#And a little bit of garlic powder and salt

[crowrelli]

going fucking nuts going insaaaaane about sunny side up sandwiches rn….

[got-eggs]

i am slow cooking the most delicious of concoctions in the kitchen rn

(my tags are so long lol whole half ass recipe down there)

[doedipus]

earlier this week we made a bunch of marinated chicken thighs and I haven't been able to stop thinking about them since

[toytulini]

i may not be able to open posts from my notes or messages or get more context on posts via looking at the notes, but at least i can make fucked up coffee properly now

[chronicowboy]

i made this cheesy garlic broccoli "bark" last night and it fucking slapped so hard

[banhbotloc-moved]

[ID: 3 photos of cooking honeynut squash, a small orange squash. First it’s sliced on a cutting board, then cut into small pieces and cooked in a pan, and finally mixed into a bowl of congee with century egg. End ID]

Pan roasted honeynut squash + century egg congee for a comforting, seasonal-but-not-traditional dinner at midnight 🧡

[fieriframes]

[We got a little salt, paprika, little bit of cumin, pepper, garlic powder, oregano, a little bit of white pepper...]

[dear-ao3]

remember everyone. soup does not have to be hard to make. soup saves my ass at least three times a week. you don’t even need broth. and you can make it single serve. in like 15 minutes.

get some water put it in a pot. add a little bit of bullion or use broth if you have it. (one jar of bullion lasts me like months you don’t need a lot) add to that whatever the hell you want. soy sauce. oyster sauce. black vinegar. sesame oil. hoisin sauce. garlic powder. onion powder. salt and pepper. want it spicy? add chili flakes or oil or smoked paprika. literally whatever you have floating around in the cabinet or fridge will do. don’t forget! add something sweet (sugar honey maple syrup etc) to balance out the salt.

let it get hot. add in some vegetables. again, literally anything. whatever you got. can be frozen stuff. onions. corn. peas. edamame. broccoli. carrots. green beans. mushrooms. literally whatever. put in something with protein. tofu. meat of some sort.

wait until it boils. add some noodles. any kind of noodles. cook until the noodles are soft.

top with whatever you want. and there you have it. soup.

[to-thelakes]

sleepy

pairing; matt murdock x fem!reader

summary; re-adjusting to anti-depressants was never an easy task but you have your vigilante boyfriend to help.

warnings; fluff, just pure fluff, reader is on anti-depressants and very very sleepy, also a cheese lover

notes; this one-shot is definitely at least a few months old, i think i wrote it when i originally switched my dosage so it's a little chaotic. i feel like there's a lack of fics talking or discussing antidepressants so i like filling in the gap to comfort anyone who was suffering the sleepiness and shitty feelings like i was those first few months. also this is my first matty one-shot i'm releasing so please enjoy <3

masterlist

You were so tired. The first two weeks of antidepressants, you were told, would be the worst but it hadn’t prepared you for just how exhausted you felt. You had spent most of the first three days, curled up in bed and sleeping the day away. By the fourth day, your snack supplies had already begun to dwindle which is the opposite of what you needed right now.

And by the fifth day, you had to venture out to the store. And that had killed you off. You had gotten back, grabbed a bag of chips and curled up on the couch. Within a few hours you were asleep and you stayed like that for another four hours. The TV had suddenly seemed to get astronomically loud and it woke you from your slumber.

So, with a little huff, you rolled off the couch and began to make something proper to eat for dinner. But you felt exhausted. It clung to your mind, hovering over you as you tried to make cheesy pasta. Everything felt impossible and slow and it was frustrating but it was made better when you heard the familiar tap-tap-tap on the fire escape window. 

A grin spread across your face as you left your pasta to heat up the cheese, pulling the window open as Matt Murdock climbed through. He was still in his Daredevil costume and you thought he looked rather silly but he already knew that’s what you thought of his costume. He liked hearing you tease him.

But rather than saying anything, you just wrapped your arms around his torso and hugged him. Your eyes fell closed as you snuggled into him making him chuckle softly.

“It’s nice to see you too, darling,” He greeted softly. All you had the energy to do was hum in vague acknowledgement. His arms wrapped around your shoulders for a moment before he softly reminded you about the food on the stove. So, you reluctantly pulled back and went over to the pan. You split the pasta into two bowls and turned around just as Matt pulled his helmet off. He placed it down on the counter before cautiously walking over to you.

