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mishasminion360 · 3 years

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When the Moon Hits Your Eye

Marcus Moreno x fem!reader

Warnings: None! Just some super duper happy fluff and family shenanigans.

Summary: The Moreno family decides to shake up the dinner routine.

A/N: Another super fun request from my beloved @lovelypastel2532. I hope you enjoy, sweetness, and the same goes for all you fine readers out there! I hope this makes you crave a good, greasy pizza 😋

The kid watches “Ratatouille” once and suddenly she’s all about cooking. Half the time the kitchen looks like a war zone, as if the Heroics have just waged war against a horde of villains made of flour, sugar, butter, and eggs.

You and Marcus are all for allowing Missy to express her creativity through culinary practices, but when she begins clamoring for use of the oven she gets a hard “no” from both of you.

That’s how the three of you end up tackling the challenge that is a homemade pizza pie. To give Missy the experience of making something special for her family while also ensuring that the your home isn’t reduced to a pile of ash.

Marcus blasts a little Dean Martin to give the endeavor the perfect Italian ambiance while you and Missy begin making the dough.

When the moon hits your eye Like a big pizza pie, that's amore. When the world seems to shine Like you've had too much wine, that's amore.

“What does he mean about the world shining because of too much wine,” Missy inquires. “Does wine make everything all sparkly? I wanna see!”

“Not until you’re twenty one,” you warn playfully.

“Not even when she’s twenty one,” Marcus amends.

The dough is formed and rolled flat, then comes time for an acrobatic flair, which Marcus claims is his specialty. He gives the flat, soft disc a couple of light twirls with his skillful hands before tossing it skyward. It spins once, twice, three times, expanding and inflating like a jellyfish on a current before abruptly dropping back to earth.

You and Missy burst into a fit of laughter when the doughy disc lands on Marcus’s head with a damp smack.

“Is it still safe to eat if dad’s worn it as a hat?” Missy guffaws.

“Five second rule,” Marcus declares, extricating himself from the sticky mess and flopping it onto the pan.

You remove the sauce from its simmer and instruct Missy on how to ladle and spread it evenly on the dough. Then you and Marcus stand back and watch as she delicately sprinkles her creation with carefully selected seasonings for some added flavor: a dash of oregano, a pinch of paprika, a smidge of basil, and a rather generous sprinkling of garlic powder.

“Well, our breath will keep the vampires at bay for weeks,” Marcus mutters in your ear. You shush him with a playful swat to his hip as you stifle your own laugh.

“And now for the pizza resistance,” Missy cheers dramatically.

“I think you mean ‘pièce de résistance’, kiddo,” Marcus corrects.

“Right, I knew that.”

You step forward with a block of frozen mozzarella and a grater and get to work.

“Tell me when, Missy.”

The shredded cheese drifts down like a snowfall and blankets the sauce covered circle in a thick layer of dairy goodness.

“Seriously, Missy, say when.”

“I know the drill.”

“Missy, my arm is getting tired.”

“Ugh, fine. ‘When’. Quitter.”

Marcus slices the pepperoni—not with his katana like Missy had begged him to—and arranges them strategically on top before sliding the pie into the oven to bake.

Now all that’s left to do is play the waiting game, which Missy tires of very quickly. While she scampers off to the living room to select the main feature for movie night, you and Marcus take advantage of the rare moment of alone time. He spins you around the kitchen and sways you in his arms as Dino croons.

How lucky can one guy be?

I kissed her and she kissed me.

Like the fella once said,

"Ain't that a kick in the head?"

“Our daughter is quite the little chef, isn’t she,” you inquire as Marcus lowers you into a dip. “She gets that from Pixar.”

“No, she gets that from her very talented mother,” Marcus corrects you, doing exactly as the song instructed and pulling you back up to his waiting lips.

“Ugh, gross. Could you two please not get all lovey dovey or kiss this close to dinner time? I’m going to lose my appetite,” Missy proclaims returning to check the status of the pizza.

“Hmm, let me think about that,” Marcus considers, pretending to give it some real thought before leaning into you once again. “Nope.”

You’re so caught up in the kiss and Missy’s chorus of disgusted sounds that the three of you almost fail to hear the timer ding, alerting you to the pizza’s readiness.

***

“Excellent pizza,” you say around a mouthful of melty cheese and pepperoni. “My compliments to the chef.”

Missy turns to you and Marcus and offers you a well executed “chef’s kiss”.

“And to you, my lovely assistants.”

Snuggled up tightly, you and Marcus observe from the couch as Missy studies the tv intently, entranced as she watches (the soon-to-be) princess Tiana whip up a batch of her man catchin’ beignets. You both start to ponder how much it’s going to cost to send the kid to culinary school.

“Dad, can we try making beignets next?”

“We don’t have a deep frier, Missy.”

“How about gumbo?”

“Doable.”

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hiljaisuudesta · 4 years

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I was tagged by @lostinfeathers to answer a couple self-care questions, so here we are. Thank you :)

Favorite comfort food: Grapes are a great snack that I like to keep nearby. Crispbread with a lot of butter. Pizza is the best thing on a lazy evening watching a movie.

Favorite drink: On days when I consciously indulge in self-care it’s water :D Because on most days I just forget to drink enough. Otherwise it’s tea of all sorts, cocoa or a nice beer now and then.

Favorite relaxing activity: I forgot how to actively relax! I really mostly do things that still keep my mind busy. But when I am outside and taking a walk, preferrably in the forest or by the sea, I can relax best, I think.

Favorite fluffy/feel good fic: I’ve never really been into fics to be honest, so I’ve gotta pass here.

Favorite calming scent: There’s a lot of them. Wood (especially juniper), petrichor, pine needles, fresh bread, coffee (I don’t even like to drink it, but I used to make coffee every morning for many years and learned to love the scent), the salty sea air, this distinct campfire smell (it’s different from normal smoke, I swear), roasted onions and garlic, lavender, fresh herbs... I could go on, but that’s what came to mind first.

Favorite white noise: Thunderstorms with heavy rain and wind. Just like earlier today. But also waves, birds, the crackling of fire, wind in the trees...

Favorite relaxing (or uplifting) song: I listen to way too much music to answer such questions. And it also depends on my mood, because the kind of music I prefer may differ from day to day. Today I am hooked on this “Punk of Color” playlist that’s been going around, it’s got a nice overall uplifting feel too it. A single song that I keep returning to is Wanderer by Nebelung. Not really uplifting in its sound, but rather in its lyrics. It’s a wonderful poem by Stefan George. Others might disagree and find it rather melancholic (as the song is), but it reminds me to keep my head up and keep going, no matter how dark the situation feels.

Favorite book to get lost in: Again, hard to choose one, but authors that will definitely lift up your mood when you read their books are Walter Moers (his Zamonia series that is) and Douglas Adams. Really enjoy both.

Favorite TV show to chill-out: I'm not watching any show currently, but something nice and entertaining that doesn’t demand too much dedication is Community.

The best advice you’ve ever had: I don’t really know what exactly to pick, so I’ll resort to a few quotes I copied into my journal (which I really should be using more). It’s strictly seen not really advice, but more like reminders of some sort:

"Let them be helpless like children, because weakness is a great thing, and strength is nothing. When a man is just born, he is weak and flexible. When he dies, he is hard and insensitive. When a tree is growing, it’s tender and pliant. But when it’s dry and hard, it dies. Hardness and strength are death’s companions. Pliancy and weakness are expressions of the freshness of being. Because what has hardened will never win.” - Andrey Tarkovsky, Stalker (1979)

"What is, what will be, what might be, and the fact that we can still grasp and deplore such things, grasp and deplore cruelty, while it would be possible, while a time would be possible, in which we crouch without emotion, in which we no longer care, in which nothing touches us anymore - next to us a child is being pushed against a wall, and we do not feel alarmed. Considering this, every humble condolence, all the cheap compassion seems to bear a glimmer of a Golden Age in itself. We can still see, we can still hear, we can still suffer, still love.“ - Marie Luise Kaschnitz, 1973

“When you stand before me and see me, what do you know about the pain inside me and what do I know about yours? And if I kneeled before you and cried and told you, what more would you know about me than hell, when someone tells you that it is hot and horrible? That’s why people should stand before each other as reverently, as pensively, as lovingly, as standing before the entrance to hell.” - Franz Kafka, Letters to Oskar Pollak (1903)

Hey, if any of you want to do this too, I’ll tag @hilema, @gruvfru, @itriedtoescape, @wvnjo and @skyforgesteel. Or feel free to disregard this!

#tagged

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vands38 · 4 years

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things i wish someone told me about coeliac disease (UK edition)

apparently some doctors are still not telling coeliacs what they actually need to know so here’s some fun facts --

*coeliac disease is likely to go undiagnosed if you don’t have digestive symptoms. for a lot of folks, their first symptoms are odd things like weight loss, bloating, mouth ulcers etc that take ages for doctors to correctly diagnose as coeliac disease. I know someone whose only sign was tingling in her fingers (nerve problems are a Thing sometimes). I don’t wanna freak folks out but check this list of symptoms and if you’re worried, ask your doc for a blood test to check for coeliac disease. I went in and out of my docs for years with various symptoms (mostly from the anaemia) and no one caught it until I was finally having noticeable digestive trouble.

* coeliac disease an autoimmune disease. not an allergy. not an intolerance. when you eat gluten, your gut just screams NOPE and throws everything out of there.

* this means if you keep eating gluten you will have serious long-term health problems because your gut can't absorb shit

* as I mentioned, anaemia is one of these associated health problems. a lot of people have this at diagnosis b/c your gut hasn’t been absorbing the nutrients it needs. it leaves you very weak and tired, and the longer it goes on, the worse it gets.

* long-term anaemia / malnutrition causes so many fucking health problems I can't list them all. basically, if your body sucks, there's a good chance it's a side-effect of your coeliac disease going undiagnosed. I got shitty joints and a shitty heart and shitty bones and godknowswhatelse and every time my doc is like "hey, guess what? it’s coeliac disease!"

* you know what a common side effect is? LACTOSE INTOLERANCE. this is because, once again, your gut hates you from all that gluten you've been killing it with, so it starts to muck around and kick out other things too. but good news! most of the time this is reversible!!! lay off any lactose for a couple of months, reintroduce it to your diet slowly, and you -- like me -- might be a-ok

*some folks with coeliac disease can’t digest oats either as they contain a similar protein. I found that I was kinda squiffy with them at first but as soon as my gut had calmed down I was a-ok with GF oats (this is good b/c 99% of good GF biscuits are made with oat flour, RIP to everyone that can’t eat them)

* so... your bones are probably fucked. if you were diagnosed early and your doctors are on it, you might be okay but for a lot of people it means osteopenia, and further down the line, osteoporosis (meaning it's v easy to break bones). you need to be eating, like, double the regular amount of calcium every day. most people are put on calcium tablets with combined vitamin D (to help absorb the calcium) but even on top of that, you need to be getting a lot in your diet. If you're still lactose intolerant then switch to lacto-free versions of dairy products or eat tofu like there's no tomorrow. It's super important that you get enough.

* relatedly, bone health!!! You should be doing MODERATE impact exercises like jogging to strengthen the bones but nothing high-impact like tennis. load-bearing exercises are good too. here’s some examples (in detail) given to me by the rheumatology dept

* people have different sensitivity levels. in the UK, certified gluten-free products have to be 20 parts per million or less, but in the US this is 100! marmite lives somewhere between these two and can cause some coeliacs to have a reaction. please be aware when you eat international gluten-free foods that they might have more parts per million than your body is used to

* because you're super sensitive to gluten, not only do you need to check the bold allergens on the ingredients, but the small print too. it might say "made in a factory that handles gluten" or "may contain traces of gluten" and that’s a no-go

* similarly, be careful in restaurants. Apparently it's still perfectly legal for restaurants to say a dish is "gluten free" and then put your nice GF bread in the same fucking toaster as regular bread and have you shitting your pants for days. Just because the ingredients are GF doesn't mean they're cooking it in an allergen-conscious manner. If its not a Coeliac UK certified restaurant, always ask about their methods. Is that milkshake made in a GF blender? Is your fry-up cooked in a separate pan? The first time I got glutened after my diagnosis it was because my GF naan bread shared a tray with a regular one. A lot of places won't even fucking think about this stuff.

* if you're in a gluten-eating household, you've got a big expense coming up. you need to buy a GF toaster at the very least and I would recommend also a separate baking tray (because pizzas, garlic breads etc stick to that shit like no tomorrow) and a saucepan (or anything else that regularly contains pasta/noodles/etc). You'll also need a separate bread knife and board. Separate butter. Separate strainer if you're the type to drain your pasta. Line anything suspicious (e.g.your sandwich toaster, a communal baking tray) with baking parchment. Don’t use bare rungs in your oven or hob. And buy separate spreads and condiments, unless your household is very well trained in not dipping their crumb-covered knives into those things. I've even got separate plates, kitchen utensils, and cutlery. It seems extreme but I haven't had a cross-contamination incident since. Just think: has gluten touched this? And if so, do your best to minimise the risk.

* living GF is expensive long-term too. GF bread costs twice as much as regular bread. Restaurants often charge extra for GF alternatives. I had to switch from having toast in the morning to cereal because it's much more reasonably priced. I eat more fruit than I ever have before just because GF snacks cost so much. I used to have breakfast bars lol say goodbye to that shit unless you wanna be broke

* things I didn't realise I couldn't eat: crisps (a lot of your standard crisps are made with ??? production methods), candied nuts (most of these are made in factories that handle gluten), soy sauce, strawberry laces and a whole bunch of fave sweets (contain wheat starch to bind them - check this list for safe sweets), marmite (you can buy a GF yeast extract that is only 50% worse than the original)

*good food you actually can eat: most cadburys but not most nestle, GF beer which tastes exactly the same, schar pretzels are actually the shit, so are their BBQ pringles and those little chocolate bars with hazelnuts, Morrisons free from frozen mini hash browns will cure your depression, M&S do these bacon tortilla rolls which... OH BOY. Quiche alternatives are pretty damn good but I've yet to find a pizza that doesn't make me want to cry.

*speaking of supermarkets... Morrisons stock a good range of stuff and tend to have everything in one aisle, M&S have many yummy (and expensive) treats, Sainsbury's has good own brand things including bread, Tesco's are fairly decent and stock a lot of baking things, ASDA are the king of GF cake, if you're still lacto-free then Waitrose sell LF cheese including halloumi, and check your your local hippy food store because I found the best goddamn bread in mine (Incredible Bakery Company - you are £4.50 a loaf but I have no regrets)

*party risks: if there's a BBQ, insist that your things go first or have a separate BBQ, or, if worse comes to worse, just eat cold snacks. (Beware of sausages! Many aren't GF!) If its a chip and dip situation, either everything has to be GF (easily done) or have your own dip. BUFFETS ARE LITERALLY OUR WORST NIGHTMARE. the amount of coeliacs I know that have been glutened at one are INSANE. even if those tasty treats are labelled 'gluten free' they've probably be contaminated. everything at a goddamn buffet is contaminated. Dinner party? Well meaning friends will want to cook for you but unless their kitchen is set up as above, it's safer to bring your own food -- if you're very lucky, you will have friends who take the time to learn about allergens and will clean every item in their kitchen before cooking and serving an entire GF meal. these friends are to be treasured -- nay, worshipped.

