fur Ihre Kinder

Regierungsstatistiken zeigen, dass fast ein Drittel der Kinder im Alter von 2 bis 15 Jahren übergewichtig oder fettleibig sind.

Eine Möglichkeit, dies zu bekämpfen, besteht darin, sicherzustellen, dass unsere Kinder ein ausgewogenes Mittagessen in der Schule erhalten.

NHS Choices empfiehlt, dass eine ausgewogene Lunchbox stärkehaltige Lebensmittel, proteinhaltige Lebensmittel, ein Milchprodukt, Gemüse oder Salat und eine Portion Obst enthalten sollte.

Hähnchen- und Gemüse-Pita-Taschen

Verleihen Sie dem Standard-Sandwich mit einem gefüllten Pita eine Wendung.

Pittas sind unglaublich vielseitig und können mit vielen Dingen gefüllt werden, um einen leckeren Mittagsgenuss für Ihre Kinder zu kreieren.

Die Zubereitung dieser Hühner- und Gemüseversionen ist eine großartige Möglichkeit, um sicherzustellen, dass Ihre Kinder viel Protein (13 g) und Kohlenhydrate (17 g) in ihrer Ernährung erhalten.

Sie sind auch schnell und einfach zu machen.

Alles, was Sie brauchen, ist:

· ½ Vollkorn-Pita

· 1 EL Olivenöl

· 25 g Hähnchenbrust ohne Haut und Knochen (kann vorgekocht werden)

· ¼ Gurke (in Stücke geschnitten)

· 4 Kirschtomaten (halbiert)

· Salz und Pfeffer (zum Würzen)

· Blech

· Vereiteln

Sobald Sie Ihre Zutaten gesammelt haben, ist es Zeit, die Pittas zuzubereiten:

Ofen auf 180°C vorheizen.

Die rohe Hähnchenbrust unter kaltem Wasser waschen und mit Küchenkrepp trocken tupfen.

Das rohe Hähnchen auf ein Backblech legen, mit Öl bepinseln und mit Salz und Pfeffer würzen.

Das Hähnchen in 1 cm dicke Streifen schneiden und 15-20 Minuten im Ofen garen oder bis der Saft klar ist.

Schneiden Sie das Pitta der Breite nach in zwei Hälften.

Packen Sie die Hähnchenstreifen, Tomaten und Gurken in jede Hälfte.

Wickeln Sie das Pitta nach dem Zusammenbau in Folie ein oder legen Sie es in einer luftdichten Box in den Kühlschrank, um das Hähnchen kühl zu halten. Sie können sogar Ihre eigene Note hinzufügen, um dem Geschmack Ihrer Kinder zu entsprechen – Weichkäse würde eine gute Wendung geben, oder Sie könnten dem Huhn eine Marinade hinzufügen. Scheuen Sie sich nicht, mit Ihren Pitta-Taschen erfinderisch zu werden.

Vegetarische Tortilla-Calzone

Kinder lieben Fingerfood und Pizza ist da nicht anders. Aber obwohl ich nicht raten würde, sie mit Pizzastücken zur Schule zu schicken, sind diese Tortilla-Calzones eine gesunde Art, die Lieblingsleckerei Ihrer Kinder zum Abendessen in ihre Lunchpakete zu packen.

Dafür benötigen Sie:

· ¼ rote Paprika (entkernt und in dünne Scheiben geschnitten)

· ¼ grüne Paprika (entkernt und in dünne Scheiben geschnitten)

· ¼ gelbe Paprika (entkernt und in dünne Scheiben geschnitten)

· ¼ Karotte (gerieben)

· 60g Champignons (in Scheiben)

· 2 Tomaten (gehackt)

· 1 TL getrocknete gemischte Kräuter

· 1 weiche Vollkorntortilla

· 40g Cheddar-Käse (gerieben)

· 1 Handvoll gemischte Salatblätter

· Salz und Pfeffer (zum Würzen)

Sie können dann mit der Zubereitung der gesunden Calzone beginnen:

Grill auf mittlere Stufe vorheizen.

Die Pilze auf ein Backblech legen und 4-5 Minuten grillen.

Nehmen Sie das Backblech heraus und fügen Sie die Tomaten, Kräuter sowie Salz und Pfeffer hinzu.

Braten Sie die Tortilla trocken und streuen Sie eine Prise Käse darüber.

Garen Sie die Tortilla 30-40 Sekunden in der Pfanne oder bis der Käse geschmolzen ist.

Die Gemüsemischung auf eine Hälfte der Tortilla geben, den restlichen Käse darüber streuen und die Füllung darüber heben.

Die Tortilla längs halbieren.

In die Lunchbox geben und mit den Salatblättern und der geriebenen Karotte servieren.

Für etwas zusätzliches Protein können Sie etwas Hühnchen hinzufügen oder ein mexikanisches Thema wählen und es mit Rindfleisch und Gemüse füllen, das in Fajita-Gewürzen gekocht wurde. Ihre Kinder werden Pizza zum Mittagessen lieben!

Kirsch- und Schokoladen-Popcorn-Crispies

Ein Lunchpaket ist nicht komplett ohne mindestens eine kleine süße Leckerei.

Geben Sie Ihren Kindern also etwas, worüber sie sich mit diesen Popcorn-Crispies freuen können.

Schnappen Sie sich einfach die folgenden Zutaten und Sie sind auf dem besten Weg, diese köstlichen Snacks zuzubereiten:

· 2 TL Pflanzenöl

· 100 g Popcornkerne

· 2 Eiweiß

· 2 Teelöffel Kakaopulver

· 50g getrocknete Kirschen (gehackt)

· Brötchenkisten

· Brötchenablage

Diese sind schnell und einfach zuzubereiten, sodass Sie sogar die Hilfe Ihres Kleinen in Anspruch nehmen können:

Heizen Sie den Ofen auf 180 °C (160 °C bei Umluftöfen) vor und legen Sie die Brötchenförmchen in die Brötchenschale.

Geben Sie das Öl in eine Pfanne und fügen Sie die Popcornkerne hinzu.

