#THEY ARE THE PERFECT MEAT TO BREAD RATIO THOUGH

[tgirlhawkins]

Brûlée with stuffing and roleplay? I have an unquenchable thirst for her tbough so if you have any kinks or any headcannons about her I will beg. I am STARVED for content

(She’s so the witch in the words stereotype. Like that woman ‘lures’ you in and gets you all nice and round before you even notice(of course with pre-stated boundaries))

YAYAYY BRULEE!!! I love this situation you’ve outlines so I’m going to rewrite it the way I see it? I think? And then add extra kinks & scenes onto the end.

>request post<

I’m imagining reader and Brûlée being an established couple, or at least a couple dates in. You’re talking over dinner, and you ask her about whether she’d be interested in feeding you. She said she doesn’t know what you mean, and you explain you want to be fed until you pop. And she blushes but u can kind of tell she gets it. She starts asking for details, have you done that before? What kind of food would you want? How soon do you want to do it?

You go grocery shopping together, and probably do the cooking together first. Brûlée cuts herself when she’s cutting veggies so she goes into the scene with a bandage on her finger.

She wants your shirt off. She wants to see you swell.

You have to insist that at least half of it is real food. Brûlée has a skewed perspective of what is an appropriate ratio of savory to sweet fruit on account of you know

So you get a bite of pasta, a bite of chicken and rice, a cookie, some grapes, a bite of cake, something dipped in chocolate, come on now, give me something savory again—

She does like charcuterie boards. I think bc they match her color palette. But rolling up a perfect combination of fruit, nuts, jam or cheese in a slice of cured meat or a bit of bread and popping it in your mouth is a show of love <3

Through the session she becomes more focused on the way your tongue and lips feel. She stops feeding you with a fork at all so she can feel your mouth sucking on her fingers !!!!!!

She looks down and notices your belly is visibly full. Oh. Oh she’s happy. She digs her fingers in, delighting in your groan and the burp you can’t quite cover up before it comes out. You apologize but she just presses harder.

Getting her to massage you the way you like takes a little bit of negotiation, but she’s eager to please. From now on she’s feeding you with one hand and rubbing you with the other. If you’ve got tits she’s pinching those too, never as happy with them as when they’re laying over your stretched out belly <3

At this point she also starts cooing things to you, about being her cute round bird, her pretty egg, her dumpling, her precious lollipop. (Shes not good at dirty talk but it all comes from the heart)

You ask if she’s turned on, and when she nods you hike up her skirt. Whether you use your fingers on her or she rubs her cunt on your belly or she even takes a break from feeding you to ride your mouth, her back’s bending and she’s moaning to the heavens with your name on her lips.

When it’s all over, the homies take care of the cleanup so you two can get to bed. She will get you off if you want, however you want but if you leave it up to you she’ll hold one vibrator to your parts and another to the underside of your belly.

She wraps you in your softest blanket and thanks you as you two nod off. You promise when you wake up, you can talk about indulging in her kinks.

Other kink head canons, allow me to introduce you to an au I have for no reason other than personal kink fulfillment, in which Big Mom wants all her kids to be virgins as a bonus incentive for marriages, so she bans all sex-ed and pornography from totto land. But Brûlée has the mirror world, so she can watch the citizens getting it on, and accidentally becomes a vouyeristic pervert. She lays down in front of mirrors where ppl are going at it and fucks herself, imagining herself being either party (most often the bottom though.)

She is so into public sex oh my lord. She’ll be in people’s houses when they’re not home. She’ll be in alleyways. It is a self-soothing thing don’t get it wrong she’s dealing with her situation in her own way. The thing is, when she couples up with someone I think she does this less. She’s like I don’t actually need to be having this much sex because being wrapped up in a blanket with you feels just as cathartic.

When she gets to have sex w/ another person on a regular basis she likes it slow, like making out in your underwear for a good fifteen minutes before her bra gets unlatched.

She’s so into lingerie. She has a good collection and loves to wear entire sets, even borrowing jewelry and sewing her own wrist cuffs to match.

I think she likes giving oral. She’d also like pegging. like. the sensation of entering another person's body gets her going, she is a big mom kid she's got a little bit of freak ass-ness in her

Im getting lazy sorry, if I have more I’ll make a part 2. I love this wife

[cxnsolatio]

❛ Tell me what you want me to do. ❜

✚✚✚ @eyesofcuriosity

tell me starters ⁽ ᵃᶜᶜᵉᵖᵗᶦⁿᵍ ⁾

❝ I don't know. ❞ His voiced came muffled out from behind his fingers, the sentence repeated like a bad mantra, evergrowing in intensity, turning doubt into hostility. ❝ I don't know and I don't care. How about that? ❞ Law looked up and pulled down on both his bottom eyelids, the conjunctiva quickly drying upon the sudden exposure. His fingers moved up, then, to knead his cheeks, a frustrated grunt coming out of him for having an outburst right in Nessa's face. She was so not deserving of his bad side, but it was not a fifty-fifty ratio, was it?

There was something he had heard the teens say: 'if you can't handle me at my worst, you don't deserve me at my best'. To this day, Law could not tell whether the saying was actually wisdom or rubbish, but regardless of value, perhaps the sentiment applied. Nessa's path was laden with snaps and bursts of rudeness if she wanted to stay with him, which apparently she did, only God knew how. Or indeed why. Were one to reverse the situation, however, they might conclude that, if they were incapable of handling someone's courteous and happy side, then they did not deserve them, period. Law risked losing Nessa and all of her sides, each of them prettier and sweeter than the last, with the way he was acting.

It was not entirely his fault, though. No book could have prepared him for the loving worry of a woman, else he'd be a perfect romantic.

Seated at her kitchen table, he scanned the recipe books and loose cards Nessa had written, purchased or inherited from faceless, voiceless women, hoping some cursive word would go pop. Maybe not so voiceless — from wherever they were, in this world or the next, they still had lessons to impart onto young homemakers and baking aficionados.

Wooden spoon in hand, Nessa was waiting for him to make a decision. She reminded Law of a particular old nun from his childhood (Sister Agnes her religious name), who enjoyed to use the branch of a quince for a paddle with which to punish misbehaving children, but that he did not voice, only gurgling as a preface to a laughter that did not materialise. He was sure Nessa, who was still young and lovely, would find aggravation in being compared to elderly women of the cloth, and that was just the start of it. Next, he would be recounting his childhood crimes and the number of times his buttocks had been graced by Sister Agnes's makeshift instrument of discipline, and from there, well, then they would be delving into more unsavoury questions Freud would call a delectable feast, apropos of food.

Suddenly, Law's brow furrowed as he realised he would not be eating marmalade for a long time. Old Sister Agnes… May she rest in hell for putting him off marmalade and messing with his incipient sexual awakening.

❝ It's the process of elimination. ❞ He stated, the wheels of his logical mind whirring. ❝ I do not eat meat, so we can exclude those from the menu. ❞ He said, pushing away recipes for stewed pork and beef brisket. ❝ I spend most of time locked deep down in a submarine, so I am more used to freshly caught fish and canned legumes. Maybe something like that, yes? No? ❞

Law sighed, bumping his head into the table before complaining a small-voiced 'ow' and grunting sacrilege to himself. Away he did with breads and pies, and everything greasy in between. ❝ This. I want you to do this. ❞ Making a decision after much pondering and dramatics, he pointed repeatedly at the card shortly titled "rice". Quite down to the point. ❝ White rice with pepper flakes and hot sauce. Think you can manage that? ❞

[clairelutra]

just cooking things things i've picked up as i've started having fun in the kitchen again:

best rule of thumb for improv food-in-a-pan is "have i had a dish that combined these two things? did i like it?" answer to both should be yes, but if the first question is a no, refer to the second rule of thumb.

second rule of thumb is the nose knows. give everything a big sniff -- if it smells good together, you're (probably) golden. you're not necessarily not golden if you don't like what it smells like in the meantime, but you should probably know what you're doing otherwise in that case.

a bechamel sauce is made from a ratio of one tablespoon of butter to one tablespoon of flour to one cup of milk (multiply or divide as needed). melt the butter in the bottom of the pan, then add the flour and whisk for ~1-2 minutes, until it's light and bubbly, then add the milk and whisk continuously until it boils. turn off the fire AS SOON AS IT BOILS, or it'll curdle. (the texture will be ruined; it'll still be safe to eat, though, so if you're not aiming for perfection and fine with a little grittiness, you're fine.) from there, you can add spices/herbs (parsley, chives, oregano, thyme, dried onion, garlic powder are some of my faves; turmeric (yellow) and paprika (red) can be used for color too if you want), salt/pepper, grated cheese, whatever. a extremely basic cream sauce that can be used in casseroles, over pasta, over veggies, that kind of thing.

if you're breading something (that thing where you dunk meat/veggie/whatever in liquid and then breadcrumbs), coat the thing you're dunking in flour or cornstarch before dunking it in the liquid. the covering will hold together and stick way better.

if you want to thicken a sauce, both flour and cornstarch work. flour is grittier and opaque. cornstarch is smoother and gelatin-like. flour goes in the liquid just as is, is whisked through, and then stirred gently until it thickens. cornstarch needs to be stirred into roughly an equivalent amount of water before adding it to a hot sauce, and only thickens once the sauce is at a boiling point. the amount will depend on how thick you want it, how much sauce you have, etc. but a tablespoon of flour to a cup of liquid or a tablespoon of cornstarch to two cups of liquid are very roughly the sorts of ratios you're looking at.

chicken is juicier if you cook it quickly at high heat. red meat gets tender if you cook it slowly at a lower heat.

