#and i made pasta salad and chip dip

[lazyfox411]

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[tearosesarts]

This past weekend I had a Halloween party, and I just wanted to show off the themed food we made!

Green punch, using green Hawaiian Punch, pineapple juice, Sprite, and lime sherbet

Spidery deviled eggs, using food coloring

Just our regular pasta salad, but with skeletongs!

Little pumpkins barfing chip dip

Mummy meatloaf, wrapped in bacon with little tomato eyes (and they also had mac-n-cheese inside!)

And for dessert, death by chocolate with gummy eyes and fingers! The gummies didn’t taste great with the chocolate and whipped cream, but it looked cool anyway.

[thistlesofgrace]

It was nice that I had today off. I slept in. Marinated some steak, made a pasta salad. Made a dip for chips. Still planning to make a cheesecake and some gf banana bread. I have mangos, peaches, blueberries and strawberries to top the cheesecake with. I plan to drop it off at a friends bbq tomorrow.

I experimented with this pasta salad. I used lemon infused olive oil and white balsamic vinegar for the dressing. The noodles are a garlic and chive noodle I found at the farmers market. Threw in some red onion, cucumber, garlic marinated olives and fresh mozzarella.

[ryttu3k]

Not a clue how many vegan followers who enjoy cruises I have, but I want to stick the pictures I took of the main dining room vegan options somewhere, and it may as well be here! We ate at the main dining room five of the seven nights. Will include the night, the official description, my image, and a brief thought.

This was for a seven-day Australian domestic cruise on Royal Caribbean's Brilliance of the Seas. The nights we skipped were days 4 (British night, vegan options were garden salad, butternut squash curry that was available in the buffet anyway, and a vegan berry sundae), and days 6 (Royal Night, the other formal night - vegan options were a citrus/avocado/melon salad, stuffed red bell pepper, and a chilled banana-cocoa custard). Our sailing did not include Mexican Night (disappointingly, some interesting stuff on there!) or Mediterranean Night (exact same items as Bon Voyage).

Day 1: Welcome Aboard

Starter: Roasted Tomato Soup. A blend of seasoned vine-ripened Roma tomatoes topped with crunchy garlic ciabatta croutons and basil pesto.

A very tasty small serve of soup.

Main: Herb-Crusted Stuffed Portobello. With vegan creamed spinach and fluffy vegetable couscous, baked until golden in marinara sauce and herb oil.

Whoops, I started on this one before I took a photo. It was very round! The couscous was good.

Dessert: Peanut-Caramel Bar. Crispy peanut butter rice square with a touch of maple syrup over a sweet mixed berry compote.

No compote, actual fresh berries. I do love peanut butter and caramel, although it did feel fairly simple.

Day 2: Italian Night

Starter: Golden Polenta Fries with Spicy Dip. Crispy baked corn polenta served with a chilled creamy hazelnut-red pepper spread.

Delish, the sauce was fantastic. Kind of wanted seconds.

Main: Vegan Spaghetti Bolognese. Al dente pasta in a rich marinara sauce with hearty mushrooms and a tofu crumble.

It was... edible! Bizarrely, the tofu crumble seemed to be silken tofu? I got the impression it'd be more parmesan-like. This one was just okay.

Dessert: Crumbly Oat and Berry Bar. Layers of jam and brown-sugar-crusted oats baked fresh and topped with berries and mint.

Very tasty, although again, it felt a bit basic (and there was no mint at all).

Day 3: French Night (formal)

Starter: Creamy Butternut Squash Soup. Roasted harvest squash blended with coconut milk topped with crisp toasted pumpkin seeds.

Only a small serve, but an excellent pumpkin soup.

Main: Spring Pea and Asparagus Risotto. Creamy short-grained rice in simmering pea and mint sauce with jumbo tender asparagus.

Felt... sparse. These are not jumbo asparagus, RC! The peas were either frozen or freeze-dried? Not great. Pretty disappointing for formal night.

Dessert: Dark Chocolate Chip Cookies. Homestyle favorite served with fresh raspberries.

These, at least, were delish. Raspberry, single, lmao. Odd choice for formal night, though.

Day 5: Caribbean Night

Starter: Green Lentil Soup. Hearty lentils simmered in a San Marzano tomato base with fragrant rosemary. AND Maple-Soy Tofu and Avocado Salad. Chilled marinated tofu tossed with plump grape tomatoes, ripe avocado, and toasted white sesame seeds.

Two, two vegan starters! Got both, for Science. The soup was delish, and the tofu was beautifully done, although avocado lovers would be deeply disappointed by only two little cubes.

Main: Stuffed Grilled Eggplant. Whole wheat couscous with pomegranate seeds and bell peppers layered inside grilled eggplant, with minted cucumber and a spring onion dressing.

No pomegranate to be found, but otherwise extremely tasty.

Dessert: Vegan Fudge Brownie. Rich chocolate brownie with sweet whipped cream and caramel sauce.

The 'cream' felt odd, but the giant scoop of ganache more than made up for it. Delish brownie, very fudgy and much better than the cakey brownies they had up at Windjammer.

Day 7: Bon Voyage

Starter: Pan-Seared Asparagus. Jumbo green asparagus with creamy white bean hummus and a hazelnut-basil pesto drizzle.

Again! These are not jumbo asparagus! Tasted great, especially the hazelnut pesto, and Mum and I both got seconds of it, just... not much to it.

Main: Vegetable Greek Moussaka. Layers of grilled eggplant, Roma tomatoes and tender potatoes and onion, topped with panko breadcrumbs and served with oregano-tomato salsa.

My favourite of the mains, really filling and tasty.

Dessert: Chocolate Cherry Tart. Vanilla tart shell with rich dark chocolate ganache and cherry filling, sweet whipped cream and lemon zest.

No lemon zest, but there was a maraschino cherry! Very tasty, albeit quite hard to eat! (The ganache would slide around on top of the cherry filling.) The whipped cream was a bit overly sweet.

Overall thoughts

Not bad, and there has at least been an attempt! Some items were... weirdly sparse, like the formal night risotto, and the starter serves were sometimes tiny. Also, they do not know the meaning of 'jumbo asparagus', apparently. Some pretty decent desserts, albeit some quite simple. On the plus side, it's not just a scoop of lemon sorbet or some fruit!

Vegans won't go hungry, although you may want a protein shake or bar or something too.

[majormeilani]

What do you think the different ahit characters would like to eat?

hmmmmmmmm….

i'll have to think what each one would like. i don't know how many characters you wanted so i'll try for all LOL.

long list in bound!!!!!!

hat kid: we know she likes cookies but i think she would probably like pasta dishes a lot and meaty foods tho i feel she's open to eating most anything and has a big appetite lol

bow kid: she likes all sorts of food same as hat kid but she's a little more "picky" and probably likes to eat things that are more consistent in texture, like snack foods or pastries. i also think she likes ice cream a lot and her fav flavors are strawberry and mint

mustache girl: probably kinda likes "childish" food like chicken nuggets and macaroni, french fries, ect. tho she probably does like certain types of fish and had to learn to cook it for herself. tho i think her parents used to make shrimp scampi for her so she probably likes that but hasn't had it in a long time.

cooking cat: to me, since she's a chef, she'd probably like very fancy dishes, like filet mignon and halibut fish is probably her fav. tho she's open to trying new things when cooking to experiment. maybe likes fruit salad too!

mafia goons: they like any food that can be made in large quantities, like cooked meats, fish and different types of vegetables tho sadly they're not very good at preparing them most of the time.. they also are probably fond of bread.

mafia boss: of course i think he'd like Italian food and gets VERY upset if someone prepares it in an improper way. favorites being italian classics like pizza and spaghetti. probably a garlic bread stan though LOL 

dj grooves: he likes lobster, crab and shrimp but i also for some reason think he likes soft pretzels ? lol i also think he likes boba tea and blueberries

the conductor: he's kinda basic and likes simpler stuff like typical dinner foods of steak, mashed potatoes. for some reason i think he'd be a sucker for strawberry cheesecake i dunno.

