#The Boiled Potatoes Cult <3 | Explore Tumblr Posts and Blogs

24-guy · 3 years

Text

I spent 2 hours on writing notes from the prison podcast stream.

Now I don’t know what to do with them, so I’m putting them here.

No need to read them, there is just some interesting stuff I noticed, things like tones and how many times somethings are brought up.

if you do, though, I apologize for spelling errors.

start stream

techno "did the calculations" on how long it would take to mine obsidian with the amount of mining fatigue they had. we knoe this is true.

dream has been writing, it is the only thing hes been able to do with the limited items he has. its his "diary"

techno teases over fanfics on wattpad

"the only thing ive written is my diary" do the revive books not count, then? or what is in the revive books that isnt writing?

techno focuses on that nobody is watching - dream doesnt comment on it - dream doesnt know about the voices?

techno is supposed to break dream out, but he hasnt got many ideas "ill get to it later"

techno enjoys prison - sees it as a vacation

techno has an optimistic outlook.

go with the flow

dream sees harming himself as exhillerating techno disaprooves

dream tells techno quackity has been torturing him everyday. techno is only surprised by the every day part

dream mentions the revive book techno remembers being told about that asks "yeah you can bring people back from the dead. yeah so how do you do that" - curious tone, seems genuinely interested for innocent meanings dream responds " i have.. the knowledge and then i get a book and then i burn it" - hesitant at first, then vague but seemingly honest reponse

techno asks what the knowledge is, incantation/password/expelliarmus dream says "something like that" slowly, then quickly says he doesnt know and that he "doesnt know how schlatt had it" - going away from the topic original book - there are more than one it is a book is what youre saying - t well... i mean, it was a book that i memorised and that now i can recreate - d techno tries again to get the knowledge he wants to revive people dream doesnt want to tell techno because he wouldnt be the only one who knew techno tries to bargain saying that if dream died, techno coulld bring him bacl dream knows they wont kill him because he can revive people

dream says no, techno says "you forgot how to write it down didnt you dream says he didnt, that he did it recently, techno repeats again that dream forgot brings up wattpad again. dream says he wrote it down for tommy. he doesnt mention wilbur to techno. bring up the homeless situaation prison is dreams house cell is boiling apparently makes a joke about cali rent prices

nobody visited the cell "we stopped anarcy" "when we get out of here" no though ahead going into this situation (techno) "just as far as i need to" dream doesnt know what techno means by stream schedule, techno jokes about dream's lack of schedual techno usually trains always looking for new combat, reasearching constant arms race no idea when a government will arise or opressing people is always prepared has a good amount of gear he also plays golf somewhere offers a game with dream no way to describe it somewhere farther than his house

dream asks about tommy techno hasnt seen him canonically, only knows he stole acouple months ago - as far as he tells dream

dream asks about carl carl is doing well

dream asks about the family its doing good, apparently, new foxes, got steve who will break him out dream writes about steve "i will write evrrything down because its hard to remember" another fanfic joke

dream asks whos feeding them they feed themselves its probably fine

milld break for 4 wall break

gist or jist

prison podcast offers, agrees that is all this is

technical difficulties

podcast bros

eating potato

dream offers his thoughts on what would happen of he tried to revive somebody who is alive two technoblades human meat sheild

dream wants to try no death first what could go wrong nothing else to do

techno house is man vs nature conflict floor has ants floof brings ants spilled pet food dream has a revivebook techno tries to read it first hit with book a small wait throw into lava DreamXD joins broke the table fixed table a god dream "cloned himsef" god looks exactly like dream feels like a question to ask earlier dream summoned dreamxd ask for wish ask for bell dream gets mad because no escape dreamxd leaves sellout timer goes off techno makes money as dream questions his life dream sits in corner hole techno aims to be annoying we count channel members for a bit

dream and techno friend bonding time?

summons dreamxd for reviving nobody dream writes this in his diary as techno rings bell tries again, it doesnt work creative mode is a known thing by mortals they know how deadly it is

warden on vacation

techno hasnt written anything he has at least 4 books in his inventory, going from the top 2nd space to the top 5th space. the fourth book is called information and is signed by dream. dream throws a potato in the lava techno asks for the revive book again, this time to see of dreamxd will come back because it is a different person summoning him dream says no

techno needs a bell to sell out for the *brand*, ritual and tradition dream put the bell in church prime no twitch primes for dream - hes a heratic (no contract) dream makes no profit dream has lots of raw potatos for 5-6 months

techno asks if dream has any friends dream says not really, they turned against him techno knows the feeling being betrayed by closest friend happens every tuesday for techno

dream mentions being visited by a few people techno asks if any tried not to torture or kill him dream says yeah like he wasnt expecting the question/(as techno put it) "he hesitated"

sapnap - didnt torture or kill him - but he said if dream got out of there, then he would - techno says hes gotta raise his standards

bad - was the best - treated dream the best - techno says hes a cult leader - dream is surprised so techno tells him about the egg - techno wasnt clear - bad hasnt viseted since 4-5 months ago - techno says even he has friends - egg was attacked - big crossover episode not clear what is going on

techno - last time they saw each other was dooms day - been a while - lot has happened - techno doesnt now whats going on currently on the server - he knows nothing - "people" tell him who died and who came back

tubbo - asks about tubbo - tubbo is chillng - snowchester named - commune - a little sus - dictator - no rushing to conclusions - tubbo has nukes - big crater - a hoby - could be meteor

ranboo - asks about ranboo - ranboo is also chilling - brings up tubo's nukes now

dream points out that techno said he didnt know anyting and then said about a new place, nukes, and a lot more dream doesnt know anything - less than techno

ranboo (again) - dream says he used to visit a while ago and then stopped coming - techno asks "ranboo used to visit?" - ranboo visited "a bit" - probably visited the most - sapnap visited - tommy visited a couple of times - bad visited - and quackity - quackity visited the most, only because hes visited daily

more potatos pog potatos

ranboo (x3) - techno asks how dream knows ranboo - "um... its just a.. long story" - techno replies sarcastically about how they dont have any time to go through it, theyre so busy with the bell - dream "i dont know him very well. he just visited a few times and that was it." - techno just repeats alright, its either bored or thinking - dream "and then i havent seen him since then so thats why i was wondering where hes been, if hes been around" - techno " ah... im not sure. i havent been around fpr like the past couple of months, honestly."

techno went on atraining montage, played golf

dream asks about the plan to get out mining fatigue 3 doesnt mean they cant break blocks, its just approximately 370 times longer breaking obsidian takes a bit over 4 minutes math = obsidian block gone in 25.7 hours. an alarm break in the right spot break block in toilet elder guardian below the cell techno can take him if techno somehow dies dream brings him back could be out in 2 weeks havent been visited for 2 weeks nothing to lose dream has to break obsidian techno wants to end stream techno came up with idea so dream has to do it dream starts bell ringing for cheerng him on techno sounds happy that dream is doing it voices are mentioned - theyre laughing techno has perfect track of time techno is gonna annoy dream the entire time techno is a lookout there are only 4 books we only see the 4th name floof interrupts momentarily tommy killed a cat because dream liked it 300 dogs in the cell joke

channel member bell dream regrets his life again techo's plan? bell was a better investment dream has 10 bells in e chest techno doesnt techno wanted to go for more so techno could ring bell again

end of stream

#technoblade #dream smp #dsmp #dsmp techno #dsmp dream #dreamwastaken #prison podcast #dsmp prison #dsmp lore

15 notes · View notes

tastingmellow · 5 years

Text

Wretched In The Depths

A/N: So, I decided I wanted to try something new. This is gonna deviate from my usual fluffy fics. It’s still an Au but I was thinking maybe having it be a part of a horror universe. Yes, I am considering making a Horror AU series for all your favorite MCU babies and so on. I’m personally a huge fan of horror but I know others aren’t so I’m not gonna be using my usual tag lists. With that being if you would like to be tagged in my horror au then just comment under this and I will gladly add you. Another note, I will still be finishing certain series and creating my regular ole fics, I just wanna branch out a little bit. I’m very proud of this fic. :)

Pairing: Steve Rogers x Black!Reader

Summary: You, Steve, and your children move into a new home when you start acting strange.

Warnings: Attention! Please do not read if you aren’t comfortable with description of possessed individual, character death, death of animals, loss of child, and injuries. KInda angsty. Little bit of language in there.

Word Count: I don’t know, LET’S GET SPOOPY! This bitch long though! Also, gif not mine!

“Honey, please don’t put that in your mouth.” You reached behind Steve’s seat while he chuckled. You gently tugged the dog’s blanket from your 3 year old’s mouth and she giggled while you blew a stray curl out of your eye. You looked at your youngest daughter, her eyes catching your eye as she giggled and blew you kiss. You smiled, catching the kiss and placing it over your heart before leaning back in your seat.

“How long until we get there, Pops?” Your 12 year old son, Ollie, called out to your husband. “Not too far. buddy. Just another mile or so.” Steve responded and your 16 year old daughter, Marina, spoke up. “Ma showed me pictures of the house. I did some research on the house and did you know that the past 3 families that lived there died in random, gruesome deaths?”

You nodded and turned to look at her. “Yeah, i read about that. Lots of people were saying it was cursed by an old witch who led some weird cult hundreds of years ago. Spoooooky.” You and Marina giggled while Steve rolled his eyes. “Daaaad, do you have to let them talk like that around me?’ Your son spoke up and you turned to face him.

“I’m sorry, sweetie, I know how much you hate that kind of talk.” You gently patted his knee and gave a sympathetic smile while Marina sat back. “Sorry, Ollie. It’s just really interesting, ya know?” Ollie huffed as he rubbed your Golden Retriever’s head. “I guess...” He mumbled and Marina frowned a bit. “Don’t pout on me, man. Look, when we get there and we’re all settled how about we play a few rounds of Mortal Kombat?”

Ollie immediately smiled wide, a grin you loved to see. “You’re on!”

“We’re here. The movers aren’t too far behind us.” Steve spoke as you pulled into the driveway of the house. It stood tall, a little dirty but nothing that couldn’t be power washed. Everything looked to be in good shape, windows in tact, shutters as well. A small swingset stood off to the side of the yard near a small lake. “I’ve seen the pictures but Steve...this beautiful.”