"deglazing" a pan is where you add a liquid after cooking something else (usually meat, but not necessarily) and use it to dissolve all the crusted/caramelized bits stuck to the bottom of the pan, which then can be used as (or used to make) a really nice sauce. common liquids are red or white wine or beef/chicken/vegetable stock. i like adding a little bit of butter at that stage too, but that's a me thing. doing it with, say, mushrooms or tomatoes (or both) is entirely possible, because they have a lot of liquid to give.

on adding wine to sauces or soups:

it adds a really lovely richness to them, do recommend.

the cheapest wine you can find (like the stuff that's <$5) is usually just fine.

MAKE SURE TO LET IT COOK OFF FOR AT LEAST A FEW MINUTES.

and this is by no means a hard-and-fast rule, but my inclinations are towards red wine with red meat and white wine with white meat.

---

worcestershire sauce. to not underestimate its Sheer Deliciousness. add to things like marinara or meatballs or meatloaf or gravy. amazing.

tofu can be pressed just fine without a press, just wrap it in paper towels or kitchen towels and put it between two plates orcutting boards, and weight the top half with like... whatever's lying around. cans from the pantry are traditional.

also, dunking slices of tofu in soy sauce and sprinkling it with garlic powder before frying it for a few minutes in a bit of oil has gotten voracious rave reviews in my household, so make of that what you will.

on garlic:

if you have a garlic press, not peeling the garlic before you put it in there will make it much less painful to clean out at the end -- just pull the husks free and clean from there.

if you need to chop it, smash the unpeeled cloves under the flat of your knife (or under a glass or whatever) and it'll make just fishing the husks out much easier -- chopping can happen from there

minced garlic is sold in jars and is much less strong than fresh garlic, but can be used just as well (i usually double or triple what's asked for -- it's not quite as delicious, but it works). if you're using a recipe that says to 'cook until fragrant', skip that step. with minced garlic, all you'll have are little rocks of Burned Bits.

they also sell pre-peeled garlic in most of the grocery stores i've been to. just putting that out there.

---

above all, cooking is the process of designing an experience that you and/or others will enjoy, and gain necessary fuel from. all of this is VERY much down to preference and what sorts of experiences you like. aim for that, and take everything else with a grain of salt.

[burgerdudes]

🍔 Review № 607 ━ 📍 Blossom Burgers ★★★☆☆ • Blossom Burgers opened in Paris’ 10:th Arrondissement at the end of 2020 by the two friends Alex and Esteban, who’d been inspired by London’s burger scene. We managed to get a table despite not having booked one, and the restaurant itself was filled with loud music and cool interiors. We ordered a Bacon Cheese with a thick beef patty, smoked bacon, aged English cheddar, pickles, iceberg lettuce and house sauce for 12.5 EUR (13 USD) and a Double Smashed Motzy with two smashed patties, aged English cheddar, fried onions and pickles for 14.5 EUR (15 USD). We also ordered their french fries for 4 EUR (4 USD). • Both of our burgers looked very inviting, with the cheese nicely melted over the meat. The patty in our Bacon Cheese was cooked to a perfect medium, and crispy bacon with a great smoky flavour. Their pickles were tart and complemented the burger sauce nicely, but overall the burger was far too soft, consistency wise. Our smash burger had the same problems, and the minimal amount of other ingredients made it a bit boring – even though we enjoyed the fried onions themselves. Both of our burgers had too much bread as well, but we all agreed that the thick patty burger was better than the smashed one, and had better ratios. Our french fries were decent with an interestingly peppery seasoning, even though the accompanying dipping sauce wasn’t too exciting. • Blossom Burgers serve a decent burger, and even though they can’t compare to the ones we’ve had in London we’d happily return here for another hamburger if we’re nearby in the future. ━ @blossom_burgers #burger #burgerdudes #paris (at Blossom Burgers & Beers) https://www.instagram.com/p/ClDY-Stjmtx/?igshid=NGJjMDIxMWI=

[millenniumdueled]

[[ 🌺 Yugi will happily eat any sort of fast-food burger. But my god if he's actually shelling out money for a gourmet burger, he will have -opinions-.

Does the burger have the perfect ratio of bread and meat? Can it comfortably be bitten from top to bottom? How is the sauce - thousand-island based? Barbeque based? How fresh are the ingredients? How well do the sides and drinks pair with it?

Yugi dissects gourmet burgers as he does game strategy. And it's something that the other Yugi hasn't gotten used to yet. Yugi's friends on the other hand have gotten used to it and even cajole Yugi to eat at a new burger place ever so often.

After all, it's not every day you can find someone who can criticize a burger so well that the meal becomes free. ]]

wow I did NOT get any kind of notification for this ??? bxbxbebd

yessssss oh my gosh tho. I do the same thing kind of, so I GET IT. I don't think he's necessarily that particular about it, god knows he drinks a coke with everything no matter how well it pairs, but he does get much more picky with gourmet burgers.

like a dive with a basic ass bacon cheeseburger is probably going to have the best damn bacon cheeseburger no question. but if some place has gourmet burgers with tons of toppings, he HAS to try one. and he'll sit and take forever deciding on which one sounds perfect. and it better be good.

not enough sauce? disappointing. too much sauce?? worse actually! if the burger falls apart or gets too messy, that's disappointing too. he expects it to not just have a bunch of fancy ingredients, he wants it to taste good and be easy to eat too darn it!!!

I would disagree though that Yami doesn't understand. he came into existence with most of Yugi's memories and experiences and believing they're his own, so I'm sure that kind of behavior just kind of transferred over without him thinking much about it whatsoever. but here's the kicker is that Yami is a much pickier eater than Yugi. so while Yugi will complain his way through a disappointing burger, he will (usually) eat it all anyway. Yami won't actually send it back, but he just flat out won't eat something that doesn't appeal to him either. if it's messy or gets all over his hands, he is out. Aibou, take the wheel

[ao3bronte]

Butter

I have been utterly enchanted by the spoiler images Zag keeps posting of Chat Noir and Ladybug's rooftop dinner date in the movie and I simply had to write about it for Christmas because it's so darn romantic! I've also been honing my food writing skills, which I hope you'll enjoy as well! This story is part of the @mlsecretsanta​ exchange and I was paired up with a Tumblr user named @yuki-sukinomoto​. I hope they like what I have put together for them. Also on AO3.

Like many people around the world, Adrien has a special place in his heart for Disney films. He and his mother had enjoyed many a fireworks celebration at Disneyland Paris, not to mention the mini-vacation he'd taken with her at Disneyland Hong Kong while they were there for Father's flagship store opening. Even now, he regularly enjoys flipping through the archives of Disney+ just as frequently as he does his other streaming services; there's nothing like a rewatch of a favourite film to get his mind off the bigger shadows lording over his life.

He's halfway through his last year of lycée when it occurs to him that he hasn't watched Ratatouille in ages. There are only a few animated films set in Paris that he can think of off the top of his head and he's always enjoyed the romance of Un Monstre en Paris more than the trials and tribulations of a rodent gourmand. It warrants a look though, especially since he's got nothing better to do; the glacial December rain is no place for Paris’ favourite cat.

“Anyone can cook, but only the fearless can be great.”

Something about that statement resonates within him, like the missing piece of a puzzle finally slotting into place. Adrien gawks at the screen, then down at his fingers.

“I’m pretty much fearless,” he murmurs, the cogs of his brain suddenly propelling into motion. “And if that Linguini guy can learn how to cook, then so can I!”

~

That evening, Sous Chef Maurice humours the youngest Agreste when he strides into the kitchen and affably demands to be taught how to cook. The spritely blond’s attitude has always been world’s away from his boss’ brusque, frigid demeanor and Sous Chef Maurice welcomes the change of pace, if only to lighten up the evening as the snowy skies grow dim.

“So, where do we start?”

“With the basics, of course,” Sous Chef Maurice responds, tapping away at the mounted iPad on the wall nearest to the pass. “Watch this video and familiarize yourself with the classical knife cuts of French cuisine. Once you’re finished, bring three large carrots and two bulbs of fennel from the garde manger to my station to practice.”

“Yes, Chef!”

And so, with all of the flagrant gusto of an Agreste on a mission, Adrien watches the videos and does exactly as he’s asked. Wielding the chef’s knife is a bit of a task but he manages not to amputate any fingers, much to Sous Chef Maurice’s relief. All in all, he ends up with a fairly decently sliced pile of carrot batonnets on one side of the cutting board and half a julienned fennel bulb on the other.

“That’s all? There are several other techniques you’ll be required to master if you want to learn to cook.” Sous Chef Maurice frowns beneath his wiry moustache. “Cut a medium and small dice from the batonnets. And as for the fennel, slice the rest of the bulb into wedges. Monsieur Agreste requested it braised this evening.”

Adrien’s tongue wriggles out between his lips as he hacks the carrots into even smaller pieces. “What’s braising?”

“A cooking technique,” Sous Chef Maurice replies, “One you’re about to learn in a moment. Now chop.”

“Yes, Chef!” Adrien flashes his million watt smile before diving head first back into the task that was given and quickly catches on. He’s no Guy Savoy, of course, but he manages well enough with the careful precision of a boy who secretly destroys things for a living. Once he’s finished, he watches as Sous Chef Maurice crafts the rest of the evening’s dinner beneath the copper hooded hearth, stirring and seasoning every dish. Spreads of freshly baked bread and Saucisson Sec jostle for space on the platter, nestled in among wedges of Crottin de Chavignol and small jars of stone fruit jam that remind him of summer. On the burner, Sous Chef Maurice reverently sautées tomatoes in a magnificent French oven until buttery tender.

“Why, exactly, have you decided to learn how to cook all of the sudden?” Sous Chef Maurice asks as he sprinkles a fragrant chiffonade of basil over the tomatoes. “Don’t you have enough on your plate, so to speak?”

Adrien shrugs. “I was watching a movie and realized that I don’t know how to cook anything.”

“And now you suddenly have the inspiration to become a chef?”