moon penguins: they like all sorts of fish but also i like to think they're a bit different from irl penguins in that they're omnivores so they're quite fond of different types of fruit and often like smoothies and such. probably also like sushi and other foods with raw fish

express owls: they probably eat things similar to irl owls do except they like their foods well prepared prior to eating. not to say that they can't sometimes eat stuff raw but most prefer to have their food prepared in a dish. most of them also will eat vegetables and salads too. they also probably like foods they can eat on the go since they seem to be always working.

snatcher: i know canonically he likes bacon and breakfast foods so he probably also likes pancakes and fruit parfaits. probably even likes waffles and sausage to eat as well LOL. tho i've always taken him as someone who likes tea and sugar cookies too

dwellers: they were kids so their favorite foods were probably things that were very sugary LOL like candies and cereal. and snack foods like cookies, crackers and chips. probably also liked to eat sandwiches and soup foods too. and cake!

subcon minions: similar to the dwellers, probably. y'know picture anything that a kid would prefer to eat if they had the choice. probably some are a bit more on the health side and like some vegetables they can dip in ranch and stuff

queen vanessa: we know she liked cookies from her diary so that was probably one of her favorites. tho she probably enjoyed being spoiled with fancy meals and eating desserts and candies, probably ate bon bons when she could lol

nomads: they are shown to eat eggs so definitely any dishes that incorporate the eggs. though i think they like dishes that have rice and veggies and beans and all sorts of things. they love to share food with each other i think, very much a friendly group

twilight goats/goats: the goats i feel eat a lot of veggies like irl goats. they like corn and carrots a lot and will also eat eggs from the bird house. they will eat meat sometimes but not often ?

the empress: i feel like she likes rice with beef stew or sometimes curry. also likes dumplings a lot, her favorites being beef and pork ones. she also has a bit of a sweet tooth and enjoys a nice bit of pumpkin pie or carrot cake.

metro cats: given all the food stalls they have, it seems a lot of them like fast food and things that require little prep to make. they seem to be busy and on the go all the time so they probably want to eat things that are ready to go. also like canned meats and milk.

walrus captain: he likes a lot of ready made foods and take out foods, especially given the take out containers that surround him. he does like fish and squid as well clam chowder sometimes. tho he appreciates it when the seals make him food.

seal crew: they love fish of course but a lot of them also like shaved ice and ice cream. they like anything that's sweet and surprisingly love food with veggies too.

if i forgot anyone i'm sorry LOLLL i tried to remember at the very least the most important canon character but i can do lesser ones too…

[helly-watermelonsmellinfellon]

I'm on a bit of a rant.

Dave is legit willing to do everything BUT lose the weight he needs for the surgery. He's known about this requirement since he was injured mind you. Mom told him no one will touch him at his current weight level, because there is always a risk of dying on the table during surgery and even greater with obese individuals in reaction to medications.

He ignored her, then got an arthroscopy and was told he needed additional work but that no one would take the chance on him cuz he's too overweight. He was told to lose 50lbs at the least. This was back in March of 2022. He bragged about how easy it would be. He then spent months using using money he did not earn, to buy himself chips, popcorn, and various other snacks during every shopping trip he went on.

And we found out because I'm nosy and don't trust him(mom doesn't either obviously but she's not able-bodied enough to check) and decided to inspect the drawers under the TV in the motel we were staying in. He was always blocking the drawers whenever he had to get something(rice, pasta, etc...) so when he was gone I snooped and found Twizzlers, Chips and Dip, Popcorn, Little Debbie snacks, and even more unhealthy shit he was keeping for himself. And he conveniently never had a receipt to give mom so she couldn't check.

He got called out. He didn't stop, he just stopped hiding it. He also decided to start buying 'vegan stuff' which equated to buying this 5oz cauliflower thing once a week and acting like he made some big change in his dietary habits.

Mind you, this entire time, he was only buying himself snacks with mine and mom's money. He wasn't getting the rest of us anything. And if he ever had to get someone a salad he threw a fit about it like he was using his own money or something.

So now he's trying to convince ppl he knew over a decade ago, who are vets that work in farms, to do the surgery on him cuz he doesn't want to lose the weight or pay for it now that he's lost his insurance(cuz he refused to do the steps necessary to keep tit btw). And none of them will help him because THEY FUCKING CAN'T! Legally and just in general cuz they don't have the training or qualifications.

All this because he doesn't want to eat healthy or exercise. Mind you, for a time we were allowed to stay in a hotel with a small pool and swimming was an acceptable exercise form and Bethy and I were swimming every day while he made every excuse on why he couldn't. Could walk out to the lobby and bother everyone for money or simply follow Bethy around cuz he was jealous that she made friends with ppl in the hotel, but couldn't find it in himself to exercise.

This must be a him specific thing because even I know men who aren't this fucking lazy.

Like, he wants his son's wife to do the surgery on him now! Cuz she was studying to become a nurse.

She lived in a nice apartment and her rich parents were paying for everything. Rent, school, and then gave her like a $2K allowance each month for whatever she wanted. She met his son and let him move in and gave him her allowance money and he wasted all of it in a week(he did this with his last 3 girlfriends btw). Her parents found out and forbade her from doing it again because he's a leech, and told her he's not on the lease and has to leave. She didn't listen and did it again. They stopped paying her tuition. She didn't stop the next month. They stopped paying her rent. She became homeless and came back with my step-brother to live with US. Dropped out of school and everything. And there's Dave telling her nurses aren't important anyway and love(more like utter blind loyalty to his son) was more important.

And now he's whining cuz she didn't finish her schooling, but still expects her to perform surgery on his leg and is bitching cuz she won't! She can't She literally cannot! She was nowhere near qualification to handle patients by herself, let alone be allowed to even assist in a surgery before she dropped out of school because of HIS SON!

He's so fucking ignorant and I'm so damn tired of him. He's physically capable of doing contracted volunteer work at the Salvation Army every day(of which both sides signed a contract to help us and yet they've not held up their end of the contract and it's been a month btw) but he can't exercise and eat healthy? We got whole wheat pasta out the ass, bags upon bags of brown rice in storage, and canned veggies from the food bank every week. It's not fun but it's there. There are options. He's just lazy.

[sereniv]

like its really fun to reconstruct your meals to be without alternatives, or at least cutting out most. but sometimes it can be boring

salad with italian dressing i like. crutons that juat happen to be vegan. but no cheese, but thats fine

sandwhich with no mayo but maybe avocado, still expensive but less, but have to prepare more. not too bad. but then no cheese or meat. but onions and pepper and idk could be done

burrito with vegetables chips and tortilla. no sour cream. pretty difficult because the sour cream adds moisture. no meat and cheese is fine. doable but not enjoyable. as in force myself to finish it

pasta with spaghetti sauce easy. bread but no butter, olive oil is fine enough I guess. no mac n cheese unless using nooch. mac n cheese a bust for me

snacks are nuts and chips and crackers and fruit. i start to get antsy and crave brand name snacks could probably manage tho

no ice cream. nice cream takes time.

roasted vegetables are good. no butter

no butter for rice. makes things bland

so overall if someone were like me, theyd get food but itd be depressing

if they were like me and were able to figure what was most important, and what was more manageable then i think theyd be well off

if they are able to splurge then go for it

for me sour cream is a must but i can lessen the amount i use. sandwhich doesnt need meat. roasted vegetable sandwich with cheese onion spreadable garlic sounds good

butter is a must mayo lasts a while like once a month if i focus on diversifying my meals

ice cream isnt necessary.

i have the time to do this. not everyone does it tkaes effort and energy to change stuff like this

because also, cravings and change and all that can be near impossible to deal with!

thats why you have to always check in with yourself. give yourself challenges this is why I say have FUN

Bc if you dont have a legitimate reason for yourself making these changes it just falls flat.

going vegan was easy. but going healthy non alternative plant based is hard.

i usually go good for the first week and then cave. as in processed foods are made to be addicting.

but im able to cut out ice cream bc after a while i stop craving it, as long as im allowing myself some chocolate like chocolate dipped banana or just chips out the bag.

