#Onion soup benefits (All what you need to know)

[foodandfolklore]

Magical Recipes; how to approach an established recipe as a Kitchen Witch

Art by forestfolke on Deviant Art I think one of the most confusing things for new, or even experienced, kitchen witches is how to expand their recipe catalogue for their practice. A lot of new kitchen witches think you need to follow a recipe that has been written special for Witchy Cooking. That the regular recipes they find or use just won't have any magical purpose. But that's just not the case.

You don't need to buy special cook books with recipes exclusively for Kitchen Witches. You can take any recipe that already exists and apply it to your wants or needs. To help explain this process, I'm going to take a recipe I found online then reverse engineer it into a Kitchen Witch Recipe.

The Recipe

My Partner often donates blood, so eating foods that keep his Iron up is important to us. But I also want this dish to be emotionally satisfying Vs just eating a Steak, which neither of us find particularly appealing. I thought I'd try a Cottage Pie (also called Shepperd's Pie) because I want to find a new recipe that will help use up ingredients. Don't get me wrong, soups are awesome; but I tend to go a little light on the meat/alternatives. I tend to keep a good supply of ground meat in the freezer, so know I'll have most of the key stuff.

So I'm starting with this recipe since I don't have my own Cottage Pie recipe. Here are the Ingredients: Filling

1 lb lean ground beef

1 lb ground sausage (I use Jimmy Dean pork sausage)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 small yellow onion , chopped

2 ribs celery , chopped

1-2 carrots , chopped (about 1 cup)

3  cloves garlic , minced

1/4  cup  all-purpose flour

2 1/2 cups low-sodium beef broth

2  tablespoons  tomato paste

1  cube beef bouillon

2  tablespoons  Worcestershire sauce

1  teaspoon  fresh thyme , chopped (or ¼ teaspoon dried thyme)

1 teaspoon fresh rosemary , chopped (or ¼ teaspoon dried rosemary)

2  bay leaves

½ cup frozen corn

½ cup frozen peas

Topping

2 1/2 pounds Russet potatoes , Yukon gold or russet potatoes

¼ cup  sour cream

½ cup milk

4  tablespoons butter

salt and pepper , to taste

½ cup freshly grated parmesan cheese

½ cup shredded cheddar cheese , for topping

So let's start with the topping since it has less ingredients to worry about. For those unfamiliar with cottage pie, the base of the pie is mostly meat and Veggies, and then it's topped with some mashed potatoes before baking. It's common to just use leftover mashed potatoes. So, I'll just use my mashed potato and cauli recipe. In short, it's half potato and half cauliflower with roast garlic and seasonings. Both Potatoes and Cauliflower have protective properties. Since this is the protective top layer of the Pie, I thought the symbolism carried itself further. The Cauliflower will also work well together with the Garlic to Banish any negativity from the pie, as well as from those who consume it.

Now let's break down the filling. Starting with the largest Ingredients. Ground Beef and Ground Sausage. Ground meats in general are fantastic for grounding energy. I'll probably sub the ground beef for whatever ground meat I have on hand, so the grounding aspect is what I'll focus on for now. Potatoes are also good for grounding. This is over all is going to be a very down to earth, hearty meal. Next, the vegetables. Onion, Celery, Carrots, Peas, and Corn. Corn is not something I use on the regular, but it's has a good use in Kitchen Magic as a power multiplier. Similar to Rice. Carrots have heath and energy properties, something I want in a dish for improving Iron Levels. Though I never particularly enjoyed peas, I'll use them for their health and abundance benefit. Green Peas are also high in Iron. Celery is great ingredient to add to a dish to add lasting happiness and satisfaction. Which I defiantly want so when the dish is consumed, you don't feel disappointed. Onion will add onto the Protection and Health. But Onion also has good cleansing properties, so I have the habit of adding it to my pan first to cleanse my cooking station. I'll probably cook some or all of the onion with the meat. Now the Seasonings. Not everything used in your cooking needs to have a magical purpose. It can just be there to enhance the taste of your food. I use Worcestershire sauce often in my cooking with no thought to it's magical abilities. I use it all the time when I want to add some extra umami or savory flavour. But there are some things we can add to help enhance the magic. Thyme, Rosemary, and Bay. All three of these herbs are good for health and healing. I can feed this to my SO before a donation to make sure his Iron is up. Then I can feed it to them after when their body is recuperating. Though I may forgo the Bay leaf. I tend to worry I'll leave it in my food when it's not supposed to be eaten XD But that said, I think I'll add a few of my own. Marjoram seems like it will go well in this, which will add to the Happiness and Comfort of my meal. I wanna add some Basil and Cayenne to this. The Basil I'm hoping will help stop long term fatigue, so my SO's mind is not affected by the donation. Cayenne for a blast of extra energy. I'll also add some extra Garlic and Parsley. I'll also make a few other personal tweaks like swapping the Flour for Cornstarch. I prefer using corn starch in my sauces, and I already have corn as an ingredient anyway, so it should mesh together better on their property levels. Cooking/Assembling Now that I have the magical properties of all my ingredients established, I simply need to assemble them according to the recipe directions. The only difference is, when I add something to the dish, I know what I'm adding not only on a Mundane level, but also the magic properties of the food. I'm adding ground meat to ground my dish and the people consuming it. I add Celery to help the food be emotionally satisfying. I'll add peas to enhance health and healing. Ect.

Also note, you don't need to do as big of a dissection every time you want to cook a recipe as a Kitchen Witch. If you come across an ingredient or two you are familiar with the magic properties for (Or the ingredient just has a spiritual meaning to you personally) You can add it to your meal with that meaning in mind. Like adding a little honey to your tea to sweeten and brighten your day. Also note, most ingredients have multiple magical uses. Just as they have multiple culinary uses. You can add honey to tea for happiness, or may may choose to add it help heal and get over a cold you have. Or you can add it for both reasons! Or neither reason; maybe you just want some honey. You are the Castor, the Decider, the Kitchen Witch!

Eat well and be well 💜💜💜

[elizmanderson]

15 mutuals*, 15 questions

*if I can come up with that many mutuals' handles when my brain is doing like. dial-up noises rn. can I even answer the questions? let's find out!

thanks to @vcaudley for the tag!

there are (as you have probably noticed) more than 15 questions, so feel free to pick and choose (or just not play, because a tag is not an obligation)

I did 15 plus a bonus question about whales

Are you named after anyone?

my maternal great-grandmother on my grandma's side, who lived to be a hundred

2. When was the last time you cried?

oops, at the end of my yoga class this morning, for no discernible reason :,) just suddenly got the Big Sad and had to go stand in the bathroom for a couple minutes until I calmed down

3. What’s your eye color?

hazel

4. Scary movies or happy endings?

happy endings, we are too soft for scary things in this household

5. Any special talents?

6. Where were you born?

7. What are your hobbies?

8. Have you any pets?

halloween the cat, who enjoys a basket of warm laundry fresh from the dryer and wants to know why you're looking at him all funny when he is simply making use of what is currently the coziest place in the house

9. What sports do you play/have played?

lol under duress, basketball and track. under my own steam, archery.

10. How tall are you?

shorter than the internet thinks I am, apparently

11. Favourite subject in school?

art

12. Dream job?

gonna echo @vcaudley's "the honest dream is to have enough money to not need to work"

like I don't have a dream job really? obviously I want to have a career as a writer, but...I would rather not depend on it for my income, given how fickle the industry is even IF you manage to sell multiple books, which at this point in my career is no guarantee

so for a day job I'm doing admin work. after a decade of working in grocery stores, I'm happy just to have a full-time job that pays sort of halfway decently, actually has benefits, and doesn't leave me exhausted or keep me constantly working outside my scheduled hours. the millennial dream lolsob

13. Do you prefer owls, capybaras, or flamingos?

(d) all of the above

14. What is your favourite soup?

a tomato-basil soup that in the family we just call winter soup. it's like an extra-hearty tomato-basil soup with carrots and onions and a roux, and you eat it with croutons and sour cream and parmesan

15. What is your favourite…rock (idfk)?

16. Choose a familiar: 1) very dumb, very loving disobedient dog. He loves you but will never listen to you ever 2) a raven that speaks but it only ever shrieks the name of various fast food restaurants 3) a toad that screams like a teenage boy instead of croaks

I will take the dog and simply always tell him to do bad things so he never does bad things because he disobeys my every word. if he loves me I will get cuddles and also I will not have to deal with shrieking.

17. Which planet do you feel like would be kind of an asshole if you met them?

uranus, obviously

actually that was mean

sorry, uranus

18. if you were a worm would you love me? this worm question courtesy of ✨ @/legiomiam✨

no bc I don't know you but I'm sure you're a lovely person

19. Least favourite type of clothing?

20. You are now in a horror movie—so sorry. Chance of survival?

probably zero since I'm very soft and also have to investigate every noise bc it's better to get up and find out what's making it than lie in bed being scared of an unknown noise 😅

21. Would you rather: the ability to instantly grow a perfect mustache, or ability to talk to vegetables?

22. What do you think of whales?

I think they're neat

tagging for optional gameplay: @victoriacbooks, @mslanna, @erinfulmerwrites, @avery-ames-personal, @amarajlynn, @wordsofrablack, @chatterboxprotocol, @danaiwrites, @doom-inique-writes, @gryffindorkswin, @luv3horse, @lucymason217, I think this is less than 15 but oops I'm also tagging you, if you're reading this and waiting for someone to tag you so you can play

[mdsajibhossain0]

Checking Out the earth of Well being Recipes: A Information to Nutritious Consuming

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[strohller27]

Okay so I made up this oven casserole dish meal thing that is relatively inexpensive and nice for cold days (and I think it’s fucken delicious), so I’m writing it down on here so I don’t forget it (and maybe some other people can benefit from it too).

