#Three Cheese and Spinach Dip

[rabbitcruiser]

Goats Cheese Day

Oh, cheese lovers, gather ’round for a tale of creamy delight! Every year on this day, we celebrate something truly special — a day dedicated to the tangy and irresistible world of goat cheese or, as it is called in French, chèvre.

Yes, you heard it right—Goat Cheese Day is a time to revel in the rich and creamy goodness that comes from our caprine friends.

This day is not just about indulging in cheese; it’s a journey through history and flavor. Goat cheese, with its roots tracing back to ancient times, has been a staple in diets across the globe for thousands of years. Its unique flavors and textures have made it a favorite among food enthusiasts and chefs alike.

How to Celebrate Goat Cheese Day

When Goat Cheese Day rolls around, it’s your cue to get cheesy with gusto! Here are some whimsical yet utterly delightful ways to mark this occasion, inspired by a blend of ideas and the spirit of celebration found across our sources​​​​​​​​​​:

Host a Cheese Tasting Bash – Why not gather your pals for a goat cheese tasting? Make it fun by blindfolding guests and having them guess the cheese types. Laughter is guaranteed when someone mistakes chèvre for cheddar!

Embark on a Cheesy Adventure—Find the nearest goat farm and take a tour. Seeing those adorable goats and learning how your favorite cheese is made add layers to your appreciation. Plus, are the samples fresh from the source? Yes, please!

Craft Your Cheese – Roll up your sleeves and make some goat cheese at home. It’s easier than you think and gives you bragging rights at your next dinner party. “This cheese? Oh, I made it myself.”

Goat Cheese in Every Meal – Challenge yourself: Can you incorporate goat cheese into every meal of the day? Goat cheese pancakes for breakfast, a tangy goat cheese salad for lunch, and a goat cheese-topped pizza for dinner. Dessert? Goat cheese ice cream!

Cheese and Chill – Have a cozy night in with your favorite movies and a goat cheese platter. Pair different types of goat cheese with fruits, honey, and a good bottle of wine. It’s a simple pleasure that feels like a treat.

Spread the Cheese Love – Share the joy of goat cheese with friends and family. Gift them a small basket of assorted goat cheeses. It’s a unique gift that introduces them to the flavors of Goat Cheese Day.

Cheese Art – Get creative and use goat cheese as your medium. Create cheese sculptures or simply arrange a beautiful cheese board. Snap a photo, share it on social media, and watch the likes roll in.

Remember, it’s not just about eating cheese; it’s about celebrating the rich, tangy, and utterly delightful world of goat’s cheese. So, on this day, let your cheese flag fly high and savor every creamy, dreamy bite!

Why Celebrate Goat Cheese Day

From the crumbly feta to the smooth and spreadable chèvre, goat cheese adds a special touch to any dish, be it a simple salad or a gourmet meal​​​​​​​​​​.

But why do we celebrate this day? Well, it’s not just for the love of cheese. Goat Cheese Day highlights the versatility and nutritional benefits of goat’s cheese, which is lower in fat and calories compared to cow’s milk cheese, making it a healthier option for cheese lovers.

It’s a day to support local farmers and cheesemakers who pour their skills and passion into crafting these delightful cheeses. By exploring different varieties, hosting tastings, or even trying to make your own goat’s cheese, you’re participating in a tradition that celebrates creativity, culinary exploration, and, of course, the joy of eating cheese​​​​.

So, let’s raise our forks (and maybe a glass of wine) to goat cheese. Whether you’re a seasoned cheese connoisseur or new to the world of goat cheese, there’s no better time to dive into the flavors that make goat’s cheese a true culinary treasure.

Spread the word, share your favorite goat’s cheese dishes, and make Goat Cheese Day a celebration!

History of Goat Cheese Day

Goat Cheese Day has a unique story that takes us back to 1998. This was when the American Cheese Society and a French cheese producer, Bongrain, teamed up. They had a goal in mind: to shine a spotlight on goat cheese.

Their idea was to celebrate this cheese’s unique taste and health benefits. Goat cheese is not just any cheese; it’s known for its tangy flavor and creamy texture. Plus, it’s healthier than many other cheeses, being lower in fat and calories.

The journey of goat cheese itself starts much earlier, around 5000 BCE in ancient Greece. Back then, people discovered the delightful taste of cheese made from goat’s milk.

This cheese stood out for its sour and tangy flavor, thanks to the natural curdling of goat’s milk. Over the years, different countries developed their versions of goat’s cheese, making it a global favorite.

Goat Cheese Day is more than just an annual celebration. It’s a tribute to the diverse and rich flavors of this unique cheese. It also supports the hardworking farmers and cheesemakers who craft this delicious cheese.

From the creamy feta to the firm halloumi, goat cheese varieties are enjoyed worldwide. This day encourages us to explore and appreciate the wide range of goat cheeses available​​​​​​​​.

Goat Cheese Day FAQs

What is the historical significance of goat cheese in ancient civilizations?

Goat cheese dates back to ancient times. Nomadic tribes in the Middle East first domesticated goats over 9,000 years ago, relying on them for milk and cheese.

These early cheeses were simple, made by curdling goat’s milk and pressing the curds. The Greeks and Romans later embraced goat cheese, incorporating it into their diets and culinary traditions.

How do different cultures incorporate goat cheese into their cuisines?

Goat cheese features prominently in various global cuisines. In France, it’s used in salads and tarts.

In Greece, goat cheese varieties like feta are essential in dishes such as spanakopita and horiatiki. Mexican cuisine includes queso de cabra in tacos and enchiladas. Each culture adapts goat cheese to its unique culinary traditions.

What are some common myths about goat cheese?

A prevalent myth suggests that all goat cheese has a strong, gamey flavor. In reality, the taste varies based on factors like the goat’s diet, cheese age, and production methods.

Fresh goat cheese tends to be mild and creamy, while aged varieties develop more robust flavors.

How do people around the world celebrate Goat’s Cheese Day?

Celebrations vary globally. In France, cheese-tasting events feature local goat cheeses.

In the U.S., restaurants may offer special goat cheese dishes. Cheese-making workshops and farm tours are popular, allowing enthusiasts to learn about production and sample fresh cheeses.

What are some unique varieties of goat cheese from different regions?

The Loire Valley in France produces Valençay, a pyramid-shaped cheese with an ash coating. Spain offers Garrotxa, a semi-hard cheese with a nutty flavor.

Norway’s Brunost is a brown, caramel-like goat cheese enjoyed in thin slices. Each region’s cheese reflects its local traditions and environment.

What are the health benefits of consuming goat cheese?

Goat cheese is easier to digest than cow’s milk cheese due to its lower lactose content and different protein structure.

It’s rich in calcium, essential for bone health, and contains beneficial probiotics that support gut health. Additionally, goat cheese provides healthy fats and is a good source of vitamin A.

How has goat cheese production evolved over time?

Traditional goat cheese-making involved simple curdling and pressing methods.

Modern production incorporates advanced techniques to ensure consistency and safety, such as pasteurization and controlled aging environments.

Despite technological advancements, many producers maintain artisanal methods to preserve traditional flavors and textures.

What are some creative culinary uses for goat cheese?

Beyond salads and cheese boards, goat cheese enhances various dishes. It can be whipped into spreads, baked into pastries like tarts, or used as a pizza topping.

Its creamy texture complements desserts, pairing well with fruits and honey. Goat cheese also enriches sauces, adding depth to pasta dishes.

How does the aging process affect the flavor and texture of goat cheese?

Fresh goat cheese is soft, creamy, and has a mild flavor. As it ages, it loses moisture, becoming firmer and developing a more pronounced, tangy taste.

The rind that forms during aging can introduce earthy or nutty notes. Aging transforms the cheese’s characteristics, offering a range of sensory experiences.

What role does goat cheese play in sustainable agriculture?

Goats require less land and water than cows, making them suitable for sustainable farming practices.

They can graze on diverse vegetation, aiding in land management and reducing the need for chemical interventions.

Producing goat cheese supports small-scale farmers and contributes to agricultural biodiversity.

Source

[stevishabitat]

Three Sisters Stew: A Native American Recipe Full of Tradition

Davin Eberhardt

Three Sisters Stew is a traditional Native American dish that combines the sacred trio of beans, squash, and corn. These crops, known as the “Three Sisters,” have been grown and eaten together by many Native American tribes for centuries.

The Three Sisters: Beans, Squash & Corn

In Native American agriculture, the Three Sisters were typically planted together in a symbiotic relationship. (ref) The corn stalks provided a structure for the beans to climb, the beans fixed nitrogen in the soil to nourish the other plants, and the squash vines acted as a living mulch to retain moisture and suppress weeds.

This ancient practice not only yielded bountiful harvests but also created a balanced, nutritious diet.

Preparation Tips

To save time, soak the beans overnight or use canned beans (drained and rinsed) instead. Chop the vegetables in advance and store them in the refrigerator to streamline the cooking process. Use a slow cooker: After sautéing the onion and garlic, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Make a double batch and freeze the leftovers for easy meals later.