Sour cream i can lessen bc i love going overboard with condiments lol which saves money

i used to use butter a LOT globs on pancakes and bread and in everything. thrn i switched to olive oil sometimes and also realized i used it in things that didnt need it like mac n cheese

like when you get comfy with alternatives (or the real thing) you forget what you can live without its like you just eat without thinking

i had a friend, and ive heard this in other ppl too- going plant based and cutting out cheese and meat even when they were the biggest meat and cheese eater. and didnt realize how much was just habit

and you never know until you keep at it. check in once a month and think about food

theres so many products that come out and its exciting bc i want to try it. and i usually do

i just got like 7 bags of jerky nearly 6 dollars for not that much. its not something i need or even need to be emotionally happy. so when they are gone im going to try and find an alternative to that alternative like make a trail mix

yknow what makes it easier? actually listing the food you eat as meals. being able to visualize it so its not just going off of what your brain tells your stomach and tongue.

or else you end up eating a whole bag of chips instead of just having a side of chips

[lovemesomesurveys]

I got that summertime sadness

have you ever gotten a blister on a place other than your hands or feet? Yeah, on my leg.  flip flops or bare feet? Neither honestly, I’m a socks or shoes person. I don’t like going barefoot or wearing shoes that show my feet.  do you prefer skimpy bathing suits or modest ones? Neither as well. Bathing suits are too revealing for me and I’m way too self-conscious for that. do you like the sounds of cicadas in the summer? I don’t really mind it.  do it yourself yogurt places, or they dip it for you ice cream shops? I do like being able to get my own and adding my own toppings. 

snow cone or slurry? What’s a slurry? Okay so upon Googling, I think they’re like slushes/icees? If so, then I’d go with slurry.  have you ever had an animal, other than an insect, wander in when you had t Another survey where the questions are cut off, wth.  have you ever bust through a screen? No, I’m not the Kool-Aid man.  have you had a summer romance? Yeah, you could say that.  did it last beyond summer? Yes. We had our thing off and on for 3 years.  what's your favorite way to cool off? Going to the beach.  when do you consider it "back to school" shopping time? I usually went like a couple weeks or so before school started.  do you have a pet that has a funny way of keeping cool? She doesn’t do anything unusual to keep cool.  do you go to public pools and water parks? No. have you ever taken your dog swimming? No. She’d have no interest in that.  what's a summer fashion trend you hate on guys? I don’t even know what the trends are.  how about on girls? *shrug* when was the last time you burned your feet on hot pavement? Never. do you drink iced coffee? Yeah. Hot coffee is the best, though.  what do you buy most often at a gas station convenience store? A drink and some snacks.  do you prefer home made ice or purchased ice? My family just buys it. I don’t use ice, so.  cubes or crushed? If I do get a drink with ice I don’t care what kind it is so long as it’s not too much.  what were you looking forward to this summer? I had been looking forward to the beach trips my mom, brother, and I were going to have. My health and this 3 month hospital stay put a damper on that.  is it happening like you hoped? Nope.  Thing you cannot do without at the beach? I bring snacks, drinks, sunblock, a little tent, and a jacket just in case.  AC or car windows open? AC for sure.  do you wear socks in summer? Yes, I wear socks year round.  favorite food at a cookout? Hot dogs, pasta salads, chips.  most hated food at a cookout? I usually like the food. At the cookouts I’ve attended anyway.  plain or flavored chips? I like regular and flavored chips. And dips. Gotta have dips.  do you see your friends more often or less often in summer? -- you and your bestie's dream vacation? -- You and your SO's dream vacation? even if you don't have an SO now How could I know where my non-existent SO would want to go? favorite summer event? The only thing I enjoy about the summer is going to the beach.  do you like outdoor concerts? Nah.  Thing you hate about summer? It’s miserably hot where I live.  last thing you found melted because you left it in the Sun? I have no idea. Probably ice cream when I was a kid.  Thing you only ever do or have in summer? I go to the beach more during that time of year than any other time.  have you ever tried to fry an egg on the sidewalk or hood of a car? No. does the summer heat make you feel more or less "randy" than the cool times The heat makes me miserable.  do you go on family vacations? Yeah.  do you do any school work during summer? I did when I took summer courses in college.  what date do you really feel summer begins? ends? It starts getting too hot here in May and goes until like mid October. Ugh.

[formeryelpers]

Gjusta Grocer, 105 Windward Ave, Venice, CA 90291

Love Gjusta but not the wait? Gjusta Grocer is where you should be going. They may not have the breadth of offerings as Gjusta but they have Gjusta baked goods, bread, salads, sandwiches, coffee/espresso bar, etc. And it’s not crowded. Plus, they don’t add the service fee that Gjusta does. You can also find interesting groceries too.

Gjusta Grocer has produce (looks like farmer’s market produce), eggs, beer, wine, pantry items (pasta, sauces, spices, tea, flour), snacks (chips, crackers, cookies), dairy, ice cream (Rori’s, Uli’s Gelato), cheese, and Gjusta items (dips, spreads, yogurt, olive oil, granola, etc.).  

Gjusta pistachio cookie ($3): how a cookie should be – chewy, moist, with crispy edges. Lots of chopped pistachios and maybe some citrus zest. Loved it.

Gjusta sheep’s milk yogurt with plum compote ($6): They make their own yogurt! Loved the tang. It seemed simple, natural, and not as sweet or processed.

Speculoos cookies ($12): not made by Gjusta, very cute stamped cookies. I think I’ve had them before.

I imagine that parking is hard to find. I didn’t see any Gjusta specific parking. There are a few tables outside if you want to dine there. Warning: the area is touristy with lots of homeless. It’s by the boardwalk.

5 out of 5 stars

By Lolia S.

[littleharpethcrossfit]

Thursday,  13  July,  2023........... Warmup........Power Cleans...... 7  Rounder.......Curls.

Hazy hot and humid.  Herb declared it perfect baseball weather.

Warmup:

4  Rounds

10  Squats

10  Push-Ups

10  Leg Raises On Rings

Strength

Power Cleans:         5 / 4 / 3 / 2 / 2 / 2

Touch   &   Go          Build In Weight

Armando/Bernie/Robert*=205     Ed/Timmy=185     Nathan=165     Smoothie/Sammy=155     Herb=145     Coach=115     Alicia=105     Joe=85     Sue=80     Linda/Shannon=75     Kayla/Sandy=65     Elisa=55     Faith (The Kid)/Sheryl=22     Angel=did it      Shane=Tardy 

Met-Con

7  Rounds

  3  Power Cleans     (Use .7  to  .8  X  Best Weight Above)

12  Ab-Mat Sit-Ups

15  Back Raises 

Only Once At The End..........On The Clock.

Run 800m / Row-Ski 1000m / Bike 2000m.

Sammy=11:46     Robert=12:38     Sue=12:54     Shane=13:13     Nathan=14:23     Timmy=14:30     Kayla=14:38     Armando=14:40     Ed=14:52     Smoothie=15:05     Alicia=15:08     Herb=15:10      Bernie=15:39     Joe=17:32     Miss Linda=19:03     Coach=19:10     Shannon=19:50     Sandy=20:01     Faith (The Kid)=24:01          Sheryl/Elisa/Angel=PJ      

Cool-Down

Dumb Bell Curls        10/10         5  Rounds

Notes:

Much grumbling afterwards from several of the Gentlemen, claiming that NO GIRLS did the Cool-Down Curls.  From my observation, more girls did the Curls than Gentlemen.

Nearly everyone here today could have done (and did) RX for the WOD.  At least 4 others did SUPER RX, doing much heavier Power Cleans than required.