Chicken-Mushroom-Garlic Casserole

Approx. Prep time: Half an hour

Cook time (oven): 20 mins @ 350°F (~170°C)

Makes: 4 servings (reheats really nicely @ 2min 30sec in a 1100W microwave)

Effort factor: this is a mid-range-number-of-spoons kind of recipe…not for those low-on-spoons days because there are kind of a lot of steps

Ingredients:

~250-300g of your favourite meat (I use 1 or 2 flattened chicken breasts, depending on what I can afford, but this would probably work with pork or beef. Heck you could put cut-up sausages in it, too. It would probably taste ok)

Salt, lemon pepper, garlic powder (for meat rub)

1 large can sliced potatoes (one of the 540ml cans works)

1 can sliced mushrooms (if you don’t like mushrooms, leave this out, or substitute with beans or a veggie like corn, squash, or broccoli)

1 can cream-of-mushroom soup (if you don’t like mushrooms, you can use cream-of-chicken or cream-of-{whatever veggie})

1 box stovetop stuffing (or cheap equivalent)

However much rice your heart desires

I can’t always afford these, but this is delicious with those french fried onions sprinkled on top after heating it up

It would probably taste delicious with cheese sprinkled on the top, so if you’re not casein/lactose intolerant, go ham (I cannot have the cow protein, so I can’t tell you whether this would be good or not, sorry - and before you ask, yes, I know I’m using a cream soup in this recipe and that has milk in it. Listen, there’s only so much I am willing to suffer for LOL)

Step 1: start the rice cooking (using your preferred method) and preheat your oven to 350°F (~170°C)

Step 2: while the rice is cooking, boil some water for the stuffing (however much it says to boil in the directions; they can be different, depending on the brand) you can toss some boullion in the water if you have it; this helps the cheapy knockoff stuffing taste more rich)

Step 3: while you’re waiting for the water to boil, get out your preferred meat and rub it with the spices on both sides (if you’re going to be using pork, I’d recommend rinsing that off and then patting dry with a paper towel. Also, if you want it to be flat, you can beat it up with a wine bottle or something before applying the rub. That’s usually what I do)

Step 4: heat some oil in a pan and brown the meat on both sides (if you’re not flattening the meat, 5 minutes on each side would be best. The thinner the cut of meat, the less time it will need on either side)

Step 5: while the meat is browning, open the various cans of stuff and toss them in a 9” baking dish with high sides. I usually start with the cream-of-mushroom soup (I don’t add any water to the soup! Only do this if you want it to be more soupy). By that time, it’s usually time to pour the stuffing mix into the water you put on to boil and take that off the heat. Next, drain the potatoes (you can leave a little bit of potato water in the can) and then pour that in on top of the cream-of-mushroom soup. Then add your mushrooms or veggies and salt/pepper/garlic powder to taste. Then mix it all up (this is why it’s important that the baking dish has high sides - makes it easier to stir)

Step 6: once the meat is done browning, take it off the heat and place the meat on the surface of your soup mixture in the baking dish. Drizzle the meat drippings over the soup mixture, too, for added flavour.

Step 7: cover the baking dish with tin foil and put in the oven for 20 mins.

Step 8: after the 20 mins is up, don’t turn off the oven!! Using pot holders or oven mitts, take out the baking dish and place one of the meat pieces on a plate so you can cut into it and check to see what the middle looks like. For chicken & pork: you DO NOT want to see a pink middle. If you do, put the foil back on the baking dish and toss that sucker back in the oven for 5 more minutes. (If you’re cooking beef and you like it pink in the middle, then it’s done, I guess? Idk, you do you!)

Step(s) 9: once everything’s done, I usually cut up the meat, then prep some portions to eat for the next few days. When I make myself bowls, I usually prep 4. First, I divide up the rice and put it at the bottom, then I layer the stuffing on top of that, then I spoon as much soup mixture as will fit into the bowls on top of that (I like this mixture thick because this way it’s stickier and easier to pick up with a fork, but you can add a little extra water to either the stuffing or the soup mixture while you’re cooking it if you’d rather eat yours with a spoon - also if you’re using pork instead of chicken, just know that pork is likely to be drier and may require a little more extra water than chicken would - and honestly I don’t know how beef would fare in this recipe because me and cow protein don’t really get along, sorry), and then I top each bowl with 1/4 of the meat I cooked and cut up. Then I eat one of the bowls and put the rest away to eat later.

Step 10: Enjoy!

[khulkarjiyo]

Onion soup benefits (All what you need to know)

There aren’t many foods in the world of food that can compare to the love and satisfaction provided by a steaming bowl of onion soup. More than just a meal, onion soup is a soothing embrace for the soul, a reminder of the warmth of home-cooked food, and an example of the magic that can be created from a simple vegetable. How do I make classic onion soup? Onion soup benefits To make classic…

[thedisneychef]

Will Bulsiewicz Biome Broth Recipe

Hey there! I'm so excited to tell you about Will Bulsiewicz's amazing new Biome Broth Recipe. It truly is a game changer when it comes to nourishing your gut and improving overall health! Not only does this recipe taste great, but it also provides the body with essential vitamins and minerals that we often lack in our regular diets. In this article, I'll be walking you through all of the incredible benefits of this broth as well as how to make it at home. So let's get started! Biome Broth was created by Dr. William Bulsiewicz M.D., an expert in digestive health and nutrition. He believes that good food should do more than just fill us up - it should heal us from within too. That's why he formulated his powerful blend of nutrient-rich ingredients into one delicious soup base. Plus, making it yourself means you’ll know exactly what goes into each batch for optimal nutrition and flavor every time! Benefits Of Biome Broth I'm so excited to share with you my recipe for biome broth! I've been making it myself for a while now, and the health benefits are amazing. This type of broth is great for your gut health and immune system - two really important factors when it comes to overall physical wellbeing. The ingredients in this recipe are super simple: some chicken or beef bones, water, veggies like celery and carrots, herbs like rosemary and thyme, garlic cloves, onion skins, apple cider vinegar and salt. It's incredibly easy to make too - all you have to do is boil everything together until the liquid has reduced by half. It may seem like a lot of work at first but trust me – once you have made this nutrient-rich broth just once, you'll never want to go back! Not only does it taste delicious but it can help boost your energy levels as well as improve digestion and immunity. So if you're looking for an easy way to nourish your body from within then why not give biome broth a try? Nutrient-Rich Ingredients Having discussed the benefits of Biome Broth, we now turn our attention to its nutrient-rich ingredients. At the heart of Dr. Bulsiewicz's recipe is a commitment to incorporating micro biome-friendly foods that help support and nourish beneficial bacteria in your gut. These include cruciferous vegetables like broccoli and Brussels sprouts, garlic and onions, mushrooms, green leafy vegetables such as spinach and kale, healthy fats from olive oil or avocado, plus spices like turmeric, ginger, cumin, coriander and cardamom. All these ingredients come together to create a flavorful broth full of phytonutrients that help promote digestive health. In addition to providing essential vitamins and minerals for overall wellbeing, this combination of food also helps keep you more regular by promoting better digestion and absorption of nutrients from other meals throughout the day. It’s important to note that if you prefer plant-based proteins instead of animal proteins, there are plenty of non-meat sources available which can provide similar levels of nutrition while still supporting your microbiome health. By including Dr. Bulsiewicz's nutrient-rich ingredients into your diet on a regular basis you will be giving your body everything it needs to stay balanced so you can live life at your fullest potential! Making Biome Broth At Home I'm excited to share my favorite biome broth recipe with you! This dish is a great way to get your gut-brain connection in check while adding some cold weather flavor. It's packed full of nutrient dense ingredients, making it the perfect meal for all seasons. To make this amazing dish at home, start by combining one cup of bone broth with half a cup of vegetable stock and two tablespoons of extra virgin olive oil. Add chopped onions, garlic cloves, celery stalks, carrots and any other vegetables you'd like to use. Bring the mixture to a boil over medium heat then reduce the heat and simmer until all the vegetables are tender and cooked through. Finally, stir in fresh herbs such as thyme or oregano - whatever suits your taste best - along with salt and pepper to taste. Serve warm topped with freshly grated Parmesan cheese if desired. Enjoy! Dr. Bulsiewicz's Background I'm really interested in learning more about Dr. Bulsiewicz's background. He has a lot of training in medicine, which makes him an authority figure in the field of gastroenterology. He specializes in treatments related to digestive health and nutrition research. I'm sure his experience has been a factor in the success of his famous Biome Broth recipe. I'm curious to know what inspired him to create this recipe and how it has changed people's lives. I'm sure he has a lot of personal stories to share from his journey in the medical field. I'm excited to hear more about Dr. Bulsiewicz's background and learn from his expertise! Medical Training I'm proud of Dr. Bulsiewicz's accomplishments in medical training and alternative healing, especially when it comes to his work on digestive health. He graduated from the University of North Carolina School of Medicine, completed his residency at Duke University Medical Center, and is board certified in Internal Medicine and Gastroenterology. Plus, he has been a leader in educating doctors about integrative medicine for years! He truly believes that by combining traditional Western medicine with alternative healing techniques like nutrition, exercise, stress management, lifestyle changes, supplements and more; we can all achieve better overall health. It's no wonder why so many people turn to him for help managing their gastrointestinal issues - he knows what works best! Dr. Bulsiewicz often recommends starting off with something simple: his famous Biome Broth Recipe! This delicious broth contains ingredients that are specially chosen to nourish the body’s microbiome and promote optimal digestion. So if you're looking for an easy way to start taking steps towards improving your gut health, this recipe could be just what you need! Gastroenterology Specialization As a gastroenterologist, Dr. Bulsiewicz has made it his mission to help people with digestive issues get the care they need. He knows that maintaining gut health and microbiome balance is essential for overall wellbeing, which is why he offers so many treatment options aimed at restoring this vital balance in his patients. From recommending simple lifestyle changes like his famous Biome Broth recipe to more complex treatments involving nutritional therapy or supplements - he's got them covered! And as someone who has been educating doctors about integrative medicine since before it was mainstream, you can trust him to provide only the best advice when it comes to your digestive health needs. His passion for helping others achieve their optimal state of wellness makes him an invaluable asset in the medical field and one of the leading experts on gastrointestinal issues today. Nutrition Research Dr. Bulsiewicz is well-versed in the gut brain connection and immune response, so it's no surprise that he has devoted a great deal of his research to nutrition. He believes that proper nutrition plays an integral role in maintaining optimal gut health and microbiome balance. Through extensive research, he has developed nutritional protocols tailored to address each patient’s individual needs. Dr. Bulsiewicz also recognizes the importance of education when it comes to nutrition. He regularly holds seminars on digestive health topics such as the effects food can have on digestion and immunity. In addition, he often writes articles for medical journals about the latest findings in nutrition research related to gut health and its impact on overall wellbeing. With all his expertise in this field, it's clear why Dr. Bulsiewicz is one of the leading authorities on gastrointestinal issues today! Enjoying The Broth All Year Round I've been so inspired by Dr. Bulsiewicz's biome broth recipe that I'm finding new and interesting ways to enjoy it all year round. Not only is the flavor unique and delicious, but I'm also having a lot of fun experimenting with different cooking variations. With just a few simple ingredients, there are endless possibilities for creative recipes! In summertime, I love adding fresh herbs from my garden like basil or oregano to give the broth a bright and fragrant aroma. In winter months, warming spices like cinnamon or cardamom make the dish feel extra cozy on cold days. No matter what season it is, I always find something special about the flavors in this nutritious soup. One thing that makes this recipe even better is how flexible it is—you can easily adjust it based on seasonal availability of produce to create unique flavor combinations each time you cook up a batch. The versatility allows me to get creative in the kitchen while savoring every bite of this comforting meal. Frequently Asked Questions How Often Should I Drink Biome Broth? How often should you drink biome broth? It really depends on your individual health and lifestyle goals. If you're looking for general health benefits, it's recommended to have a cup of biome broth each day. For specific purposes (storing tips), you may want to increase or decrease the amount depending on what works best for you. Ultimately, drinking biome broth regularly is great way to incorporate beneficial probiotics into your diet! Is This Recipe Suitable For Vegetarians Or Vegans? If you’re looking for a plant-based diet, or vegan alternatives to the traditional Will Bulsiewicz Biome Broth Recipe, then this might not be suitable. While it can easily be made with vegetable stock instead of chicken broth and omitting butter and non-vegan cheese, there are other recipes that may better suit your needs. It's worth checking out some vegan options before deciding on any recipe. Is Biome Broth Suitable For People With Certain Dietary Restrictions? When it comes to dietary restrictions, biome broth can be a great alternative. The main ingredients are simple and easily replaceable with alternative options if needed. For example, the recipe calls for chicken stock but any other type of non-animal based stock can be used to make this recipe vegan or vegetarian friendly. Additionally, those who have allergies should take extra care when making this dish as certain ingredients may not agree with their sensitivities. With that in mind, having an allergy awareness approach is key when cooking biome broth so everyone can enjoy it safely! How Long Will The Broth Last When Stored In The Fridge? When it comes to storing your biome broth, you want to make sure it's properly refrigerated. This will help keep the broth fresh and prevent any spoilage. Generally speaking, if stored in an airtight container, the broth can last up to 7 days in the fridge. Of course, this all depends on how much of the recipe you made and how large your serving sizes are. It's always best to use a clean spoon for each serving so that bacteria doesn't spread from one person to another. What Are The Differences Between Biome Broth And Bone Broth? Biome Broth and Bone Broth both offer a variety of health benefits, but there are some key differences between the two. Biome Broth is specifically designed to promote gut health, while bone broth has more of an emphasis on immune support. Biome Broth uses specific ingredients that are geared towards improving your microbiome balance and providing necessary nutrients for good gut health. It also contains prebiotics, which can help improve digestion and overall nutrient absorption in the body. On the other hand, Bone Broth mainly provides collagen proteins as well as minerals like calcium and magnesium. These provide a boost to your immune system and helps you fight off illnesses more easily. In conclusion, both types of broths have their own unique advantages when it comes to promoting better health. Conclusion I'm so glad I tried the Bulsiewicz Biome Broth recipe! Drinking it regularly has made me feel healthier and more energized. And I love that this recipe is suitable for most diets, including vegetarians and vegans. Plus, it's easy to make in bulk and store in my fridge for up to a week. Overall, I think the differences between Biome Broth and bone broth are worth noting when deciding which one to try. While both provide many health benefits, the added advantage of using Biome Broth means that people with dietary restrictions don't have to compromise their nutrition needs while still reaping all its wonderful benefits. Read the full article