*fast food. there’s no good way to put this but you’re never having that guilty pleasure 2am burger again. mcdonalds fries are miraculously GF though. (a lot of takeaways recycle oil so even if the ingredients are GF it’s often not safe but mcdonalds always use a separate fryer for chips). indian takeaway is great as most dishes don’t contain gluten. on the flip side, you’ll only be able to have about 5 items on the chinese menu (soy sauce is in everything, yo) so be prepared to learn those 5 items by heart. dominoes do Coeliac UK certified GF pizza!!! (buuuuut not during covid). chains like pizza express have got our back and will even serve you GF doughballs

*coeliac UK are your best friend! most of the things I’ve mentioned are described in detail on their website. they also have a barcode scanner app that will tell you if foods are safe, and they have a restaurant guide, and useful things like translation guides for when you go abroad.

That's all I've got right now but hmu with any questions or corrections. Take care of yourself, folks. <3

#coeliac disease #celiac disease #gluten free #info post #allergens #i just could not see another incorrect comment on the coeliac uk facebook page without doing something #i'm sorry #i'm well aware this is of interest to approx three followers #but #someone might need to hear all this #because my god i definitely did when i got diagnosed #long post

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sterekchub · 6 years

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Part 1.

A/N: I’m really sorry. This got SO far away from me and....yeah.

OCTOBER:

Legend has it that that the Being created the Gods and Goddesses to bring balance to the newly created Earth. Heaven was split into two groups – the Virtues and Sins. The God of Giving and the Goddess of Greed. The Goddess of Moderation and the God of Gluttony. Chastity and Lust. Forgiveness and Wrath. Truth and Heresy. Peace and Violence. One day, Greed decided she wanted total dominion over the Earth. Joined by the other Sins, they tried to overthrow the Virtues.

As punishment, the Being cast the Sins out of Heaven. Unable to destroy immortal beings, they were sentenced to their own domain in the Circles of Hell. The Sins would be cursed for all eternity, unable to partake in their own sins, only able to watch over other sinning souls.

Once every hundred years, on All Hallows Eve, the Sins can cross from the Circles of Hell into limbo into the mortal world. Only by possessing a kindred soul can the Sins stay in the mortal world for twelve lunar cycles, before returning to - .

The last word got smeared out by a large blob of ketchup.

“Shit!” Stiles hurriedly grabbed a napkin to clean off the offending strain. He only succeeded in turning the majority of the page a dull red. Shrugging, he stuffed another handful of fries in his mouth, marking the page down as he did so with a blue sticky note, indicating a true myth, rather than a “myth likely to be factual.”

“How’s it going?” Scott stopped and sniffed the air. “Your room reeks like a drive-thru. Have you been eating fast food all week?”

Stiles waved a fry at him. “Hey, this is all brain food. Deaton gave me all these books and I think half of them are all nonsense. Werewolves and banshees and wendigoes are one thing, Gods and circles of Hell are just made up stories.”

“Have time to take a break and catch a movie? It’s the Halloween double-feature: Scream and Nightmare on Elm Street.”

“Hell yes, Dude!”

***

NOVEMBER:

Two weeks after Halloween, Stiles finally caved and went to see Deaton. It took a while to explain his problem. He wasn’t being possessed like he had been before. There were no periods of time he couldn’t remember, no second voice in his head influencing his decisions. He wasn’t watching helplessly as someone else controlled his body. There was, however, something in his head constantly suggesting foods, regardless if he had just eaten or not. Stiles would eat his usual Chinese take-out order and suddenly find himself desperately craving pizza, his mind buzzing and unable to focus on anything else.

Deaton, as his usual expressive self, didn’t say a word until Stiles was finished his explanation. Then he pulled out the book Stiles had been pouring over weeks ago and opened to the ketchup-stained, blue tagged page.

“Are you kidding me? I thought it was a myth.”

“Most of the supernatural world is a myth.”

“So I’m possessed by an immortal being. Again.”

Deaton nodded. “Gluttony is not malicious in nature. The Sins only possess humans to ah – live vicariously through them. It cannot control you. Likely it will seek to share and intensify any of you experiences, not try to manipulate you into new ones.”

Stiles’ stomach grumbled. “Really?’

‘It can offer suggestions and perhaps forceful persuasions but aside from the cravings, it holds no actual power.”

“Great. So I’m a demon’s personal eating machine.”

“You could try fighting it. It will only last a year. It may be beneficial. Typically Demon possession does offer the host with extra strength and stamina to ensure their health.”

“Wonderful.”

***

DECEMBER

Stiles had never been happier to have a job that allowed him to work from home. It turned out the trick to keep the cravings down was to either eat a lot at once, or be constantly snacking. So long as Stiles kept munching on things every few minutes, he could actually focus on his work, rather than focusing on his next meal. It had taken him a few weeks of trying to fight against the constant grumbling of his stomach and fleeing images of food running across his head, but finally Stiles had gotten into the swing of living with a Gluttony Demon residing in his head.

It started with Oreos. Stiles had pulled open his desk drawer to finish off the last row of Oreos, needing something sweet after his afternoon of munching on chips. Apparently, finishing those off wasn’t enough and Stiles found himself compelled to run to the store for more. Stiles felt a thrill of excitement that definitely did not belong to him when he saw just how many varieties the stored offered. Stiles supposed that, not having tasted food in a hundred years, the choices of the 21st century were overwhelming.

One of everything went into his basket, Oreos thins, mini, double-stuffed, golden, birthday cake, mega stuffed, mint, red velvet, cinnamon bun, lemon, mystery flavored, peanut butter, chocolate, chocolate hazelnut, chocolate peanut-butter, brownie batter, apple pie, fudge covered, and completely unnecessarily, regular. Stiles gave the Demon credit – he wasn’t picky and wanted to be very thorough in his attempts to try everything possible.

The boxes were finished by the end of the week. It really wasn’t a hardship. Stiles always had a big sweet tooth. Plus, who didn’t love Oreos? He tried not to think about how it took a few seconds longer to force his button his pants on Sunday. Or about how his normal junk-food cravings were becoming alarming frequent and a staple of his daily diet. Stiles’ always had a fast metabolism. For the amount of pizza and cafeteria food Stiles ate during college, he only had put on the freshman fifteen. So he could handle a few hundred Oreos. No problem.

“It’s really not that bad,” he told his father one night on the phone. “It’s an excuse to eat anything I want.”

“You have always been a model of restraint,” John replied sarcastically.

“Someone had to keep the unhealthy stuff away from you.”

‘Just take care of yourself, kid. And don’t call me when you get stuck in a doorway.”

“Haha. It’s under control, Dad. Don’t worry.”

***

JANUARY

Things were becoming less “under control” when the Demon had gone through all the possible snacks Stiles could think of and progressed to wanting full meals. Multiple meals. Several times a day. It was becoming increasingly frustrating to try and work on his novel. He was either focused on what he was going to eat or was sleepily watching dumb videos online as he fell into a food coma. Optimistically, he told himself it was just a phase. Last month it had been snacks, this month it was meals, next month maybe it would be fruit or salads or something.

Currently, he was laying on his couch, polishing off the last of his Chinese takeout order, with reruns of some HGTV show playing in the background. He really did feel like a glutton when he ate like this. He should have stopped a container of sweet and sour pork and five egg rolls ago, but he had kept going. It was hard to tell if the cravings were the Demon in his head or the subconscious need to finish everything. Just to see if he could. Just to feel the weight of having his gut filled, swollen and protruding over his waistband, forcing him to take a few more bites of food, pushing the final egg roll into his mouth before leaning back against the couch with a soft moan of relief. He closed his eyes, listening to woman on television debating what house she wanted. He nodded off before finding out what house she picked, an arm resting over his belly.

Stiles dreamed of pizza. He was in the pizza parlor, sitting at a lone table in the center of the restaurant. Servers stood around him, each offering him different slices, acting like he was some grand judge on a food competition, insisting he had to try them all before he made his decision. Stiles was reaching for piece after piece, stuffing them into his mouth impossibly fast while his belly started to push out in front of him. Another couples of pizza slices, or maybe entire pizza’s later, his stomach knocked over the table in front of him as it kept growing in size…

He woke up with a start and reached for his phone. He already had the pizza place on speed dial.

“Thank you for calling Charlie’s Pizza. What can I get for you?”

“A medium meat lover’s pizza and an order of wings.”

“Is that it?”

“Ye – ” Another craving hit him. Stiles rubbed his still full belly and added resignedly. “ – and an order of breadsticks. And garlic bread.”

‘Your total will $21.27. See you in a half-hour.”

***

FEBRUARY

“Look, I get it. I’m getting fat and turning into a pig. You don’t need to bring me my – my daily feed or whatever!”

Derek stared at him. “What are you talking about?”

“You! I know you’ve been having the pack cook for me! Even Jackson dropped food off. From his personal chef!”

Derek set the bag of carefully packaged food he was holding on the counter. “We figured you were getting sick of takeout.”

“I can cook for myself.”

“You haven’t been cooking.”

“And how do you know that?” Stiles asked angrily. “Busy stalking me but couldn’t be bothered to actually say ‘Hi, Stiles, want to do something?’ Or do you just get a laugh watching me do nothing all day but eat alone?”

“I can tell by the trashcan overflowing with take-out containers, Stiles. Don’t blame me for this. I’ve been texting you. Scott has been texting you. You’ve ignored everyone.”

Stiles shoulders sagged in defeat. “I know. I’m sorry. I thought I could handle this.”

Derek pulled the younger man against him, burying his face in the Stiles’ neck. “I’ve missed you.”

“Missed you too, Big Guy.” He wrapped his arms tighter around Derek. “I do appreciate the food.”

“Good. You shouldn’t be eating only junk-food.”

“Yes, Dad,” Stiles said playfully. “I make sure I’m eating vegetables.”

“Fried vegetables don’t count.”

“They sort of count.”

Derek growled. Stiles stayed still for a few more minutes, content to just be in Derek’s reassuring embrace for a while longer.

“Hey, Der. What if – what it I don’t really mind this?”

There was no answer for a few seconds. Derek merely stiffened, then pulled pack enough to press a gentle kiss to Stiles’ lips. “It’s okay.”

“And I don’t mind getting to eat so much.”

“Okay.”

“And maybe I like being this heavy.”

“Okay.”

Stiles swatted him on the arm. “Forget how to use words again?”

“Ever think I don’t mind either?”

“Oh.”

“Yeah.”

“Thank god.” Stiles squirmed out of Derek’s grip and started pulling Tupperware containers out of the bag. “Because I’m starving.”

“Wasting away.” Derek agreed.

Stiles response was lost behind the food he had already started shoveling in his mouth. “This is amazing. Have I ever said that you’re my favorite person?”

“Hmm. Nope. Never came up. Good thing we aren’t dating, or anything.”

“Ass. But I forgive you for making this amazing food.”

“They’re my mother’s recipes. I don’t know if I got them quite right, but I thought you might want something new.”

“Any free food is good food. My entire paycheck has been going to food and new jeans.”

“You know I can pay – ”

“ I am not being the sugar baby in this relationship.”

“You’re ridiculous.”

“But you love me,” Stiles grinned. He tossed the empty container into the sink and grabbed a second one. “Sorry, I’d offer you some but –” Stiles gestured to his protruding middle. There was a clear few inches of pale skin sticking out from under his shirt. Time to size up. Again. “Unless you want to hear this complaining all night, I need all the food I can get.”

The food Derek had brought was sufficient enough to keep Stiles’ stomach from growling through the night. In the early hours of the morning, before Stiles was even awake, his stomach started rumbling. Derek left him a stack of pancakes and bacon. Next to the plate was a credit card with a scribbled note: Use it. Please.

***

MARCH (Sorry for Derek and Stiles both being a little bad about respecting each other’s privacy in this section. Not that either of them mind…)

Derek never had a very interesting browser history. He had left it open on his computer, which was just unfairly asking for someone to take a quick peek. Stiles felt mildly guilty about it, comforted only by telling himself Derek eavesdropped on most his conversations and always pointed out when he was lying. Granted, Derek couldn’t exactly lose his werewolf abilities, but still, boundaries. Stiles considered it even.

The browser history had, unsurprisingly, nothing interesting. A few recipes, a couple of monster lore searches, a least once a week a visit to his credit card statement… That seemed unusual. Derek didn’t even have that card on him; it was the one he had left for Stiles (which he had reluctantly agreed to use after a few arguments. Stiles wasn’t a starving artist per say, but nor was he independently wealthy).

Now it seemed like an even trade off. His boyfriend pays for his food and then – Stiles grinned. Really, it was a miracle Derek hadn’t gotten possessed by the Lust demon. There must be a level of hell reserved for getting off this many times to their boyfriend, without telling them….

Stiles was still sitting in front of the computer when Derek came back to the loft. “So, worried I’m spending too much money, or just very interested in how much I’ve been eating?”

Derek turned so red Stiles was concerned he had forgot how to breath for a few moments. “I can explain.”

“That you’ve been getting off to how much food I’ve ordered? That’s pretty kinky, Derek.” He lifted up the hem of his shirt, letting his belly wobble out. It took up a considerable amount of space in his lap now. “I’d say you like thinking about how fat I’m getting.”

“Jesus, Stiles, I can’t pay my bills without being turned on. Do you know how many times you’ve ordered food in the past month?

Stiles grinned wider. “Just think that isn’t all I’ve eaten. I’ve been putting groceries on my card, and Lydia dropped off some pies and Mrs. McCall made the best mac&cheese casseroles for me….”

“I know,” Derek groaned. “Look at this, Stiles.” He knelt in front of Stiles, lifting his belly up, struggling to undo the button of his jeans, before letting it thud back into his lap jiggling. “You haven’t – stopped – eating.”

“Can’t help it. A glutton has to eat. ‘M getting so fat, Derek.” “Can’t believe how much food you order in a day. How much does it take to fill this belly now, Stiles?

“Why don’t - ah” Stiles moaned, leaning further back in his chair as Derek started mouthing at Stiles’ sensitive underbelly. “Why don’t you order some food and I’ll show you.”

#I have no excuse for this.#fat!Stiles #day6 #chubtober #sorry this is barely edited...

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marmelade-sky · 7 years

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Ooh how about a prompt for pynch, where they're alone and flirting relentlessly and embarassingly (with the worst pick up lines, nothing too sexual) and trying to one up the each other until they're both just useless piles of laughter???

well, that’s just adorable. But I’m just really bad at pickup lines :D ♥ enjoy!

(i had such a hard time keeping this clean ahaha me and my dirty mind. Damn it.)

read here on ao3

“I’m back!”, Adam calls as he closes the front door behind himself. The enormous pizza box in his arms makes it a little hard to hold his balance while he kicks off his shoes, but it works out. No delivery service delivers to the Barns, because the Barns are located in the middle of nowhere. So whenever they crave junk food, one of them has to drive to get some, because Adam doesn’t trust food Ronan dreams up.

He makes his way to the kitchen where Ronan’s already setting out plates. Opal is nowhere to be seen, probably out catching butterflies with her new friend: a tiny kitten Ronan got her.

“Hey Parrish.”, he greets with his trademark sharp smile. Adam can see the happiness behind it. Although he isn’t quite sure if Ronan is happy to see him or the pizza.