The Kid continues to amaze.  She is very coachable and learned Power Cleans faster than any adult.  As is her custom, she eschews working out with the Girls, preferring the Center-Stage platform under the roof with the Big Boys.  Her coaches today were Robert, Armando, and the suspected pedophile Sammy D.

The food offerings on the picnic table were their usual dinner-skipping quality & quantity.  Dips/chips/crackers/nuts/raw veggies/Mexican Street Corn/Pasta Casserole/nice mixed greens salad and a fancy dessert that was much more than that snap crackle & pop cereal.

Since Old Tom and his usual bag of superb wines were missing, there didn’t seem to be enough to get everyone stupefied.   There were a few mutinous  murmurings quietly suggesting a cellar raid, however since I had already brought 5 bottles,  I wasn’t inclined to produce more.  After-all, There was an abundance of  BEER(S).

Kayla’s mom Sheryl made a repeat appearance again today.  I was desirous of sitting close to her and after a few glasses, get her to give me the low-down on her daughter’s salacious past history.  However, several others had the same idea and I had to wait in a long line of suiters.  

We quit a little earlier than usual, and 20 minutes after I got into the house the clouds busted wide open and it seemed like we must have got 3 inches of rain in 30 minutes.  It rained like the Days of Noah.

Saturday at 0730 and 0930.  

[menuandprice]

Side Dishes to Serve with Steak

Top Restaurant Prices - Website with The Latest Restaurant Prices. Side Dishes to Serve with Steak Need some inspiration on what side dishes to pair with your steak? There are a lot to choose from, actually. The key is to make sure the side dish compliments your steak instead of overpowering it. Here are our top recommendations:

1. Spicy slaw

Add some freshness to your meal by preparing a simple smoky slaw with a mix of Cajun potatoes and a dressing made of mayo, chili paste and mayo.

2. Macaroni & cheese

You can serve your steak with a small portion of good old mac n’ cheese for a savory pasta dish. Go for a rich creamy sauce topped with nuts to add some crunch.

3. Grilled tomatoes

This one is a steakhouse classic. In fact, Ruth’s Chris Steakhouse serves this as a side dish. You can add a hint of vinegar to bring out the sweet flavor to the tomatoes, as well as a dash of garlic and thyme.

4. Corn on the cob

Sweet corn that’s char-grilled to perfection and then rubbed with herby butter is a wonderful pair to steak.

5. Refried beans

Give your steak a taste of comfort with homemade refried beans served with sour cream, avocado and a pinch of paprika.

6. Spiralized veg

You can spiralize your favorite vegetable and then roast it to give it a shoestring fry appearance.

7. Mushrooms

Consider pairing your steak with roasted herby mushrooms mixed with parsley and garlic.

8. Mashed potato and gravy

This one is a classic and I would personally just go with this one when I’m looking for something familiar and comforting to go with my steak.

Steak Sauces

A quality steak and a simple side dish should be more than enough to make for a delicious meal. However, some people can’t seem to eat their steak without sauce. If you’re one of them, then this section of this article is for you. Here’s a list of our favorite steak sauces for you to try:

1. Peppercorn sauce

This is the classic steak sauce. Make your own peppercorn sauce in under 15 minutes with this recipe.

2. Bearnaise sauce

If you (or your guests) are steak purists then this French sauce would be perfect. The sauce has a mild vinegar tang and a hint of fresh tarragon.

3. Pesto sauce

This is not the same pesto you’d use in pasta but instead it’s a different version that works with steaks. It’s a mix of chili, watercress and hazelnuts.

4. Mushroom sauce

Prepare your own mushroom sauce using wild mushrooms, parmesan, soft herbs and white/red wine.

5. Flavored butter

Go for garlic, parsley and butter mix with a hint of chili and lime.

6. Chimichurri

This is a South American steak sauce made of garlic, shallots, chili and chopped parsley.

All Things Potato

Earlier in this post, I’ve included mashed potato in our list of side dishes. But apparently, potato deserves an entire section. If you want the classic steak and chips combo, here’s our list of options:

1. Traditional chips

Deep-fry your chips. Throw in some onion rings too!

2. Fries

Deep fried fries are always great for dipping.

3. Potatoes dauphinoise

If you want your side dish to be just as special as your steak, you can try this layered potato bake dish using veggies like celeriac, fennel and butternut squash.

4. Potato salad

Dress your potatoes with olive oil and vinegar for a lighter dish.

5. Mashed potatoes

You can add some mustard, garlic or horseradish to the classic creamy mashed potatoes. Want to learn how to make the best mashed potato? Watch this: Side Dishes to Serve with Steak Restaurant Staff Read the full article

[marybus74]