[spaghettificationandpretzels]

The Reaper and the Death Angel Part 5

You're getting two in one day again because I think the last one was hot trash and I feel obligated to fix it.

Part 4

Series Masterlist

Warnings: Drug use, angst, it can be hard to be a good person. Jax is a good husband who loves Wendy, drug overdose, marriage breakdown, mild comfort, no one dies, a burn so slow it's just smoke.

1.6K words

Comment if you want to be tagged in this series.

Jax confides in you.

"What are you doing for dinner tonight?" Sam ate like a bear, you taught him how to cook and he did cook half the nights of the week, but he liked to show off, so you were the mastermind when the meals came to having guests.

"Ramen, I did a huge batch of roasted chicken stock, I got some wonderful vegetables from the farmers market, and the herbs are ready to harvest. I think it will work well." Sam's mouth was watering.

"Make sure you make enough to for left-overs, are you going to make the noodles" You rolled your eyes at him.

"You know the answer to both those questions is yes."

"What meat you are going to use?" Sam knew you weren't a huge meat eater, but he also knew that some of the Guys would judge you if they knew your opinions on factory farming.

"Pork, I think it's the most common in restaurant ramen." Sam went to the fridge so he could help, most of the work had been done because the dish had to be prepared ahead of time. When the Teller-Morrows arrived, they could do what's left.

They all arrived right on 7, everyone was dressed nicely and it looked like Jax and Clay kuttes had been freshly waxed. Gemma was dressed in a simple floral top and a pair of nice jeans.

"Do you all look spiffy!" Jax actually blushed, you chose to ignore the look on Gemma's face.

"What's for dinner tonight?" Clay was sitting down like he was ready to do nothing.

"Pork ramen with roast chicken broth and lots of vegetables, I made the noodles and everything." Jax recalled the soup he had on the days you guys moved in, he was excited to see what this one was like.

"Clay, you can please cut the noodles. Jax, can you please slice the spring onions. Everything else is ready done, so Gemma, you can relax." Clay gave you a strange look.

"She didn't have to do anything the last time either"

Don't take that tone with me.

"Yes but all the jobs were taken both times, you should be happy your wife is getting to sit down and relax."

You walked Clay through how to cut the noodles repeatedly before giving up. He was not a child, you shouldn't have to sit there watching to make sure he didn't mess up.

"It's ok, if your arthritis is acting up you can relax, I'm sure Jax would be happy to pick up the slack." A brief look of concern crossed Clay's face.

"How did you...?" You did usually interrupt people but he was getting in your last nerve.

"I'm a Doctor Clay, it's very obvious."

I know your weakness Mr Morrow.

You had made a choice to deal with Clay using indifference, which is what Sam told you to do. You regretted giving him the benefit of the doubt, your first impressions usually ring true and his was bad.

"Jackson, once you're done there can you do the noodles as well please?" Jax was already getting up to take the cutting board off you.

"Sure." Jax was a much faster study.

"Wendy loves ramen, but every time I tried to make it, it always ends up shit."

How sweet

"I'm sure that's not true, you can always take some fresh noodles and broth from here if you want to try again." he gave you a movie white smile.

"I'd like that, thank you."

Jax followed you around the kitchen for the rest of dinner preparation, he asked so many questions and listened so intently. You had to remind yourself that he was just being a good person and didn't need a pat on the back.

"We can take all this in now" You pointed to the pot of broth.

"Don't you need to put that in a bowl with all the other stuff?" It was a good question.

"No, it gets served at the table so it's all fresh." Jax took the pot off your hands without needing to be asked.

**

They talked more this time around, you learnt that Gemma loved to keep orchids and that she was a bird person.

"If you could keep any bird, which one would it be?" She thought it over for a minute.

"Crows, but they don't do well in captivity." She was right, crows needed to live outside in large numbers unless the bird was so adapted to humans that being in the wild was a risk.

"You can befriend you're local murder, though." Jax looked at you, confused.

"Murder?" You cut off a giggle.

"A group of crows is called a Murder of Crows. In fact, all Corvus birds groups have creepy names, a group of ravens is called An Unkindness of Ravens." Sam looked very proud.

"What about your dream orchid?" Gemma seemed to enjoy being the centre of attention, not in a bad way but like she wasn't used to it.

"Dendrobium thyrsiflorum" you could see her get that telltale look of an oncoming info dump.

"Tell me all about it, I've seen photos but I don't know much about orchids at all let alone individual varieties." Sam leaned in to listen, he learnt a very long time ago that taking a genuine interest in someone else's hobbies made the person happy.

Gemma started at the very beginning, you and Sam asked questions while Jax and Clay listened, you could see how much Jax loved her by the look on his face.

"Riiiiiing riiiing riiiiing"

"Sorry that's Wendy" He looked worried.

"Please you can use the spare bedroom."

"She a junky, he'll be a while."

Ok, that's it.

"I would appreciate it if from now on, you don't disclose the personal information of other people in front of me without their permission, it makes me extremely uncomfortable." A silence came over the room, you didn't give Clay the chance to apologise.

"Thank you."

Jax came bursting out of the room.

"I'm sorry I have to go, I....shit." You got up and stood in front of him, you could see his hands were shaking.

"Stay for a breath and collect yourself, are you alright to ride or do you need a lift?" He was looking at you wide-eyed and frightened.

"I'm ok, I'm sorry about tonight." You could tell he was how upset he was.

"It's not important, once whatever is going on is sorted, you can come back, you can even bring Wendy." His shoulders sagged with relief.

"You have my number if you need anything."

****

It was an overdose, Wendy was ok, but it was another trip to rehab.

"Are you doing ok Jackson?" He looked like he hadn't slept at all.

"I don't know, I don't know how to help her." there was a flash of shame on his face.

"I love her but I don't think I want to be married to her anymore, nothing seems to help and I can't live with all the stress." You understood where he was coming from.

"It's ok to love someone but need to get away from them because they're hurting us, whether they mean to or not. Don't make your mind up just yet, wait till she's done this round of rehab and then sit down and tell her that her drug use is now affecting your marriage and you need things to get better." Some of the tension left his body.

"I can tell how much you love her Jackson, it's very nobel." You put a hand on his shoulder.

"Are you feeling ok now, or is there more you want to talk about?" he shook his head.

"No you've helped plenty, thanks."

"Why are you being so nice to me?" You didn't know where this was coming from.

"What reason do I have to do the opposite?" You knew he couldn't answer the question.

****

Two Months Later

You were at another Friday night party, Jax was sitting at the bar nursing a drink.