Setzen Sie den Deckel auf die Pfanne und schütteln Sie sie, um sicherzustellen, dass alle Körner mit Öl überzogen sind.

Kochen Sie bei mittlerer Hitze und schütteln Sie gelegentlich, wenn Sie hören, dass die Kerne zu platzen beginnen.

Nimm das Popcorn vom Herd und stelle es zum Abkühlen beiseite – es werden einige Körner übrig bleiben, die nicht aufgeplatzt sind, also entferne diese.

Eiweiß und Kakaopulver mit einem Schneebesen oder einem elektrischen Handmixer steif schlagen.

Geben Sie das Popcorn in die Eiweißmischung und fügen Sie die Kirschen hinzu.

Mischen Sie alles zusammen und verteilen Sie die Mischung gleichmäßig auf die Brötchenförmchen.

8-10 Minuten garen und dann abkühlen lassen.

Wenn Ihre Kinder keine großen Fans von Kirschen sind, können Sie getrocknete Aprikosen, Bananenchips oder Rosinen probieren, um ihrem Geschmack gerecht zu werden. Sie können daraus sogar einen Blechkuchen machen, indem Sie die Mischung auf ein Backblech tupfen, sie dann in Quadrate schneiden und mit einem dünnen Spritzer dunkler Schokolade abschließen.

Nudeln mit 6-Gemüse-Tomatensauce

Wenn Ihre Kinder alles tun, um den Verzehr von Gemüse zu vermeiden, ist es manchmal der einzige Weg, um sicherzustellen, dass sie etwas von ihren fünf pro Tag bekommen, indem sie es in ihren Mahlzeiten verstecken.

Diese clevere Nudelsauce enthält 6 verschiedene Gemüsesorten, die mit Tomatensauce vermischt werden, um sie zu tarnen und eine leckere Sauce zu kreieren.

Für dieses Rezept benötigen Sie:

· 2-4 Esslöffel Nudeln – dies hängt davon ab, wie alt Ihr Kind ist, also überprüfen Sie es anhand der empfohlenen Richtlinien.

· 1 Zwiebel (fein gehackt)

· 1 Knoblauchzehe (zerdrückt)

· 1 TL getrocknete gemischte Kräuter

· 1 Selleriestange (geputzt und fein gehackt)

· 1 Lauch (geputzt und fein gehackt)

· 1 Karotte (geschält und fein gehackt)

· 1 Paprika (fein gehackt)

· 1 Zucchini (fein gehackt)

· 1 x 400 g Dose gehackte Tomaten

· 1 EL Tomatenpüree

· 250 ml Gemüse- oder Hühnerbrühe

· Stabmixer

Sie müssen dann dieses Rezept befolgen:

Nudeln nach Packungsanweisung kochen, durch ein Sieb abgießen und beiseite stellen.

Öl in einem Topf bei mittlerer Hitze erhitzen.

Zwiebel, Knoblauch und gemischte Kräuter zum Öl geben und umrühren.

Das restliche Gemüse in die Pfanne geben und bei geschlossenem Deckel ca. 20 Minuten garen (oder bis es weich geworden ist).

Tomaten aus der Dose, Brühe und Tomatenpüree hinzugeben und gut vermischen.

Die Zutaten für die Pfanne zum Kochen bringen, die Hitze reduzieren und weitere 20 Minuten köcheln lassen.

Nehmen Sie die Hitze ab und mixen Sie alles glatt – halten Sie den Mixer am Boden der Pfanne, um Spritzer zu minimieren.

Die Nudeln mit der Sauce hinzugeben und vermischen.

Das Beste an diesem Rezept ist, dass Sie so viel Gemüse hinzufügen können, wie Sie möchten, und es wird immer noch wie eine normale Nudelsauce aussehen. Sie können die Mengen sogar verdoppeln und diese Sauce im Stapel kochen, sodass Sie sie für ein einfaches Abendessen oder eine Mahlzeit in der Lunchbox immer zur Hand haben.

Süßkartoffelchips

Convenience-Snacks sind vielleicht schnell und einfach zu greifen, aber Sie können tatsächlich gesunde Versionen zu Hause viel billiger zubereiten.

Die Herstellung dieser Süßkartoffelchips dauert etwa 20 Minuten und kann in einem luftdichten Behälter aufbewahrt werden, damit die ganze Familie sie genießen kann, wenn sie einen Nachmittags-Muntermacher braucht.

Und alles, was Sie brauchen, sind diese drei Dinge:

· ¼ kleine Süßkartoffel

· ½ EL Olivenöl

· Blech

Die Methode ist auch schnell und einfach:

Ofen auf 200°C (180°C bei Umluftöfen) vorheizen.

Schneiden Sie die Süßkartoffel in Scheiben, die ungefähr so ​​dick sind wie eine 1-Pfund-Münze.

Die Süßkartoffelscheiben in eine Schüssel geben und das Öl hinzugeben.

Rühren Sie die Scheiben um, um sie alle mit Öl zu bestreichen, und legen Sie sie auf ein Backblech.

Die Süßkartoffel 15-20 Minuten im Ofen rösten, bis sie knusprig sind.

Lassen Sie sie abkühlen, bevor Sie sie in eine Lunchbox packen.

Gemüsechips sind nicht nur gesund, sondern schmecken auch noch lecker, also probieren Sie es doch einfach mal mit anderem Gemüse aus: Karotten und Butternut-Kürbis funktionieren sehr gut.

Der Versuch, die Lunchpakete Ihrer Kinder gesund zu machen, kann schwierig sein, wenn sie wählerisch sind oder Sie keine Zeit haben, sich neue und neuartige Ideen auszudenken. Aber mit meinen Top-5-Rezepten können Sie Ihre Kinder mit nahrhaften Brotdosen zur Schule schicken, die problemlos zuzubereiten waren!