“Not exactly,” Adrien says, passing him the pepper mill. “Cooking is...daring. You have to be fearless to be a great chef!”

Sous Chef Maurice begins to chuckle. “You’re doing this to impress a girl, aren’t you?”

“I…” Adrien’s jaw practically drops to the floor. Why didn’t he think of that sooner? Ladybug wouldn’t be able to resist his Chat Noir charm if he could pull off the ultimate homemade dinner for Christmas! She’s always appreciated his do-it-yourself gifts over the ones he’s bought her over the years...he could ask about her favourite foods and create a holiday masterpiece for her to devour as the perfect Christmas present, just for the two of them! “Yes! How did you know?”

“I was a young man once too,” Sous Chef Maurice points out, shaking his head with mirth as he turns his attention back to the hearth. He pulls the olive oil braised fennel from the oven and slathers a huge spoonful of buttery fava bean purée onto the serving platter, smearing it across the china like a streak of bright green paint. Then, he artfully stacks the braised vegetables over the purée and drizzles the juices from the pan in haphazard circles from a height, dressing the dish like Father would a high fashion model. Adrien can hardly believe his eyes as Sous Chef Maurice sprinkles Maldon sea salt on top and places it onto the pass, ready for service.

“Like modelling, cooking is an art. It requires patience and mastery,” Sous Chef Maurice explains, turning towards the youngest Agreste with a smile playing at the edge of his lips. “If you’re serious about learning how to cook, I suggest you start studying the books of Paul Bocuse.”

“Do you think Father will let me?”

“I heard you discussing your latest school project with Mme Sancoeur just yesterday in the dining room. Perhaps you can change the focus of your study to better suit your interests.”

The lightbulb above Adrien’s head suddenly flickers to life. “Yes! Thank you so much! You’re the best!”

As Adrien races from the kitchen to the dining room in a frenzy of inspiration, Sous Chef Maurice simply wipes down his knives and smiles.

~

Cooking, as it turns out, is easier said than done.

The first task on Adrien’s check list is to find out what Ladybug likes to eat. She doesn’t really know what to make of Chat Noir’s sudden barrage of questions about what her favourite meat is or what types of soft cheese she likes to spread on freshly baked baguettes. But she’s spent years by his side at this point — his chaotic behaviour always seems to stem from some haywire plan to prove his worth — so she goes along with it as he goes along with her crazy ideas; trust has always been integral between the two of them.

The second task is to watch as many cooking TV shows as he possibly can. Adrien stays up into the wee hours of the morning bingeing Masterchef and soaking up every detail he can memorize. Always salt the boiling water before cooking pasta; add acid to bring out the flavours of your food; season, season, season! Instant coffee powder accentuates the subtleties of chocolate; toast the spices to release their full potential! Adrien writes it all down and figures that it can’t be that hard to break down a whole chicken for roasting — the judges make it look so easy!

“Merde! I am so sick of this stupid—Plagg, transforme-moi!” Adrien growls that very afternoon after mistaking the back of the chicken for the breast...again, “Cataclysme!”

(Sous Chef Maurice finds the smoking pile of chicken soot in the bin later that evening and doesn’t have the heart to ask.)

~

There are two weeks left until the beginning of his school’s winter holidays and Adrien is bound and determined to host an evening that Ladybug will never forget. Anaïs gives Chat Noir permission to use one of the transparent bubble tents on his restaurant’s rooftop patio as a favour after de-akumatizing him back in September; Le Cochon Joufflu gives him a live edge cheese board to use in exchange for getting his beloved kitten down from the chestnut tree hanging over the patio. Ladybug mentions that she loves strawberries the most out of all of the fruits and Chat makes sure to stop by the Dupain Cheng Boulangerie Patisserie to order a Frasier for pickup in two weeks time.

It’s all coming together...kind of.

The cooking bit is still an issue. Adrien has figured out the difference between the top and the bottom of the chicken (after an embarrassingly long time, though he’ll never admit it). Yesterday, Sous Chef Maurice taught him how to put the mirepoix on the bottom of the roasting pan first, then settle the chicken on top.

Seems simple, right?

Except how much of what goes into the mirepoix? What’s the ratio again? Adrien pinches the bridge of his nose and tries desperately to remember on his own, especially after Sous Chef Maurice nagged him for looking things up too often on the iPad. Cooking is supposed to be about instincts and...well, Adrien’s aren’t proving to be very reliable. Is it two parts celery to one part onion and carrot? Or does he have it all mixed up again?

“I have a secret to share with you,” Sous Chef Maurice says, standing alongside Adrien as they peel potatoes together. “It’s the secret ingredient to make a woman fall in love with you, even when you’ve made a mistake...what do you think it is?”

“Is it...love? Like, when you’re cooking from your heart?”

“That helps, certainly, but it’s not what I had in mind,” Sous Chef Maurice reaches into the wash basket for another potato, “Let me give you a hint. It’s as quintessentially French as it gets.”

“...camembert?”

“I—” Sous Chef Maurice takes a weary breath. “...no. It’s butter. All French cooking tastes better with butter. In fact, no meal is complete without it.”

“Don’t tell Father that,” Adrien says with a grimace.

“What Monsieur Agreste doesn’t know won’t hurt him.” Sous Chef Maurice raises his brows conspiratorially. “Besides, it makes a world of difference. It’s delicious. It’s decadent. It’s a chef’s little secret. And if you want this girl to fall in love with you, there’s no better way than with butter.”

“Really? She’ll fall in love with me right away?”

“I promise. It’s one hundred percent guaranteed.” Sous Chef Maurice plops a package of Charentes-style butter in front of him. “No woman can resist a homemade meal made with French butter. Just a little makes a world of difference to the richness of the taste and tonight, I’m going to show you how.”

To Adrien’s unlimited delight, Sous Chef Maurice teaches him how to make the creamiest, silkiest mashed potatoes to ever grace his palette. His knees weaken at the thought of Ladybug sliding a spoonful of his mashed potatoes past her lips...he can imagine the way she’d groan just like he had when Adrien had finished whipping what felt like an entire block of butter into the spuds. His body burns and tingles with the notion of her enjoying his creations and he doubles down in the kitchen, taking it upon himself to slather the skin of his chicken with an obscene amount of butter before popping it into the oven and hoping for the best.

It comes out perfectly.

~

“Happy early Christmas!” Chat Noir delights, opening the little door to their plastic bubble tent for Ladybug. “I know we promised to exchange gifts on the 23rd but I...I just really couldn’t wait any longer!”

“Why am I not surprised, Kitty?” Ladybug rolls her eyes and bops him on the nose. “Did Anaïs give you permission to use this?”

“Of course he did,” Chat responds, pressing his hand to his chest in mock-insult, “I am a cat of honour! I don’t just go stealing things without permission.”

“Mmhmm,” Ladybug teases him, tapping his bell as she climbs inside. The supporting structure of the transparent dome is decked out with sparkling fairy lights, adding a warm ambiance to the table and chairs set for two. “Is that a bottle of wine?”

“Yup,” Chat confirms, latching the door behind him and scurrying around her to pop the cork. “It’s a 2001 vintage. I picked it myself.”

“Fancy!” Ladybug’s smirking tone falters for a moment as she takes in the elaborate spread. “Did you...is Anaïs picking up the tab for dinner too?”

“Not exactly.” Chat pulls Ladybug’s chair out from the lip of the table and gently drapes her serviette across her lap once she sits down. “I made you dinner tonight.”

“Uh oh.” Ladybug starts laughing. “Is there an ambulance parked outside?”

Chat sticks out his tongue and sits down across from her. “I took lessons! And I had a little help from a professional.”

“So it’s safe to eat? Should I call the hospital just in case?”

“Very funny. And no. Everything here is edible. I know because I tried it.”

“Just because it’s good enough for an alley cat—”

“—hey now, I have a very sophisticat-ed palette!”

Ladybug’s eyes sparkle with mirth. “Come on then, Kitty. Show me what you’ve got.”

“As you wish, M’Lady.” Chat bows his head and pulls the aluminium foil off of the dishes with a flourish. “May I present to you your dinner this evening. It’s roasted chicken with mashed potatoes and a frisée and endive salad.”

Ladybug’s eyes bug out of her skull, much to Chat Noir’s delight. “You made all this yourself?”

“I did!”

“And you made this...for me?”

Chat practically preens with delight. “It’s all homemade. I’ve been practicing for weeks.”

“Wow…” Ladybug trails off, her stare bouncing from dish to dish. “I’m...I’m speechless, Chat. Thank you.”

“You’re welcome!” Chat whoops, jumping up to serve her. He carefully places a chicken thigh onto her plate and scoops a dollop of mashed potatoes beside it. “These are the best mashed potatoes you’ll ever eat, by the way.”

“I’ll be the judge of that,” Ladybug responds, her voice wavering a little as he spoons out the salad. “They smell good though.”

“That’s because they are good!”

“...I’m still skeptical.”

“Buuuug!”

The conversation between them flows like the wine from their bottle, leaving them both a little lightheaded and enchanted by it all. It’s warm in their garden igloo, an Eden of good company and beating hearts cocooned against the December chill and the gently falling snow cascading from the heavens. Chat wishes he could spend the rest of his life like this, laughing and joking with Ladybug over a homemade Christmas dinner made just for the two of them.

“Well?” Chat asks as Ladybug takes a dainty bite of his roast chicken. “What do you think?”

“It’s...it’s actually pretty good.” Ladybug chews thoughtfully, her cheeks flushing pink.

“Yes!” Chat narrowly keeps himself from pumping his fists into the sky. “Try the potatoes!”

Ladybug leans forwards to dip the tines of her fork into the exquisitely satiny spuds and Chat holds his breath as she brings them to her lips.