“I’m sleepy,” You mumbled softly as you passed him the bowl. He took a hold of it, searching for the fork before he began to eat it. You had added a little bit of seasoning, salt, pepper, garlic powder in hopes of giving it a little more flavour. But you knew within the first bite and from the look on Matt’s face that you had gone overboard with the garlic. A huff escaped your lips and you placed the bowl on the side, “I’m going back to bed,” You declared, giving up for the day. Matt chuckled, listening to your footsteps as you walked across the apartment to your bed.

The air moved around you as you face-planted and he couldn’t help another chuckle as he turned around. His gaze landed somewhere near you but you weren’t even paying attention. Sleep was desperate to crawl up your spine and take you in but Matt was here now and you wanted to see him for a bit.

He managed to place the bowl on your side before he navigated his way carefully through your apartment. He could smell a bowl of hummus on the floor somewhere, you had a habit of leaving random crockery on the floor so he was being careful before he reached your bed. He crawled onto it before he sat cross-legged across from you.

“How long have you slept today?” He asked curiously. You mumbled in vague response but he didn’t catch a single word of it. He reached out towards you and gently pushed your head back so that you would tilt your head to the side, “What was that?” He had a teasing lilt to his tone and it made you want to smack him.

“A while but I’m sleepy,” You muttered. Matt knew that you were on new medication. You had tried to hide it from him a few days ago but he could smell your body going haywire. It was the same with everyone he had known who switched medication. Body’s went haywire while they adjusted before eventually settling back into routine.

That’s all this was but he still found your sleepy-grumpiness adorable. Matt held his hand out towards you and you reluctantly dragged yourself so you could curl into his lap. His fingers began to run through your hair but the strands were getting caught on his gloves. You let out disgruntled noises before he decided to take his gloves off. Then his fingertips began to massage your scalp and you hummed happily.

“You feeling better?” He asked. You ‘mhm’d in response and he could tell that you were going to fall asleep in his lap, “I need to change, darling. Need you to get out of my lap.” There was an amused lilt to his voice and another disgruntled noise fell from your lips. You moved out of his lap before dropping onto the top of the bed. Matt always found your mood while sleepy to be not all that dissimilar to a cat. You hated being disturbed when you were curled up and comfortable and when you were, you gave the offender the evils.

You assumed Matt didn’t know that you did that but he could sense it. He had always been able to feel your gaze boring into him.

“In the usual place?” He asked. You let out another hum of agreement before you burrito’d in your covers, snuggling your face into the pillow. He changed silently, listening to your heartbeat and breathing to see if you had fallen asleep. But it seemed you weren’t falling into it quite yet. Once he had changed, he walked over to the bed and lay on top of the mattress.

And that was when you unburritoed yourself and crawled on top of Matt. You practically curled up on his chest, burritoing both of you with the covers as you snuggle into his neck. Matt’s arms wrapped around your back.

“Much better,” You mumbled under your breath. He chuckled softly at your words and you let your eyes close. Your breathe evened out relatively quickly, “Much better.” You snuggled up to him, peppering kisses across his neck before you nuzzled there. Matt grinned and pressed a kiss against your hairline.

“Glad I could be of service,” He teased. You grumbled against his chest but he merely continued to grin, kissing your hairline again before he let his eyes fall closed.

[pancakeke]

tip: do not buy canned tomato soup. it's either too expensive or watery and yucky. instead, buy a 28oz can of crushed tomatoes. combine in a pan with salt, onion powder, garlic powder, and basil. simmer on low heat for a little bit so the spices can rehydrate and you're done. this makes tomato soup that fucks and only costs $1.65 for two heaping servings (if you already have the spices I mean).

if you want to be extra fancy skip the onion powder and start with half a finely diced onion. throw in the pot and sautee with butter until translucent, then add the crushed tomatoes and other stuff.

this makes a thicker soup but that's better for scooping up with grilled cheese in my opinion

[prettyboykatsuki]

Hey, I've been trying to make butter chicken for a really long time and no matter what I do the food cart in my city makes it better. I was wondering if you have a recipe that you would like to share since you said you're really good at making butter chicken. Totally okay if you want to keep it private or just not respond to this ask. Also, I love your writing. Long time fan.