Dietary ModificationsVegan/Vegetarian: Use vegetable broth and omit any meat or dairy toppings. Gluten-Free: This stew is naturally gluten-free, just be sure to check the labels of your broth and canned goods. Low-Sodium: Use low-sodium broth and canned tomatoes, and reduce or omit added salt. Paleo: Omit the beans and corn, and increase the amount of squash and any additional vegetables.

Serving Suggestions

Serve with warm cornbread, tortillas, or crusty bread for dipping. Top with shredded cheese, sour cream, avocado slices, or additional fresh cilantro. Pair with a simple green salad for a complete meal.

Ingredients:2 cups dried pinto beans (or substitute black beans, kidney beans, or your favorite variety), soaked overnight 1 medium winter squash, such as butternut or acorn (or substitute summer squash or pumpkin), peeled and cubed 4 ears of corn, kernels removed (about 2 cups) (or substitute frozen or canned corn) 1 large onion, diced 4 cloves garlic, minced 1 can (14.5 oz) diced tomatoes (or substitute fresh tomatoes when in season) 4 cups vegetable or chicken broth (use vegetable broth for a vegan version) 2 tsp ground cumin 1 tsp dried oregano 1/2 tsp smoked paprika 1 bay leaf Salt and pepper to taste Fresh cilantro for garnish

Optional add-ins:Diced carrots or celery for extra vegetables Chopped kale or spinach for added greens A splash of lime juice for brightness A pinch of cayenne pepper for heat

Step-by-Step Instructions:Soak the pinto beans in water overnight. Drain and rinse. In a large pot, sauté the onion and garlic in a bit of oil until softened. Add the soaked beans, squash cubes, corn kernels, diced tomatoes, broth, cumin, oregano, paprika, bay leaf, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the beans and squash are tender, about 1 hour, or use a slow cooker. Remove the bay leaf. Taste and adjust seasonings if needed. The stew should be thick, but add a bit more broth if too thick. Serve hot, garnished with fresh cilantro. Enjoy with your favorite toppings and sides.

thenatureofhome.com

[nickssidewitch]

kiki im really hungry so genuine question . . . what type of pasta/pasta dishes suit each triplet the best?

Omg stop I love this question!! 🍝 🥰✨

Matt is a chicken parmesan with basil and extra shredded cheese on top! He has a perfect marina sauce that isn’t ketchup-y or made from a can. He comes with two or three pieces of garlic bread drizzled with some olive oil. He also comes with a glass of red wine or maybe some virgin red sangria.

Nick is a tortellini or ravioli dish. Just a lovely pasta dish with a great stuffing inside. The pasta should be stuffed with cheese, a little veggies like spinach or kale, and maybe a meat? Some meatballs should be in the dish, but shouldn’t take away from the pasta since that’s the star of the show.

Chris is a lobster dish with linguine. There’s linguine pasta on the bottom with a nice white or oil-based sauce (like a scampi) and a huge ass lobster on top of it. The lobster is coated with some nice butter. He comes out hot and steamy and just so delectable. You can ask for some shredded cheese on top. There’s a side of garlic bread and marinara to dip the bread in. The marinara has a bit of spice.

[cinematiquemuse]

Office Potluck Show-and-Tell: O.X.E. Edition

From the series: This Is Fine (And Other Lies I Tell at Work)

💌: While I’m still wrapping up the final chapter of This Is Fine (And Other Lies I Tell at Work), here’s a little something to tide you over — the gang tackling the classic office potluck trend (chaotically, of course). Because nothing says "team bonding" like culinary crimes, spicy wings that double as weapons, and Bob’s gourmet-level effort being placed next to Peter’s cookie disasters. Enjoy the mess 🥲💖

Bob Reynolds

Brings: A beautifully plated, homemade gourmet three-cheese spinach and artichoke dip with freshly baked rosemary focaccia.

“Made everything from scratch—because if you’re going to bring dip, it better be chef’s kiss.”

(Low-key freaks out when people just grab the chips and leave the dip untouched) “Guys, the dip is the main event, not just a sidekick.”

John Walker

Brings: Six-pack of craft beers, carefully selected.

“These have notes of pine and citrus, perfect to compliment guacamole… or whatever you’re eating.”

(Whispers to Bob) “Try not to steal all my beers, okay?”

Joaquin Torres

Brings: Giant casserole with three mystery ingredients.

“Made it myself! It’s… kinda a surprise. Eat fast before you figure it out.”

(To Mama Torres) “Ma, I swear it tastes better than it smells.”

Bucky Barnes

Brings: Leftover spaghetti in Tupperware.

Says, deadpan: “I didn’t have time to cook. It’s spaghetti. You eat or you don’t.”

(Watching everyone sneak bites) “Figures.”

Sam Wilson

Brings: Salad with 80% croutons, 20% kale.

“Healthy enough, right? Gotta keep the body in shape.”

(Cheerfully) “And remember: ‘Fly high, eat clean!’”

Yelena Belova

Brings: Fiery spicy wings (literally could burn a hole through the table).

“Try one, if you dare. But don’t cry.”

(Smirks as coworkers reach for water) “Told you.”

Kate Bishop

Brings: Perfectly decorated vegan/gluten-free cupcakes.

“They’re healthy…ish. Instagram approved.”

(Watches reactions)“Vegan doesn’t mean no fun, I swear.”

Ava Starr

Brings: Store-bought cheesecake (kept under lock and key).

“I’ll share… but only if you promise not to touch the cheesecake.”

(Whispering) “I might’ve hidden it somewhere.”

America Chavez

Brings: Massive fruit punch and a karaoke machine.

“Party starts here! Drinks and dance battles all night.”

(Shouting) “Sam, you can’t say no to a dance-off!”

Peter Parker

Brings: Half-burnt, half-raw homemade cookies (including a spider-shaped one).

“They’re… uh, ‘experimental.’ Spider cookie is the centerpiece.”

(Nervously) “Don’t eat the burnt ones.”

Alexei Shostakov

Brings: Borscht, pierogi, and vodka.

“Eat! Drink! Be merry! And if you don’t like it, I’ll arm wrestle you.”

(Laughs) “Bucky, you’re next!”

End.

Author's Note: The final chapter of This Is Fine (And Other Lies I Tell at Work) will be up soon! I’m pouring a lot of love (and just a bit of emotional chaos) into this ending, so thank you for being patient. I can’t wait to share it with you all — we’re almost there 💛✨

[cyberdragoninfinity]

Like two or three years ago you got an ask about what the GX characters in Kansas order from IPC. Assuming the Zexal or Arc-V casts are... *lucky*... enough to be aware of IPC, got any ideas for what any of them order?

oh my god why is this post 2 years old 💀 EVERY DAY TIME ESCAPES ME

ANYWAY here's a handful of some go-to orders when certain Zexal/Arc-V fellas enter the hallowed halls ("""halls.""" doorway.) of Iliaster Pizza Kitchen:

ZEXAL:

Yuma: strikes me as a very Plain Cheese pizza purist. oh my god hang on i forgot i made Not-Lawrence Yuma be from New Mexico. i KNOOWWW he loves green chile on pizza. well. he's not getting that here but it is important nonetheless.

Astral: the few times Yuma drags him with to IPC, I imagine he's VERY enthusiastic to try just about anything off the menu. He's fucking with Paradox's special of the week, nodding his head very thoughtfully. I think he and Pdox could get along pretty well actually, hmm

Shark: used to just get a Pepperoni and Meatball pizza if he ever got anything from there but Rio once pranked him ordering him a veggie pizza with extra peppers and onions and now he never wants to go to IPC again HHJDFSSFD

Rio: (she'll enjoy that supreme veggie pizza herself then u__u THANK you very much)

Tori: Also big on just a nice plain cheese, but I could see her getting into some of the more extravagant specials.... enjoying herself a nice prosciutto pizza (Rio would also enjoy these I think)

Kite: is ordering a lot of plain cheese for Hart, but I think if he has to order something for himself he's getting, like, a diet Sprite and a white pizza with spinach

Anna: some kind of chicken + jalapeno nightmare pizza ❤

Quattro: perpetually orders a bigass pizza and thing of breadsticks to sustain him through a marathon stream. Also fucking around with some kind of jalapeno monstrocity

Trey: he's open to most any pizza but he IS gonna dip it in Ranch and Sherry is Not happy about it.

V: also big on pesto I think. she's dabbing that pizza slice with a napkin to get the grease off for the next 15 minutes

Girag and Alito: sharing an XL MEAT-LOVER'S SUPREME that's kind of spilling toppings everywhere. theyre using like 17 parmesan packets. it's a whole production

Vector: I know I established he's constantly ordering big nightmare pizzas from IPC (and is probably using Yuma's emergency credit card to do so,) but hmm...I don't know what his 'actual' favorite go-to is. Maybe it's just spicy sausage lol.

I don't think Dumon or Mizar are going anywhere near IPC

ARC-V: i think i established the arc-v kids will often hit up IPC after high school theater performances so in that case maybe it's the kitchen staff that are the. 'lucky' ones :,)

Yuya: oh i KNOW he's a Just Pepperoni enjoyer.