This is the moment she’s going to fall in love with him!

thump thump

Tentatively, Ladybug opens her mouth.

thump thump

She slips the fork between her lips.

thump thump

Chat can hardly breathe as her eyes flutter closed.

“Oh wow.” Ladybug moans, driving her fork into the potatoes and shoveling an enormous helping into her mouth. “Thish ish so goo!”

Chat truly can’t help himself and starts giggling with glee, every nerve ending in his body firing as his heart nearly bursts in his chest. “I knew you’d like them!”

“I love them,” she gushes around another mouthful. “You have to teach me how to make them.”

“Or I could just make them for you again.” Chat grips the edge of the table so firmly that the wood creaks beneath his fingers. “You know, next time I make you dinner.”

To his absolute elated delight, she doesn’t even sass him. “Deal. But bring your own bowl next time, this one’s all mine.”

Their Christmas dinner lasts long into the evening, their teasing and laughing comments as breezy as the winds coming off the Seine. It’s safe here, just the two of them together, tucked away from prying eyes and miscreant moths looking for trouble. Through it all, she talks and tastes and laughs like an indefatigable hybrid of Brigitte Bardot and Aphrodite. There’s no doubt she looks at him differently now, the stars reflecting in her eyes no longer just the reflection of the fairy lights in their snowy igloo. His heart beats a thousand times a minute as she snags him by the wrist while he tidies their empty plates, stopping him dead in his tracks.

“Dinner was amazing,” Ladybug says, still seated beneath him. “I can’t believe you made this all yourself.”

“Anything for you, M’Lady,” Chat breathes, his voice shaking from the heat of her touch.

“I’m not sure how to thank you.” Her eyes trail away for a moment and glance outside at the falling snow pooling around their dome. “Actually, I think I do.”

With a small, tentative smile, Ladybug tugs him down to her level and ruffles his hair when his jaw drops open at the sudden proximity. He’s helpless when she gets into his space and she knows it; it’s why she’s always got the upper hand whenever they’re together. He turns to jelly as her expression turns mischievous — he knows she’s up to something, but what? What could she possibly be thinking? Chat glances down at her lips before catching himself, dragging his eyes back up to meet hers once again.

“L-Ladybug?” Chat’s voice cracks, pitching up into the stratosphere. She giggles and he feels like dying and flying all at once.

“I think you deserve a well done kiss after all that hard work.” Ladybug tips her head to the side and grins as he begins to stammer and splutter all over himself. “But where? On your cheek? On your forehead?”

Gently, she wraps her fingers around his bell and steadies him, fully aware that he might just come crashing down on top of her. She hovers a hair’s breadth away and hesitates only for a moment before pressing a kiss to the corner of his mouth.

It only lasts for a fleeting moment but Chat swears the world grinds to a halt on its axis, stealing the ground from his feet and the air in his lungs. She kissed him. She kissed him! She honest-to-goodness kissed him — by her own volition! On the lips! She kissed him on the lips with her mouth! Her lips touched his lips! They kissed! They kissed!! They kissed!!!

“Not that your reaction isn’t sweet enough,” Ladybug teases, bopping him on the nose to shake him out of his reverie, “But what’s for dessert, Kitty Cat?”

Chat Noir may be Paris’ number one cat hero, but tonight he’s nothing but a puddle in the wake of her smile. “One Christmas Frasier, coming right up!”

[kurokoros]

Top 5 fave foods and top 5 fave baked goods!!!

I have never thought about this before so this is going to take me a minute.

Foods

1) Cheese. What kind? Doesn't matter. It's cheese.

2) Pomegranates. 10/10 best fruit, but it takes effort to get them cracked open, ugh. Alternatively, cherries. I really like cherries.

3) Carrots. I'm a fiend when it comes to carrots and can and will eat an entire bag of baby carrots in one go if left unsupervised.

4) Rice and Venison stir fry. Very warm. Tasty mix of ingredients. Takes a while to make though.

5) Pasta with some kind of meat (spaghetti, chicken alfredo, shrimp scampi, etc.). Plain pasta is my sad food.

Baked Goods

1) Bread, but specifically sourdough.

2) Cookies. Fresh from the oven, gooey perfection.

3) Brownies. See above.

4) Pie. Pie is hit and miss for me depending on the type and who baked it, but when it's good it's really good.

5) Muffins. I like muffins, but they run the risk of being way too dense. They have to be moist and have a good ratio of bread to fruit/chocolate for me to finish them.

[abrasife]

Keith’s issue with his diet is not about the variety of foods he eats (well, on a normal occasion). He eats a lot of different types of veggies, fruits, and grains to make sure he has everything. Even though he doesn’t touch meat, dairy, or most processed food, he could still be considered only health conscious. He gets different colors on his plate for that reason. Hell, he’s more than willing to try new vegetables and fruits! Anything else though, good luck. He even cuts out his grains due to his dislike for anything not fruit or vegetable, on occasion.

The problem he has is the ratio and portion sizes of what he’s eating and exact measurements of each element. It’s too “optimal” and “perfect”. If you gave him a plate with let’s say 60% grain and 40% vegetables and fruit, he wouldn’t touch it, even more so if you prepared it in an non-optimal way (such as cooking too long thus ridding the food of good vitamins and minerals—why do you think he does eat raw veggies when he’s that desperate?). Even if you prepared a dish with ingredients he considers safe yet prepared it differently than he would, he won’t touch that either.

While his habits are mangeable underneath normal circumstances, it is pretty extreme. But it doesn’t really harm until he gets extremely stressed out, which results in even his own attempts being less than optimal and him not touching it because all he sees is how pointless it is to eat something that doesn’t give maximum benefits, more specifically because eating isn’t enjoyable otherwise.

So really what he’s going through off screen is various exercises to slowly get used to non-optimal portions and ratios on his plate (ex. Putting more of the vegetable he likes eating compared to others rather than having everything balanced) and get himself off the perfectionist methods (no weighing out each dish element, no reading nutrition labels/ingredient lists on processed foods like bread to pick the most optimal brand, to actually expose himself to non-optimal foods by going through the snack aisle or frozen food section, etc.)

This non-optimal stuff can really tie in with his mentality on incapable as well but I don’t have words rn and even this post hardly makes sense to me. Hopefully it makes sense to you.

[hanari502]

sableghoste replied to your post: Oh I know what's you're becoming. You've been...

Dude i feel you on the triple cheeseburgers they are the perfect bread-to-meat ratio.

SOMEONE UNDERSTANDS

[aliciaskinner16-blog]

6 to Be Able To Accelerate fat Reduction And Drop Pounds

Keto Burn XXX Review http://ketoburnxxx.org/. For lunch I like to keep things on hand for sandwiches; lunch meat, cheese, peanut butter and jelly (for Keto Burn XXX Review the little one). Usually what happens though is we upward with leftovers from dinner so Do not have to choose up numerous people extras for lunches. No carbohydrate as well as low carbohydrate weight loss diets for example Atkins often show good outcomes throughout their early stages. Most of these diet plans work efficiently at reducing unwanted weight at principal. Regrettably long-term results with no carbohydrate weight loss plans is not as good given that the success seen with great fat burning diets. Being among the most significant downfalls of no carb weight loss programs is the player tend to be really hard to stick to near future. A real keto guidelines regime can be be extremely beneficial to weight cutback. Regrettably it is very hard to remain in the condition of ketosis.

For those who are unaware of the Atkins diet, is actually no restriction placed on calories, and eating large measures of protein is emphasized. Carbohydrates are restricted tightly, as little as 10 grams a trip to the beginning, but because there is a wide selection of the mediterranean diet that can be eaten in liberal amounts, the Atkins diet is way easier to stick with for the long haul. Also, near starvation is not a part of the Atkins diet therefore the patient doesn't have to be able to hungry normally. The Atkins diet is used by millions that is known harmless. While all attempts tend to be made to substantiate information provided in this article, this writer assumes no responsibility for errors, omissions, or contrary interpretation on the subject matter herein. Any perceived slights of specific persons, peoples, or organizations are unintended. An excellent low carb ketogenic diet is called the cyclical ketogenic diet. The diet breaks in the amount of protein, carbs and fat into just what called macros. These macros help you distribute how much of each source of calories which means you eat house amount each meal. The best breakdown for calories from protein, carbs and fat is a 65% fat, 30% protein, 5% carbohydrates ratio. Via the meals are called a cyclical ketogenic diet is mainly because we spend 5 times the week doing an affordable carb phase and then next couple of days is an elevated carb, or carb up, phase. WHOLE Entire. Whole grains end up being present every ketosis diet plan menu for women. Observe that wholemeal means unprocessed foods. Can definitely of should you be looking in our bodies is to give it feelings of fullness and help in the passage of foods in the digestive column. Wholesome can stop in the way of bread, rice, pasta, cereals, bagels, tortillas, and christmas crackers. Another convenience of ketosis is once your get into the state of ketosis and burn from the fat you'r body always be depleted of carbs. Once you load plan carbs seeing look as full as always ( with less bodyfat! ) may perfect their own behalf occasions on weekends whenever you go into the beach or parties!

[eightdoctor]

Cooking is a science. It has rules, laws that every chef worth his salt knows:

Don’t undercook chicken. Only use baking soda (sodium bicarbonate) if you want a faster, less gradual, chemical leavening process, otherwise, use baking powder. Cilantro makes everything taste better. Always season your food.

It’s simple, really, all one needs to do is think of the science behind it, the reactions. There are ratios that need to be kept, balances that need to be preserved. 

Bruce won’t admit to being a genius at cooking, but he does think he’s pretty damn good at it. He would measure every ingredient out meticulously; bend down so he was eye level with the meniscus of the amount of milk he required, make sure he had the exact quantities.

 He still remembers the recipe to the chicken and lemon soup his mother would make, still remembers the card stained with melted chocolate and who knows what else with the measurements written down, scrawled in his mom’s expressive curlicue handwriting. He makes it, sometimes, when he’s desperately in need of comfort; when the memories come and won’t leave. 

