#Potato Peanut Fasting Dish

[spicyvegrecipes]

Vrat Wali Aloo Mungfali ki Sookhi Sabzi

Vrat Wali Aloo Mungfali ki Sookhi Sabzi Vrat Wali Aloo Mungfali ki Sookhi Sabzi is a traditional Indian dish commonly prepared during fasting periods, particularly during Hindu festivals like Navratri, Shivratri, Janmashtami, and Ekadashi where certain dietary restrictions are observed. This dish meets the fasting requirements of those who follow the vrat (fasting) food guidelines, which exclude…

[what-even-is-thiss]

Quick and cheap filling vegetarian food (I’m going ovo-lacto for this)

Soup:

Dump some cans of stuff in a pot. Maybe some seasoning too. Pearl barley or rice may also be a good choice to bulk things out. With beans or legumes and some kind of grain you can make a whole protein. If that doesn’t appeal to you add some cheese or poached egg. Don’t add a lot of rice btw it will expand don’t turn your soup into a rice dish I swear to gosh

Quesadillas:

Basic idea for this is shredded cheese melted in between two tortillas warmed up on either side in a pan, in a microwave if you’re feeling extra depressed. But other stuff can be added. Salsa, pico, leftover tofu or beans, sliced peppers or onion. It’s a dish that’s as complicated or as simple as you want to make it.

Casseroles:

Dump a can of cream of mushroom or cream of potato soup on it. It’ll work itself out probably.

Scrambled eggs:

The most braindead way to cook eggs. You can even scramble them in the pan. Put stuff in it. I like putting fried tomatoes in it. Add enough mushrooms and cheese and you can feel your system clogging up in real time. Eat some toast with it to convince yourself that adding carbs makes it fine actually

Curry:

Wildly oversimplified term for basically most Indian food. It’s simpler to make than you think. The spices are the important part. The base of a lot of types of Indian food is onion, ginger, garlic, and tomato and then add spices and stuff to that. What stuff? Whatever. Spinach, potatoes, coconut milk, regular milk, even more tomatoes, lentils, beans, yogurt. Put it over rice probably. Use powdered onion and ginger-garlic paste and canned tomatoes when you’re tired. Probably look up some actual Indian YouTubers and bloggers to get more specific recipes than my stupid ass can provide.

Peanut noodles:

Cook some noodles. Probably ramen noodles. Melt some peanut butter on it and add soy sauce. Merry Christmas.

Melts:

Get a panini press so you never have to think again. Cheese, something else, bread, hot, eat. Add a sauce and some nicely grilled vegetables if you want to but tbh a midnight grilled cheese with tomato isn’t gonna be a gourmet meal. Just make it so you can finish crying.

Smoothie:

Frozen fruit and/or veggies and some kind of liquid. I usually use strawberry, mango, and soymilk. Maybe yogurt too idk. The worst part of this is cleaning the blender later but the actual process of making it is fast.

Pasta:

There’s more to life than just spaghetti and red sauce. Or so I’ve been told. You can use canned soups as a sauce sometimes if you reduce them a bit. I like butternut squash soup. Adding some cream cheese to sauces tastes better than it sounds and can fix your protein problem that you sometimes get with pasta dishes. Keeping a jar of pesto and some mushrooms in the fridge can make for a fast dinner when you need it.

Chili:

Get two different types of beans and some tomatoes and chili powder and whatever in a pot and let those bitches get to know each other and simmer while you stare off into space for a while. Maybe like 10-20 minutes idk it tastes good with sour cream

[rotten7rat]

Batfamily + Cooking

Alfred:

He's the main cook, and has been since taking the job as the Wayne's butler. Classically trained in the culinary arts, and thankfully stillvery much enjoys it, though not as much as he used to. He likes baking more than cooking, and has gotten more of a sweet tooth as he's gotten older. Leans more on your classic British dishes, but is always happy to try a requested recipe. Prefers to cook either alone or with competent help.

Bruce:

No. Cannot even be trusted to make a grilled cheese, he always burns them.

Barbara:

Pretty good. Very much a 'throw something together at 7:30, eat at 8' kind of person, but everyone is always happy to have what she cooks. If it takes hours to make then its not worth it. A teacher suggested once that being raised by a single father, she must do most of the cooking and cleaning, and after that she refused to learn how to cook out of sheer stubbornness.

Dick:

An excellent cook. I think it comes naturally to him, he didn't spend much time cooking growing up but once he taught himself the basics he can pretty much throw anything together. Its by no means a passion of his, but he does enjoy it. However, he doesn't cook often due to being too busy and/or tired, so he gets a lot of takeout or just has something quick or microwavable very often. But if he's cooking you best be there. Anything can be a social occasion and he happily accepts help in the kitchen. Not great at baking though, he always manages to over-cook or over-mix.

Cassandra:

I'm sorry but she will throw rice, water, and and an unseasoned chicken breast in the rice cooker and call it a night. Either that or she'll have a protein shake and seven eggs.

Jason:

Quite good. Unlike Dick, it doesn't come naturally to him, but he is a fast learner and picked it up mostly from Catherine, Alfred, and YouTube. That being said, would he prefer tortellini en brodo or four boxes of Kraft mac and cheese? Tamales or something quick and greasy from Bat Burger? Its always the second option. I think he often cooks as a distraction or just something to do, and just gives it to the single mother across the hall or throws it in the freezer to eat a week later.

Stephanie:

Decent. She'll see a recipe on TikTok and will try it instantly, and she's always excited to try something new. Works best with a recipe but decides just to wing it mostly. Cooking with her mother has become somewhat of a bonding activity. Really good at baking, especially things like brownies and cookies. However, she will also throw pickles, peanut butter and ice cream in a blender and swear it tastes fantastic. Is learning to cook more because everytime she sees Cass eating a boiled chicken breast she takes psychic damage. Trying to sneak meat alternatives into Cass without her noticing. It worked once.

Tim:

Not great. Will follow the recipe to the letter and will somehow still fuck it up. He mostly sticks to simple recipes that are hard to mess up, and also just doesn't have the desire to spend heaps of time in the kitchen. He does make a mean sandwich though, every time someone tries to replicate one its just never as good.

Duke:

Doesn't particularly enjoy cooking but he's fine at it. Not as bad as Cassandra, he will season his food, but prefers it to be quick and not complicated. Loves heavier foods like pastas and other carbs but doesn't have the patience or desire to make them from scratch so he uses jar sauces, frozen potatoes etc. Will put taco seasoning on everything.

Damian:

Good eventually. Doesn't cook a lot now, but when he was younger he had a kind of 'well obviously its not difficult, its just cooking' mindset. He was humbled. By Dick. I think when he's older he is much better. Will still follow a recipe so it is perfect every time. It isn't a hobby, just a task that must be completed, but he'll be damned if he's eating bland food, he will spend an hour preparing vegetable tagine. Nobody can help of even be in the kitchen with him while he is cooking, because they are breathing all the kitchen air and taking up all the room. Get out.

[gallusrostromegalus]

So I have noticed something very interesting. Gin is buttering up aizen to feed him to the god machine as some premuim petrol. BUT ALSO many powerful souls that die DON't get fed to the god machine. They go to hell because they are powerfull enough that their removal from the world harms the god machine more than feeding them helps it. So my question is, whats up with that?

there's a couple parts to this:

Powerful souls that go to hell because they're powerful ARE STILL feeding The Life Machine- All that power they're off-gassing in Hell is still going into The Life machine- Hell exists more or less as a ringer to squeeze spiritual energy out of souls before sending them back into the cycle to grow again.