“Hey.” Adam sets down the boxes on the table and leans over to kiss Ronan hello. “So, I think I accidentally flirted extra garlic bread out of the girl working there.”, he confesses and motions to the box smelling heavenly of garlic and butter.

Ronan makes a grab for it, snorting. “For real?” He opens it and sniffs. “What did you say to her?”

Adam shrugs. “No idea, I was just being polite. And then she told me she liked my accent and that she was happy that people from ‘round town were still ordering from them and not just ‘those darn Aglionby boys’ and then she gave me extra garlic bread.”

Ronan snorts again and sits down opposite of Adam. “Adam Parrish, the accidental flirt. Bet you can’t even flirt.”

Adam grabs his pizza (ham, salami, pepperoni and bell peppers) as he shoots Ronan a slightly amused look. “You think so?”

Ronan leans back in his chair, already gnawing on a slice of spinach, egg and ham. “Show me, then.”, he challenges.

Adam rolls his eyes and takes a gulp of soda. Then he sets the glass down, and smoothes over his expression so it becomes the sort of expression Ronan knows well: polite, kind of mysterious, interesting. The kind that makes girls whisper about how “fascinating” Adam looks.

He doesn’t say anything, though, and Ronan feels his ears becoming red. “…stop staring, Parrish.”

“Pardon me for staring.” Adam’s accent is that heavy kind of drawl that makes Ronan’s scalp tingle, “I just can’t help it. You’re mighty handsome.”

Ronan’s face heats up but he starts laughing, and then a moment later, Adam’s expression melts into a huge, shit-eating grin. “See, I made you blush like a school girl.”

“Fake news.”, Ronan retorts and throws a crumb at Adam. Then he leans in, and tries not to burst into laughter when he says: “Hey, do you have a map for me? Because I keep getting lost in your eyes.”

Adam chokes on his pizza. “Fuck, Ronan, that was a bad one.”

“Thought you liked bad ones.”, Ronan shoots back and leans back in his chair again wiggling his eyebrows.

Now Adam’s cheeks pink just a little as he laughs, and then he leans in, and Ronan can see something good is coming.

“Hey baby, lemme butter your biscuits.”

Ronan snorts so hard that he thinks his slice of pizza is about to come out of his nose. “Fuck, Parrish, you win. That’s awful.” He laughs, and Adam laughs too, a full, real, belly laugh, until they both laugh so hard that they’re wheezing.

“Let’s- let’s teach those to Gansey-” Adam inhales hard between fits of laughter, “let’s watch him embarrass himself in front of Blue.”

“Hell yeah.”, Ronan wheezes, wiping his laughter-wet eyes with his palms, “fuck, that would be glorious.”

They laugh until their bellies hurt, and until their pizza is cold.

But it’s alright.

#mywriting #pynch #pynch fluff #adam parrish #ronan lynch #trc #the raven cycle #fluff #crack #prompt me #prompt filling

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easyfoodnetwork · 4 years

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Fast-Food Buffets Are a Thing of the Past. Some Doubt They Ever Even Existed.

A McDonald’s breakfast buffet. An all-you-can-eat Taco Bell. This isn’t the stuff dreams are made of, but a real yet short-lived phenomenon.

When we think of buffets, we tend to think of their 1980s and early ’90s heyday, when commercial jingles for Sizzler might have been confused with our national anthem. We think of Homer Simpson getting dragged out of the Frying Dutchman, “a beast more stomach than man.” I think of my parents going on buffet benders resembling something out of Hunter S. Thompson’s life, determined to get their money’s worth with two picky kids.

What we don’t typically think about, however, is the fast-food buffet, a blip so small on America’s food radar that it’s hard to prove it even existed. But it did. People swear that all-you-can-eat buffets could be found at Taco Bell, KFC, and even under the golden arches of McDonald’s.

That it could have existed isn’t surprising. The fast-food buffet was inevitable, the culmination of an arms race in maximizing caloric intake. It was the physical manifestation of the American id: endless biscuits, popcorn chicken, vats of nacho cheese and sketchy pudding — so much sketchy pudding. Why, then, have so many of us failed to remember it? How did it become a footnote, relegated to the backwoods of myths and legends? There are whispers of McDonald’s locations that have breakfast buffets. Was there, in fact, a Taco Bell buffet, or is it a figment of our collective imaginations? Yes, someone tells me — an all-you-can-eat Taco Bell existed in her dorm cafeteria. Another person suggests maybe we were just remembering the nachos section of the Wendy’s Superbar.

The fast-food buffet was inevitable, the culmination of an arms race in maximizing caloric intake.

The fast-food buffet lives in a strange sort of ether. You can’t get to it through the traditional path of remembering. Was there actually a Pizza Hut buffet in your hometown? Search your subconscious, sifting past the red cups that make the soda taste better, past the spiffy new CD jukebox, which has Garth Brooks’s Ropin’ the Wind and Paul McCartney’s All the Best under the neon lamps. Search deeper, and you might find your father going up for a third plate and something remaining of the “dessert pizzas” lodged in your subconscious. This is where the fast-food buffet exists.

The history of the buffet in America is a story of ingenuity and evolution. Sure, it originated in Europe, where it was a classy affair with artfully arranged salted fish, eggs, breads, and butter. The Swedish dazzled us with their smorgasbords at the 1939 World Fair. We can then trace the evolution of the buffet through Las Vegas, where the one-dollar Buckaroo Buffet kept gamblers in the casino. In the 1960s and 1970s, Chinese immigrant families found loopholes in racist immigration laws by establishing restaurants. They brought Chinese cooking catered to American tastes in endless plates of beef chow fun and egg rolls. By the 1980s, buffets ruled the landscape like family dynasties, with sister chains the Ponderosa and the Bonanza spreading the gospel of sneeze guards and steaks, sundae stations and salad bars along the interstates. From Shoney’s to Sizzler, from sea to shining sea, the buffet was a feast fit for kings, or a family of four.

And of course, fast-food restaurants wanted in on the action. As fast-food historian and author of Drive-Thru Dreams Adam Chandler put it, “every fast food place flirted with buffets at some point or another. McDonald’s absolutely did, as did most of the pizza chains with dine-in service. KFC still has a few stray buffets, as well as an illicit one called Claudia Sanders Dinner House, which was opened by Colonel Sanders’ wife after he was forbidden from opening a competing fried chicken business after selling the company. Wendy’s Super Bar was short-lived, but the salad bar lived on for decades.”

How something can be both gross and glorious is a particular duality of fast food, like the duality of man or something, only with nacho cheese and pasta sauce.

In a 1988 commercial for the Superbar, Dave Thomas says, “I’m an old-fashioned guy. I like it when families eat together.” A Wendy’s executive described the new business model as “taking us out of the fast-food business.” Everyone agrees the Wendy’s Supernar was glorious. And gross, everyone also agrees. How something can be both gross and glorious is a particular duality of fast food, like the duality of man or something, only with nacho cheese and pasta sauce.

“I kind of want to live in a ’90s Wendy’s,” Amy Barnes, a Tennessee-based writer, tells me in between preparing for virtual learning with her teenagers. The Superbar sat in the lobby, with stations lined up like train carts. First, there was the Garden Spot, which “no one cared about,” a traditional salad bar with a tub of chocolate pudding at its helm, “which always had streams of salad dressing and shredded cheese floating on top.” Next up was the Pasta Pasta section, with “noodles, alfredo and tomato sauce…[as well as] garlic bread made from the repurposed hamburger buns with butter and garlic smeared on them.” Obviously, the crown jewel of the Superbar was the Mexican Fiesta, with its “vats of ground beef, nacho cheese, sour cream.” The Fiesta shared custody of additional toppings with the salad bar. It was $2.99 for the dining experience.

Santa Claus. The Easter Bunny. The McDonald’s Breakfast Buffet.

The marriage of Wendy’s and the Superbar lasted about a decade before it was phased out in all locations by 1998. Like a jilted ex-lover, the official Wendy’s Story on the website makes zero mention of Superbar, despite the countless blogs, YouTube videos, and podcasts devoted to remembering it. At least they kept the salad bar together until the mid-2000s for the sake of the children.

Santa Claus. The Easter Bunny. The McDonald’s Breakfast Buffet. Googling the existence of such a thing only returns results of people questioning the existence of this McMuffin Mecca on subforums and Reddit. Somebody knows somebody who passed one once on the highway. A stray Yelp review of the Kiss My Grits food truck in Seattle offers a lead: “I have to say, I recall the first time I ever saw grits, they were at a McDonald’s breakfast buffet in Alexandria, Virginia, and they looked as unappetizing as could be.” However, the lead is dead on arrival. Further googling of the McDonald’s buffet with terrible grits in Alexandria turns up nothing.

I ask friends on Facebook. I ask Twitter. I get a lone response. Eden Robins messages me “It was in Decatur, IL,” as though she’s describing the site where aliens abducted her. “I’m a little relieved that I didn’t imagine the breakfast buffet since no one ever knows what the fuck I’m talking about when I bring it up.”

“We had traveled down there for a high school drama competition,” she goes on to say. “And one morning before the competition, we ate at a McDonald’s breakfast buffet. I had never seen anything like it before or since.”

I ask what was in the buffet, although I know the details alone will not sustain me. I want video to pore over so I can pause at specific frames, like a fast-food version of the Patterson–Gimlin Bigfoot footage. Robins says they served “scrambled eggs and pancakes and those hash brown tiles. I was a vegetarian at the time so no sausage or bacon, but those were there, too.”

McDonald’s isn’t the only chain with a buffet whose existence is hazy. Yum Brands, the overlord of fast-food holy trinity Taco Bell, Kentucky Fried Chicken, and Pizza Hut, is said to have had buffets at all three restaurants. I confirm nothing, however, when I reach out to the corporate authorities. On the KFC side, a spokesperson offers to look into “some historical information,” but doesn’t get back to me. My contact at Taco Bell tells me, “I’ll look into it. Certainly, nothing in existence today. I’ve never heard of it. Looks like there are a couple threads on Reddit.”

Reddit, of course, speculates a possible Mandela Effect — the phenomenon of a group of unrelated people remembering a different event than what actually occurred — in the existence of Taco Bell buffets. But I have a firmer lead in Payel Patel, a doctor who studied at Johns Hopkins, who tells me there was a Taco Bell Express in her dorm that was included in an all-you-can-eat meal plan option, though it only lasted one fleeting year. “You could order anything, like 15 nachos and 11 bean burritos,” she says, “and they would make it and give it to you, and you walked off without paying a cent.” A Johns Hopkins student newsletter published in 2001 corroborates the existence of the utopian all-you-can-eat Taco Bell, saying, “you can also gorge yourself on some good old Taco Bell tacos and burritos. Don’t forget, it’s all-you-can-eat. Just don’t eat too much; you don’t want to overload the John.”

There are some concrete examples of fast-food buffets that still exist today. When a Krystal Buffet opened in Alabama in 2019, it was met with “excitement and disbelief,” according to the press release. Former New Orleans resident Wilson Koewing told me of a Popeye’s buffet that locals “speak of as if it is a myth.” When I dig deeper, I come across a local paper, NOLA Weekend, which covers “New Orleans Food, things to do, culture, and lifestyle.” It touts the Popeye’s buffet like a carnival barker, as though it is simply too incredible to believe: “The Only Popeye’s Buffet in the World! It’s right next door in Lafayette! Yes, that’s right: a Popeyes buffet. HERE.”

Somehow, the KFC buffet is the most enduring of the fast-food buffets still in existence. And yet everyone I speak with feels compelled to walk me through the paths and roads leading to such an oasis, as if, again, it were the stuff of legends. There are landmarks and there are mirages, and the mirages need maps most of all.

To get to the KFC buffet in Key Largo, Tiffany Aleman must first take us through “a small island town with one traffic light and one major highway that runs through it. There are the seafood buffets and bait shops, which give way to newfangled Starbucks.”

The buffet adds the feel of a hospital cafeteria, the people dining look close to death or knowingly waiting to die.

New Jerseyan D.F. Jester leads us past the local seafood place “that looks like the midnight buffet on a cruise ship has been transported 50 miles inland and plunked inside the dining area of a 1980s Ramada outside of Newark.”

Descriptions of the food are about what I would expect of a KFC buffet. Laura Camerer remembers the food in her college town in Morehead, Kentucky, as “all fried solid as rocks sitting under heat lamps, kind of gray and gristly.” Jester adds, “for all intents and purposes, this is a KFC. It looks like one, but sadder, more clinical. The buffet adds the feel of a hospital cafeteria, the people dining look close to death or knowingly waiting to die.”

Then Jessie Lovett Allen messages me. “There is [a] KFC in my hometown, and it is magical without a hint of sketch.” I must know more. First, she takes me down the winding path: “the closest larger city is Kearney, which is 100 miles away and only has 35K people, and Kearney is where you’ll find the closest Target, Panera, or Taco Bell. But to the North, South, or West, you have to drive hundreds of miles before you find a larger city. I tell you all of this because the extreme isolation is what gives our restaurants, even fast-food ones, an outsized psychological importance to daily life.”

The KFC Jessie mentions is in North Platte, Nebraska, and has nearly five stars on Yelp, an accomplishment worthy of a monument for any fast-food restaurant. On the non-corporate Facebook page for KFC North Platte, one of the hundreds of followers of the page comments, “BEST KFC IN THE COUNTRY.”

Allen describes the place as though she is recounting a corner of heaven. “They have fried apple pies that seem to come through a wormhole from a 1987 McDonalds. Pudding: Hot. Good. Layered cold pudding desserts. This one rotates. It might be chocolate, banana, cookies and cream. It has a graham cracker base, pudding, and whipped topping. Standard Cold Salad bar: Lettuce, salad veggies, macaroni salads, JELL-O salads. Other meats: chicken fried steak patties. Fried chicken gizzards. White Gravy, Chicken Noodle Casserole, Green Bean Casserole, Cornbread, Corn on the Cob, Chicken Pot Pie Casserole. AND most all the standard stuff on the normal KFC menu, which is nice because you can pick out a variety of chicken types or just have a few tablespoons of a side dish.”

In the end, the all-you-can-eat dream didn’t last, if it ever even existed.

Then she adds that the buffet “is also available TO GO, but there are rules. You get a large Styrofoam clamshell, a small Styrofoam clamshell, and a cup. You have to be able to close the Styrofoam. You are instructed that only beverages can go in cups, and when I asked about this, an employee tells me that customers have tried to shove chicken into the drink cups in the past.”

In the end, the all-you-can-eat dream didn’t last, if it ever even existed. The chains folded. The senior citizens keeping Ponderosa in business have died. My own parents reversed course after their buffet bender, trading in sundae stations for cans of SlimFast. Fast-food buffets retreated into an ethereal space. McDonald’s grew up with adult sandwiches like the Arch Deluxe. Wendy’s went on a wild rebound with the Baconator. Pizza Hut ripped out its jukeboxes, changed its logo, went off to the fast-food wars, and ain’t been the same since. Taco Bell is undergoing some kind of midlife crisis, hemorrhaging its entire menu of potatoes, among other beloved items. At least the KFC in North Platte has done good, though the novel coronavirus could change things.