That was all before the Incident, however. Now he’s become a little less strict in his methods, eating whatever food is put in front of him. Whatever horrendous combinations he can make, he consumes. And he still does it, even though he’s at the tower now and doesn’t have to. He puts cream cheese on a tortilla with raspberry jelly and lettuce that is starting to brown and calls it breakfast, mixes bruised bananas and deli meat in a bowl and snacks on it while he’s in the lab. Hell, sometimes he doesn’t even bother cooking eggs or chicken all the way through, it’s not like he can get salmonella. Bruce gives up on perfecting the nuances that food preparation contains, even though the inaccuracy feels like a punch to the gut, something crooked and wrong.

He can still cook, and still does, just not for himself. He’s not used to good food anymore, he’s not in the habit of carefully and patiently waiting for vegetables to saute or for the yeast in the bread dough to metabolize glucose and make it rise. He’s been engrained in a lifestyle of desperation and haste, where dumpsters held dinner and bugs were nothing but a good source of protein.

Bruce used to cook - used to do a lot of things - but not anymore. 

[lewooinsa]

Salsa 💃

Salsa dancing - not the brightest idea at 2800m elevation. After spinning 20 times my centre of gravity felt a little different! The class was great, dancing constantly adding moves bit by bit and had the perfect ratio of guys to girls for partnering. The teacher had the most amazing shoes ever so was easy to keep your eyes on. Half way through we were interrupted by an old lady who was begging for money, made an emotional speech that about 2 people understood and then cried, hugged and kissed each person who gave her money. Apparently in need for a family member to go to hospital though we had heard that hospital is more or less free for everyone. In fact, to get people to vote here, the receipt of voting more or less gets you a discount or preferential spot in hospitals and other government facilities.

Salsa - the kind we experienced in cooking class where our only role was to eat 👍 The class entailed a description of foods, most of which I didn’t know in spanish as well as a few that are specific to South America and used frequently. For example, a type of oil that is only used to dye foods (I don’t really understand the point of this!). It’s called Achiote and aside from its superficial use in foods, in history it was used as a substitute for blood to offer as sacrifice to the gods (instead of real people which is what happened up until approximately the 1500s after the Spanish conquest. It has huge application over time, thought to be used for dying hair, nails, skin, materials, shoe-polish, but also as an ailment for sun protection, illness, as an aphrodesiac and in tribal uses such as paint for ceremonies. Bones of archaeological digs have been found to be orangey in colour likely due to the use of this dye in the burial ceremony. Another interesting food was the tomate de arbol (tomato of the tree). As a fruit it tasted a little like a firm melon mixed with the inside jelly-like content which was a touch bitter like an unripened persimmon. It’s used most commonly, blended for a salsa with Chili or peppers. The base food was mashed potato fried into burgers with some cheese inside. It seems common to combine to methods of cooking here! The dessert (cos all lunches come with dessert) was strawberries soaked in water with sugar and spices. The cloves have the same name as the leg of a table due to their similar appearance. I think I’d fit in well here as mostly people have a small breaky and big lunch with a tiny sweet bread and coffee for dinner. We finished off by having the meal with classmates where the conversation took some sudden turns and ended up about gender identity from which I learnt from the year 9s from the US that they have students who identify as cats. The questions that followed were un poco hilarious. “Is it distracting when they purr in class” etc.

Salsa in the classroom was a hot topic. Mostly whilst we spoke of differences in special types of food in different countries. We had a good laugh at some of the stories here. The teacher described some special dishes of the local region including the differences in corn (maiz). The corn I had for dinner was about 3 times as filling and starchy as the sweet corn we usually have. I couldn’t finish it! Some of the historic dishes were cut which is talk of the town - guinea pig. I knew it to be common here but it’s more of a delicacy and they say families might have it each Sunday as a special family meal, but not everyone likes it. Apparently it tastes similar to fatty meats like crackling. The other that is similar to widgettygrubs is served on a stick with some leaves and vegetables. Interesting. We firstly compared our teaching experiences and schooling differences here and in Australia. Mostly things now are the same but with less technology. Prior to 2006, schools were single sex which was interesting. Universities are public and private.

It must be hilarious being the teachers. They would hear so many mistakes that would be worthy of a chuckle. I mixed up the word ‘combine’ today...you’ll see why.... convino (to combine) and con vino (with wine). I interpreted that she drank wine for breakfast on a regular basis. Her breaky sounded weird without it (celery and aloe Vera juice) so it made sense that adding wine would improve it. We also bonded over not liking cheerleading. She said the word for marching band is Bandas de guerra and that the President didn’t like the association so changed guerra (war) to paz (peace). She said the cheerleading groups used to be separated into like an A and a B team, which was a direct correlation to your figure and beauty. How’s that self esteem B team?

[surveys-at-your-service]

Survey #199

“mama, just killed a man; put a gun against his head, pulled my trigger, now he’s dead.”

