#art fresh off the griddle

[flapjack-biscuit-scone]

"hey wait a sec—"

[bestoffsetsmokers]

Unleashing Flavor: The Ultimate Guide to Camp Chef Smokers and Grills

Hey there, fellow flavor enthusiasts! If you're reading this, you're probably on the quest for the perfect outdoor cooking experience. Look no further, as we dive into the world of Best Camp Chef Smokers and Grills – the unsung heroes of backyard barbecues and camping feasts.

Setting the Stage: Why Camp Chef?

Before we jump into the juicy details, let's address the burning question: Why Camp Chef? Well, my friend, it's all about versatility, reliability, and that unbeatable smoky flavor. Camp Chef has earned its stripes in the culinary arena, crafting tools that turn ordinary meals into extraordinary adventures.

Chapter 1: Unveiling the All-Stars – Camp Chef's Top Smokers

1.1 Sear Box Smoker – A Game Changer

Picture this: sizzling steaks, perfectly seared to mouthwatering perfection. The Sear Box Smoker from Camp Chef is the secret weapon behind those grill marks that make your neighbors jealous. It's not just a smoker; it's a flavor-sealing, searing marvel.

1.2 SmokePro DLX – The King of Consistency

Consistency is key, especially when it comes to smoking. The SmokePro DLX reigns supreme in this department. Set it and forget it – this smoker maintains a steady temperature, ensuring your brisket is as impeccable as your first attempt.

Chapter 2: Grilling Glory – Camp Chef's Finest Grills

2.1 Woodwind SG – Where Innovation Meets Tradition

Ever wished for the smoky richness of wood-fired grilling without the hassle? The Woodwind SG grants your wish. This grill combines innovative features with the timeless allure of wood smoke, creating a culinary symphony right in your backyard.

2.2 Flat Top Grill 600 – Griddle Me This

For the pancake lovers and stir-fry enthusiasts, the Flat Top Grill 600 is a flat-out game-changer. Versatility is its middle name, offering a spacious griddle surface that transforms your backyard into a five-star breakfast joint.

Chapter 3: Navigating the Features

3.1 Slide and Grill Technology – A Griller's Best Friend

Let's talk tech. Camp Chef's Slide and Grill technology puts you in control. Slide it open for direct flame grilling, or slide it closed for indirect smoking. It's the swiss army knife of grilling, giving you the power to master any culinary technique.

3.2 Smart Smoke Technology – Smoking Made Simple

Smoking, simplified. Smart Smoke Technology lets you set the smoke level and forget about it. Camp Chef takes the guesswork out of smoking, leaving you with more time to enjoy the aroma wafting through your backyard.

Chapter 4: Beyond the Backyard – Camp Chef On the Go

4.1 Pursuit Portable Pellet Grill – Adventure Awaits

Who said incredible flavor is reserved for home? The Pursuit Portable Pellet Grill lets you take the Camp Chef experience wherever you roam. Camping trips, tailgates, beach parties – your culinary adventures know no bounds.

4.2 Camp Chef Oven – Baking in the Wilderness

Yes, you read that right. Camp Chef goes beyond grilling with its portable oven. Bake fresh cookies in the mountains or cook up a casserole by the lake – because roughing it should never mean sacrificing good food.

Chapter 5: Tips and Tricks for Mastering Your Camp Chef

5.1 The Perfect Smoke Ring – Patience Pays Off

Achieving that coveted smoke ring takes time. Patience is the secret ingredient. Low and slow is the mantra. Let your Camp Chef smoker work its magic while you enjoy the anticipation.

5.2 Grilling Hacks – From Novice to Pro

Become the grill master you were born to be with these pro tips. From the art of indirect grilling to mastering the reverse sear, Camp Chef grills open the door to a world of grilling wizardry.

Chapter 6: Maintenance and Care – Keeping the Flame Alive

6.1 Cleaning Made Easy – A Spotless Legacy

To ensure your Camp Chef smoker or grill stands the test of time, regular cleaning is a must. Fear not; Camp Chef designs its products with user-friendly maintenance in mind. A clean grill is a happy grill.

6.2 Seasoning Rituals – Enhancing Flavor Over Time

Just like a well-seasoned cast-iron skillet, your Camp Chef smoker benefits from a seasoning ritual. Embrace the process; each use adds a layer of flavor that elevates your culinary creations.

Conclusion: Flavorful Horizons Await

And there you have it – a deep dive into the world of Camp Chef smokers and grills. From backyard barbecues to mountain escapades, these culinary companions are ready to turn your meals into memorable experiences. So, what are you waiting for? Unleash the flavor, and let the grilling adventures begin!

[luxoglamping]

The Ultimate Guide to Glamping Food Ideas: Elevate Your Camping Recipes

Glamping Food Ideas for your Adventure

Are you ready to take your camping experience to the next level? Imagine enjoying gourmet meals in the heart of nature, surrounded by the beauty of the great outdoors. This comprehensive guide will introduce you to the art of glamping cuisine, providing you with a collection of mouthwatering camping recipes that will make your next camping trip an unforgettable culinary adventure.

Glamping Breakfast Ideas That Will Kickstart Your Day

Kick off your glamping day with a hearty and satisfying campfire breakfast. 

Campfire Breakfast Burritos:

Wrap up scrambled eggs, sautéed veggies, cheese, and your choice of breakfast meat (bacon, sausage, or ham) in tortillas.

Heat them over the campfire or on a grill until they're warm and slightly crispy.

Top with salsa, sour cream, or avocado for added flavor.

Dutch Oven Frittata:

Prepare a frittata with eggs, cheese, diced vegetables, and herbs.

Cook it in a Dutch oven over a campfire or on a portable stove until it's set and lightly browned.

Slice it into wedges and serve with a dollop of yogurt or a sprinkle of fresh herbs.

Homemade Granola with Yogurt and Berries:

Bring along a batch of homemade granola filled with oats, nuts, seeds, and dried fruits.

Serve it with Greek yogurt and fresh berries for a healthy and satisfying breakfast.

Overnight Oats:

Mix rolled oats with milk (or a dairy-free alternative), honey, and your favorite toppings like chopped nuts, berries, or sliced banana.

Let it sit in an airtight container overnight for a quick and nutritious breakfast.

French Toast Skewers:

Prepare French toast by dipping bread slices in an egg and milk mixture, then cooking them on a griddle or in a pan.

Cut the toast into bite-sized pieces and thread them onto skewers along with fresh fruit.

Drizzle with maple syrup or dust with powdered sugar.

Breakfast Quesadillas:

Fill tortillas with scrambled eggs, shredded cheese, diced bell peppers, and a touch of salsa.

Cook them on a griddle or over the campfire until the tortillas are crispy and the cheese is melted.

Slice into wedges and serve with hot sauce.

Pancakes or Waffles:

Pre-make pancake or waffle batter at home and store it in a sealable container.

Cook fresh pancakes or waffles on a portable griddle or campfire skillet.

Serve with butter, syrup, and your favorite toppings.

Smoothie Bowls:

Blend frozen fruits, yogurt, and a splash of juice or milk to create a thick smoothie.

Pour it into bowls and top with granola, sliced bananas, berries, and a drizzle of honey.

Avocado Toast:

Mash ripe avocados and spread them on toasted bread.

Top with sliced tomatoes, poached or fried eggs, and a sprinkle of salt and pepper.

Camping Omelets:

Beat eggs in a sealable plastic bag, then add diced veggies, cheese, and cooked sausage or bacon.

Seal the bag and place it in boiling water until the eggs are set.

Carefully remove the omelet from the bag and enjoy.

Satisfying Your Morning Cravings with Indulgent French Toast

Indulge in the delightful flavors of French toast made over the campfire. Learn how to create this classic breakfast treat, complete with toppings like fresh berries and a drizzle of maple syrup. It's a breakfast that's both comforting and luxurious.

Hearty One-Pot Breakfast Recipes for Campers of All Ages

Start your day with a hearty and satisfying one-pot breakfast. These recipes are perfect for campers of all ages and can be customized to suit your taste. From breakfast burritos to skillet cornbread, you'll find breakfast ideas that are both delicious and easy to make.

Stuffed French Toast to Start Your Day with a Sweet Twist

Take your breakfast to the next level with stuffed French toast. Learn how to create this decadent morning treat, filled with creamy fillings and topped with your favorite toppings. It's a breakfast that's sure to impress.