Zuzu: I think she's happy to split any sort of pizza with a friend, but she'll pick green peppers and mushrooms off--yuck! >:( I could see her having a soft spot for a chicken pesto pizza too (IPC uses so much fucking fresh basil and pesto, per Paradox's specifications)

Gong: also a meat-lovers aficionado, absolutely

Sylvio: one of the handful of people who would order Paradox's bougie gourmet specials nearly every time, and bluster and boast about how it's "almost as good as the neopolitan style pizza I had in Italy last summer" which as you can imagine makes Paradox want to strangle him. theater kid on theater kid violence HJFDGSDF

Yuto: He strikes me as a mushroom pizza enjoyer. Orders the smallest side and leaves a generous cash tip

Yugo: A BIGGGGGG pepperoni and sausage and peppers pizza for his bottomless tboy appetite. He's spilling a bunch of red pepper flakes on it

Yuri: one of the pathetic side salads with barely any dressing on it. he is NOT ordering pizza, it's going to make him absolutely nauseous ("Hawhaw, Yuri can't even have pizza!!" Yugo voice in the background)

Dennis: doing the fucking Sylvio thing but it's just with the plain cheese and/or pepperoni and being like "oh WOW ✨ just like back home in New York ^___^" and he is LYINGGGGG YOU ARE LYINGGGGG VERMONT BOY!!!!!! anyway he's so loud. he's so loud and primo wants to hit him with a brick

Celina: I imagine IPC has, like, one Really spicy pizza that Paradox is especially proud of. It's got like calabrese salami on it and hot peppers and spicy sausage and riccota. Anyway that's Celina's go-to. I think she could get BIG into spicy if we let her

Lulu: I think her go-to order is actually the garlic breadsticks. I think she'd go to town on those

Rin: She's also getting and/or sharing a big sloppy pizza with Yugo, pile on those fuckin toppings!! I think she'd go to bat for pineapple on pizza too, BIG TIME

i think Declan and Shay wouldnt be caught dead in IPC either lmao

[tswaney17]

I Do Bad Things with You - Part 43

It's aliveeeeeee!!! 🙌 I can't even begin to describe how off my game I've been trying to write. I've had the entirety of IDBTWY written for months, but I honestly hated my writing, and editing was such a chore. I'm still not completely in love, but we need to push past so we can finally close this beast. I am slowly working through my creative drought, and hope to have some consistent content coming soon!

Also, credit to @123moiaussi for the "superseed" comment. 😉

My fanfic account: @tswaney17fics​​​

My ao3 account: tswaney17

Please let me know what you think about this update. I love getting your feedback. Constructive criticism is always welcome. 💕

Catch up here.

Credit to @featherymalignancy for Cassian’s nickname, Cash. 😘

Trigger warnings: violence, sexual assault , language, NSFW

Word Count: 6,187

Elain was sitting in the waiting room of the OBGYN office, knee bouncing nervously. This was her first-trimester check-up and she just wanted to make sure that everything was okay. Her nausea had been pretty awful over the last few weeks and she had grown excessively tired—to the point that she had to talk with Thesan about reducing her surgical procedures so she could keep a clear head.

She hated having to do that, not wanting to disappoint her boss just after she reached her attending level earlier that year. But Thesan took it in stride, helping to arrange her schedule to fit what she was comfortable doing and ensuring she had time to take proper meal breaks and rest when she needed it. He rearranged schedules and let her take on leading the resident interns full-time, allowing her to take some of the stress off by guiding them through procedures and running the ER.

He had come into her hospital room after she collapsed to check on her, and she knew she couldn’t keep it from him after what had happened in the operating room. Her boss had been ecstatic, congratulating them both.

It had been about a month since they found out they were pregnant, and she was now sitting at around seven and a half weeks along. She and Azriel decided to keep the news to themselves until she reached week twelve, just to play it safe, and Elain wished she could say they had been successful in their endeavors. But, her boss knew, and Viviane knew. The Moonbeam twins found out two weeks ago when she and Fenrys had exited the elevator of their building and Connall’s breakfast sandwich sent her hurdling for the nearest trashcan. Fen had been quick to slide her hair back, holding it above her head as she heaved. Stepping off the elevator a few minutes later, a startled and confused Azriel took in the sight of Connall and then heard her retching. He instantly was at her side, taking her hair from Fenrys, and running his hand down her back.

“What is in that sandwich,” he demanded.

Blind-sighted, Con rambled out ingredients. “Bacon, cheese, spinach, and egg.”

Elain gagged at the word egg, her stomach violently rolling from the name. “Get rid of it,” she moaned, still leaning into the disgusting garbage.

The dark-haired twin had swallowed the remains of his meal in three large bites.

It took effort to push herself off the trash bin, falling into the comforting embrace of Az’s strong arms that he wrapped around her.

He cupped the side of her face, tucking her under his chin, and let her thumb swoop over the apple of her cheek, the touch gentle and soothing. “Do you want your tea,” he murmured, lips pressing into her hair.

Unable to voice it answer, she dipped her chin.

Fenrys was already on the ground before them, pulling her coffee mug from her bag that she dropped and handing it to Azriel.

Her husband brought the mug up to her lips and allowed her to sip, the peppermint hitting her stomach and calming the raging sea. His hazel eyes glanced at her, a question simmering in them, and read the answer she didn’t even need to speak. “Elain’s pregnant,” he told the twins. “It’s still very early and we’re trying to keep it close to the chest for now, but please don’t bring eggs anywhere near her.”

Her body shuddered at that damn word again, but she managed to gain enough strength to pull herself from Azriel’s arms as she faced the Moonbeam brothers. “Sorry about that,” she said and felt her husband tense as she apologized for being sick. He’d been wildly adamant that she not apologize for the nausea, the cravings, or anything else she needed of him or anyone else. Not after having a meltdown because he went and got her something she asked for, only to start craving something else when he was out and feeling utterly ridiculous about it.

Connall seemed to snap from his shock first. “Congratulations to you both. And I apologize for the sandwich. I won’t bring anything around that has—”

“Please don’t say the word or I might hurl again,” she interrupted, fingertips touching her mouth like she’d hold it back. Fuck, even just the name of it sent her body quaking from the queasiness.

Fen chuckled. “Noted. Is there anything else that sets you off we should be made aware of?”

She shook her head no. “Nothing else that I know of yet.”

He nodded, a charming smile spreading his lips. “Let us know if anything changes. And congratulations on the pregnancy. I’m so happy for you both.”

And she could see it, the joy radiating on both of their faces. It made her heart swell with love for the two men who would likely become Uncle Fen and Uncle Con to their child.

The door opening caught her attention, pulling her from her reverie, and she met the gaze of the nurse who’d come to collect her. Elain glanced back at the elevator, waiting for her husband to show up. He was running late—something that was so very unlike him, which only added to her anxiety. She returned her attention to the nurse. “Can you give him another couple of minutes?”

It wasn’t the first time she asked to delay her appointment and knew it couldn’t continue much longer.

The nurse—Maria as her name badge read—gave her a sad smile. “We really can’t delay much longer. There are a few appointments behind you.”

“Just a couple of minutes,” Elain practically begged.

Maria hedged, shuffling from foot to foot, uncomfortable by the request, but was saved from having to deny her by the elevator door sliding open and Azriel rushing out.

He was at her side instantly, taking her arm to help her stand as if she couldn’t do it herself. Elain had to remind him on occasion that she was not yet showing and could still move about the house without his assistance. “I’m so sorry I’m late. There was an accident downtown and I got caught right in the middle of traffic. I’ll leave a half hour earlier next time.” He leaned down to brush his lips to her cheek.

His presence immediately calmed her and she leaned into his touch.

Azriel, always in tune with her feelings, didn’t miss how she settled into him as they followed the nurse back, his arm slinking around her waist so he could touch his mouth to her ear. “Are you all right?” he asked her. Nothing ever got by him.

She nodded but knew he hadn’t bought it. Still, he let it slide, caressing her arm in a soothing gesture. The nurse took all her vitals and then handed her a gown to change into before the doctor arrived. Az helped her slip it on, tying the strings together for her before assisting her onto the table.

“You’re nervous,” he commented now that they were alone.

Elain blew out a breath. “A bit.”

He swept his thumb over her cheek. “Tell me what’s wrong.”

She shrugged. “I don’t know to be honest. Just want to make sure everything is growing healthy in there,” she said, patting her still-flat stomach. “No surprises.”

Az chuckled, kissing her temple. “I have no doubts that we have a healthy baby, love. Try not to fret.” His words seemed to calm her as she relaxed back onto the table.

A knock on the door announced the arrival of her doctor and she took a moment to introduce herself to her husband, shaking his hand.

“Okay, let’s get started. Elain, if you wouldn’t mind putting your feet into the stirrups.”

She took out the ultrasound wand, spreading lube on the tip, and Elain couldn’t help but smile at her husband’s confused face.

“All right, my dear. You should feel a little pressure,” her doctor said.

“I’m sorry, but I thought she was getting an ultrasound. What is that?” Azriel questioned.

Elain snorted lightly. “Az, it’s a transvaginal ultrasound. It goes inside, not on my belly.”