Who is the nicest person you’ve ever met? I dunno, I've truly met so many. How about the meanest? Literally my former best friend, all things considered. I too often ignored her overwhelming ratio of bad versus positive traits. She was an absolute witch when entirely unnecessary to most she met, and even to those she did like, she could be extremely rude and just. Yeah, mean. Do you prefer sugar cookies or peanut butter cookies? Hmmm, probably sugar. Chocolate chip cookies or Oreos? Chocolate chip. What is on your mouse pad? I don't have one. Who was the last person to yell at you? Mom. Why did they yell at you? I don't recall, I just know it was her. What was the last thing you spoke to your mom about? I can't remember. It was as she was leaving for work and nothing major. Where was the last place you took a train to? Never been on a train. What is your favorite sleeping position? What about sitting? Sitting, idk. But I sleep like, kinda on my stomach but twist to my side with my arms positioned up like a fetus' or something. My legs are just kinda just splayed out or bent a bit beside each other. When is the last time you felt appreciated for something you did? Had to be something with Sara when she needed some comfort. Do you ever call friends just to have a casual conversation with them? I don't willingly call anyone. I've texted/messaged friends at random though. Are you the type of person who gets straight to the point? Not really. Do you enjoy playing board games? No. Are there any movies you are wanting to see? The new How To Train Your Dragon, ahhhh! Probably gonna see it with Sara when she comes. Who was the last contact you stored into your cell phone, if you have one? Probably VR. What was the last song you sang along to? Uhhh something by Powerwolf in the shower. Are you a fan of the band Taking Back Sunday? Never heard 'em. Nachos or tacos? I hate tacos, but nachos are literally the best. Do you think Kurt Cobain was assassinated? This is a conspiracy I'm not really educated on. *shrugs* I barely ever rule shit out now after going down the conspiracy theories rabbit hole. Do you feel uncomfortable when people you hardly know confide in you? Not at all. Does it annoy you when people wish away their lives? I'm guessing you mean just wish for things instead of taking action towards achieving them? Yes, it does. Wishing isn't gonna do a damn thing for you. Have you ever lived with somebody with truly repulsive habits? No. Do you tend to say things because they’re appropriate not because you mean them? No. I've probably done it, but not enough to recall an occasion. What was the last thing to perplex you? Some conspiracy theory in Shane Dawson's new series I thought was pretty far-fetched. I've already forgotten it. What was the last thing to fascinate you? Another theory in the same series mentioned above lol. It was about the fires in California. Do you ever have really good dreams, and then the whole next day, you’re in a really good mood because of that really good dream? No. What’s the last thing you bought at the mall? A book. What are you listening to? "Fire & Forgive" by Powerwolf. Have you ever wanted to go to the moon? Not really. Is your favorite author the author of your favorite book? No. What are you looking forward to the most? Settling down comfortably with Sara with nice jobs, pets we love, a house we feel is perfect for us, and just. Yeah, all of that. ;v; What’s the last CD you bought? I haven't bought one since Hollywood Undead's "Swan Songs." Is that your favorite cd by that artist? I'm not too familiar with their albums, but I think? What food do you eat the most of? Idk, really. Meats? Some form of bread? What food do you not eat enough of? Vegetables. If you HAD to look like someone else, but could choose who, who would you choose? Probably Suzy Hanson. I'm gay as all fuck hell for that sweetheart. What’s something you’re proud of yourself for? DEDICATING TO THE PROCESS OF RECOVERY. Think of your favorite band… if you got to talk to ONE person from that band, who would it be, and why them? Ozzy because he is my granddad, savior, and most importantly, spirit animal. Have you ever seen someone get a tattoo done? If so, what was it? Did they cry or were they in a lot of pain? Yeah; it was a watercolor feather with "ohana" written on it. She didn't cry, nor was it excruciating. What do you like on hot dogs? Ketchup and mustard. Favorite sport team? I'm biased towards the Carolina Hurricanes because of Dad. Do you live somewhere where it’s completely safe to walk alone at night? No. Have you ever lived with someone who was a total slob? Yup. Have you ever interviewed a job applicant at your workplace? N/A Have you ever gone over 3 months without shaving/waxing your legs? Yeah, or close to it. Would you ever consider being a foster parent? No. What’s your opinion on lottery tickets? Waste of money, or no? A waste and a risk for addiction. What are some things that make others cry, that don’t make you cry at all? Well, this is hard. I cry at pretty much anything moving. Have you ever swam in a saltwater pool? No. Can you run in heels? I highly doubt that. My balance is bad as it is. Do you think anyone has given up on you? I'm sure Colleen has. When did you last swallow your beliefs to avoid an argument or confrontation? Today, but literally most days on FB anyway with my stepmother and abortion. Do you pay your own cellphone bill, or do your parents pay it for you? Dad pays it. Have you seen every Harry Potter movie in theaters? No. Have you ever been pregnant? No. Would you ever drive a hearse for your car? Fuck yeah I would if I could decorate it some. What snacks do you usually take to the beach with you? I haven't gone to the beach consistently enough to known. Do you like to eat tomato soup along with your grilled cheese? No. Have you ever watched Buffy the Vampire Slayer? No. Do you have thick or thin hair? Thick as all fuck. If you have thick hair, do you get it thinned when you get it cut? I get it like, tapered so the ends aren't so abrupt. If you have thin hair, do you wish it were thick? N/A What kind of shoes do you normally purchase? Converse or Vans. Did you like Pokemon or Digimon when you were younger? Pokemon was and still is everything. Do you sleep with your hair up or down? It's too short to go up, but I didn't when it was long. When you go swimming, do you put your hair up or down? ^ Do you do any special workouts to stay in shape? I've started doing some yoga exercises and push-ups everyday to try to get IN shape. If you’re a girl, do you have big hips? Too big? I'd say they're fine. Is there a day you’d just like to forget? Which one? The day I ODed. Girls, do you think you look good in dresses or not? I haven't worn a dress since my sister's wedding three years ago... and I looked awful. Have you ever taken a pottery class before? No. What is the one stereotype people label you as most? Don't really hear those nowadays. Who makes you the most angry in your life right now? My last fucking school. How many times have you seen Star Wars? Be honest. Literally once, and I hated it. It was incredibly uninteresting. Do you like flowers? What’s your favorite kind? YEAH. I love orchids and dahlias. How many grades have you failed in your life? None. Do you own a car? Who provides your insurance if so? No. Are you someone who can easily keep a secret? Yup. When was the last time you painted something? December, a painting for Sara. Who was the last female you hung out with? My mom. When is the next time you’re going on vacation? Hell if I know. Are you currently renting out your own apartment? No. Have you taken anyone’s virginity? No. Have you ever had anyone drop off animals at your house and what kind? No. Have you ever made your boy/girlfriend choose between you and someone else? No. Do you remember when some of the Walmarts had a McDonald’s in them? Our neighboring town still has one. When was the last time you were somewhere that offered free Wi-Fi? I dunno. What color are your curtains and are you satisfied with this color? Maroon, and yes. When was the last time you were stung by a bee and what kind was it? Last year by a bumblebee. Do you know anyone personally who had their house burn down before? Yes. What’s your favorite kind of potato chip and are they cheap to buy? Hm. Maybe classic... or cool ranch. Who was the last male you hung out with? My dad. Are you self-conscious? You have no idea. Do you tend to get sick more often in the wintertime? If not, is there a certain season that you get sick more often in besides winter? No. I rarely ever get sick. Do you find yourself being more of a germaphobe when you’re in public? Uh, duh. What is the worst thing you’ve seen in a public restroom? Blood under the seat. And I mean quite a bit. I usually check under them now after that event with Colleen. Nerdy question time. If you were in a more medieval time period, would you prefer to excel in might, magic, or finesse? MAGIC. Do you have an friends from foreign countries? Are they online friends or foreign exchange students? Or perhaps you have some from both? Online friends. Have you ever studied how your last name originated? Yeah. What is one recipe that you would like to learn how to make? Hell, a lot. I need to know how to cook period. How many hours can you go after a meal before you are hungry again? Does the time vary off how big of a meal it was? Depends on what I ate. Can be like... 4-5 hours or I can fast and go beyond 16. Really varies. What was your favorite Backstreet Boys song? HUNNY don't DO THIS. Oh Lord. I really don't think I can pick. I know back then it was "The Call," though. Favorite *N Sync song? Probably "Bye Bye Bye." Which of those two bands did you like best? Backstreet Boys. *heart eyes drool emoji* Do you learn choreography easily? I was okay back in dance, but I doubt it now. My memory and focus have declined. What is the theme of this year’s wall calendar? Idk, Mom hasn't changed it yet. Do you believe that Jesus will come back in your lifetime? I don't believe that concept. Do you still have your favorite toy from when you were kid? Apparently no; asked Mom recently outta curiosity, and I was VERY surprised. I don't know how I ever could've gotten rid of him. Which do you do more: read books, spend time online, or watch television? Guess. What do you do the most when you’re online? Listen to/watch YouTube. Is your 2019 off to a good start? Eh, I suppose. What color is your winter coat? I don't have one. What’s your favorite candy to receive on Halloween? Reese's. Do you think you’re too old to go trick-or-treating? Well, according to society. Do you have a bobblehead? If yes, what does your bobblehead look like? No. Were you afraid of heights as a child? No. What’s the strangest thing you’ve wrapped a present in? Nothing odd? Can you read in the car? I don't know if I've ever done that? Have you ever had a lead role in a play? No. Would you ever take a solo road trip? Nah. What is the most fascinating part of nature? Shit dude, idk. There's so much. Evolution, maybe. When did you last go to the library? What book(s) did you check out? Couldn't tell ya. Have you ever gotten in trouble for running up your phone bill? Nope. When is the next time you’ll change your hairstyle? Will you color it? I don't plan to any time soon. Do people normally say you’re a fast typer, or are you rather slow? Very fast. Do you believe in the concept of global warming? It's 2019. "Concept" my ass. Have you ever worked in retail? Never again. Are you even a little bit racist? No. Were you more fond of swings, monkey bars, or seesaws as a child? Swings. Do you believe in a near-future apocalyptic event? We can't predict that. A meteor could fuck us tonight, or the supervolcano in Yellowstone could erupt the next time I blink. May not be for thousands of years. Do you have a chandelier in your home? No. Do you have a bar with stools? No. Don’t you love American Horror Story: Asylum? I didn't watch it. When’s the last time you blew some bubbles? No clue. Are you self conscious about your nails? Not too much. Which pair of pants that you own are your favorites? Why do you like them? Pretty much all I have are yoga pants and leggings that all look the same... Now if I can include pj pants, the soft, black, white, and lilac Jack Skellington ones I have. They're comfy. Have you ever had any kind of dangerous addiction? What’s this addiction? No. Are your parents still married, divorced, or split up? Like this decision? Divorced. And I mean, any person would wish their parents were together ideally, but just with how mine always fought and just constantly seemed angry at each other, I'm glad they are. Are you a Jeffree Star fan? Or no? Do you think he’s awesome/dumb? I love that alien. His personality is so bubbly, he cracks me the hell up, and he's gone through so much growth. Are any of your favorite shows too dirty for television? Which ones? No. Are there any colorful quilts in your room? Which ones are colorful? No. Do you own a guitar? Specify. Which brand of guitar do you own? I do, but I don't recall the brand; I don't play it anymore. I just know it's black and white. Are you a monogamous person? Or do you hate commitment? Monogamous. Who was the last person who was rude to you? Idk, probably Mom. Have you ever met someone in person that you first met online? Yeah. Have you ever taken a test to see if you are colorblind? No. Who do you know who is dyslexic? Idk. Describe your dream wedding in five words. Small, memorable, gothic, emotional, and sincere are a few words I can think of. Is weed legal in your state? No. Have you ever thrown up in class? In kindergarten, I believe. What is something that you used to be ashamed of, but now you’re not? Mmmmm I dunno. OH ACTUALLY, for quite a while I was embarrassed of liking Pokemon for yeeeaaars because at that time it was seen as "weird," but now like. Give me everything Pokemon. Have you ever held a newborn baby? No. Are a ton of your Facebook friends getting married and having kids now? Yes. I sometimes forget we're at that age where it's kinda normal. What’s the last supernatural thing that happened to you? Idk. If you’re a Christian, how long have you known the Lord? N/A Do you live in an apartment, condo, dorm, or house? A house. Do you have a sibling with the same first initial as you? Well, it's his nickname. Do you ever eat kids’ food (as in, meals made for kids)? Hell yeah, give me that fuckin nachos Lunchable. Do you remember pre-school? I have vague memories. How old were you when you made your first friend? Two. What is the movie that you have waited the longest for/which film do you remember anticipating the most/are still anticipating? The Incredibles 2, probably. What is something that an interested guy/girl could comment about you, that would make you instantly open to them (e.g., “That book you’re reading is from my favorite author”)? It's game over if you recognize my Markiplier tattoo lmao. Do you refer to yourself by any sort of fan nickname (Belieber, Little Monster, etc.)? I will always be a GMM mythical beast, fucking fight me. What sort of situations make you feel most self-conscious or inadequate? Are there any people or places that just make you want to crawl into a hole? If you can’t think of anything specific, can you remember the last time (or any time) you felt this way? When I'm in a position where it's my responsibility to be knowledgeable, hence why I've struggled so immensely with work. Out of all your usernames for websites, which one is your favorite? Do you use it for more than one site? I use Ozzkat like, everywhere, and it's my fave. Are there any cities near you that you’re afraid to go to because of the crime rate or its other bad reputations? Yes. Have you ever spent the whole day (or multiple days) just looking up one thing on the internet (e.g., videos of your favorite band, how-to videos, quizzes, etc.)? Ha, yeah. Can you remember the last thing you thought and subsequently thought, “wow, I really shouldn’t be thinking that”? PTSD and OCD alike give me intrusive thoughts occasionally, so. How long does it take you in the morning to fix your hair? It takes just a few seconds to wet my hand(s) and go over the back where it usually sticks up like crazy. My hair is otherwise short enough where I have to do like... nothing. Have you ever been in a situation where you had to be around your ex everyday? No. Do you prefer kisses on the nose, cheek or forehead? Cheek. Have you seen someone recently you used to talk to, but don’t anymore? No. Do you prefer a lot of ice in your drinks or just a little bit of ice? None. I don't like it to water down my drink, and even with water, I worry about one/some small ones going down my throat. Well, in margaritas it's obviously fine, just because it's so fine. Which condiment (ketchup, mustard, etc.) do you use the most of? Ketchup or honey mustard. Would you ever flirt with somebody in front of your parents? With my s/o, sure, just not if it's even mildly sexual. Have your parents ever questioned your virginity? Yeah. Have you ever spent over $100.00 on an article of clothing? What was it? FUCK no. Do you think your parents know things about you that you don’t want them to? Mom might. I doubt Dad does. How many of your friends play World of Warcraft? I think Sam still does, maybe Alex, and then I have a number of acquaintances exclusive to the game. Actually Girt might too... maybe. I just know he keeps up with the lore. Are caterpillars more cute or disgusting? CUTE. Would you rather receive roses or sunflowers? I'd appreciate either, but I prefer roses as flowers. Is your dad bald? No. Surprised honestly; he's in his mid-50s, and while it's gray, there's no less of it than there's always been. Who is the most boring or dullest person that you know of? Uhhhhhhhh I dunno. How long do you have until your birthday? Three days y e e t Do you know anyone who has been arrested? Yes. Do you remember the name of the first bar you ever went to? Never been to one. Were you of age? N/A When was the last time you wanted to do something, but couldn’t? With how Sara's been such a flirt lately, I deadass wanna pin her to a wall and go ham. Is there a certain song you like to headbang to? I don't for the sake of avoiding a headache and getting dizzy. Anything you might be giving up on soon? In the back of my mind, every once in a while lately, my hope's dimmed for photography, but I just refuse to give up. Have you ever made any kind of video? Yeah. Have you ever taken someone back after they’ve cheated? Hell no. How many living grandparents do you still have? One. Is there a garage or carport attached to your house? No. Have you ever stayed in a hotel without your parents or older relatives? No.

