#Ripe raisins

[amphiptere-art]

Heavy spoilers!

This is a barebone storyline for RBB. I am too fed up with keeping it down so we're posting it somewhere.

If you do want to read this, and afterwards want to talk about the events listed. That is completely fine. Even encouraged! But for others sake we are going to have to use code words if we are talking about it.

Start a ask with "The colorful mango" just those words! I will then answer the ask, and ask what you want to talk about. Of which then we can continue the conversation underneath read more blocks.

I will be tagging this for my convenience. Luckily though I will use code words. Which are going to be along the same light as the cherry incident wording. I will be listing these different code words next to each event.

Let's get started.

So. We have the generic storyline opening as everything else. Sun got taken over by the kill code. Moon was getting taken over by the kill code. Attempted to make some AI that failed. The computer merge those AIs together to create Blue Moon. Blue Moon lived for about a month alongside moon before they went kill code crazy. At some point meeting Golden in the process. The cube came a couple months later. Then blackstar. Then Earth.

That is a generic timeline everyone knows. This is what's happening after. What hopefully will happen during the ask series. Although the ask series is more of a tying of events. Plus almost a separate timeline. It's basically just a way for me to tie together events without having to think about the downtime.

But let's get started. Really.

So Black Star made a deal with Earth. Basically he caught her trying to mind control Blue Moon. Before he was able to get out of there he caught him. Forcing him to stay quiet under the preface that she will do the same to him. Black Star stays quiet then. If he doesn't mess with her she won't mess with him.

It's not until he starts feeling bad about it that he wants to do something new.

Do note that this listed string of events is really for the ask series. Probably going to steal things from there to fill up the story if I ever do write it down.

Basically blackstar and Blue Moon's relationship grows. Black Stars still a little shit, but he wants to care for Blue Moon. Which includes stopping the whole mess. Black Star doesn't know how to get into contact with Golden so he figures to go somewhere else. Roxanne.

(I don't watch the Roxanne and Gregory show on a daily basis. So yes her personality is very different from what it might be in the show. There's just a lot of things that are different in this.)

Unfortunately this idea is cut short. Blue Moon gets teleported to lost Lord. A place blackstar isn't familiar with. So Blue Moon has to defend him and themselves as they get attacked by the cursed spikes. Yada yada shenanigans. This is a more time filler space. Point is by the end of it Lost Lord's still hates Blue Moon. They're only going to hold back their fury because blackstar made a sort of an alliance.

When they get back Earth is lucky enough to find Black Star. Carefully leaning him back towards pizza plex. Much to his concealed disappointment. Set back up where sun and moon are angry at Blue Moon for getting teleported. Mainly because they teleported back on top of one of suns clean up supply piles. Which makes it so the black star has to attempt to calm them while Earth quietly threatens there life. She also makes sure Black Star realizes that getting help is to break their contract.

This is kind of the extent of what I have planned for the ask series as of now. So from here on it's bullet point events. Not a lot of stringing events together. I'm also regoing over some events that are in the ask series. Just because that's what they boiled down to in the basically ask series Canon.

Blue Moon is extremely tired with their life. Wanting something better that they've seen in all the other universes.

Worm in my apple.

Black Star gets introduced. Instantly knows something's wrong with Earth. Seeing her as an almost copy of him.

Blue Moon gets the taste of the virus.

The Cherry incident.

Blackstar gets caught and makes a deal with Earth to leave him alone.

Rambutan times.

Lost Lord. Blue Moon has to introduce blackstar to the first dangers He's probably ever seen. Black Star does something to help them survive through their stay.

Some good apples.

Eclipse Brothers world. worried about blackstar. Pissed but okay with blue moon.

Mutated carrot.

Beast maker world. Get to experience that nightmare.

Ripe raisins.

Old lunar getting worried. - visited?

A bunch of grapes.

Other wild world. -perhaps a lava world. -perhaps just CC -maybe filler.

Snapped celery.

Black Star feeling bad. It's getting out of hand.

They visit a world with an Earth. Blue Moon gets attached and unfortunately attacks a sun for her. Despite her not wanting them to.

Blue Moon deeply regrets and is extremely confused.

Rolling pickle.

Blackstar fleas to try and find help. Unfortunately leaving Blue Moon to get taken over by Earth's virus.

Black Star heads to EB to get help. Shy due to Earth's threaten but EB protects him.