"What's up buttercup?" You had grown close with most of the guys over the last few months are you were spending more and more time with them. You had still chosen to keep most of your life private, at least until they proved they could be trusted, not just as individuals but as a group.

"I've filed for separation, the last round of rehab didn't take." he sounded like someone died.

"Well, separation doesn't mean the end, it just means that you can experience life outside of your marriage for a while. Maybe some time to focus on herself will really help, you have to admit that a place filled with booze and pot isn't the best from someone who deals with substance abuse." Jax nodded.

"Yeah you're right, I seemed to say that a lot." he saw you do that thing with your face when you were trying to cheer someone up.

"I look forward to the day when you tell me I'm wrong."

Three weeks later

You showed up at the Clubhouse to have lunch with Sam and the guys, Jax was in the garage talking to a woman with long blonde hair. When Jax saw you he pointed you out to the woman and they started walking towards you.

"Hey, I'm Wendy." She put her hand out, which you accepted.

"I'm sure Jax has told you a lot about me." You tried to keep your face neutral.

"Not really, I know how much he care for you. Which is what I think matters." She smiled at you.

Four months later

Jax and Wendy had reconciled. You had become friends with the woman, you could tell how much she loved Jax. You weren't expecting the knock on your door late on a Monday night, it was Jax.

"Is everything ok?" he shook his head.

"Wendy's pregnant."

Part 6

I'm much happier with this chapter, the story will start to get a little happier from now on.

[beauty-and-passion]

WAY TOO ADULT: Cooking is serious business

This second episode doesn’t have a lot to offer, in terms of deep meanings or character development: it’s short, it’s simple and Morality’s personality wasn’t developed yet at the time.

So, instead of an analysis, I will just introduce you to a bunch of concepts to keep in mind, the more we progress throughout the series.

_______________________________

The fear of growing up

This is the first episode in which Thomas introduces a theme that will accompany us for a veeery long time and that is still accompanying us now: growing up and becoming an adult.

And this is the second episode, so we can consider this the first, official theme the series introduces to us: a powerful choice, considering how important this theme is in general and for Thomas in particular.

For now, Thomas doesn’t go too deep into it. All he does is showing up how much he fears growing up (to the point of using a specific sound in order to avoid the word “adult”) and being very frustrated for his inability to do “adult stuff”:

[Thomas]: UGH!! THIS IS SO BAD. I am literally failing at the process of becoming an adult.

At the end Thomas cannot escape his fears, but thanks to his Morality, he finds a way around them: 

[Thomas]: I hope you all learn new ways of becoming independent. And becoming an adult shouldn’t mean losing the sense of who you are. [Morality]: Course not! You can still be a kid at heart, just learn about the world around you, as well as skills that will help you and others. [Thomas]: And learning how to be an adult is not a race! So, no pressure in figuring it all out.

He’s still bad at his stuff, but he can learn in baby steps. And even if he learns something new, that doesn’t mean he will stop being the person he is.

And this is kinda interesting, because it implies Thomas fears to learn new stuff, because he fears to become someone different. He fears to change.

This rings a bell, doesn’t it? Anxiety has not been fully introduced yet, but we can already see the effects he has on Thomas’ mentality.

_______________________________

Hi, Remus

[Morality]: And when dealing with other people, you know when to stand up for what’s right and when to turn the other cheek. [Thomas]: I show them my butt! [Morality]: Not what I meant. And you should probably stop showing people your... Well... one problem at a time. The point is... You didn’t always know to do those things, and they came about because you took the time to learn.

Our favorite gremlin wasn’t even in Joan imagination when this episode came out, but we can see him shining through. Hey, Thomas, still wondering why Remus is so obsessed with butts? Just give a look at yourself XD

_______________________________

Cooking Matters, aka Unrequested Tips For People Who Don’t Know How To Cook

As every Italian, I perfectly know that Cooking Is A Serious Business and cooking good food is essential for being A Decent Human Being and not an heretic monster to burn at the stake.

Hence why I want to help Thomas, by giving him a couple of absolutely, unrequested tips for People Who Have No Idea How To Start Cooking.

* In order to cook a huge variety of dishes, you need at least these four basic ingredients: onion, garlic, salt and oil (or butter). Onion and garlic can be used together for soups and sauces, while garlic only is for meat and fish. If you like their taste, you can also chop both garlic and onion and put them in salads: they are very good for your health and have a ton of benefits, so eating them raw is a good choice. Just check your breath after :P

* I know there’s this weird thing in the US that healthy food is more expensive than junk food, but please try to buy as many fruits, vegetables and legumes as possible. Farmers markets should be cheaper or, in case, frozen variants of these products: they won't be the same as the fresh ones, but at least they won't be as unhealthy as junk food.

Try to pick:

big sized vegetables, because they will last longer (potatoes, pumpkins, eggplants, broccoli)

versatile vegetables you can use in more forms and more dishes (potatoes are a must)

cheaper versions like frozen or canned variants, but ALWAYS keep an eye on price per kilo, quality and especially quantity. The best deal is “a lot of good products for the cheapest price” and this isn't always possible. So try to find the perfect balance between price and quantity - while keeping quality as the main focus.

stuff in season is always cheaper. And fruits/vegetables typical of your place are a great choice too, because they're way healthier than imported products

* Don't be too cheap on meat and fish: they can be extremely dangerous for your health, especially if you buy something bad/rotten/expired. White meat (like poultry) is usually less expensive and better for your health. Fish should be as fresh as possible - or very well frozen. If you have a good brand you can trust, go for it, otherwise ask for advice from your parents: they know better.

* If you buy something, check if there are cooking suggestions written on the box. Or do a quick search on the internet - it helps to find good recipes too.

* Buy a mandolin slicer or a multicutter: it will make the chopping part faster. But watch your fingers anyway, there are still blades.

* How to cook a basic meal: put oil and garlic/onion in a pan or saucepan, then add vegetables. Then add half glass of water, meat and/or fish (optional), salt and other spices and leave it to simmer until everything is cooked.

* Fish doesn't take long to cook, while meat can’t take less than 30 minutes. Speaking of vegetables, usually potatoes take the longest time to be done, so if they are done, all other vegetables are.

* Put an alarm on your phone, so you won’t forget there’s something cooking. And stir what you put on the stove.

* Do you have an oven? That's great! Put some meat/fish in an oven tray, add potatoes and vegetables, salt and spices, oil and a little bit of water. Put everything in the oven at 180/200 °C more or less and wait until the meat is golden and potatoes are done. Put an alarm and do something else, while waiting. Once in a while, go take a look and turn the meat/fish/vegetables. If there’s no water/oil anymore, add some more.

* if you're lazy or you have long working hours, cook only once a day and double the amount. For example, you can only cook in the evening, so you will have dinner and a lunch ready for the day after. By doing this, you’ll hardly be tempted by junk food too, because you already have something to eat.

* Try to not cook too much food. If you're not sure about how much you will eat, cook less food and add more fruits at the end of your meal. So you will be full, without wasting food. Over time, you will learn more about quantities and how to deal with them.

* Rice takes a long time to cook, but it's extremely good and versatile: put it to boil in a pan, then add vegetables in a separate pan. Or bacon and peas. Or the basic vegetable meal from before.

* Pasta is also very versatile but please, put water and salt in a pan, not just water. And no oil. And please, follow the time written on the box. Overcooked pasta is a sin. Pasta is not supposed to melt in your mouth. Every time you cook pasta until it's twice its size, someone in the world dies.

Also, please PLEASE do not use ketchup as sauce. Every time you use ketchup as sauce, an Italian granny dies. Do you really want to kill a precious little granny? I don't think so.

So, please, put that heretic sauce away and make your own sauce. It won't take too long: oil, chopped onion and cherry tomatoes in a pan, to simmer until pasta is ready. Or you can make the "basic meal" I mentioned above and add pasta to it. There are a lot of possibilities to try. Just don’t put dry pasta on a plate and eat it. Pasta needs a sauce.

And now, a few random dishes I recently made with minimum effort:

Peeled shrimp (frozen) with tomatoes, zucchini and potatoes.

Chicken breast with carrots, zucchini and red pepper, with basmati rice on the side. I cooked the rice by itself in a pot and put meat and vegetables in a separate pan. I also added some fennel to the meat and the smell was absolutely amazing.

This is carbonara. I know some heretic people might use cream or other stuff and call it “carbonara”, but they are heretics. Carbonara is made of bacon, oil and eggs. It’s not hard to do it, but you need to be very quick when it’s time to assemble everything. If you want a good video that shows how to do it, you can watch this one: this guy did it in a slightly different way compared to mine (I didn’t add any cheese, because I don’t like it), but it’s a real, good carbonara.

The evening before, I had some premade rice with radicchio and speck. There wasn’t a lot left, so I added a little bit of water and oil to the pot, 200 grams of pre-cooked chicken peas and a sliced carrot and ta-da, a brand new dish. It was very tasty and there were no leftovers after that.

Moral of the episode: learn how to cook, because it’s essential ;)

( Support me on Ko-fi )

_______________________________

TAGLIST:

@willpowerwisps @royalprinceroman @reesiereads @mudpuddlenl @shelby-711 @allmycrushesaredead @aquatedia @sweetkirbi @whatishappeningrightnow  @effortiswhatmatters  @atlasistryingherbest @bella-in-a-bag  @doydoune  @miasheer  @forever-third-wheeling @mishanthropist  @corndot @payte @mcang3l  @geekyapollokid  @kawaiipotatuh  @hypnossanders  @idontreallyknow24  @imcrushedbyarainbow  @simplyapannightmare  @patton-cake  @hereissananxiousmess  @purplebronzeandblue  @cynicalandsarcastic  @empressserelene  @dubstepbranch  @chara-073  @lost-in-thought-20  @arobohamster @book-limerence

@riseofthewerewolf @frog-candy-bee @bosspotato01  @rosesandlove44 @methaley @sololad  @firey-alex  @sashootkahoot​ @chewy-rubies @groaaaaan  @croftergamer​ @misty-the-girlflux-mess​  @thedevilseyes​  @arya-skywalker​  @csi-baker-street-babes​ @queen-of-all-things-snuggly

@virgildarknessdementiaravenway​ @mishanthropist​  @dracayd-universe​  @unknown-artworks​   @lonelyfangirl453​  @starlightnyx​ @alienvamp-hesitantflowerface​ @stubbornness-and-spite​  @alittletoo-extra​ @averykedavra  @iloveeverytjing123 @bookedforevermore @joyrose-fandomer @anachronismes @the-cloud-14  @mihaela-tbg @igonnatalknothing

@thatoneloudowl​  @grayson-22​  @softangryfuckingdepressed​ @theotherella​  @boopypasta​ @nevenastark​ @varthandi @floofyconfusednerd @nothing-worth-mentioning @mikalya12 @roses-bubbles @cuter-on-the-inside  @coldbookworm  @orchidstanslogan  @snixxxsmythe  @frog-candy-bee  @holleratyour-buoyancy @alexowlndra  @fadingbagelbananapatrol  @our-bloody-mari666  @cxsmospooks  @riverraysong @sanity-whosshe-neverheardofher  @charmingcritter  @analogical-mess

[shotgunningtheuniverse]

Creamy Chicken Noodle Dnf Spell Soup

Because you deserve to be a dirty dnfer in style and have soup

With this soup you can enjoy a nice warm meal while using a little magic and intentions to make dnf see clearly and more.