HI!!

i was supposed to answer this last night but i took my melatonin super early and fell asleep on accident. i do have a recipe to share and i saw a few people were interested. im not very good with writing down like... formal recipes i cook by heart so to speak so i hope thats alright

but also thank u!! i see u in my notifs a lot so i was happy to see your ask

FANGS BUTTER CHICKEN RECIPE:

a couple of things to know prior, making a really good curry usually takes a long time. im not one to be super picky on authenticity but if you're wanting to eat something super delicious it will take you upwards of an hour ++ some, start to finish.

ingredients for chicken

chicken breast / chicken thighs (i normally use a little less than two pounds of chicken thighs, boneless and cubed)

yogurt for marinade, about a half to three quarters cup

a tablespoon of premade ginger-garlic paste or equal parts of fresh ginger and garlic

about two teaspoons of garam masala, and one teaspoon of cumin, coriander, chili powder, tumeric and salt

FOR THE CHICKEN: it's up to preference what cut of meat you want to use for butter chicken, but i personally used cubed chicken thighs that i manually clean the fat off of.

in my opinion, the biggest difference this will make is in the marinading process. if you are using chicken breast, i would recommend marinating for up to twenty four hours. if you're using chicken thighs, you can get away with less time. but you need to marinade your chicken up to at 30 minutes.

mix everything together and set aside until ready.

ingredients for the sauce:

one large onion, medium diced (about a cup and a half)

half a head or garlic, finely chopped (i use a lot but you can use less)

some freshly chopped ginger or a tablespoon of garlic-ginger paste. about a tablepoon.

tomatoes (roughly two cups)

for the tomatoes, there are various substitutions you're welcome to make. most restaurants used crushed, canned tomatoes but if you're wanting the smooth texture without blending - used jarred tomato sauce as your base.

with whatever type of tomato you use, you will have to adjust for acidity and sweetness. i use a mix of fresh tomatos and tomato paste for depth and adjust for acid with sugar.

if you are using jarred tomato sauce or canned tomatos, you will need about a cup and 3 quarters or 14ozs of liquid over all.

if you are using a fresh tomato and paste combo like me - i recommend about a cup and a half of diced tomatoes and a 3 tablespoons of tomato paste.

spices including, 2 teaspoons of garam masala, 2 teaspoons of cumin, 1 teaspoon of coriander, chili powder to taste and a table spoon of pre-packaged butter chicken spice mix.

you will also need kasoor methi powder or fenugreek powder which imo is not optional

NO MORE than a half-teaspoon of fenugreek

salt to taste

sugar to taste (i use about a tablespoon)

for seasoning: while i use the teaspoon measurement here - it's more important you understand the ratios. im much more heavy handed with my spice mixture because i make it according to my own tastes and i like strong flavors.

i used pre-packaged spice mixes to add flavor but if i dont have it i wont use it and use about a teaspoon more each of the plain spices.

the one thing you shouldn't skip imo is the kasoor methi aka fenugreek powder. this is probably the thing most people are missing butter chicken at home. it's savory and mildly bitter, a bit like fennel and its what gives it a very classic indian flavor

3/4 cup of cream + 1/2 cup of milk (you are welcome to use one cup of cream if you like a thicker gravy, but i prefer a thinner one. you can also replace the milk with half and half)

a little oil to coat the bottom of my pan (a teaspoon or two)

3 tablespoons of ghee (or 2 tbps of butter + 1 tbsp oil)

cilantro to taste (optional)

if you can find ghee or make it at home, i would highly reccomend using it over butter and oil. ghee makes a huge difference to the flavor profile.

while i say 3tbsps, i would say be heavy handed and use enough to cover the pan. this is a fat heavy dish as is.

ONTO THE COOKING PROCESS:

first: you will want to grill / char your chicken. you can pick what method you use for this. i use a searing hot pan (i use a dutch oven for this entire recipe) and little oil to get the best cook.

fry the chicken on high heat until charred and take it off once all sides are cooked. DO NOT OVERCROWD YOUR PAN. it will released too much water.

set aside the charred pieces. the chicken will finish cooking in the sauce.

NEXT, THE SAUCE

after you've cooked off the chicken, turn your heat down to medium, drop your ghee and your onions and cook until totally soft

this will take roughly 15 minutes of stirring and watching.

once the onions are translucent and halved in size, drop in your garlic and ginger

cook until fragrant. i like to go a little under ten minutes

add in your spices here (EXCEPT THE KASOORI METHI). this step is crucial

the key to good desi curry is understanding the process of bhuna, which is essentially frying your spices together for optimum flavor. you will want enough oil in your pan to fry / cook the seasoning which is why i say you might want to be heavy handed.

stir your spice mix with your onions, garlic and ginger - making sure it doesn't stick and burn in the process. let it cook until very fragant.

i let it go for a few minutes but if you don't cook often, a minute or less will be okay. too long and the spices will burn.