In the age of COVID-19, the fast-food buffet feels like more of a dream than ever. How positively whimsical it would be to stand shoulder to shoulder, hovering over sneeze guards, sharing soup ladles to scoop an odd assortment of pudding, three grapes, a heap of rotini pasta, and a drumstick onto a plate. Maybe we can reach this place again. But to find it, we must follow the landmarks, searching our memory as the map.

MM Carrigan is a Baltimore-area writer and weirdo who enjoys staring directly into the sun. Their work has appeared in Lit Hub, The Rumpus, and PopMatters. They are the editor of Taco Bell Quarterly. Tweets @thesurfingpizza.

from Eater - All https://ift.tt/33e4Z8k https://ift.tt/30jEUmf

A McDonald’s breakfast buffet. An all-you-can-eat Taco Bell. This isn’t the stuff dreams are made of, but a real yet short-lived phenomenon.

The fast-food buffet was inevitable, the culmination of an arms race in maximizing caloric intake.

How something can be both gross and glorious is a particular duality of fast food, like the duality of man or something, only with nacho cheese and pasta sauce.

Santa Claus. The Easter Bunny. The McDonald’s Breakfast Buffet.

The buffet adds the feel of a hospital cafeteria, the people dining look close to death or knowingly waiting to die.

In the end, the all-you-can-eat dream didn’t last, if it ever even existed.

from Eater - All https://ift.tt/33e4Z8k via Blogger https://ift.tt/36lO2KT

#Blogger #cooking #Eater #food #recipes

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mwahahahahahahaa · 7 years

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30 days of domestic fluff: Day 4

Hi! This one’s a bit longer, and involves all the siblings because a night in would involve all the siblings. I can’t write Eponine’s life and ignore the fact that their siblings would be included.

Link to Ao3

Day 4: Night in

Eponine changed out of their uniform, taking off their binder (it had been a fairly short shift, so they’d worn one) and putting on pyjamas. There was no reason for them to leave the house again today, and frankly they didn’t want to. The shift today had been tiring, and they needed to relax. Cosette would be home from work soon, and the kids were already back. It was Azelma’s turn to choose the first game, and she’d already put out the cluedo board and assigned them all characters. Eponine had been given Professor Plum, whilst Azelma had given herself Miss Scarlett, and Cosette Mrs Peacock. Gavroche was Colonel Mustard, and Jean and Michel were Mrs White and Reverend Green respectively. Jehan had recently started teaching Jean and Michel how to bake, and with Gavroche’s supervision in the kitchen (Eponine thought that he was old enough now to supervise, and they’d be down soon anyway if there was an issue) they were baking peanut butter cookies. The recipe Jehan had taught them was ridiculously easy, yet delicious. Eponine doubted they’d do anything seriously wrong. Once dressed in warm tracksuit bottoms and a comfy woollen jumper, Eponine grabbed some blankets from the cupboard and headed downstairs. There were enough cushions in the lounge already for everyone to relax comfortably on the floor whilst playing.

As they headed down the stairs, they heard the sound of a key turning in the door and smiled without meaning to, unconsciously speeding up. Cosette was back. Blankets still in their arms, they switched course to the door rather than the lounge. As Cosette pushed through the door, Eponine leant forward over the blankets they were carrying to greet her with a kiss.

Cosette grinned into the kiss, before pulling away.

Nice to see you too, love.”

Eponine smiled, moving away to the lounge to put the blankets down as Cosette kicked off her shoes, putting her bag down on the hallway floor. At least once a month, they made sure to have a special game night all together. It was difficult sometimes with Eponine’s shifts, and the various activities each of their younger siblings got up to, but it was good for them. They all enjoyed it – relaxing together, having fun. Playing silly games and trying not to get too competitive.

“Pizza, chinese, or indian takeaway?” Eponine asked the group of kids messing around in the lounge as they put the blankets down on the sofa.

Gavroche was the first to respond. “Pizza!”

Eponine raised an eyebrow. “Not your turn to pick, Gav, you chose last time. It’s Jean’s turn. What do you want?” The youngest of the siblings beamed, looking so excited at having the choice.

“I want pizza too! With lots of cheese!” Jean said excitedly. “And garlic bread, and chips!”

Jean hadn’t forgotten that the pizza place they usually went to did chips as sides then.

“Alright, but the selection of sides we share, remember.” Eponine reminded, before going to pull out the menu for the pizza place from the side of the bookshelf. They glanced at it for a moment. They’d probably get the same as usual, the stuffed crust veggie deluxe. Once upon a time, Eponine would have never allowed themselves to pay extra for something like stuffed crust. Now, it didn’t matter. Cosette’s job was good, even if theirs wasn’t, and anyway, they made enough.

Cosette came in then, still dressed in what she’d worn for work, smiling at the sight of all of them.

“I heard Jean saying something about pizza?” She said, looking towards where Eponine had the menu.

“Yep. Alright, who knows what they want already?” Eponine asked. Azelma raised her hand, and Eponine nodded. “Okay. Jean, here.” They handed the menu over to Jean, who started looking over it. It would take Jean a while to decide, but in reality they already knew what Michel would get. Michel always looked to see the options, and then went with pepperoni anyway.

Gavroche wouldn’t take long to decide. He got something different each time, working through the menu based on what Grantaire had told him was good. Grantaire did give good advice, and had recommended most of their takeaway options in the first place. Gavroche always seemed happy with his choices, anyway.

Whilst the others were deciding, Cosette slipped upstairs to change, and came down in her jigglypuff onesie. Eponine felt their heart warm at the sight. No matter how many times they saw it, Cosette was always adorable. Cosette smiled at the expression on Eponine’s face, and wrapped her arms around them in a hug, kissing Eponine’s cheek. Gavroche rolled his eyes at them, but they ignored him.

Eventually, the food was all decided on, and Eponine put the order in on their phone. It was so useful to be able to order food online rather than phoning.

The family sat down around the board, Azelma going over the rules as if they hadn’t played this game before, when it was almost always the one Azelma chose. The game began, each of them moving around the board and making suggestions, trying to work out the answer. After about half an hour, Eponine could tell by Cosette’s slight smirk that she knew the answer, but was letting the kids have more of a chance. It was stuff like this that made Eponine love Cosette even more. She’d accepted Eponine’s siblings as family with no second thoughts, and loved them as much as she loved Eponine. Eponine knew their expression was sappy, but it was even more evident when Gavroche threw the dice at them.

“It’s your turn, Ep, pay attention instead of gazing at your girlfriend.”

Cosette smiled, ducking her head slightly as she looked at Eponine. After all, it wasn’t just Cosette who had accepted Eponine’s siblings; their siblings had accepted Cosette just as easily. There had been a few issues at first, but it hadn’t taken long to sort out.

The pizza arrived a few rounds into their second game; Eponine stood to go and collect it, leaving the others to continue playing. It only took a moment to take the boxes back, piled up as they were. Everything paused as the pizzas were distributed, the sides scattered around so that multiple people could reach them. Azelma instantly started attacking the cheesy garlic bread, cluedo forgotten. The others followed suit, and Eponine leant against their girlfriend whilst they shared a pizza. Cosette tried to feed Eponine the pizza whilst their hands were occupied, causing both to laugh at how badly it worked. The kids just ignored them, used to the couple being ridiculous at times and choosing to argue over who got the doughballs instead. Once the pizza had been divided up and sides decided on, they started getting back to the game. It took longer this time, everyone distracted by the food, but eventually Gavroche won the game, with ‘Colonel Mustard, in the Hall, with the Spanner’.

After two full cluedo games, it was time to switch. This was the point when Cosette’s odd Wii came in handy. Just Dance was fun for everyone, and was good at tiring out the youngest kids and getting them to sleep. Only 4 people could officially play, but there was nothing stopping the others from dancing behind them, and that was what the family always did, rotating out through the different dances. Jean and Michel always got very enthusiastic. Eponine had never thought they’d be grateful for the wrist straps on wii remotes, but with those two, they were very necessary. As everyone started to get tired, it became movie time. Michel decided on Tangled, and everyone settled in the blankets and cushions to relax. Eponine and Cosette curled up together, wrapped in several blankets and enjoying the closeness. It didn’t take long for Jean and Michel to fall asleep, despite how much they both loved Rapunzel and Flynn. Azelma, being second eldest, was far from falling asleep, enjoying the movie despite occasionally pretending that being a teenager meant she didn’t. Gavroche was still awake as well, though it was getting later. He was used to staying up at odd hours.

Once the film was over, Cosette and Eponine lifted Jean and Michel respectively, taking them to their rooms and tucking them into bed. Jean didn’t stir, but Michel snuggled into Eponine as they lifted him, and they couldn’t keep from smiling at their adorable little brother.

The two met again in the hallway, now devoid of their relative loads, and returned to the lounge.

“Time for bed, you too.” Eponine said, looking at Azelma and Gavroche. Azelma was clearly pretending not to be tired, but had zoned out staring at her phone, with a frown on her face as if she was trying to make herself read it. She didn’t argue, gathering up her favourite blanket to take back to her room with her. Gavroche followed, the least tired of all, and headed to his room. Whether or not he’d actually sleep was impossible to tell, but it was a Saturday tomorrow anyway, so it wouldn’t make much difference. He could sleep in.

With the children sorted, Eponine and Cosette returned to their own room, taking turns in the bathroom first to clean teeth and so on. Azelma and Gavroche would do that, too. From past experience, Eponine knew that Jean and Michel would not be awake enough to manage, and would just be grumpy and confused if they tried to wake them up now. Eponine would tell them to scrub extra hard in the morning. It didn’t matter if they forgot every once in a while, as long as most days they remembered.

Already in a onesie, Cosette didn’t need to change, instead sorting out the blankets. They didn’t need all of them, and she folded several up and put them away in the drawer, before heading to bed. Eponine checked that all the pizza boxes had been put away before joining Cosette, snuggling up to her and kissing her softly. Cuddling her from behind, Eponine’s arms wrapped around Cosette’s middle, Cosette’s hand reaching to hold Eponine’s.

“Night, love.” Eponine whispered into Cosette’s hair, leaning against their girlfriend’s shoulder as if it was a pillow.

“Night.” Cosette responded, a smile on her face as she was hugged by her partner. She’d never get tired of this. Perfect evenings followed by a night cuddling the person she loved. Life couldn’t get any better.

#30 days of domestic fluff #30 days challenge #eposette #eponine #cosette #thernadier siblings #les mis #my writing #genderfluid eponine

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squirenonny · 7 years

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For Want of Yeast

Andie requested some Hunk and Sal and burgers, and this got a little bit out of hand because, I mean. Come on. That’s one of my all-time favorite Hunk moments. I had to do their second meeting justice!

My Ko-fi

[Read on AO3]

Hunk spent a solid three months trying to make a passable burger for the other paladins. When he’d first started he’d thought (naively) that it wouldn’t be too hard. Ground meat grilled up in a patty with some assortment of condiments on a bun. Easy, right? It wasn’t like trying to recreate the perfect texture of ice cream or the heat of a good salsa. They’d found plenty of edible alien meats over the course of their travels, and the condiments all came down to experimentation.

The problem, he soon realized, was the bun.

Bread was hard to find in outer space. Good bread, even harder. Most planets didn’t seem to have anything equivalent to yeast, for one thing, so while flatbreads and crackers and even something like tortillas were plentiful, real bread was not.

And then there was the grain. Once he’d given up on finding bread, Hunk had set out to make it. He had a whole array of flours in his kitchen—this one with the right taste but far too coarse a texture, that one okay texture-wise but bitter. He’d made plenty of passable flatbreads, and once when he’d found something like baking soda he’d managed an imitation banana bread. But yeast breads? Sourdough? Out of the question.

It was amazing how many comfort foods you missed out on when you didn’t have access to Earth microorganisms. Grilled cheese, burgers, pizza. Hell, they didn’t even have yogurt they could trust not to make them all sick.

It figured when he finally found real, genuine, eat-it-with-butter bread, it would be at Vrepit Sal’s.

The paladins had returned to the space mall to resupply, and Hunk had only gone because, frankly, he didn’t trust Coran not to come back with three tons of inedible nutrient sludge. Pidge had happily volunteered to distract Coran with their tech needs, Shiro and Allura were on “miscellaneous necessities” duty, whatever that meant, and Lance was supposed to be helping Keith pick out the best lasers for Pidge’s new castle-defense plan. Hunk had a feeling they would return with the bare minimum of lasers and an overabundance of facial creams, sewing supplies, and assorted 80’s junk from the Earth Store.

Though, to be fair, most Lance’s haul would probably be less self-indulgent than Pidge and Coran’s.

The trip had started out okay enough, despite Hunk seriously considering heading back to watch the castle-ship with Kolivan and Slav. His head was constantly swiveling in search of the mall cop, Varkon, or anyone else who might recognize the “space pirates” from their last misadventure, and he avoided the foot court like the plague for as long as possible, but there was no way to get around the fact that that was where they were supposed to meet up.

Hunk was the first one there, of course. No one expected Keith to be able to drag Lance away from his fun, and Pidge and Coran, together, were the worst sort of enablers. But he’d expected Shiro and Allura to be on time, at least.

He found an empty table on the far side of the food court from Vrepit Sal’s and sat down with his purchases, but the pillars and fake plants hiding him from Sal got in the way of his search for his friends. After five minutes, he sighed, grabbed his bags, and cautiously made his way into the open.

That was when he saw them: a dozen beautiful, flawlessly golden buns. Hunk watched between the leaves of a hot pink shrub as Sal called out orders to his assistant—not the old lady from last time, but a lavender Bytor whose eight arms were tending four skillets and a saucepan simultaneously. They actually looked like a proper kitchen staff, and the line of customers said that at least some of Hunk’s instructions had stuck.

And, okay. Hunk had to be a little bit proud of that, despite the simmer of resentment he felt at the sight of the guy who’d literally tried to kidnap him.

The question was how to sneak a taste of those roles without letting Sal know he was there. Maybe once Allura got back, he could convince her to go Galra and buy a few. Shiro would be on Hunk’s side, probably. He’d once said he’d trade his right arm for a dinner roll—and, yeah, it had been with the same wry smile he always wore when his dark humor reared its head, and, yeah, he’d laughed it off afterwards, always quick to assure Hunk that whatever he was cooking sounded perfect.

But Hunk could hardly forget that that was the one and only time Shiro had ever actually expressed a preference for any particular food. Nor could he ignore that Shiro was particularly quick to devour any kind of carb Hunk set before him—flatbread, pasta, the lumpy orangish tuber they’d dubbed space potatoes.

It would be better if Hunk could surprise him with the bread, but he’d rather ask for help then end up chained to a stove for the rest of his life.

He shifted to get a better view of the restaurant, but his bags slipped, disturbing the shrub he was hiding behind. Hunk froze as Sal’s gaze swept toward him, shooting a plea toward every corner of the universe that Sal wouldn’t spot him.

No such luck.

Hunk yelped as Sal’s eyes widened. Then, as Sal turned to bark something at his line cook, Hunk snatched up his bags and made a break for it. A harried alien surrounded by half a dozen kids stepped into his path at just the wrong moment, and Hunk spun, wishing he’d come in his armor, incognito be damned, just so he’d have something more than a grayish sausage link to brandish in Sal’s direction.

“Stay back!” Hunk called, fumbling with the rest of his bags. “I’m armed.”