[lansdellicious]

Burger Battle 2023, Round 20 - Madrascafe

And again with a surprise. Madrascafe is known for its baked goods and coffees, though they do also have some delicious samosas and such. I was not sad to see they had an Indian-inspired offering in the competition.

That Chili Chicken, to give it its full name, is pushing the boundaries a little. IN their own words: Our own creation, the madras Chilli Chicken is made with our Juicy, Spicy, Scrumptious, chicken fillets marinated and cooked to perfection to get the flavours of the authentic chilli chicken, served in a toasted sesame kaiser bun, with a Asian blend veg slaw and smothered with our own chilli mayo.

Chicken filet, eh? Well, if it were breaded or battered I supposed we would accept it as a chicken burger without much thought. I do try to be flexible with my definitions in this contest, so I think we can allow this. I don't say this often, but this was a refreshingly light offering that brought a lot of familiar, tried-and-true flavour combinations. The Asian slaw was the star here, complimenting both the chicken and the chili mayo and tying everything together while also providing crunch and freshness. The filet was well cooked and not at all dry, and carried good flavour considering how tricky that can be with chicken breast.

Where it fell short was in ratio. There was a lot of bun and very little meat here, which did not help the residual perception that we were eating a sandwich. I could also have done with an increased spice level, but I know that is not going to be a common complaint.

A good entry that brought me back to lunches in England, but ultimately just did not have enough meat to compete.

[livingcorner]

28 Things to Do With Too Many Tomatoes

At the end of the summer, many gardeners end up with too many tomatoes. Here’s more than two dozen ways to use all those extra tomatoes from your garden.

It’s tomato season! And, I don’t know about you, but my garden’s been working overtime this season. Talk about too much of a good thing!

You're reading: 28 Things to Do With Too Many Tomatoes

Yes, come late-August and September, many gardeners end up with a dozen or two heirloom tomatoes ripening on their kitchen counter, with dozens more cherry, San Marzano, Brandywine, Yellow Pear, and countless other tomato varieties ripening on the vine.

You hate to waste these beauties, but you can’t help wondering…

“What the heck am I gonna do with all these tomatoes?”

Too many tomatoes. Not a bad problem to have, actually. But it can be daunting to find ideas on how to use them all.

Here are 28 ways to use all those extra tomatoes from your garden

While they’re at their peak freshness, no less!

1. Eat them whole

Really! Vine ripened tomatoes are delicious all on their own. You can take a big bite out of one like an apple, or do what my mom always does: slice the tomato into thick slices and sprinkle with salt. Yum!

2. Fresh salsa

3. Cooked salsa

4. Too many tomatoes? Use them as a skin cleanser

Did you know you could clean your face with a tomato? YES, it’s true! (Check out this line of tomato facial products :)) The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.

For oily skin: mix equal parts fresh tomato juice and aloe vera juice.

For dry skin: use a ratio of 1 part tomato juice to 2 parts aloe vera juice.

Rub a tablespoon of this mixture into your face and rinse with warm water.

Read more: The Best Garden Hose, Hose Nozzle, and Hose Reel

5. Sunburn relief

Tomatoes are also wonderful at soothing sunburn. If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness. According to this study, eating tomatoes can increase your skin’s natural sun protection. One more reason to eat those beauties!

6. Make your own pasta sauce

Here’s a great homemade pasta sauce recipe you can make using fresh tomatoes. The recipe calls for five pounds of fresh tomatoes, perfect for when you have too many tomatoes!

7. Tomato sandwiches

8. Tomato soup

9. BLT’s

This is one of my favorite ways to use up too many tomatoes. I like making a classic BLT, but there are some really interesting ways of dressing up a BLT that are worth a try.

Consider adding:

Avocado

Cheese

A fried egg

Fresh greens

Onion

Or just turn your BLT into a BLT grilled cheese (and dip it in your homemade tomato soup!).

10. Tomato juice

If you have too many tomatoes, making tomato juice is a great way to use them up. You can use tomato juice in soups, to add flavor to meat, to deodorize a stinky refrigerator, or to make a kick butt Bloody Mary.

How to Make Tomato Juice

11. Tomato paste

12. Grilled bruschetta

Bruschetta is a really easy and tasty way to use too many tomatoes. Plus, when you’re grilling them, you don’t have to heat up the kitchen.

Cut a crusty baguette into slices and toast them on the grill. Then brush with garlic butter or oil. Top with slices of tomato and fresh mozzarella or get adventurous and experiment with additional toppings such as mushrooms, fresh chopped herbs, gorgonzola, zucchini, or prosciutto.

13. Fried green tomatoes

Sometimes tomatoes fall off the vine, or a frost is expected before they ripen. What would you do with too many tomatoes when they’re unripened besides fry them?

How to fry green tomatoes:

Start with slices of green tomato and dip them in an egg bath.

Coat with batter of choice. Being dairy and gluten free, I use a mixture of cornmeal and another gluten free flour.

You could also add buttermilk to the egg mixture for an added level of taste.

Fry the tomatoes in your choice of oil (at roughly 375 degrees) until golden and crispy.

Enjoy!

14. Tomato ketchup

15. Homemade spaghetti sauce

16. Homemade pizza sauce

Read more: The 13 Best Ways to Utilize Chili Peppers • The Chili Life

Homemade Pizza Sauce (for the freezer)

17. Grill ‘em

Grilled tomatoes are a fun and easy snack for when you have too many tomatoes.

Start with firm tomatoes and slice them in half horizontally

Brush with olive oil.

Grill until grill marks form.

Flip and repeat.

Top with salt.

Enjoy!

18. Marinate ’em

Marinated tomatoes are wonderful and really easy to make. Simply add halved cherry tomatoes, fresh herbs, salt, pepper, and garlic to a jar of olive oil and vinegar and let them sit for several hours or overnight.

19. Freeze ’em

Of course you can freeze cooked tomatoes, but have you ever considered freezing raw tomatoes? You can! It’s a great way to preserve them when you have too many tomatoes. If you are planning on using them for a sauce or stew later, freezing whole raw tomatoes is a fine way to preserve them without putting the work in up front to cook them.

20. Can ’em

Whole, halved, or diced, canning is a great way to preserve tomatoes that doesn’t require electricity to keep (like freezing does). Check out these recipes for canning tomatoes:

Canning Tomatoes

21. Stuffed tomatoes

Another great way to use too many tomatoes but be sure to use sturdy ones.

Slice them in half horizontally and scoop out the inside.

Fill with your choice of filling (breadcrumbs, cheese, spinach, mushrooms, rice and quinoa are some possibilities)

Bake at 400 degrees for 20-30 minutes.

22. Tri-colored tomato salad

One of my favorite things about growing produce in the backyard is the variety of tastes and colors. When you have a lot of different colored tomatoes, why not make a tri-colored tomato salad? Chop tomatoes to bite sized pieces and toss with fresh basil, mozzarella, olive oil and balsamic vinegar.

23. Dried tomatoes

I’m always amazed at how expensive sun dried tomatoes are at the grocery store, especially when I know I can make them at home for almost nothing. Sun dried tomatoes are great in pasta dishes, hummus, pesto, or omelets. When you dry them there’s no such thing as too many tomatoes! Try this recipe for making sun dried tomatoes at home:

Easiest “Sun” Dried tomatoes

24. Tomato and fruit

Since technically tomatoes are a fruit, why not add them to your fruit salad? Here are a few fun recipes that use fruit and tomatoes:

Fruit Salad with Tomato

Tomato Fruit Gazpacho

Tomato and Fruit Soup

25. Shakshukah

26. Tomato basil garlic butter

What’s great about making flavored butter is that you can easily freeze it for another time. So you can make large batches and have it available all winter. Find the recipe here:

Tomato Basil Garlic Butter

27. Barter or sell them

If you have more tomatoes than you can eat, can, freeze, or dry, why not sell them at a farmer’s market or barter with a friend for something different?

28. Give them away

When all else fails and you still have way too many tomatoes, give them away. It shouldn’t be too difficult to find someone willing to take extra tomatoes off your hands, and it will be a relief to know they aren’t going to waste. You may even be able to donate fresh tomatoes to a local food pantry.

Want an EPIC tomato cookbook?