So, a good dnf soup spell awaits

Recipe includes humorous comments by me.

Recipe:

3 table spoons of butter, chicken fat or olive oil

1 large onion chopped to stay unaffected when dnf are being e-word live

2 large chopped carrots to make dnf get their act together and depending on intent make them hornier

(Optional) 2 stalks of chopped celery to induce lust in dnf and easy sleep for you knowing what you’ve done to torture them more

4 minced cloves of garlic to bring dnf to clarity about their love and success on George’s VISA

3 tablespoons of all-purpose flour because this is a creamy soup and still soup enjoy yourself and love yourself. Let your flour get that self-life energy

2 bay leaves for making dnf see each other and stop being dense

3 sprigs of fresh thyme or 1/2 teaspoons of dried thyme to give dnf the courage they need for whatever they need

1 pound of skinless, boneless chicken thighs (4-5 thighs) because this is chicken noodle soup and you need chicken

8 cups of chicken stock or broth. Depending on accessibility you can use store bought or homemade. Keep in mind homemade with transfer any intentions or residue energy into this spell soup with it. Chicken broth will create new beginnings and starts for dnf and you while satisfying Dream’s hyper fixation on getting pregnant from a while ago.

5 ounces of a pasta of your choice. I’d recommend alphabet pasta just for fun or divination. Or maybe just to make random words, feed your inner child while you do this. It’s what dnf would want.

Salt and pepper because flavor

1/4 of preferably finely chopped fresh parsley to ward off antis from you and if so chosen you may add a little extra get George to Florida intentions in here as you chop

Add water or more stock as you see fit

When you stir anything in this recipe remember to stir clockwise to draw whatever your intention is. And counter-clockwise to push it away from you!

Instructions:

Pick a route for this spell type and cut all the food that needs to be cut before hand and make sure to shove in all the intentions you can while you chop into them.

Melt your butter in a large pot to make sure you can get all of your spell in here and put it on medium heat. Add your on onion, carrots, celery. For these specific veggies you can opt for a more gentle approach with positive vibes, but feel free to kinda stab them too. Wait for them to soften, should take about 5-6 minutes

Pour your chicken stock while getting flash backs to those Dream pregnancy tweets and think of a new beginning with more or less of those tweets. All up to personal preference. Allow it a low simmer. Feel free to add some salt if your feeling salty about it or feel the soup it’s self could benefit from it. (Salt especially recommended if you are repelling something with your intentions)

Add your chicken thighs into your soup. Make sure the broth covers them and have the soup come to a low simmer. Partially cover the pot with a lid, (recommend you use one that fits on the pot when properly placed) stir a couple times and wait about 20min for the chicken to cook through.

If the broth feels low, add more stock or water. Turn heat to a medium-low.

Place your now cooked chicken onto a plate that is big enough for it. Now add your pasta of choice. Shove some good intention and stuff in there and let it soak up your other intentions from the soup. Stir it in. Cook until noodles are done. Most likely 6-10 minutes but I guarantee nothing. Check your pasta periodically to make sure.

Now your going to shred into the chicken to get out all your aggression about dnf being dnf. Or chop into cubes if that’s your thing? Add chicken to pot and taste. Add seasoning as needed to preference. Add in your parsley with a little bit of pizazz to really get those antis away from you.

Then stir in a small chant. I’ve collected some of my own dnf shots (see below) but if you have something else in mind go ahead. Stir clockwise to draw it to you.

Serve in your vessel of choice. I personally like mugs.

For good meet up vibes: x

For some sweet pinning Dream: x

Soft gardening dnf: x

Being alone with someone else: x

Other than that feel free to use a small chant instead:

I draw dnf to clarity

Dnf leave me the fuck alone challenge

Government approve George’s visa challenge

Horny

Get well soon, get well soon

Dnf dnf dnf dnf dnf

Dirty dnfer

[tedoculus]

Creamy Chicken Noodle Soup

Or Cream Of Chicken Noodle Soup

There's a lot of things I really hate about how our current American society handles food and cooking, but there's a particular thing that I hate about recipes. And that is of course, Capitalism. Like this is an example of how Capitalism has actively contributed to making a thing, and everyone involved in that thing, worse at doing that thing.

Recipes as we know them are a modern concept, like an Album of Music or a Movie, it is an abstract thing that we have rules about. It is a thing that affects literally everyone who participates in society. The commodification of music and stories has definitely resulted in Albums and Movies that would not have been possible without said commodification. How you feel about that says something about your politics, there are certainly people on both sides of the argument. But I don't think anyone actually thinks the commodification of recipes has resulted in better food, and if they do they are wrong.

Recipes as commodities have to either benefit a product by incentivizing the purchase of that product, like the recipe for rice crispy treats benefits every company that makes puffed rice cereal and marshmallows, or it has to be enough of a Complex Special Snowflake to Sell Other Shit like cookbooks, or Cooking Shows, or however the fuck cooking blogs monetize their shit.

And I fucking hate it! And if I ever actually do anything with my waste of a life I might build a website and recipe database that's just free and opensource and just fucking about and only about the real heart of recipes that makes them actually useful!!!

3 tablespoons unsalted butter

1 yellow onion, chopped

2 carrots, chopped

2 celery ribs, chopped

3 cloves garlic, minced

1 cup whole milk

3 tablespoons all-purpose flour

4 cups chicken broth

3 cups cooked shredded chicken

1 teaspoon fresh thyme

1 teaspoon kosher salt

½ teaspoon black pepper

2 cups wide egg noodles

½ cup heavy cream

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh parsley

This is the ingredient list for the recipe I used tonight. I want to read this recipe to the person who wrote it and every time I get to an ingredient that is strike-through I want to violently shake them and scream FUCK YOU in their face.

3 to 5 tablespoons of butter or oil

1/4 cup to 1 cup chopped vegetables, suggested 1 small onion & 2 carrots. Celery, garlic, mushrooms, or any root vegetable optional.

1 cup milk, highly suggested whole or 2%

3 tablespoons flour

4 cups chicken broth (4 tsp chicken bouillon powder or 2 bouillon cubes dissolved in 4 cups water)

3 cups cooked shredded chicken (approximately 3 breasts, but including dark meat and skin will enhance flavor)

2 cups wide egg noodles measured dry and uncooked

For extra creamy texture and taste highly recommend: 1/2 cup heavy whipping cream

Suggested seasonings: 1 tsp salt, 1/2 tsp black pepper, 1 tbsp lemon juice, 1 tablespoon parsley (MY suggested seasonings, 1 tsp lawry's seasoned salt, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder)

THIS is a list of ingredients that's actually helpful! You know sometimes exact amounts of salt and lemon juice are extremely vital and necessary parts of a recipe, and sometimes they are just part of the random shit you can throw in to make it taste more like the kind of food you like. This recipe does not NEED fucking LEMON JUICE. It does not NEED an acid, some people think that lemon flavor pairs well with chicken. But if you didn't have lemon juice it would be fucking stupid to substitute a different acid like lime juice or vinegar. There is a difference between ingredients in a recipe and god damned flavor suggestions!

What a recipe SHOULD be is a blueprint for primary ingredient ratios. Before I looked up this recipe I knew exactly how to make it. I knew I was going to combine butter, flour, broth, milk, meat, vegetables, and noodles. That's the recipe! That's literally all this recipe boils down to. Those are the important parts. You can substitute any vegetable or meat or broth for another and describe very different soups. And if you used these same ratios you'd probably still end up with a decent soup, just not the ideal one. Potatoes will absorb moisture, while mushrooms will produce it. This is the ideal ratio specifically for carrots, onion, and chicken. If you don't put any onion or garlic in it, will it be a radically different soup? NO GOD DAMN IT! What about if you use a fuck ton of vegetables, just going bonkers? 6 carrots, a large onion, 3 celery ribs, and a half pound of mushrooms? It will still be fine, and probably enjoyed more if you love a ton of CRUNCH in your soup. (I don't, I like a my soup to be the same consistency of soft and mushy. And I didn't have any carrots, so the only vegetables I used were onion and half a stick of celery) But if you double the amount of milk and cream? You're risking the whole thing! That much milk and the flavor is going to be bland, maybe even sweet, and good luck cooking the noodles at a low boil, that much milk is going to be sticking and clumping and burning at the bottom of the pot you'll need to stir it nonstop like you're making fucking tapioca.

When a recipe is commodified it's trying to deliver some asshole's exact experience of his exact soup exactly how it would taste at his stupid restaurant in the first half of autumn during a waxing gibbon moon, that's not fucking useful! That's not how we buy our food or ingredients and its not how we cook!

It has been a number of years but I looked and I mean really looked to find a useful app or program or website for building a library of recipes, actual recipes, basic fundamental building blocks for meals. But there isn't one, every fucking thing out there was so god damned commodified to the point of being useless.

Anyways here's the fucking instruction steps to this amazing delicious soup I cooked tonight, it was the best soup I've ever made or tasted and it was really easy but that ease came from the fact that I had a ton of leftover rotisserie chicken from the grocery store that was really bland and dry when I ate it on its own but all the dark meat and skin was really good for the soup. I also have heavy cream because I like it in my coffee.