Bell pepper.

Earth learns about the star from Blue Moon.

Black Star essentially gathers a mini army to stop Earth.

Smashed mangoes.

Earth heads to Golden and by pretending that Blue Moon is okay. Gaines access to the star.

The others try and stop her. Unfortunately Blue Moon taken over by the virus and fights for her.

Earth uses the star. It breaks. Blue Moon along with it.

Earth did not mean to hurt blue moon. In her sorrow, Golden gains back control of the situation.

Fruit basket.

Blue Moon is.. dead? Black Star kills Earth in revenge. He and Golden attempt to fix blue moon. Old lunar, The eclipse Brothers, anyone else, Go to try and get superior help.

The story is unfortunately stuck here. I struggle to link events together. There really should be a lot more downtime in RBB instead of just going to other universes. This is based on the most concrete story I've ever made. Which is correlated to a song. So there's definitely some creative biases.

If any of you want to talk about this stuff I'm happy to. My problem with the story is that there are no filler events. People asking questions about the story helps me think about how to fill those empty holes. It will help this story and the many events more complete. So please, I encourage questions.

[parveens-kitchen]

Peanut Butter Banana Sandwich with Hemp Seeds

Here is a recipe for a peanut butter banana sandwich with hemp seeds and honey: Ingredients: 2 slices of whole-wheat bread 1 tablespoon peanut butter 1 banana, sliced 1 tablespoon hemp seeds 1 teaspoon honey Instructions: Toast the bread to your desired degree of crispiness. Spread the peanut butter on one slice of bread. Top with the banana slices. Sprinkle with the hemp seeds and…

[chryblossomjjk]

sending the mob to spam @indgio inbox with the fattest bday wishes ever >:( sic em girlies !!!

[wowwforever]

Chilchuck: EEEEYIKES!!! I'd better find a way out of this "Dungeon" before things start getting "Meshi!"

Laios:

3 very ripe bananas, (medium/large)

½ cup unsalted butter, (8 Tbsp) at room temperature

3/4 cup granulated sugar

2 large eggs, lightly beaten

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ tsp vanilla extract

1 cup walnuts

½ cup raisins

Instructions

Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature. 

In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).

Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. 

In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.

Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

[snailspng]

"Things that should be edible"-PNGs.

(1. Velvet worm: texture like a sugared gummy and taste like elderflower, 2. Microscopic vine: texture like a mango and taste like vanilla and ripe banana, 3. Glass paperweight: texture like soft jelly and taste like the smell of chlorine, 4. Eye retina: texture like an egg and taste like ramen broth, 5. Soap: texture like hard jelly and taste like canned fruit salad, 6. Velvet mite: texture like a raisin and taste like the most ripe and sunny raspberry you've ever had, 7. Limacodid slug: texture like a steamed dumpling and taste like butter and corn, 8. Grape agate: texture like tapioca pearls and taste like sugared violets, 9. Rhodochrosite stalactite: texture like fried dough and taste like smoked paprika.)

[aprillasaurus]

My pokeberry dye project is dry!

Above is the finished product- on the left is some white merino dyed with the juice of the berries, and on the left is some greyish merino (old faded natural dye project) over dyed with the skins and seeds.

More images and information on the process under the cut:

What I did:

- Pick pokeberries. Some were plump and ripe, others were more like raisins. They were all pretty full of pigment though.

- Mash berries with gloved hands. Strain the juice out (I used a cheesecloth) into one container and place the skins and seeds in another.

- Add 1 part distilled white vinegar to one part berry juice. For the skins and seeds, I poured the vinegar over them until they were just covered and let them soak overnight at room temperature.

- Strain out the seeds and skins from the vinegar- when I did this, the skins were translucent as all the pigment had gone into the vinegar.

- Add to mordanted wool. I used alum at 12% the weight of the wool, heated up to steaming without boiling and held there for a couple hours before cutting the heat and letting cool overnight. My wool was unevenly mordanted, which I think is partly why it dyed unevenly.

- Heat the dye bath over low heat until it’s steaming but not boiling. Once it got hot, I turned the heat off and covered with a lid to let it cool slowly overnight.

- Remove from the dye bath and lay out in a tray for an hour or so. Apparently this is to oxidize the dye, though I saw no significant change in color.