Morning Meals Made Easy: Breakfast Ideas That Take Less Than 30 Minutes

For those busy mornings when you want a quick and satisfying meal, we've got you covered. Discover breakfast ideas that take less than 30 minutes to prepare, ensuring you have more time to enjoy the great outdoors.

Campfire Breakfast Quesadillas:

Heat a skillet over the campfire or portable stove.

Place a tortilla in the skillet and add shredded cheese, scrambled eggs, diced bell peppers, sautéed onions, and your choice of cooked breakfast meat (such as bacon or sausage).

Top with another tortilla and cook until both sides are golden brown and the cheese is melted.

Slice into wedges and serve with salsa for a hearty and satisfying breakfast.

Easy Glamping Pancakes:

Prepare pancake batter at home and store it in a sealable container.

Heat a griddle or skillet over the campfire or portable stove.

Pour pancake batter onto the hot griddle to create fluffy pancakes.

Add optional toppings like fresh berries, chocolate chips, or chopped nuts.

Flip the pancakes when bubbles form on the surface and cook until both sides are golden brown.

Serve with butter and maple syrup for a classic and quick morning meal.

Yogurt Parfait with Granola and Fresh Berries:

Layer Greek yogurt, granola, and a variety of fresh berries (strawberries, blueberries, raspberries) in a mason jar or a portable container.

Drizzle honey or maple syrup for added sweetness if desired.

This quick and healthy breakfast is both satisfying and nutritious, perfect for a busy 

Lunch on the Go: Easy and Delicious

Crafting a Campfire Pizza That Rivals Your Favorite Pizzeria

Turn your campsite into a pizzeria with our campfire pizza recipe. Discover the joy of making personalized pizzas with a variety of toppings, all cooked to perfection in a portable pizza oven. Your campmates will be amazed by your culinary skills.

One-Pot Wonders: Lunch Ideas for Glampers on the Move

When you're out exploring the wilderness, a one-pot lunch can be a lifesaver. We'll provide you with easy and delicious one-pot lunch recipes that require minimal effort but deliver maximum flavor. Say goodbye to complicated campsite cooking.

Elevating Your Campfire Cooking with the Perfect Kebab

Kebabs are a campfire favorite for a reason—they're easy to make and bursting with flavor. Learn the art of creating kebabs with the ideal balance of meats, vegetables, and seasonings. It's a simple yet satisfying lunch option for glampers on the move.

The Convenience of Foil Packets: Shrimp Boil and More

Foil packets are a camper's best friend when it comes to easy and convenient cooking. Explore the world of foil packet recipes, including a delectable shrimp boil that's bursting with flavor. These recipes are perfect for glampers on the go.

Glamping Gourmet: Creating Restaurant-Quality Meals

Gourmet food can elevate your glamping experience. Here are some gourmet food ideas and recipes for your glamping adventure:

Grilled Steak with Chimichurri Sauce:

Season your steak with salt, pepper, and olive oil.

Grill it over an open flame or on a portable grill to your desired level of doneness.

Serve with homemade chimichurri sauce: Blend parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes.

Lobster Tails with Garlic Butter:

Split lobster tails in half lengthwise.

Baste with melted garlic butter and grill until the meat turns opaque and slightly charred.

Garnish with fresh lemon juice and parsley.

Truffle Mac and Cheese:

Prepare mac and cheese using your favorite recipe.

Add a drizzle of truffle oil or truffle butter for an indulgent twist.

Top with breadcrumbs and bake until golden and bubbly.

Stuffed Bell Peppers:

Hollow out bell peppers and stuff them with a mixture of cooked quinoa, sautéed vegetables, herbs, and cheese.

Roast them on a campfire grate or in a Dutch oven until the peppers are tender and the filling is heated through.

Grilled Shrimp Skewers with Garlic Aioli:

Thread marinated shrimp onto skewers and grill until they turn pink and slightly charred.

Serve with a side of homemade garlic aioli for dipping.

Caprese Salad with Balsamic Glaze:

Arrange layers of fresh mozzarella, ripe tomatoes, and basil leaves on a plate.

Drizzle with balsamic glaze and olive oil, and sprinkle with salt and pepper.

Risotto with Wild Mushrooms:

Sauté a mix of wild mushrooms in butter until they release their moisture.

Stir them into a creamy risotto, adding Parmesan cheese and fresh herbs for extra flavor.

Seared Scallops with Lemon Herb Butter:

Season scallops with salt and pepper.

Sear them in a hot skillet with melted lemon herb butter until they develop a golden crust.

Gourmet Sandwiches:

Create gourmet sandwiches with ingredients like prosciutto, brie cheese, arugula, and fig jam on artisan bread.

Wrap them in foil and heat them gently on a grill or campfire grate.

Gourmet Cheese and Charcuterie Board:

Assemble a selection of high-quality cheeses, cured meats, olives, dried fruits, and artisan crackers.

Enjoy as a light and sophisticated glamping snack.

Vegetarian Stuffed Portobello Mushrooms:

Remove the stems from portobello mushrooms and fill them with a mixture of breadcrumbs, garlic, herbs, and cheese.

Grill or roast until the mushrooms are tender and the stuffing is golden.

Foie Gras with Toast Points:

For a truly gourmet touch, consider serving foie gras with lightly toasted brioche or baguette slices.

Savoring the Flavors of Paella Cooked Over an Open Fire

Transport your taste buds to Spain with our campfire paella recipe. Discover the magic of cooking seafood, saffron-infused rice, and an array of flavorful ingredients over an open flame. Paella is the epitome of glamping cuisine, and we'll show you how to master it.

The Magic of Cast Iron Skillet Cooking: Dinner Ideas for Glamping Perfection

Cast iron skillets are a staple of outdoor cooking, and for good reason. We'll share a variety of dinner recipes that showcase the versatility of cast iron skillets. From seared scallops to savory risotto, you'll learn how to create gourmet meals under the stars.

Dutch Oven Delights: Chili and Cornbread Like You've Never Tasted Before

Dutch ovens are another essential tool for glampers. Explore the world of Dutch oven cooking with our chili and cornbread recipe. It's a hearty and satisfying meal that will warm your soul on cool evenings by the campfire.

Campfire Classics and Beyond

Reviving Campfire Classics Like S'mores and Hot Dogs

No camping trip is complete without classic campfire treats like s'mores and hot dogs. We'll share tips for perfecting these beloved classics, ensuring your campfire snacks are nothing short of delicious.

Creative Toppings to Enhance Your Campsite Dining

Elevate your campsite dining experience with creative toppings for your favorite dishes. Whether it's adding gourmet condiments to your hot dogs or experimenting with unique pizza toppings, we'll inspire you to get creative with your campfire cuisine.

Dessert and a Nightcap: Enjoying a Bottle of Wine with a Bit of Planning

Cap off your glamping day with a dessert that pairs perfectly with a bottle of wine. We'll provide dessert recipes that are easy to prepare at the campsite, allowing you to unwind and savor the evening under the stars.

Glamping Dinner Ideas: Delicious Campfire Recipes

The beauty of these dinner recipes lies in their simplicity. They're designed for easy preparation, allowing you to spend more time relishing the serene atmosphere and less time in the kitchen. Let's explore the step-by-step process for creating these mouthwatering dishes.

Grilled Lobster Tails:

Indulge in luxury with succulent lobster tails seasoned and grilled to perfection.

Stuffed Bell Peppers:

 Enjoy a hearty and wholesome meal of bell peppers filled with a medley of flavors.

Gourmet Campfire Pizza:

Create personalized pizzas with a variety of toppings, and cook them in a portable pizza oven for that perfect crispy crust.

Grilled Vegetable Skewers:

Savor the flavors of the great outdoors with skewers loaded with marinated veggies, grilled to smoky perfection.

Savory Foil Packets:

Prepare foil packets filled with seasoned proteins like chicken, fish, or tofu, along with your choice of vegetables and herbs. Cook them over the campfire for a delectable, no-mess meal.

Camping Tacos:

Set up a DIY taco station with tortillas, seasoned ground meat or plant-based alternatives, and an array of toppings like lettuce, cheese, salsa, and guacamole.

Mouthwatering BBQ Ribs:

 Slow-cook tender ribs on the grill, basting them with smoky BBQ sauce for that irresistible glamping feast.