Buffalo Catering Firm, Full Service Catering, Weddings, Graduations, Events

Every slick and seamless wedding ceremony and the celebration runs like clockwork thanks to a group of execs behind the scenes. The cellular caterers would put together the menu primarily based on predetermined plans as specified by the shoppers. They would subsequently ship the meals to the apt location. This is the service best suited for those with a set budgetary criterion. Help service clients who're on a budget with some easy catering hacks. Opt for an entire menu of bite-sized meals over full meals to fill visitors up without overspending. forty nine Square Catering is a catering services company that serves the whole Bay Area, from Monterey through the Wine Country. The company is headquartered in San Francisco and is a most well-liked vendor of many venues scattered all through the town. Some of these venues embrace Aquarium of the Bay, Bespoke, The Warfield Theater, and the Yerba Buena Center for the Arts. The firm describes its food as “playful,” and visitors are encouraged to be artistic within the design of their menus for their visitors. NEW Client Services Get all the assist you want for your occasions because we know hospitality issues. Free Planning Tools Diagram occasions, wow attendees, and win clients with free planning instruments. We particularly appreciated the pasta bar and the meatballs are the best ever! I want the recipe to make for my new husband within the future☺. 200 Fresh New Catering Concepts Appetizers Any in style party caterer will let you know that the extra appealing the presentation, the more in style the hors d’oeuvres. Furthermore – truly artistic catering corporations such as ours really stand out when showcasing culinary abilities whereas craft wonderful arrays of new, attention-grabbing finger meals. These baby bell peppers are a fun, unique finger food visitors will love dipping! 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Snert is a thick pea soup, is eaten within the Netherlands as a winter dish, and is traditionally served with sliced sausage. French onion soup is a transparent soup made with beef broth and sautéed onions. 外燴 -a-leekie soup is leek and potato soup made with rooster inventory, from Scotland. Cazuela is a Chilean soup of medium thick flavoured inventory obtained from cooking several kinds of meats and greens blended collectively. Avgolemono is a Greek chicken soup with lemon and egg. It can also be prepared as a sauce. I have by no means made mushroom soup and I actually have been lacking out. Who would eat that may stuff after this ? This recipe alone is delicous, however I learn another recipes and took some hints to add to this one. I took it up a notch----so I added minced garlic 2 cloves, nutmeg 1/4 t, a coupleTblsp bitter cream and more sherry-- wow- yummy! This recipe will turn out to be a favourite for certain. Lump crab meat sautéed with exotic herbs, tomatoes, onions, and scallions, stuffed right into a China crab shell, topped with buttery breadcrumbs and baked till golden. Phở is Vietnamese beef or chicken soup with scallions, welsh onion, charred ginger, wild coriander , basil, cinnamon, star anise, clove and black cardamom. Kyselo is a standard Bohemian (Krkonoše region) sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs. Cullen skink, additionally from Scotland, is a fish soup made with smoked haddock, potatoes, onions and cream. Made this several times, have at all times needed a great cream of mushroom soup. I suppose 5 cups of mushrooms is difficult to follow, just use one package. Advantages Of Hiring A Social Catering Service And we offer distinctive venues for events of each dimension, including the elegant King Plow Event Gallery. Food stations create a social, laid again ambiance that can hold friends engaged and having fun. 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People can even serve amounts in accordance with their particular person appetites. Some will return for seconds if they’re still hungry or in the event that they wish to strive one thing they missed. Your labels can be as easy or as colourful as you would like to make them – dress them up if you're throwing a themed party. What works for one group might not work with another and be the best match on your event. Pro Ideas For Reserving Inexpensive Meals Truck Catering And because your attendees want to have something completely crazy to point out their friends that couldn’t make it to your occasion. This charming thought incorporates an artist’s palette as a serving platter for food. It’s the proper concept for a studio opening or art present but may be very effective in an occasion that is focussed on creativity. We’ve already talked about how food is more fun on a stick however the base you employ to assist your sticks can totally transform your catering display. For instance, if you’re internet hosting a guide launch or tutorial event this is a nice tie-in. Food truck catering could be enjoyable for your friends and it goes to be a singular expertise. You are hosting your first catering event but you don’t know your guests’ meals preferences? Attendees will have the ability to eat their favorite food from the buffet, selecting from many choices obtainable, and be fully happy. Our group has worked with numerous event planners, caterers, and different companies. We like creating delectable and entertaining menus. Our skilled cooks and caterers have years of expertise placing collectively incredible group occasions. 3 Catering Types If you purchase your supplies in bulk and stick with a easy menu made with inexpensive components, it is usually cheaper to cater your personal wedding ceremony. French fries are a common aspect dish served at fast-food restaurants and other American cuisine restaurants. Some restaurants offer a limited selection of side dishes which are included with the value of the entrée as a mix meal. In distinction, sometimes side dishes are ordered individually from an a la carte menu. The term might or might not indicate that the dish can only be ordered with different food. Sawgrass Marriott Golf Resort & Spa in Ponte Vedra Beach, Florida often creates wedding ceremony menus at her popular event venue and agreed that braised meats work splendidly for giant parties. If you desire a full course meal, you’ll require a number of small dishes. If you’re creating an action station, you must contemplate all the toppings and add-ins you want to supply. The most important facet of planning a wedding reception with DIY catering is organization. According to The Knot’s information, the average couple pays $70 a head to feed their reception friends, bringing most wedding catering fees over $9,000. If you’re in search of an economical way to cater your wedding ceremony, a DIY reception menu is a potential answer. Rather than serving a big entree course at your wedding ceremony reception, give your guests the possibility to try a wide range of objects by setting up small-plate stations. When your business dinner is on the line, don’t trust all your onerous work to some hotel or venue’s ‘event planner’ only takes care of you the day with out work. Our group partners with your small business throughout the whole process. No matter what services you need, you'll have the ability to rely on Event Solutions. All it takes is a telephone call, and your plated sit down dinner planning is taken care of- from begin to finish. Hand service is a really elegant, costly type of catering service that's sometimes used for small gourmet-meal functions. There is one server for every two guests and all friends at a table are served at exactly the same time. 69 Simple Summer Salad Recipes They’re the perfect pleasant mouthful that would be the speak of your celebration. This recipe comes collectively super simply and tastes delicious. It combines rooster breast, bacon, cream cheese, cheddar and jack cheese, and ranch seasoning on top of enormous flour tortillas. These delicious patties are made with chunky tuna, bread crumbs, chopped celery and pink pepper, eggs, and spices. Glass floating shows place all of the curiosity on the food as a outcome of everything else fades into the background. They have an ethereal high quality since you don’t notice plates, tablecloths, or other preparations. If you might have an outside or rustic-themed occasion, this idea might help you add peak to a buffet desk quickly and with belongings you probably already have available. Simply flip over several flower planters and lay a vintage board over high of it, creating a second tier to your desk. This pink, white, and blue dessert is one you might very properly find in your mom’s cookbook or a household journal but it is very festive and healthy. You can tailor it to the colors of your country or firm. Prosciutto-wrapped chicken breasts, breaded in Panko bread crumbs, then pan-fried in olive oil until flippantly golden and crisp. Serve every bit of chicken with marinated cherry tomatoes and creamy burrata cheese. The fall has turn out to be a season of birthdays for us. I have two totally different electrical serving warmers and I'm OBSESSED! I obtained one for Christmas a few years ago from Costco. It's excellent for food that you've made prematurely, and need to keep warm. Remember…even the best (and cheapest!) meals may be scrumptious and a crowd pleaser. Breakfast Sandwiches – Make a bunch of breakfast sandwiches.

[abiteofnat]

If you’re reading this, I’m coming back to Chicago, beetch

The non-existent rumors are true. After a brief 10-month exit from the city to soak up the fresh air and social distance-friendly suburbs, I am now returning to Chicago as a single, slightly more anxious version of myself. While I’m still trying to kick some of the anxiety and OCD that COVID-19 pushed from “lifelong tagalongs” to “all-controlling demons”, I feel 97% ready to be back where I feel most myself, and cannot wait to welcome that change. While that 3% still makes me a little uncomfy and hesitant, I’m a believer in pushing your boundaries to allow yourself to grow, and also, I am really sick of suburbs food. 

Ha! I joke. I wouldn’t move downtown simply for access to more diverse & higher quality food... or would I? All I know is while there are plenty of gems in the North Shore, I’ve eaten take out from all of them ten times over, and I did not foster my dislike of cooking out of nowhere. My parents do not enjoy cooking, my sister pretends to enjoy cooking, and I will cook if it is 5 ingredients or less. My latest speciality is a toasted bagel with butter, hummus, and EBTB seasoning. Voila. So when it comes to dinner, we are living off of a carousel of suburban favorites, and are losing steam as we are still not comfortable with dining inside (or dining inside in the city, where the fun food is). 

All of this to say, it’s exciting to imagine what life is going to be like in a few short weeks. While I’m still extra precautionary, I can’t wait to have my own space downtown, where I can enjoy coffee on my little balcony (!!!) and dream of the days friends can come squeeze into my studio safely while I lay out an entire table of sharable spreads and snacks from Ema (Charred Eggplant Spread is the best one, don’t fight me). 

So you may ask, how did you come to this decision to move to the heart of downtown out of seemingly nowhere, you hermit? 

It starts with my mom and I having a brief, simultaneous breakdown and coming to the conclusion that we would both feel comfortable doing a staycation downtown, as long as we wore masks, sanitized always, and braved the cold to eat outside. This was big for me! As a person with real OCD, not cute TV show “I have to keep my pens straight” OCD, this would be the most exposure I’d had to a lot of uncontrollable variables since the pandemic started. If you’re thinking, “you get to spend a weekend downtown in a hotel with your mom, shut up”, know that I hear you. I am unbelievably grateful that I’ve gotten this time with my parents, and that we can do a staycation. However, having anxiety comes at a cost, and that cost is blowing everything way the fuck out of proportion instead of being able to rationalize it sometimes. Let’s! Normalize! Having! This! Discussion!

So, we went downtown in early March for a two-night stay, and oh my goodness. The realization that we got to be in a different space, and do different things, and eat different food for a weekend made it feel like a legit vacation, and not like we drove 30 minutes to get there. The view from our room was of Michigan Ave, and hearing the traffic and seeing the people out and about instantly made me feel a sense of peace I wasn’t expecting. I’ve lived downtown for 6 years, but it always shocks me how much the city feels like an extension of me once I’m in it after being away. My mom and I went out for a walk (gentle yet forceful reminder to please wear a mask), then decided to grab dinner while we were out. The plan was to bring it back to the room, but there was a warm spell, and there just happened to be a table for two at Topolobampo on Clark, and suddenly we were sitting on the patio under the lights eating masa quesadillas dipped in a spicy salsa verde. It just happened!!! 

Before getting downtown, I was tentatively looking at apartments for the spring. I was looking at Lincoln Park, Old Town, maybe Lakeview, and came across a listing in the Gold Cost that caught my eye. That one was swiped out from under me within days, but I couldn’t stop thinking about the area. Then I discovered another unit that was available, and couldn’t shake it from my mind. Over mushroom tacos I discussed it with my mom, and we decided to go see it. Totally not what I had been planning for in terms of location, but why not? 