- Rinse and dry

I’m very happy with how this came out! I do wish I’d strained with more layers of cheesecloth since I still had some small bits that have settled into my wool, but they should fall out when I spin. I think my wool dyed unevenly due to a combination of uneven mordanting and being compressed into a braid.

Bonus: why you need gloves… this was after sticking my hand in to press the wool down into the dye bath. It took several washes to mostly fade 🤠

EXTRA bonus: some wool I dyed with pokeberries two years ago!

[liminalmemories21]

For the writing prompts, no 34 💝

And also for @rmd-writes who also asked for cinnamon.

His birthday is barely a month after he moves to Austin.  He doesn't tell anyone, doesn't know them all well enough yet to want anyone to fake making a fuss.

When he comes in that morning Marjan hands him coffee thick with cream, and sweet with sugar, with a dusting of cinnamon on it.  It's not how he usually takes his coffee - has trained himself to like his coffee black and any temperature from scalding to lukewarm to just this side of cold - but it's delicious and he takes it with thanks.

It's Judd's turn to cook lunch and he grills sausages and makes potato salad and slices summer ripe tomatoes and melon as side dishes.  He tries to remember if he's ever said how much he loves brats on the grill before.

TK gets left as man behind that afternoon, and does it with less grumbling than Paul was expecting.  When they get back the firehouse smells like freshly baked cookies, and when they make their way up the stairs to the kitchen TK's got racks of cookies cooling on the counters.  Captain Strand makes a face.  "Really, TK?  Tell me you at least used whole wheat flour."

TK makes a face.  "I do not hate the crew that much, so no, I didn not."  He points at the racks of cookies.  "Oatmeal Raisin, Snickerdoodles, and Kitchen Sink Cookies."  He looks at Paul apologetically.  "I thought about making cake, but honestly my cakes never really come out.  And then I didn't know what kind of cookie you like, so I kind of panicked and made all of them."

He looks around the crew.  "All day, this was for me?"

Captain Strand smiles.  "Birthdays are a big deal in my house, of course for you."  He looks at the dozens and dozens of cookies and smiles ruefully.  "We'll get better at it."

He looks around at all of them, this crew he barely knows yet, this place that is so far from home, but where he feels more comfortable being himself than he ever had at work in Chicago, and shakes his head.  "No, this is perfect."

[najia-cooks]

[ID: A slice of dark brown cake garnished with dried sorrel on a plate dotted with dried raisins and currants. End ID]

Jamaican black cake (optionally halal)

Black cake is a kind of fruit cake flavored with rum and spices and colored with burnt sugar. Variations on the cake are eaten throughout the Caribbean, primarily during Christmas but also for Easter or other celebrations such as weddings or birthdays. Dried fruits soaked in rum and wine, molasses, lime juice, warm spices, and sometimes rosewater produce the signature deeply fruity taste of Jamaican versions of the cake. Black cake often has a dense, smooth, pudding-like texture; I’ve made my halal version reduced gluten, to mimic the gluten-inhibiting effects of alcohol and produce that melt-in-your-mouth effect.

This recipe was requested by a patron; you can request recipes or vote on what I upload next by joining my Patreon.

Recipe under the cut!

Makes one 8" cake.

Ingredients:

For the cake:

1 cup (120g) all-purpose flour (substitute almond meal for a gluten-free version)

1/2 cup (55g) almond meal (substitute all-purpose flour if using rum)

1/2 cup non-dairy margarine, softened

1 cup unrefined sugar (such as muscavado or sucanat), or organic light brown sugar

3 Tbsp Jamaican or Caribbean molasses (if using brown sugar instead of unrefined)

3 Tbsp neutral oil, such as canola

2 Tbsp water or rosewater

1 tsp ground cinnamon, or 2-inch piece cinnamon stick

1/2 tsp ground nutmeg, or 1 tsp freshly grated

1/2 tsp ground allspice (preferably Jamaican), or 16 allspice berries

1/2 tsp ground cloves, or 16 whole cloves

1/2 tsp ground mace, or 1 head

5 Tbsp Caribbean browning (store-bought may be too bitter; taste and maybe use less)

Juice of 1 lime (about 2 Tbsp)

Zest of 1 lime

1 Tbsp baking powder

1/2 tsp table salt

2 cups (460g) soaked fruit mixture

1 tsp vanilla extract

1 tsp almond extract

My freshly ground spices totalled 9 grams; because freshly ground spices incorporate more air, you may want to include a bit more than I used by volume to account for settling.