His eyes widened. “Well, the three baby books I’ve read didn’t discuss the differences in ultrasound types.”

Doctor Chen raised her brows. “You’ve read three baby books already?”

He shrugged. “I just like to be prepared.”

“You’re going to be a great father.”

The comment seemed to startle her husband. “Just because I’ve read a few books?”

Chen’s lips turned up at the corner. “Mr. Archeron-Knight, I can barely get most fathers to read one, let alone three. And before she’s even through the first trimester. Believe me when I say that I can tell who’s going to be well-adjusted to handling fatherhood.” Giving him a wink, she slipped the wand inside, making Elain’s grip on Azriel’s hand tighten slightly.

“All right, here we are,” Doctor Chen said, clicking a few buttons on the keyboard to bring up the monitor. A pitter-patter sound filled the air as she located the baby’s heartbeat.

Tears sprung into her eyes as that beautiful, perfect, innocent noise washed over her and she glanced up at her husband to see him sharing the same look as her. He leaned down to kiss her softly on the lips, the special moment between them growing with the touch of his mouth against hers.

“And here is your baby,” Chen announced, pointing to a little blip on the screen.

Elain’s dark gaze stared at that spot on the screen, feeling like her heart was about to burst with happiness. But when her eyes slid to her doctor, seeing the furrow in her brow, that joy dropped like a rock in her stomach.

Her doctor let out a small noise of contemplation, enough to catch Azriel’s attention. “What is it?” he asked, voice laced with demand and worry.

A few clicks on her keyboard had the screen adjusting, zooming out just slightly. She repositioned the wand inside of her, making her body tense. “Well, I think we should discuss multiple births. Because that right there,” she said, pointing to another blip on the screen, “is a second fetus.” She clicked a button again and two very distinct heartbeats surrounded them. Chen turned to look at them with a smile. “You’re having twins.”

If Elain thought her heart was racing before, it was absolutely pounding now, the sound rushing in her ears. Because there was just no way, no way, right? Twins? Twins! Her head swiveled to look up at her husband. “You and your fucking superseed!” she snarled.

“Elain!” Azriel chastised, looking torn between being guilty of impregnating her with two kids and amused about her foul language in front of the doctor. Mostly the latter.

Chen just laughed. “I’ve told many expecting parents they’re having twins over the years, but that was, by far, the best reaction I’ve ever seen.”

She had the decency to at least look embarrassed as she apologized to her doctor for her outburst, but she just waved her off.

After snapping a few pictures, she pulled the wand out, cleaned her up, and set the printed sonogram photos on the counter for them. “Everything looks good, Elain. You’re growing at an optimum level. I’ll go ahead and prescribe you some anti-nausea medicine that you can take in the morning and before bed for as long as you need it. Unless there are any concerns, you’re free to get dressed. The nurse at the front will schedule you for your next appointment.”

The door clicked shut softly behind her as she left and Elain felt the silence between her and Azriel like a weight on her chest.

He helped her sit up, but before she could slide off the table, he stepped in front of her, finger hooking under her chin to force her gaze to his. “Hey,” he said softly like he was afraid anything louder might startle her. “El, love, I know this is scary, but we can do this.”

“Twins, Azriel. Two kids. As in one whole being more than we even were planning for.”

His mouth quirked up at her zealous explanation. “I’m well aware of how twins work, baby.”

She glared at him for the comment.

But he ignored it, leaning down to capture her mouth in a sweet kiss. “Twins mean two beautiful children of our own. Twins mean twice the amount of love we will have. Twice the amount of joy they will be bringing into our lives. If there is anyone who can take on the challenge of having twins, it’s us. Don’t ever doubt that.”

His words settled inside of her, soothing the jagged worries of her heart into something perfectly beautiful. His confidence, his strength…it was exactly what she needed at that moment and he knew it.

Elain let out a heavy breath. “You’re changing all the diapers.”

He barked out a laugh, folding her into his arms. “I’m okay with that.”

~~~

They decided to wait until she reached the fifteen-week mark before they told their family the news. Azriel was ready to burst at week nine, but she managed to hold him off until now with just a little bit of persuasion.

A surprise to both of them was when Elain didn’t have her head in the toilet, she was horny as fuck. Azriel was running hard to keep up with her impressive sex drive. And that was saying something.

He reached out and took her hand across the center console, thumb brushing over her knuckles. “Are you nervous?” he asked, bringing the back of her palm to his lips.

She glanced at him, a soft smile pulling at her mouth. “No. I’m excited. I want to tell everyone about them.” Her hand rubbed over her swollen belly. Swollen was probably the best way to describe her appearance. Truthfully, she looked like she indulged in a very large, carb-based meal of pasta and was extremely bloated from it. Which, to be fair, with Azriel’s amazing skills in the kitchen, it was a fair assessment.

Elain opened her purse and slipped out the sonogram she had a few days before. The one that told them what they were having. Her eyes welled up with tears as her fingers stroked the black-and-white image. She was so blissfully happy. “I’m glad that they’re healthy. That was all I cared about.”

Az kissed the backside of her palm again. “Me too. And I’m happy they’ll be close to Sutton’s age so they can grow up together.”

“Do you think Feyre and Rhys will start thinking about having kids?” she asked, curious if he thought their other siblings might be feeling a touch of the baby fever.

He shrugged. “If they weren’t talking about it before, I’d say they will be now. Rhys has been wanting kids since practically in high school. He always wanted to be a father; better than his, though he wasn’t anything compared to mine.” The words hung between them for a minute before he asked her, “Do you have concerns about me becoming my father?” His voice dropped to a near whisper. Almost as if he were afraid of her answer.

Elain looked at him in shock. “Azriel, gods no. I know exactly the kind of father you’ll be, and it will not even remotely look like what you were given.”

His lips quirked up at the corner. “Yeah? And what kind of a father do you think I’ll be?”

She twisted in her seat to face him better. “You’re going to be the most devoted father because you’re already the most devoted husband. You’ll dote on those kids until they never have a wish or dream unfulfilled. You will love them fiercely—I mean, you already do and they’re still in my stomach,” she giggled lightly, rubbing her belly. “They are going to be the most spoiled children.”

At that, he laughed. “I can’t say you’re wrong. I don’t think I will be able to say ‘no’ to them at all.”

“Azriel, you can’t even tell me no,” she deadpanned.

“It’s just not in my vocabulary when it comes to you.”

Elain shook her head, eyes rolling as she twisted back in her seat to face forward again. She could see the restaurant down the street where they were meeting their siblings for lunch to tell them the news. “Well, I’m not going to take on the mean parent role just because you can’t say no.” She fiddled with her purse, sliding the image back inside. “We may need to find an alternative—” Screeching tires caught her attention and then she screamed, “Azriel! Watch out!”

The car lurched, sending her head sideways to slam against the side window. The last thing she heard was shattering glass as another car collided with them before everything went dark.

~~~~~

Azriel’s eyes blinked open, ears ringing loud enough to make him wince. His body ached across his chest and waist from the seat belt and as he shifted himself, he could tell nothing was seriously injured. Thankfully. He looked over at his wife, fear locking his heart in a deadly force. “Elain,” he murmured, voice hoarse.

Her head lay against the back of the seat, lulled to the side. She had a gash on her forehead, blood dribbling down her temple, and most of her right arm was scratched up from the shattered glass.

He tried to unbuckle his belt, but the damn thing was stuck. Pulling the knife Ruhn had gotten him from his pocket, he cut the fabric, releasing him, then reached over and did the same to Elain’s belt. A scarred hand slid to her cheek, cupping it gently, and then moved down to her throat, searching for his worst nightmare.

The relief he felt when her heartbeat pattered against his fingertips was unlike anything he’d ever experienced. “Elain,” he tried again, moving his palm back to her face. “Elain, sweetheart, open your eyes for me.” His tone took on a desperate sound as he willed her to wake.

Movement caught his eye, the sound of tires crunching on glass flooded him and he looked out the window to see the car that hit them, pulling back and fleeing. “Motherfucker,” he cursed, realizing that this was an intended accident. He had managed to jerk the wheel so Elain didn’t take the brunt of the impact, but it still slammed into the back door, shattering all the windows on her side.

A burning rage built in his gut, one that could not—would not—be stifled without blood. Whoever ordered this hit…

They were as good as dead.

Azriel refocused on his wife, fingers sweeping over her skin. He shoved that wrath building inside of him down until it was a flickering ember, something for him to let rage once he knew she was okay. “Elain, come on. Open your eyes for me.” He gently tapped her cheek, trying to get her to look at him. “Please, love. I need you to open your eyes. Elain.”

A groan passed through her lips, sending tears of relief cascading over his cheeks as her eyelids began fluttering.

“El, baby,” he cried, swooping his thumb across her smooth skin. He collected the soft sounds coming from her parted lips like precious gems, thanking every god for each one.

“Az.” Her voice cracked on his name. “What happened?” she asked, still coming into consciousness.

He shuffled closer, leaning over the center console to kiss her temple with a gentleness he reserved only for her. “We were in an accident, love. I need you to stay still until help gets here.” He felt her pulse kick up under his palm.