(i also like to add a pre-emptive amount of salt at this stage but you can salt afterwards)

next, add your tomatoes. if you are using tomato paste, add it before you add your other tomatoes and let it fry for about a minute to soften and cook down the taste

if you are are using jarred sauce or canned tomatoes feel free to toss it all in at once.

THIS IS IMPORTANT BUT LET THE LIQUID COOK OFF YOUR TOMATOES AS MUCH AS YOU CAN

i would recommend up to twenty minutes if possible, being careful it doesn't burn on the sides. the sauce will change color as a result, turning a deep brown / red and that's when you know it's ready. the pan should feel almost dry.

if you like a blended sauce - now is the time for you to take out from the pan and blend with a little water *

i do not like a completely blended sauce, so i will instead use the back of my spoon to crush up my tomato and onion mixture as much as possible once cooked soft enough.

THIS IS NOT TRADITIONAL OR COMMON. but i prefer a bit of texture in my sauce and once soft enough i find the sauce still turns out silky smooth.

after you sauce is blended / smooth, add in your cream mixture, your sugar, and fenugreek powder, and cook your chicken for another few minutes

usually a little under 10 minutes for thighs and around 8 minutes for breasts if you're picky about timing.

turn your heat off and wait for the curry to stop boiling before adding in chopped cilantro

AND YOU'RE DONE YIPEEEEEE. serve with white basmati rice or naan/paratha of course 🫡

OTHER GENERAL TIPS:

the seasonings i list are intentionally light handed but i honestly use about double of everything above, so if you find that the taste is too light for you after cooking - fry more seasoning in oil in a separate pan and add it afterwards.

depending on your preference, you might like a thicker or thinner gravy. if you prefer it thinner, add more liquid (preferably water or milk) and if you prefer it thicker, feel free to just use one or the other.

be careful during the spice frying process and watch like a hawk if you dont anywhere else, because the burning will make it bitter.

PLEASE FEEL FREE TO SEND ME ASKS IF YOU WANT TO TROUBLE SHOOT!!!

[migotte]

Have you ever tried the korean cucumber salad? A few days ago I've made it for the first time and I'm currently OBSESSED with it ^^ Today I wanted to at least try to make a proper meal out of it and personally I think it came out great! Here's the recipe:

100g of konjac noodles - 9kcal

127g of cucumber - 18kcal

0.5tsp of soy sauce - 2kcal

1tsp of Gochujang paste - 20kcal

2 cloves of garlic (minced) - 15kcal

0.5tsp of chili pepper powder - 0kcal

0.5tsp of vinegar - 0kcal

(TOTAL: 64 calories!!)

Cut up your cucumber, place it into a bowl, rub it with salt and put in the fridge for 30-60minutes. Then get the cucumber out of the fridge and rince it with water at least 3 times. In a seperate bowl, mix your soy sauce, garlic, chili, Gochujang, vinegar and a little bit of water(the original recipe asked for chili/sesame oil but I replaced it with water) in order to make the sauce. Prepare the noodles according to the package and add it to the cucumber, then pour in your sauce and mix well. Enjoy!!

(Just a reminder that you DO deserve to eat, you NEED to eat to survive and function properly, you are beautiful just the way you are and you don't need to change anything about you and your body <3 I know how dangerous eating disorders are and how they can ruin your body. I know how hard recovery can be, so please don't force yourself and take it one step at a time. Eating disorders are NOTHING to brag about and I'm not romantizing them in any way. I'm just posting simple recipes while learning how to cook. Please stay safe <333)

[skinnyhoneyy]

Supper-337cals - 53g protein

This recipe takes about 30 mins. It’s a huge portion and so filling, I couldn’t even finish it all, I ate about half and saved the rest for tomorrow. Also it tastes absolutely amazing! My boyfriend loved it as well, and he usually hates “diet food.”

Just because you’re on a diet doesn’t mean your food has to be boring or bland!

Recipe below ⬇️

Cheesy pasta w/ grilled chicken & veg - 337cal

Sauce - 110cal

0% cottage cheese 75g - 60c

Lactose free cream cheese 15g - 50c

Mustard 5g - 0c

Kernels white cheddar seasoning - 1.5 tbsp - 0c

Water 30g - 0c

Salt to taste - 0c

Pepper to taste - 0c

Garlic powder to taste - 0c

Mix everything well in a blender until nice and creamy, if it’s still chunky or too thick, add a touch more water and blend again. Set aside for now.

Chicken & Veg- 202cal

Chicken breast 150g - 180c

Salt to taste - 0c

Pepper to taste - 0c

Garlic powder to taste - 0c

Smoked paprika to taste - 0c

Baby spinach 50g - 12c

Broccoli florets 42g - 10c

Preheat frying pan on medium-high heat.