Sal stopped, holding up his hands, and Hunk would have laughed at the scene if he weren’t already playing out a lifetime of serving mediocre food under the watchful eye of the Worst Cook in America while Zarkon’s Number One Fan patrolled, muttering to himself about nabbing that pesky pirate just as soon as he had his proof.

“Hunk!” Sal cried, beaming. “Vrekt, kid, it really is you! How’ve you been?”

The greeting—twice as friendly as Hunk had been expecting and at least three times as familiar—caught him off guard, and he slowly lowered his sausage sword. “Uh… fine…?”

Laughing in delight, Sal reached out and clapped him on the shoulder. Hunk yelped, nearly dropping the sausage, and frowned.

“Are you feeling okay?”

“Okay? I’m a lot better than okay! The way this place has turned around since you were here? You’re a real life-saver, kid, you know that?”

Hunk only blinked. Quite suddenly, he found himself being steered back toward Vrepit Sal’s, his babbled protests handily ignored. Hunk could already feel the manacle snapping shut around his ankle.

“And this,” Sal said, blissfully ignorant of the freight train of fear careening through Hunk’s head, “is Luks.”

The Bytor wiped one hand on the towel at their waist and held it out for Hunk to shake while the other seven kept at their tasks: washing vegetables, chopping tubers, searing meat.

“Wow,” Hunk said, shaking Luks’ hand. “You’re… you’re pretty good at that.”

Luks fluffed their tail—legitimately fluffed it, like a frickin’ bird fluffing its feathers—and muttered a quiet thank-you as Sal bundled Hunk off for a tour of the stockroom. Gone were the tubs upon tubs of mush and the freezer-burned odds and ends. This new stock room almost rivaled Hunk’s setup on the castle-ship.

Hunk whistled. “Okay, okay, I’ll admit it. I’m impressed.”

Sal beamed. “It’s all thanks to you, kid. And I mean that. You wanna stick around a while? I’ve been trying to expand the menu, you know. I could use your advice.”

“I don’t know, Sal. My friends...” Hunk trailed off as his eyes fell on several more crates’ worth of bread. “Sorry. Is that bread?”

Sal’s ears swiveled, and he followed Hunk’s gaze to the crates. “Bread?” he said slowly, as though he’d never heard the word before. “They’re called food sponges. I give ‘em out with the special. Good for soaking up the extra sauce, you know?”

“Could I…?”

Hunk barely waited for Sal’s nod before he snatched up one of the buns and lifted it to his ear. It crackled when he squeezed, and it smelled enough like bakeries back home to make Hunk’s mouth water. There was no reason for his heart to be beating against his ribs as he tore off a small piece and popped it in his mouth, nor for his knees to go weak when the bun tasted wonderfully, flawlessly like he’d hoped it would.

“Oh my god,” Hunk moaned. “Where did you get this?”

“Uh… I dunno. My guy bought it off some deep space trader. Never seen anything like it.”

Hunk resisted the urge to scarf down the rest of the bun, his head already spinning with plans for that night’s dinner. Grilled cheese for Pidge, burgers for Lance and Keith, garlic bread and French toast and stuffing and fondue and anything else Shiro could possibly hope for.

“How much?” Hunk demanded, reaching for the credit disc Allura had given him and performing some quick mental math to figure out how much money he had left. Two thousand GAC at the butchers, another fifteen hundred on spices and other kitchen staples…

Hunk grimaced.

“Okay, forget GAC. Would you be willing to part with one of these crates if I showed you another use for these, uh, food sponges?”

Sal seemed confused, but he nodded. “Heck, after last time I’d give you just about anything, but if you don’t mind teaching me a new recipe...”

Hunk grinned. “Awesome. You’re gonna want to take notes on this one, Sal. It’ll revolutionize this food court—mark my words!”

Sal was clearly skeptical of Hunk’s claim—even more so when Hunk selected only a single pan and a spatula. He found some ground meat from the cooler that he recognized as lenna. It tasted a little gamy—more like venison than beef, but wonderfully juicy. It cooked up into a nice patty with just a little bit of salt for seasoning. (Salt was a nearly universal constant, a fact Hunk had learned early on and for which he was still eternally grateful.)

The restaurant was a little thin on condiments, so Hunk went for a minimalist approach, topping the burger with a sharp, cheddar-like cheese, something like mild barbecue sauce, and a leafy vegetable with a taste unlike any Earth food.

He presented the burger to Sal on a freshly sliced space bun, then crossed his arms and sat back for the show. Sal picked it up, considered it for a long moment, then took a bite.

Almost at once, his eyes lit up, and Hunk bit back a laugh as Sal took a second bite almost before he’d swallowed the first. He hollered to Luks and offered them a taste, and then the people at the front of the line were tripping over each other to get a look at the new dish the cooks were so clearly excited about.

Grinning, Hunk clapped Sal on the shoulder. “Well. I think I’ll leave you to your customers.”

Sal was already snatching up ingredients to demonstrate for Luks, but he spared a wave over his shoulder. “Thanks a million, Hunk! You really are a genius.”

Flushing, Hunk turned and headed for the door, a box of buns under one arm, bags dangling from the other. He was barely out the door when he caught sight of a familiar Segway cruising through the crowd.

With a yelp, he dove back into the kitchen. Sal frowned at him, mouth open to ask why Hunk was huddled under the counter like a spooked cat, when Varkon rolled up.

“Security,” Varkon barked. “Clear the way. You!”

Hunk cringed, catching Sal’s eyes as he turned away from the grill. “There a problem, officer?”

“News bulletin,” Varkon said. “Straight from high command. Priority one. The paladins of Voltron have been spotted in the area.” Hunk’s heart dropped as the cold blue glow of a holoscreen washed over Sal’s face. From his hiding place, Hunk couldn’t see the image, but he had a front row seat to the shock and recognition in Sal’s eyes.

Hunk really should have worn his armor. He gave the buns a longing look as he set the crate aside; it was too big, too bulky, and he’d need at least one hand free to push through the crowd.

Then he closed his eyes and got ready to run.

“Haven’t seen ‘em.”

Hunk jumped, biting down on his tongue to keep from gasping aloud, and stared up at Sal. The shock was gone, replaced with bored disinterest. He crossed his arms as Varkon scrutinized him in silence.

“You sure about that?”

Sal snorted. “Course I am. What species is that, anyway? I think I’da noticed if something that funny-looking walked up to my counter.”

Cursing under his breath, Varkon revved his engine. “Curse those paladins. You keep your eyes open, you hear? Let me know if you see them.”

“Right away,” Sal promised dryly. He watched for a long moment, unmoving until Hunk made a break for the door. Sal caught his wrist, holding him in place. “Give it a minute. I’ll tell you when the coast is clear.”

Hunk gaped up at him, but didn’t dare speak. It was a miracle none of the customers had sold him out. Though… none of them were Galra, as far as he’d seen. Just Varkon and Sal and a couple other shop owners. Huh. Hunk had never really stopped to consider the implications of that before.

Sal whipped up a few more plates, never once glancing at Hunk, then shrugged out of his apron and let Luks know he was taking a break. As he headed for the door, he gestured under the counter for Hunk to follow.

“You helped me,” Hunk said, slipping out the employee entrance behind Sal, holding tight to his box of buns. “Why?”

Sal tipped his head to the side. “You know why I named this place Vrepit Sal’s?”

“Uh.” Hunk frowned. “That’s Zarkon’s motto or something, isn’t it? Vrepit sa?”

With a shake of his head, Sal chuckled. “Zarkon’s motto. Kid, that’s a Galra saying, and a lot of us don’t like what Zarkon’s turned it into. You know what it means?”

“No,” Hunk said. “I don’t.”

“It means making yourself better, all the time, every day. It means not settling for something just because it’s always been that way. Which is ironic, because that’s exactly what I was doing—settling. I’d stopped trying before I met you. Why put the effort into something no one’s interested in anyway, right? I mean, who ever heard of a Galra chef?”

Hunk glanced over his shoulder, scanning the crowd for Varkon. And for his friends—they had to have finished by now. What if Varkon had found them? “You saved me because I taught you to cook?”

“I saved you cause you taught me to care. You ain’t like most people ‘round here. I figure if those other paladins are anything like you, then maybe I don’t want Zarkon to find you. Maybe I want you out there shaking things up.” He paused, then smiled. “I guess what I’m saying is… vrepit sa, paladin Hunk.”

The smile caught Hunk off guard, and he had to choke back tears as he shook Sal’s outstretched hand, albeit clumsily. “Vrepit sa, Sal. I’ll try to come visit you sometime, okay?”

Sal’s face softened. “I’d like that. Take care of yourself, you hear?”

Hunk nodded, hoisted the groceries, and backed away. He felt like he should say something, but he couldn’t find the words. Sal smiled knowingly, inclined his head, then turned and vanished into the crowd.

#voltron #vld #hunk #hunk garrett #vrepit sal #ko-fi request #fic #thank you!

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thehungrykat1 · 5 years

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Sunday Fiesta Starts Tomorrow at S Kitchen in Sheraton Manila

When I was a little girl, I remember being so excited to attend our town festivals and fiesta. There was so much food everywhere, with games, pageants, and activities happening the entire week! People would go door to door and all the houses would be sharing their feasts with everyone, including all the delicious lechon! Sadly, we don’t have those kinds of fiestas here in Manila, and it’s not easy traveling during the festival season. Thankfully, Sheraton Manila Hotel is bringing the fiesta experience right to us as it launches its Sunday Fiesta lunch buffet starting June 9, 2019 at S Kitchen.

The Sunday Fiesta is an elevated buffet experience highlighting our local Filipino cuisine. Sundays are usually reserved for special gatherings with family and friends, so this new type of Sunday Brunch buffet is definitely a welcome addition. Sunday Fiesta is available from 12:00nn to 3:00pm every Sunday for only P2,500 nett per person. The Hungry Kat was invited last Thursday to a sneak preview of what diners and foodies can expect at Sheraton Manila starting tomorrow.

S Kitchen is the all-day dining restaurant of Sheraton Manila Hotel which officially opened its doors earlier this year in January. With sleek interiors, high ceilings, and full-length glass windows facing the NAIA Terminal 3, S Kitchen makes casual dining a luxury in this busy and hectic part of the city. Here you can savour all-time favorite global dishes and elevated Filipino cuisine using the finest local produce and traditional techniques.

S Kitchen also has two private dining rooms which can be combined for bigger groups. The Sunday Fiesta is set up like your typical town festival where diners can roam around and partake of all the sumptuous offerings in each buffet station. Sheraton Manila Executive Chef Kiko Santiago is one of the only Filipinos to head an iconic hotel brand, so he is highlighting our local cuisine to the global community.

Refreshments are included in the buffet price so start with some local thirst quenchers like the Buko Pandan, Melon Juice, Pineapple Lychee, or Coffee Jelly. Soda, coffee and tea are also included.

The Bread Station offers a wide array of breads and pastries for those who want to fill up on carbs. I suggest taking it slow in this section and focusing on the other more interesting areas of the fiesta.

Cheese lovers have a good selection of cheeses to choose from including Comte Cheese, Blue Cheese, Brie, and Manchego as well as an assortment of hams like Beef Pastrami, Mortadella, and Bayonne Ham. I also saw some Salmon Gravlax and Tanigue Gravlax here.

The main highlights at the Sunday Fiesta are of course, the Filipino delicacies. You can find familiar local appetizers such as Chicharon Bulaklak and Crispy Tadyang which you can dip in lots of vinegar. They also have Itlog na Maalat, Adobo Dilis, Crispy Pusit, and Ensaladang Mangga.

Go around the different stations and you will discover some colorful dishes such as the Adobo sa Gata Suso, Binalot na Laing, Miki Batchoy, and Crispy Pancit Canton. There’s soup that you can customize like the Seafood Pachero and the Kansi, an Illongo specialty from Bacolod which is made from beef bone marrow and vegetables.

The Kare-Kare is always a popular dish in every household so you will also find this at the Sunday Fiesta. There’s a Spicy Kalderetang Kambing dish for those who want something a bit more exotic.

Aside from Filipino favorites, S Kitchen also has other international stations to satisfy all types of diners. The Sashimi station comes with delectable slices of salmon and tuna sashimi as well as some maki and rolls.

Chinese dimsum baskets with Hakao, Siomai, Siopao, Pork Spareribs and more can be found on this side of the buffet.

Then there’s the Italian station offering pizzas with a local twist. S Kitchen likes to incorporate local flavors on international dishes so you can find items like the Vegetable Adobo Lasagna and other fusion dishes.

There is a Pasta Station as well where guests can choose their own type of pasta which will be prepared a la minute. The Bicol Express Pasta by Chef Kiko is one of their signature creations with its familiar coconut cream flavors combined with fresh seafood ingredients.

The Indian Station has the Braised Beef in Marsala and Mushroom and other interesting dishes like the Baked Mahi Mahi with cajun dill sauce, Chicken Makhanwala, and Dhingri Makai Palak.

The Thai Green Curry Chicken comes with authentic Thai flavors and spices. This would go really well with some steamed rice.

What I really like at the S Kitchen Sunday Fiesta is their seafood selection. The cold seafood station has prawns, mussels, and crabs ready to be eaten as is or to be sent back to the kitchen to be cooked as you like it. I had mine prepared as Prawns and Mussels in Butter Garlic.

But I was more surprised when I saw all these live Mud Crabs just waiting to be picked! The Sunday Fiesta has a “paluto” wet market section where you can choose your seafood and have it fried, steamed, grilled, or whatever you fancy. They also have squid, seabass, clams, and these big Red Grouper which are quite expensive so you can really get your money’s worth at this buffet.

I asked the server to cook the Mud Crabs in Lemon Butter and the Red Garoupa in Sweet and Sour Sauce. These will then be prepared and delivered straight to your table. Sweet and Sour Lapu Lapu is a favorite of mine even during my childhood days so this really feels like a big fiesta to me.

For steak lovers, you must try the Coffee Rub Australian Beef Rump at the carving station. Get a slice or two and have it seared on the grill for a juicier and smokier steak.

But the highlight of any festive Filipino gathering is always the Lechon. You can find the Lechon de Leche and all these delicious meat being smoked at the “pit”. There’s pork liempo, roasted chicken, pork barbecue, and even sticks of isaw, a popular street food made from chicken and pig intentines.

We even got to try a special lechon variety that afternoon, the Lechon Stuffed with Paella. This complete dish comes with crispy lechon skin and delectable meat plus fragrant paella rice inside the pig. Grab some liver sauce and you have an entire fiesta right here.

A Filipino festival also comes with lots and lots of sweets for dessert. S Kitchen has an entire section filled with yummy treats for kids and adults alike. There’s ube pastillas, truffles, chocolate cookies, and macarons on this side.

Some of the cakes on display that afternoon included the Strawberry Roll, Sheraton’s Chocolate Cake, Egg Tart, and Mango Pili Sans Rival.

On the other side you can find the Ube Keso Maja, Biko with latik, and Sapin-Sapin. There’s also a live Palitaw station where these flat sweet rice cakes are freshly made.

The Ice Cream station is quite a delight with its emphasis on local flavors like Calamansi Sorbet, Melon Sorbet, and Strawberry Watermelon Sorbet. My favorite flavor was the Roasted Marshmallow Ice Cream which comes with gooey pieces of roasted marshmallows inside.