Your youngest daughter, Sommer, held onto Marina’s hand while Ollie and your dog, Piper walked around the trunk of the car to get their bags. “Duckie!” Sommer called out and you giggled, clapping your hands at her recognition. “Yes! That’s a Duckie!”

Steve walked around the back of the car and grabbed a few bags with very little strain while your son attempted to hide his strain. “You guys should start putting me in lifting classes.” Steve huffed out a laugh and looked down at his son. “You’re a little too young, kiddo. Let’s wait until 13 and see if still feel the same.”

You gently grabbed a bag from Steve’s arm and he gave you a look. “What? I’m not gonna let you carry all this on your own.”

Marina quickly tugged the bag from your hand and you scoffed. “Your 8 and a half months pregnant. Let’s not induce your labor just yet.” You scoffed and rolled your eyes, huffing as you grabbed Sommer’s hand. “I’ll unlock the door then. Wasn’t even a heavy bag.” You mumbled that last part and Steve sighed as you waddled off to open the door.

“What are we gonna do with her, dad?” Marina spoke and Steve shrugged, a smile tugging at his lips. “I have no clue, doll. But enough stalling, let’s get these bags in so you guys can pick your rooms.”

That got the kids moving faster!

______________________________

The first few days were quiet, nothing really going on since you all had moved in. The kids helped unpack while Steve did most of the brunt work. He and the kids, however, would not let you on your feet for more than 10 minutes. Even Sommer chimed in one time with a surprisingly stern “Mommy, sit.”

Steve decided to leave his company’s work up to his best friends, Bucky and Sam, temporarily since you were due any minute now.

The house was dusty considering no one had lived in it for over 50 years, needed a few renovations but nothing your Stevie couldn’t fix.

Today was particularly quiet, Steve had ran out to pick up an extra can of paint and Marina and Ollie were at school. Sommer would have been home with you but Steve’s mom insisted on giving the two of you a break, especially you so she had taken your youngest for the week.

You gently hummed along to Anita Baker’s Sweet Love, softly singing the lyrics to yourself as you swayed. You were making dinner for the night, baked fish, grilled asparagus, and homemade mashed potatoes. You made triple what you really needed because Ollie and Steve alone could eat you out of a house.

As you mashed the peeled and boiled potatoes you saw something dark quickly pass through your peripheral. Your head snapped up, your eyes immediately glancing at the doorway. “I think these floaters are getting worse.” You sighed and turned back to the small, steel, blue pot, seasoning the potatoes and mixing the dish before adding a bit of milk and letting it sit on low heat.

You moved to check your fish before a thud from upstairs caught your attention. Your head snapped up. You quietly turned off the heat and wiped your hands before glancing out the window into the driveway. Steve wasn’t home yet so what the fuck was that?

You quietly grabbed the butcher knife the drawer and made your way towards the stairs. You huffed, calming your nerves before taking a step forward. you clutched the knife tightly in your hand as you took each step quietly. You were near the middl when the door opening startled you. You jumped and turned around, knife still in hand.

“Honey, I’m ho--...i know your hormones are fucked but are you really about to stab me?” He spoke, a smirk on his lips as you rolled your eyes and came back down the steps. “It wasn’t for you. I thought I heard something upstairs. It was honestly probably just the house settling.” Despite the words you were saying you felt a cloud of unease engulf you. You rubbed your rounded belly for comfort as Steve rubbed your arms. He noticed the shaking in your words.

“Hey, hey. I’ll go check everything out up there and you just sit and take a moment to relax.” You nodded as he kissed your forehead and made his way up the steps quietly.

You sat the knife down in the kitchen. You leaned over the counter, taking deep breaths as your anxiousness continued to rise. Another loud thud caused you to flinch. You looked up at the ceiling before making your way back towards the stairs. Another thud made you jump, you were becoming even more weary by the second. “Steve?” You called out and it was silent for a moment before he made his way into your view.

You took a breath but once registered his state you giggled. “I think I found what scared ya, doll.” His shirt was scratched across his chest and there were a few scratches on his hand but within it he held a raccoon. You giggled and he sighed, coming down the steps. “What were you doing up there little fella?” You spoke to the animal while following Steve as he took it to the tree line near the house.

“Alright, go on.” He gently put the animal down and it scurried off into the woods. You sighed and walked back to the house, Steve following.

Once inside you went back to your mashed potatoes, adding some shredded cheddar and parsley. Steve reached out to grab an asparagus and you smacked his hand. “I don’t think so. Go wash your hands and watch the game or something.”

“Excuse you, I prefer the design channel.”

“And that’s why I said or something.”

“Don’t be a smart ass.” He smacked your behind before going to wash his hands. You chuckled, mixing the potatoes as the bus pulled up in front of your house.

____________

“Why didn’t you keep it?!” Ollie screeched at the dinner table and you smiled. He had always loved animals.

“Because it was wild which means us keeping it as pet isn’t exactly ideal.” You spoke and Steve nodded in agreement. “I don’t know, a pet raccoon sounds kind of cool.” Marina chimed in.

“See!” You giggled and shook your head. “Finish your food and we’ll talk about a pet raccoon.”

Immediately, Ollie stuffed his mouth full of the salmon and mashed potatoes he had laughed. You laughed and grabbed your plates, standing to your feet. Steve gently grabbed your wrist. “I told you i would handle the dishes, darling.” You rolled your eyes and leaned down to kiss his lips. “I’m just gonna put them in the sink and soak them in some warm water and soap. Make it a little easier for you.”

Steve sighed giving you a smile before letting you go. “Gross.” Ollie spoke up and Marina smacked him in the chest lightly. “it’s not gross. It’s sweet. Dad’s completely in love with mom and she’s the same with him.”

Steve nodded. “Exactly. You’ll be there soon enough. You’re gonna see the prettiest dame you’ve ever seen in life and then you’re gonna be stuck on her.”

You chuckled softly at their conversation, turning to the sink and placing the dishes in after stopping it up. You poured a bit of soap onto the m before turning on the water. You grabbed the sprayer hose and held it over dishes. You waited for a few seconds, casually glancing around before your eyes landed outside. You squinted, think you’d seen someone out there. You blinked and it looked like a body was hanging from the large oak tree outside.

Your hands shook, your breathing beginning to come out in short bursts. You tried calling Steve but his name wouldn’t come out. Within seconds the figure appeared in front of you outside. You saw Marina, face pale and bruised, blood running from her mouth as she gave you a sinister smile. She reached out towards you, her eyes rolling back while she twitched violently.

You managed to let out a blood curdling scream as tears streamed down your cheeks. Your heads clutched your shirt tightly as your eyes fell closed. Your screams got louder and soon you were wrapped in someone’s arms. You don’t know when but apparently you had sunken down to the floor. You were pulled tight against a broad chest with a voice oddly familiar whispering to you that you’re okay.

Your body continued to shake as you sobbed. “No, no, no, no. Marina!” You sobbed out and cried harder. You felt soft hands on your face. “Mom, open your eyes.” You shook your head. “No, please not my Marina...” You whispered out, still sobbing until a cracked voice finally brought you back to Earth.

“Mom, please! I’m right here, I’m right here.” You opened your eyes slowly. A wail escaped your lips as you saw your oldest, perfectly fine aside from the tears running down her face. You gathered her in your arms and hugged tightly. You shook, holding her tightly.

“Baby, what happened?” Steve asked as you pulled away. You sniffled and shook your head, not able to describe what you had seen.

“Okay, okay. Let’s just go to bed. Kids put the food away.” Steve picked you up in a fireman’s carry before making his way up the stairs and into your bedroom. Your shaking had subsided by now, thankfully and your breathing was back to normal.”Angel, what happened?”

You shook your head and grabbed his hand. “I can’t...Steve, it was so horrible.” Your eyes welled up with tears again before Steve quickly climbed in beside you and wrapped you in his arms.

“Okay, okay. It’s alright. Marina’s okay, Ollie’s okay, Sommer’s okay. They’re all okay.”

__________________

The next morning, Marina had given you an extra tight hug and so had Ollie. Sarah was gonna drop Sommer off a little later so you had some time to yourself. You sat on your couch, eating a chocolate bar dipped in melted peanut butter. Steve plopped down beside you, resting his head on your shoulder while his hand fell to your belly. “How are you feeling, sweetheart?”

You shrugged. “I’m fine. Feeling a little tired but otherwise, okay.” You rested your head on top of his while he gently pulled your shirt up. He sat up at the dark bruise that had appeared on your brown skin. “What’s that?” You looked down and set down your treat. “I have no clue.”

“Does it hurt?” You shake your head and rub your belly. “Not at all.” Steve’s eyes shifted to your neck. The top of a dark bruise appeared there. He gently tugged down your collar and you glanced down, eyes widening at the bruise. “What the hell?” You spoke up and Steve sat back. “We should get that checked, babe.”

You eyed the bruises and nodded. “Yeah, but it’s just two. And they don’t hurt so.”

“But they’re bruises, Y/N.” Steve gave you a hardened look and you sighed.

“I’m fine. I promise. Besides we have a check up next week. We’ll ask about it then.”

Steve opened his mouth to rebuttal before the doorbell sounded. You immediately got up and answered, seeing Sarah and Sommer. “Mommy!” You giggled as she jumped in your arms. “Hey, baby. Hi, Ma” You leaned in and gave Sarah a kiss before inviting her in. “Oh, this place is lovely. Where’s Steven?”

“Right here, ma.

Sarah immediately moved to give him a kiss on the cheek. You always loved seeing them interact, especially since Sarah seemed so small compared to Steve. He always had to strain his back to even give her a proper hug. “Oh, I feel like I haven’t seen you two in ages. Where are my other babies?”

You handed Sommer to Steve and she giggled as he covered her face in kisses. “They’re at school, you’re welcome to stay for dinner.”

“Oh, darling, it was a part of the plan anyway.” You chuckled and sat down as Steve went o grab a snack for Sommer.

“So, how’s my fourth baby?” Sarah asked as she sat down near you. “He’s fiiiine. A little rowdy.” You rubbed your belly and Sarah looked at you, something soft in her eyes. “And you, hon?”