Cast Iron Skillet Steak:

 Achieve the perfect sear on a juicy steak in a cast iron skillet, seasoned with your favorite herbs and spices.

Stir-Fried Noodles:

A quick and delicious option, stir-fried noodles with veggies and your choice of protein can be prepared in a portable wok or skillet.

Gourmet Grilled Cheese Sandwiches:

Elevate a classic with gourmet fillings like brie, fig jam, and prosciutto, toasted to crispy perfection.

Campfire Quesadillas:

Layer tortillas with cheese, veggies, and your choice of protein, then cook them over the campfire until they're hot and melty.

What is Glamping, and How Does It Differ from Traditional Camping?

Glamping, short for "glamorous camping," takes the rustic charm of traditional camping and adds a touch of luxury. Unlike conventional camping, where meals are often simple and utilitarian, glamping elevates outdoor dining to a gourmet level. Picture yourself dining in style in the midst of nature, with delicious meals prepared over a campfire or in a Dutch oven.

How to Make Camping a Delightful Gastronomic Experience

Camping isn't just about spending time outdoors; it's an opportunity to explore the culinary arts in a unique setting. With the right recipes and techniques, you can turn your camping trip into a gastronomic adventure. This article will guide you through the process of creating gourmet dishes amid the beauty of the great outdoors.

Essential Foods to Take on Your Next Glamping Getaway

Before embarking on your glamping adventure, it's crucial to plan your meals and gather the necessary ingredients. We'll provide you with a checklist of essential foods and camping staples to ensure you have everything you need for a memorable dining experience.

The Essentials of Glamping Cuisine

The Connection Between Glamping and Gastronomy

In recent years, the popularity of glamping has soared, and so has the emphasis on gastronomic delights during these adventures. The link between glamping and gourmet dining is undeniable. Travelers seeking unique and memorable experiences have discovered that the pleasure of gourmet food enhances the overall enjoyment of their glamping trips.

Gourmet glamping food is more than just sustenance; it's an integral part of the glamping experience. It's about transforming ordinary meals into extraordinary culinary adventures. Whether you're exploring the wilderness, relaxing by the campfire, or enjoying the serene ambience of your glamping accommodation, every meal should be a celebration of flavors.

Crafting Culinary Magic in the Great Outdoors

Glamping offers an opportunity to take your cooking skills to new heights. It's a chance to create gourmet dishes in settings that range from lush forests and tranquil lakesides to expansive deserts and rugged mountains. The act of preparing and savoring exquisite meals amid these natural wonders adds an extra layer of enjoyment to the adventure.

Why Delicious Food Is Crucial to Your Glamping Experience

Good food transcends mere sustenance; it evokes emotions, creates lasting memories, and enhances your connection with the environment. During a glamping trip, where you're immersed in the beauty of nature, the quality and flavors of your meals can elevate the experience to something truly extraordinary.

Planning and Preparing Your Glamping Meals

Mastering the Art of Glamping Meal Planning

Choosing the Right Glamping Recipes

The success of your glamping culinary adventure begins with thoughtful meal planning. Consider recipes that are not only delicious but also easy to prepare in an outdoor setting. Think about dishes that make the most of local ingredients, as sourcing fresh produce can add an exciting dimension to your meals.

The Convenience Factor: Key to Glamping Meal Prep

Convenience is key when preparing meals during a glamping trip. After all, you're there to relax and enjoy, not spend hours in the kitchen. Plan and prep your meals in advance, so you can spend more time savoring the beauty of your surroundings and less time worrying about complicated recipes.

The Joys of Cooking Over an Open Fire

There's something magical about cooking over an open fire. We'll explore the joys of campfire cooking, from the smoky flavors to the camaraderie it fosters among campers.

Tips and Tricks for Glampers

Essential Tips for Planning a Successful Camping Trip

Planning is key to a successful camping trip. We'll provide you with essential tips and tricks for preparing and organizing your glamping getaway, ensuring a smooth and enjoyable experience.

The Importance of Using Fresh, Locally Sourced Ingredients

One of the secrets to glamping gourmet is using fresh, locally sourced ingredients. We'll discuss the benefits of seeking out regional produce and how it can enhance your campfire cuisine.

Mastering the Art of Presentation: Elevating Your Outdoor Dining Experience

While taste is paramount, presentation matters too. We'll share tips on how to enhance the visual appeal of your campfire dishes, making them as exquisite to look at as they are to taste.

[4th-d-slipped]

i normally wouldn’t post a wip (i dunno if i’ll even finish it) but i’m like rlly proud of how this turned out!!

(flowers: foxglove, purple hyacinth, sweetbriar rose, red peony)

[thunderon]

Griddlehark werewolf/vamp au palamedes and cam as Researchers Of The Supernatural that keep pestering Harrow for like. An interview or smth. Thoughts?

YEAH SAME THOUGHT! for those who need a quick catch-up on this au

hear me out, so cam and pal are researching various supernatural creatures and were originally doing a study on gideon, whose cooperation can be bought for the low, low price of two mcdonald’s Big Macs per meeting. inevitably they run into harrow at gideon’s apartment one day and cue the ‘wow you are a truly FASCINATING specimen’ and pal breaks out the ruler and tries to measure her fangs. it’s only the combined supernatural reflexes of a werewolf and camilla hect that save pal from getting his hand bitten off.

and it goes something like: “griddle get these humans OUT OF HERE... wait you two work part-time at the hospital on 6th street? so you have access to blood— reasonably fresh blood?” and camilla says “yes of course give me an hour. max.” and forty-five minutes later they’re all back sitting around the couch and chronically underfed harrow is slurping up pints of blood with the ferocity of a rabid kindergartner getting kool aid at snack time and she allows one (1) singular question.

“what is your favorite time period?” pal asks her. it’s a pragmatic and multifaceted question, honestly. it’ll tell them a little about her age, and a lot about her psyche. harrow rises to the bait and begins to wax her poetic about the gothic era of the 12th century AD. its, in her expert opinion, the height of art. they just dont make cathedrals like they used to anymore. the sculptures, the stained glass. it’s about the AESTHETIC. humans today couldnt possibly understand.

gideon, who has heard this exact rant no less than twenty times (this month), interjects with:

“harrow, shut up. sex pal, she just got turned like three years ago, she’s just a fucking history nerd. and, for the record, she dressed like a My Chemical Romance reject before she ever became a vampire.”

“NO ONE ASKED YOU, GRIDDLE”

but harrow and gideon are getting fed regularly and so the interviews continue regularly, getting more and more friendly informal as cam and pal compile their research.

speaking of, although it initially started as research for medical biology in the supernatural, pal and cam realize that harrow and gideon are the first documented cohabitation of a vampire and werewolf, so their research slowly takes a slide to the investigation of (previously thought to be impossible) inter-species cooperation. this naturally ruffles feathers in... several communities (*cough* hello empire and boe).

also during these interview sessions, ianthe (desperate to tell her life story) lounges on the lawn outside with a megaphone and launches into unasked for and wholly unwelcome monologues like “well it all started when i was born! neither of my parents showed up to the hospital—“ and gideon throws garlic cloves at her until she goes away.

or at least it goes something like that

[silverlake-rp]

Good day, residents of Silver Lake! In the April Newsletter below you will find outlined the events and happenings in our beautiful neighborhood this month.

What YOUR CHARACTER can do during these events:

You may include any of these happenings in your starters, incorporate them into your threads, text threads, social media posts, and so forth! The sky is the limit.

What’s ON. Here are just a few things that will be happening around town this month:

Easter Egg Hunt @ Silver Lake Meadows — 4 April

Come on down to the meadows for a day of fun and games! We’ll be hosting an Eggstravaganza Easter Egg hunt with lots of exciting prizes, but other events as well including but not limited to: egg-and-spoon races, egg roll, sack races, and DIY arts and crafts galore. Non-denominational so all are welcome! 

Easter Treats @ Milk — 2-9 April

All week long, we will be having Easter themed treats over at Milk! This includes our infamous easter egg cheesecakes (yes, they’re back!), and all manner of special, limited time only ice cream sandwiches, including our Peeps themed ones and a carrot cake sandwich you’ll go positively hoppy for!