[lifeaveda]

Diet Plan for Acidity

7- Day Gerd Diet plan

Acidity is called as Amla Pitta in Ayurveda. We can deduce from its name that this disease results due to imbalance of Pitta Dosha. The components of Fire and Water influence the humour that further controls different enzyme and digestive fire. Stress, rage, hot and spicy foods, and exceptionally heated atmosphere can all stimulate the Pitta dosha, resulting in an episode of acidity. If anyone has symptoms more than two times per week, than that person has acid reflux disease, commonly called as gastroesophageal reflux disease (GERD).

Amlapitta (Amla denotes sour, Pitta denotes heat) commonly known as hyperacidity is associated with malfunctioning of gastrointestinal system and is extensively explained in all ayurvedic literature. In hyperacidity, one’s body sourness and heat levels rise extensively. The digestive.fire is harmed by inflamed Pitta, resulting in incorrect food digestion and ama generation (toxins). Hyperacidity has often been linked with aggregation of ama in digestive tracts. The Kapha dosha is generally located in stomach and chest, while Pitta is frequently associated with acid indigestion and is located in stomach alone. Since Kapha controls different digestive fluids and produces mucus, indigestion caused by sluggish metabolism and. mucus congestion are often associated with acid reflux. Ayurvedic medications focus on calming the exacerbated Pitta Dosha thereby reducing acidity. In order to eliminate toxins and clean various body channels certain herbs are also recommended in Ayurveda. This increases the digestive heat, resulting in better digestion.

The main cause is thought to be an increase in Pitta Dosha in the body. Pitta is an Ayurvedic humor that means "fire" or "hot". Consuming foods that contradicts the constitution or foods that are opposite to each other such as milk and fish, milk and salt are strictly not recommended in Ayurveda. Further extremely spicy/ sour foods, foods containing white sugar/ white flour and spicy liquids, drinking tea/coffee or alcohol in excessive amount and smoking are also not recommended. Overeating, eating when one is already constipated, avoiding urination and stool for a long time, irregular sleeping pattern such sleeping immediately after eating food and not sleeping in the normal sleeping hours are some of the reasons that results in the increase of Pitta.

Dietary and lifestyle changes, as well as pharmacological therapy and, in severe situations, surgery, are all used to manage GERD. Not only what is eaten, but also how and when it is consumed, is part of the treatment.

Lifestyle 

The following are some suggested lifestyle changes:

Maintain an straight body posture throughout meals and for the next 45 to 60 minutes after eating (it prevents backflow of undigested food)

Obtain and keep a healthy body weight (added weight increases intragastric pressure)

Sleeping in an abrupt posture such as head is not at the level of body either it is below or too high.

Quit smoking (smoking relaxes the lower esophageal sphincter).

One should refrain from eating anything at least 2-3 hour prior to sleeping.

Refrain wearing cloth that are extremely tight at the waist.

Dietary recommendations 

Avoid fried foods, high-fat baked goods, ice cream, and high-fat foods to control your GERD. High-fat foods include cheese pizzas, sausages, potato chips, and other high-fat foods. By delaying stomach emptying and lowering LES pressure, fatty foods have been shown to increase esophageal exposure.

Diet Chart: (Avoid use of onions and tomato)

Monday:

         Breakfast (7 AM) –  Vegetable Upma with oats 1 cup+ 1/2 cup low fat milk.

                                                              (Calories- 132; protein 13g+ carb 36gm+fat 4g)

        Mid-snack (11:00a.m)- curd (low fat) 1 cup +pomegranate seeds (20-30)

                                                               (Calories- 132; protein 13g+ carb 36gm+fat 4g)

      Lunch (1-2PM)-1/2 cup rice + 2 chappati+1/2 cup Kidney beans sabji+sweet lassi

                                                                (Calories- 132; protein 13g+ carb 36gm+fat 4g)

      Evening (4-5PM)-1/2 cup boiled channa.

                                                                (Calories- 134; protein 15g+ carb 45gm+fat 4g)

      Dinner (7:00-8:00PM)- 2 Roti (Ragi)+ 1/2 cup moong daal

                                                                 (Calories- 375; protein 18g+ carb 60gm+fat 8g)

Tuesday:

Breakfast (7AM)- 1 cup vegetable Dahlia+ ½ cup less sugar tea

                                                                 Calories- 119; protein 5g+ carb 24gm+fat 0g

Mid-Meal (11A.M)- 1/2 plate Fruit Salad 

                                                                  Calories- 97; protein 1g+ carb 24gm+fat 0g

Lunch (1:00-2:00PM) – Chappati (jwar+wheat) 3 + half cup Potato green peas curry. +1/2 plate cucumber salad

                                           (Calories- 375; protein 18g+ carb 60gm+fat 8g )

Evening (4:00-5:00PM) - 1 Cup Roasted chana

                                          (Calories- 365; protein 23g+ carb 57gm+fat 5g)

Dinner (8:00-8:30PM) - vegetable jow dalia 1 cup+ half cup green beans.

                                                                (Calories- 94; protein 5g+ carb 30gm+fat 1g)

Wednesday:

Breakfast (7AM)- 2 piece brown bread with low fat cheese+1Boiled egg+ half cup low fat milk

                                                     (Calories- 333; protein 24 gm+ carb 35 gm+fat 10 g)

Mid-Meal (11a.m)- 1 apple / 1 banana

                                                        Calories- 95; protein 0 gm+ carb 25 gm+fat 10 g

Lunch (2:00PM)- 1 cup chawal (rice) + 1/2 cup soya bean sabji + half cup bindi+ low fat curd

                                                          Calories- 512 protein 34 gm+ carb 65 gm+fat 14 g

Evening (4-5 PM)-      1 cup herbal tea with honey 

                                                           Calories- 2; protein 0 gm+ carb 18 gm+fat 0 g

Dinner (8PM)- 2(Ragi) chapati+ half cup Ridge gourd curry.