The Sunday Fiesta at S Kitchen is truly a special kind of Sunday Brunch that the entire family with enjoy. There’s no need to travel all the way to the provinces to experience a Filipino fiesta, because Sheraton Manila Hotel brings the fiesta to Manila every Sunday. For only P2,500 nett, this is a festive experience everyone will surely remember.

S Kitchen

G/F Sheraton Manila, 80 Andrews Ave, Newport City, Pasay

902-1800

www.sheratonmanila.com

Facebook Page

#SundayFiesta #SheratonManila #SKitchen #ResortsWorldManila #Filipino #Lechon #Buffet #SundayBrunch

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theiskwad-blog · 5 years

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The Power of Positivity

Monday, November 30, 2018

Today, I experienced one of the best days of my life. I woke up this morning feeling optimistic, and hoping to have a productive day. The sun was shining brightly through the curtains telling me to rise and start my morning routine. I was hesitant to do so but the smell of the fried garlic and butter made me ease my doubt. I jumped out of my bed, a delicious breakfast of pancakes with syrup and tasty fried rice with diced bacon was waiting for me on the table. I gobbled it down as quick as a flash. I grabbed my school bag, shouted “bye!” to my Mom and dashed out of the door to school. When I arrived at school, I settled at the rightmost corner of the classroom patiently waiting for our subject teacher to arrive. When she arrived, I saw her holding papers. I automatically felt frantic because I’m guessing it is our papers the last time we had a quiz. She called someone to distribute it to its respective owners and my classmate was already in front of me. She handed me my paper and I fidgety reached it. I closed my eyes and breathe deeply, hoping and feeling positive that I get a high score. I was silently praying inside and reminiscing the day when we took the quiz. As far as I could remember, I studied our lesson before that day. I was nervous. This quiz matters to me because I am trying to improve my grades this semester. I slowly opened my eyes and I almost shouted in glee. Guess what? I got 20 out of 20. I couldn’t believe it! Thank you, Lord, for this early blessing of yours! Because of that, my optimism remains the whole day. It is definitely true that when we think and believe in good things, it will eventually happen. Negativity will never foster if your heart and mind are full of positivity. Today, another lesson I learned. It is about how powerful positivity is, and how does it affect our daily life in any aspect. Moving forward, we also had our discussion that morning, the same day that I got a perfect score in my quiz. I was having fun listening to our teacher and before I knew it, it was already lunchtime. The menu today is my favorite, spaghetti bolognaise! After eating lunch, I came home and was met with the most amazing surprise by my Mom telling me that we were going out to the cinema and to pizza hut for dinner. We had a fantastic time! And now, I’m sitting on my bed writing this entry, remembering all the fun things that just happened today. Before closing this entry, I am hoping that positivity will still linger on me for the rest of our lives. No more regrets just love.

-Jacky Bugas

Tuesday, November 31, 2018

Today is Tuesday. Another day to start and do some school stuff. I was honestly having a hard time coping up in our lesson so I’m trying to lift up my mood by telling myself to do my best in the school. One of the factors that hinder me to improve my grades is the great number of late in my record. I always arrived at school ten minutes after seven because of some reasons. Sometimes I couldn’t make it on time because I was not able to wake up early or because of delayed transportation. Anyway, I made a promise to myself that I should go to school on time. Yesterday night, while I was doing my assignment I realized that if I continue to be a latecomer it will definitely affect my academic performance big time. When morning came, I was proud of myself because I just did what I promised to myself last night. I arrived at school 6:48 Am. It was very unusual for me but I know that perseverance is the key to this change I made. Later that day, I was doing nothing but think about my boyfriend. Yes, I do have a boyfriend and I am so thankful that people around me were able to understand and accept the real me. Seeing articles and post in any social websites about the LGBTQ Community made me more open and speak up for myself. My boy, he may not be the perfect boy but he possessed characteristics that made me fall for him even more. He is thoughtful, gentleman, and he acknowledged me for who I am. Honestly, only a few people who are close to my heart knew about our relationship but I am hoping that one day if I’m going to introduce him to everyone, I hope they will accept us. I experienced being judged and discriminated by someone after knowing our status with my boy but who are they to stop my happiness? And that didn’t stop me from expressing myself, I just said to myself that time that there are still a lot of people who will accept us, especially my friend and family, and now they are the real source of my confidence. Nonetheless, I am always positive that one day; they will learn to accept us and our relationship, just like how my partner accepted me. Be optimistic on the things that you do, and eventually it will results in positivity too.

-Clent Emong

#bepositive #diary

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seedertitle0-blog · 5 years

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Vegan Options at the Denver International Airport

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Because of its hub status and snowy location, I have spent many, many hours at the Denver Airport.

Luckily, as far as airports go, it’s not a bad one for the vegan traveler. In addition to several stores where a person can amuse herself during an unexpected layover, there are also many vegan options for times when one’s travel rations have run out.

(Need ideas for travel food? Check out these vegan tips for taking food on a plane.)

Here’s a list of your vegan options and where you can find them at the Denver Airport. (As always, check with your server about the ingredients when you order since menus change.)

Pro tip:

Remember, the A, B, and C gates can all be quickly accessed by way of the tram at the lower level of the Denver Airport. If you have the time, go exploring.

Auntie Anne’s – C Gates, Near gate C26

As long as you ask for the pretzels to be made without butter, these pretzels can be prepared vegan:

Original

Cinnamon Sugar

Sweet Almond

Garlic

Jalapeño

Raisin

Bee Fruity & Nutty – B gates

This kiosk offers a variety of dried fruits and nuts.

Ben & Jerry’s – A gates, Center core

Vegan flavor PB & Cookie is available at all scoop shops. It has an almond milk base, as well as swirls of peanut butter, and chunks of sandwich cookie.

To read my full review of Ben & Jerry’s PB & Cookie, check out this post on Ben and Jerry’s vegan.

Cantina Grill – B Gates Mezzanine & Jeppesen Terminal, East Side Level 6

Cantina Grill has three different kinds of salsa, a vegetarian taco, burrito, and taco salad, which are vegan without the addition of cheese or sour cream. Their burritos can also be ordered as a bowl.

The black and pinto beans are made without lard. The rice is made with water, not animal-based broth. They also offer tofu sofritos, which are similar to the tofu sofritas at Chipotle.

(Read about the Chipotle sofritas in my post on vegan fast food.)

Cantina Grill has both a to-go area and a restaurant-style area, where food can be ordered at the table instead.

Einstein Bros. Bagels – C Gates Center Core, Jeppesen Terminal Eastside

Many of the bagels at this chain are vegan. (Obviously the Honey Whole Wheat is out and any that have cheese. The pumpernickel & chocolate chip are also not vegan.)

You can see their nutritional information here. (If it has cholesterol, of course, it’s not vegan since there’s no cholesterol in plant foods.)

Add hummus and veggies, and it’s a filling sandwich for on the go. Einstein Bagels recently added Daiya dairy-free cream cheese to their spread options as well!

Etai’s Bakery Cafe – B gates, Near gate B23

While the rest of the menu doesn’t look vegan-friendly, they do offer a vegan chocolate cake.

Heidi’s Brooklyn Deli – B Gates, Near B87

Three kinds of smoothies at this location appear to be vegan. Double check before ordering that nothing else is added to the drink.

Triple berry: Strawberries, blueberries, banana, apple juice

Summer splash: Strawberries peaches, banana, apple juice

Blueberry monster: Blueberries, banana, apple juice

Jamba Juice – B Gates Mezzanine

For a vegan option, get one of the All Fruit Smoothies or Fruit & Veggie Smoothies.

Lounge 5280 Wine Bar – B Gates Mezzanine

Possible vegan options at Lounge 5280 Wine bar include:

Marinated mixed Greek olives

Roasted almonds

Rosemary bread with olive oil & balsamic glaze

Edamame-mint hummus

House salad

Double check with your server before ordering.

Mesa Verde Bar & Grill – A gates Mezzanine

There appear to be several vegan options at Mesa Verde. However, I haven’t ordered there. So be sure to double check with your server before ordering.

Possible vegan options include:

Chips & guacamole

Salsa

Portobello mushroom street tacos (with no cheese)

Veggie burrito (with no cheese)

Fresh fruit

Modern Market – B gates, Center core & C gates, Near C28

Modern Market is a Colorado chain focused on natural foods. Almost all of their salads can be made vegan with a few tweaks (i.e. by substituting tofu and/or using avocado instead of cheese.)

Most of their salad dressings, except for the creamy dressings, are vegan, because they use agave syrup instead of honey.

They always have at least one vegan soup. A lot of their sandwiches can be made vegan by substituting tofu.

Current vegan options at Modern Market include:

Superfood salad with spinach/kale blend, quinoa pilaf, grape, carrot, almond, champagne vinaigrette. This usually comes with feta, so ask that it be omitted.

Wintergreen salad with spinach, apple, roasted potato, date, walnut, agave herb vinaigrette. This usually comes with goat cheese, so ask that it be omitted.

Curry split pea soup

Southwestern tofu scramble with avocado and potatoes. This usually comes with pepper jack cheese, so request that it be omitted.

They have steel cut oats on the menu that appear to be vegan; however, they aren’t marked vegan. So ask the staff to clarify.

You can read all about my last visit to one of their other locations by clicking on this Modmarket review.

New Belgium Hub – B gates, Near gate B60

New Belgium has a couple of items that appear to be vegan. However, I haven’t had a chance to personally order from there. So double check with your server before ordering.

Possible vegan options include:

Stuffed roasted portobello mushroom

Heart healthy spinach & kale salad (Request that they omit the cheese)

French fries

Pour La France – B gates, Center core

Pour La France offers soy and almond milk for their coffee beverages.

Que Bueno – B Gates, Near B52

Que Bueno offers burritos, chips, salsa, and guacamole.

I had a vegetable burrito with black beans (request no cheese) and a side of chips & guacamole during my last visit. The vegetables had a good amount of spice on them, making the burrito less bland than some other airport options. It’s also very big, making it large enough for two people to share.

For more heat, ask for a container of sliced jalapeños to go.

Root Down – C Gates

This Denver-area restaurant focused on seasonal and local fare now has an airport location at the top of the escalators from the tram. If you’re looking for a nice, sit-down vegan meal at the Denver airport, this is it.

On the menu, there is a “V” next to the items that can be prepared vegan by request. Be sure to tell your server that you’re vegan.

The veganizable options include:

Sweet potato fries (with no yogurt)

Pozole

House salad

Roasted beets (with no goat cheese)

Harissa roasted carrot salad (with no feta)

Edamame hummus

Shoyu ramen (with no egg)

Veggie burger

Country fried tofu bento box

Tofu scramble (until noon)

On my most recent visit, I ordered the country fried tofu bento box, which came with coconut wild rice, edamame, mushrooms, and a salad. It is vegan by default.

This country fried tofu bento is $22. I was a little disappointed they didn’t fill all of the areas of the bento box for that price point.

Glasses of wine start at $18. So be prepared that dinner for one with wine plus tax and tip can easily veer towards $50.

The bento box was tasty, though, and filling.

I asked about their veggie burger. They make it in house. The server said that it’s completely vegetable-based, no beans or soy.

However, they do use breadcrumbs for binding. So it’s not gluten-free.

If you don’t have time for a sit-down meal, they also have a to-go area that includes a free standing water station.

Possible vegan options include:

Hummus bento box

Chia pudding

Roasted beet salad (without cheese)

Click here for a full review of the DIA location of Root Down.

Starbucks Coffee – B Gates, Near B83 & B90

In addition to specialty coffees with soy, coconut, and almond milk, one can typically find oatmeal, bagels with avocado spread, a variety of nuts, dried fruit, and potato chips for sale.

Read more about Starbucks vegan options in this post about vegan fast food.

Steve’s Snappin’ Dogs – B gates, Near B24

Lots of their veggie dogs and burgers can be prepared vegan at Steve’s Snappin’ Dogs, as well as french fries, green beans, and sweet potato tots.

I haven’t eaten their personally, but word on the street is that it’s an affordable option, where you basically build your own dog. Plus, they really load up the veggie dogs with vegetables.

See pictures from their standalone location on That Was Vegan?

Tamales by La Casita – C Gates, Center Core

This Mexican restaurant has vegan options, including a breakfast burrito. (Hold the cheese and egg, add beans.)

TCBY Frozen Yogurt – C Gates, Center Core

This fro-yo stand now offers vanilla almond milk frozen yogurt. (Thanks to Leslie for letting me know!)

Timberline Steaks & Grille – C Gates, Center core

They offer a hummus plate & house salad that appear to be vegan. Ask your server before ordering.

Vino Volo – A Gates, Near A49

They have a few options that appear to be vegan-friendly including:

Cured olives

Marcona almonds

Kale & blueberry salad

Double check with your server before ordering.

Wetzel’s Pretzels – B gates, Near B23

As long as you order them without butter, the Wetzel bits & original pretzel are vegan.

Wolfgang Puck Express – B Mezzanine

Wolfgang Puck Express offers a variety of salads with mixed greens and spinach that can be made vegan by omitting the animal products. For easier ordering, sit at the bar and chat with the servers about mixing and matching your salad ingredients.

They also have a changing soup of the day, which may or may not be vegan.

Unfortunately, a cheeseless pizza at Wolfgang Puck Express is not vegan, because the crust is made with honey.

One more note about vegan Denver Airport options:

Lots of the stores with magazines, books, and snacks also have vegan options like dried fruit, nuts, and chips. Keep them in mind for a last minute, grab and go option.

For more vegan options at airports, check out my posts on LAX airport food, Detroit Metropolitan Airport, and the Minneapolis St. Paul Airport.

Denver Airport Vegan Guide originally posted July 2013. Content updated March 2019.

Source: https://cadryskitchen.com/vegan-options-at-the-denver-international-airport/

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foodieoutloudblog-blog · 6 years

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17 Restaurants That Will Make Your Night Seeing A Broadway Show Spectacular

1. Tony’s DiNapoli

Family style Italian, huge portions and the quality sings just as highly as the quantity. They have the Best Chicken Parm you’re ever going to have in your life, and the red marinara sauce, is so good you’ll be wishing you had a gallon to take home.

What to Order; Mozzarella en Carozza, Chicken Parm, Rigatoni Alla Vodka, Tony’s Salad, Shrimp Orreganata, (When in season) Lasagna

2. Virgil’s Real Barbecue

Finger linkin’ good smoky meaty barbecue with the best sides to go with! The Train Wreck Fries are the solution to all your problems, unlike any other fries you’ll ever have in your life!

What to Order; Train Wreck Fries, Pulled Pork Sandwich, Chicken Wings, Burgers, Onion Rings, Peanut-butter Pie

3. GYU-KAKU Japanese Barbecue

Think Hibachi but at the next level, and for a killer great price at happy hour. This place is a STEAL. Happy Hour is at the bar all day, and 11AM-6PM at the tables. Come here for happy hour with your family before the show, you’ll be able to tolerate their lack of city direction, and you have a new happy hour hang that won’t put you in debt this year.

What to Order; Mojitos, Bistro Hangar Steak, Garlic Rice, Spicy Tuna Volcano, Salmon, Seaweed Salad

4. Victors Cafe

Cuban food that will make you forget that you are in NYC! It’s like hopping an express jet to the Caribbean islands.