Grilled Cheese Sandwich Day @ Golden Griddle — 12 April

In honor of this most sacred day, you can order a free grilled cheese sandwich (yes, free!) at Golden Griddle when you order other menu items. Offer valid all day long — even after midnight! 

60′s Night @ Los Globos — 16 April

Did you miss out on Beatlemania? Wish you could’ve been at Woodstock when Jimi Hendrix had iconic performance? Well, it’s too late for these things, but you can relive some of the charm at Globos’ 60′s night. Expect a night of The Stones, Aretha Franklin, The Supremes, Beach Boys, Beatles, Marvin Gaye, The Mamas and the Papas, Chuck Berry, James Brown and more. Dressing up in your flower power best is also highly encouraged! Prizes for the best dressed! Rumor has it that you’ll get free tickets to Globos events for the rest of the year!

Record Store Day @ Cosmic Vinyl — 17 April

It’s every vinyl collector’s favorite day today, so be sure to not miss out on this holiday at Cosmic Vinyl. Expect heavily discounted vinyl, swaps, special re-releases, limited signed editions and more. Also don’t miss a very special acoustic set from a well known musician! We won’t tell you his name, but it does rhyme with Pac DeParco. 

4/20 @ Peachtree Dispensary — 20 April

We would be remiss to leave out the greatest holiday of the year, well, according to Dusk Peachtree, that is. Come for the free sample edibles, stay for the marijuana themed movie marathon, special talks by CBD experts, and much, much more!

Dungeons & Dragons Night @ Five By Night — 23 April

Dust off your rare dice set! This Friday we will be hosting Silverlake’s biggest campaign in history. With no less than twelve tables set up in our main room, and a skilled host of dungeon masters ready to guide you into this magical world, just turn up with your friends ready to play and embark on creative new adventures. No previous experience necessary! 

Arbor Day @ Silver Lake Meadows — 30 April

Show your love for Mother Earth by coming down to the meadows and helping us plant some trees this Arbor day! No signup necessary, anyone is welcome, the more hands on deck the better. Coffee and refreshments to be generously provided by Donut Farm. 

redcliff street bulletin

Whats that the residents of Redcliff have woken up to? Ah yes, the glorious sound of silence! The road works from last month are complete and were substantially under budget. You’re all going to sleep easier with the gift baskets provided from the construction company, contents include: a relaxing massage courtesy of the CliffRed Spa, and an assortment of gifts from the farmers market! ( a candle, some fresh groceries, cookies! ) Almost makes all of those extra steps on the Fitbit from last month worth it! 

silverwood terrace bulletin

Is that a paparazzo? In our exclusive neighborhood? How irritating. Rumor has it that Hollywood heartthrob Jack Mefron, freshly off the market, has moved into his girlfriend’s Silverwood Terrace pad. Most unfortunate for the residents of the Terrace, because packs of paparazzi will be cropping up here and there, for the entirety of this month. 

cinema paradiso screenings

Friday 2 April:  Spring Breakers + The Beach Bum ( Harmony Korine double bill)  Saturday 3 April: Rushmore Sunday 4 April: Hop (2011) + The Passion of the Christ (2004) (double bill)

Friday 9 April:  Thoroughbreds Saturday 10 April: Boogie Nights + Magnolia ( PTA double bill)  Sunday 11 April: The Game (1997) 

Friday 16 April: Men in Black + Men in Black II (double bill) Saturday 17 April: Charlie’s Angels (2000) Sunday 18 April: The Brady Bunch Movie

Friday 23 April:  All About Eve + What Ever Happened To Baby Jane? (Bette Davis double bill)  Saturday 24 April: The Room (quote-along extravaganza)  Sunday 25 April:  Spy (2015)

happy birthday to...

10th April: Matthew Adams (33)

13th April: Remi Fisher (26)

18th April: Hayley Karatan (25)

29th April: Eleanor Atwood (29)

[stephenfries]

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated  with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

[sfarticles]

Cinco de Mayo: Vibrant flavors make for a zesty celebration

Hot and Smoky Shrimp Tacos

Recipes from Salsas and Tacos by The Santa Fe Cooking School, photographs by Natalie Dicks, reprinted with permission.

Tacos, chips and salsa, Margaritas, Tequila, and guacamole will be center-stage tomorrow at home parties and at many restaurants providing the backdrop with music, decorations and Mexican-inspired fare. Why? It is the celebration of Cinco de Mayo. The day is a double celebration for me since it also is my birthday.

Many think it is the celebration of Mexico’s independence, which it is not. It is the day in 1862 when the Mexican Army surprisingly defeated the French in the Battle of Puebla. What I find interesting is that Cinco de Mayo is celebrated more in the United States than Mexico, although it is a big celebration in Puebla, where the day is celebrated  with parades and reenactments of the 1862 battle.

Perusing the bookstore shelves, “Salsas and Tacos” by Susan Curtis and the Santa Fe School of Cooking (2019, Gibbs-Smith, $14.99) stood out; a hot little book with big taste to spice up your Cinco de Mayo. It was exciting to find this book because I met Susan many years ago when we were taking a “train-the-trainer” class in teambuilding using culinary arts in New York City. I have since taken a class at her school over a decade ago, and will see her soon in Santa Fe where she is an ambassador for the upcoming International Association of Culinary Professionals annual convention. I know I will be returning with products from her store and some recipes, too.

New Mexican cuisine is a melting pot of Mexican, Spanish, Native American and America Cowboy cooking techniques and flavors. The book provides bold recipes from the chefs from the Santa Fe School of Cooking. I found the “heat rating” for the salsa recipes and the techniques of roasting and toasting of chiles helpful. From the basic salsa fresca, roasted corn and Anasazi Bean salsa to grapefruit-orange salsa, to Jicama-Watermelon Salsa, and the recipes below for mango salsa and lemon-cucumber salsa, the vibrancy of the colors will enhance your tacos. The author writes, “It wouldn’t be fair to provide you with recipes for such amazing salsas and then leave you without any taco recipes. Hold on to your shoes because these taco fillings will knock your socks off!”

Taco recipes included go beyond a taco filled with ground beef, lettuce, tomato and cheese. If you are planning a gathering on Sunday, an assortment of taco fillings and salsas and homemade tortillas will make your Cinco de Mayo party the hottest around. Adobo Pork Tacos with Grilled Pineapple; Potato, Poblano Chile, and Spinach Tacos with Cream; Steak and Mushroom Tacos with Green Chiles; and these recipes for Hot and Smoky Shrimp Tacos and Apple Pie Tacos are among the recipes you will find.

Mango Salsa

The headnote says, “This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about 1 pound of grilled tuna or salmon into the salsa.” Rating medium.

2 large ripe mangoes

1 medium hothouse cucumber* cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice, to taste

Salt, to taste

*Regular cucumbers may be substituted, but peel and remove the seeds.

Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

In a medium bowl, combine the diced mango, cucumber, bell peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled. Makes 3 cups.

Lemon Cucumber Salsa

The headnote says, “Serve as an easy way to dress up a simple piece of fish or as a refreshing side salad.” Rating medium.

2 cups lemon cucumber* unpeeled, cubed

Zest and juice of 1 lemon

2 green onions, trimmed and thinly sliced on the diagonal

2 teaspoons crushed red chile (chile caribe)

2 tablespoons chopped fresh herbs (a combination of chives, mint, tarragon, and/ or cilantro is good)

Salt, to taste

Combine all the ingredients and stir. Let stand for 20 minutes, taste, and adjust seasoning. Makes about 2 cups.

*Tip: Lemon cucumbers are named for their shape and color, which resemble lemons. If you cannot find lemon cucumbers, peeled and seeded cucumbers may be substituted.

Hot and Smoky Shrimp Tacos

The headnote says, “The flavor and the spiciness of chipotle chiles, which are smoked red jalapenos, make a perfect foil for the garlicky shrimp. This dish was meant to be hot, but you can vary the intensity of heat by reducing the quantity of chiles. If you like, the shrimp may also be prepared using an outdoor grill; make the sauce without the shrimp then brush some on the shrimp before grilling. Toss shrimp with the remaining sauce after they are cooked.”