                                                             Calories- 105; protein 4 gm+ carb 19 gm+fat 2 g

Thursday:

Breakfast (7AM) - one cup of oatmeal +half cup  sweet lassi

                                                        Calories- 296; protein 13 gm+ carb 50 gm+fat 6 g

Mid-Meal (11AM) - half plate fruit salad 

                                                      Calories- 97; protein 1 gm+ carb 24 gm+fat 0 g

Lunch (2PM)-       1 cup green moongdal + half cup steamed vegetables+ half cup steamed rice  

                                                     Calories- 845; protein 51 gm+ carb 155 gm+fat 2 g

Evening (4-5PM) -   1 glass coconut water /lime water

                                                         Calories- 0; protein 0 gm+ carb 0 gm+fat 0 g

Dinner (8 PM)- half cup brown rice with mixed herbs + 2 chappati

Calories- 428; protein 11 gm+ carb 82 gm+fat 5 g

Friday:

Breakfast (7AM) - cinnamon toast flavoured cereal 1 cup +1/2 cup tea

                                                 Calories- 242; protein 3 gm+ carb 46 gm+fat 6 g

Mid-Meal (11:00AM) -   1 bowl roasted foxnuts

                                                  Calories- 484; protein 7 gm+ carb 68 gm+fat 21 g

Lunch (1:00-2:00PM)-1 cup vegetable soup + half cup steamed rice+ 1  roti

                                                  Calories- 405; protein 9 gm+ carb 72 gm+fat 8 g

Evening (4:00-5:00PM)-2 cup sweet lassi

                                                 Calories- 260; protein 14 gm+ carb 43 gm+fat 4 g

Dinner (7:00-8:00PM)-       1 cup brown rice with  1 cup moong mix massor dal

                                                Calories- 478; protein 25 gm+ carb 86 gm+fat 4 g

Saturday (Avoid use of onions and tomato throughout the day):

Breakfast (7AM) - 1 cup oatmeal with banana

                                                Calories- 385; protein 9 gm+ carb 58 gm+fat 15 g

Mid-Meal (11:00-11:30AM) -1 glass sweet butter milk

                                                  Calories- 69; protein 4 gm+ carb 5 gm+fat 4 g

Lunch (1:00-2:00PM)- 1 cup baked beans + 1 cup brown rice 

                                                Calories- 457; protein 17 gm+ carb 100 gm+fat 3 g

Evening (4:00-5:00PM)- 2 whole grain biscuit+ ½ cup low fat milk tea 

                                                   Calories- 314; protein 12 gm+ carb 39 gm+fat 12 g

Dinner (7:00-8:00PM)- 2 Roti / chappati.+(Palak +moongdal )1/2 cup

                                              Calories- 358; protein 13 gm+ carb 51 gm+fat 12 gm

Sunday (Avoid use of onions and tomato throughout the day):

Breakfast (7AM)- I bowl of fresh fruits (Seasonal)

                                                   Calories- 97; protein 1 g+ carb 24gm+fat 0g

Mid-Meal (11A.M)- 1 glass vegetable juice/ soup 

                                                  Calories- 159; protein 6 g+ carb 26 gm+fat 4g

Lunch (1:00-2:00PM) – brown rice 1 bowl+ 2 daal (green moong)

                        Calories- 451; protein 14g+ carb 87gm+fat 6g

Evening (4:00-5:00PM) – 1 bowl roasted fox nuts

                        Calories- 77; protein 1g+ carb 13gm+fat 2g

Dinner (8:00-8:30PM) – 1 cup chaana daal + 1 cup rice + 1 bowl salad

                                             Calories- 605; protein-21g; carb-93g; fat 17g

Food to eat and avoid in acidity

Grains to eat and avoid

Eat

Avoid

Brown bread & rice, oats, whole grains and all cereals

No grains are recommended to be avoided in acidity.

Vegetables to eat and avoid

Eat

Avoid

Cauliflower, cabbage, broccoli, green beans, pumpkin, bottle, ash and ridge gourd

Onions, capsicum, arbi

Fruits to eat and avoid

Eat

Avoid

Mango, guava, pear, watermelon, muskmelon, banana

All sour fruits, lemon, oranges

Lentils to eat and avoid

Eat

Avoid

Yellow, green, pink lentils and soya beans

Chickpeas and kidney beans

Non-veg to eat and avoid

Eat

Avoid

Boiled egg white and normal egg white

Fried meat

Spices to eat and avoid

Eat

Avoid

Sauf, azwain, methi, jeera, dhaniya and pudina

Red, kalli and green chilli, and laung.

Beverages to take and avoid

Eat

Avoid

Herbal tea, amla powder after every meal, combination of amla, fennel, and licorice 

Normal tea, carbonated drinks, alcohol, smoking, extreme spicy foods

Doctors tips:

One should avoid drinking carbonated drinks.

One should try to eat healthy foods and chew them well before swallowing.

One should quit smoking and drinking.

One should also drink good amount of water on a daily basis.

Conclusion

. Acidity is a lifestyle disorder which is commonly found in younger generation due to their irregular sleeping and eating habits. Ayurveda can help mitigate the effects of acidity by working on increasing the digestive fire and reducing toxins from the body. Hence one should consult a qualified ayurvedic doctor before taking any ayurvedic medicine or treatment.

In this article, we have covered the information about Diet Plan for Acidity

[piracytheorist]

How do people in Greece cook their pasta dishes that would make Italians disturbed?

What are your favorite dishes, pasta or otherwise related to your country?

Well, first of all, we overboil it. What an Italian would consider overboiled pasta, a Greek would consider al dente. They'd probably consider we're ruining it, both in texture and in flavour.

But also, the Italian way is to make the sauce with water from the pasta and then add the pasta into the sauce for the last boil. We don't do that either. We just cook the pasta, strain it and throw away the water, sprinkle the pasta with some oil, then back into the pot. We make the sauce separately, and when it's done we pour it over the pasta, not in the pot, but in every plate separately.

It's just a bit funny to me because Italy is so close, and we've had lots of Italian influences especially on the west part of Greece where Venetians had ruled, but when it comes to cuisine we completely missed the mark (don't tell them Greeks make carbonara with cheap bacon and whipping cream instead of prosciutto and eggs... and though I grew up with the first, I tried the original when I visited Rome and like. There's simply no contest).