Cut chicken breast into small pieces, and add to a bowl. Add seasonings to taste (I add lots lol.) Add seasoned chicken to hot pan and get a little color & crisp on the outside, then turn heat down to medium-low, let cook while you prep your veg.

Once chicken is cooked through, turn heat down to low, add veggies, and a splash of water into pan with chicken and cover with a lid. Cook until spinach is wilted and broccoli are cooked how you like them (I like mine with a bit of crunch still.)

Once chicken and veg are done, you can either transfer them to a bowl or get another pan…

Pasta - 25cal!!!

Nu pasta fettuccine 1 package - 25c

Drain pasta and rinse well. Add pasta into pre heated frying pan and cook for 3-5 mins. Then add your chicken & veg mixture, and your sauce into pan. Let simmer for a few minutes.

enjoy!! Let me know if you try this out!

[aguineapigcouldntdothis]

I've been fully vegetarian for 7-8 years now and I promise with all of my heart and soul that those fancy vegetarian/vegan meat replacements that people spend hours on are not the epitome of vegetarian foods. they're not even mid tier genuinely. they usually have weird textures and aftertastes and if they're good its typically too much work for the results. they usually require extremely fancy ingredients and a lot of cooking experience to execute well and they dont mimic meat at all. so even if you enjoy it you can't serve it to anyone who eats meat because 9/10 times they wont like it.

anyway the food influencers are lying to you. now go mix butter beans with lemon juice, a drizzle of any oil, chili crisp, garlic powder, onion powder, salt, and pepper. mix it til its a bit lumpy and about half of the beans are squished. chop broccoli up as large or small as you feel like. the larger it is the longer it'll take to cook. rub it with salt, pepper, paprika, and a little oil. cook in high heat in whatever oil or butter and dont move it around too much so it gets browned. put it on the beans. if you wanna get fancy then toast some crusty bread and dip it into the beans.

anyway point is vegetarian food is really good when its not trying to be something else and also you don't need super fancy tools or ingredients to be able to cook. it is a skill that needs to be developed however a lot of it is just fucking up and repeating things with tiny changes

(also beyond meat ground beef replacement is amazing that is my one exception to this it is so good in lasagna)

[kitchenwitchtingss]

PAN-FRIED LUGHNASADH CHICKEN

A delicious chicken dish to serve at the dinner table!

INGREDIENTS:

4 bone-in skin-on chicken thighs

1 tsp onion powder

2 tsp thyme

Salt and Pepper

2 tsp garlic powder

2 tsp paprika

1 tsp rosemary 

4 cloves garlic

1/4 cup chicken broth/bone broth

3 slices of bacon (if you don't want to use bacon, you can always use a couple of tabs of butter in replacement)

Season your chicken with onion powder, thyme, salt, pepper, garlic powder, rosemary, and paprika, and let sit to marinate.

In a cast iron skillet fry your bacon. Drain and set bacon aside. With the bacon grease still in the pan, Sear your chicken for about 5 minutes on each side until browned. If there is too much bacon fat in the pan you can always strain a little out before adding in your chicken.

 Remove the chicken from the pan. Add in chicken stock to remove all the crispy brown bits from the bottom of the pan. Add minced garlic, more salt and pepper, a sprig of fresh thyme, and a spring of fresh rosemary. Add back chicken and spoon sauce over them. 

Put the pan in the oven at cook at 375F for 20-30 minutes, or until chicken is cooked.

Top chicken with bacon in the skillet and serve with a hearty serving of scalloped potatoes, and veggies.

Have a blessed Lughnasadh!

[aesethewitch]

Beef Stew Recipe - Potion of Fortitude

Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.

Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.

Ingredients:

Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)

Flour, enough to coat the beef

Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating

2 tablespoons Unsalted Butter

1 Onion, diced

2 Large Potatoes, peeled and cut into half-inch to one-inch cubes

2 Carrots, peeled and cut into rounds

5-6 Cloves of Garlic, finely diced

4 cups Beef Broth

Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes

Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy

Salt and Pepper to taste

Instructions:

Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.

In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.

Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)

Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.

Add your garlic and cook until fragrant, about 30 seconds.

Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.

Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.

Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.

Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.

If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.

Season with salt and pepper to taste.

Serve with crusty bread, veggie side dishes, or whatever else you like.

Optional magic you can include:

As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!

This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.

Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.

Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.

Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.

If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!

Happy cooking, witches! 🍲