Once we polished off breakfast the next morning (Eggs Benedict with fried eggs, extra hollandaise) we headed out to see the place. Let me say I have never seen my mom fall in love with a single apartment I’ve lived in, and she was ALL. FOR. IT. Unreal reaction on her part. Once I saw the west-facing views and the incredible natural lighting, I was 100% in as well.

We spent the rest of the weekend wandering the downtown area, enjoying another dinner outside at The Gwen and my mom’s first visit to the Starbucks Reserve Roastery, which was 95% more empty than I’ve ever seen it given we went in a pandemic at 8:30PM. Shit on Starbucks all you want, but that Roastery is an incredible use of space (in non-pandemic times) and the coffee & Princi pastries are really, really good. 

When we got back home feeling refreshed and like we had actually gone on a vacation, I jumped into apartment shark mode real fast and signed as many documents as the very kind realtor could send over. One week later, whabaam, I was a Gold Coast girl. Ahem, *lady*. What better way to celebrate than going to Somerset and having the Rapini & Roasted Garlic Flatbread and Wild Mushroom Risotto? No clue. As I sat outside, yet again with my mom, I felt a wave of excitement come over me and realized, this is it. This is the sign and feeling I’ve been waiting for, telling me it’s time to move back to the city and start over. The creamy, herbacious risotto also helped solidify that. 

SO. After all of that, the news is I’m moving, and you’re probably wondering why I shared all of this on a blog about food. I meant for this post to be about everywhere I ate during my staycation, but realized quickly we ate at some very basic places - DELICIOUS, but still basic. Oops. Below are all the dishes I had and a rundown of the flavors, textures, etc., however don’t expect to find any new, revolutionary restaurants. Sorry! 

1. Topolobampo 

This Rick Bayless restaurant has been around forever, and unfortunately, you can tell by the interior. We’ve eaten here as a family a couple of times before, but never had a noteworthy experience. I can confirm that in a pinch, the patio covered in fun lights & mini piñatas, and the sharable, filling bites will do just fine. This was my first time going to a Mexican restaurant as a non-alcohol drinker, and instead of my typical mezcal margarita, I opted for a Fresh Limeaide which was refreshing and flavorful. We split the Guacamole and Chips, which if you’ve ever stopped at the Frontera in O’Hare, you know is good as fuck. It’s smooth, creamy, tangy, and topped with chopped onions and cilantro for a little crunch. It’s not the most life-changing, but it is consistently satisfying. Next, we got the Mushroom Tacos and Masa Quesadillas. The Masa Quesadillas were a fun surprise, as instead of a tortilla, the masa is what makes up the outside. They are almost like empanadas and stuffed with gooey, melty cheese, and come with a spicy salsa verde on the side. I would come back for these alone - they’re rich yet light, warm, and comforting, all the things you would want when dining outside when it’s still a little chilly. The Mushroom Tacos were quite frankly unreal, because whatever they seasoned the mushroom slices with and grilled them on made them taste unlike any mushroom I’ve had before. There was definitely some meat crossover on the grill, so don’t order those if you’re vegan, or ask them to prepare the mushroom separately. I however was LOSING MY MIND. Over mushrooms. The joys of being vegetarian! 

2. The Gwen

On a happening Saturday night in Chicago, Upstairs at The Gwen is sure to be a packed scene. Located in River North, this hotel bar/restaurant offers a somehow cozy rooftop filled with loungey couches, fire pits, and ambient lighting, even though you’re surrounded by apartments and skyscrapers and there is nothing “cozy” about River North. Every table was filled, yet since you’re outside and it’s fairy spread apart, it still felt safe. I got my new classic, a Lemonade, and we got the Burrata to start. With sourdough, roasted beets, squash, pomegranate, pistachio, & arugula, this plate was nothing short of mouth-watering. It has textures! It has flavors! It has pomegranate seeds, the TikTok must have of the moment! The bread was 10/10, the burrata was 8/10, and all of the toppings made for a very find bite of salad on their own. For my main I got the Lobster Fettucine, a beautiful bowl of “charcoal fettuccine with saffron-tomato sauce, lobster, calabrian chili butter, and basil-brioche crumbs” as listed on their website. Take any of those ingredients and it’s going to be delicious, but all of them TOGETHER? INCREDIBLE. The chunks of lobster were huge, absolutely making the dish worth its price tag, and the sauce was flavorful, unique, and unlike any sauce I’ve tasted in the last few years. It’s typical to do a squid ink pasta with seafood and tomato sauce, but the saffron added a new element I very much appreciated. 

3. The Starbucks Roastery 

I KNOW. THIS IS A TOURIST DESTINATION. All I am saying is if there’s no line, go get an iced latte with two packets of sugar in the raw. That’s all. It’s really good after something like, I don’t know, Lobster Fettucine. 

4. The Penninsula 

You cannot go wrong with hitting up The Penninsula for breakfast or brunch, especially if you are staying there and have the option to do room service. Typically we would go to Pierrot Gourmet, the cafe in the ground floor of The Penninsula, however it has been closed temporarily. If there’s one thing to order with your breakfast, it’s the smashed fingerling potatoes. Delish. 

5. Somerset 

Somerset is becoming a quick go-to of mine for an impromptu dinner downtown, given it’s in the heart of Gold Coast and is cute if you’re sitting indoors or outdoors. The food is nothing too innovative, but it is done well, which is the most important part with “cuter” restaurants that may focus on the Instagram appeal over the food sometimes. Each time I’ve gone I’ve gotten the seasonal flatbread and a pasta or risotto, usually something with mushrooms, and it’s always been plate-licking good. To drink, I got -you guessed it- a Lemonade! For dinner I went with the Wild Mushroom Risotto which was everything you could hope for in a risotto, topped with olive oil, herbs, and local parmesan. We split the Rapini & Roasted Garlic Flatbread which was as it sounds, flatbread covered in rapini, garlic, and ricotta, which added a nice crunch and had enough rapini to feel like it was replacing a boring vegetable side dish or salad. The patio vibes were wonderful, the judgemental girls in the greenhouses looked like they were having a good time, and our waiter couldn’t have been sweeter. I will be going back to try the Fontina Arancini, which I just noticed on the menu. FRICK. 

So there you have it, a very long-winded explanation of the last few weeks of my life and where you can find me on a staycation in Chicago. Hopefully once I move back to the city I’ll have endless new spots to try and won’t be basic anymore! 

Until next time, Happy Eating!

-Natalie 

[justanothercookery]

Birthday lunch

A Mexican-themed lunch for 35 on Saturday 21 August 2021

For my uncle’s 70th birthday party, my cousins and I laid on a Mexican-themed birthday lunch. Everyone enjoyed themselves enormously and in terms of catering for a crowd, this was very straightforward. (Yes, I find army-style cooking relatively easy, but this really was simple.)

We had tortilla chips set out on tables with pico de gallo, soured cream, and some shop-bought guacamole while people were arriving, saying hello, and getting drinks. For the buffet lunch, there were three burrito mixes: one vegetarian, one milder meat, and another spicier meat. There was a spicier red rice, a plain red rice, and a boiled rice. We had pico de gallo hot or mild, and with or without coriander. There were hot and mild smashed avocados. Oodles of sour cream and grated cheese, and corns on the cob.

For dessert, there was a choice of strawberry, chocolate, or vanilla ice cream with sauces, sprinkles, sweeties, and chocolate brownie. Okay, so maybe that isn’t very Mexican, but how can you argue with constructing your own sundaes? My cousin made the most beautiful strawberry and vanilla cake, and everyone was happy.

This, therefore, is how you cook for a crowd. My top tips: use the food processor to do as much heavy lifting as you can, and opt for pastes and purées where possible. Using a garlic purée will not compromise on flavour, but it will save your sanity when you have to peel and mince multiple bulbs, let alone cloves, of garlic. 