The one thing that would make migrating to a better country would be that I'd have issues saying goodbye to Greek foods... or at least the way we cook them. Some of my faves:

Strapatsada (tomato and eggs)

Pastitsio (it's like moussaka, only with thick pasta instead of aubergines and potatoes)

Lentil soup

Chicken soup with avgolemono (whisked egg and lemon poured in the broth while it's boiling)

Gemista (tomatoes and green peppers - occasionally other vegetables are used, like zucchini and aubergine - filled with rice and herbs, sometimes with added ground meat or - in my area - raisins)

Spinach with rice

Feta saganaki (feta cheese wrapped in fyllo and sprinkled with sesame and honey. it's exquisite)

And of course, the one, the only, pitta gyro.

Like, look. Italians have a passion for making pasta and pizza right. Greeks have a passion for making pitta gyro right. I don't care how many calories or cholesterol it has. I devour it.

Most of those dishes, along with the majority of Greek dishes, are made with tomato and/or tomato sauce (in pastitsio, for example, we prepare the ground meat in tomato sauce. Lentil soup has tomato sauce, and most boiled vegetables are prepared with tomato sauce added in the mix). And we have the ideal climate for tomatoes. Same way Italian pizza is terrific in the summer, because they make great tomatoes and that boosts the taste of the sauce, Greek dishes have a thicker, fuller taste in the summer when we use fresh tomatoes instead of greenhouse grown ones. And the northern you go, the less likely it is that you'll find tomatoes with such rich taste, even in their warmest season. And our good tomatoes and how well and often we use them is something I really love about Greek cuisine.

[mochiwrites]

MOCHI. HELLO??? I AM OBSESSED??? WITH EPIC AU.

you really have a way of just snatching all of my hyperfixations and putting them together. ALSO THEY ARE SO SOFT. GRIAN BEING SCAR'S LIGHTHOUSE. I GO INSANE.

(also can I ask where the name Pitta came from? My first thought was it's a play on Pizza the Llama, but I wanted to know your thought process)

EHEHEHE :3c an epic au wasn’t on my bingo card for 2024 but I’ll happily run with it and make everyone insane with me >:3c

I’m so soft for scar just. looking at grian as his light ;w; there’s something so soft about their love in this au, and I think a lot of it comes from scar’s yearning to be home. his awe at being with grian again, holding him again. I tried to really make you feel scar’s yearning and relief in that fic I posted <3

also YES LMAO :3 pitta is a play on pizza! when @tsoican and I were tossing ideas around for names, she actually got into the entomology of the word pizza and completely broke it down so we could figure out how to name pitta

eventually we got to flatbread and the word pitta came up and I immediately settled on it

in canon, the idea is that his name is actually peder (I looked up greek names that began with p and found one that sounded similar to pitta). but scar mispronounced it as pitta by mistake and he found the nickname cute so it stuck <3

[starting-with-a-taco]

Merida is a huge city! Filled with museums, stalls, restaurants and Mayan Markets. We spent our many days here (10 in total), exploring free museums, finding cheap bars and witnessing our first Mexican storm. Mexico’s rainy season starts now, so the afternoons are starting to get wet and humid, ready to be cleared for the evening.

We went on our first tour bus! Which was hot and Courtney tried cactus for the first time in Mexico, it was grilled and thick and not very tasty but she’s glad she tried it. It’s a good vegan option here.

Dotted around the main Plaza are many museums, The Museo of Contemporary Art, The Yucatan Folk Art Museum, Yucatan Gastronomical Museum, Mayan Museum (which we went to but was unfortunately closed), History of Merida Museum.

We were happy to find some great, cheap bars around where we were staying. Dzalbay (jazz bar), La Negrita Cantina, Pipiripau, Istabai, Cantina Balam (most of them selling 80p tequilas and many other drinks).

We also had a couple of a favourite meals yet. 1) Pita - delicious pittas from a Mediterranean restaurant, 2) Gorditas Doña Gorda - a fast food restaurant selling pockets of maiz bread stuffed with meats or beans and cheese etc. We also had our first pizza delivery from Super Pizza (as good as dominos ((with sesame seeds on the crust)) especially on a hangover!).

Another light show was shown on the Cathedral on Friday evenings, showcasing the history of Yucatan. Unfortunately due to Covid, the weekly Saturday Pok a Tok game (the Mayan ball game) was cancelled but there was a live band which we listened to whilst eating our Gorditas.

A highlight for Courtney was the amazing coloured buildings, scattered across the city.

Merida has been fun, after deciding to extend our stay for a week! (The hotel, La Casa Del Quetzal, charged us £10 a night which was a great deal). We used this week to chill, explore a large city but by the end of our stay, we began to get itchy feet to get on the road again - next stop Progreso, a beach town 45 minutes north of Merida, where we will be for a couple of nights.

[lovemesomesurveys]

[created by: vyvyan86]

If you could have anything to eat right now, what would you have? I just had ramen about an hour ago, so I’m good right now.

Does having something sweet before your dinner really ruin your appetite? Nah.

When's the last time you made pizza at home from scratch? I’ve never made it completely from scratch, but I’ve bought already made pizza dough where I just had to add my own sauce and toppings and throw it in the oven. The last time I did that was early on last year during the pandemic with my brother. Oh, but that time he did make the white sauce himself from scratch.

What's in your fridge right now? Food and drinks.

Are there any food products made with bugs in your town's stores? No.

Would you ever eat a dish where the protein were insects? Noooo.

What's your favorite kind of starch in a dish? Spaghetti. 

Do you have any dietary restrictions? If so, what and why? I’m lactose intolerant and can’t eat spicy foods. I have some other eating issues as well and I’m particular and picky about my food.

What's your favorite restaurant to go to? My favorite to get takeout from is Wingstop.

What do you usually drink with a meal? I always have water nearby, but sometimes I also have my coffee or a Starbucks Doubleshot energy drink.

What do you like to have for breakfast? Scrambled eggs and biscuits smothered in country gravy with hash browns, breakfast sandwiches or burritos, or scrambled eggs with garlic, spinach, and green onions with guacamole on the side.