Organic brown sugar is evaporated from cane juice and retains some of its original molasses, but less than unrefined sugars do. Non-organic brown sugars may be refined sugars with molasses added back in. Organic brown sugar is sure to be vegetarian (not filtered with bone char)—other refined sugars may or may not be suitable for vegetarians.

Unrefined sugars such as muscovado retain more of their original cane molasses, but they may clump and need to be grated before they can be used in baking. Sucanat is an unrefined sugar that should be pourable.

For the soaked fruit:

1 1/3 cup (130g) mixed black raisins, dried prunes, dried currants, and dried cherries

About 1/2 cup white rum (Wray and Newphew overproof rum is popular in Jamaica)

About 1/2 cup sweet red wine (commonly, Wray and Nephew red label)

Black raisins, prunes, currants, and dried cherries are the most typical fruits to use in black fruit cake. Many Jamaicans today also include mixed peel and red or green glacé cherries. Most recipes include more prunes and raisins than other fruits, but prunes make the cake too bitter for some people's taste; consult your own preference.

Most recipes call for “white rum,” but there is no clear dividing line in terms of flavor between “white” and “dark” rum. Some light rums are the result of ageing and subsequent filtering, while some dark rums have been aged less but have had color or molasses added in. If in doubt, just use something you like!

For the halal rum and wine mixture:

My halal 'rum' uses fruits, herbs, and spices that mimic the funky, fruity, vegetal notes of a Jamaican rum; it also takes inspiration from other drinks common in Jamaica. Ripe fruit is a source of the esthers that give rum its signature fermented taste, while sorrel and malta help to produce a well-rounded flavor. The point is not necessarily to taste ‘like’ rum, but to replace its complexity in the cake.

1 cup water or coconut water

1/2 black overripe banana or plantain, with its peel

Other ripe fruit, such as a handful of raspberries or a few slices of mango (optional)

1 Tbsp (2g) dried sorrel (hibiscus; optional)

1/2 inch chunk (5g) ginger

2-inch piece (2g) Ceylon cinnamon

2-inch piece (2g) cassia cinnamon (I used a mix of Chinese and Indonesian)

4 whole cloves

6 allspice berries

1/4 tsp grated nutmeg

A few pieces (1g) dried orange peel, or zest of one orange

2 ciliment (bay rum) leaves

1 Indian bay leaf (tej patta)

2 Tbsp West Indian molasses, or malta (Jamaican soft drink)

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup red grape juice (in place of the wine)

Any ingredients you don't have (except for the grape juice) may be omitted.

Instructions:

For the halal rum and wine mixture:

1. Roughly crush ginger and spices in a mortar and pestle or with the flat of a knife. Simmer fruit, sorrel, spices, bay leaves, and orange peel, covered, in water or coconut water for 10 minutes. Remove from heat and allow to steep for about an hour, still covered.

2. Strain mixture through a nut milk bag or coffee filter to remove fruit pulp. Mix in extracts, molasses or malta, and grape juice.

3. Top up mixture with more water if necessary to achieve a total volume of 1 1/3 cup (315mL).

For the soaked fruit:

1. Combine all fruits (including mixed peel and glacé cherries, if using) with enough rum and wine mixture to cover in a large glass jar. If using the halal rum and wine mixture, you should have at least 1/4 cup of it left over.

2. Soak dried fruits for a minimum of a week and up to a year (if using rum). Some bakers begin soaking fruit for the next year's cake immediately after Christmas! Keep fruits at room temperature while soaking if you're using rum, or in the fridge if not using alcohol. Occasionally check back and top up the liquid if the fruits soak some of it up and are no longer covered.

You may also choose to simmer the fruits for a few minutes and then soak them for a few hours if you're in a hurry.

3. Optionally, grind soaked fruits in a blender or food processor until smooth and paste-like. Whether you keep the fruits whole or grind them depends on what texture you want in your cake; I ground them to create a smooth, dense texture.

For the cake:

1. Whisk together all dry ingredients except for sugar (flour, almond meal, lime zest, spices, baking powder, salt) in a large mixing bowl.

2. Beat 1/2 cup softened margarine in a medium bowl with an electric beater until smooth. Add 1 cup sugar and beat for several more minutes until creamy to incorporate air.