“I’m...okay.” You gave her a poor attempt at a smile and she gave you a look before you sighed. “Well,I keep having these weird like...visions. I had the worst one last night after dinner. And then not even five minutes before you got here Steve found these random bruises. They don’t hurt but it’s like they just appeared out of thin air. God, I sound like I’m insane.”

You sighed and Sarah patted your knee. “No, darling, you don’t. This place is beautiful but it’s something off about it. I don’t know about things like this but I know someone who does. His name is Johnny Blaze. Get in touch with him and tell him everything you told me. He’ll know what’s going on.”

You looked at her and sighed. “I’ll think about it but it’s probably just my mind fucking with me.” Sarah gently kissed your temple, rubbing your back softly.

__________________

That night you grabbed your laptop and searched up Johnny Blaze. Apparently he was a sort of seer and had a gift to see through another side of our world. You weren’t too keen on calling him just yet so you favorited his info before shutting your laptop for the night. Steve climbed in bed shortly after, his hands immediately going for your tummy.

A sigh passed through your lips, catching Steve’s attention. “What’s on your mind, Sugar?” You shrugged, gently carding your fingers through his dirty blonde hair. “I don’t know. All this weird, scary shit going is getting to me.” Steve chuckled and gently grabbed your hand before placing gentle kisses from your palm up to your shoulder.

“It may just be stress, darling. Tomorrow I’ll take you, Sommer, Piper and our growing bean to the park. Maybe go for some ice cream? How’s that sound?”

You gave him a soft smile before pressing a kiss to his forehead. “Sounds perfect.” You leaned over to turn off your lamp before sinking into the warm comforter, Steve wrapping himself around you.

You stood quietly on your front porch, watching Ollie run around with Piper trailing behind him. Marina and Sommer sat under the large oak tree in your yard coloring together while Marina played music for the two of them. Your hands gently grazed over your rounded belly, a smile gracing your lips as felt your baby kick. A sigh passed through your lips as you turned to go back inside but you were immediately met with cold, dark, and dialated pupils.

Your breathing got stuck in your throat as the face of this...thing twisted into a menacing grin. Teeth dirty and rotten, saliva black and dripping from it’s mouth. You clutched your belly tighter as it began to speak. “I’ll take them by your hand.” It spoke, it’s voice low and gravelly. You opened your mouth to scream and it took the opportunity to force it’s hand down your throat.

Your scream was immediately silenced as your hands attempted to claw at the thing standing in front of you. You felt a searing pain, like they were ripping something from you before it began screeching at you in a grating voice.

“WAKE UP.”

You became conscious to the fact that something was shaking you, gently but urgently. You heard feet padding around the room and seemingly distant pleas for you to wake up. Then you became aware of the screaming. Who the hell is screaming like that? Your eyes snapped open and you finally completely registered your surroundings and that you were in fact the one screaming.

Your eyes darted around as your screams died down to short bursts of air. You noticed your children, then Steve, and finally a warm, wet sensation underneath you. “Y/N, baby! What happened?”

You don’t answer, just rip the sheets from your body. You immediately recognize the fluid currently making your sheets see through, a large pool of it forming under you. Your bottom lip shakes as you grip Steve’s hand when his eyes finally see what you’re staring at.

You groan as a sharp pain sears through your abdomen, tears immediately forming. You vaguely hear Steve telling Marina to grab towels and put them in the car. You hear him telling Ollie to take Sommer back to bed as he picks you up and leads you down the steps and to the car.

“Call your grandmother and tell her your mom is in labor. Do not open the door for anyone, she has a key. Get back inside.” Steve rushes out before putting you in the car and kissing her head. Another wave of pain hits and you wince, trying to breathe through it. You weren’t supposed to be feeling contractions this close were you?

___________________

Steve rushes down the highway as fast, yet safely as possible. He strokes your head and tells you encouraging words as sweat beats down on you and you try to contain the pain you feel.

It feels like hours before Steve is finally ripping your door open and carrying you into the emergency room. “Help! My wife’s in labor!” He yells out and it immediately catches the attention of nurses. The grab a gurney and Steve places you on it before he follows you and the multiple nurses pulling you to the nearest delivery room.

You let out a strangled groan as another contraction rips through you, squeezing the hand of whoever was beside you. You couldn’t focus, the pain was intense and the bright lights made it no better. You vaguely hear someone over the intercom paging a doctor.

Your body is lifted and you’re shifted to a more stable bed as a woman rushes in. “How far are the contractions?” You groan as another one hits you and the nurse replies but you can’t hear. All of a sudden a masked face is hovering over yours, stroking your hair. A soft voice speaks, “Alright, Mrs. Rogers. I know this is soon but you need to push.”

A sob racks your body as another excruciating pain rips through you. You listen as best you can, pushing and stopping when they tell you to. Steve is right beside you, speaking sweet, encouraging words in your ear as you struggle to compose your pain vocally.

Finally, the stretching, the burning sensation, the pain all stops and you’re panting. You smile, you did it. You relax back into the bed before your eyes snap open. Why isn’t your baby crying? You sit up and you blink as your doctors roll your baby away. “Wait...wait! Where are they taking him!? Why can’t I hold my baby?”

Steve attempts to try to calm you but you don’t care. Where is your baby? Why won’t they let you see him? You start to thrash, vehemently trying to get up to follow but nurses hold you down. You feel a soft prick in your arm before you’re suddenly losing consciousness.

________________________________

When you come to Steve is there, his eyes rimmed red and clutching your hand as he sniffles. You groan, looking around the room slowly becoming aware of where you were. Oh, you had your baby! Where is he/she? You turn to Steve, gently squeezing his hand. He looks up and you frown at the tears streaming down his cheeks. “Where’s the baby?” You mutter softly and Steve sits up straighter, gripping your hand in both of his.

He gives you a sorrowful look and you blink at him. He starts shaking his head and trying to find the right words to say this to you but you already register it. You remembered what happened after you have birth. You look at him in disbelief, shaking your head. “No, Steve...” You call out for him but his eyes fall to the ground. You start to shake, your mouth opening and closing, forming into a grimace as you feel unimaginable pain rip through your chest. “No, please, no....” You stutter, your breathing picking up as Steve stands, pulling your hand to his chest. You fight him, tears rushing down your cheeks as screams of sorrow escape you.

You fight Steve so hard he has to climb into your hospital and tightly wrap his arms around you while laying his weight on you. You let out a gut wrenching howl of agony into his chest. Steve just holds you tighter as nurses rush in. They stop at the sight, understanding your pain since they were the ones who helped deliver your still born.

____________________________

You’re released from the hospital a few days later but you’re not the same. when you get home you don’t acknowledge your children who come rushing towards you. You don’t acknowledge Sarah as she gives an understanding, pain filled look. You just walk inside and immediately go to your bedroom.

Steve explains what happened to the kids, explaining it a bit differently to Sommer since she was only 3. When he speaks to his mother, her face twists in horror. “I’d never seen her like that, Ma. She was so hurt and in pain. The doctors were even considering keeping her and putting her on suicide watch.”

When Steve goes upstairs that night he hears you sobbing, he joins you. His arms are tight around you and he’s holding you tight as you shake. He’s comforting you but there’s an unsettling pit in his stomach and he doesn’t know why.

Things get worse over the next month. You had barely spoken a word since. You’ve barely showered on your own. Your kids have become weary of you. Marina tries to talk to you when you’re downstairs but you just stair off into space. Ollie attempts to get you to play with him and Piper but you ignore him. Poor Sommer keeps showing you her art but you don’t care. Steve tells them to give you time but they’re worried, scared even.

Steve’s scared too. More bruises keep appearing. Every time the dog comes near you she barks and you damn near growl back at her, sending her scurrying away. Your usually glowing deep, brown skin has become dull, lifeless. Your curls would usually be messy but full of life and always had a purposeful place in your hairstyles but now he began to notice areas beginning to become matted. You didn’t let him touch you in anyway whatsoever.

One day Steve goes to pick up dinner while you’re home alone. The kids are at school and Sommer tagged along with Steve. You’re sitting on the couch, in a old Howard University sweatshirt when Piper rounds the corner and begins barking at you. You ignore it as Piper begins to turn her attention elsewhere and then she begins barking at the corner.

You sigh and get up, opening the front door and she runs out. You silently make your way back to the couch and sit. You hear a whimper and a loud crack but you ignore it.

________________________

Ollie discovers the dog. Its neck twisted in a sick way and blood oozing out. Steve nearly loses his lunch. The next day, they bury her under the tree out front. When Steve turns, rubbing Ollie’s back he sees you staring out from the kitchen window. You turn silently and walk away but he doesn’t expect to see a pale woman, teeth black giving him a sinister grin before he turns, not realizing he had stopped breathing.

A week after that he wakes up to Sommer screaming bloody murder in her room. He rushes over and sees her thrashing under the covers. Marina rushes in as Steve picks her up and holds her tight while she cries into his shoulder. When he turns towards the door he sees you just as you turn to go back to your shared room. Sommer begs him to protect her from the scary lady with no teeth that night and he does.

Marina, unbeknownst to Steve, had seen the woman too. She had seen her the night you had your breakdown in the kitchen and since then she’s been doing her research. She talked to her grandmother the night you went to the hospital and Sarah had given Marina the same advice she had given you: Call Johnny Blaze.

The following morning after Sommer’s incident, Marina sits across the table from Steve as he reads. “Dad...” Steve looks up, placing the paper down. “Yes, sweetheart?’

“I’ve seen the lady. The lady with no teeth...I’ve seen her too. Except she’s not toothless it just looks like she has tar as saliva..”

Steve pauses and sighs, grabbing his daughter’s hand as she continues. “I think that’s why mom is being so weird. I did the research on this house and mom was right. A witch did curse this place and I think she’s coming after mom.”

Steve chewed his lip before sighing. “Marina...” He begins but she stops him. “Dad. please. I even looked up the stages of possession. Oppression, break down the victim. That thing has been terrorizing mom since we got here. Obsession, consume their life. All of us has seen that woman, even Sommer and Ollie. And then possession, I think it’s in the process of that right now with mom. I think...It’s plan is to kill all of us.”