What do you like in your sandwich? Turkey and salami, Monterrey Jack, Colby Jack, or sharp cheddar cheese, and mayo on white, wheat, or sourdough bread with a pickle on the side and some olive oil for dipping or bologna with the one of the previously listed cheeses, mayo, and spinach on either of those previously listed breads with a pickle on the side and olive oil for dipping. 

What do you usually buy at a café? Coffee, of course, but sometimes a muffin or something from the bakery. From Starbucks I like to get their iced lemon loaf or the red velvet one when they have it.

What do you like with your steak? I don’t like steak.

Are there any vegan products you like? Not on purpose, but I’m sure there are some that I consume. <<< 

If the dish you ordered at a restaurant isn't good, what do you do? If it’s not cooked all the way, something is missing, or it’s the wrong meal entirely I’ll say something. It’s not often there’s a problem, though. 

What do you like to eat while you're watching a movie? If I go to the movie theater I always get popcorn, but if I’m watching a movie at home I don’t usually have something unless I happen to already be eating. Like, if I watch a movie with my family we typically do so while eating dinner.

Do you often drop food on yourself while eating? Sigh. It wouldn’t be me if I didn’t.

How much do you like food? I used to be a big foodie, but my appetite and eating habits changed drastically over the past few years. I don’t enjoy food nearly as much as I used to. Somedays I don’t have an appetite or nothing sounds good and eating is more like a chore.

Do you have dessert often? I have been lately. 

What kinds of things do you like for dessert? Shortbread or sugar cookies, brownies, donuts, muffins, cheesecake, cupcakes, Little Debbie snack cakes.

How do you like your potatoes? Various ways, I love potatoes. 

How do you feel about salad? I like salads, but it’s been several years since I’ve had one. 

How often do you cook for yourself? Pretty much just the ramen I make every night. Otherwise, one of my parents or my brother makes me something or I get takeout.

How often do you order takeout? I eat a lot of takeout.

Which country's cuisine do you like best? I used to say Mexican, but I can’t enjoy spicy food anymore and that was my favorite part about it. 

What was the first dish you learned to cook? Ramen.

Do you enjoy eating wraps? If so, what do you like in one? Nah.

Have you ever had filled pitta bread? If so, what was in it? Nope.

Chicken, fish, beef or pork? Chicken, definitely. Fish has gotta go.

[eurotren]

Food

Chips with mayonnaise and curry ketchup in Brussels served in a big bap with fries, an unknown meaty substance and salad; conscious of the importance of "5 a day". In fairness Jeff has also been eating fruit, which is something I've managed to avoid. In Germany it was mostly various sorts of sausages in different types of bread. However, In Nuremberg we went 'middle eastern'. I've never had a kebab in a box before. It came with chips and salad, but I missed the pitta bread and found the box difficult to digest. In Prague we had italian; an excellent home cooked pizza in a proper restaurant with chairs and cutlery. It was lovely.

[kebab-delivery-blog]

Can I get vegetarian food at the Kebab Factory in Malta?

When you're visiting new places and are a veggie - it's great to know where you can get great food and not made to feel like a social outcast. Surprisingly, you'll find the Kebab Factory, Malta is one of my favorite restaurants to eat as a vegetarian. And well worth a mention whether you're looking for amazing Turkish Kebab (so I'm told) or great vegetarian food.

I've been veggie for eight years now - and those of you who are also plant-based eaters will have had a bad experience or two.

Here's one that stands out! Many years ago - when eating out with friends, we ended up at a burger bar which, to my surprise, had no veggie burgers at all.  

I began to start shifting about in my chair - it's not the days of Morrisey after all - It's no big deal I don't eat meat - it's kind of my business. So when the waitress came up, I asked if they had a veggie burger - "Oh you're a veggie!, she declared - As though I had a contagious and anti-social disease. No problem, we have veggie burgers.

My "veggie burger" arrived, which was, in fact - a fish burger. As the smell wafted into my nostrils - I politely said - I don't eat fish. (You know - because I'm a vegetarian - not a pescetarian), right?

She looked at me as though I were simple and returned having removed the fillet-o-fish from the bun leaving some tartare sauce and a few fishy breadcrumbs. Along with the ever-cooling chips and meager salad garnish. YUM!

Well, I digress -The Kebab Factory is famous for its authentic Turkish Kebab, obviously and in particular, their Special Beef Doner kebab. But often places renowned for their meat dishes don't do so well in the veggie department.

Well, the Kebab Factory, Malta is not one such place. While, lovers of authentic Turkish kebab flock to this excellent value eaterie based in the center of Msida city - it's also a great place for veggies too.

For me, great vegetarian food is about a combination of thought, inspiration, dedication, and love.

And I just love the variety of salads you can tuck into at the Kebab factory. The selection of salads is to-die-for and makes one of the best veggie meals.

I counted the number of salads/side dishes they have - and there are 19!!!!

But veggies can subtract one -the cold chicken salad. Still making 18 to choose from.  

I am in seventh TAPAS heaven when I eat at the kebab Factory You can choose a small salad plate which is a choice of three salads or go large with a six salad plate with or without chips on the side. Of course, these are designed to go along with a kebab. But you can grab halloumi or falafel in pitta, instead.

Here's the list of salads they have to offer:

● Jalapenos ● Beetroot ● Lettuce ● Qarabali ● Sweetcorn ● Beans ● Potato salad ● Mushroom Salad ● Shepherd Salad ● Red Cabbage ● Onion Salad ● Spinach ● Aubergine Salad ● Couscous ● Coleslaw ● Cold Chicken Salad ● Curry Rice ● Cold Pasta ● Pilaff

You may be thought there was a typo in there - Qarabali - but I assure you - there isn't!

So what the heck is Qarabali?

Well, it happens to be a Maltese vegetable that resembles a small marrow. It's genuinely challenging to describe, but it's a little piece of heaven. And sadly, it doesn't appear to make it to enough tables around the global. I'm not sure why these small marrows are not exported and shipped around the world. That's another question for another day.