3. Place 2 Tbsp water or rosewater in a small bowl and slowly add 3 Tbsp oil while whisking to create an emulsion. Slowly add the mixture to the creamed margarine, continuing to beat.

4. Slowly add 2 Tbsp lime juice and vanilla and almond extracts (1 tsp each) while mixing with a wooden spoon or rubber spatula. Add 2 cups (about 460g) fruit paste, 5 Tbsp browning, and 3 Tbsp molasses (if using brown rather than unrefined sugar) and mix.

5. Add flour mixture a little at a time and fold until well combined, with no remaining dry spots.

6. Bake in a parchment-paper-lined 8" cake pan at 250 °F (120 °C) for about 2 1/2 hours, until a toothpick inserted into the center of the cake comes out clean. The low temperature and long cooking time help to give the cake its smooth, dense texture.

7. As soon as you remove the cake from the oven, pour about 1/4 cup of your rum and wine mixture over the cake—this makes the cake very moist, as well as ensuring that the more volatile aromatics in the rum don’t disappear during baking.

8. Spray the cake with the wine and rum mixture every few days. It will be at its best a few days after baking!

The cake may be stored in an airtight container at room temperature for about 5 days (then moved to the fridge and stored for another week) if containing rum; a halal version will need to be stored in the fridge from the beginning.

[useless-catalanfacts]

Cigrons a la catalana ("chickpeas in the Catalan way"), a traditional recipe from Catalonia. A very simple stew of chickpeas and spinach. It's particularly common during Lent period.

Recipe under the cut.

Photo and recipe from catalunya.com.

Ingredients for 4 people

400 g cooked chickpeas

1/2 large onion

4 garlic cloves

a pinch of flour

2 ripe tomatoes

olive oil

salt and pepper

cooking liquid from chickpeas

few strands of saffron

garlic and parsley

roasted almonds

2 hard-boiled eggs

200 g spinach

Preparation

Prepare the roux. Sauté the chopped onion with a little salt to prevent it from burning. When cooked, add the chopped garlic and parsley, and shortly after the tomato, peeled, seeded and finely chopped. Fry gently until well concentrated. Then add the flour and stir so the mixture binds together well.

When the roux is well bound, add the chickpeas, together with their cooking liquid. Simmer gently over low heat for about a quarter of an hour.

Add the spinach in the last five minutes.

Meanwhile, make a picada with the salt, toasted saffron, garlic and almonds, all finely chopped. Dilute with the cooking liquid and add to the chickpeas. Cook for three or four minutes more and serve the chickpeas accompanied with hard-boiled eggs, cut in half.

Variants

The spinach can be replaced with chards.

You can add a little bit of bacon.

You can add a touch of raisins, a spoonful of paprika, ñora pepper, or clove.

You can use a little bit of dry bread to make the picada.

[cloud-ya]

To the anon asking for the whiskey coffee.

This is the friend replying, you can find coffee with taste notes/smells of your desired interest usually in Specialty Coffee shop. Some notes might be commonly found together but each note can exist on their own (Using fermented/liquir notes as examples, Whisky notes usually being found together with Vanilla, Rum going together with Raisins, Wine with some kind of fruits, whether it be dried fruits or ripe ones) If anyone got questions for specialty coffee I am more than willing to sate your curiosoties.

^

[turtle-babe83]

{F!Reader, on the Naughty List}

Warning: Language and NSFW content 18+ only

Just imagine…..

It can’t be helped, you know.

He’s all instinct, no restraint.

And honestly, who can blame him?

Not when you start swaying those hips in time with the Christmas songs you have playing while you wash dishes and clean up the kitchen. Those luscious hips dipping from side to side, that booty popping to the beat.

Not when you have powdered sugar on your face and splatters of chocolate candy melt on your chest from your Christmas candy making. Delectably sweet and ripe for the tasting.

Especially not when you’ve been too busy to give him the proper attention since before Thanksgiving and he’s feeling frustrated and neglected.

So it should come as no surprise that you are currently sprawled naked on your kitchen island, damp with traces of Raphael’s saliva as he licks away the sugar coating your skin.

“R-Raph!” you whimper as he nips at your inner thighs.

The big brute grins against your mound, asking, “Whaddya want, princess? Ya want me to lick ya here?”