Do all of the onion in one go in the food processor. Weigh a peeled, trimmed onion for a rough weight, then weigh out the chopped onion according to each part of the recipe. Store each portion in airtight containers or labelled ziplock bags.

Do not baulk at the washing-up generated by mise-en-place. Measuring out three ramekins of the spice mix for each version of the burrito stuffing in one go is much easier than measuring out tablespoonfuls of spices each time you need to add them.

Very importantly, if you are using an ‘ordinary’ family recipe and scaling it up for the masses, always write out the multiplied version and work from that. Do not try to do the maths in your head as you go along. You will either forget or make an error.

Finally: stay calm and manage your kitchen. Ask for help when you need it and send people out of the kitchen if they are in your way or making you stressed. Remember to eat and drink, too.

Vegetarian burrito mix for 10 to 12 people

240g green lentils, washed and soaked in boiling water for 30 minutes

240g red lentils, washed

3 small-ish onions - chopped in the food processor

6 teaspoons garlic purée

1 1/2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoon red chilli powder

1 1/4 teaspoons dried oregano

3 cans chopped tomatoes (about 1200g)

3 cans black beans in water (about 1200g)

1/2 - 1 teaspoon sugar

1 tablespoon white wine vinegar

Salt and pepper

Oil for frying

Cover the base of a very large casserole dish with oil. Fry the onion until it is soft, adding a sprinkling of salt to stop it from burning. This will take about 10 minutes.

Squeeze in the garlic purée and stir it through for 30 seconds.

Tip in the coriander, cumin, chilli, and oregano. Stir thoroughly and fry for a minutes.

Add the lentils (drain the green ones) and mix them through the spices before pouring over the tomatoes and combining. Season with salt and pepper, the sugar and the vinegar. Bring to the boil and cook for five minutes. 

Pour in the black beans with their liquid and stir very carefully but thoroughly. Bring back to the boil and then reduce to a simmer. Cook covered for about 45 minutes, until the lentils are tender. Given the quantities, it might take closer to 55 minutes. Do not be alarmed. If you are worried it will dry out, add some vegetable stock.

Stir periodically to prevent sticking.

After 45 minutes, remove the lid and test and adjust for seasoning. Cook the mix for approximately another 10 minutes, but possibly longer, to reduce to a thick, rich burrito stuffing. 

Then either cool and refrigerate, reheating it in a hot oven for about 45 minutes when ready to serve. Or serve immediately.

Milder meat mix for 10 to 12 people

1.2kg best minced steak 

3 small-ish onions - chopped in the food processor

6 teaspoons garlic purée

1 1/2 tablespoons ground coriander

1 1/2 tablespoons ground cumin

1 teaspoons red chilli powder

1 1/4 teaspoons dried oregano

3 cans chopped tomatoes (1200g)

3 cans black beans in water (1200g)

1/2 - 1 teaspoon sugar

1 tablespoon white wine vinegar

Salt and pepper

Season the meat with salt and fry it over a high heat in a large frying pan until it is browned all over.

Remove it to the bowl of a large slow cooker, leaving the fat in the frying pan.

Cook the onion in the beef fat with a touch of salt until it is golden. Then add the garlic purée and cook it for 30 seconds more. Stir in the spices and oregano and cook for a minute before adding the vinegar and sugar. Mix well and then pour over the meat in the slow cooker. Mix again.

Add the tomatoes and black beans to the slow cooker bowl and season with salt and pepper. Mix everything very well and then cook it on high for four hours or low for six to eight hours. Check for seasoning and if you need to cook it for a while with the lid off to reduce it, so be it!

Spicier meat mix for 10 to 12 people

It’s the same ingredients and method as the milder mix, but triple the spices. So that’s 4 1/2 tablespoons each of cumin and coriander and three teaspoons of chilli powder. You can always put Tabasco or Mexican hot sauce on the table, too.

Spicy red rice for 10 to 12 people (this is sufficient for inside burritos, you’ll need more if serving as a chilli)

300g long grain white rice, soaked in cold water for 30 minutes

3 red onions, finely chopped in a food processor

3-4 teaspoons garlic purée

3-4 tablespoons tomato purée

1 tablespoon chilli paste

1 litre very weak vegetable stock

1/2 tablespoon salt

Neutral oil

Cover the base of a very large saucepan with oil. Fry the onion for 10 minutes until it is a soft mush.

Squeeze in the garlic and tomato purées and chilli paste and stir through the onion for a minute before tipping in the drained rice and coating it in the red mix. Salt it.

Pour over the stock and bring it to the boil. Stir well. Cover the pan with a lid and reduce to a simmer on the lowest flame. Cook for 15 to 20 minutes, or until all the liquid is absorbed and the rice is tender.

For the red rice, just omit the chilli paste.

Plain rice for 10 to 12 people

For the plain rice, bring a large pan of water the the boil. Salt it. Tip in 300g of long grain rice that you have soaked for 30 minutes and then drained. Cover the pan. When it returns to the boil, set a timer for four minutes. When the timer beeps, test the rice. If it’s ready, drain it very well and transfer it to a greased serving dish and cover it with foil if it has to wait for a few minutes. If it isn’t quite done, cook for another minute and test again. It shouldn’t take much longer. Do not let it overcook. 

Pico de gallo for 30 to 35 people for burritos (you’ll need more for tortilla chip-dipping)

Some people like it spicy. Some do not like coriander. This caters for all of them.

16-20 large tomatoes

4 red onions, finely chopped

8 tablespoons lime juice

Bunch of fresh coriander, chopped

4 (or thereabouts, depending on strength) red chillis, minced

Salt

Mark each tomato with a cross on the base and place in a large bowl. Cover with boiling water and leave for a minute. Drain.

Slip the skins off of each tomato and then quarter them, core and de-seed them, chop finely and place in a sieve.

When the tomatoes have drained, transfer them to a large bowl. Add the onion and lime juice and sprinkle with salt. Mix well and taste it. You may need more lime or salt. This is Bowl 1.

Remove half of the mixture to a clean bowl. This is Bowl 2. Into this second bowl, mix the finely chopped chilli. Halve this chillied mixture again, with half going into a fresh bowl, Bowl 3. To Bowl 3, add two tablespoons (or more, depending on your preferences) of chopped fresh coriander.

Back at Bowl 1, with the original tomato-onion-lime mix, halve it. You now have Bowl 1 and Bowl 4. Add two tablespoons or more of chopped coriander to one half, which will be Bowl 4.

You should have four bowls of pico de gallo:

Tomato-onion-lime

Tomato-onion-lime-chilli

Tomato-onion-lime-chilli-coriander

Tomato-onion-lime-coriander

Done!

And the rest

You will need at least two tortillas a person as well as soured cream, grated cheese, and avocado. We bought ready-smashed avocado, some with lime and some with chilli and lime. It meant we didn’t have to worry about ripe-or-overripe avocados. We also put out a bowl of salad as well as Tabasco and a Mexican hot sauce. There were mini corns-on-the-cob for those who wanted them, too. All they required was dunking in a pasta pan of boiling water for a few minutes. Sure, grilling them and smothering in soured cream, chilli, and cheese would have been delicious, but completely impractical. Know your limitations.

One of my cousins mixed margaritas, and we had wine, fizz, fizzy water, cordial, and juice. If we missed anything, and I really don’t think that we did, it wasn’t for a want of trying.

Now go forth and rock and roll.