Steve scoffed and Marina shook her head, frantically trying to make her dad listen. “I know you’ve seen the way Piper acted around mom. Dogs are good senses of characters and spirits. She loved mom, why would she just turn all of a sudden. And...And...I’ve caught mom standing over Ollie’s bed, just staring. I even caught her staring at me once at night, growling at me.”

“Why wouldn’t you tell me this?”

“I was scared! I wasn’t sure if I had just dreamed or what but...I think she tried to get Sommer last night and when you stopped her she was pissed so that’s why we--”

She was cut off by Steve dragging across the table as a chair was launched in her direction. She screamed as Steve immediately dropped to the floor. “We need to call Johnny Blaze.”

_____________

The next night Johnny was there, he greets Steve and the children. He steps into the house and winces. “Ah, I think it’s best if you’re children leave. As soon as possible.”

Steve nods and grabs his phone to calls his mom as he rushes the kids upstairs to grab a set of clothes for the night. He tells Sarah to come immediately and she’s already on her way out the door before he hangs up. He turns towards Johnny, wringing his hands together, “Can you really help my wife?”

Johnny nods, looking around the house. “I can but she has to work just as hard to fight whatever it is that’s attached itself to her and is trying to crawl inside.” Steve nods and opens his mouth to speak before a scream from up the steps catches both of their attention.

Both men rush up the stairs to see you holding Sommer by the neck with a pair of scissors trying to come down into her chest. Marina is holding that hand back while Ollie is shaking in the corner. Steve grips him by the shoulders. “Go outside, your grandmother will be here. Do not come back in this house!” Ollie follows, rushing down the steps.

Johnny manages to pry the scissors from your hands and Marina is wrenching your hand from around her little sister’s neck. When Sommer is finally free she runs as best as her tiny legs can, taking the same path as Ollie. Steve tackles you to the ground when you attempt to chase after, pinning his body weight on top of you.

“Marina, go!” Steve yells towards her and she hesitates before leaving the room as well. You’re growling like an animal and Steve finally gets a good look at you he cringes. Your pupils are dilated and tiny. Your face is sunken and there’s cuts covering it, you smell awful and your skin looks lifeless. He feels tears forming in his eyes while Johnny is speaking some words in a foreign language. You twist and howl beneath your husband as he continues. He watches as your back arches, a loud crack threatening to send bile up his throat. “What are you doing?! You’re hurting her, stop that!”

Johnny ignores him and continues as Steve watches you claw and scratch at his hands, you’re screaming but your voice sounds distorted, like yours and someone else’s were mixing. Then he heard you, your voice calling him. “Steve, please!” You yelled out and Steve panted, shaking his head before leaning down and whispering how much he loved you and how strong you were in your ear.

You sobbed as Johnny continued his chanting, only being able to assume he was trying to get this witch out of you. When he sat up to look at you he was taken aback, seeing the woman with tar in her mouth grinning at him. She spoke to him, her voice gravelly like someone had taken a cheese grater to her vocal cords. “She screams for you, Stevie. Come get her, Stevie. Come get her!” The woman taunts before letting out a laugh.

Suddenly, you’re yanked from underneath with such force he couldn’t hold on. “Y/N!” You’re tumbling down the stairs before you’re on your feet and yanking the front door open. “She’s going for the kids!” Johnny yells after Steve. Steve’s almost to you when you’re suddenly running, dragging Ollie behind you as you make your way to the kitchen in haste.

Ollie screams, grasping your wrist as you laugh loudly, sinister smile on your lips. You grab the nearest knife and turn, smiling at Steve as Marina, Sommer, and Johnny rush in. “I’m gonna take all this bitch’s children one by one then I’m gonna take her.” The woman’s voice rings out and Steve rushes forward to grab your hand. You’re struggling enough to have to let Ollie go, trying to fight off Steve.

“No! Y/n, I know you hear me. I need you to fight this thing, you have children who need you. I need you.” He pleads and the witch laughs. “She’s weak, Stevie. And I’ll take her and all you bastards down with me!”

“Mom, please!” Marina calls out and you pause, almost as if the got through to you, the real you. “I need you, mom. Please, Ollie and Sommer need you!”

Your lip quivers as you stare at Steve. “Y/n, you have to keep this thing under control while i do this.” Johnny reaches to place a hand on your chest and you shake your head. “No, no. She won’t let me go, she won’t.”

Johnny shook his head. “Yes, she will...” You smile at him. “She’ll terrorize us...them. Thank you for helping my family as best you could but she’ll never let them go.”

You look at you children, giving them a teary smile before mouthing ‘I love you.’ You turn to Steve and stroke his cheek with your free hand, “I love you so much, Stevie. You were first and only love. I need you to take care of my babies for me.”

Steve shook his head. “No, Johnny is gonna get that bitch out of you and you’re gonna take care of them with me...” His voice shakes and you shake your head, gently kissing his lips. “Take care of my babies and move on...for me.” You smile at him, sadness and light in your eyes before you rip your hand from him and plunge the knife into your chest. You vomit immediately afterwards, black liquid escaping your mouth and spilling onto the floor. When you finished you still went limp slightly shaking as clutched onto Steve.

You gasp, sinking to your knees while still clutching the knife. Steve called out to you frantically, sinking with you as he held your face. Your children rushed over and Steve tried to shield them from you but Marina reached out, touching your cheek.

“Look after your dad for me, baby. T-tell Sommer that i l-loved her...every day.” You whispered and Marina nodded, kissing your hand as you turned, looking uo to see Ollie. He was confused, you could tell so you turned to Steve. “Remind him how m-much i loved him...”

Steve sobbed, letting his tears fall onto your face as he shakily kissed your lips. You looked at him, giving him a final smile before you let go. Steve watched the life leave your eyes, held you tight as you went limp in his arms. He sobbed into your chest, letting shaking his head as he screamed into your chest.

You weren’t coming back, you couldn’t come back.

_______________________

Your funeral wasn’t big, just with close friends and family. The immediate family released yellow butterflies in your honor once you had been lowered into the ground while your friends released white butterflies.

Steve held your children close, hugging them tightly and then he noticed something. Sommer’s butterfly refused to leave its jar. He tried to coax it out but it just backed deeper into the jar. He felt tears slowly rolling down his cheeks as he smiled, knowing that it was indication that you were gone but you’d always be right there.

_________________________________________________

A/N: Yes, I ended on a corny sappy note because i WANTED TO. Hope ypu enjoyed! :)

#steve rogers x black!reader #steve rogers imagine #steve rogers au #steve rogers x reader #Bold’s fics

80 notes · View notes

vntcniv · 6 years

Photo

{ H S H Q T A S K 0 2 1 }

1. COLD HARD FACTS

population: 54,8M area: 130,279 km2 / 50,301 sq mi offical language: english currency: pound sterling ( GBP / £ )

2. SOCIOECONOMIC STATUS

This is what everything boils down to. Doesn’t matter what kind of a person you make out of yourself, you are what you were born as. Usually, if a person isn’t hellbent on rising through ranks, they are proud to be what they are. If you come from a slightly poorer family? Oh you won’t hide the accent, you like footie --- the posh kids can have their rugby, Sainsbury’s all good, Poundland too. Rich and happy? Horses, rugby, sailing... that good received pronunciation aka “english accent”. Middle-class will divide between the two extremes, middle-class people also are more concerned about their image than the two other groups. Perhaps it’s the notion that perhaps, just perhaps, if they are lucky they could become something better, nicer. But like I mentioned before, you are what you were born as, the harsh truth remains. Self-made men, nouveau riche... they are try-hards, or they don’t know their place. Depends on whom you ask. The English tend to categorize people and then decide how to treat them. Where is their accent from? Which part of the town/county are they from? What school did they go/do their children go? The more facts you know about a person, the better guess you can make about their family. England is obsessed with its socioeconomic hierarchy.

3. VOCABULARY

Oh the confusion! Tea doesn’t always refer to the drink. Tea can also mean supper, lunch, in some cases even some snack. Pants mean underwear, trousers is a more appropriate word. Chips = french fries; crisps = potato chips. Trainers = sneakers, rubber = eraser. There’s of course more words that are mainly used in Britain but listing them all would be unnecessary.

4. EDUCATIONAL SYSTEM

First of all, to simplify it, there are two types of schools: state-funded & private. State-funded schools are free of charge. Private schools, for day students, cost around 10K per annum, and for boarders 20K. Getting into a private school isn’t just about the money. The schools handpick their students and you may need to “prove your worth” to get in. So having connections helps a lot. The connection doesn’t even need to have anything to do with the school board --- if you know someone with a nice name or even better, someone with a title, and you get them to write a letter on your behalf, your chances of getting accepted are once again higher than some random chap’s. Most famous private school ( more specifically, public school ) is Eton. Alumni include William & Harry. Eton has produced a good number of prime ministers. It’s an all-boys school.

You know... the houses in Hogwarts, it’s not a made up concept. In more traditional schools, in majority of boarding schools, the students belong to houses. The houses are sometimes named after a founder or a person who has supported the school in some manner ( £££ ).

Kids start school around the time they turn five. Some go to nursery before that. Primary school is the years 1-6. Nothing that important happens through years 1-11. At the end of year 11, students take GCSEs. There’s a lot of subjects to choose from, but it really depends on what subjects your school even offers. The GCSE grades are important and cause a lot of stress for students. After GCSEs students start college / sixth form that lasts for two years. At the end of college / sixth form, are the A-levels. A-levels are the hardcore version of GCSEs. Once you finish college / sixth form, you go to uni. There’s more terminology and it’s possible to get very specific but that would be a waste of time.

5. DRINKING

Legal drinking age is 18. You can usually enter most pubs even when you aren’t of age; they are just places to hang out at. Some places are stricter than others. If you’re with an adult, you’ll get in. After 16 it’s legal to have mild alcoholic drinks with dinner if you’re accompanied by an adult. Most parents aren’t that chill though. You can’t buy alcohol from stores after 11pm. Most pubs / clubs have to stop serving around 3-4am. Most places close around that time for that reason.

6. FOOD & DRINKS

Yes, fish and chips is a thing and so is tea, but they aren’t all people eat and drink. Being a tea person is playing into a stereotype, which some people do happily. There are people who have a cuppa every two hours. The palate is pretty bland. Steamed vegetables, fish or meat, and maybe some gravy to go with it. Every day food isn’t special. Beans on toast is an acquired taste.