If you are adding heavy cream at the end, pour out your measured amount now and leave close to the stove so that it will warm closer to room temperature and isn't refrigerator cold when you add it at the end.

In a large pot, heat the butter (or oil) over medium-high heat. Add the onion, carrots, and celery fucking vegetables. Cook until vegetables are tender about 5 minutes. Add the garlic and cook for 2 more minutes if you're a sophisticated cunt and chop fresh garlic for a soup otherwise just use a little garlic powder, I did because I had some garlic but I doubt it made any difference!

In a small bowl, whisk together the milk and flour. Pour the mixture into the soup pot and stir, making sure there are no lumps of flour. I did this as instructed but you could probably just stir the flour into the sizzeling butter and vegetables and stir until there's no clumps and then stir in the milk. Stir in the chicken broth. Add the shredded chicken and thyme whatever fresh herbs you have lying about because you're so sophisticated. Season with salt and pepper.

Bring the soup to a low boil and stir in the egg noodles. Cook for 10 minutes, stirring occasionally, or until noodles are soft. You need to baby this step to make sure the milk doesn't burn on the bottom of the pan, better to move to your smallest burner and use your lowest setting and cook longer if the noodles aren't quite tender at 10 minutes, putting a lid on it between stirs is advised. Stir at least every 3 minutes. Oh look I actually gave some exact details at the part that's actually important and will make a big difference to the outcome.

Stir in the heavy cream, lemon juice, and parsley and any additional sensitive flavor elements like lemon juice if that's the kind of person you are. Save this for the very last moment, stir on low heat about 2 minutes then remove from heat.

Ladle the soup into bowls and serve warm. I'll suck it from a beer bong while it's still boiling hot if I want to, what kind of fucking step is this? Was this your way of trying to say that you can't just let the soup with the heavy cream sit on the stove on low heat for 30 minutes while you wait for everyone to sit down because it will burn?

[thefoodadvice]

Pumpkin: Amazing Benefits For Your Skin

Did you know that pumpkins are a powerhouse as a food but also are incredibly good for your skin’s health? In today’s article we are going to show you why pumpkins are a great ingredient for an improved skin care and why pumpkins have so many benefits for your skin.Whats Inside A Pumpkin?A pumpkin is a type of fruit that is typically orange in color, and is often used in pies, desserts, and other dishes. The inside of a pumpkin is filled with seeds and pulp, which can be eaten. The seeds of a pumpkin are often roasted and eaten as a snack, and the pulp can be used in a variety of recipes.Why Pumpkins Are Good For Your SkinThe vitamins and minerals present in pumpkins make them a great food for your skin. Pumpkin is a good source of vitamin A, which is important for maintaining healthy skin. Vitamin A helps to keep your skin smooth and elastic and can reduce the appearance of wrinkles. Pumpkin is also a good source of vitamin C, which is important for collagen production. Collagen is a protein that helps to keep skin looking young and healthy. Pumpkin is also high in antioxidants, which can help to protect skin from damage caused by free radicals.Vitamin A in PumpkinsVitamin A is essential for maintaining healthy skin. It helps to keep skin soft, smooth, and elastic. It also helps to protect skin from the sun’s harmful ultraviolet rays. Pumpkin is a great source of vitamin A, providing over 200% of the recommended daily intake. So, if you want healthy, soft, smooth, and elastic skin, eat pumpkin!Vitamin CPumpkin is a good source of vitamin C, which is important for maintaining healthy skin. Vitamin C helps to keep skin looking smooth and radiant, and can help to prevent skin from becoming dry or irritated. Pumpkin is also a good source of other nutrients that are beneficial for skin health, including vitamin A, vitamin C, and zinc.How To Use The PumpkinPumpkin can be used as a face mask to help improve the appearance of skin. To make a pumpkin face mask, combine 1/2 cup of pumpkin puree with 2 tablespoons of honey. Apply the mask to your face and leave it on for 15-20 minutes. Rinse the mask off with warm water and then pat your skin dry. You can also use pumpkin puree as a body scrub to help improve the appearance of skin. Combine 1/4 cup of pumpkin puree with 1/4 cup of brown sugar. Rub the mixture onto your skin and then rinse it off with warm water.You can also simply add it to your diet and improve not only your skin’s health over time but also your overall body health.There are so many different pumpkin meal ideas out there, it can be hard to know where to start. But don't worry, we're here to help.One of our favourites is pumpkin pie. It's delicious, and it's a great way to use up any leftover pumpkin puree you might have. All you need is some flour, sugar, butter, eggs, and of course, pumpkin puree.Another great option is pumpkin soup. It's perfect for chilly autumn days, and it's a great way to use up any leftover pumpkin puree you might have. All you need is some onion, garlic, stock, and of course, pumpkin puree.And finally, if you're looking for a savoury pumpkin dish, we recommend pumpkin curry. It's a great way to use up any leftover pumpkin puree you might have, and it's delicious and flavourful. All you need is some onion, garlic, ginger, cumin, coriander, and of course, pumpkin puree.ConclusionIt is amazing what food can do for us in our lives, thats why we love to talk about all the benefits of all the food out there. We hope our little insight helped you understand how much of a blessing pumpkins are for us! Read the full article

[happymornings-world]

Rock the new year with fruits and vegetables

Rock the new year with fruits and vegetables

The new year has come. What's your resolution?’ is the first question we ask people. In the health-conscious world, stirred after the pandemic, most of the new resolutions are based on health and fitness.

Are you able to add one more color to your meal today? If your answer is yes, then great, you are moving towards a healthier and tastier life.

If your new year norm is to lose weight, be more active or eat healthier to keep illness at bay, turn over a new leaf, with new fruits and vegetables. It is the surefire way to get optimal health.

Of course, you must be eating 50 percent healthy and 50 percent junk. It is a more common method that people do, having balanced toxics in life. never be one among them. Think over it. 50 percent of toxic will never let the other 50 percent of the nutritive foods supplement the body wholly. Incorporate favorite plants onto your plate. To begin a healthy start, first go with your favorites, try eating your likeable fruits and veggies for the initial few days.

Remember your favorites alone can do the needful, you need much more than that. Every crop is required for healthy sustaining. Now, gradually add new fruit or veggies to your meal. Most probably choose the plant that adds a vibrant hue to the meal. So that you will not be bored of eating it. Scouts honor! The solution to your goals can be that straightforward.

First, begin adding one more to your meal. Like, do it every week or month. Over time, work toward adding in more colors from fresh fruits and vegetables one meal, one snack at a time.

For instance, if you take greens, add all the greens from soup, salads, sandwiches to smoothies. So, it’s a green healthy week. You are getting the punch of nutrition and a sense of satiety wherever they are included. Then the next week, add reds to your green like tomato, bell pepper, chilly etc. so, you are including red along with green which is adding benefit to the immune system.

As you weave more colors from fruits and vegetables into your favorite recipes, you will begin reaching for more nourishing foods throughout the day inadvertently. Therefore, the results will be awesome.

Fruits and vegetables help your body do its things from metabolism to ingestion by offering co-factors to cells. Having the essential ingredients do the task they are meant to, your cells are able to resist the impact of invasive bacteria and viruses even more. This is how including fruits and vegetables every time in your meal can be so impactful.

The co-factor components are a mixture of the usual suspects and they are not well-known buddies. All we know as a general audience is the vitamins, minerals, iron, calcium, potassium etc. there are meticulous components of which we are not much aware. vitamin C and E and minerals like zinc, iron tend to take the lead. The antioxidant acting plant compounds such as polyphenols like the quercetin in apples and onion and ellagic in berry fruits. They are typically unsung heroes found in our everyday plate.

It is always better to consume all forms of fruits and vegetables for superior healthy functioning of body, mind and soul. You ought to begin this new year with a happy face and run it around throughout the year. For better benefits and enhanced taste, you can mingle in frozen options with fresh, canned, dried and 100% juice and luscious products.

Adding one more color from fruits and vegetables Trichy to daily meals and improving eating habits by rationing 80 percent healthy foods and 20 percent of unavoidable junk will come with minimal effort and great rewards.

Hey nutrition rock star, begin the new year full of wholesome.

[greenteabtch]

9, 14, or 16 for Helena and Seb? :) <3

Hell yesss! 

Play wrestling; For physical affection prompts.

Since they’re both long ranged fighters, I thought a bit out of the box for this one heh.

pairing: sebastian vael x f!hawke

rating: g

word count: 1573

genre: fluff :))))))) humor

cw: food!

-

Tk tk tk tk tk tk tk.

The wooden sticks rammed against the bowl’s edge by Helena’s hand. Little bits of egg spattered out, casting a light spray against the counter and any unfortunate victims who appeared to be nearby. Today, that included one very enthusiastic Sebastian Vael, the archer currently at work washing a bundle of green onions.

He laughed lightly at the specks dotting his shirt, setting down the basket to retrieve a towel.

“You are beating those eggs very hard.”

Helena hmph’d, concentrating on the mixture. “Of course. They have to be beat at a fast pace for five minutes,” she slowed, tilting the bowl towards her and squinting. In a moment she resumed. “If I’m soft on them they won’t froth properly.”

Even without looking up she could hear him smile.

“Oh, I don’t think you have to worry about that.”

The corner of her mouth twitched as she continued, the steady beat against the bowl keeping her concentration even while her mind lingered on her partner.

 He had always begged her to include him in the kitchen but now he was a staple part of it. Their introduction to cooking was slow going at first, Helena an awkward teacher, but he was nothing if not determined. In almost no time at all he was developing his own twists on recipes and moving with confidence throughout the estate kitchen he shared with her.

Helena had been quite proud of her student.

Until it became very apparent that he had adopted a philosophy that rivaled hers every step of the way.

Movement brushed past her back, piquing her interest as she caught sight of Sebastian’s burnt orange shirt.

“What are you doing?” She questioned, eying the bottle of oil that had appeared in his hands.

Blue eyes swept her into his ever-present smile. “I had a thought that perhaps this dish would benefit from a little sautéeing…” His head disappeared behind the island before metallic clangs sounded out. “The green onions on their own are flavorful but with a little chissayan powder…” In a matter of seconds, he resurfaced, brandishing a cast iron pan. He expressed approval with a self-satisfied smile until he met her gaze again. Bashfulness seemed to fall over him, skin darkening as he chuckled. “Alright, I know that face.”