[vegetalass]

RDR2 Boys Cooking + Eating Habits

Arthur 

Somebody else on here wrote some headcanons about Arthur not being able to cook and just eating microwave food all the time and I just have to say…. That’s canon 

Lowkey though he’s trying his best to get better at cooking

Probably the only thing he knows how to make is pasta 

He adds a bunch of random frozen veggies to water as the noodles are cooking 

And then smothers the whole thing in butter and calls it a meal

Or he puts marinara sauce on it straight from the jar 

And yes, that means it’s cold

He’s also getting better at friend rice, too

But he’s really bad at actually making rice 

If he doesn’t add too much water… He burns the bottom 

Charles makes a mental note to buy him a rice cooker for his birthday 

Makes his own popsicles out of random fruit juices and eats them 24/7 

Thinks this qualifies him as a chef

Eats pickles and olives straight out of the jar with a fork 

And sauerkraut too probably 

Just goes over to john’s house on his pizza nights 

Puts ketchup on eggs

John 

Pizza dad 

Probably orders pizza, salad, and a 64oz soda twice a week 

Everything else is just Dino chicken nuggets, Eggos, hot dogs, quesadillas, and frozen peas and corn 

Food you feed to little kids, basically 

Mostly because he does have a little kid 

But also because it’s easy and takes minimal effort and he doesn’t mind eating it, too

Abigail would be mad but she has no room to talk

The most you’ll see him actually make is buttered pasta (like Arthur) or sometimes beans and rice 

Abigail bought them a rice cooker a while ago so that’s one thing he doesn’t have to worry about 

Probably always has some type of dessert laying around 

Doesn’t mean it’s good, but it’s there 

Abigail buys a bunch of those gross, low calorie ice creams and John ends up having to finishing them 

Family lunches consist of a bologna sandwich on wheat bread with American cheese and mayo, a piece of fruit, a bag of chips or crackers, a go-gurt, and some gummies 

And yes he makes them for himself and Abigail too 

They’re all eating good at the Marston household 

(Not really)

Charles 

Everything he cooks are things that can’t be made in single batches 

Lots of healthy soups, chilis, stew, etc…

Most of the time, he makes too much of whatever it is so he always has leftovers 

Everyone is jealous when he brings them for lunch

Probably finds all of his recipes in the newspaper or random magazines he reads while at the grocery store checkout line

Everyone is like, “Charles… Why are you reading Women’s Fitness?” 

And he’s like, “Check out this salad recipe, though”

Puts hot sauce on everything 

Salad, macaroni and cheese, hamburgers... You name it 

And he’s the king of snacking

All of his snacks are healthy, though

Raw veggies and fruit and quinoa chips from Whole Foods or something like that

Nobody likes this

He’s one of those people who brings hard boiled eggs everywhere as a “snack,” too

And yea, he puts hot sauce on those, also 

He really likes those weird protein bars that are hard to bite into and taste like chalk 

The flavors are either normal stuff like white chocolate macadamia or Protein Power Punch with whey, chia and seaweed 

There’s no in between 

He’s also a charcuterie board legend

Hosea is jealous of this talent

Micah

Spends all his money on take out 

He’s totally one of those weird people who’s entire trash can is just filled with take out boxes and cans of coke or beer

Constantly eating fast food 

You ask him what he bought at the supermarket and he’s like “Pub mix and bud light” 

SIR 

Everything that he does manage to cook only involve one step of preparation 

Unseasoned, fried meats and boiled veggies 

Sometimes scrambled eggs and bacon

If he’s feeling fancy, he will make plain sandwiches

This is very rare, though

Can and will complain about anyone’s cooking

Even if it’s good and he he likes it

There are certain people he can’t do this to, though, or they won’t let him eat

The only person’s cooking he doesn’t complain about is Dutch’s

Constantly snacking from an entire party sized bag of chips

And yes, he eats straight out of the bag and wipes his fingers on his jeans

His oven is dirty

Hosea 

A meal for him is probably a handful of almonds and an applesauce or yogurt cup 

He is constantly making a bunch of those Tik Tok recipes where you just put a bunch of random stuff into your crock pot and add ranch seasoning and cream cheese

*insert all of those memes about mom pulling out the crock pot*

If you complain, he says “Well, you’re always welcome to cook, too”

Wears an apron when he cooks

Constantly eating plain toast with butter

And bananas 

And cheese sticks

Thinks that this makes him “healthy” 

Definitely likes to snack on those cocktail fruit cups and canned mandarin oranges

His entire freezer is just full of ice cream 

It’s all weird flavors like Cherry Garcia, chocolate banana, and pistachio though

Everyone hates him for this

Raisins are his late night treat 

Has a secret stash of candy no one can find 

That’s okay though because it’s mostly Werthers Originals

And Chiclets gum

He picks out all the orange ones, though

Dutch

Tries to re-plate takeout so he can call it his own

Everybody sees through this but they stopped commenting on it like four Thanksgivings ago 

Buys a bunch of those meals from Costco that all you need to do is heat up in the oven

He does like fast food but only from the less popular places

Carl’s Jr., Wendy’s, BK, Arby’s, etc. 

A&W, too, because he’s old and weird

He can totally cook, he just never does 

It’s just normal stuff like spaghetti and meatballs or chicken and rice, though

Tuna fish casserole

He over-seasons everything, though

Mostly because he’s trying to prove that he’s a good cook 

Eats dessert twice, every night 

Once right after dinner, and then later when he’s feeling like a treat 

Will eat in bed

Uses a little bib and tray and everything 

Likes pumpkin and sunflower seeds

Would eat hot wings with gloves on 

He’s the one who taught Arthur to put ketchup on eggs 

Kieran 

The second I realized that Kieran would probably be white trash, my life changed 

Hamburger Helper meals for LIFE

That one cheeseburger pasta? Kieran probably eats that three times a week 

He 100% makes the ketchup-butter sketti from Honey Boo Boo 

“It’s been a while since I done had roadkill in my belly”

His favorite dessert is ambrosia salad or that weird yogurt/Cool Whip covered jello that was popular in the 2000s

Probably has a TV dinner every once in a while, too

Instant mashed potatoes and minute rice type of guy 

Also gives me big microwave cheddar broccoli vibes 

I’ve said this before, but his house is probably stocked with all kinds of on-brand goodies 

Probably always has some kind of chip and cookie around 

Eats dinner in front of the TV

Dips french fries in mayonnaise

All of this said though, he isn’t a picky eater and will eat whatever is put on his plate 

That’s why he’s great to take to restaurants, because he never complains

Honestly it’s just so sweet to think of him making big crockpot meals to share with ppl even if his cooking is a lil.... strange 

Javier

Thinks that the hot dog combo from Costco is a suitable dinner 

Also gets hot food from the grocery store for dinner a lot

Literally will just heat up a can of something and eat it plain 

Beans, chili, soup… 

Doesn’t doctor it up or change it at all 

He’s happy to share but no one wants any

Chips and dip, 24/7

And it’s just Tostitos Hint of Lime chips and hummus

Probably puts hummus on everything, too 

Corn chips, tortilla chips, tortillas, vegetables, sandwiches, etc. 

Will put anything in a tortilla and call it a sandwich 

Eats leftovers cold 

The rest of the gang thinks this is a sin

Makes stir fry with whatever is laying around the house

It’s a little gross because he will try to add leftover beans

Refuses to eat fast food

The only exception he’ll make is for french fries and ice cream

Walks around and eats at the same time

Isn’t above asking the other boys to share with him 

Despite the fact that this only happens if what they’re eating is good

Which is almost never

Sean

Sean can’t cook. That’s the end of it

The most he can make is that weird microwave Mac and cheese where the pasta is boiled in the mug?? 

He never does it tho and just sticks with the normal, frozen Mac and Cheese you can microwave instead

Uses his microwaving ability to make mug cakes

And microwave scrambled eggs

Burns his popcorn every single time

He’s probably set of the smoke detector or fire alarm multiple times

He’s Irish though so of course he’s addicted to potatoes and cabbage

And since he’s from the UK, he likes stuff like beans on toast and marmite

He’s a little nasty too so catch him eating bologna sandwiches on wonder bread

Not even the Marstons are that bad

When he does get takeout, he overspends trying to use a delivery app 

He’s like, “And do I need the extra side of special sauce for $5…? Yes.” 

Cooks like this