It harms The Life machine more to consume a powerful soul in totality because then The Life Machine doesn't get to use that *particualrly good* soul to generate energy it needs again, and again, and again- So someone like Yamamoto is going to go around about a zillion more times, if things go well.

Problem is, things are NOT going well right now- the wheel is jammed and not giving the Life Machine nearly the energy it needs, so it needs an emergency calorie dump while Tech Support works out how to unjam the wheel, which may, technically, involve stopping and starting it again.

The final thing is a matter of scale. if we think of souls in terms of calories: >Regular animal/plant soul: One Cheez-it. Not a lot individually, but they add up. >Regular Human Soul: One Chicken Nugget/celery and peanut butter. it's technically a snack, but it's not satisfying on it's own. >Average Shingami, Quincy footsoldier or lesser hollow Soul: Fast-food meal. About as much food at most people really need in a day. >Captain-class Shinigami or Espada-class Hollows or Sternritter: Giant Meal At Grandma's House that leaves you passed out on the couch and the leftovers she sends you home with that feed you for a week. >Aizen, once he fuses with the hollow inside the Hogyoku and achieves his Final Form: Actually eating every last crumb of every last dish at the Family Reunion thanksgiving with four grandmas cooking: Two turkeys, A Standing Rib Roast, A Ham, six kinds of soup, two salads, four types of baked vegetables, mashed potatoes, sweet potatoes, baked potatoes, potatoes au gratin, popovers, busicuits, rolls and bread, an actual ocean of gravy- and then there's dessert: Apple pie, pumkin pie, pecan pie, cherry pie, chocolate cake, cookies, early christmas cookies, avalanches of whipped cream. And ofc- cider and beer and hot chocolate and coffee and soda and fuck it just drink a whole gallon of milk while you're at it. More food than any human should consume in a whole year, let alone one sitting.

So you can see why Aizen is getting pulled out of the cycle for special treatment. He's gonna be there for The Life Machine to gnaw on for most of the series. And even then, after suffering the most direct and intimate contact anyone can get with what passes for god, The Life Machine may yet choose to send his empty, heavily chewed husk back for another turn because that why waste the seed of a good crop like?

[angelmush]

meals for this week:

i missed 5 days of work bc i was out of town for bianca's birthday last week so it's going to be extra scrappy cooking this week (thank u god for giving me a freezer <3)

a golden roasted mushroom pasta dish with goat cheese and lemon and chives, i want to use some kind of short pasta shape with lots of chew to it :3

i've got a whole chicken in the freezer, i want to make another roast chicken with potatoes and then cook some dinosaur kale in the schmaltz, i made it a bit too salty last time but it was DELICIOUS so i know how to adjust my seasoning a little bit better now

i have a big bag of shrimp i had to freeze a couple weeks ago so i am thinking of poaching some juicy shrimp with herbs and lemon and garlic and ginger and putting it on top of some cold noodles, either with a spicy sesame or spicy peanut sauce, with shredded cabbage and tons of herbs

i also will make a caramelized onion, sausage, and egg breakfast sandwich for dinner with hot sauce and arugula, it's fast and easy and savory and sooo filling and delicious and i already have a tube of breakfast sausage in the freezer i can thaw

getting chocolate covered strawberry supplies bc even tho we agreed to not spend money on gifts for each other for valentine's day, i still want 2 decorate and make a little treat for my gf

[bearsanpancakes]

Mitsuki Izumi - RabbiTube Mini Rabbit chat

[Note: I am translating from the Taiwanese server of IDOLiSH7, not the Japanese server! Translations might differ from the original Japanese version due to that, but it shouldn’t make too much of a difference overall!]

ㅤ

Touma: Thank you both for yesterday’s RabbiTube Mini afterparty!

Touma: I feel glad to be able to visit your dorm 😄

Mitsuki: Mhmm! Thank you for coming over!

Sogo: Thanks for your hard work, Touma. We should be the ones to thank you instead for bringing a hostess gift.

Mitsuki: The locally-made beer you brought was super good! 🍻 The muscat flavor felt very refreshing!

Sogo: It wasn’t too sweet despite having a fruity flavor to it, it goes down really well.

Touma: I had some of it while I was doing some on-location filming and thought it tasted really good…! I’m glad that you both like it as well!

Mitsuki: Sogo drank until his face was flushed, after all!

Sogo: It was very delicious, so I drank it a little too fast on accident…

Mitsuki: Thankfully it went unnoticed by Tamaki w

Touma: Would something bad happen if he noticed?

Sogo: Not really… It’s just that I’d get caught in embarrassing situations if I had too much to drink… especially that I’d keep causing trouble for Tamaki-kun…

Touma: Is that so? Now I feel like the serious and tense Sogo has a funny side to him after all!

Sogo: I

Sogo: I didn’t act unseemly in front of you, did I!?

Touma: No, no ww It’s just that you constantly gave me peanut shells as a gift w

Sogo: I’m sorry for my unseemly behavior…

Mitsuki: ww

Mitsuki: It’s alright, everyone was drinking super fast and the atmosphere was lively, so don’t worry too much!

Touma: Yeah, that’s right! I also drank tons of beer because Mitsuki-san’s cooking pairs well with alcohol, and it tasted really good!

Mitsuki: Ah!! Your compliment sure does make me happy!

Touma: It truly was amazing!

Touma: The sausages and the mustard potato salad kept me craving for more…

Mitsuki: I’m glad that it suits your appetite! I’ll prepare lots of them for you the next time you visit 💪

Touma: Now that I’m reminded of the dishes, I’m craving them again…

Mitsuki: You sure are an adorable foodie ww

Sogo: Those two dishes are quite popular amongst our teammates as well. 

Touma: Oh, I’m sure it tastes great!! It must be amazing to have a teammate who’s good at cooking…!

Mitsuki: Does ZOOL not cook often?

Touma: We have a guy who can make perfect Japanese cuisine and help out around the kitchen, a guy who once said he doesn’t quite know how to show off his culinary skills to other people, a guy who knows a really great chef, and a guy who only recently learned about temperature and time control when it comes to cooking!

Mitsuki: Ah, I think I know who’s who!!! 😆

Sogo: Once you learn about temperature and time control, you’ll be able to learn how to cook in no time. Touma, you’ve mentioned that your senses are sharp when it comes to picking out seasoning. I think that you could memorize different seasonings immediately, you might have the talent for it.

Touma: So you knew which one was me huh ww

Mitsuki: Yeah! You were previously able to quickly discover ingredients that enhance the flavor of a dish, after all! Especially when it comes to seasoning for Chinese cuisine！

Mitsuki: 

Touma: Yup! I’ve been into slightly spicy flavors recently, so I really enjoy Chinese cuisine!

Sogo: I’ll make some mapo tofu the next time you come over then. There’s been a spice I’ve been wanting to test out…

Mitsuki: Oh, what spice is it?

Sogo: There’s some in the kitchen, let me go take it!

Touma: So you’re both at the dorm right now, huh!

Mitsuki: Sogo is currently tidying up the clothes that need to be washed and I’m looking through my script, we’re doing our own things while chatting!

Touma: That makes me long for a dormitory lifestyle~

Mitsuki: Although there are some exhausting aspects, it’s still really enjoyable!

Mitsuki: Regardless of exhaustion or joy, we can always return to the same home and share the same feelings. That’s what happiness is, don't you think?

Mitsuki: Zool may also suit a dormitory lifestyle. I think it’ll be nice to have some time to understand each other, or in other words, some common time together!