Elain’s breathing turned short. “Azriel…” her voice shook in fear. “Az, the babies.”

His heart wrenched, hoping and praying that everything was all right. After all that they had been through, he didn’t think he could handle the world taking something else away from her. From them. But despite his fear, he remained calm, knowing she needed to as well. “Everything is going to be okay,” he promised. “I hear the sirens, love. Help is almost here.”

The words didn’t seem to abate her as she continued to shake. “Please,” she cried, tears gathering at the corner of her eyes and dribbling down her cheeks. “Check if I’m bleeding.”

Azriel knew she needed to know—would not breathe steadily until she did. He placed his hand on the inside of her thigh, sliding up until he reached her panties. Feeling her for any sort of wetness. Any stickiness that would confirm to him there was blood.

She was dry.

There weren’t words to describe how thankful he felt for that confirmation. “No blood,” he told her, pulling his hand out from underneath her dress to show her his clean fingers.

Elain released a sob, her tense body relaxing slightly.

He shushed her, kissing her temple again. “You’re okay,” he murmured, wanting to do everything in his power to reassure her. “Everything is going to be okay.”

Two firetrucks pulling up snagged his attention, as he continued to stroke her cheek soothingly.

“Sir, are you both okay?” one of the responders asked as he approached his side of the car.

He glanced at the man. “We’re conscious but she needs to be looked at.”

The guy rapped his knuckles on the top of the car. “We’ll get you out in a second—”

“Her first,” he told him in a tone that brooked no room for argument.

Another firefighter moved towards his wife’s window. “Ma’am, can you tell me your name?” she asked.

“Elain,” his wife answered.

“Are you in any pain?”

“My head hurts a bit.” Those doe eyes looked at the other woman. “I’m pregnant.”

She turned her head and yelled, “Get me the jaws!” Looking back at Elain, she reached in and wrapped a C-collar around her neck. “How far along are you?”

“Fifteen weeks.”

A nod. “All right, Elain. We’ll have you out in a jiffy and get you over to the hospital to have your baby checked out.”

Neither of them bothered to correct her on the number of babies. It wasn’t relevant, only that they needed to get her out. Once the door was opened, they began moving her onto a backboard. Azriel wrenched the driver’s side open, wanting to get to her as quickly as possible.

“Sir! You need to be checked by the paramedic,” somebody called out but he ignored them, rounding the vehicle to where Elain was being placed on a stretcher. Just before he reached her, another voice called his name—one he couldn’t ignore. He turned, finding Cassian running over to him, flashing a badge to one of the firefighters to get past him. Rhys, Feyre, and Nesta stood just beyond the scene at their cars, all watching his wife being checked out.

“What the hell happened?” Cassian demanded, eyes flitting over to where Elain was being hauled towards an ambulance.

“Hit and run. Fucker took off after T-boning us,” he snarled, tone murderous. They would not get away with this. Not with his pregnant wife in the car with him. Az glanced up and saw the street cameras, angled just right to have caught the entire accident. “Cash, get me the film from that camera,” he indicated with a nod of his head before swiveling on his feet and prowling toward his wife.

Cassian kept stride with him, took in the responders on the scene, and lowered his voice to not be overheard. “Az, the police will investigate. Just let them do their job.”

Azriel whirled on his brother. “You either get me that tape, Cassian, or I’ll get it my way. Either option, I will find out who did this to her.” There was no arguing when he stepped into this role. This wasn’t a brother asking for a favor. This was the head of the Velaris Mob Boss demanding it.

His voice turned deadly, taking on the dangerous threat he used to get what he wanted.

When it looked like his brother was about to argue, the female firefighter shouted, “Victim is fifteen weeks pregnant. She needs to be checked out by a doctor.”

Elain called Az’s name and he turned, striding towards her but not before he caught how Cassian’s face paled. Or the shocked looks from their siblings. Well, that’s one way to find out, he thought to himself as he reached his wife’s side and took her hand.

She clutched his fingers, her face still scrunched with worry. He gave her a reassuring squeeze, placing a kiss on her forehead before they loaded her into the back of the ambulance. Az climbed in after, sitting down on the bench and gripping her hand once more. He glanced back out the door and found Cassian standing there.

“I’ll get you that tape,” he said quietly; fierce determination blazed in his hazel eyes to help his brother wreak havoc over the person who went after his pregnant wife. Only Cassian could understand the fear of something like this, having already gone through a pregnancy with Nesta. Without another word, he shut the doors to the ambulance.

Elain looked up at him, his name falling from her lips. He brushed a thumb over her forehead. “Everything is going to be fine, love. Just try to relax.” It was empty words, they knew that. Knew neither of them would settle until they heard both of those heartbeats on a monitor.

He just hoped he was holding it together enough for her until they could confirm she was still pregnant.