Beer is pretty popular and main reason for it is pub culture. Beer is cheap and there’s plenty to choose from, and when you spend a lot of time at pubs you kind of learn to appreciate those facts.

Fast food? America has more chains, that’s for sure. You can find the most popular ones in the UK. Chains such as McDonald’s, Subway, Burger King, Taco Bell & KFC. But you won’t find Denny’s, Wendy’s or Applebee’s in the UK. Five Guys is the most popular one according to a survey ( and I am not surprised ;) )

7. TV

What’s on the telly? Most people are familiar with BBC hit shows such as Doctor Who, Sherlock and... I don’t know what’s good, you get my point. That stuff is easy to like, it’s so universal. But then there’s that famous British humour. Monty Python is pretty famous, most people find it funny. But then there are other cult classics like Fawlty Towers and Blackadder. They are old but they are gold ( perhaps not my personal opinion but that’s beside the point ). You can never forget shows like EastEnders and Emmerdale. They just keep producing the shows, it’s crazy. They are the Brits’ The Bold and the Beautiful.

8. LONDON

London is, well, huge. The underground zones go up to 9, though zones 7-9 aren’t that relevant. Most people use this thing called an Oyster card to move around the city, it’s basically just a London version of MetroCard or whatever you have in your city. The city center of London isn’t that big though, you can see the main attractions in a day --- and you can walk! But the minute you venture away from zones 1 and 2, you realize just how big it is. The area of London is roughly two times NYC’s. Locals avoid Oxford Street --- sure it’s cool to have all of the shops in one place but... you can just take the tube to Westfield and enjoy a less hectic atmosphere. East London has a slightly bad reputation while West London is rather posh: nice houses with big gardens, private schools, that sweet life. Each borough has its own stereotype if you want to get even more specific. London is also expensive as heck! Hell, England is expensive. The prices for apartments within zones 1 and 2 start at a million --- and they go up up up. It’s one of the reason why people who work in London might actually commute from a bit further away. There are a lot of smaller towns surrounding London and even though they aren’t part of the City of London, they are said to be part of Greater London. For example towns in northeast of Surrey are a good example for commuter towns. Real estate prices are lower in these towns but I wouldn’t call them cheap.

9. MISCELLANEOUS

People don’t wear shoes inside the house. Nope. Most detached houses have carpeted floors upstairs. Most detached houses have three floors and fucking narrow staircases. English love reading up on royals. HELLO! is a daily magazine that centers around royals. They do articles on fashion, other celebrities and etc. but it’s mainly just about royals. Football is life.

#hshqtask021 #( task. )

5 notes · View notes

tiptoptab · 6 years

Text

seasons tag !!

tysm for tagging me @cubersims

1. which season are you going to play with first?

Fall/autumm, since warm brown/orange tones are my fave aesthetic

2. from what you’ve seen in the trailer, what are you most excited about?

I haven’t really seen the trailer tbh, cus i like the element of suprise lol. I saw a few screenies and stuff

3. what’s your favourite season irl?

SPRING ! and i will fight you on that (ง'̀-'́)ง

4. what’s your favorite flower/plant?

i dont really have one, i like any kinds of cactuses. my moms favorite flower is tulips, so i like them since they always remind me of her

5. are you going to create a new sim/family or are you going to keep your current household?

I’m continuing my bender legacy, but i might play some other household too

6. what would you like to see in this new add-on that we haven’t seen yet?

i actually don’t really have anything specific. i’m happy with whatever i’m getting

7. how do you feel about not having a new neighborhood?

seasons looks like it’s gonna be a huge pack, and everyone is finally getting what they’ve been asking for. so i don’t really think there’s room for complaints

8. snow, rain, sun or wind?

sun i guess? just not like overheating like rn

9. favorite refreshing drink in summer?

PEPSI TWIST, or the danish energydrink called cult

10. favourite hot drink in winter?

coffee, rarely drink hot beverages

11. walk through the forest or by the beach?

forest def

12. swimming pool or ocean?

swiming pool, if it’s not too crowded

13. where would you like to travel if you could leave right now for a week?

anywhere in portugal

13. how is the weather today?

way to hot, im a danish potato i’m not used to this warm weather

14. what new traits would you like to see in the new add-on?

idk, maybe like “basic” for the fall lol, or something more unique than just “loves the heat” or “loves the cold”

15. do you like to play with supernatural creatures like vampires and aliens? and if so, would you like to have witches/fairies/elves?

nope, sometimes i play with aliens. but when i do i usually just make humans look like aliens and not real aliens. cus i hate the “this person has discovered that you’re an alien “

16. what is your favorite thing to do during winter?

cozy up and contemplate my life decisions

17. …during spring?

anything outside

18. …during summer?

boil

19. …during autumn?

anything outside

20. have you already pre-ordered seasons? and if you haven’t, are you going to pre-order it or wait until it comes out?

i never pre-order, i just don’t see the reason if the thing i’m buying isn’t gonna get sold out or anything

21. in which neighborhood are you going to play first with seasons?

i don’t know yet, depends on where my heir is living at the time

22. do you listen to music while playing? and if so, what are your favourite songs to play to?

i do listen to music, anything indie rock or pop. but i mostly just have a tv show or a movie running in the background

23. what’s your favorite thing to do in the sims? creating sims, building, etc?

playing currently. i like building more than creating sims (why did i open sims requests again shit)

24. what’s your favorite kit/pack/add-on?

pets for the build mode, or city living for the city

25. and finally, what add-on/pack would you like to see next?

university, but i’m not holding thy breath (insert pheobe gif)

#seasons tag #asks #answer #tiptoptab talks

14 notes · View notes

so-lychee · 3 years

Text

The Boiled Potatoes Cult

@f-i-t-z-s-i-m-m-o-n-s

@glittercrashhh

@sternenleserin

@engineering-kar-rahi-hu-aunty

@shydestinykryptonite

@taemin-jaemin

@ficpromptdealer

@myopicmeerkat

@ialmostdonothingnew

@deadpotayto

@rxined-rqses

@xionandpluto14

@akuutaguava

@stay-because-now-you-have-a-home

@anonymouse-the-asian

@dremyink06

@avocadosfromfigaro

@randomlyblue

@tfischaitea

In the boiled potatoes cult we eat boiled potatoes, write ballads about boiled potatoes and hit whoever says anything bad about us with boiled potatoes :D

Mkay so i made discord server too- no clue how it works tho-

#The Boiled Potatoes Cult <3

79 notes · View notes

foodreceipe · 3 years

Photo

One-Pot Cajun Chicken Pasta

by Yasmin Fahr Oct 17, 2019 A 20-minute one-pot dinner that tastes really, really good is my idea of a successful weeknight meal — and this Alfredo-style pasta with Cajun-spiced chicken is exactly that. The ingredient combo — smoky chicken, cheesy sauce, and juicy tomatoes — is actually inspired by a cult-favorite dish at Chili’s.

Here, we’re pan-searing our chicken instead of grilling it, but other than that it’s pretty darn similar — down to the garnish of scallions on top. Whether or not you’ve tried the restaurant version, you’re sure to love our homemade copycat.

Cajun Chicken Pasta YieldServes 4 to 6 Prep time 10 minutes Cook time 20 minutes

Ingredients Kosher salt 1 cup grated Parmesan cheese 2 medium scallions 2 medium tomatoes 1/4 cup fresh parsley leaves and fine stems 4 tablespoons unsalted butter 1 pound dried penne pasta Freshly ground black pepper 1 tablespoon salt-free Cajun spice blend 1 1/2 pounds skinless boneless chicken breasts 2 tablespoons olive oil, plus more for the pasta

Instructions Fill a Dutch oven or large pot two thirds of the way with salted water and bring to a boil. Meanwhile, prepare the following ingredients: grate 1 cup Parmesan cheese, dice 2 tomatoes (about 1 cup), thinly slice the light green and white parts of 2 scallions, and coarsely chop 1/4 cup fresh parsley leaves if desired. Cut 4 tablespoons unsalted butter into 4 pieces.

Add 1 pound dried penne pasta to the boiling water and cook until just shy of al dente (it should still be a little too tough to chew), about 8 minutes. Meanwhile, place 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon Cajun spice blend in a large bowl and stir to combine. Pat 1 1/2 pounds chicken breasts dry with paper towels. Cut into 1-inch pieces, add to the bowl, and toss to combine.

When the pasta is ready, reserve 1/2 cup of the pasta water, then drain the pasta in a colander. Immediately drizzle it with a little olive oil, and toss to coat the noodles so they don’t stick together. Leave the pasta in the colander.

Wipe out the pasta pot, then add 2 tablespoons olive oil and heat over medium-high heat until shimmering. Add the chicken, spread into an even layer, and leave untouched for 1 minute. Flip the chicken over. Repeat until the chicken is cooked through and browned in spots, about 4 minutes total.

Add the pasta, butter, and 1/4 cup of the pasta water, and stir to combine until the butter just starts to melt, about 1 minute. Add the Parmesan a little at a time, stirring vigorously and constantly with a wooden spoon, to form a thick sauce that clings to the noodles, about 2 minutes. If it appears dry, add 1 tablespoon of the pasta water at a time until it reaches your desired consistency.

Remove from the heat and stir in the tomatoes. Taste and season with salt and pepper as needed. Divide between plates and top with the scallions and parsley, if using.

Recipe Notes Storage: The pasta will last 5 days in a sealed container in the refrigerator.

https://www.thekitchn.com/cajun-chicken-pasta-22948848

More Recipes to Use Your Cajun Spice Blend

Easy Baked Cajun Chicken

3-Ingredient Sheet Pan Cajun Potatoes

Sausage and Potato Foil Packets

One Pot Creamy Cajun Chicken and Rice

#Cajun #Cajun Chicken Pasta #One-Pot #Food

0 notes

044-eu · 4 years

Text

Typical Florence dishes recipes

It is one of the oldest regional italian cuisines and many of its dishes still retain the original recipes. Perhaps the most famous Florentine recipe in the world is the classic Florentine steak. But well-known recipes are also the bubbling, the lamprey and many others. The classic Florentine appetizer is made up of croutons such as black croutons, tomato and mushroom croutons, mismeat meats and mixed cheeses. Let's start with the first dishes.