Touma: You’re right… senpai’s words have touched my heart deeply…

Mitsuki: Mhmm, if you all do plan on doing so, then I can give you all suggestions. Just contact me whenever!

Mitsuki: Uwah!

Touma: !?

Touma: Mitsuki-san!?

Touma:

Sogo: Sorry Touma! Mitsuki-san started coughing violently after opening the cover for the spice!

Touma: For real!?

Sogo: He went to drink some water

Sogo: I think he’s still coughing… He’s shaking his head still, could you please wait for a moment?

Touma: About that, our definitions of “slightly spicy” means the same in that it’s only a little bit spicy, right…!?

Sogo: Mhmm, that’s how I comprehended that term as well.

Mitsuki: Sorry for the wait!

Mitsuki: I directly smelled the spice on accident! I forgot to fan the spice with my hand while checking it, so I choked on it!

Touma: Are you guys running a science experiment or something!?

Sogo: Indeed, cooking is quite similar to an experiment. You do have talent after all, Touma.

Mitsuki: Oh~ I see! That’s an appropriate description!

Mitsuki: Sogo, let’s use this spice when we’re together!

Sogo: Okay! Let’s do that…! Touma: IDOLiSH7’s dorm does sound lively after all, how nice!

Sogo: I take it that you want to live a dormitory lifestyle with your teammates after reading Mitsuki-san’s messages?

Touma: Yup~ I think that would be nice!

Touma: It feels lively to simply walk out of the toilet and into the hallway.

Mitsuki: What does that mean? 🤔

Sogo: Did something happen?

Touma: I was startled by Yotsuba and Rokuya in the hallway the moment I stepped out of the toilet.

Touma: They both hugged each other and screamed “It appeared—!?”

Touma: So I said, “Yup, I’m done, so you guys can use it now.”

Touma: I thought to myself, “Simply meeting in the hallway can be so lively after all, huh!”

Mitsuki: www

Mitsuki: I think that’s somewhat our fault.

Sogo: I think it’s because Mitsuki-san and I secretly practiced our zombie acts in the living room at night…

Mitsuki: As we were practicing running while attacking, Nagi and Tamaki, who just finished playing their games, suddenly walked in.

Mitsuki: They screamed, “It appeared—!?” and caused a huge scene 😱

Touma:

Mitsuki: After our RabbiTube mini was released, they were watching it with their eyes closed w

Sogo: That’s right… Maybe they were startled when they saw you in the hallway because you also became a zombie in the video, Touma.

Touma: I see! Mitsuki-san and Sogo’s zombie acting skills were quite good after all w

Mitsuki: Thank you! Although it scared someone, all that practice was worth it ww  

Mitsuki: Touma’s zombie act was perfect as well!

Touma: Speaking of which, my manager grabbed a chair to use as a shield and walked into the practice room while I was practicing ww 

Touma: He thought there was a strange person in the practice room ww

Mitsuki: How cute ww

Mitsuki: We’re creating victims everywhere w

Mitsuki: But that also proves that our performances as zombies were great!

Touma: If I were to receive a job offer to act as a zombie on the spot, I think I’d be able to act it out well w

Sogo: I had lots of fun ever since the start of practice because there were a lot of acting techniques and moves that I don’t get to do often!

Mitsuki: Mhmm! I’m glad to be able to partner up with Sogo and Touma! Thank you! Both of you were very nice to work with 😄

Mitsuki: Let’s have some Chinese cuisine together at our dorm next time! Seriously, do come over soon!

Touma: Okay!! I’ll bring the drinks!!

Sogo: Then I will need to learn how to make some good, slightly spicy dishes.

Mitsuki: 

Touma:

Sogo:

ㅤ

End of RabbiTube Mini

[sfarticles]

Get creative with veggie burgers

Check out my latest column

The unofficial start of summer passed last weekend, which means grilling season has begun, at least it has here in the Northeast.

Baked Falafel Burgers. You’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. (Photo by Evi Abeler)

A juicy hamburger, a perfectly cooked steak, ribs, BBQ chicken or grilled hot dogs come to mind most often when one thinks of grilling or barbecue. However, if you have guests who are vegetarian or vegan, these menu items simply won’t do. A mass-produced packaged veggie burger is what most of us think is all that’s available to serve them.

With plant-based diets on the rise, we need to be creative in what to offer at a barbecue get-together. There are freshly made options available at the ready food counter at markets, and there is a bounty of delectable recipes to prepare at home.

As I have been trying to incorporate more vegetables in my diet, when dining out, trying chef-driven innovative varieties of veggie burgers is part of the fun. Those that don’t make the mark are when the restaurant purchases them ready-made and frozen. The times I have really enjoyed one, the chef put creative thought into the dish.

I am always on the lookout for tasty recipes for veggie burgers. When I saw the front cover of “Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Plant-Based Burgers” by Lucas Volger (2023, The Experiment, $25.95), I got hungry looking at the beautiful and hearty burger.

What also caught my attention was the back cover that says, “Veggie burgers for veggie lovers and curious carnivores alike.”

In his preface the author writes, “I’ve never been very excited about a veggie burger that tastes like meat. My perspective in this book was, and continues to be, that veggie burgers should be creative expressions of vegetables.”

Interestingly, the vegans I know are not interested nor excited about Beyond or Impossible burgers because they, too, aren’t looking for the texture and taste of  meat. On the other hand, there are carnivores that choose to go meatless every so often and replace a meat burger with something that closely replicates it.

Once considered a hippie food … where did the creation begin? As with most food items or dishes, there are a few claims as to its founding. There’s one that was mentioned several times in my research.

It was in London in 1982 when Gregory Sams, a nutritionist, invented the first commercially made veggie burger he called VegeBurger. It was a dry mix packet. Fast-forward several decades, and the humble veggie burger has been elevated.

Volger’s book, with unique, delicious recipes tailored to a variety of diets (over half are vegan and/or gluten free), will excite each palate and suit every craving at this summer’s barbecues. The book is all-encompassing, with chapters on bean and grain burgers; vegetable burgers; tofu, seitan and TVP burgers; burger buns; sides; salads and fries; condiments and toppings. Volger also shares his universally fail-safe cooking methods.

So, move over freezer patties and faux meats and welcome Baked Falafel Burgers (recipe below); Spicy Peanut and Carrot Burgers (recipe below); Quinoa, Red Bean and Walnut Burgers (recipe at  https://bit.ly/3Vipgo4); Sesame Sweet Potato and Cabbage Burgers; Corn Burgers With Sun-Dried Tomatoes and Goat Cheese; Tofu and Chard Burgers; and Tortilla-Crusted Stuffed Portobello Burgers.

Baked Falafel Burgers

Vegan, gluten free

Makes four 4-inch burgers

The headnote says: “In this falafel method, the chickpeas are soaked overnight but not cooked. (If we were deep-frying the burgers rather than baking them, this would be the traditional falafel method.) Store-bought falafel mixes — many of which are wonderful — use ground, unsoaked dried beans, but I find that the soaking makes for a significantly less dense, more tender falafel. The mixture is a bit more delicate than other burgers in this book, but you’ll be amazed at how vibrant the flavors are, how the parsley and lemon shine through. Serve with Cucumber Yogurt Sauce, Tahini Yogurt Sauce or plain tahini along with a squirt of sriracha, as a nod to the street food that fed me throughout my college years. Unfortunately, cooked chickpeas will not work in this recipe; there will be too much liquid and the burgers will fall apart as they cook.”