And may God have mercy on the fucker who caused this, if she wasn’t.

~~~

They ushered Elain into a private room, hooking her up to a fetal monitor. The doctor moved quickly, shoving her dress up to reveal her bare stomach while a nurse covered her hips with a blanket.

She flinched slightly when the cold gel was applied to her skin and Azriel brought her fingers to his lips, kissing her across the backside of her knuckles.

It was like the world held its breath as they searched for those two heartbeats.

“Baby number one looks good,” the doctor said, clicking a button and sending the hummingbird’s wing pattern of a heartbeat into the room.

Elain squeezed his hand, a soft sound passing between her lips in relief.  

The wand moved on her belly, searching for their other little one. “And, there they are. Hiding behind their sibling.”

When the second heartbeat reached their ears, Elain twisted, sobbing into Az’s chest with utter joy. He wasn’t very far behind her, letting tears of relief slip from his eyes as he cradled her against his torso. His hand rubbed her shoulder, lips pressing to the crown of her head, offering comfort to her through his presence and touch.

The doctor cleaned her off, smiling at the two of them. “Everything looks good on the monitor,” she started after giving them a moment. “We’ll keep you here for another hour or so just to be safe before we discharge you. If you have any bleeding in the next few days, come in right away.”

Elain seemed unable to answer, so he did it for her. “We will, thank you, doctor.”

“There also appears to be a group of people waiting for you guys in the lobby. Would you like me to send them in or give them a message?”

He crouched, putting himself at her eye level, wanting Elain to make the decision. Az cupped her cheek, thumb brushing away the tears under her eyes. “Love, do you want to see the family now?” he asked, voice low.

She sniffed, eyes still flooded with silver. The subtle shake of her head told him she wasn’t quite ready for the company yet.

Azriel rose, perching himself on the edge of her bed, and tucked her back into his chest. “Can you tell them that we’re okay, and I’ll come to get them when we’re ready for visitors?”

“Of course. Page the nurse if you need anything.” Without another word, she slipped from the room, the door clicking shut behind her.

Elain fisted his shirt, taking in his cedar and mist scent deep into her lungs. He gave her whatever time she needed, letting her get herself together. “I was so scared,” she whispered, burying her face further into his embrace.

Azriel was grateful that she seemed to find comfort in him, in his touch, his scent. He held her tighter against him, murmuring, “Me too.”

She held onto him for a few more precious moments before pulling back to look up at his face. “I didn’t see the other car when they pulled me out.” Her brows furrowed as she tried to put the pieces together. “Were we in a hit and run?”

“Yes,” he said, brushing his thumb back and forth over her cheek.

Her eyes flicked between his. “Do you think we were targeted?”

He wouldn’t lie to her—refused to, but also didn’t want her to be even more frightened than she already was. “I do.” Az saw that kid look directly at him, his eyes widening in understanding that he was, in fact, not dead, before taking off from the scene. He didn’t recognize him, but if he had to place a bet, he’d say it was one of Frankie’s lower levels who crossed to Elias’s side.

Az didn’t think either of his brothers would call a hit like that. Middle of the day, busy street. It wasn’t their style. But Elias was careless, greedy, and a poor decision-maker. He sighed, brushing his lips to her forehead. “The kid looked me dead in the eye before leaving. He was scared that I was still alive.”

“How old do you think he was?” Elain asked.

“I’d say we have at least a decade on him. Seventeen, maybe eighteen.”

“So, just a kid then.”

He cocked his head to the side. “You say that like it’s excusable.”

She shook her head. “I’m not excusing what he did, but we both know how young kids are trapped into joining those gangs. Through manipulation and fear. There’s a reason you won’t allow anyone that young to be brought in, Az, and you know it. I don’t think I’m going out on a limb to question if it was his idea or he was put up to it.”

His lips quirked up as she spoke like a true Mob queen. “If you had to guess who would put him up to it—”

“Elias, no doubt. We both know he’s been itching to strike at us since he showed up at the hospital. And you said he was trying to recruit kids from Frankie. Perhaps he offered this kid a way out from under Illyrian rule.”

“There is only one way out from Frankie’s Mob,” he told her, letting the words hang heavily between them.

Elain let out a deep breath. “I know. Either way, he’s dead. Elias is likely to kill him for failing, or Frankie and Nick will for attempting to leave.”

It floored him to just how similar her train of thought was to his. She observed and listened and picked up on every single thread laid down. Understood all of the connections and bloodshed as if she’d been a part of it her whole life. He couldn’t say that the revelation was thrilling, but it also made his chest ache. Az never wanted her to be so in tune with his world. Didn’t want her to have to think about the worst-case scenarios and determine ways around them. But here she was, doing just that and not shying away from it.

To think he couldn’t love her any more than he already did.

“I have to agree with your assessment. Elias will not get away with this; with what he’s done to you.”

She didn’t balk at the threat in his tone, simply took his hand in hers and squeezed. “Despite what he’s done, is going after him the best idea? Things could escalate.”

“We can’t let this go without repercussions, love. Others will hear about this and wait to see how I respond. If it’s not a show of force, they’ll think I’ve gone lax and more will come. I need to be aggressive with my actions.”

It looked like she wanted to argue some more, but decided against it, bringing his hand up to her mouth to kiss his scars. “Do you want to go get the others now? I’m ready to see them.”

He smiled down at her, cupping her cheek one more time. “I’ll be right back.” Az pressed his lips to her forehead before he slipped from the room, knowing that that conversation was far from over. But he’d let it go for now. She had been through enough today without him pushing her on it. But this was one thing he would not, could not budge on. Not if he didn’t want to keep her safe. Especially now with their growing family.

Azriel wasn’t even to the edge of the lobby when Nesta shot out of her chair.

“Is she all right?” his sister asked, face drawn with worry.

His eyes glanced to Cassian behind her, cradling a sleeping Sutton in his large arm, Feyre and Rhys next to him. “She’s fine,” he told them, sensing their relief. “They want to keep her here another hour or so, just to be safe, but you guys are welcome to come back with me if you’d like.”

“Does she want company?” Feyre asked, edging to her eldest sister’s side. “We don’t want to intrude—”

“She asked for you all. No intrusion,” Az interrupted her.

Cassian swallowed, his eyes looking down at the small thing in the crook of his elbow. “You know we all heard the firefighter…is the baby okay?”

He had a feeling one of them would ask, but he wanted to make sure Elain was present for it. So, he said instead, “Everyone is fine. We can talk more in her room.” Turning on his heel, he headed back toward Elain’s private room, knowing they’d follow him closely.

Opening the door, he caught Elain looking intently out the window, seemingly oblivious to the world around her. “Love,” he called out to her, making her snap out of her reverie and turn to face him. “Our siblings are here.”

Her smile lit up his entire chest, despite the current circumstances. Gods, she was radiant when she smiled at him like that.

He held the door open, letting their family shuffle in. Nesta and Feyre made a beeline right to either side of her, gripping her in a firm hug.

“Are you all right?” Nesta asked again, cupping her cheeks in her palms.

Elain laughed slightly. “Yes, I’m fine.” Her eyes landed on his at the foot of her bed and he nodded at her, answering her silent question. One small hand swept down over the slight swell of her belly. “We’re all fine,” she added, a bit more shyly.

“I can’t believe you two are pregnant already,” Rhys stated, resting a palm on her lower leg.

Az laughed. “Strong swimmers,” he boasted.

“Asshole,” Cassian muttered. It wasn’t a secret that he and Nesta had struggled a bit to get pregnant. His wife was, apparently, just incredibly fertile.

Elain just shook her head, eyes rolling at the exchange.

“How far along are you?” Feyre asked, interrupting what she knew was going to be another ridiculous argument.

“Fifteen weeks. Or just over,” she answered.

Nesta blinked in surprise. “Do you know what you’re having?”

Her lips quirked up in the corner as she eyed him. “A boy.”

Their family erupted into congratulatory shouts for them both, grabbing them into hugs. Az waited until they quieted down before announcing, “And a girl.”

All four heads swiveled to him.

Silence descended upon their family for a few tense moments before Rhys finally demanded, “Explain!”

“We’re having a boy and a girl.”

He could see the lightbulbs going off above their heads. It was rather humorous to watch them connect the dots.

“You’re having twins?” Cassian breathed, eyes wide as saucers.

Elain chuckled at their expense. “Yes, my husband infested me with his superseed for two babies.”

Azriel barked out a laugh. “You’re one to talk miss fertile as fuck.”

Their family erupted into a fit of hysterics at the exchange and that brought the largest smile to his face. Elain caught his grin, offering him one of her own. Fuck, he loved her so damn much and he couldn’t wait to have his two little ones welcomed into such a loving family.

He still had to handle Elias, still needed to confirm who else was involved in the hit on them, but he pushed that aside and focused on this moment with his pregnant wife and their siblings. Az would get his revenge…just not today.

~~~~~

Remember, sharing is caring! Please reblog if you liked the fic. It helps spread my work and I truly appreciate it. 💕

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[cuddyclothes]

I wrote this for the Supernatural cookbook, "The Pissed Off Sandwich". I was asked to write a recipe for John Winchester, and I thought of his Kitchen Sink Stew. To write this, I actually made stew with beef jerky. NEVER AGAIN.

Note: This is taken from John Winchester’s journal.  It has been left unedited.

JOHN WINCHESTER'S KITCHEN SINK STEW

STARTING OUT

Stew: only way to get vegetables down Dean’s gullet.  Constipated Dean is hell to live with.  Sammy loves vegetables.  He’s a freak.  And not just because he has demon blood.

JOHN WINCHESTER’S TIPS:

You need a stove.  Tried making this on a hot plate but it took three days and set the motel room on fire.  First ingredients, then cooking directions, then toppings and/or stuff on the side.

1. BASICS

2 lbs boneless beef chuck roast cut into medium-sized pieces

4 tablespoons of butter /14 diner packets

2 large onions, peeled and chopped up

2 tablespoons flour.  Or Bisquick

1 teaspoon sugar (skip sugar if using Bisquik)/ 2 Domino sugar packets

2 cups beer.  If you like dark beer, something like Negra Modelo.  My favorite is Budweiser.  Or whatever’s on sale at the gas station.  Guinness is a wuss beer and it costs too much.

2 beef bouillon cubes in 1 1/2 cup water. 

2. SEASONING THE STUFF:

Salt and pepper

Worcestershire sauce

Tabasco sauce

Parsley if you’ve got it

Bay leaf if you’ve got it

JOHN WINCHESTER’S TIPS:

Beef jerky or Slim Jims adds a nice flavor.  NO GUMMI WORMS, no matter how much Dean begs.

3. VEGETABLES:

You can put anything in this stew.  Mix and match:

1 big turnip, cut into big pieces

4 carrots, peeled, cut into chunks

4 potatoes, peeled, cut into chunks

2 green peppers, chopped up

2 cups lima beans

One big can diced tomatoes

2 cups okra

Canned corn

2 cups string beans

2 cups peas

2 boxes frozen spinach

2 boxes frozen mixed vegetables

What the hell are parsnips?

4. COOKING DIRECTIONS:

Brown beef with butter, salt and pepper. 

Add flour and stir until beef is coated and browned.

Add Worcestershire sauce—a couple of good shakes. 

Add sugar.  Add onions.  Stir around until the onions are soft.

Add beer and beef broth.  Give it a good stir.

Add vegetables.  Stir it.

Remember to give it a stir!

Cook for 2 hours, covered.  If it looks too dry add water, stock, or best of all, beer as long as it ain't Guinness or one of them light beers. This shit is water.

5. TOPPINGS:

Crumbled Doritos or B-B-Q potato chips

Pretzels

Party mix – the salty kind, not the sweet kind

Beef jerky

Crispy Chinese noodles from these cheapo restaurants.  If you want to grab a couple of soy sauce packets and add that in to the stew, be my guest.

JOHN WINCHESTER’S TIPS:

If no potatoes, use rice, around 2 cups.  Makes one big chunk of stuff.  Boys didn’t much like it: made them eat anyway.

No potatoes or rice, a couple of boxes of mac and cheese without the cheese works.  Save the cheese for something else, like dip.  If you have company.  We don’t.  We sprinkle it on cereal.

6. NO SALAD!!

[lee-romee]

spring recipes

desserts

carrot cake coffee cake

carrotcake muffins

coconut cupcakes with coconut cream cheese frosting

frozen yogurt bark

lavender loaf with blueberry icing

lemon zucchini cake

matcha amaretti cookies

rhubarb upside-down cake

robin's egg coconut cake with cream cheese frosting

sugar cookies

drinks

green smoothie

rose milk

strawberry latte

thandai (indian drink of nuts & spices)

entrées/mains

broccoli burrata pasta salad

greek yogurt chicken salad

seasame ginger steak skewers

spinach pasta

three-cheese lemon basil pizza

zucchini risotto

salads

herb, tomato, cheese salad

kale salad

koreiskaya morkovcha (russian/korean carrot salad)

spreads

golden beet hummus

garlic scape butter

roasted garlic white bean dip

lemon peel jam

ramp pesto

[rabbitcruiser]

National Spinach Day

This leafy green is packed with nutrients to boost your health and energy. Add it to your meals for a tasty and nutritious boost!

It’s not just Popeye who will be strong to the finish on National Spinach Day. In fact, anyone who chooses to celebrate the day by consuming some of this leafy green plant will get to join in on the health benefits as well!