Taco Filling

3 tablespoons olive oil

1 tablespoon butter

8 cloves garlic, sliced

11/2 pounds medium shrimp (26-30 per pound), peeled and deveined

11/2 teaspoons coarse salt

1/8 to 1/4 cup pureed chipotle chiles in adobo

1/2 cup roasted tomato puree or canned tomato sauce

2 tablespoons cold water

Juice of 1/2 orange

Juice of 1 lime

1/2 cup chopped cilantro (about ½ large bunch)

Corn tortillas (store bought or use recipe on pg. 107 in the book which is found at https://bit.ly/2Prv3nI)

Preheat a heavy skillet or saute pan to medium hot (325 degrees); add olive oil and butter and continue heating until oil begins to smoke (400 degrees). Immediately add garlic, shrimp, and salt, stirring or tossing vigorously. Oil tends to splatter at this temperature, so be careful. When shrimp begin to turn opaque, stir in the chipotle chile puree and saute about 15 seconds to completely coat shrimp. Add tomato puree, water, and orange and lime juices. Reduce heat slightly and bring to a boil for 1 minute. Remove from heat and stir in cilantro. Serve in corn tortillas, 2 or 3 shrimp per taco.

Serving suggestion: Garnish tacos with shredded romaine lettuce, Salsa Verde (recipe on page 24 in book), sliced avocados, radishes, lime wedges, and a dollop of sour cream. Serve with white rice and black beans.

Makes 20 to 25 tacos

Apple Pie Tacos

The headnote says, “Dessert tacos aren’t a traditional Mexican dish; however, we wanted to include one of our favorite creations. We decided on the simple approach in keeping with the easygoing and casual nature of tacos. Easy to prepare, these look like tacos and have the universally satisfying flavor of Mom’s apple pie.”

Taco Filling

4 tart apples, peeled, cored, and cut in quarter-inch-thick slices

Dash of salt

1/4cup plus 2 tablespoons sugar, divided

2 tablespoons all-purpose flour

2 teaspoons cornstarch

2 tablespoons butter

2 teaspoons ground Mexican canela or cinnamon

1/2 teaspoon ground allspice

1/2 cup apple juice

1/8 cup powdered sugar

1 teaspoon ground Mexican canela or cinnamon

Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). Toss sliced apples with salt and 2 tablespoons of sugar then with flour and cornstarch. Place butter in pan; when it sizzles, add apple slices. Cook 3-4 minutes, stirring occasionally, until flour mixture combines with butter. Add canela and allspice then apple juice and remaining sugar. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool for a few minutes before serving.

Tacos

This recipe is from pg. 108 from the book:

2 cups all-purpose flour

1/2 teaspoon salt

11/2 teaspoons baking powder

3 tablespoons vegetable shortening

3/4 cup hot water (145 degrees or more)

Combine dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of course cornmeal. Add water and mix to form a soft but not too sticky dough. Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes. Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of a uniform thickness. Cook tortillas on a preheated 350-degree comal, griddle or skillet for 15-20 seconds on the first side; flip over, and cook 20 seconds more while pressing down with a spatula. Keep warm in a cloth towel until ready to serve.

To serve: Spoon about 2 tablespoons of the filling on each tortilla and fold in half. Melt some of the butter on a preheated comal, nonstick skillet, or griddle; place a filled tortilla in the butter. Cook about 11/2 minutes per side, until golden brown. Repeat for remaining tacos. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. Dust tacos with powdered sugar and canela or cinnamon.

Note: These may be prepared ahead of time and reheated in a 325-degree oven.

Makes 8 tacos

Serving suggestion: Accompany tacos with vanilla or cinnamon ice cream, fruit sorbet, or whipped cream.

[michaels-blackhat]

cooking is love made visible

day 17/31 of my massive holiday project

for @el-gilliath who quickly became my best friend and favorite person. you wanted Arturo showing his love through food and taking care of others. here you go. i’m showing my love through fic. <3. 

Liz & Rosa

Arturo could hear the sounds from the girls’ bedroom, the muffled conversation and the sound of the curtain moving as they look at the window. Arturo knows that they see: nothing. No care parked next to the shop, no mother coming home. Arturo wished that this wasn’t such a common picture.

Arturo made sure he made a lot of noise as he watched from their apartment, down the stairs to the kitchen of the Crashdown. He turned on one of the burners to warm up the griddle and moved for the ingredients. In no time he had six churro pancakes on the griddle, turning golden brown and ready for the cinnamon and sugar on top.

He could hear the girls as they came down the stairs, bodies tiny but footsteps always so loud.

“Who wants churro pancakes?” He called as the girls reached the bottom step.

“Me!” Came Rosa’s loud reply, barely older and already cynical of her mother’s leaving.

“Me too,” sniffled Liz behind her.

The moved to the counter, their usual seats, and sat quietly.

Arturo moved behind them and reached to place their plates in front of the girls. He gave each a kiss on the head before he said, “I love you, not eat.”

Maria, Rosa, & Liz

The girls were giggly in that sleepy-deprived way. He and Mimi had known it would happen. Maria had come over for a sleepover and they all knew that very little sleep would be had. No, the girls would stay up for most of the night before crashing and waking up slightly grumpy and still giggle-tired. It had happened before and Arturo was sure it would happen many times after.

He watched them all together on one side of the booth nearest the alien mural, the one that was starting to look a little rundown. He had a passing thought to let Rosa fix it up before another round of giggles interrupted him.

He grabbed the tray of food and walked over to the girl. They all looked tired still. He was no Mimi, but Arturo was sure that there would be an afternoon nap in their future.

“Here we go,” he said as he placed their food on the table. He put the vegetable omelette in front of Maria, the churro pancakes in front of Liz, and in front of Rosa he put the eggs sunny side up with a side of toast and jam.

“Eat up girls,” he said with a smile as they all thanked him, “you need your energy if you want to giggle some more.”

The comment earned him even more giggles as he went back to the kitchen.

Isobel & Max

Arturo had never seen the children before. He knew everyone who entered his dinner, regulars were all the people who had lived around him for years, but the children sitting with the Evans’ were new. He knew they were thinking of adopting, the diner was a good place to gossip, but he hadn’t known they had taken the plunge. 

He watched the children as they sat quietly with their new parents, eyes wide as they looked at the diner, at the walls and its art and the little alien spaceships that he had hung up. Ann Evans asked a question and he saw the little boy and girl look at his before they shook their head no.

He walked over and greeted the family. The children were introduced as Max and Isobel, who looked at Arturo with curious eyes as he introduced himself to them. He watched as Max stuck out his hand, tentative, for a handshake. Arturo smiled and shook his hand, and then his sister’s when she followed his lead.

“So, what can I get for you today?”

They ordered, Ann talking for everyone. There was fries and Crashdown Burgers, the usual affair for when the Evans’ came in.

Arturo put the order in and watched the family interact. The children still didn’t talk, but he could tell that they knew what the other was thinking by the Max would immediately follow Isobel’s gaze or when they both turned to point at a piece of artwork at the same time. Arturo watched as their food was being prepared, watched as Max and Isobel looked at the milkshakes that went by. Arturo smiled to himself and moved to the ice cream fridge.

When he delivered their food they had two extra items.

“Little Green Men Shakes,” Arturo said as he placed them in front of Max and Isobel, “as a welcome present, on the house.”

Their delighted grins stayed with him through the rest of the night.

Kyle & Alex

Arturo couldn’t remember a time when he hadn’t seen Kyle Valenti and Alex Manes together, either by themselves with their bikes out front, or with Sheriff Valenti. It was not unusual for him to see them laughing together as Alex dipped his fries in his milkshake and Kyle looked on in disgust.

They weren’t laughing. They looked tired, almost how Maria and Liz looked after a sleepover but with more exhaustion. The girls were always so happy, even after a sleepless night. The boys just looked like they wanted nothing more than to go to sleep then and there.

Arturo looked at the time, 3:30 in the afternoon so still too early for dinner. Especially on a Sunday when Arturo never saw Alex because he had a family dinner to attend. Arturo knew because Liz had complained more than once about not being able to hang out with Alex on Sunday afternoons. Arturo rung in an order of fries and two milkshakes. He knew Kyle wouldn’t want to share after Alex dipped the first fry.

Alex

Alex Manes’ bike was out in front of the Crashdown, but it was alone. Alex sat by himself in his usual booth, menu spread out as if he was going to order anything besides his usual fries, milkshake, and burger with onion and lettuce but no tomato slices. Alex preferred pico de gallo on his burger. He looked at the empty spot across from him and sighed.