You nod furiously as he presses a soft kiss to your folds. You roll your hips, bumping his mouth with your pussy to entice his tongue to come out and play. He growls but pulls back.

“Use yer words, baby…ask me fer it.”

“Please,” you breathe.

Raph refuses to give in, “Please…what?”

You groan. Dirty talk is his thing, not yours. But you know the stubborn terrapin won’t budge an inch until you comply. If you want it, you’ll have to ask.

“Pl-please lick me,” you whisper.

Raph shakes his head, “C’mon, ya can do betta than that.”

“Lick my pussy?”

He smacks your ass, “Try again.”

Growing wetter and more desperate, you raise your voice, “Raphael, if you don’t eat my pussy and make me cum, I’m going to scream! Fuck me with that big tongue now!”

Raph whoops triumphantly, “Oh you’re gonna scream for me.”

With that, he plunges his thick tongue deep within your walls and thrusts faster and faster. His thumb finds your clit unerringly and within minutes, you’re screaming his name. ♥️

@exovapor @dilucsflame33 @nittleboo @raisin-shell @thelaundrybitch @leosgirl82 @happymoonangel @mysticboombox @roxosupreme @zowise2912 @xanadu702 @brightlotusmoon @ashleighclark98 @fyreball66 @tmntspidergirl @lady-maria-the-wolf225 @labeccy @lunar-corgimon @misteria247 @ladyofparchments @raphielover @tortuefaerie @bunnyraptor69 @polypandragon @sharpwindow @androidships007 @tmnt-tychou @aurora-the-kunoichi @pheradream15 @rheawritesforfun @cowabunga-doll @coulrofilia-sexuell @lilyssims @daedric-sorceress @hotredphoenix @raphslovemuffin80 @sketch-and-write-lover @drowninghell @digitl-art-monstr @fluffytriceratops @angelcatlowyn @turtlesmakemehappy @waterstar2016 @bibiz82 @fictionalmenmistress @sewerninno @scholastic-dragon @selfless1978 @ravn-87 @zombiesnips-blog

[irespectedman]

🍻 Как говорил мой пра-прадед, а что он говорил я уже не помню. Вот выпьем за то, чтобы мы меньше всего помнили и наслаждались настоящим моментом.

Every woman should have a ripe berry, not a shriveled raisin. Let's drink, dear ladies, so that you will always be berries.

🍹 В каждой женщине должна быть спелая ягодка, а не сморщенная изюминка. Выпьем милые дамы за то, чтобы всегда вы были ягодками.

As my great-great-grandfather said, but I don’t remember what he said. Let's drink so that we remember the least and enjoy the present moment.

[sidewalkchemistry]

Why are Caffeine & Energy Stimulants So Common? {or How to Stop Being Stuck in Cycles of Fatigue, Brain Fog, and Insatiable Hunger/Cravings for Sweets}

Relying on energy stimulants (coffee, energy drinks, caffeinated tea, protein supplements/bars/snacks/shakes, candies, chocolates, etc) to get through a day or workout is a sign that your cells are lacking energy. Don't let your cells suffer like that 😥 (these stimulants also hamper nutrient absorption and harm organ tissue). Fuel yourself with fruit*.

Every cell in the body generates energy from simple sugars. It's most efficient to consume fruit for energy - they are nutrient dense, fast digesting, and packed with simple sugars. When we don't, that's when the depleted feelings and/or sugar-y or starch-y cravings set in. The body tries to get accessible sugar in some way. High-fat and high-protein require a lot of energy to create a good amount of cellular energy. Intuitive eating protocols neglect to realize that cravings for high-carb foods & sweets is the body's message for more energy (preferable via fruit).

••••••••• 🍓🥝🥭🍇🍉🍐🍊 ••••••••••

Ripe** fruit is the best option especially for breakfast & snacks. Have it in abundance***. Cells quickly convert them to useable energy. And they don't cause the withdrawals, sudden energy drops, or harm to your organs that stimulants do. Those who eat adequate amounts of fruit do not consider these stimulants (as shown above).