Ingredients:

1 cup dried chickpeas, rinsed thoroughly

1 onion, roughly chopped

2 garlic cloves

½ cup roughly chopped fresh parsley

Zest of 1 lemon plus juice of ½

1 tablespoon toasted cumin seeds

½ teaspoon baking soda (GF)

¾ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 tablespoon chickpea or all-purpose flour, if needed

Olive oil, for greasing

Directions:

Cover the chickpeas with 4 to 5 inches of water in a bowl and let stand for 24 hours. Drain thoroughly. Preheat the oven to 400 degrees.

Combine the chickpeas, onion, garlic, parsley, lemon zest and juice, cumin, baking soda, salt, pepper and cayenne in a food processor. Pulse until coarsely combined. If the mixture is struggling to come together, add a bit of water, but no more than 2 tablespoons. (The burgers will fall apart when cooking if there’s too much liquid.) If water is added, stir in the chickpea flour. Adjust seasonings. Shape into 6 patties, about 1/3 cup each. It will be a fairly wet dough.

Liberally oil a baking sheet. Transfer the patties to the baking sheet and place in the oven. Bake for 15 to 20 minutes, flipping them once halfway through, until golden and firm. Serve warm.

Spicy Peanut and Carrot Burgers. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. (Photo by Christina Heaston)

Spicy Peanut and Carrot Burgers

Makes four 6-inch burgers

The headnote says: “This recipe helped me realize that coarsely shredding hardy vegetables, like carrots, is the secret to creating a vegetable-centric veggie burger — it preserves more of a vegetable’s texture than, say, roasting and puréeing it, and moreover it gives an interesting and varied texture to the finished burger. Peanut butter and a few fragrant aromatics serve to amplify and enhance the carrot, making this another one of those veggie burgers that’s all about the vegetables. A natural peanut butter will deliver a clean peanut flavor, whereas a processed one that has added sugar will be kind of cloying here. I love these paired with a zesty cabbage slaw or some shredded cabbage that’s tossed with a bit of salt and lime juice.”

Ingredients:

3 tablespoons olive oil

4 scallions, green and white parts, thinly sliced

3 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 serrano chile pepper, finely chopped (and seeded, if desired)

4 cups grated carrots (about 8 medium carrots)

1 teaspoon salt

1 teaspoon ground coriander

¾ teaspoon ground turmeric

½ teaspoon ground cinnamon

1 egg

2 tablespoons natural peanut butter

Zest of 1 lime and juice of ½

¼ cup roughly chopped cilantro

½ cup panko or coarse bread crumbs

Directions:

Heat 1 tablespoon of the oil in a large, lidded sauté pan over medium heat. Add the scallions and cook until they just begin to soften, about 2 minutes. Add the garlic, ginger, and chile and stir for 30 seconds, until fragrant. Stir in the carrots, salt, coriander, turmeric, and cinnamon. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.

In a mixing bowl, whisk together the egg, peanut butter, lime zest and juice. Stir in the carrot mixture and the cilantro. Fold in the panko. Let stand for about 10 minutes, so the panko soaks up some of the moisture. Adjust seasonings. Shape into 4 patties, about 1/3 cup each.

To cook, warm a wide skillet over medium heat, then add the remaining oil. Add as many burgers as will fit comfortably without crowding the pan (usually 3 burgers will fit into a 10-inch, and cook until browned and crisped on the bottom, 5 to 7 minutes, then flip and repeat on the other side. The burgers will firm up a bit as they cook, and further once they’re removed from the heat and have cooled slightly. Serve warm.

Watermelon and Citrus Salad. Make this salad when watermelon is at its peak, sugar-sweet and juicy. (Photo by Evi Abeler)

Watermelon and Citrus Salad

Vegan, gluten free

Makes 4 servings

The headnote says: “Make this salad when watermelon is at its peak, sugar-sweet and juicy. I prefer basil to the fresh mint typically used in watermelon salad, but feel free to use mint instead.”

Ingredients:

Vinaigrette:

¼ cup fresh orange juice

Juice of 1 lime

1 tablespoon red or white wine vinegar

Mustard

1 shallot, sliced into rings

¼ teaspoon salt

¼ teaspoon ground white pepper

Directions:

To make the vinaigrette, combine the orange juice, lime juice, vinegar, mustard, shallot, salt and pepper in a small bowl or jar. Let stand for 10 minutes.

Salad:

2 oranges

6 cups watermelon, cut into 1-inch cubes

¾ cup thinly sliced fresh basil

½ cup toasted sliced or slivered almonds

½ cup crumbled feta cheese (optional)

Olive oil, for drizzling

Directions:

Slice off the top and bottom ends of the oranges and place the flat bottom on a cutting board. With a sharp chef ’s knife, cut off the peel in strips all the way around the orange, following the curve of the fruit. Slice the oranges into ¼-inch-thick rounds.

Arrange the watermelon and orange over a platter, then drizzle with the vinaigrette. Just before serving, garnish with the basil, almonds and feta cheese, if using, and drizzle with olive oil.

Recipes from “Veggie Burgers Every Which Way, Second Edition: Fresh, Flavorful, and Healthy Plant-Based Burgers — Plus Toppings, Sides, Buns, and More” by Lukas Volger, 2010, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. Website: theexperimentpublishing.com.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[qwerty-between-the-lines]

Announcer: ...and our four contestants are ready. They will have 1 hour to put together their dishes. Before we get started, let's go to the floor and put our contestants in the hotseat.

Interviewer: First up, hailing from the US's very own NYC. Perseus ssss Jackson! How are you feeling, Percy?

Percy: I'm doing alright, thanks.

Interviewer: What do you have planned for the judges today?

Percy: I'm doing seafood.

Announcer: Seafood. No surprises from the son of Poseidon. Let's go now to Leo Valdez.

Interviewer: Hailing from the southern metropolis of Houston, Texas. It's the senior counselor of the Hephaestus cabin at Camp Half-Blood. Give it up for Leo Valdez!

Leo: WASSUP everybody!?

Interviewer: You seem excited.

Leo: Nah, that's just how I roll. I'd like to take a moment to say - let's everybody do the Team Leo!

Interviewer: What you have planned for us Leo?

Leo: Hispanic food! I do it best...

Interviewer: Confident, ain't he?

Announcer: That's Leo Valdez, folks. Now we go to our third contestant.

Interviewer: Let's all put our hands together for Athena's own daughter, Annabeth Chase. How're you feeling Annabeth?

Annabeth: I'm feeling great.

Interviewer: Psyched to win it?

Annabeth: You know it!

Interviewer: What are you cooking up for us today?

Annabeth: I'm doing desserts.

Announcer: Desserts! A bold choice from the daughter of Athena. Time will tell if Annabeth's desserts blow the judges away and send her home with the grand prize. Now let's go to our last contestant.

Interviewer: Our last contestant is His Grace, the Ambassador of Hades. The Ghost King himself. Nico di Angelo! How are you doing Nico?

Nico: Okay, I guess...

Interviewer: What are you cooking up for us?

Nico: I'm doing dishes with black ingredients.

Announcer: Another bold choice from this son of Hades. I think it is safe to say that our judges can look forward to a diverse spread of food at the end of the night. Now, let's get it started. One hour on the clock! Contestants... GO!

Percy

-starts placing large lettuce leaves on plates

-chops up onions

-dices potatoes

-cuts deboned fish into thin slices

-squeezes mayo into a bowl

-finely chops up two whole dill pickles

-measures out 1/4 cup of lemon juice

Announcer: I think it seems obvious that the son of Poseidon is preparing some kind of fish dish and tartar sauce, but what are the diced potatoes and onions for? It's anyone's guess, folks.