“What’s wrong Alex?” Arturo asked as he slid into the bench across from Alex.

“Kyle ditched me. Again.” Alex admitted, voice upset but he refused to show it. “Ever since we started high school and he joined the football team, he’s always too busy. Or at football practice. Or…” He trailed off. Arturo could see tears in his eyes. “Or he says he doesn’t want to be seen at school with me.”

Arturo moved so that he was sitting next to Alex and pulled him into a hug. He held on as Alex composed himself quickly, too quickly for Arturo’s liking who suspected that Alex had more he needed to let out. Alex sniffled and pulled away.

“Thank you Mr. Ortecho,” he said as he rubbed at his eyes.

“You’re welcome Alex. Can I get you anything?”

Alex chose to assume Arturo meant food, nothing else, and shook his head. “No, I’m still deciding what I want.”

Arturo nodded before he left the table. He made some orders and put in a fresh batch of fries. He called up to Liz to come down stairs.

“Yeah Dad?” She asked, a little confused as to why he interrupted her homework.

“Can you take these to Alex please? And while you’re there, why don’t you take a break mija? You’ve been working since you got home.”

Liz smiled at the mention of Alex’s name. “You’re right. I could use a break.”

Arturo watched as Liz brought over the food and Alex smiled for the first time all afternoon.

Michael

Arturo never tried to make a big deal out of it. He noticed, of course he had, but he also noticed how Michael would shy away when Max or Isobel offered to pay for him and suggested he order something more. He watched as he sat for hours with his textbooks open, a single basket of fries and a glass of water in front of him.

“Michael, you help Sanders at his auto yard, yes?” Arturo asked him one day when Michael had done nothing but drink water as he and Liz did an assignment.

“Yes Mr. Ortecho.”

“Can you perhaps help me out? My car has been making a strange noise and I just don’t have time to take it over to the shop. Do you think you can take a look? Liz says you are handy as well.”

Michael had agreed. He had taken one look at his engine and told him that it was simple, something loose and rattling and Michael just had to tighten it. It was done within 10 minutes.

“Let me pay you,” Arturo had insisted.

Michael shook his head.

“Really Mr. Ortecho, it was barely an issue.”

“It was a big issue for me,” he argued. “If you weren’t around I would have had to take the time to go to the lot and then pay for the service. At the very least can I get you dinner?”

MIchael had agreed at that. He and Liz ate enchiladas as they finished up their biology project.

From then on Arturo always found little things that needed fixing. Michael may not accept charity, but he would accept that.

Maria

Arturo hated seeing Maria like this, quiet and sad and alone. None of those things fit the girl he had known all those years ago and they didn’t fit the woman she had become. Arturo knew why she sat there, alone and quiet. Diners and gossip were as good as the barber shop or the bar for that. Arturo knew about Mimi, knew she was sick and not getting better. He knew that Maria was doing everything she could to help Mimi, to keep the bar running when its’ martiarch was indisposed. 

He walked over with the vegetable omelette, with the grapefruit juice she started drinking in high school, and an iced coffee she would drink once the juice was gone.

She smiled up at him, unsurprised that he would come with her favorite breakfast food once he saw her. Her smile was too sad for the vibrant Maria DeLuca, but Arturo was happy with any smile at all. She had been too sad recently and Arturo hurt knowing that there was nothing to be done about it.

“I’m here for you,” he said quietly as he passed her the plate. “I know it’s not much, but you can always come to me if there’s anything you need.”

This time when Maria smiled it lit up her whole face.

“I know Mr. Oretcho,” she said. “I always knew I could come to you.”

It was Arturo’s turn to grin.

Maria & Alex

It warmed Arturo’s heart when he saw Maria and Alex sitting at a booth together. It had been years, and though they still looked like themselves, it was still a drastic change for the hippie-like girl and the boy all in black they were in high school.

Arturo watched as Alex held Maria’s hand as they looked through piles on papers, undoubtedly searching for something new to try with Mimi. He watched as Maria relaxed her shoulders and let her friend support her. He watched as Alex said something that made Maria laugh, and her reply that made Alex’s face turn red as he tried to suppress his own laughter.

Arturo turned to make two milkshakes, one chocolate and one mint. He knew they’d just end up sharing.

Maria, Alex, & Liz

The sounds of giggling in the corner brought Arturo up short. He hadn’t heard that sound in over a decade, but he knew it well. Liz, Maria, and Alex all together in a booth laughing about something. They had all been so somber. Arturo wasn’t sure what had happened. Liz hadn’t told him anything but he had seen the distance in all three of them that had lasted too long for his liking, though perhaps it had only been a few weeks.

He hated seeing his family fighting, and all of those kids were his family. He had been taking care of them for a lifetime and he would continue to do so. He looked over to see Maria and Alex doubled over in laughter at Liz’s embarrassed face. He watched as Liz stole one of Alex’s french fries and watched as Maria stole Liz’s entire milkshake.

It was as if half of that lifetime never happened, as if his Liz hadn’t gone for so long, or Alex hadn’t enlisted, or Maria hadn’t grown sad. 

Arturo felt like he was home for the first time in years.

Rosa

Arturo heard a sound downstairs. It was after midnight and no one should be there. Liz was at Max’s house and Rosa. Rosa.

Arturo could still hardly believe it. His Rosa, alive after a decade and in his life again. His Rosa, as much of a firecracker and as loving. He still woke up every day and swore it had been a dream, only for Rosa to appear in their kitchen asking for a cup of coffee.

He heard the noise from downstairs again. He investigated. Slowly and silently we walked down the stairs to hear a muffled curse in a familiar voice.

Rosa was in the kitchen, at the griddle, curing as her pancake burned.

“Mija?” Arturo asked as he his the last stair. “Everything alright?”

“I keep burning them,” she explained, frustration clear in her tone. “You never burned them. And I never did before.”

“You’re out of practice, that’s all,” he said as he made his way to her. He turned the griddle down so the temperature wasn’t so hot. “And we got a new griddle about a month ago. You don’t have to turn this one up quite so high to get it warm.” 

Rosa sighed and poured another pancake.

“Just another thing that’s changed.”

Arturo grabbed plates and started to put the cinnamon and sugar on the slightly burned pancakes Rosa had already made.

“Yes. Things have changed,” he said as he dusted the pancakes, “but some things haven’t.”

“Oh yeah?” Rosa asked, a challenge in her voice as she flipped over the perfectly cooked pancake. “What hasn’t changed?”

“How much I love you,” Arturo replied without hesitation.

“I love you too.”

[josiecarioca]

The “Post War” cookbook: Café Yalta’s famous buckwheat pancakes

(image credit: thespruceeats.com)

Chapter 20: Part 4 - Books and tea - Chapter 6

"I just ate something at Café Yalta, but I can fix you something to eat if you want" Evelyn offered as she poured him some tea.

"Just tea will sufice, thank you. Café Yalta, huh? I hope to God you only had their buckwheat pancakes."

"You know the place?"

"Everybody does. Best pancakes and..."

"...worst tea of all Greater Manchester! So it IS true. Angela told me exactly that!" she laughed softly, sitting besides him and kicking off her shoes by the side of the couch.

"Angela?"

"Yeah, a colleague of mine. English teacher. She wouldn´t let me have their tea because it supposedly tastes like toilet water"

"She might as well have saved you from some nasty infection. 'Supposedly' is entirely too kind. I´m fairly confident that their tea is actual toilet water."

"Cokeworth should put that in touristic brochures, 'Come to Cokeworth and drink the world´s worst tea'" her silvery laugher was growing in volume around him, as she ran her fingers through her long hair making herself comfortable on the couch. Severus had noticed that lately she had started  to get very much at ease around him . Worse still, it had ceased to bother him.

"I´m sure it´s there somewhere with the high crime rates and the most polluted river in Great Britain"

"You know, sometimes is just amazingly moving to see how much you love your hometown."

"With that being said, you must agree Cokeworth´s many touristic attractions are not what one can safely consider an interesting topic for conversation."

"I didn´t know that café was famous...or rather, infamous."

"Mostly among the people of my generation. The owners came from Ukraine, expatriates from the Soviet Union. It added to the charm, I guess. Many children and teenagers would go there. Family-owned place, low prices, hyper-caloric foods, close to the city´s main school..."