Packed with nutrients such as Iron, Vitamin A and Calcium, spinach is known for being a healthy part of a balanced diet – but do we eat enough of it?

Well, that’s what National Spinach Day is all about!

History of National Spinach Day

Originally from Persia (the area that is now Iran), spinach made its way to China in the 7th century, where the people referred to it as the “Herb of Persia” or the “Persian Green”. The vegetable eventually ended up in Europe a few hundred years later, when it landed in Spain. In fact, for some time the English referred to spinach as “The Spanish Vegetable”. It didn’t make its way to being cultivated in North American until sometime in the early 1800s.

Possibly the most famous person in history to be associated with spinach is 16th-century noblewoman, Catherine de’ Medici, who ruled France from behind her three sons for many years. Originally from Florence, Italy, she moved to France when she married King Henry II. It is said that Catherine loved spinach and made sure her cooks served it at every meal. Because of this, even today, meals that are made with spinach are often known as “Florentine” in honor of the birthplace of Catherine de’ Medici.

This dark, leafy green vegetable that grows in groups that form a rosette-type shape is part of the “goosefoot” family, with its close relatives being Swiss chard and quinoa, as well as beets. Spinach has a few different varieties that offer different shapes and sizes of leaves.

Taking some time to celebrate National Spinach Day acts as a little nod to this tasty, healthy vegetable.

How to Celebrate National Spinach Day

While it might seem a little far-fetched to spend the day celebrating the wonders of spinach, it’s possible–and can even be a load of fun! People who want to celebrate National Spinach Day can employ a variety of ideas for ways to the day, it just takes a bit of creativity.

Consider giving these ideas a try or come up with other ideas of your own:

Try Creative Ways to Serve Spinach

Why not try a new recipe on National Spinach Day? Sauté it in olive oil and a little bit of garlic – or what about a baby spinach salad with mozzarella cheese, avocado slices, and crispy bacon crumbled on top? Delicious!

Other tasty ideas for meals that include spinach are:

Bacon, spinach, and gorgonzola pasta

Spinach, artichoke, zucchini dip (with pita bread or baguette)

Spinach spanakopita (a traditional Greek pastry dish)

Creamy spinach soup

Spinach lasagna (a vegetarian take on the traditional Italian dish)

Spinach pesto on flatbread pizza

Spinach quiche (also called Quiche Florentine)

Mushroom and spinach risotto

Some people like to purée spinach up and hide it in soups and pizza sauces for the finicky eaters in the family who may not prefer to eat it straight up.

So, no excuses – get your leafy greens down on National Spinach Day!

Learn About the Health Benefits of Spinach

Just like many vegetables, the healthiest way to serve and eat spinach is fresh and raw. However, even when it is cooked, it still remains one of the healthier vegetables. These are just some of the many nutritional benefits:

Fiber aids the digestive system

Vitamin A (carotene), for healthy organs and eyes

Iron helps with red blood cells and tissue health

Vitamin C, antioxidants, and a booster for the immune system

Folic Acid, useful in cell function and tissue growth

Calcium, essential for bone health

Antioxidants, help remove free radicals that cause oxidative damage

While spinach also has a small amount of natural sugars and carbohydrates, these are small in comparison to the myriad of other health benefits provided by this tasty veggie.

Try Growing Spinach in the Garden

Getting enough leafy greens in the diet is much easier for people who can grow their own! And, actually, spinach is not a particularly difficult one to grow. It’s an annual plant, meaning that it needs to be re-planted from seed each year, but it’s hardy and enjoys weather that is somewhat cool (but not cold).

National Spinach Day might be a bit too soon in the year to start a garden outdoors in many parts of the world. If this is the case, it’s simple to begin an indoor planting of spinach from seed and then move it outside when the weather permits. Spinach likes cool weather. So, as long as there is no risk of frost, the spinach plants should do fine outside in the spring.

As soon as the leaves are large enough to eat, the spinach is ready for harvest. It is healthiest when eaten as quickly as possible after harvesting. However, it can be stored, loosely packed, in a sealed plastic bag for several days. Don’t wash it ahead of time as it could get mushy. Simply wash it just prior to eating or cooking with it. It can also be frozen while it is still fresh.

Since it only takes about 6 weeks from the sowing of seeds to harvest time, it has a quick turnaround time. This means that it’s a great vegetable to grow in the spring as well as in the cooler autumn months so that there’s enough for the family to eat all throughout the growing season.

Take in Some ‘Popeye, the Sailor Man’

Some younger folks might not be familiar with the connection between Popeye and spinach. But those of a certain generation will possibly remember not only the Saturday morning cartoon but also the little jingle song that went along with it!

Going further back, even before it was an animated cartoon, more mature folks might remember that Popeye started out as a comic strip in the newspapers in the late 1920s. Eventually, decades later, a live-action film tribute was created in 1980, starring Robin Williams.

The theme of the character, Popeye, was that he was a rather average little sailor guy, with eerily large, tattooed forearms who smoked a pipe. And when he ate his spinach? Well, he would immediately gain superhuman strength and be able to punch the lights out of his arch-nemesis, Bluto, in order to help one of his friends who were in need. (Popeye and Bluto were constantly fighting over the affections of the tall, extremely skinny Olive Oyl.)

As it turns out, pop culture actually can have a positive influence on the world, proven by Popeye. After the character started eating spinach, children began asking for it and sales in the United States skyrocketed by one-third. That was quite a boost for the spinach industry–and the health of those children!

Source

[wardpayton]

Appetizers and Snacks - Hot Artichoke Spinach Dip

This rich, delectable hot artichoke dip is enhanced by the distinct flavors of three cheeses.

[xanadontit]

Here you go, @itwascaseybitch ❤️

I used fresh spinach because we had it on hand and it works great. This is so easy; the most labor intensive part was cutting up the bread to make crostini and you can easily skip that and buy them (or crackers or whatever).

[serpentae]

a few quick recipes for when you have no energy or time to cook, made in 10-45 minutes, 1-2 portions, also budget friendly (basic cooking knowledge assumed. sorry, no precise measurements in my kitchen, cook with your soul. I hope it makes sense):

cook pasta, mix with half a jar of pesto, sprinkle some cheese on top

wash and quarter unpeeled potatoes, season with a mix of olive oil, tsp of salt, half tsp pepper, two tsp of literally any herbs you have (provencal or za'atar are my favourites), and bake at 220°C until crispy. serve with a dip of your choice. or mayo. works too

mix 200 ml of milk with a pinch of salt and just enough plain flour to make it not too runny or too thick. might be around a cup. this makes 4 crepes. lightly fry on each side until golden brown. eat with whatever you have, sweet or savoury. non-stick pan needed

fry one onion, add bell pepper, (optional: ginger, garlic, half a chilli), add diced chicken, salt, and pepper, cook through, add a jar of any kind of curry sauce. eat with rice or bread

fry one onion and two cloves of garlic, add a can of diced tomatoes, salt, pepper, sugar, and basil, add half a tub of creme fraiche or similar product, blend, add some parmesan. serve with pasta. amazing sauce.

grate two medium carrots, saute on some butter with salt and pepper for like two minutes, add hot water (I boil it in a kettle), add noodles (rice vermicelli are the best), simmer until they're done, add parsley if you have it. soup.

saute halved cherry tomatoes on garlic and butter + oil until soft, add salt and pepper and chilli flakes, sun-dried tomatoes if you have them, add a bag of spinach, leave until wilted. add half a cup-ish of parmesan. mix with pasta. top notch

the same as above but with prawns instead of spinach if you're feeling fancy. cook prawns before tomatoes

saute 100g of mushrooms on garlic and butter with salt and pepper until there's no water left in them, add 150ml-ish of cooking cream, add half a cup of parmesan. mix with pasta

the same as above but with bacon lardons instead of mushrooms if you eat pork

fry an onion, add any veg you have (at least two kinds, I do pepper, courgette and mushrooms), stir fry until it's all done, spices: salt, pepper, paprika, garlic powder, a bit of curry powder, chilli. mix with cooked rice. lazy risotto.

grab a small tray of chicken thighs or breast, season with salt, pepper, chinese five spice or literally anything you like, bake at 200-220 until done. eat it like that. or with rice and you have two meals

fry an onion, add salt, pepper, and a bit of sugar, crack three eggs into it, scramble, mix with cooked pasta. optional: bacon or ham or smoked tofu if that exists in your country (lidl has it)

saute minced garlic on oil, add salt, pepper, chilli flakes, and juice from half a lemon, add broccoli, stir fry for a bit, add spinach (optional), add lemon zest and some parmesan. mix with pasta. more parmesan on top

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[liamkruger]

This creamy and tasty pasta dish takes the best parts of spinach artichoke dip and combines them with the comforting taste of pasta. It's a great meal for people who like pasta and dip!