These vegetables are a cross between a zucchini and a marrow - and are just delicious. The Maltese love to stuff them and they are the perfect accompaniment to a Donner Kebab. Equally, they make a standalone vegetarian dish. I just love them. At the Kebab Factory, they make the Qarabali with a secret recipe, of course. But they are served them in a yogurt and garlic sauce.  

I have to tell you I am hooked. I could eat a plate of Kebab Factory Qarabali just on its own.

Aside from the astonishing selection of veggie salads, you can also order delicious vegetarian pizzas at the Kebab Factory. My suggestion is on Meat-free Mondays you take your non-veggie friends to the Kebab Factory. You can order a huge family size Margherita, or Vegetarian pizza and a selection of salads.

The Vegetarian pizza is topped with tomato sauce, oregano, pizza sauce and peppers, onions, fresh tomatoes, sweetcorn, and olives. And the pizzas are a steal for 12 euros or less. Have your friends lose the meat kebab for a day (yes I remember they are delicious) and have them dig into fresh and delicious veggie food just for a day.

I promise you - I get very few complaints from my carnivorous friends and colleagues. So many of them love the freshness and variety; they give veggie food a try on a few more days of the week.

Of course, I know some will never give up their delicious kebabs but veggies and meat-eaters alike; make a beeline for the Kebab Factory in Malta - I promise you won't be disappointed.

[eldritchsurveys]

140.

Have you ever had FOMO (fear of missing out)? If so, what's caused it? >> Probably, at some point. I don’t recall any specific incidents.

Are you happy with your social life? If not, what would you have to do to change that? >> No, but I’m not sure of the mechanics of making actual friends (as opposed to acquaintances or “people I know reasonably well and share laughs with”). I don’t even know if the phenomenon is possible -- I might be unsuited to friendship, who knows.

Have you ever hosted a party? If so, what kind of party was it? >> Nope.

What's the best thing you can cook yourself? >> I don’t know, I don’t practice cooking enough to have a best dish.

Are there a lot of graffiti around your neighbourhood? >> No.

What kind of a phone do you have? >> Moto g6, I think it’s called.

What kinds of stuff do you have on your keychain? >> A few rewards cards, a thing shaped like an electric guitar plug (it used to have “Trans-Siberian Orchestra” on it but that’s rubbed off almost entirely by now), and two mini Funko Pop keychain toys (one of the Lich King from WoW, and the other of Stitch in his Elvis outfit).

Have you ever made something with your own hands that you're proud of? If so, what is it? >> Just writing.

What is your favourite Jack Lemmon film? >> I don’t have one.

What is your favourite David Hyde Pierce film? >> I don’t have one.

Have you ever made your own soda? (Soda Stream doesn't count!) >> No.

Do you have a hobby that forces you out of the house? If so, what is it? >> No, but that would probably be beneficial to me.

Have you ever been part of a theater group? >> No.

If so, did you get any lead roles or mostly supporting roles? >> ---

Which IM app do you use the most? >> The only one I use is Discord.

How do you make sure that your information is secure online? >> I don’t do anything extraordinary, I just try to be careful.

What's the most ecological thing you do? >> I don’t know, man.

Would you stop eating meat, if you had to raise and slaughter it yourself? >> No. I would just obviously eat less of it because that takes time and effort, and the meat won’t always be readily available.

What's your favourite board game? Why do you like it best? >> I don’t think I have one.

Besides English, what other languages can you speak? >> None fluently.

Besides English, what other languages can you read? >> None fluently.

Do you think you could make it as a chef? >> Not at all, and I wouldn’t want to.

What's your favourite kind of tea? >> Ginger, peppermint, masala chai, iced taro milk tea with boba.

How do you like your tea? >> With honey, or plain.

What thing/person/happening has made you the happiest you've been? >> ---

Girls, do you ever just say "Fuck it!" and go without a bra? >> ---

What's the most freeing thing you've ever done? >> I don’t know.

Have you ever had a restaurant dish that was made with bugs?  If not, would you even want to try one? >> No, and sure.

Do you think today's kids are really impatient? >> No more than yesterday’s kids.

Have you ever tasted birch sap? >> No.

How about the young buds/shoots of spruce trees? >> No.

Which edible flowers have you tasted? >> I don’t think I’ve had any flowers.

What has been your worst restaurant experience? >> I haven’t had any terrible restaurant experiences. My restaurant experiences have been largely mediocre / what you’d expect.

What's the most immature, adolescent thing that still makes you laugh? >> I don’t know, I don’t rank the things that make me laugh by how “immature” someone else might think they are.

Have you ever had a life threatening condition? If so, what was it? >> No.

Do you ever compare your life to somebody else's? If so, why? >> Sure. Because brains are assholes and often latch onto thought processes that don’t benefit anyone.

What is a food item or a dish you absolutely cannot stand? >> Bananas.

Have you ever had a custom print done on a shirt? If so, what was it? >> Yeah, I got one that says “where is John Galt?” because it amused me. I still have it.

What does your favourite mug look like? >> It’s one of the 16oz ones and it has a Black Panther print.

Do you ever copy surveys to Facebook Notes and share your answers? >> No.

What's the best thing about today? >> It’s partly sunny.

Do you ever read other people's survey answers? >> Usually I skim interesting-looking ones before I delete them when I’m taking the survey myself. Sometimes I’ll read thedarkeststarsurveys for the hell of it because I remember him from Xanga.

Do you like daytime or night time better? Why? >> I like both for different reasons. Since I like the Sun, I do like daytime, but I wouldn’t want it like... all the time, or anything. 

What's your highest level of education so far? >> High school graduate.

If you could have any job in the whole world, which would you like? >> No.

Describe your ordinary day >> I get up, I play video games, I look at tumblr, I go to bed.

Would you ever have a UV tattoo? >> I don’t know, I’m not yet convinced of their safety or longevity.

What is the brand and colour name of your favourite lipstick? >> ---

What do you like on your tortilla? >> Quesadillas?