Leo

-chops up two tomatoes and two bell peppers

-opens two cans of refried beans

-starts rolling out corn flour flat

-starts ground pork to frying on low heat

-makes a four-cheese blend

Announcer: Leo appears to have two dishes underway already. One is probably tacos, but the corn flour is an interesting choice. What's he doing now?

Interviewer: Can you tell us what you're planning with the corn flour?

Leo: Sure. I'm making pupusas.

Announcer: ...and it is! Pupusas! A rather unexpected pleasure for our judges.

Annabeth

-whips up chocolate pudding mix

-crushes up graham crackers

-starts whipping cream

-breaks 3 eggs into a bowl

-starts adding two tablespoons of peanut butter,

Announcer: It looks like the daughter of Athena might be making peanut butter cookies. Clearly the pudding and the graham crackers are intended for something else. What could the whipped cream be for?

Nico

-stirs together blackberries, amaretto, and corn starch in a bowl

-sets premade pie crust on the counter

-starts black beans on low in a food processer

-starts melting cheese

-slices up two egg plants

-pours rice into rice cooker

Announcer: The son of Hades is fast on his feet. Watch him go folks! He already has what appears to be at least three dishes in the works. It's a little early to call, but the competition starts with Nico clearly in the lead.

(in audience) Will: Go Nico! Yeah!

[mooifyourecows]

What food do y’all have in good ol’ ‘Mercia?

all of it

honestly though it depends on where you are. America is a big immigrant country, with people from all over the world bringing their authentic food with them. if you're in a big city with a big variety of people (Chicago, NYC, LA, etc), you can pretty much find ANY kind of cuisine possible. If youre touring around Chicago and suddenly think "MAN i could really go for some moi moi rn..." you're in luck! you can easily find a nigerian restaurant to meet your needs no problemo!

now if you're in a small, podunk one stoplight town, variety is a lot harder to find. You WILL almost always have Mexican food as an option though. Good mexican food too. made by actual mexicans. i've been to a lot of mexican restaurants here in America on account of it is my favorite and I've never encountered one owned or operated by non mexicans. other than like... fast food like taco bell and such. white people mexican restaurants don't last long because they have to compete with authentic deliciousness and that's just not possible (obviously this is just my personal experience and i have not been to EVERY town in america so i'm sure there are some exceptions)

Different parts of the country have different popular foods. In coastal states you'll find a lot of seafood, naturally. Maine is rollin in lobster (joke about lobster rolls), and you'll find several different types of BBQ, from Texas to Kansas City to Memphis to a backyard near you 🫵. Southern Soul Food is one of my faves, what with the jambalaya and the gumbo and the corn bread and mac and cheese and so on and so forth, deliciously 🤤 (i swear if i ever make it to New Orleans one of these days, i'm not going home without gaining at least 50lbs)

We have a big pizza culture here and you can find different pizza types all over the country. There's some debate about which pizza is the BEST pizza, mainly with Chicago deep dish and NYC style in a neverending battle of butting heads. (personally i'm just happy to get any pizza so i can't say who is better)

Then there's the stuff like Philly Cheese steak, the Reuben, pies (so many pies, but namely apple and pumpkin are the big ones), New England Clam Chowder, buckeyes, cheese curds, tex-mex, etc.

Diners are kinda the backbone of American eating, if you ask me, because you're destined to find diners everywhere. they're comforting, they're familiar, they have big menus, and they're within budget. Diners usually serve breakfast all day too, so you can swing in late in the evening (or even in the middle of the night) and order a big plate of chicken and waffles and a warm slice of apple pie à la mode any damn time you want!

I hear non americans are always baffled by biscuits and gravy, because it definitely doesn't LOOK appetizing but it's SO good. country gravy with a spicy sausage on fresh, flaky biscuits? Yall i'm gettin hungry just thinking about it. that was the meal i ate, hungover, after my 21st birthday, and i didn't regret a single bite mmMMm

i also hear that non americans don't eat peanut butter and jelly sandwiches but those are a big part of American culture, especially when you're a kid. aint nothin hit harder at lunchtime than takin a big ol bite of a gooey pb&j and chasin it with ice cold milk

Thanksgiving dinners are also iconically American food culture. gettin 20 of your family members together in one house, cookin a big ass turkey and serving it with a plethora of homestyle sides like stuffing, cranberry sauce, green bean casserole, mashed potatoes, yams, mac and cheese, buttERNUT SQUASH, ACORN SQUASH, PUMPKIN PIE OH MAN OH MY i think i need to eat something before i gnaw through my arm

there's great native food too! frybread and succotash and what not. corn is a big thing for the indigenous people here and they popularized a lot of uses for it. I unfortunately haven't had a lot of it so i can't really speak on what's great and all, but if you just look up Native American food, you will see corn's influence lol

and OF COURSE we got the hamburgers and hot dogs. i know that fast food joints like mcdonalds have spread everywhere these days like a blight on the earth, but they're like... gas station burgers in comparison to the good stuff you can get. same with hotdogs. like i know that you can buy hotdogs from the store in a lot of places (for some reason in jars of liquid in the UK, i learned recently, which is..... fun) but they're not the same as getting a delicious hotdog with the works at a baseball game, you know? it's not the SAME. there's so much variety with what you can do with burgers and hotdogs! and Americans love to grill. it's pretty normal for households to have a grill they bust out every summer for backyard BBQs and cookouts.

anyway, i can't really tell you more about specific foods only in america because i genuinely don't know which foods here haven't either been brought over from somewhere else or have breached containment and gone off to other countries. i sometimes see restaurants in other countries have a "USA style" food and it seems to almost always be the most comically disgusting thing i've ever seen. (like pizza with fries and hot dogs as toppings lmaoooo)(ngl tho, i'd try it)

if anybody has some iconic American food to mention, feel free to do so! 👀

[fiftytwotwentythree]

Wellness Wednesday:

Snacky Mood

Truly...

The highlight of my week was eating racks of BBQ Ribs... followed by meatballs... and Chicken Enchiladas... I probably should not of... but I did.

And don't forget about the deli meats and cheeses - lordy - you'd think I had guests to entertain with my charcuterie game.

And of course the week after I declare that I want to finish my Year of Wellness strong - I get in a snacky mood.

I will need to buckle down a bit more with my meals and portions.

Oh, well... c'est la vie feast, amirite?!

.

.

50th CHECK-IN:

Current Goals:

Lose 52 lbs: Completed

Loss 52 lbs as of 4/12/2023

Milestone: Loss 100 lbs as of 11/01/2023

New Goal: Maintain or Continue on The Weight Loss Path

Avoid "Junk Food"

Minimize Take-Out / Fast Food Consumption

Short Term:

Vegetarian-ish Diet: Completed

End Date: 4/09/2023 - 46 Days Total

Groundhog Day Diet: Completed*

10/01/2023 - 10/31/2023

.

.