Ribollita

Necessary for boiling for 4 people 300 grams of Tuscan bread (without salt)possibly at least 2 or 3 days. 1 red onion 3 celery ribs 4 medium carrots 700 grams of cannellini beans 2 cloves garlic 4 potatoes 1 bunch kale 150 grams of cleft already cooked half of a cabbage cabbage 2 tbsp tomato paste 2 ripe tomatoes thyme, salt, pepper and olive oil just enough. 1 sprig of rosemary Preparation of boiling Cannellini beans should be dried and soaked for at least 24 hours before preparation. There are still boiled cannellini beans on the market. However, whether they are used after the 24-hour soaking, or the canned ones, they should be put in a rather large pan with a couple of tablespoons of olive oil, the garlic clove peeled and crushed and the sprig of rosemary. Add water to this point until the beans are covered and cook for at least an hour with a lid, adding a little water if necessary. At the end of cooking, add the salt and pepper, remove the garlic and the rosemary sprig. A third of beans remove them whole and set aside, blend the remaining beans with a mixer to get a rather liquid sauce that you will put during the cooking of the soup. Now let's prepare the base for the fry. Finely chop the onion, celery ribs and carrots and cook the mince in olive oil a few minutes until the vegetables are golden brown. Now add the potatoes that you will have peeled and diced. Cook over medium heat and then add the tomatoes, peel, seeds and mash and spoonfuls of tomato paste. Finally, add kale, cabbage and cleft as finely as possible. Now add the bean sauce that you have set aside, put the lid on and cook for about 1 hour, stirring occasionally and adding a little water if needed. At the end of cooking, season with salt and pepper. add the whole beans that you have kept aside and remove from the heat. Put a couple of slices of bread on the bottom of a soup bowl and pour 2 or 3 ladles of soup, put a couple more slices of bread and soup until the ingredients are finished. Leave to cool and put the soup in the refrigerator for at least a couple of hours. This will help to firm up the soup and make the components absorb the bread. After this time, heat the soup in a pan and serve warm with a drizzle of olive oil, a few thyme leaves and who likes thin slices of fresh onion.

Florentine steak

The Florentine steak is the typical dish par excellence of Florence where it is cooked like a real cult. The most suitable animal for the Florentine steak is the chianina-bred calf. The classic steak is cut from the veal loin to be precise from the fillet or sirloin and it is that piece of meat with the bone made of T. It is cut quite thick, at least 5 centimeters and tradition has it to be cooked on the embers of Coal. The meat should be removed from the fridge at least 3 hours before cooking, should be dry with paper towels and should be massaged with a little olive oil, this to prevent it from sticking to the grill which must be hot when it is time to put the steak in it. It should be cooked a few minutes per part, about 5 or 6 and turned only once. Turn it around trying not to mess it up to keep the juices from coming out. Put a little salt just as it's brought to the table. Cutting the steak you will notice that outside it is brown and with a crisp yummy surface, internally instead it is a tender pulp of pinkish color.

Trippa with Florentine

Needed for tripe to Florentine for 4 people 800 grams of ready-to-cook tripe cut into strips 1 carrot 1 small red onion 1 celery stalk 400 grams of chopped tomatoes 1 garlic clove a few fresh basil leaves half a glass of dry white wine 1 bay leaf salt, pepper and olive oil as required butter just enough meat broth just enough parmesan cheese grated enough Preparation of tripe to Florentine Finely chop the celery rib, onion and carrot and sauté the vegetables for about ten minutes with a little oil and butter and the bay leaf. Meanwhile, wash the tripe very well under running water and cook in the vegetable sauce for at least 5 minutes, stirring often. After this time, wet the tripe with half a glass of white wine, turn up the flame and let it evaporate completely. Add the peeled tomatoes into small pieces and cook for about an hour and a half, adding a little bit of meat stock every now and then. At the end of cooking add a few basil leaves and serve very hot. Then driss with a nice sprinkling of grated Parmesan cheese.

Lamprey

Those who go to florence can't help but notice the many kiosks on the roads that showcasing the classic lamprey-stuffed sandwich. The lamprey is the stomach of the veal whose fat and lean parts are expertly cooked and served in sandwiches. But we can also prepare it at home. Necessary for lamprey 1 lamprey 3 celery ribs 3 medium carrot 1 red onion 2 ripe tomatoes without skin and seeds 1 bunch basil 1 bunch parsley 3 cloves salt and pepper just enough Preparation of the lamprey Wash very well under running water the lamprey. Meanwhile, in a rather large pot put the vegetables (celery onions and carrots) cut into pieces, the tomatoes also cut into pieces, the bunches of herbs the cloves. Cover everything with cold water and boil over the heat. Add the lamprey and cook over medium heat for about an hour after the water is boiling. When cooked, remove the lamprey from the water and cut it into thin slices. Lightly wet the slices with cooking water and serve on the table. Usually the lamprey is served with salsa verde or a hot sauce.

Florentine peppery

This typical dish of Florence is very old, it is spoken about the fourteenth century. and you can taste it in the typical Florentine trattorias still in the original recipe. Necessary for Florentine peposo 600 grams of calf muscle cut into small pieces 3 or 4 glasses of red wine 5 cloves garlic 1 bunch of smells made from sage and rosemary 3 or 4 bay leaves 4 medium ripe tomatoes 2 tbsp black peppercorns salt and pepper just enough olive oil just enough Preparation of the Florentine peposo Cut the meat into 2 or 3 cm pieces and put it in a large bowl along with the peeled and crushed garlic cloves, peppercorns and red wine. Leave to marinate the meat for about an hour. At this point transfer everything to a pot (tradition would like it to be a pot of crock) and put it on the heat with a little olive oil, adding the bunch of smells, the bay leaves, the tomatoes deprived of the skin and seeds and chopped. Adjust the salt and pepper and simmer and cover for about 3 hours. After this time serve very hot accompanying the pepper with boiled cannellini beans and toned with a pinch of salt and olive oil. Let's move on to the cakes.

Florentine crush

It is a creamy and soft dessert that is usually made during the carnival period. Tradition has it that the symbol of Florence, the lily, is reproduced on the surface of the cake with icing sugar. Needed for the Florentine dunk 150 grams of sugar 250 grams of flour 2 eggs 60 grams of olive oil 1 orange 60 grams of whole milk 1 packet of baking powder 1 sachet of vanillin salt as needed Preparation of the Dunk to the Florentine Beat the eggs with the sugar for a very long time (better if with an electric beater) until the dough is frothing and doubles in volume. Slowly add the oil and milk, continuing to mix. Now put the juice of an orange and slowly incorporate the flour, the grated peel of an orange, the sachet of baking powder and the sachet of vanillin. Add a pinch of salt and mix well. Put the mixture in a 26-centimeter cake tin and then in the oven already hot at 180 degrees for about 20 minutes. To check the cooking it is always good to test the toothpick. Take a toothpick and tuck it into the cake, if it comes out dry the cake is cooked. Sprinkle the crush with icing sugar.

The zucchini

The exact reason why this dessert is called so is not very clear. It is certainly because of its shape, one half of a sphere, but some claim that it refers to the helmet carried by the infantry in the fifteenth century that was called precisely zucchini. Others, however, to the headgear of the same name of the high prelates. Necessary for the sponge cake of the zucchini 80 grams of flour 130 grams of sugar 3 eggs at room temperature 20 grams of butter at room temperature the zest of half a grated lemon 1 sachet of vanillin powder a little liquor alchermes Necessary for the filling of the zucchini 500 grams of whipping cream 20 grams of cocoa powder 2 tbsp icing sugar sugar just enough chocolate chips Preparing sponge cake for the zucchini Whisk the eggs well with the sugar until you get a foamy mixture, add the flour by incorporating it slowly. Melt the butter in the meantime, then let it cool before combining it with the mixture along with the grated lemon zest and the powdered vanillin sachet. Put the mixture in a 24 cm cake tin and bake in a pre-hot oven at 180 degrees for about 40 minutes. Once removed from the oven, allow to cool completely. Preparing the filling for the zucchini We divide the whipping cream into two parts. Let's start whipping the first half by combining the chocolate chips and 1 tablespoon of sugar. We then add the second part of cream by combining the bitter cocoa and sugar, about 1 or 2 tablespoons according to personal taste. Take the sponge cake and cut it into slices of about 1 centimeter with which we will line a zucchini mold or a mould of semispherical shape, where we will first put a sheet of baking paper. Brush the surface of the Spanish Pan with alchermes liqueur. Pour in the part of whipped cream with chocolate chips and create a recess in which to put the part of cream with cocoa. We close the surface with a layer of sponge cake soaked in alchermes liqueur and refrigerate at least 3 hours before bringing it to the table. A tasty variant involves replacing the whipped cream filling with sheep's cottage cheese, which is sweetened and stuffed with candied. Once removed from the refrigerator, it should be turned upside down on the serving plate and put on the surface of icing sugar or cocoa powder and garnished with liquid chocolate and flakes of almonds or chopped hazelnuts. Read the full article

#cook #desserts #English #florence #italy #kitchen #meat #recipes #tuscany

0 notes

afraidof-thedark · 5 years

Link

For someone who doesn't like to cook (and who rarely cooks), I sure own a lot of cookbooks; I love seeing all the different foods that can be made. In my ventures through the cookbook aisles, I've noticed some with less-than-typical main ingredients, cooking methods, and themes. This weekend, I'm sharing with you a sampling of the most unusual—in one way or another—cookbooks out there.

Tonight: strange ingredients, unusual cooking methods, and unlikely author-chefs.

Strange Ingredients

Twinkies Everyone's favorite little Hostess treats have an official cookbook all their own, filled with recipes sent in by devoted fans. You might have tried deep-fried Twinkies before, but did you ever think to make Twinkie sushi?

Poison Prof. Ebenezer Murgatroyd's 1951 tome, Cooking to Kill! The Poison Cook-book, includes comic illustrations by Herb Roth alongside recipes intended for "the Ghoul, Cannibal, Witch, and Murderer."