How about inside your pitta bread? >> Hummus and falafel and fixins.

What do you like in your burger? >> I like the Red Robin veggie burger, they put a lot of good tasting stuff on those (without making it messy, which is very important to me).

How about on your pizza? >> Veggies and maybe pepperoni.

Would you ever take part in a games club? If so, what would be your ideal club?  >> I don’t know, maybe?

Would you be able to give a speech on your favourite subject right now? >> No.

Do you work better alone or in a group? >> I think I work better alone, but I’ve also never worked with a group on a thing that interested me, with people that I liked.

Are you more comfortable as a leader or a follower? >> I’m more comfortable doing my own thing my own way, and if someone wants to join me, that’s cool.

Do you prefer to take the road less travelled? If so, how do you do it? >> I don’t pay attention to how many footsteps have trod the road I’m on. That’s not important to me. What’s important to me is not falling into a trap or tumbling into a ravine or getting hit by a car or whatever.

Which one of your friends have you known the longest? For how long? >> Elle. Almost 10 years.

What is your favourite song right now at this very moment? >> I don’t know. I’ve been listening to Falling Snow by Agalloch a lot.

[muke-ro-wave]

So recently I’ve been losing weight and I just thought I’d tell everyone what it is that I’ve been doing differently because honestly it’s not that much!!! It’s a slow process but I feel like weight loss should be as it should be sustainable.

I still go to restaurants and fast food places. I still drink alcohol and fizzy drinks.

You may be thinking ‘what the fuck no that’s all wrong’

I believe weight loss should be a lifestyle change instead of a ‘diet’.

Craving chips (fries for all of you Americans)? Fckn great, have some!! But make them yourself - a great way I do this is I cut maris piper potatoes into chip shapes, put them in a bowl with no more than a tablespoon of rapeseed oil that I sometimes infuse with rosemary, then I either put them in the oven for maybe 40 minutes, checking and turning them after like 20 minutes, or I put them in the air fryer for 16 minutes at 160 Degrees Celsius and then I turn it up to 190 degrees for 3 minute bursts to get the crispness!!

Craving pizza? Fckn amazing you go have some, but make it yourself. I’m not sure on exact measurements, but you can make a base in a pan out of just self raising flour and Greek yoghurt (get the 0% fat one)!! Then add toppings you want, but just be sensible with it. Have cheese by all means, but keep it minimal and top it with like cooked chicken or veggies - whatever you want, but just try to keep it healthy!!

Want a glass of alcohol? Yes go you, but try to limit it to one or two medium/small glasses. Or if that’s not possible, limit it to only one day in maybe a 2 week period that you can drink. Just be sensible with it.

Want a packet of crisps/chips? Ooooh go on then, but try to have healthier alternatives to them instead, like maybe baked versions (walkers do some v nice ones!) or like PopChips or something like that. OR you can also make your own (but they’re very fiddly and need to be eaten essentially straight away!). The way to do this is: thinly slice some potatoes, lay some greaseproof paper on a microwaveable plate, and lay the potatoes on it so they’re not touching (or they fuse together), brush with a thin layer of oil (I tend to add a little bit of salt here too) and put it in the microwave for like 30s (it depends on your microwave). Once they’re done, turn them over, another thin layer of oil on each one and a little bit more salt if you want it, and another 30s. You have to keep turning them over after every burst, but within a few minutes you’ll have some crisps/chips and you’ll know exactly what went into them!! You can also look up some other flavours to put on there (e.g. bbq) - they should just be herbs and seasonings so shouldn’t be too calorific but keep it in mind!

Craving a lasagne?? Ooooh go on, we all love a cheeky lasagne, but again, make it yourself! Make yourself a bolognese sauce (maybe use vegetarian mince if you want to be super careful here), make your own béchamel sauce (it’s just butter, flour and milk), and instead of using lasagne sheets, use thinly sliced butternut squash!! I sometimes find that the butternut squash doesn’t cook well in the oven when you’re baking the lasagne, but put it in a bit of water in a microwaveable pot and give it like minute long bursts until they’re soft - they don’t have to be fully cooked here, just enough that they will cook when the lasagne is in the oven. Again, use cheese by all means, but be sensible with it!!

Want to go to a restaurant with friends or get takeout? Go on then, be cheeky!! Just limit it to maybe once or twice a month maximum and try to choose some of the healthier options on the menu! E.g. instead of getting fries, get sweet potato fries!! They’re just as good as normal fries :)))

The other thing I’m doing more of is just walking!! I used to think I was doing a lot more than I was (I was probably doing a maximum of 2.5k-3.5k steps a day on average) until I got a fitness tracker (you don’t have to buy a watch, most phones should have pedometers built in at this stage). I set my daily goal to 3k steps, which I know isn’t a lot compared to the 10k you’re meant to do a day, but it’s a start and it’s a lot more than I used to do! Soon I’m going to raise the goal to 4K steps a day, then 5k and so on!! You don’t need to start at 10k steps a day, work up to it and make it achievable. There’s no better way to become discouraged than to set your goals too high. I just walk to more places now - weekly I have to go into a few cities over and instead of just driving, I get the train then walk around when I’m there. I’ve found that I can get 5k steps in before it’s even hit 10am!!

The other thing is to make exercising fun! Go to a Zumba class, do something that’ll make it fun for you!! Can’t work out every day of the week? You’d have to be a machine to do that! Start with an hour one day of the week, then do that twice a week, three times a week, etc. But make sure to give yourself 2 rest days minimum a week, especially when starting out. Muscles get tired too! And on days where you don’t work out, maybe just try to decrease your carb intake! By all means still have it, but maybe instead of a sandwich with two slices of bread, make yourself a stuffed pitta!! Just as tasty.

The changes don’t have to be major, and it’s not a diet, it’s a lifestyle change, and that’s why it’s the small things that make the differences. Don’t set your goals too high, I set my step goal at 3k because I knew I could do that daily, so every time I checked and I was over my goal, I would become happier for a while because I was proud of myself for doing it!

Dont lose hope, my lovelies. It’ll start working out for you ❤️