What to Order; Appetizer Sampler, Ropa Vieja, Ceviche, Cuban Burger

5. Schmackarys

Theres a reason that people are lined up out the door deep in the winter for Schmackarys cookies. Satisfy that sweet tooth for the show by going here for dessert or taking these lip schmackin good cookies with you into the theatre. I mean, discreetly eat them in the theatre, don’t make a production out of it ;) (All below depend on the daily offerings)

What to order; Pistachio, Schmores, Carrot Cake, Hummingbird, Maple Bacon, Chocolate Chip, Funfetti, Fluffer Nutter

6. OBAO

Upscale yet comforting Thai food in the heart of midtown! Romantic atmosphere, unique flavors!

What to order; Kimchi Fries, Pad Thai

7. Black Tap Craft Burgers

A little bit further away from the theatre district, a nice walk! The burgers here will change your life! This is the only burger in NYC that I could put up there that tops Shake Shack.

What to order; The Texan, Sweet Potato Fries, Regular Fries, Crispy Brussels Sprouts, Shakes

8. Mad Dog & Beans Mexican Cantina

Nachos. Margs. Bomb Dot Com Mexican fare. Thats really all you need to know. You can easily eat your body weight in their made to order GUAC! A doable walk towards the theatre scene. You’re guaranteed to enjoy any show after one or two of their killer margs.

What To Order; Mexican Style Nachos (add Chicken or Beef), Mexican Street Corn, Guacamole, Margaritas, Tapequena (Amazing Steak & Enchilada), Pulled Pork Sliders, Chicken Wings

9. Capital Grille

Don’t freak out. Something worth inquiring about is their pre theatre pre fixed menu. Its $40 per person if they still have it! If not, raise a glass, have your man pay, get some drinks and the lobster mac and cheese and when you’re hungry later you can make a pit stop at our next recommended place.

What to Order; Pre Theatre Fixed Menu (Reservation Suggested), Lobster Mac & Cheese

10. Juniors Cheesecake

A classic loved favorite! Diner food to the next level and famous for making NYC crave cheesecake!

What to order; Red Velvet cheesecake, Burgers, Fried Chicken, Grilled Cheese, Cheese Blitzes

11. Quality Italian

I’ve never been here, but how could you go wrong with a pizza thats made out of chicken parm. If you get here before me. Shoot me a message with how it was!

What to Order; Chicken Parm Pizza

12. Magnolia Bakery

Maybe you’re the kind of person in need of an instant pick-me-up prior to a Broadway show. Well the performers can relate! Their cupcakes are so velvety and their banana pudding is a MUST!

What to Order; Red Velvet Cupcake, Original Banana Pudding, Devils Food Chocolate Cupcake, Pumpkin Cheesecake

13. Clinton Street Baking Co.

Perhaps you’re catching a matinee? Score a kick ass brunch at Clinton Street Baking Co. The best blueberry pancakes with Maple butter you’re ever going to have!

What To Order; Blueberry Pancakes, French Toast, Blueberry Cheesecake

14. City Kitchen

Last minute decision to go to the theatre tonight? Need something quick, but amazing? City Kitchen is Times Square’s go-to food court. They have everything from Dough Donuts, Whitman’s Burger, Kuro-Obki Ramen, Luke’s Lobster (personal favorite) and much more!

15. John’s On 12th

Hop a cab, live large to get up to the Theatre District. John’s on 12th is that comforting Italian, that is so classic, melt in your mouth, homemade and old school. Cash only, but oh so worth every penny.

What To Order; Tuscan Ragu with Homemade Pappardelle

16. Red Farm

Upscale Asian Fusion. Katz’s Pastrami Egg Rolls are worth a trip here alone!

What to Order; Katz’s Pastrami Egg Rolls

17. BEA

Cocktails reign supreme here, as do the Duck Turnovers. Yup. A must experience.

What to Order; Duck Turnover, The Spring Pong

Next time you are seeing a Broadway show, make one of these to die for restaurants your pre show pit stop. No might at the theatre should go without eating! Tony’s is our number one choice, above all. If you’re in a hurry, City Kitchen. If you got TIME, venture to the Upper West Side for Red Farm, if you got cash hit up John’s on 12th. If you’re just here for the booze Gyu-Kaku, so that you can make rent next time it comes around after you’ve splurged on those Hamilton tickets! All of these restaurants are #FOLapproved ! Satisfy those cravings amongst your travels and connect with @foodieoutloud on Instagram. Finding you banngin food everywhere.

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easyfoodnetwork · 4 years

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A McDonald’s breakfast buffet. An all-you-can-eat Taco Bell. This isn’t the stuff dreams are made of, but a real yet short-lived phenomenon. When we think of buffets, we tend to think of their 1980s and early ’90s heyday, when commercial jingles for Sizzler might have been confused with our national anthem. We think of Homer Simpson getting dragged out of the Frying Dutchman, “a beast more stomach than man.” I think of my parents going on buffet benders resembling something out of Hunter S. Thompson’s life, determined to get their money’s worth with two picky kids. What we don’t typically think about, however, is the fast-food buffet, a blip so small on America’s food radar that it’s hard to prove it even existed. But it did. People swear that all-you-can-eat buffets could be found at Taco Bell, KFC, and even under the golden arches of McDonald’s. That it could have existed isn’t surprising. The fast-food buffet was inevitable, the culmination of an arms race in maximizing caloric intake. It was the physical manifestation of the American id: endless biscuits, popcorn chicken, vats of nacho cheese and sketchy pudding — so much sketchy pudding. Why, then, have so many of us failed to remember it? How did it become a footnote, relegated to the backwoods of myths and legends? There are whispers of McDonald’s locations that have breakfast buffets. Was there, in fact, a Taco Bell buffet, or is it a figment of our collective imaginations? Yes, someone tells me — an all-you-can-eat Taco Bell existed in her dorm cafeteria. Another person suggests maybe we were just remembering the nachos section of the Wendy’s Superbar. The fast-food buffet was inevitable, the culmination of an arms race in maximizing caloric intake. The fast-food buffet lives in a strange sort of ether. You can’t get to it through the traditional path of remembering. Was there actually a Pizza Hut buffet in your hometown? Search your subconscious, sifting past the red cups that make the soda taste better, past the spiffy new CD jukebox, which has Garth Brooks’s Ropin’ the Wind and Paul McCartney’s All the Best under the neon lamps. Search deeper, and you might find your father going up for a third plate and something remaining of the “dessert pizzas” lodged in your subconscious. This is where the fast-food buffet exists. The history of the buffet in America is a story of ingenuity and evolution. Sure, it originated in Europe, where it was a classy affair with artfully arranged salted fish, eggs, breads, and butter. The Swedish dazzled us with their smorgasbords at the 1939 World Fair. We can then trace the evolution of the buffet through Las Vegas, where the one-dollar Buckaroo Buffet kept gamblers in the casino. In the 1960s and 1970s, Chinese immigrant families found loopholes in racist immigration laws by establishing restaurants. They brought Chinese cooking catered to American tastes in endless plates of beef chow fun and egg rolls. By the 1980s, buffets ruled the landscape like family dynasties, with sister chains the Ponderosa and the Bonanza spreading the gospel of sneeze guards and steaks, sundae stations and salad bars along the interstates. From Shoney’s to Sizzler, from sea to shining sea, the buffet was a feast fit for kings, or a family of four. And of course, fast-food restaurants wanted in on the action. As fast-food historian and author of Drive-Thru Dreams Adam Chandler put it, “every fast food place flirted with buffets at some point or another. McDonald’s absolutely did, as did most of the pizza chains with dine-in service. KFC still has a few stray buffets, as well as an illicit one called Claudia Sanders Dinner House, which was opened by Colonel Sanders’ wife after he was forbidden from opening a competing fried chicken business after selling the company. Wendy’s Super Bar was short-lived, but the salad bar lived on for decades.” How something can be both gross and glorious is a particular duality of fast food, like the duality of man or something, only with nacho cheese and pasta sauce. In a 1988 commercial for the Superbar, Dave Thomas says, “I’m an old-fashioned guy. I like it when families eat together.” A Wendy’s executive described the new business model as “taking us out of the fast-food business.” Everyone agrees the Wendy’s Supernar was glorious. And gross, everyone also agrees. How something can be both gross and glorious is a particular duality of fast food, like the duality of man or something, only with nacho cheese and pasta sauce. “I kind of want to live in a ’90s Wendy’s,” Amy Barnes, a Tennessee-based writer, tells me in between preparing for virtual learning with her teenagers. The Superbar sat in the lobby, with stations lined up like train carts. First, there was the Garden Spot, which “no one cared about,” a traditional salad bar with a tub of chocolate pudding at its helm, “which always had streams of salad dressing and shredded cheese floating on top.” Next up was the Pasta Pasta section, with “noodles, alfredo and tomato sauce…[as well as] garlic bread made from the repurposed hamburger buns with butter and garlic smeared on them.” Obviously, the crown jewel of the Superbar was the Mexican Fiesta, with its “vats of ground beef, nacho cheese, sour cream.” The Fiesta shared custody of additional toppings with the salad bar. It was $2.99 for the dining experience. Santa Claus. The Easter Bunny. The McDonald’s Breakfast Buffet. The marriage of Wendy’s and the Superbar lasted about a decade before it was phased out in all locations by 1998. Like a jilted ex-lover, the official Wendy’s Story on the website makes zero mention of Superbar, despite the countless blogs, YouTube videos, and podcasts devoted to remembering it. At least they kept the salad bar together until the mid-2000s for the sake of the children. Santa Claus. The Easter Bunny. The McDonald’s Breakfast Buffet. Googling the existence of such a thing only returns results of people questioning the existence of this McMuffin Mecca on subforums and Reddit. Somebody knows somebody who passed one once on the highway. A stray Yelp review of the Kiss My Grits food truck in Seattle offers a lead: “I have to say, I recall the first time I ever saw grits, they were at a McDonald’s breakfast buffet in Alexandria, Virginia, and they looked as unappetizing as could be.” However, the lead is dead on arrival. Further googling of the McDonald’s buffet with terrible grits in Alexandria turns up nothing. I ask friends on Facebook. I ask Twitter. I get a lone response. Eden Robins messages me “It was in Decatur, IL,” as though she’s describing the site where aliens abducted her. “I’m a little relieved that I didn’t imagine the breakfast buffet since no one ever knows what the fuck I’m talking about when I bring it up.” “We had traveled down there for a high school drama competition,” she goes on to say. “And one morning before the competition, we ate at a McDonald’s breakfast buffet. I had never seen anything like it before or since.” I ask what was in the buffet, although I know the details alone will not sustain me. I want video to pore over so I can pause at specific frames, like a fast-food version of the Patterson–Gimlin Bigfoot footage. Robins says they served “scrambled eggs and pancakes and those hash brown tiles. I was a vegetarian at the time so no sausage or bacon, but those were there, too.” McDonald’s isn’t the only chain with a buffet whose existence is hazy. Yum Brands, the overlord of fast-food holy trinity Taco Bell, Kentucky Fried Chicken, and Pizza Hut, is said to have had buffets at all three restaurants. I confirm nothing, however, when I reach out to the corporate authorities. On the KFC side, a spokesperson offers to look into “some historical information,” but doesn’t get back to me. My contact at Taco Bell tells me, “I’ll look into it. Certainly, nothing in existence today. I’ve never heard of it. Looks like there are a couple threads on Reddit.” Reddit, of course, speculates a possible Mandela Effect — the phenomenon of a group of unrelated people remembering a different event than what actually occurred — in the existence of Taco Bell buffets. But I have a firmer lead in Payel Patel, a doctor who studied at Johns Hopkins, who tells me there was a Taco Bell Express in her dorm that was included in an all-you-can-eat meal plan option, though it only lasted one fleeting year. “You could order anything, like 15 nachos and 11 bean burritos,” she says, “and they would make it and give it to you, and you walked off without paying a cent.” A Johns Hopkins student newsletter published in 2001 corroborates the existence of the utopian all-you-can-eat Taco Bell, saying, “you can also gorge yourself on some good old Taco Bell tacos and burritos. Don’t forget, it’s all-you-can-eat. Just don’t eat too much; you don’t want to overload the John.” There are some concrete examples of fast-food buffets that still exist today. When a Krystal Buffet opened in Alabama in 2019, it was met with “excitement and disbelief,” according to the press release. Former New Orleans resident Wilson Koewing told me of a Popeye’s buffet that locals “speak of as if it is a myth.” When I dig deeper, I come across a local paper, NOLA Weekend, which covers “New Orleans Food, things to do, culture, and lifestyle.” It touts the Popeye’s buffet like a carnival barker, as though it is simply too incredible to believe: “The Only Popeye’s Buffet in the World! It’s right next door in Lafayette! Yes, that’s right: a Popeyes buffet. HERE.” Somehow, the KFC buffet is the most enduring of the fast-food buffets still in existence. And yet everyone I speak with feels compelled to walk me through the paths and roads leading to such an oasis, as if, again, it were the stuff of legends. There are landmarks and there are mirages, and the mirages need maps most of all. To get to the KFC buffet in Key Largo, Tiffany Aleman must first take us through “a small island town with one traffic light and one major highway that runs through it. There are the seafood buffets and bait shops, which give way to newfangled Starbucks.” The buffet adds the feel of a hospital cafeteria, the people dining look close to death or knowingly waiting to die. New Jerseyan D.F. Jester leads us past the local seafood place “that looks like the midnight buffet on a cruise ship has been transported 50 miles inland and plunked inside the dining area of a 1980s Ramada outside of Newark.” Descriptions of the food are about what I would expect of a KFC buffet. Laura Camerer remembers the food in her college town in Morehead, Kentucky, as “all fried solid as rocks sitting under heat lamps, kind of gray and gristly.” Jester adds, “for all intents and purposes, this is a KFC. It looks like one, but sadder, more clinical. The buffet adds the feel of a hospital cafeteria, the people dining look close to death or knowingly waiting to die.” Then Jessie Lovett Allen messages me. “There is [a] KFC in my hometown, and it is magical without a hint of sketch.” I must know more. First, she takes me down the winding path: “the closest larger city is Kearney, which is 100 miles away and only has 35K people, and Kearney is where you’ll find the closest Target, Panera, or Taco Bell. But to the North, South, or West, you have to drive hundreds of miles before you find a larger city. I tell you all of this because the extreme isolation is what gives our restaurants, even fast-food ones, an outsized psychological importance to daily life.” The KFC Jessie mentions is in North Platte, Nebraska, and has nearly five stars on Yelp, an accomplishment worthy of a monument for any fast-food restaurant. On the non-corporate Facebook page for KFC North Platte, one of the hundreds of followers of the page comments, “BEST KFC IN THE COUNTRY.” Allen describes the place as though she is recounting a corner of heaven. “They have fried apple pies that seem to come through a wormhole from a 1987 McDonalds. Pudding: Hot. Good. Layered cold pudding desserts. This one rotates. It might be chocolate, banana, cookies and cream. It has a graham cracker base, pudding, and whipped topping. Standard Cold Salad bar: Lettuce, salad veggies, macaroni salads, JELL-O salads. Other meats: chicken fried steak patties. Fried chicken gizzards. White Gravy, Chicken Noodle Casserole, Green Bean Casserole, Cornbread, Corn on the Cob, Chicken Pot Pie Casserole. AND most all the standard stuff on the normal KFC menu, which is nice because you can pick out a variety of chicken types or just have a few tablespoons of a side dish.” In the end, the all-you-can-eat dream didn’t last, if it ever even existed. Then she adds that the buffet “is also available TO GO, but there are rules. You get a large Styrofoam clamshell, a small Styrofoam clamshell, and a cup. You have to be able to close the Styrofoam. You are instructed that only beverages can go in cups, and when I asked about this, an employee tells me that customers have tried to shove chicken into the drink cups in the past.” In the end, the all-you-can-eat dream didn’t last, if it ever even existed. The chains folded. The senior citizens keeping Ponderosa in business have died. My own parents reversed course after their buffet bender, trading in sundae stations for cans of SlimFast. Fast-food buffets retreated into an ethereal space. McDonald’s grew up with adult sandwiches like the Arch Deluxe. Wendy’s went on a wild rebound with the Baconator. Pizza Hut ripped out its jukeboxes, changed its logo, went off to the fast-food wars, and ain’t been the same since. Taco Bell is undergoing some kind of midlife crisis, hemorrhaging its entire menu of potatoes, among other beloved items. At least the KFC in North Platte has done good, though the novel coronavirus could change things. In the age of COVID-19, the fast-food buffet feels like more of a dream than ever. How positively whimsical it would be to stand shoulder to shoulder, hovering over sneeze guards, sharing soup ladles to scoop an odd assortment of pudding, three grapes, a heap of rotini pasta, and a drumstick onto a plate. Maybe we can reach this place again. But to find it, we must follow the landmarks, searching our memory as the map. MM Carrigan is a Baltimore-area writer and weirdo who enjoys staring directly into the sun. Their work has appeared in Lit Hub, The Rumpus, and PopMatters. They are the editor of Taco Bell Quarterly. Tweets @thesurfingpizza. from Eater - All https://ift.tt/33e4Z8k

http://easyfoodnetwork.blogspot.com/2020/09/fast-food-buffets-are-thing-of-past.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