Click here to see my favorite! 

What do YOU do with too many tomatoes?

What do you like to do with your extra garden tomatoes? Share with us in the comments below!

Source: https://livingcorner.com.au Category: Garden

source https://livingcorner.com.au/28-things-to-do-with-too-many-tomatoes/

[rdclsuperfoods]

To the relief of cooped-up powder hounds everywhere, skiing has proved to be relatively safe during the pandemic, thanks to the abundance of fresh air and natural social distancing on the hill. But one aspect of a day at the resort still poses significant COVID risk: the ski lodge. To avoid crowded indoor spaces, many Outside editors have been trading their slopeside burgers and chicken fingers for meals prepared at home. 

But which brown-bag lunches are best for getting you through a day at the resort? We rounded up the Outside staff’s favorite to-go meals, below, then asked Kristen Gravani, the director of sports nutrition for Stanford University athletes, to weigh in on our choices. Gravani, a former college ski racer, says there are three components of a good to-go meal: 

The right balance of nutrients. Generally, you want your meal to be higher in carbohydrates, with a moderate amount of fat and protein. Carbohydrates are a skier’s main fuel source, and a little fat and protein help stave off hunger longer while providing slowly released energy. (Exact proportions will vary depending on your individual nutrition needs, but typically, the more intense and sustained your ski day is, the more this ratio will skew toward carbs.)

Ingredients that sit well in your stomach. If you know that spicy chili makes you sprint for the bathroom, leave the beans at home. The less your stomach is churning, the more you can enjoy your turns.

Food safety. If you’re carrying a meaty burrito around in your pocket, that’s the ideal habitat for bacteria that causes foodborne illness. Ideally, you want to keep perishable foods cold, or just stick with shelf-stable options. 

With those criteria in mind, here’s what Gravani thinks about Outside editors’ ski-day lunches:

Breakfast Burritos

Pandemic or not, my go-to is a homemade breakfast burrito: a ten-inch tortilla, hash browns, scrambled eggs, cheddar cheese, and green chili. It’s really two meals in one. I eat one half on the drive to the mountain, then wrap the other half in tinfoil and stash it in my jacket for lunch. That, plus an energy bar in reserve—I’m a fan of GoMacro’s maple sea salt flavor—always gets me through the day. —Chris Keyes, editor 

I have two go-to ski lunches, depending on how much I rallied that morning. If I’ve given myself enough time to get a breakfast burrito from my favorite spot in Santa Fe (hello, Betterday Coffee!), I will eat exactly one-third of it for lunch, with a Modelo on the chairlift. (The first third is consumed on the drive up in the morning, and the last third on the drive down at the end of the day.) Betterday burritos are made up of five key ingredients: tortilla, egg, cheese, and chile. Sometimes bacon, too. If my morning is rushed (or my bank account strained), I’ll eat a Perfect Bar for lunch—it’s my favorite on-the-go snack. Its macros are pretty well-balanced, so it feels less like a sugar or protein bomb and more like a meal. I also wash that down with a Modelo. —Abbie Barronian, associate editor 

GRADE: B

“You’ve got really good combinations of carbs, fat, and protein,” says Gravani of the two burritos. The tortilla and hash browns provide a nice boost of carb-based energy, while the eggs and cheese round things out with protein and fat. Gravani thinks the GoMacro and Perfect bars are also solid choices. Food safety in regards to the burritos, however, docks them a grade. “When you put a warm burrito in your pocket, keeping that moderate temperature as it’s cooling down over time puts it at risk for microbial growth,” she says. If you’re going to go with a perishable lunch, it’s better to refrigerate it first. 

Quesadillas

My go-to lift lunch is the eggadilla. First, fry two eggs, making sure to break the yolks so they don’t run all over your gloves when it’s time to eat. Then sauté whatever veg you have on hand—onion, bell pepper, zucchini, etc. Finally, stack your eggadilla on a tortilla, with a layer of cheese on the bottom, your egg and veg in the middle, and another layer of cheese on top, and then add the second tortilla. Heat the whole thing in a large frying pan, or just microwave it. Cut it into quarters, and put it in a Ziploc bag, so you can throw in your pack or even a jacket pocket. It’s portable, squish-proof, delicious, and filling. —Luke Whelan, senior research editor

An excellent ski lunch consists of a few triangle-shaped sections of leftover, cold, homemade quesadilla—I use flour tortillas, sautéed mushrooms, chopped chicken breasts, Mexican-blend cheese, and canned green chile. It carries well, because it’s already flat. I also take along some good salsa in a small, leakproof container. —Alex Heard, editorial director

GRADE: B

“I love the addition of vegetables here,” says Gravani. “Along with that lean protein and carbs, it seems like a nice combination.” The quesadillas, above, have a similar protein-fat-carbs ratio to the breakfast burritos, making them a well-balanced choice for a midday ski meal. But they also lose points for the elevated potential to bring on a bout of foodborne illness.

Frito Pie

I always bring a thermos of good-quality chili, like Annie’s, and a bag of Fritos. When I’m feeling fancy, I’ll top the chili with shredded Tillamook white cheddar. Bonus: it’s gluten-free, which is a must when you have celiac like I do. —Aleta Burchyski, associate managing editor 

My boyfriend and I are known for only bringing Frito pies on backcountry and camping trips. It’s what we ate growing up at the Santa Fe ski area, and we’ve been continuing the tradition during the pandemic. We bring a bag of Fritos, a thermos of hot beef chili, and sometimes also a bag of shredded lettuce and cheese. It’s full of carbs, protein, and salt—what more could you ask for! We accompany the meal with a thermos of hot chocolate or tea. And as any ski day should have, a candy bar will always be on hand. —Petra Zeiler, art director

GRADE: B-

“I give them points for being able to navigate that meal and bring it heated,” says Gravani. And while the macronutrient balance is decent, this meal’s potential to cause tummy troubles warranted a grade reduction. The combo of fat, fiber, and spice can lead to an upset gut. “Especially with beans, it can cause GI distress for some people,” she says. Being at a high altitude doesn’t help the stomach situation either. Some people may have no issue with the magical fruits, and GI problems are very individual, but if you’re unsure about your reaction to beans, you may want to save yourself—and everyone in your group—the trouble. 

PB&J

I keep it simple with an almond butter and jam sandwich, usually on Trader Joe’s Super Grain and Seed bread. I pack on the almond butter, and go light on the jam so it doesn’t get all sticky, and put it in a small Ziploc bag. It’s great fuel, and I can cram it in a ski-jacket pocket and eat it on the lift. It doesn’t matter if it gets smashed. In fact, it tastes better smashed a bit, because the jam marinates the bread. I also always keep some peanut M&M’s or a Kind bar in my pocket for extra fuel when needed. —Mary Turner, deputy editor

PB&J all the way! This sandwich is a classic and might be the ultimate-adventure pocket snack; we even have articles to prove it. But I don’t make just any old PB&J—if it’s going in my pocket, it has to be a “dub” PB&J. Instead of loading up just one side of the sandwich with peanut butter, I prefer to coat each slice of bread with a thin layer of peanut butter, and then add the jelly in the middle. This is key for keeping your PB&J al dente all day, an improved sandwich structure for zero sogginess and better pocket durability for the inevitable yard sale. If you’re looking for something a little more gourmet, just add bacon. —Jackson Buscher, video producer

GRADE: A

It’s hard to beat the humble PB&J. Not only does it meet the right balance of nutrients that you need to keep skiing through the afternoon, but it’s also easy to digest and shelf-stable. Gravani herself likes to pack a PB&J when she hits the slopes. “Having a less heavy lunch, and being able to supplement with some snacks, sets you up to avoid that post-lunch slump,” she says. Chairlift grazing not only reserves more time for skiing but also can keep you energized throughout the day. 

Cold Pizza

During ski season, Friday nights at my house are usually pizza nights. Homemade pies loaded with cheese, veggies, and pepperoni are the ultimate comfort food and the best way to cap off a stressful workweek. The leftovers also make the best ski lunch imaginable. My boyfriend and I always make extra to bring to the mountain the next day. A few slices fit neatly into a Ziploc that lies flat in my jacket pocket, and they’re easy to eat one-handed (and glove-handed if it’s frigid and I’m really desperate). It feels more indulgent than the usual PB&J or energy bar but is still easy to snack on during lift rides without making a mess. Plus, cheese and bread are good endurance fuels, right? —Ariella Gintzler, associate editor

GRADE: B-

A cheesy slice contains more fat than would be ideal midway through a ski day, according to Gravani. That means you may feel sluggish after eating it, as fats tend to sit heavier in the stomach and digest slower than carbs and protein. 

Tortilla Wrap

With a kid at home, I’m all about efficiency on the slopes. My go-to lunch is a simple flour-tortilla wrap with peppered salami, cheddar cheese, avocado, and hot sauce. It’s easy and tidy to eat on the run, but the protein hit gives me sustained energy without bogging me down. —Will Taylor, gear director

GRADE: A-

“I do love that he chose a shelf-stable meat, and the rest of the components are really quality, too,” says Gravani. Salami is still a fatty meat, though, so swapping it out with a low-fat alternative like turkey would make this meal perfect and help avoid post-meal sluggishness.

Cheese and Crackers

Since I won’t be able to treat myself with chicken fingers and ranch dressing this year—the absolute best ski lunch, in my opinion—I’ll be packing my favorite backpacking meal: cheese and crackers. I prefer a solid hunk of cheddar cheese paired with Wasa Multi-Grain crispbread. And I’ll throw in a beef stick or jerky if I get really hungry. —Kelsey Lindsey, associate editor

GRADE: B+

“This one is lower protein and higher fat than is ideal,” says Gravani. Adding in a lean meat like turkey jerky to increase the protein would achieve a better nutrient balance.

via Outside Magazine: Nutrition