For the best energy: eat until thoroughly satisfied & don't mix fruit meals with anything but fruit (especially if you have digestive issues, but also because it slows the digestion process & time until the cells receive the glucose molecules for cellular respiration/ATP production)

Some Recommendations: smoothies/smoothie bowl, homemade popsicles, dates, baked fruit (like baked apples or pears sprinkled with cinnamon + nutmeg), frozen or fresh grapes, melons, raisins, berries, cold-pressed fruit juice, dried figs, applesauce, or whatever your current seasonal favorite is**** (luscious persimmons, pomegranates, and oranges in winter; mangoes, pineapples, and papayas in spring; watermelons, peaches, and blueberries in summer; figs, grapes, and apples in fall)

---

*if you are on prescription medication, check first if there are any fruit that are contraindicated. Choose other options. There are thousands of fruit in the world to choose from.

**this channel has a lot of good guidance for selecting properly ripe & tasty fruit (she overviews a bunch at once - from apples to mangoes to tomatoes to dragonfruit - in this video)

***if you have blood sugar issues, a lower fat whole food plant based diet can resolve those issues long term. I recommend working with an experienced & trusted health practitioner to be sure you safely make the adjustment. I definitely recommend it because fruits are the cell's best & most nutritious fuel and it doesn't serve the body to restrict them.

****seasonal fruit may vary depending on location. seasonal fruit tend to have the best flavor profiles & price points

[jeonwonwoo]

I'm trying to put together a basic set of beauty products to keep as staples (I don't think I can afford to try a lot of products and alternate between them) so like a basic skincare regime of a cleanser, serum, toners and then basic foundation, concealer, blush, lip gloss, and then perfume and so on but I have no idea where to start, there's so much information on the internet that seems to contradict itself and they all seem like ads. I've heard people say luxury items are worth it for the quality and I don't mind investing in them but again, so many brands 💖 P.S Thank you for your help!

omgggg i loveee this question and im going to try my best to answer it without oversharing or being over the top 😭 but i would say as a psa that u shouldn't feel pressure to try and have a full routine with at least one of every product in it like u might see on the internet bc its ultimately what works for u and personally like my skincare routine doesn't include toners or any face masks atm and my makeup routine consists of foundation, blush, a lip product and maybe mascara, kohl, eyeshadow if i'm feeling fancy (i've never tried using powder, contour and so on simply bc i too don't know where to start)

anyway as for recommendations 👀 i hope these are helpful

skincare

first! cerave hydrating cleanser, my skin gets really tight and dry usually after washing my face to the point where when the skin stretches, it feels like its cracking but i've noticed a massive *good* difference when using this!

and also la roche posay's retinol + hyaluronic acid combo!! i didnt really have anti aging goals in mind at the ripe age of 20 but i use it to for like uneven skin tone and to make my skin seem less dull, u kinda need a strict regimen to stick to it and a LOT of sunscreen (and i mean a LOTTTT bc going into direct sunlight with retinol can lead to burns and i use the anti helios la roche posay one but my sister uses cancer council and says its just as good if not better)

but also i actually really recently bought the ordinary's vitamin c suspension and i've heard glowing reviews of the product too but i cant speak much for its long term effects just yet bc i havent used it enough but with vitamin c, u shouldn't wear retinol soo

and then i top it all off with plenty of moisturiser like the cerave ones!!! luckily with these products i dont get pilling 🫡

makeup/perfume

since u said u don't mind investing in luxury products, i love the chanel foundation with the beads bc it feels JUST like a moisturiser and not like a thick, cakey texture for me. its super smooth and light and a very little goes a long way for my whole face! but it IS pricey ($117 aud at least) so there's that! also i've been using the dior lip oil for months in shade 001 and it doesn't have a crazy strong colour but it lasts all day for me and smells super good! and for perfume: sol de janeiro has THEEEE best perfumes/mists of all time for me, my sister has the one that smells like pistachios and caramel and i got this one thats meant to be: 'Pink dragonfruit, lychee essence, jasmine, hibiscus, sheer vanilla and sun musk.' and it lasts hours im telling u!

for the rest, i honestly use my lip product as blush 😭 like i got the rum raisin lipstick and i just put in my cheeks and temple and it looks great for me 😭

DISCLAIMER 🚨: if i remember right, dior is on the list of brands to boycott to support palestine (i got mine a while ago but i wouldn't really go for a recent purchase from them) but there are dupes and similar lip oils out there that don't defend illegal occupation :)

[intooth-inclaw]

Swedish chicken salad

remembered how much I like this and i think more people should eat it so im putting it here xx

(pretty sure this isnt actually swedish) (its from a recipe card from the 70s)

Rice

apple, preferably green

banana, just ripe

grapes, HAVE TO BE CRISPY

you're going to see recipes with raisins, Do Not Add Raisins

chicken (cold and shredded, this is good for leftovers from a roast)

mayonnaise

double cream

curry powder

cook your rice, set it aside to cool. Whip the double cream and fold in about the same amount of mayo and a bit of curry powder, just enough to slightly colour it. Chop up your fruit, quarter the grapes and make everything else about that size. Be careful with the bananas you don't want them too mushy. Once the rice is cool, fold in the mayocream, fruits and chicken. Enjoy.