Meal Tracker:

THURSDAY

Lunch:

Turkey & Swiss on Wheat Bread

Cup of Del Monte Diced Pears

Snack:

Meat, Cheese, and Crackers

- (12) Ritz Crackers

- (12) Slices of Summer Sausage

- (3) Slices of Marble Jack Cheese

- (3) Slices of Pepperjack Cheese

- (3) Slices of Monterey Jack Cheese

- (3) Slices of Mild Cheddar Cheese

(2) Glasses of Chocolate Milk

(1) Bowl of Wonderful's Shelled Salt & Pepper Pistachios

Bag of Orville Redenbacher Ultimate Butter Popcorn

Supper:

Birds Eye Sweet & Sour Veggie Stir Fry

- Annie Chun's Sticky White Rice

- Individual Bag of Planters Peanuts

(8) La Paloma Beef & Cheese Empanadas

FRIDAY

Lunch:

Turkey & Swiss on Wheat Toast

Cup of Del Monte Diced Pears

Snack:

Meat, Cheese, and Crackers l

- (12) Ritz Crackers

- (12) Slices of Summer Sausage

- (3) Slices of Marble Jack Cheese

- (3) Slices of Pepperjack Cheese

- (3) Slices of Monterey Jack Cheese

- (3) Slices of Mild Cheddar Cheese

Bowl of Wonderful's Shelled Salt & Pepper Pistachios

Serving of Kirkland's Signature Roasted Garlic and Herb Seasoned Almonds

(1) Glass of Chocolate Milk

Supper:

Appetizers

- Pepperoni

- Salami

- Cubes of Marble Cheese

- Cubes of Pepperjack Cheese

- Chunks of Pineapple

Small Plate of Tator Tot Hot Dish

(1) Glass of Chocolate Milk

SATURDAY

Lunch:

(4) BBQ Smoked Ribs Racks

(15) BBQ Meatballs

(1) Chicken Enchilada Topped with Ground Beef Cheese Dip

(4) Scoops of Spring Pasta Salad

Supper:

Bag of Orville Redenbacher Ultimate Butter Popcorn

(1) Glass of Chocolate Milk

SUNDAY

Lunch:

Turkey & Swiss on Wheat Toast

Cup of Del Monte Diced Pears

Snack:

(2 - 5/8oz) Bag of Smartfood's White Cheddar Popcorn

Bag of Ranch Corn Nuts

Bag of Orville Redenbacher Ultimate Butter

Meat, Cheese, Crackers

- (10) Ritz Crackers

- (10) Slices of Summer Sausage

- (10) Slices of Monterey Jack Cheese

(2) Bowls of Wonderful's Shelled Salt & Pepper Pistachios

(2) Small Oranges

Supper:

Can of Progresso Creamy Tomato with Penne Soup

- 10 Crackers

(2) Slices of Buttered Bread

(1) Glass of Chocolate Milk

MONDAY

Lunch:

Turkey & Swiss on Wheat Toast

Cup of Del Monte Diced Pears

Supper:

Can of Progresso Lasagna Style Soup

- 10 Crackers

(1) Glass of Chocolate Milk

(2) Small Oranges

(4) Handfuls of Orville Redenbacher Ultimate Butter Popcorn

TUESDAY

Lunch:

StarKist Smart Bowls Pasta & Beans with Tuna: Zesty Lemon

(2) Slices of Summer Sausage

Supper:

Can of Progresso Tomato Basil Soup

- 10 Crackers

(1) Glass of Chocolate Milk

WEDNESDAY

Supper:

(2) Cheeseburgers

- Potato Hamburger Buns

- Prime Rib Steak Beef Patties

- Cheese

- Top Secret Burger Sauce

(2) Small Oranges

(2) Glasses of Chocolate Milk

Bag of Orville Redenbacher Ultimate Butter Popcorn

.

.

Workouts:

THURSDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

FRIDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SATURDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

SUNDAY

* Morning Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Squats [4 sets of 25]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

* Evening Workout *

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(5 min) Planks [5 Sets of 1 min]

MONDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

TUESDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges [4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

WEDNESDAY

(400) Jumping Jacks [8 sets of 50]

(100) Glute Bridges[4 sets of 25]

(100) Push-Ups [10 sets of 10]

(100) Sit-Ups [5 Sets of 20]

(100) Reverse Leg Lifts [10 sets of 10]

(100) Leg Kickbacks [10 sets of 10]

(5 min) Planks [5 Sets of 1 min]

.

.

WEIGHT TRACKER:

Starting Weight (Noon, 1/01/2023): XXX.X lbs

Weight at Last Check-In, 12/06/2023: -1.4lbs

Weight As of Noon, 12/13/2023: 0.0 lbs

Total Weight Loss: -102.8 lbs

.

.

Closing Thoughts:

The Good:

Had some enjoyment reading - read a slew of Digital Comics and been burning through a hardcover book. Feels were that I made that distinction - "hardcover" book - but hey, I had to go all the way to local library for it.

The Bad:

With the end in sight - I am getting incredibly snacky... thus hurting my resolution to "finish the year strong".

The Ugly:

This Quest for Sleep feels Never Ending and making a little... cranky.

[scary-lasagna]

Thankskilling: The Arrival

[Part II]

"Splendor!" [Y/N] smiled in greeting, and received the obligatory hug from their tall friend as Sally crawled into Slender's arms. "How has everything been? I haven't seen you for the past few days."

"Oh, it's been off and on, I suppose." He shrugged with a casual flutter of his eyelashes, "Things have been stressful this time of year," He couldn't help but to glance at Slender as he said that, knowing his sunken cheeks are telling their own details.

"Stressful is an understatement." Slender sighed, "I'm up to my shoulders in paperwork, I can't even cook for the feast tonight because I'm trying to finish everything by tonight's deadline." His tired arms were forced to place Sally down, who drowned out the adult conversation and headed toward the bustling proxies shuffling around the dining room.

"Why is the table being set so early?" She questioned aloud, hoping at least one person would hear her.

When no one else answered, Clock sighed and caved, glancing over toward the tiny brunette ghostly girl, "Well, considering Slender has 8 arms to work with, and we all only have two, we have to work twice as hard and fast to make sure everything's ready for tonight."

"Why?"

"Because we're having Thanksgiving dinner tonight, Sal."

"Why?"

Clock shot a warning glare toward the child, "Because it's tradition."

"Why?"

"Someone better get this kid before I dropkick it."

"Becauuuseee," Toby swooped Sally up into his free hip, the other one carrying a box of delicate plates, "It's just what we do around here, and it's a good excuse to eat all the food you want even if you're allergic!" He giggled, settling on a wink.

"Do NOT eat ANY peanuts, Toby." Masky huffed, and shouldered the kitchen door, to where multiple creeps had a respective spot in the kitchen.

Some were teaming up on a dish, and others put their own individual skills to use. Jane was making her famous southern seasoned mashed potatoes, and Helen was letting Puppeteer help while he made teriyaki noodles. It wasn't an amazingly traditional Thanksgiving bowl, but the proxies had to make sure there was a little something for everyone to enjoy. Toby didn't particularly like turkey, but would eat ham like his life depended on it. And Laughing Jack didn't like either!

After this, Helen would attempt to help Eyeless Jack with the human-flavored plates, if Jack was comfortable enough with it. Ever since the idea crossed his mind, Helen couldn't stop thinking about the endless possibilities of dressing up human organs like dessert.

Yes, human sculptures and bloody paintings are his main mediums, but he would love to explore the opportunities with gore food.

Eyeless Jack was simply spectating from the corner as he properly skinned fat off a small intestine. It's much more time-consuming than one would think. Jack didn't mind just eating everything raw and fresh from the body, but since Seed would be dining at the table, Jack wanted it to feel special for his companion.

Speaking of Seed, the creature of unknown origin, was spending wasted time lazing on the couch. Was he supposed to be outside? Yes.

While everyone else is bustling around, no one was paying attention to the creature drooling all over the leather couch cushions. He was “allowed” to doze off, to have just a few hours to himself.

Nothing would go wrong, right?