"Now I get why they have all that Slavic art on the walls. I quite liked it, actually. So, were you one of the children or teenagers that went there?"

"When we had money, yes."

"We?"

"Uh...yes. Me and a friend, usually. To split the bill" Severus swallowed hard. Had he really said 'we'? Of course he always went to that place with Lily...so, it was 'we'. He shifted on his seat, uncomfortably

(keep reading for recipe)

Fluffy buckwheat pancakes (recipe by: inpiredtaste.com)

Ingredients

1 1/2 cups (125 grams) buckwheat flour (or use 50-50 blend of buckwheat and all-purpose flour, see notes)

1 1/4 cups (295 ml) milk, dairy and non-dairy both will work

2 tablespoons white vinegar or fresh lemon juice

4 tablespoons unsalted butter, melted, plus more for skillet

1 tablespoon sugar

3/4 teaspoon baking soda, see notes for substituting baking powder

1/2 teaspoon fine sea or table salt

1 large egg

1 teaspoon vanilla extract

How-to

In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)

Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.

Whisk the egg and vanilla into the milk.

Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.

Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.

[flapjack-biscuit-scone]

my turn to do a natm4 screencap fix :3

look i’ll be honest, i haven’t seen the fourth film yet but i don’t fully blame the studio for the way they look. atomic cartoons seems to do really good work otherwise. my bet is on disney being cheapskates and not wanting to pay the original actors for their likeness.

but yeah i tried to stick with the art direction cuz i actually don’t think it’s all that bad. so i just updated the likeness and some costuming things to match the original films, while still keeping that easy-to-animate/rig artstyle

[a-god-in-ruins-rises]

What are some things you think should be in an ideal home/bedroom?

bedroom? idk. nice big windows to let in a lot of natural light and fresh air when you want it. blackout curtains for when you don’t. armchair to do reading in. desk to do writing on. PC, ambient/mood lighting (string lights, candles, dimmable LEDs of multiple colors, edison lamps, etc. i actually saw this one room where they put like hundreds of tiny LEDs into the ceiling to resemble stars in the night sky. i dig that.), surround sound, tv, meaningful objects (like posters, photos, art pieces, sculptures, whatever.), plants, an aquarium/little water fountain,  etc.

house? well, what i would consider an “ideal” home varies a lot. like, sometimes i just want a small little cottage and sometimes i want a really modern, minimalist open-concept home and sometimes i want a vast chateau. so to avoid getting hung up on the different styles i’ll just mention some different features i like in general: outdoor shower, wet room, with a rainfall shower (the whole ceiling), plenty of land (at the very least enough for a sizable garden and room to raise chickens and then then some for my children to play in), preferably a tree(s) in the yard, large two-person bathtub, radiant heating (including heated flooring), but also a fireplace just in case, also a fire pit in the backyard, a weight room, a gaming room, a library/office/study, a big garage, a big workshop with all the machines and tools, a guest house, a green house, a wrap-around porch/veranda, solar panels, grey water recycling system, home theater, highly automated home, central vac (including kick plates), BIG kitchen, with TONS of counter-space and MANY outlets, ALL the appliances, built in butcher block, also one of those holes in the counter that leads to a trashcan, dry good dispenser, double oven, gas range with griddle and six regular burners (or just have a removable griddle tbh), walk in pantry, i want all the counters to be raised several inches (actually i want everything in the house to be a little bigger to accommodate my size), scullery, big island, lots of windows, including a large bay window with a view, full size fridge, full size freezer, walk in fridge/freezer tbh, REALLY DEEP SINK with an optional foot pedal, a tv/monitor in the kitchen, serious ventilation, outside kitchen with grill (charcoal and flattop) and smoker and bbq pit, wood burning stove, full bar, pizza oven, herb garden, also an ornamental garden for butterflies and bees, oh and right by the beach, fortified basement that’s totally dedicated to security and survivalism and home defense ( doubling as a safe room. also my ideal house in general would be security oriented and as self-sufficient as possible. generator, UPS, CCTV/IP, security lights, vaults, bug out bags, first aid, emergency kit, guns, dogs, hardened computer, lots of food and water, etc), and then i want that basement to lead to a bunker, and i want that bunker to lead to a re-purposed, refurnished missile silo.

and it would be paid off. and have my wife and children.

i’d say that’s a good starting point.

[deancaspinefest]

Talkin' Bear Mountain Picnic

fic by mittensmorgul  | art by bihuntersandgayangels

Strange things are happening in a small town in Northern Maine that had gained a reputation as the most honest town in the world in only a matter of weeks. Residents are going out of their way to confess their sins-- everything from jaywalking to murder, infidelity to true love. Sam, Dean and Cas all have their own reasons for wanting to stay far away from an honesty curse, but with Jack and his natural bluntness serving as their last line of defense, they decide to investigate. The last thing they need is another Veritas situation on their hands. The honest little town might be enjoying their newfound liberty to speak their minds, but the cause of this particular curse might prove to be Dean and Cas’s undoing.

Keep reading for a sneak preview!

Dean sat at the kitchen table in the bunker, steadily plowing through a stack of pancakes. Sam had taken a pass on breakfast and decided to go out for a run instead. Jack had already come and gone, gobbling up Dean’s “mistakes” as he flipped them off the griddle, and Cas hadn’t even bothered waking up yet. There was work to be done, even if they didn’t have a world-ending apocalyptic threat to deal with. Or even a new case to keep them occupied for the last few days. It was the perfect time to give Baby the sort of attention she’d been missing, and he’d picked up everything he needed to change her oil and give her a good wash and wax while he was at it.

He was sitting there mopping up maple syrup with a piece of bacon when Cas came shuffling in and headed right for the coffee pot. Dean’s daydream about driving Baby out into the crisp autumn sunlight, glinting through the falling leaves and sparkling in her fresh coat of wax, cut off instantly. He turned in his seat to instead cast a surprisingly similar look of bemused mirth on his grumpy and bed-headed best friend.

“Mornin’, sunshine,” Dean said, taking a sip of his coffee. “There’s pancakes and bacon on the counter.”

Cas grunted out an acknowledgement and took a fortifying gulp of coffee. He let out a contented sigh as the first rush of caffeine hit his bloodstream and redirected its magical rejuvenating powers into fetching himself some breakfast. He sat down across from Dean and almost immediately made to stand up again to refill his mug. Dean stopped him with a hand on his wrist and reached around to grab the coffee pot to refill both of their mugs. Now well into his second cup, Cas was finally ready for social interaction.

“Hello, Dean. Thank you for breakfast. It’s very good.”

Dean smirked as he returned the pot to the counter behind him. “You haven’t even tasted it yet.”

Cas blinked up at Dean like he was being dense. “You make pancakes frequently, and they’re always good. I don’t see why that would be different today.”

Dean squirmed a little in his seat and half-heartedly nodded before going right back to eating his very good pancakes. Cas took his first bite and gave a little hum of appreciation, which Dean did his best to ignore. It was hard enough controlling himself around Cas when he wasn’t being outright complimentary, and even harder when Cas looked so adorably rumpled.

His out of control feelings had only become more persistently stubborn since Cas had moved into the bunker permanently. Sure it had sucked when Cas used to always leave on some random mission or another, but continuous exposure to Cas had given Dean absolutely no respite. His biggest fear now was that one of these days Cas was gonna do something so irresistibly adorable that he’d unwittingly do something unforgivable in response. Like kiss him. Or propose. Or worse. Dean had borne this burden for so long, he wasn’t sure if it was making him stronger, or just bringing him that much closer to snapping.

(Continue reading on Saturday February 16th)

[cloudwomensquarterly]

Kolk’s Food For Folks

Fall is here, and we begin to crave heavier foods as we move away from the salads and lighter fare of summer and dive into recipes that comfort us and our families in the colder temperatures, we also use foods from the summer harvest. Here are a few recipes to try. Enjoy!

Fluffy Flourless Banana Smoothie Pancakes

(Vegan, Gluten Free, and Sugar Free)

Two Version’s of Gluten Free Pancakes! Ingredients

1 heaping cup rolled oats gluten free, if needed

1/4 cup milk of choice non-dairy, if needed

1 ripe banana

1 tbsp baking powder

1 tbsp apple cider vinegar

1 tbsp maple syrup*

Optional: 1 tsp vanilla extract or ½ tsp cinnamon

Instructions

Combine all the ingredients in a blender. Blend until smooth.