Creepy Crawlies According to the authors of these cookbooks, bugs are healthy for you because they're full of protein. And you save money because you can find the ingredients for free in your backyard! 1998 must have been the pinnacle of the bug-dining trend, because both The Eat a Bug Cookbook and Creepy Crawly Cuisine came out that year.

Other "Exotic" Ingredients If you're intrigued by the thought of eating bizarre ingredients but don't want to limit yourself to just bugs, check out Christa Weil's Fierce Food, which includes boiled sheep's head, dried clay, and embryonic duck eggs in addition to your run-of-the-mill insects.

Roadkill You'd think roadkill wouldn't be a very popular main ingredient, but there are several guides to cooking with animals found by the wayside. B.R. "Buck" Peterson's The Original Road Kill Cookbook is, well, the original.

Unusual Methods

Sans Electricity Whether your power has gone out due to a hurricane or because it's the apocalypse, you'll still need to eat. Both The Storm Gourmet and Apocalypse Chow! instruct you in the fine art of cooking and dining with no electricity.

On Your Car Engine Manifold Destiny was first published in 1989 by a photographer and a travel writer. The cult classic, re-released in 1998, tells you how to cook on the go by placing food on your engine block. Diesel Dining was written by a truck driver, who teaches his fellow long-haul truckers how they can still have hot and healthy food without taking long breaks from their routes.

In the Nude Debbie and Stephen Cornwell have released a whole series of "Cooking in the Nude" books, starting with Playful Gourmets and even including one For Golf Lovers. The cook-in-the-buff recipes, which fall under categories such as "Appeteasers," are "intended for lovers and potential lovers. Excessive use of this book may result in loss of sleep." You won't find many desserts included, though, as the authors expect you'll be too busy with other, ahem, pursuits.

Unlikely Author-Chefs

Coolio Cookin' with Coolio, which promises "5 Star meals at a 1 Star Price," includes "Ghetto Gourmet" gems such as "Bro-Ghetti" and "Chicken Lettuce Blunts" along with a healthy serving of slang and a side of expletives.

A Serial Killer Dorothea Puente was charged with killing 9 men in the 1980s, though she was only convicted of killing 3. (She always maintained the men, tenants at her boarding house, died of natural causes.) Shane Bugbee's 2004 cookbook, Cooking with a Serial Killer includes an interview and Puente's prison artwork alongside some 50 recipes.

Heavy Metal Musicians In 2009, Annick "Morbid Chef" Giroux published Hellbent for Cooking; a year later, Steve Seabury's Mosh Potatoes landed on bookshelves. Both feature recipes by the heavyweights of heavy metal, with backstage stories and liner notes mixed in throughout Mosh Potatoes.

-Andrea Fernandes

#lol #recipes #weird recipes #cookbooks #strange cookbooks

0 notes

yummyfood-hindi-blog · 5 years

Text

Biryani is a Fusion of Flavours

Biryani is an evergreen classic that really requires no introduction. India offers so much on its cooking platter however the one dish Indians with one voice love delighting in is the scrumptious biryani. With hyperlocal and neighborhood variations having evolved right into distinctive styles of biryanis, one is spoilt for alternatives when it comes to experiencing this melting pot of flavours.

The excellent biryani calls for meticulously gauged ingredients and also a practised method. Commonly, the dum pukht approach (sluggish breathing oven in Persian) was used to make biryani.

The development of Chicken Biryani covers several centuries, several cultures, numerous ingredients and numerous cooking designs. From a military dish to a meal fit for royalty, the biryani today is a pan-India cooking favourite.

1. Mughlai Biriyani The Mughal Emperors were extremely fond of lush eating experiences as well as looked upon food preparation as an art. The regal Mughlai biryani fit the expense completely. Succulent pieces of completely spiced meat, enveloped in kewra fragrant rice, rise an irresistible aroma that makes one starving quickly. This biryani definitely tastes and scents royal!

2. Hyderabadi Biriyani The world-famous Hyderabadi Biryani entered into desiring Emperor Aurangzeb assigned Niza-Ul-Mulk as the new leader of Hyderabad. His cooks supposedly produced virtually 50 various variations that utilized fish, shrimp, quail, deer, as well as also hare meat. While a lot of various other biryanis are dominated by their flavoured meat, in the layered Hyderabadi biryani, the fragrant saffron flavoured rice is the star of the meal. Hyderabad was likewise the place where the Kacchi Akhni Biryani was fine tuned and improved.

3. Calcutta Biryani Eliminated by the British, the fabulous gourmet Nawab Wajid Ali Shah tried to recreate his precious dish in the city of Calcutta. Not able to afford meat because of spending plan restraints, the local chefs gave the dish a tweak, replacing meat with perfectly prepared gold brownish potatoes-- the signature of the Calcutta biryani Much lighter on spices, this biryani largely utilizes a yoghurt based sauce for the meat, which is prepared independently from the light yellow rice. Just like many Bengali meals, the Calcutta biryani has a tip of sweet taste concealed in it.

4. Dindigul biryani The jeera samba rice utilized in making this biryani is unique as well as offers it a totally different flavour. Instead of big pieces of meat, Dindigul biryani uses small cube-sized meat pieces.

5. Lucknowi biryani. Cooked in the royal Awadhi design, the structures of Lucknowi biryani are softer and the flavors milder. The very first step involves making a yakhni stock from meat that is slow-moving boiled in water infused with seasonings for concerning two hours or even more. This is the reason this biryani is a lot more moist, tender as well as delicately flavoured than other biryanis.

6. Arcot Biryani Presented by the Nawabs of Arcot, this biryani come from in the communities of Ambur as well as Vaniyambadi in the Vellore area of Tamil Nadu. The biryani is normally gone along with by dalcha (a sour brinjal curry) and also pachadi (a kind of raita). The very best known sub-variety of the Arcot biryani is the Ambur biryani that makes use of the squat seeraga samba rice, a typical Tamil Nadu range.

7. Memoni Biryani Comparable to the Sindhi biryani, this very hot range is made by the Memons of the Gujarat-Sindh area. Generally made with lamb, yoghurt, browned onions as well as potatoes, Memoni biryani utilizes less food colouring compared to various other biryanis. This allows the all-natural colours and also flavours of the numerous elements- meat, rice and vegetables-- to shine as well as emerge in this typical recipe.

8. Thalassery biryani The Thalassery biryani, among India's most enjoyed biryanis, is both wonderful and also savoury. The cornerstones are soft hen wings, light Malabar spices and also a sort of rice called kaima. Whole lots of sauteed cashew nuts, sultana raisins and fennel seeds are made use of generously in preparing this biryani. The rice is cooked individually from the sauce as well as blended just at the time of serving.

9. Kampuri Biryani The Kampuri biryani stemmed from the community of Kampur in Assam. In this basic yet delicious recipe, the poultry is very first prepared with peas, carrots, beans, potatoes, and yellow bell peppers. This concoction is after that slightly spiced with cardamom as well as nutmeg prior to being blended with the rice. This obscure biryani, which integrates the fresh flavours of local vegetables right into meat, is an ode to the Assamese style for developing distinctive dishes.

10. Tahari biryani Tahari biryani is prepared without meat. Usually, rice is prepared along with different sort of veggies in a handi with potatoes as well as carrots being the most used veggies in this meal. When Tipu Sultan worked with vegan Hindus as his bookkeepers, Tale has it that this biryani was developed in Mysore. Therefore, a vegetarian version of a cult recipe was born. Tahari is additionally a prominent street food in Kashmir.

11. Beary Biryani A relative of the spicier Mangalore biryani, the Beary Biryani belongs to the Muslim neighborhood of the Dakshin Kannada area in Karnataka. The light dish is additionally very flexible and makes use of all kinds of in your area readily available meat as well as fish and shellfish.

12. Sindhi Biryani Unlike any type of other biryani, the Sindhi Biryani is loaded with carefully slit eco-friendly chillies, fragrant seasonings, as well as roasted nuts.An unique attribute is the addition of aloo bukhara (plums) in the flavors, which offers the biryani a stunning fragrance; whole lots of khatta (sour yoghurt) in the layering offers a tangy note to the spice mix.

13. Bhatkali Biryani The Bhatkali biryani is an important component of the Navayath cuisine as well as a speciality of Bhatkal, a seaside town in Karnataka, where it is a must-have at wedding feasts. The meat is cooked in an onion and eco-friendly chilli based masala and layered with fragrant rice. The Bhatkali biryani has an one-of-a-kind spicy and stimulating flavour that establishes it apart from the various other biryanis of coastal Karnataka.

14. Bombay Biryani Similar to the city it was developed in, the Bombay biryani is a fusion of flavours-- spicy, hearty and spicy. Bombay biryani, whether it's made with poultry, mutton or veggies, always has fried spiced potatoes too. It likewise has a minor sweetness to it, which originates from dried out plums and kewra water. It may not be as renowned as the other varieties, yet this biryani still locates an area in the hearts of all that taste it.

15. Doodh Ki Biryani An absolutely distinct Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. The mixing of luscious milk with aromatic spices and also baked nuts results in a meal that is subtle, polished, and delicately flavoured. Absolutely a treasure among the regal biryanis of the Hyderabadi Nizams!

A complete meal in itself, biryani has enough varieties to please one and also all. This is additionally a recipe that suits all celebrations-- whether it is a careless Sunday lunch, a lively college party or a formal supper with the in-laws. Consumed with love as well as gusto by the rich in addition to poor, biryani is certainly a marvel of India's culinary heritage.

While many various other biryanis are controlled by their flavoured meat, in the layered Hyderabadi biryani, the aromatic saffron flavoured rice is the star of the meal. The best well-known sub-variety of the Arcot biryani is the Ambur biryani that utilizes the squat seeraga samba rice, a standard Tamil Nadu selection.

Usually made with lamb, yoghurt, browned onions as well as potatoes, Memoni biryani uses less food colouring compared to various other biryanis. The Thalassery biryani, one of India's most loved biryanis, is both pleasant and also savoury. The Bhatkali biryani has a distinct spicy and stimulating flavour that establishes it apart from the other biryanis of coastal Karnataka.