[diaryofawiltingwallflower]

Restrictions:

-drink half of a large water bottle before eating

-no red meat, fatty meat, heavily processed meat

-no noodle heavy dishes

-as little dairy as possible

-(majoritively) no fast food

-no made drinks over 350cal (Starbucks, dunkin, smoothies)

-measure every 3 days

-exercise every day spouse works, while home alone

-one cheat meal on mondays if I meet my standards 5/6 days a week

-outside of cheat meal, nothing I can't track in my cal app.

-cal limit of 800

Safe restrictive foods:

-Water and powder flavoring

-gum

-Oatmeal

-Grits

-Homemade teas and coffees

-Frozen Birdseye or green giant vegetables

-Apple sauce (any kind)

-Keto bread

-Jellys

-Powdered peanut butter (60cals for 2 tbsp)

-Fruits

-eggs any way (not cooked in oil/butter)

-avocado spread

-campbells microwave tomato or chicken noodle soups

Safe normal foods:

-baked potato

-chilli

-salads

-soups

Motivations:

-i don't deserve to be healthy until I stop fucking up

-dont deserve to be healthy until I get my anger and temper under control

-felt better at lower weight a few months ago

-slight personal vanity

-less attractive to strangers

-to have self control

-i know I can at least do this right

-strews/anxiety make me feel sick anyway, may as well utilize it

-i don't like myself, in any regards. I at least want to like how I look

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

[josiebelladonna]

i need to roast something to make myself laugh. and when i say “roast”-

yeah.

i found this list. “50 signs you’re a good cook” because i like to torment myself and twist the knife into my own pain.

parentheses are my responses.

1. Can rustle up anything from scratch (yeah, i mean, growing up poor, i don’t think “save our souls” when i see “s.o.s.”)

2. Loving to eat as well as cook (so much for the 100 pound weight loss, i can’t be trusted, i guess…. … don’t get it? look up the phrase “never trust a skinny chef”)

3. Willing to experiment and try all foods and ingredients when cooking at home (heaven help the poor bastard who tried mastic powder the first time thinking it was going to smell like basil—)

4. Being happy to prepare food in front of guests (bro, just thinking about it makes me have a stroke)

5. Always being able to whip something up when there's virtually nothing in the cupboard (fried bread, bitches!)

6. When making a roast dinner everything finishes cooking at the same time (yeah, probably because i roasted the carrots, potatoes, and mushrooms with it, how else would it finish simultaneously?)

7. Can identify certain herbs from appearance (heaven help the poor bastard who can’t tell ground oregano from ground basil or tarragon at first glimpse—that poor bastard is me)

8. Can throw things together knowing that the different combinations (of various foods, herbs, spices) will go together and taste fab (as you read this, someone somewhere is making a screwdriver thinking they just invented a new drink)

9. Experiments with dishes by adding a twist on classics (and as you read this, you know someone somewhere is putting bay leaves and thyme in a chocolate tart)

10. Experimenting with recipes more than once a week (cooking i get, but who tf is baking more than once a week?? barring they aren’t professional bakers or have a huge family?)

11. Being able to laugh if things go wrong in the kitchen (i literally can’t do this. i. can’t. do. this. EVER. i may as well be dead)

12. Can identify herbs and spices by the taste (honestly, if you can do this, congratulate yourself for not being the chainsmoking assholes on hell’s kitchen who probably couldn’t differentiate an apple from a potato)

13. Knowing what herbs go in each dishes (however, if you can do this, fuck you)

14. Can chop things really finely, safely (and you can go to hell if you can do this. like, excuuuuuuuuuuuuuuuuse ME, masaharu morimoto)

15. Always have eggs and milk in the fridge (if you don’t, something is wrong)

16. Home-makes all condiments and sauces (all condiments, including ketchup and the one yo mama used?)

17. Owning a spice rack (bitch, i got you beat with my spice CABINET)

18. Always the one people go to for cooking tips (ehhh, dream on)

19. Knows what every utensil in the kitchen does (bonus if you know every secondary use for the utensil, too, oooooOOOOoooOOooOOOO)

20. Have a very well stocked pantry with all kinds of ingredients, i.e.: masala leaves, curry powder, mustard seeds, different types of oils: olive, avocado, roasted sesame seed, peanut, truffle, canola (the way truffle and sesame oils cost these days? get outta here…)

21. Doesn't need Oxo to make gravy (who’s out here using oxo for gravy? it’s butter, flour, stock, water, and maybe some green onions. full disclosure: i actually didn’t know what oxo was so i saw this and went “oh okay”)

22. Will offer for extra people to stay to dinner at a moment's notice (never happened to me before, and frankly, the way i get comments in the hellofresh group and the bread making group on facebook, i don’t think this’ll happen, either)

23. Rarely eat takeaways (or “fast food” as we call it here in ‘MURICA)

24. Knows exactly how long to cook a perfectly poached egg (without looking it up… 5 minutes?)

25. Knows how to peel fruit and veggies most efficiently (i’ve been peeling potatoes and carrots since i was 6, it’s more second nature to me than geography)

26. Knowing and practicing cooking terms like: 'Al dente', broil, blanch, clarify, deglaze, flambé, gratin, etc. (Immagino di essere un perdente dato che non so tutto 🤷🏻‍♀️)

27. Always wanting to try a new dish when eating out (*insert joke about oral here*)

28. Being able to guess what is in a dish just from the taste (all the times i heard “it tastes like ass” coming back to haunt me)

29. Never needing to use a cookbook (again, dream on)

30. Always the designated cook for large family gatherings (*shrek and donkey laughing.gif*)

31. Know when a cake is done without having to stick a cocktail stick in it a hundred times (once is enough, dumbass)

32. Knowing measurements without having to actually measure (bro, it took paul hollywood 25 years to do this, sit down)

33. Owns good quality cook-ware (our poor pots and pans… my stepbrother’s girlfriend abused the fuck out of our utensils when they were living here. i’d love to have some new shit as i’m sure anyone with half a brain would).

34. Writes a detailed list for the food shop (YES I’D LIKE APPROXIMATELY FIVE GRAMS OF EXTRA FINE SALT FROM THE BELLEND OF A MONGOLIAN WILDEBEEST)

35. Knowing which wine to pair with certain meat or fish (buckle up, earthlings, we’s cooking with grape squeezins!!)

36. Owning a full set of herbs/spices (you know someone somewhere has a quarter set of herbs and spices, and they aren’t k.f.c.)

37. Enjoying a messy kitchen (fewer things in life are more depressing and hard to look at than a messy kitchen, i guess i suck 🤷🏻‍♀️)

38. Don't need a timer (literally the best, most offhand example of simple math coming in handy)

39. Understanding what all the symbols on the oven mean (duhhhhhh, this means ON and this iz thuh TIMER)

40. Can chop an onion in seconds (pffff… it’s chopping BEETS in seconds that takes mad skills)

41. Being able to cook steaks perfectly using the thumb technique (for those who don’t know: press your thumb to the fleshy part of your palm under your thumb or your cheekbone—that’s rare. the tip of your nose: medium rare. your chin: medium. i think.)

42. Can always add in just the right (…what? it just said “the right”, it didn’t say anything else after that 😂)

43. Knowing what 'Bain Marie' is and having the perfect pans for it (*sigh* just use a big bowl over a saucepan with about an inch of water over high heat, you’ll be fine)

44. Knowing the correct pronunciation of unusual or exotic foods (i don’t know… i don’t know if i can pronounce “horse rib and rectum sausage” very well—yes, that is a thing, i shit you the fuck not)

45. Knowing which wine to drink with meat (hey, don’t assume that because i live a couple hours away from paso robles that a sober country bumpkin like me knows absolutely bubkes about wine)

46. Can flip a pancake perfectly (what, tossing a pancake in the air with the skillet instead of a spatula like a peasant?)