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networkingdefinition · 5 years

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Garlic Quotes

Official Website: Garlic Quotes

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• A basic all-purpose rub: mix together one or two tablespoons equal parts black pepper, granulated garlic, grilled onion, and onion powder. That will give you real good base for any kind of meat. Just increase the amount if you’re grilling large quantities. – Johnny Trigg • A garlic caress is stimulating. A garlic excess soporific. – Curnonsky • A gold standard is to the moochers and looters in government what sunlight and garlic are to vampires. – Herman Cain • A good hamburger mix: add equal parts black pepper, granulated garlic, grilled onion, onion powder and some chopped onion. And mix in a little barbecue sauce, which will add even more great flavor. – Johnny Trigg • A plot without action is like pasta without garlic, like Dolly Parton without cleavage, and like a writer without his similes. – Dean Koontz

• After waking up, I take my vitamins and eat fruit or, sometimes, bread with garlic, which is good for your health. – Jordi Molla • And if you worry that not finishing the food on your plate is a slap in the face of all the hungry people everywhere, you are not living in reality. The truth is that you either throw the food out or you throw it in, but either way it turns to waste. World hunger will not be solved by finishing the garlic mashed potatoes on your plate. – Geneen Roth • Animals have rights, to be smothered with garlic and butter! – Ted Nugent • As a rule they will refuse even to sample a foreign dish, they regard such things as garlic and olive oil with disgust, life is unliveable to them unless they have tea and puddings. – George Orwell • Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic. – Anthony Bourdain

jQuery(document).ready(function($) var data = action: 'polyxgo_products_search', type: 'Product', keywords: 'Garlic', orderby: 'rand', order: 'DESC', template: '1', limit: '68', columns: '4', viewall:'Shop All', ; jQuery.post(spyr_params.ajaxurl,data, function(response) var obj = jQuery.parseJSON(response); jQuery('#thelovesof_garlic').html(obj); jQuery('#thelovesof_garlic img.swiper-lazy:not(.swiper-lazy-loaded)' ).each(function () var img = jQuery(this); img.attr("src",img.data('src')); img.addClass( 'swiper-lazy-loaded' ); img.removeAttr('data-src'); ); ); ); • Beetroot, garlic, lemon … and buy a bottle of olive oil. All these things are very critical. – Manto Tshabalala-Msimang • Danger is to adventure what garlic is to spaghetti sauce. Without it, you just end up with stewed tomatoes. – Tom Robbins • Do not eat garlic or onions; for their smell will reveal that you are a peasant. – Miguel de Cervantes • Do you guys have any raw garlic? – Shailene Woodley

• Following the Rumanian tradition, garlic is used in excess to keep the vampires away… Following the Jewish tradition, a dispenser of schmaltz (liquid chicken fat) is kept on the table to give the vampires heartburn if they get through the garlic defense. – Calvin Trillin

[clickbank-storefront-bestselling] • For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder. – Johnny Trigg • Garlic bread – it’s the future, I’ve tasted it. – Peter Kay • Garlic is as good as ten mothers. – Les Blank • Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime…Please, treat your garlic with respect…Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don’t deserve to eat garlic. – Anthony Bourdain • Garlic, like perfume, must be used with discretion and on the proper occasions. – Marjorie Kinnan Rawlings • Garlick maketh a man wynke, drynke, and stynke. – Thomas Nash • Hatred, for the man who is not engaged in it, is a little like the odor of garlic for one who hasn’t eaten any. – Jean Rostand • He added that a Frenchman in the train had given him a great sandwich that so stank of garlic that he had been inclined to throw it at the fellow’s head. – Ford Madox Ford • Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than any feast. – Patience Gray • I always get nervous before a kissing scene. I make sure I always brush my teeth and eat lots of fruit and nice foods rather than garlic. I’m terribly self conscious. – Drew Barrymore • I am very moody when I cook. I cook according to the way I feel at the moment. A little of this, a little of that, and almost always a coupcon of garlic. I never proceed by the rules. – Marcel Tabuteau • I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great. – Jorge Cruise • I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches. – Julie Gonzalo • I don’t want to sound too mystical or weird but it’s important to know what garlic smells like when it’s cooking, or what eggs look like when they’re cracked out of a shell. – Joel Salatin • I had a meal in Pizza Hut and the waitress told me I didn’t need to pay. So I decided to be a bit cheeky and ask for more pizza and garlic bread. – Gareth Gates • I had rather live with cheese and garlic in a windmill. – William Shakespeare • I had the lunchbox that cleared the cafeteria. I was very unpopular in the early grades. Because I hung out with my grandfather, I started to bring my lunchbox with sardine sandwiches and calamari that I would eat off my fingers like rings. I was also always reeking of garlic. – Rachael Ray • I have a trainer who comes three times a week and just listens to me moan… and I keep fit and keep moving… and I do watch what I eat. I am a vegetarian… I can’t eat crazy food. I’m highly allergic to onions and garlic and spices… I’ve never had a pizza, never had a curry. – Ringo Starr • I love garlic, and I use it often. – Eric Ripert • I love to cook. In fact, at this exact moment, I am trying something new: I am cooking a whole chicken in my crockpot, which I’ve never done before. I browned it with garlic powder, salt and pepper, and I put a bunch of celery and onions – which I’ll have to hide from the children because they claim to hate onions – and I’m going to make homemade mashed cream potatoes. I always, before I leave for work in the morning, have supper cooking. That way, when I come home and they come home from school, there’s all kinds of good smells in the house. – Nancy Grace • I panicked when my son, Jett, stopped eating baby food. He’s only two but his food vocabulary is fantastic. He likes my baked tilapia and string beans with chopped garlic. But he really likes pizza. Sometimes every inanimate object to him is pizza. – Jill Scott • I think garlic is absolutely critical. Lemon is absolutely critical to boost the immune system. Olive oil is absolutely critical … just one teaspoon, it will last the whole month. – Manto Tshabalala-Msimang • I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments – mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives. – Cat Cora • I used to like eating frozen corn straight out of the bag. But I also love microwaving frozen corn and adding butter and sugar and garlic powder and chili powder to it. And sometimes I just like to microwave it and add a little bit of hot sauce to it. My friends always laugh at me when they catch me eating it. – Thu Tran • If Ive gone to the market on Saturday, and I go another time on Tuesday, then Im really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. Its effortless. – Alice Waters • If stakes and garlic were the top two things that could kill a vampire, ninth grade gym was a close third. – Heather Brewer • If you can smell garlic, everything is all right. – J. G. Ballard • If you like garlic, you’ll like ramps. – Jim Chamberlin • If you thought eighth grade was tough, try it with fangs and a fear of garlic. – Heather Brewer • I’m not a vegetarian, and I like filet minion which is sort of a guilty pleasure because I have vegetarian leanings. I eat that once in a while, but generally speaking I like to eat vegetarian things. I really like pasta. I really like bread with olive oil and garlic and I like salads. – Jesse Michaels • I’m particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil. – Maeve Binchy • In Manhasset you were either Yankees or Mets, rich or poor, sober or drunk…You were ‘Gaelic’ or ‘garlic,” as one schoolmate told me, and I couldn’t admit, to him or myself, that I had both Irish and Italian ancestors. – J. R. Moehringer • In Pizza Express you can get garlic bread with cheese and tomato. Now correct me if I’m wrong, but that’s a pizza. – Jimmy Carr • It has been said of garlic that everyone knows its odor save he who has eaten it, and who wonders why everyone flies at his approach. – George Ellwanger • It’s a comfort to always find pasta in the cupboard and garlic and parsley in the garden. – Alice Waters • It’s very freaky in Chicago.There’s something in the water there, I don’t know what it is. But the actual word Chicago means, in the Indian language, garlic. It was just garlic and mosquitoes there. And that is the roughest city on the planet, and I been to every place in the world. – Quincy Jones • Maybe it was a good thing that Bones was putting Don’s remains away instead of me. With my current emotional state, I’d probably think the only safe place for his ashes was tucked inside my clothes next to the garlic and weed. – Jeaniene Frost • Most dear actors, eat no onions nor garlic, for we are to utter sweet breath. – William Shakespeare • My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic. – Tyler Florence • My favorite is the garlic press. I think it’s beautiful as an object. But the awkward part of it all is that I don’t use it much because I’m allergic to garlic. – Michael Graves • My favorite to cook is this recipe I’ve been making since I was 12 years old with my mom, and it’s an angel hair shrimp pasta with tomatoes, feta, garlic, white wine – it’s so easy but so fresh and so delicious! – Devon Windsor • My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches – with the possible exception of ice cream and pie. – Angelo Pellegrini • My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner. – Andre Dubus • My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake. – Joan Rivers • My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience. – Alfred Molina • Not me, paranoia’s the garlic in life’s kitchen, right, you can never have too much. – Thomas Pynchon • Of the many smells of Athens two seem to me the most characteristic – that of garlic, bold and deadly like acetylene gas. and that of dust, soft and warm and caressing like tweed. – Evelyn Waugh • Or you can broil the meat, fry the onions, stew the garlic in the red wine…and ask me to supper. I’ll not care, really, even if your nose is a little shiny, so long as you are self-possessed and sure that wolf or no wolf, your mind is your own and your heart is another’s and therefore in the right place. – M. F. K. Fisher • Our lives are full of stress. Some meditate, some walk, some sing and dance. Nature offers us garlic, maitake and hibiscus to relieve stress – Gunter Pauli • Peace and happiness, begin, geographically, where garlic is used in cooking. – Marcel Boulestin • Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them. – Andrea McLean • piety is like garlic: a little goes a long way. – Rita Mae Brown • PORTUGUESE, n.pl. A species of geese indigenous to Portugal. They are mostly without feathers and imperfectly edible, even when stuffed with garlic. – Ambrose Bierce • Pounding fragrant things – particularly garlic, basil, parsley – is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one’s being – from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil’s appetite was probably improved equally by pounding garlic as by eating it. – Patience Gray • Raw garlic and a skin of the lemon – not only do they give you a beautiful face and skin but they also protect you from disease. – Manto Tshabalala-Msimang • Some hours after eating this dish [lièvre à la royale, which contains 20 cloves of garlic and twice that quantity of shallots], there is a peculiar sensation of liberation in the head. and it is sensation of smell. – Patience Gray • Stop and smell the garlic! That’s all you have to do. – William Shatner • The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe. – Alexandre Dumas • The Brit abroad is always the voice of caution. Persons of other cultures are known to be undisciplined, prone to leaning out of car windows and cooking with garlic. – Nick Harkaway • The combination of olive oil, garlic and lemon juice lifts the spirits in winter. – Yotam Ottolenghi • The fashion industry isn’t merely content to encase my meaty flanks in skintight denim. Oh, no! That denim also has to be white, a color that attracts ketchup, wine, garlic aioli, and any other foodstuffs I might otherwise be able to enjoy if I wasn’t wearing ridiculously tight pants. – Diablo Cody • The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they’re trying to keep out. – Calvin Trillin • The grotesque prudishness and archness with which garlic is treated in [England] has led to the superstition that rubbing the bowl with it before putting the salad in gives sufficient flavor. It rather depends whether you are going to eat the bowl or the salad. – Elizabeth David • The most annoying person on the BBC is Russell Brand, I’ve actually been close up to that boy. He smells like when you mix garlic with coffee and alcohol. I’m just saying when you get close to him, he could do with a bit of Sure For Men, he stinks. – Noel Gallagher • The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it’s personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed. – Lela Rose • The only advice I can give to aspiring writers is don’t do it unless you’re willing to give your whole life to it. Red wine and garlic also helps. – Jim Harrison • The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly. – Ruth Reichl • The summer has seized you, as when, last month in Amalfi, I saw lemons as large as your desk-side globe-that miniature map of the world-and I could mention, too, the market stalls of mushrooms and garlic bugs all engorged. Or I even think of the orchard next door, where the berries are done and the apples are beginning to swell. And once, with our first backyard,I remember I planted an acre of yellow beans we couldn’t eat. – Anne Sexton • There are five elements: earth, air, fire, water and garlic. – Louis Diat • There are many miracles in the world to be celebrated and, for me, garlic is the most deserving. – Leo Buscaglia • There are three things you cannot hide: smell of the garlic, fragrance of the flower and the wisdom of the teacher. – Harbhajan Singh Yogi • There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger’s origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes. – Kenneth Grahame • There’s no doubt that after you eat a lot of garlic, you just kind of feel like you are floating, you feel ultra-confident, you feel capable of going out and whipping your weight in wild cats. – Les Blank • This Bouillabaisse a noble dish is – A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre’s tavern, In that one dish of Bouillabaisse. – William Makepeace Thackeray • Vlad decided that teachers’ ideas were a lot like bunches of garlic-intriguing from afar, but up close sadly sickening and, if you weren’t careful, DEADLY. – Heather Brewer • Vulgarity is the garlic in the salad of charm. – Cyril Connolly • We have garlic days, and onion days. You know what they’re cooking. – Leslie White • What do you think? Young women of rank eat – you will never guess what – garlick! – Percy Bysshe Shelley • What garlic is to salad, insanity is to art. – Augustus Saint-Gaudens • Without garlic I simply would not care to live. – Louis Diat • You can never have enough garlic. With enough garlic, you can eat The New York Times. – Morley Safer • You’re a monster, Mr. Grinch. Your heart’s an empty hole. Your brain is full of spiders, You’ve got garlic in your soul. – Dr. Seuss

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