Helena’s mouth opened before her chin flew to the air above. “I don’t know what you’re talking about.”

“Not buying it, Hel.”

She simply continued stirring, focusing her attention on the far wall while Sebastian stared after her.

“Hel?”

Her lips pursed but declined to let words slip. She felt bad crushing his entrepreneurial spirit, but the idea of seasoning such a flavorful vegetable went against all she knew about cooking.

It appeared her dark-haired lover had drawn the same conclusion, opting to smile and lean over on the counter. “Do you have something to say about this Hel?”

A quick hm left her pressed lips as she retrieved the knife to do some mincing.

“You are so kind, mo ghràdh.”

She heard the swift sizzle of a match, soon followed by a glow of orange bathing the right side of her body.

Chancing a glance in Sebastian’s direction, she was horrified to see that he was coating the pan in oil. He was fully intending to go through with this. Her hands halted, eyes hypnotized as he searched for the green onions…

Which lied perfectly bundled by her side.

She held out as long as she could, her palms flat against the counter as she stared at the green onions, everything inside her screaming and telling her this was wrong.

Still, he drew closer and closer, hand reaching out to close around the bundle when...

At the last moment, Helena snatched the green from beneath his grasp.

Sebastian reacted quickly, he was a rogue after all, grabbing after her and laughing.

A smile crept on her face as she hid the veggies behind her back.

“I’m sorry Sebastian, I can’t let you do this.”

He raised his brow, a slightly cocky grin making its appearance.

“How long do you think you can keep that away from me?”

“As long as it takes.”

She had backed away by now, every step taken matched in approach as they circled the kitchen island.

It would be a stubborn fight; Two long-ranged combatants, a mage and an archer, both skilled at keeping others away. Helena was doomed if she let him in proximity, though. She had seen the fate of enemies who made their way into his space, likely expecting an archer to have little defense out of the range of their bow. 

How tragic it was when they were pinned to the ground in seconds.

Her circle had led her to the kitchen door, knuckles catching on the handle behind her back.

“Helena… wait…” she smiled, narrow brows raised before turning the knob and running out.

A laugh pulled from her as she heard ‘Maker’s Breath’ in her wake, Sebastian stalled turning off the stove. 

She needed somewhere to hide the onions. There was still food to be made, and onions to be a part of that, but the void would shine before she allowed him to season them.

With tight lungs and powering legs, she sprinted upstairs, making a beeline for the Amell crests that framed the entrance to her room. She heard thumping downstairs as Sebastian broke out of the kitchen.

It would only be a matter of seconds before he found her in her room, of which there were little obscure places she could reach before then. 

She grimaced, knowing what she must do.

It was just after she had finished that Sebastian entered the room with a cocky grin.

“Well, well. So I’ve finally cornered my little thief.”

Helana tilted her head. “Your thief? Or your savior?”

He walked towards where she perched on the edge of the four-poster bed. With gentle hands, he cupped her high cheeks, springing a smile to her lips as she nuzzled in. 

“Perhaps you’re both,” he smiled, leaning in and pressing a soft kiss to her forehead. From beneath straight lashes, she eyed him, allowing her smile to meld to a smirk.

“Stole your heart and saved you from a terrible cooking crime?”

He sighed, tucking a hair behind her ear.

“Saved me from a sheltered life. Stole my onions.”

At that he released her, warmth fading from Helena’s skin as he peered around the room. She folded her arms, resting her head against one of the posts.

“Let’s see, if I were Helena Hawke…” he mumbled, stroking his chin. His eyes roved to the door, then to where she now sat before he hummed.

“... I would know I didn’t have long. I’d have to pick somewhere in reach… as well as a place I can put distance between…”

Her heart thumped in her chest, posture stiff as she was careful not to make additional movements.

There was little she could do to ward him off, though. Sebastian was a smart man, and this was only a matter of time. One that was quickly coming to an end as he began to approach her yet again, a curious glint to his eyes.

Helena stood, shifting away once Sebastian was a hands width away from her. He smiled, leaning closer.

“Something the matter, mo ghràdh?”

She took two steps back, hands behind her back.

“Just giving you space, pretty boy.”

He tilted his head, following.

“Are you sure? You seem to be running from me again.”

This time she backed directly into the wall, the thump signaling the end of the battle.

“You’ll never get them from me. Accept defeat.”

With a cocked brow, he smiled.

“It’s in your sash.”

“Is it?”

“With confidence.”

“Oh,” Helena popped, looking to the ceiling. “Well, too bad then.”

Staring at his partner, Sebastian’s face transformed, melting into sweet candied smiles as he opened his arms. “I guess you win then.”

Helena shrugged, blood rushing to her cheeks as she smiled. “I guess I do.”

“Can I at least have a consolatory hug?”

Brown eyes rolled with a cheeky grin.

“Of course, my prince.”

Stepping into his arms was warm, a comfort grander than the embrace of any bed, blanket, or person. A sense of lightheaded giddiness would overcome her, the loss of all inhibitions as she sank into the thick material of his shirt. Nuzzling his ear with her nose, she smiled.

“I do love you, you know. Wrong opinions and all.”

He laughed, tremors cascading through them both.

“And I, you.”

They parted, Helena watching him step backward and begin to make his way out the door with a tilted head. She had just gotten comfortable in her lean against the bed when he turned back with a pesky handful of greens. Waving it in the air, he grinned.

“I’ll let you know when dinner’s ready.”

And the door swung shut with a click.

Helena’s stomach dropped, a train of curses slipping from her lips as she ran to the door. Throwing her hands around the handle, she knew it was a lost cause. The knob refused to turn, the jingle building frustration in her chest.

“Bodahn!!” she banged on the door. “Let me out! He’s going to ruin my soup!”

There was no answer though, even as she continued her assault.

Sometimes, she hated that damned rogue.

[thedisneychef]