47. Knows how to prepare celeriac (you mean celery root? what’s with everyone and celery root lately? i mean, it’s okay, it’s pretty good, but y’all need to stop with making certain foods fads and then doing them to death à la pistachio or almond)

48. Mum goes round for Sunday dinner rather than the other way round (she doesn’t really have a choice, so-)

49. Always read food magazines (because racing magazines are full of drama, music magazines can’t all have alex skolnick or joey belladonna, and science magazines are full of ads)

50. Owns set of fancy knives (they’re colorful, and my favorite is the blue one, does that count?)

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Savoring Mumbai: Iconic Street Foods You Can't Miss

Mumbai, the city of dreams, is as famous for its vibrant street food culture as it is for its fast-paced lifestyle. The streets of Mumbai offer a culinary adventure that tantalizes taste buds and captures the essence of this bustling metropolis. Here’s a guide to the iconic street foods you simply can’t miss when exploring Mumbai.

1. Pav Bhaji

Pav Bhaji is a delectable mix of mashed vegetables cooked in a rich blend of spices and butter, served with buttered pav (bread rolls). Originating from the street stalls of Mumbai, this dish has become a favorite comfort food for many. The buttery, spicy bhaji paired with soft pav is an irresistible combination.

2. Vada Pav

Known as the “Mumbai Burger,” Vada Pav is an iconic street food that you’ll find at every corner of the city. It consists of a spicy potato fritter (vada) sandwiched between a soft bun (pav), garnished with tangy chutneys and fried green chilies. This simple yet flavorful snack is a must-try for anyone visiting Mumbai.

3. Sev Puri

Sev Puri is another favorite in the chaat category. This dish features crispy puris (flatbreads) topped with a mix of potatoes, onions, tomatoes, and a variety of chutneys, finished off with a generous sprinkling of sev. The combination of crunchy, tangy, and spicy elements makes Sev Puri a delightful street food experience.

4. Bhel Puri

Bhel Puri is a popular chaat (snack) that offers a delightful mix of textures and flavors. Made with puffed rice, sev (crispy noodles), chopped vegetables, and tangy tamarind chutney, this dish is a perfect blend of sweet, sour, and spicy. It’s a refreshing and light snack, perfect for munching while exploring the city.

5. Dabeli

Originally from Gujarat, Dabeli has become a popular snack in Mumbai. It consists of a bun stuffed with a spicy mashed potato filling, pomegranate seeds, peanuts, and a special Dabeli masala. The bun is then toasted with butter and served with various chutneys, making it a deliciously complex treat.

6. Pani Puri

Pani Puri, also known as Golgappa in other parts of India, is a beloved street food that provides a burst of flavors in every bite. Hollow puris are filled with spicy and tangy flavored water, chickpeas, potatoes, and tamarind chutney. The experience of eating Pani Puri is as much fun as the taste itself.

7. Kheema Pav

Kheema Pav is a spicy minced meat dish served with soft, buttery pav. This hearty street food is perfect for meat lovers and is often enjoyed as a breakfast or evening snack. The rich and flavorful kheema paired with pav makes for a satisfying meal.

8. Frankie

Frankie is Mumbai’s answer to the wrap or roll. It typically consists of a thin roti (flatbread) filled with spiced meat or vegetables, rolled up and served hot. Frankies are versatile, tasty, and perfect for a quick meal on the go. They come in various flavors, from chicken to paneer, catering to all tastes.

9. Bombay Sandwich

The Bombay Sandwich is a unique creation that features layers of fresh vegetables, chutneys, and sometimes cheese, sandwiched between slices of bread and grilled to perfection. This sandwich is a testament to Mumbai’s innovative street food culture, offering a crunchy, flavorful bite that’s perfect for a quick snack.

10. Misal Pav

Misal Pav is a traditional Maharashtrian dish that has found a special place in Mumbai’s street food culture. It consists of a spicy curry made from sprouted lentils, topped with farsan (crispy snack mix), and served with pav. The robust flavors and the mix of textures make Misal Pav a must-try.

Conclusion

Mumbai’s street food scene is a vibrant celebration of the city’s diverse culture and rich culinary heritage. Each dish offers a unique taste of Mumbai’s spirit, making it a must-explore for food enthusiasts. Whether you’re a local or a visitor, savoring these iconic street foods is an experience that will leave you craving for more. So, dive into the bustling streets, indulge in these delectable treats, and let Mumbai’s street food take you on an unforgettable gastronomic journey.

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How To Choose The Best Fast Food Restaurant To Eat Breakfast

Choosing the best fast food restaurant can be subjective and depends on various factors such as the type of cuisine, location, and personal preferences. However, here are some popular fast food chains known for their quality, consistency, and customer satisfaction:

Chick-fil-A Specialty: Chicken sandwiches, nuggets, and waffle fries. Why It’s Great: Known for its excellent customer service, high-quality food, and clean restaurants. The chicken is fresh and the menu offers healthy options like salads and grilled chicken.

In-N-Out Burger Specialty: Burgers, fries, and milkshakes. Why It’s Great: Famous for its simple menu focused on fresh, high-quality ingredients. The burgers are made to order, and the fries are cut fresh in-house.

Chipotle Mexican Grill Specialty: Burritos, bowls, tacos, and salads. Why It’s Great: Emphasizes fresh, organic ingredients and customizable menu options. Known for its commitment to sustainable and ethical sourcing of ingredients.

Shake Shack Specialty: Burgers, hot dogs, and shakes. Why It’s Great: Offers a gourmet take on classic fast food with high-quality ingredients and innovative menu items. The shakes and crinkle-cut fries are particularly popular.

Panda Express Specialty: American Chinese cuisine. Why It’s Great: Offers a variety of flavorful dishes like Orange Chicken, Beijing Beef, and Kung Pao Chicken. The menu provides a good balance of protein, vegetables, and rice/noodle options.

Five Guys Specialty: Burgers and fries. Why It’s Great: Known for its fresh, customizable burgers and hand-cut fries cooked in peanut oil. The portions are generous, and the ingredients are high quality.

Taco Bell Specialty: Mexican-inspired fast food. Why It’s Great: Offers a wide variety of menu items, including tacos, burritos, quesadillas, and innovative items like the Crunchwrap Supreme. Known for affordability and late-night availability.

Panera Bread Specialty: Sandwiches, salads, soups, and bakery items. Why It’s Great: Focuses on fresh, clean ingredients with no artificial preservatives, sweeteners, or flavors. The atmosphere is more relaxed, making it a good spot for a quick meal or coffee break.

Subway Specialty: Sandwiches and salads. Why It’s Great: Known for its customizable sandwiches and healthy options. Offers a wide variety of fresh vegetables, lean proteins, and whole grain breads.

KFC (Kentucky Fried Chicken) Specialty: Fried chicken and sides. Why It’s Great: Famous for its Original Recipe fried chicken with a unique blend of 11 herbs and spices. Offers a variety of chicken options, including grilled and spicy, along with classic sides like mashed potatoes and coleslaw.

Conclusion The best fast food restaurant for you will depend on your personal preferences, dietary restrictions, and what you’re in the mood for. Each of the above-mentioned chains has its own unique strengths and menu offerings. Whether you're craving a juicy burger, a fresh salad, or a tasty burrito, there's a fast food restaurant that can satisfy your hunger.