Ingredients: 8 oz pasta of your choice. 2 cups fresh spinach, chopped. 1 cup artichoke hearts, chopped. 1 cup grated mozzarella cheese. 1 cup grated parmesan cheese. 1/2 cup cream cheese. 1/4 cup sour cream. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. To the pan, add chopped artichoke hearts and spinach. It's done when the spinach and artichokes are soft. Turn down the heat. Add the sour cream, mozzarella, parmesan, and cream cheese and mix them in until the cheeses melt and are well mixed. Toss the cooked pasta in the skillet with the cheesy spinach and artichoke mixture until it's all covered. Add pepper and salt to taste. Add two to three more minutes of cooking time until everything is hot. Serve hot, and if you want, top with more grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

Multidisciplinary Conference on Technology and Engineering

[omichefcookware]

🌧️ Popular Indian Snacks for Rain: Monsoon Cravings in Every Bite

Rainy days have a magic of their own. The smell of wet soil, the cool breeze, and the sound of rain tapping on your window often trigger one special craving—hot and spicy Indian snacks. Whether you're curled up with a book or chatting with family, these moments feel complete only when there’s something warm and delicious on your plate.

Let’s dive into some popular Indian snacks for rain that bring comfort and joy, plus why using Triply cookware makes cooking them even better.

🥔 Pakoras – Everyone’s Rainy Day Favorite

Nothing screams monsoon more than a plate of hot pakoras. Be it onion, potato, paneer, or spinach, these fritters dipped in gram flour batter and deep-fried till golden are irresistible. For the crispiest texture, it helps to fry them in a Triply Kadai. The even heat distribution prevents undercooked centers or burnt edges—perfect for batch frying.

☕ Masala Chai – The Ideal Pairing

Pakoras feel incomplete without a cup of masala chai. Boil it with crushed ginger, cardamom, and clove, and let the fragrance fill your kitchen. A Triply Saucepan works well here—it holds heat longer and doesn’t retain strong odors or tea stains.

🍜 Masala Maggi – Comfort in a Bowl

For many, Maggi is the ultimate rainy-day meal. You can keep it simple or dress it up with veggies, cheese, or masalas. Using a Triply Frypan helps avoid sticking and ensures the noodles and vegetables cook evenly without turning mushy.

🌽 Bhutta – The Street-Style Corn

Roasted corn on the cob, or bhutta, rubbed with lemon, chili, and salt, is a monsoon classic. If open flame isn’t available, you can roast it at home on a Triply Tawa, which gets hot quickly and gives that perfect charred flavor.

🧆 Aloo Tikki – Crispy & Filling

These shallow-fried potato patties are a street food favorite. Serve with chutneys and enjoy the crunchy exterior with a soft, spiced center. A Triply Wok or Frypan helps maintain crispness while using less oil and avoiding sticking.

🍲 Poha – Light, Yet Satisfying

Poha, or flattened rice, cooked with onions, chilies, and mustard seeds, is quick to prepare and easy on the stomach. Ideal for a relaxed morning when it’s raining outside. Cooking in a Triply Wok prevents burning and keeps the texture soft and fluffy.

🫓 Stuffed Parathas – Desi Monsoon Delight

Stuffed parathas—whether aloo, gobi, or paneer—are hearty and satisfying. They taste best when served hot with curd or pickle. Using a Triply Tawa ensures even browning and crisp edges without the surface wearing out over time.

🍝 Vegetable Upma – South Indian Classic

Upma made with semolina, veggies, and mustard seeds is a great alternative to heavier snacks. A Triply Saucepan is ideal for roasting the semolina evenly and cooking the mix to the perfect fluffy consistency.

Why Use Triply Cookware?

Triply cookware, with its three-layer construction (steel-aluminium-steel), offers:

Even heat so food doesn’t burn or undercook.

Durability—it doesn’t warp or peel.

Healthy cooking, thanks to its non-reactive stainless steel.

Easy cleanup, even after heavy frying or spice use.

☔ Final Thoughts

Monsoon and food are a beautiful combination. From crispy pakoras to warm upma, each dish brings its own charm. And with the right cookware, especially Triply cookware, your cooking experience becomes smoother, cleaner, and more enjoyable.

So next time the rain hits your window, head to your kitchen, heat up that pan, and treat yourself to something delicious.

[turtlefeed]

These stuffed spinach and ricotta dumplings are a tasty and healthy snack or starter. Fresh spinach, creamy ricotta, and Parmesan cheese come together to make a tasty filling that is wrapped in a soft dumpling skin.

Ingredients: 1 cup spinach, finely chopped. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 package dumpling wrappers round or square. Water for sealing dumplings. Vegetable oil for cooking. Soy sauce for dipping.

Instructions: Put the chopped spinach, ricotta cheese, grated Parmesan cheese, salt, and black pepper in a bowl. Mix the ingredients together well until they are all mixed in evenly. Place a dumpling wrapper on a clean surface. In the middle of the wrapper, put about 1 tablespoon of the spinach and ricotta filling. Wet your finger and rub the edges of the wrapper together. Press the edges of the wrapper together to seal the dumpling. Fold the wrapper in half to make a half-moon shape. For a nice look, you can crimp the edges with a fork. Do it again with the rest of the filling and wrappers. Put some vegetable oil in a nonstick skillet and heat it over medium-high heat. Make sure there isn't any contact between the stuffed dumplings as you put them in the pan. The dumplings should be cooked for two to three minutes, or until the bottoms turn golden brown. Carefully add 1/4 cup of water to the pan and cover it right away. For about three to four minutes, or until the wrappers clear up and the filling is hot all the way through, let the dumplings steam. Take off the lid and let the extra water drain away. Add one to two more minutes of cooking to make the bottoms crispy again. Place the dumplings filled with spinach and ricotta on a plate ready to serve. Serve hot with soy sauce on the side. Enjoy your dumplings filled with spinach and ricotta that you made yourself!

Prep Time: 20 minutes

Cook Time: 15 minutes

Think Out Education

[ezcater]

Ready to Eat More Greens This May? 3 Tasty Ways to Devour Veggies

Do you love dipping crunchy sugar snap peas in ranch dressing? Do thinly sliced radishes add the perfect boost of peppery flavor to your go-to sandwich order? Is roasted asparagus dusted with parmesan cheese and garlic your favorite side dish? Enjoying crispy, flavorful, and perfectly cooked veggies is one of the best parts of spring.

Plenty of delicious veggies are in season during May, so it’s easy to understand why this sunny month is National Salad Month and National Asparagus Month. If you want to eat more greens during May, here are three delicious ways to do it.

Go Green Together

Eating more vegetables and leafy greens is a great place to start if you want to expand your palate, get more vitamins, or feel strong and energized in time for summer. One of the best ways to stick to your nutrition goals is to find accountability buddies. If you and your coworkers love to order tasty lunches together or try new restaurants in your city, a team goal to eat more veggies during May can help everyone boost their veggie intake.

A reliable corporate catering platform can help you and your team explore local restaurants in your area, making it easy to find meals packed with fresh, seasonal produce. Plus, when you order from a corporate caterer with plenty of cuisines to choose from, it’s easy to find delicious, unique lunches.

Try Adventurous Salads

Let’s face it: Salads deserve a little more love. Even though these vitamin-packed plates are often demoted to a side dish, the right toppings can make salads a filling, flavorful meal. If you want to eat a little greener during May, try experimenting with fun salads topped with savory proteins and creamy dressings.

If you love ordering Mexican food for lunch, swap your burrito for a taco salad with ground beef, romaine lettuce, cherry tomatoes, shredded cheese, and a dollop of sour cream. This easy-to-customize salad is a great way to enjoy your favorite lunch with an extra helping of veggies. If you’re craving something sweet and savory, try a spinach salad topped with apple chunks, pecans, dried cranberries, and grilled chicken with a drizzle of your favorite dressing.

Snack On Extra Veggies

Just because you want to eat more vegetables and leafy greens during May doesn’t mean that veggies have to be the focus of every meal. Snacking on veggies can be a great way to get an extra boost of energy between meals, and eating them as a side dish can help you pack more vitamins into your favorite lunches.

Whether you’re catering Indianapolis team meetings or hosting a team lunch in Dallas, order a side salad or veggie platter to serve with your team’s favorite lunch. Just like every order of chicken wings needs carrot sticks and celery, a side serving of veggies can add a satisfying crunch to your next workplace lunch.

There are limitless ways to enjoy veggies, whether you douse them in ranch or add them to a smoothie. With these three tips, you can enjoy plenty of delicious veggies during May.

About ezCater

Need to find the perfect catering for an office lunch today? ezCater has you covered. ezCater is the online catering platform businesses trust. If you’re catering Columbus Ohio team lunch this afternoon or you need to see top-rated Portland catering menus for a big company event next month, ezCater connects you with top-rated area restaurants and streamlines the ordering process. Choose from all your favorite restaurants or explore new flavors. ezCater has partnered with over 100,000 restaurants and caterers across the country, including local mom and pop establishments and well-known national names. You can find mouthwatering meals in minutes! You can even rely on ezCater to find delicious vegetarian, vegan, kosher, halal, and gluten-free dishes sure to please.

Tailor your next lunch order to your team’s tastebuds at https://www.ezcater.com/

Original Source: https://bit.ly/4599ocJ