Will Bulsiewicz Biome Broth Recipe

Hey there! I'm so excited to tell you about Will Bulsiewicz's amazing new Biome Broth Recipe. It truly is a game changer when it comes to nourishing your gut and improving overall health! Not only does this recipe taste great, but it also provides the body with essential vitamins and minerals that we often lack in our regular diets. In this article, I'll be walking you through all of the incredible benefits of this broth as well as how to make it at home. So let's get started! Biome Broth was created by Dr. William Bulsiewicz M.D., an expert in digestive health and nutrition. He believes that good food should do more than just fill us up - it should heal us from within too. That's why he formulated his powerful blend of nutrient-rich ingredients into one delicious soup base. Plus, making it yourself means you’ll know exactly what goes into each batch for optimal nutrition and flavor every time! Benefits Of Biome Broth I'm so excited to share with you my recipe for biome broth! I've been making it myself for a while now, and the health benefits are amazing. This type of broth is great for your gut health and immune system - two really important factors when it comes to overall physical wellbeing. The ingredients in this recipe are super simple: some chicken or beef bones, water, veggies like celery and carrots, herbs like rosemary and thyme, garlic cloves, onion skins, apple cider vinegar and salt. It's incredibly easy to make too - all you have to do is boil everything together until the liquid has reduced by half. It may seem like a lot of work at first but trust me – once you have made this nutrient-rich broth just once, you'll never want to go back! Not only does it taste delicious but it can help boost your energy levels as well as improve digestion and immunity. So if you're looking for an easy way to nourish your body from within then why not give biome broth a try? Nutrient-Rich Ingredients Having discussed the benefits of Biome Broth, we now turn our attention to its nutrient-rich ingredients. At the heart of Dr. Bulsiewicz's recipe is a commitment to incorporating micro biome-friendly foods that help support and nourish beneficial bacteria in your gut. These include cruciferous vegetables like broccoli and Brussels sprouts, garlic and onions, mushrooms, green leafy vegetables such as spinach and kale, healthy fats from olive oil or avocado, plus spices like turmeric, ginger, cumin, coriander and cardamom. All these ingredients come together to create a flavorful broth full of phytonutrients that help promote digestive health. In addition to providing essential vitamins and minerals for overall wellbeing, this combination of food also helps keep you more regular by promoting better digestion and absorption of nutrients from other meals throughout the day. It’s important to note that if you prefer plant-based proteins instead of animal proteins, there are plenty of non-meat sources available which can provide similar levels of nutrition while still supporting your microbiome health. By including Dr. Bulsiewicz's nutrient-rich ingredients into your diet on a regular basis you will be giving your body everything it needs to stay balanced so you can live life at your fullest potential! Making Biome Broth At Home I'm excited to share my favorite biome broth recipe with you! This dish is a great way to get your gut-brain connection in check while adding some cold weather flavor. It's packed full of nutrient dense ingredients, making it the perfect meal for all seasons. To make this amazing dish at home, start by combining one cup of bone broth with half a cup of vegetable stock and two tablespoons of extra virgin olive oil. Add chopped onions, garlic cloves, celery stalks, carrots and any other vegetables you'd like to use. Bring the mixture to a boil over medium heat then reduce the heat and simmer until all the vegetables are tender and cooked through. Finally, stir in fresh herbs such as thyme or oregano - whatever suits your taste best - along with salt and pepper to taste. Serve warm topped with freshly grated Parmesan cheese if desired. Enjoy! Dr. Bulsiewicz's Background I'm really interested in learning more about Dr. Bulsiewicz's background. He has a lot of training in medicine, which makes him an authority figure in the field of gastroenterology. He specializes in treatments related to digestive health and nutrition research. I'm sure his experience has been a factor in the success of his famous Biome Broth recipe. I'm curious to know what inspired him to create this recipe and how it has changed people's lives. I'm sure he has a lot of personal stories to share from his journey in the medical field. I'm excited to hear more about Dr. Bulsiewicz's background and learn from his expertise! Medical Training I'm proud of Dr. Bulsiewicz's accomplishments in medical training and alternative healing, especially when it comes to his work on digestive health. He graduated from the University of North Carolina School of Medicine, completed his residency at Duke University Medical Center, and is board certified in Internal Medicine and Gastroenterology. Plus, he has been a leader in educating doctors about integrative medicine for years! He truly believes that by combining traditional Western medicine with alternative healing techniques like nutrition, exercise, stress management, lifestyle changes, supplements and more; we can all achieve better overall health. It's no wonder why so many people turn to him for help managing their gastrointestinal issues - he knows what works best! Dr. Bulsiewicz often recommends starting off with something simple: his famous Biome Broth Recipe! This delicious broth contains ingredients that are specially chosen to nourish the body’s microbiome and promote optimal digestion. So if you're looking for an easy way to start taking steps towards improving your gut health, this recipe could be just what you need! Gastroenterology Specialization As a gastroenterologist, Dr. Bulsiewicz has made it his mission to help people with digestive issues get the care they need. He knows that maintaining gut health and microbiome balance is essential for overall wellbeing, which is why he offers so many treatment options aimed at restoring this vital balance in his patients. From recommending simple lifestyle changes like his famous Biome Broth recipe to more complex treatments involving nutritional therapy or supplements - he's got them covered! And as someone who has been educating doctors about integrative medicine since before it was mainstream, you can trust him to provide only the best advice when it comes to your digestive health needs. His passion for helping others achieve their optimal state of wellness makes him an invaluable asset in the medical field and one of the leading experts on gastrointestinal issues today. Nutrition Research Dr. Bulsiewicz is well-versed in the gut brain connection and immune response, so it's no surprise that he has devoted a great deal of his research to nutrition. He believes that proper nutrition plays an integral role in maintaining optimal gut health and microbiome balance. Through extensive research, he has developed nutritional protocols tailored to address each patient’s individual needs. Dr. Bulsiewicz also recognizes the importance of education when it comes to nutrition. He regularly holds seminars on digestive health topics such as the effects food can have on digestion and immunity. In addition, he often writes articles for medical journals about the latest findings in nutrition research related to gut health and its impact on overall wellbeing. With all his expertise in this field, it's clear why Dr. Bulsiewicz is one of the leading authorities on gastrointestinal issues today! Enjoying The Broth All Year Round I've been so inspired by Dr. Bulsiewicz's biome broth recipe that I'm finding new and interesting ways to enjoy it all year round. Not only is the flavor unique and delicious, but I'm also having a lot of fun experimenting with different cooking variations. With just a few simple ingredients, there are endless possibilities for creative recipes! In summertime, I love adding fresh herbs from my garden like basil or oregano to give the broth a bright and fragrant aroma. In winter months, warming spices like cinnamon or cardamom make the dish feel extra cozy on cold days. No matter what season it is, I always find something special about the flavors in this nutritious soup. One thing that makes this recipe even better is how flexible it is—you can easily adjust it based on seasonal availability of produce to create unique flavor combinations each time you cook up a batch. The versatility allows me to get creative in the kitchen while savoring every bite of this comforting meal. Frequently Asked Questions How Often Should I Drink Biome Broth? How often should you drink biome broth? It really depends on your individual health and lifestyle goals. If you're looking for general health benefits, it's recommended to have a cup of biome broth each day. For specific purposes (storing tips), you may want to increase or decrease the amount depending on what works best for you. Ultimately, drinking biome broth regularly is great way to incorporate beneficial probiotics into your diet! Is This Recipe Suitable For Vegetarians Or Vegans? If you’re looking for a plant-based diet, or vegan alternatives to the traditional Will Bulsiewicz Biome Broth Recipe, then this might not be suitable. While it can easily be made with vegetable stock instead of chicken broth and omitting butter and non-vegan cheese, there are other recipes that may better suit your needs. It's worth checking out some vegan options before deciding on any recipe. Is Biome Broth Suitable For People With Certain Dietary Restrictions? When it comes to dietary restrictions, biome broth can be a great alternative. The main ingredients are simple and easily replaceable with alternative options if needed. For example, the recipe calls for chicken stock but any other type of non-animal based stock can be used to make this recipe vegan or vegetarian friendly. Additionally, those who have allergies should take extra care when making this dish as certain ingredients may not agree with their sensitivities. With that in mind, having an allergy awareness approach is key when cooking biome broth so everyone can enjoy it safely! How Long Will The Broth Last When Stored In The Fridge? When it comes to storing your biome broth, you want to make sure it's properly refrigerated. This will help keep the broth fresh and prevent any spoilage. Generally speaking, if stored in an airtight container, the broth can last up to 7 days in the fridge. Of course, this all depends on how much of the recipe you made and how large your serving sizes are. It's always best to use a clean spoon for each serving so that bacteria doesn't spread from one person to another. What Are The Differences Between Biome Broth And Bone Broth? Biome Broth and Bone Broth both offer a variety of health benefits, but there are some key differences between the two. Biome Broth is specifically designed to promote gut health, while bone broth has more of an emphasis on immune support. Biome Broth uses specific ingredients that are geared towards improving your microbiome balance and providing necessary nutrients for good gut health. It also contains prebiotics, which can help improve digestion and overall nutrient absorption in the body. On the other hand, Bone Broth mainly provides collagen proteins as well as minerals like calcium and magnesium. These provide a boost to your immune system and helps you fight off illnesses more easily. In conclusion, both types of broths have their own unique advantages when it comes to promoting better health. Conclusion I'm so glad I tried the Bulsiewicz Biome Broth recipe! Drinking it regularly has made me feel healthier and more energized. And I love that this recipe is suitable for most diets, including vegetarians and vegans. Plus, it's easy to make in bulk and store in my fridge for up to a week. Overall, I think the differences between Biome Broth and bone broth are worth noting when deciding which one to try. While both provide many health benefits, the added advantage of using Biome Broth means that people with dietary restrictions don't have to compromise their nutrition needs while still reaping all its wonderful benefits. Read the full article

[foodbytesback]

A Millenial's Guide to Dinner Parties

Ok, sorry.  I didn’t have time to write anything real  for this week, because I was too busy planning a dinner party.  But uhhh that counts as a food-related topic, so I’m just gonna write about that. 

You may be asking “just how much “planning” do you need?” The answer? Much.  

I feel like I never understood how “we’ve been planning this dinner for months!” made any sense as a sitcom throwaway line, until I tried to plan a dinner between myself and 3 other adults- 1 who just started a second job, 1 who just started grad school, and 1 who lives out of town.  But people who love to say “fail to plan, plan to fail” rarely seem to specify what kind of planning that entails, so let me break down my approach (or, in some cases, things I learned in light of my approach) so that you too can funnel your anxiety into worrying about all the right things.

Consider your living space

Since I knew 2 of those 3 really like Indian food, I decided I’d base the menu around that.  Incidentally, this ended up having one major benefit that I would recommend keeping in mind: if you, like me, don’t have a proper dining room table, don’t serve anything that would require a fork and knife.  If you’re gonna be eating on the couch (Or, if you have a studio that doesn’t have room for a couch, bed? Floor? Getting imaginative about how to host people in a studio is its own challenge), you should consider serving something that can easily be eaten one-handed while balancing the plate in your lap.  Besides curries, I would also recommend tacos (or any kind of finger-food), stir-frys or any sort of braise/stew, although a soup that’s too thin is just asking to be spilled.

Cook as much as you can ahead of time

The day of the event, you’re really gonna want to make sure all your mise en place is… uh, en place.  It’s a given that dishes that are a multi-day process (like the bread dough for the naan) are going to be done well beforehand, but you really will be better off taking care of as much of the things that could be dismissed as doable the day of as you can the night before (or the day before that, depending on your schedule, if your produce is fresh it will survive a couple of days chopped).  For me, this meant dividing up the bread dough into smaller, individual portions, pre-cutting anything that needed to be cut (which luckily ended up being just onions, garlic, one serrano pepper, paneer, and chicken), marinating the chicken, and making the sauce for the chicken tikka masala.

You may have noticed that one of those containers used to be soup.  Or that the pepper’s in a ziplock bag.  Yes. Listen: I don’t work for Food Network, I don’t have hundreds of those little bowls lying around.  I didn’t even have lids for most of those deli containers.  I can only steal so much from work before it becomes noticeable.  If you’re only making one thing, feel free to combine ingredients that get added in at the same time in the recipe together in one container.  I ended up keeping most of mine separated out like this because I needed garlic for pretty much everything, so it made sense to just have one big thing of garlic, etc.  Honestly, you should just have one big thing of garlic on hand at all times, dinner party or not. 

Even with all that prep, it still took me close to 2 hours to cook the chicken, add it to the sauce that I had dumped into a crock pot for reheating, put the rice on, make the 2 paneer dishes (for clarity: saag paneer and a weird dish one of my friends mentioned liking that doesn't’ seem to have any actual basis in Indian cuisine that’s just paneer sauteed with onions and cumin seeds) and bake off several naan.  Which leads me to my next point...

Provide entertainment that doesn’t involve you

Yes, the whole point is that you want to spend time with your friends. But, unless you’re making something like dumplings, where you can easily enlist your friends to help you, you’re gonna be alone in the kitchen while your friends hang out without you.  In this case, they played WarioWare on my Switch and played/made fun of this weird foodie trivia game that I had never even bothered to unwrap from its protective plastic that focussed way too much on Julia Child-era cooking shows, wine varietals, and antiquated edicate, all while I listened from the kitchen.  Because my apartment is pretty small, “from the kitchen” means about 5 feet away, so it’s not like I was really feeling that left out.  I was able to break away from cooking every-other question or so to shoot someone a judgemental glare any time they couldn’t get an answer that I assumed was somewhat-common knowledge right. I should also mention that if you know it’s gonna take a while to cook everything, put out some sort of snack, too.  I hadn’t thought about this, and ended up throwing a box of pumpkin spice Twinkies at them.  

I guess this can be avoided by just having them come when the food is ready. I guess. 

Clean as you go

This is pretty much true for any time you cook something, but seriously, the dishes really start to pile up when you’re cooking larger quantities.  This goes double for things like tasting spoons, which I’m normally fine with reusing when I’m cooking for myself, but I will NOT subject my guests to double-dipping.   And take my word for it, you’re gonna want to go into the actual serving of dinner with an empty sink, because after everyone’s left you’ll turn around and be caught completely off-guard by how many dishes have to be done.  

Have fun and be yourself

No, really.  If your friends are anything like my friends, they’ll just be happy to see that one friend from out of town again or at the very least get a free meal.   Like, despite (or because of?) my obsessive planning, when the time came to actually start cooking I felt no pressure to have to go at my usual breakneck line cook pace, because my friends were there to have a fun little evening, and that’s exactly what I gave them.