#chicken biryani #chicken biryani recipe #how to make chicken biryani #chicken dum biryani #hyderabadi chicken biryani

0 notes

thecontinentalkitchen · 4 years

Text

Asian Cuisine. The Most Common Dishes For Asians

When we think of Asian cuisine, we have in mind the image of spicy foods recipes, sticks for food, sushi, traditional soups, rice, spring rolls. In reality, however, the gastronomy is more complex and dynamic than that: each culture has a culinary specificity, with its own aromas, tastes and even colors. At the same time, Asian cuisine is culturally modeled also from the point of view of religion: some geographical areas follow certain rules and traditions, while others operate on less rigorous principles. Differences also manifest in the way people are used to eating. For example, eating directly by hand is considered a rude gesture in Vietnam, but practiced in other Asian countries, such as India. About the cultural differences that shape gastronomy,

Asian cuisine, by geographical area

The Asian continent is divided into 3 major geographical areas, each having certain traditions, customs, and culinary habits:

South Asia: Sri Lanka, Nepal, India, Pakistan;

Northeast Asia: China, Korea, Japan;

Southeast Asia: Vietnam, Philippines, Indonesia, Thailand, Singapore.

While Northeast Asian countries are renowned for noodles and rice, Southeast Asia is popular for the unique flavors of the preparations, offered by citrus and various herbs. On the other hand, the essential feature of South Asian cuisine is the use of various spices: hot peppers, black pepper, turmeric, but also of fish, chicken and lamb preparations.

The culinary features of each geographical area are a consequence of the interaction between history, environment and culture, as the main civilizations that have emerged in Asia have made their mark, among other things, on gastronomy. For example, the people of Southeast Asia have been influenced, throughout history, by both Chinese and Indian civilizations. Although in the rest of the geographical area, curry has a fairly high level of popularity, in Vietnam it is not so widespread, this being the result of Chinese influence.

Although there are commonalities in kitchens that are found in a certain geographical area, the cultural model of each country also implies its own "culinary model".

Sri Lankan cuisine

The current Sri Lankan cuisine is the result of Indian, Arab and even European influences. Although there is a stereotype in the collective mind that the dishes in this Asian country are extremely spicy, the truth is that the number of spices commonly used does not exceed the number found in other geographical areas. Popular spices in Sri Lanka include cinnamon, coriander, cloves, nutmeg, turmeric, mustard berries.

As for the good manners during the meal, which I mentioned earlier, Sri Lankans are accustomed to eating directly by hand. This is, in fact, a way to fully enjoy the food. The rules of hygiene, however, are endless, the bowls with water being brought after each kind served.

Among the most popular dishes in Sri Lanka are curry rice , which spicy taste lovers can serve along with sambol pole, a garnish of grated coconut and chilli peppers. The variety of curry types is a real advantage for both locals and tourists, as they can choose a fixed assortment according to their taste.

While some garnishes contain meat, others are vegetarian: with bananas, mango, pumpkin. Some Sri Lankans adopt vegetarianism due to Ayurveda principles, the oldest system of maintaining health.

In addition to the much-loved curry rice, the culinary preferences include fish and seafood dishes : ambul thiyal , a tuna sauce, is one of the most popular Sri Lankan dishes. It is sometimes served with toast.

If we enter the Sri Lankan houses for breakfast, we will notice that many of them opt for the hopper : a tortilla fried on the flame. This is similar to a pancake, as a way of preparation, in the preparation of the dough using rice flour, coconut milk and sugar. The egg is served with chilli, onion, lemon juice and salt.

When we talk about traditional Sri Lankan food, we cannot but refer to traditional sweets. For example, wattalappam is a caramel-flavored milk pudding, which is prepared for local festivals or holidays.

In a country's culinary model, it enters, along with traditional dishes, and traditional drinks. Sri Lanka excels in this regard: it has become popular all over the world because of its teas, which are exported to many countries and which locals are accustomed to drinking with milk and sugar. Other traditional local Sri Lankan drinks include ginger beer, thambili (a coconut juice), toddy (a must prepared from coconut trees, from which fermentation produces alcohol called arak ).

Nepalese cuisine

Entering the Nepalese cuisine, we will discover simple, natural preparations, using locally grown products. Although the food of Nepalese is healthier than other Asians in the same geographical area, they do not shy away from spicing up their food, among the most common spices being pepper, saffron, turmeric, cilantro.

In addition to outside influences, especially from India and Tibet, as well as geographical conditions, religion is an essential factor that sets its mark on Nepalese cuisine. For example, on many days of the year, meat-based preparations are not eaten at all, because locals are fasting. The attitude towards meat consumption differs from one geographical area to another, in Nepal there are 4 major "gastronomic categories", as follows:

Newari: Newari locals live in the Kathmandu Valley, they have no restrictions on meat consumption, and their nutrition is based on cereals, fermented plants and, of course, on the well-known spices;

Khas / Pahari: for religious reasons, they do not consume pork or beef. On the other hand, in their diet is the lentil soup with boiled rice, but also the muffins;

Terai: This type of traditional Nepalese cuisine is similar to those found in adjacent areas of India;

Himalayan cuisine: cereals, potatoes, cow's milk, but also yak meat are just some of the foods and drinks specific to this part of Nepal.

We cannot talk about this Asian country without mentioning the most popular dishes in Nepal. The famous momos , Nepalese dumplings, are sold everywhere, to the delight of the locals, but also of the tourists curious about new gastronomic experiences. In general, they are stuffed with minced sheep meat, to which are added onion, garlic and cilantro.

Dal bhat is definitely one of the most copious Nepalese dishes, being made of rice, lentils, vegetables specific to each season and curry of meat (spinach, mushrooms, chicken). However healthy it may be, we cannot help but notice the abundance of vegetables that do good health.

Among the traditional Nepalese drinks is chyang , a term that refers to any beer made from rice, with a taste similar to cider. According to the old habits, this drink was served in bowls, but nowadays, people have adapted to the new practices and consume beer in ordinary glasses.

Vietnamese cuisine

We go on and enter, this time, into Vietnamese cuisine. On the tables of most locals, but also in the restaurants of the country we will discover that rice and vegetables occupy a place of honor, representing basic foods in the daily life of the Vietnamese. They are also lovers of fish, seafood and even ... some insects! Although some of us tend to be reluctant when we hear of such food, it is important to understand that Asian cultural and culinary patterns differ from European ones in some respects.

At the same time, traditional Vietnamese food is characterized by the abundance of sauces and spices. There is almost no dish that does not contain garlic. As for the sauces, nuoc cham combines fish sauce with lemon juice and is so popular that it is found in all restaurants with local specificity.

Soups also occupy an important place among Vietnamese dishes. The best known is Pho , a soup that always contains rice noodles. Also, beef can still be used, in Vietnam the religious restrictions on this type of meat are not so rigorous. In general, Pho is served with fresh peppers, lime, coriander and basil - a unique aroma mix that can only be found in Asian cuisine.

Also among the most popular dishes in Vietnam are Cha as , a preparation of fish meat, to which are added butter, dill and onion. It is usually served with rice noodles, a non-stick food from Vietnamese meals, and with peanuts.

There is no shortage of desserts in Vietnamese cuisine either. There is even one that attracts the attention of the gourmets through the attractive appearance. It is about Che Ba Mau , a multicolored dessert, in the preparation of which includes yellow beans, red beans, jelly and coconut milk.

Coffee (Ca phe) is found in the top of traditional Vietnamese drinks. Moreover, the Asian state occupies one of the first places among the top coffee exporters. A beverage loved by locals as well as tourists is Ca phe sua da , a combination of coffee, ice and milk, which has become popular worldwide. In many Vietnamese cities, coffee has become a means by which people meet and socialize - the so-called "coffee cult", spread throughout the European continent.

Indian cuisine

Indians are great gourmets and love their food, which plays a vital role in their culture. In India, culinary festivals are highly appreciated for their extraordinary diversity, which is why Indians are fond of such events. The daily meals consist of 2-3 dishes with chicken or fish, rice dishes, pickles and dessert. Indians are known for sharing their food to the wide-open guests.

With a wide spread, India also divides its culinary art into regions. Thus, in the mountainous north of hot peppers, saffron, milk, yogurt and butter are among the favorites, while in the hot south pepper, rice, tamarind and coconut are among the favorite ingredients at the table. The Easterners eat mustard and fish dishes, while in the West the Indians have slightly adopted western ingredients.

The most famous name associated with Indian cuisine remains curry , which to the surprise of many is the label or general name valid for spicy dishes consisting of rice and vegetables or meat. Of the most well-known curry types we can mention tikka masala , present in all Indian restaurants in the country of origin and abroad.

Curry is often served alongside naan , a fluffy bread made from old recipes. Naan can be natural, with cheese, garlic, vegetables or delicious combinations of herbs.

The dessert world is full of rich colors and tastes. Malpua is the variant of the sweet pancakes known to us in the country. They are served fluffy and hot, and to create fine flavors they are enriched with different sauces, among which the best known is the sweet milk base.

Filipino cuisine

The last Asian cuisine that we will present, but not the last one, the Filipino cuisine has been influenced, throughout history, by both Spanish and Chinese and American civilization. Moreover, until contact with other cultures, the way of preparing the food was different. It was borrowed from Malaysians and was based on processes such as boiling, frying or steaming food. With the arrival of the Chinese population, Filipinos became aware of the oil frying, and the noodles and soy products went into the local menu, yet they were adapted according to local customs. Later, the Spaniards introduced, among other things, red peppers, tomatoes, but also spices. The arrival of the Americans to the Philippine territory also meant a process of gastronomic westernization,

Today, among the most popular dishes in the Philippines is Adobo, a preparation based on chicken, beef, pork or seafood or vegetables marinated in garlic, vinegar and soy sauce, served with white rice. .

Soups are not lacking in Filipino cuisine, one of the most popular being Sinigang. It is prepared quite simply, from tamarind broth, tomatoes, garlic and onion, to which, most commonly, pork is added. Specifically Asian, it is served with white rice and, of course, hot peppers.

When it comes to Filipino cuisine, we cannot help but discuss desserts, which combine surprising and colorful ingredients like those found in Vietnam. Thus, Halo-halo, one of the most popular sweets in the Philippines, is made of sago, corn, ice cream, fruit - an explosion of flavors that delight the taste buds of the locals. In appearance, it varies between a fruit salad and a milkshake.