This keeps nicely for lunch the next day as long as your careful about your rice.

[popculturelib]

Patented and Improved Methods of Preserving and Canning Fruits and Vegetables, Pickling, Making of Jams, Vinegar, Cider and Unfermented Drinks: Also the Crystallizing and Candying of Fruits, etc / With Cook Book of Over 400 Pages Comprising Receipts from Celebrated Chefs of This Country and Europe (1890) by the Northwestern Publishers and Patent Right Specialists is one of our older cookbooks, and it's a hefty one of over 500 pages. The book touts itself as having the "most modern and improved methods known" for preserving food and has sourced its recipes from both the United States and Europe "at considerable cost." Note: $3 in 1890 is about $100 in 2023.

Featured here are two pages of recipes from the section on Jellies, Jams and Preserves, as well as a page from the index showing sections of recipes for sick people and for infants and children, among other topics. A transcript of the recipes is below the read more.

An interesting fact: On the copyright page for this book, there is a line that reads "As members have all pledges themselves to secrecy, they must not publish or circulate methods, or use for business purposes, under penalty of law."

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

...has become considerably evaporated, test it frequently by dipping a few drops on a plate to cool; and when it jellies sufficiently remove at once from the fire. A much larger quantity of juice will be needed for jelly prepared in this manner than when sugar is used, about two quarts of juice being required for one-half pint of jelly. Such jelly, however, has a most delicious flavor, and is excellent served with grains. Diluted with water, it forms a most pleasing beverage.

Apple and Pear Marmalade

Peel seven pounds of tart apples and put them into the preserving kettle with a pint of cold water ; peel the yellow rind of four lemons, and add same to the apples. Boil it to a pulp, then squeeze in the juice of the lemons and add four pounds of sugar, and boil the marmalade from one-half to three-quarters of an hour until it has the proper "form" and seal in your glasses.

To put Fruit in Jelly.

Prepare some jelly, either from apples or oranges when boiled gins to cool stoned to the proper consistency, and add to it as it be dates, seeded raisins, pitted cherries or other small fruits.

Quince Jelly.

Clean thoroughly good sound fruit, and slice thin. Put into a double boiler with one cup of water for each five pounds of fruit, and cook until softened. Express the juice, and proceed as with other jellies, allowing three-fourths of a pound of sugar to each pint of juice. Tart or sweet apples may be used with quinces in equal proportions, and make a jelly of more pleasant flavor than quinces used alone. The seeds of quinces contain considerable gelatinous substance, and should be cooked with the quince for jelly making.

Plum Jelly.

Use damsons or greengages. Stone, and make them in the same way as for berry and other small fruit jellies.

Peach marmalade.

With a rough cloth rub the fur from sound ripe peaches. Cut them in halves, taking out the stones, and crack about half of them and take out the kernels ; pour boiling water over the kernels, and rub off the skins; then cut them lengthwise in small strips, weigh the peaches, put them in preserving kettle, and add to them three-fourths of a pound of sugar to each pound of peaches ; set on back of stove where it will heat slowly ; when it boils stir constantly and let it boil half an hour ; when it has boiled twenty-five minutes put in the kernels you have cut in strips, and boil it five minutes longer. Put the marmalade in jars, and when cold clip a white paper in brandy and lay over it and seal tight.

Crab Apple Jelly.

Wash the apples, cut them in small pieces, put them in preserving-kettle with just enough water to cover them. Set them on the stove and let them cook to a pulp ; then pour all into the jelly bag, and let the juice drain through them (do not squeeze the bag), and to each pint of juice add one pound of sugar and boil together, removing all scum, for twenty minutes, or until a little of the juice cooled forms a jelly ; when partly cooled put it in your cups, clip a piece of white paper in brandy and lay over it, and seal tight.