Allow the batter to rest for 5-10 minutes, giving the oats time to absorb liquid and thicken.

Preheat a nonstick pan over medium high heat. Once hot, pour in about ¼ cup of batter.

Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.

Repeat until all the batter is used up.

Add your toppings of choice and enjoy.

more. . .

Healthy Buckwheat Pancakes

Inspired by Deserts with Benefits

INGREDIENTS:

§  60g (½ cup) Buckwheat Flour

§  ½ tsp Double-Acting Baking Powder

§  2 TBs of Maple of Syrup

§  ⅛ tsp Salt

§  ½ cup Unsweetened Vanilla Almond Milk (or milk of choice)

§  frozen or fresh blueberries

DIRECTIONS:

1.   Spray a nonstick pancake griddle with cooking spray and place over medium heat.

2.   In a small bowl, whisk together the buckwheat flour, baking powder, maple syrup and salt. Stir in the almond milk and blueberries.

3.   Scoop a large spoonful of batter onto the pan, cook for 2-4 minutes or until entire surface looks dry and bubbles no longer pop on the surface. Flip and cook for an additional 2-4 minutes. Do this until all batter is used up.

Dairy-free whipped cream 

an added bonus

Tools

mixing bowl  

whisk attachment(s) from a standard mixer

mixer

Ingredients 2 (14-ounce) cans coconut milk (full-fat)1/3 cup 2 tablespoons powdered sugar Instructions

Place the coconut milk (leave in the cans) along with the mixing bowl and whisk attachment(s) from a standard mixer in the refrigerator for 8 hours or overnight.

Work fast, it’s important. You must keep your ingredients from getting warm. Attach the whisk attachment immediately before preparing your whipped cream.

Puncture the cans of coconut milk with the pointed end of a can opener, then drain and discard the liquid from the cans.

Once you drain the liquid, open the cans and scoop the coconut fat from the cans into the chilled mixing bowl and whip the coconut fat on high speed for about 15 to 20 seconds, or until just smooth.

Add the powdered sugar and mix for about 20 seconds more, starting at low speed and quickly moving up to high, or just until it’s mixed in. (Do not over-mix!)

Use dairy-free whipped cream immediately or store in the fridge for up to 3 - 4 hours before use.

Gluten Free Sandwich Bread - without the additives

Inspired by Paleo Running Momma

Ingredients

2 1/2 cups of gluten free flour mix or (2 cups blanched almond flour, 2 Tbsp coconut flour, 1/2 cup tapioca flour or arrowroot flour)

1/4 cup golden flax seed meal

1/2 tsp baking soda

1 1/2 tsp baking powder

3/4 tsp fine grain sea salt

3 large eggs whisked 

( or 9 Tbs of aquafaben chickpea water)

2 large egg whites whisked  

( or 3 Tbs of aquafaben chickpea water).

6 Tbsp almond milk unsweetened or other non-dairy milk

1/2 tbsp raw apple cider vinegar

1/4 cup coconut oil melted and cooled (use refined to avoid coconut flavor)

Instructions

Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.

In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites or aquafaben, almond milk, vinegar and coconut oil.

Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.

Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute. If desired, brush a bit of almond milk over the top of the loaf.

Bake in the preheated oven for 60 mins or until loaf is completely risen and top is deep golden brown.

Cool in the pan on a wire rack for about 30 mins, then remove from pan holding the sides of the parchment paper and continue to cool on the rack until fully cooled.

Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days – you can also freeze this bread to keep it longer. Enjoy!

Recipe Notes *To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar.  For this recipe, you will need just 1 1/2 tsp total of this mixture.

Crockpot Lentil Soup

adapted from Pinch of Yum.

I prepped it in the morning, and we ate it for dinner with bread, with left overs for another night.

INGREDIENTS

for the crockpot:

2 cups butternut squash (peeled and cubed)

2 cups carrots (peeled and sliced)

2 cups potatoes (chopped)

2 cups celery (chopped)

1 cup green lentils

3/4 cup yellow split peas (or just use more lentils)

1 onion (chopped)

5 cloves garlic (minced)

8-10 cups vegetable or chicken broth

2 teaspoons herbs de provence (sage, lavender, thyme)

1 teaspoon salt (more to taste)

add at the end:

2-3 cups kale (stems removed, chopped)

1 cup parsley (chopped) Optional

1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious

a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

INSTRUCTIONS

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture.

Dark Chocolate Paleo and Vegan Pie

replicated recipe

INGREDIENTS

For the crust:

2 cups almond flour

½ cup dried shredded coconut

¼ cup maple syrup or honey

¼ cup coconut oil, melted, plus extra for greasing the pan

For the filling:

1 ½ coconut cream

½ cup coconut oil, melted

½ cup cocoa powder

½ cup maple syrup or honey

INSTRUCTIONS

Preheat oven to 350ºF. Grease 9-inch pan with extra coconut oil.

To make the crust, place the almond flour, shredded coconut, coconut oil and maple syrup in a food processor and pulse until coarse crumbs form, for about 3-4 minutes.

Transfer the dough to the greased pan and evenly press the dough onto bottom and up sides of the pan. Bake in the oven until golden and firm, for about 15- 20 minutes.

Remove from the oven and let cool completely to room temperature.

To make the filling, place all the ingredient in a medium saucepan and heat over medium low heat and stir until combined. Transfer the mixture into a blender and blend 2-3 minutes on high.

Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight. Remove from the fridge, slice and serve. Leftovers can be kept refrigerated in an airtight container for up to 4 days.

So good we ate it quickly and my son stuck his finger in it:

For more recipes, her visual art, and a peek into her world, go here: SARAH KOLKER

Sarah Kolker, a graduate of Sarah Lawrence College and Moore College of Art and Design, was born and raised in Philadelphia and has studied health and wellness practices in Philadelphia, Jamaica, SF Bay Area and New York City. Sarah is an Artist, Educator, Chef, and Certified Yoga Instructor. 

[vitabenedetta-blog]

Travel Eats

Good news! Traveling has been scientifically proven to increase happiness, decrease depression, and chill you the F out. While it is important to be grounded, traveling is a big part of finding out who you are and what environment fuels your inner fire. Plus, experiencing different cultures is invigorating AF. So for all of you that want to get out and explore the borders of this world, I have put together a travel eats guide to all the fabulous food from your home base and beyond. Enjoy! 

The Guide 

$: least expensive 

$$$: most expensive 

Apothik Food Truck $ 

La Crosse, WI 

Calling all Lax residents! Apothik Food Truck is a must try during the summer and fall seasons. The lovely humans behind the truck value: supporting local businesses and farmers while serving up delicious food! The menu changes each week to reflect seasonality and availability of different ingredients, so if you see something you like on the menu, make sure to get it while you can. You can find them at the Cameron’s Park farmer’s market, affordable and in walking distance for all you fellow college students.☺ 

My go-to: CHEESY MAC! 

5 Cheese Sauce, Diced Tasso Ham, Fresh Herbs, Crispy Crumble, Diced Bacon

  CINCO DE TACO 

Chipotle Chicken, Chopped Kale, Roasted Hot Sauce, Lime Cilantro Crème, Pineapple Pico De Gallo, Melted Pepper Jack, Corn Tortilla 

The Mint $$ 

La Crosse, WI 

Oh you fancy huh? The aesthetics at The Mint are on point. Everything from the furniture, to the glassware, and to the food is practically flawless. Toto, I don’t think we are in La Crosse, WI anymore. This is truly an experience you do not want to miss out on. Teaming with The Root Note, The Mint is a farm to table restaurant serving up all the local goods right to your plate. If you are on a budget, I highly recommend taking advantage of Sunday Craft Cocktail night. The craft cocktails are only $5 and appetizers are on sale. 

My go-to: CHARCUTERIE/CHEESE 

Chef’s Daily Selections, Pickles, Mustard, Bread

A LITTLE ROSY

Letherbee Gin, Grapefruit Crema, Grapefruit, Rosemary Syrup, Peychaud’s Bitters 

NAKED AND FAMOUS  

Vida Mezcal, Yellow Chartreuse, Aperitivo Select, Lime 

Howie’s On La Crosse $ 

La Crosse, WI 

A La Crosse classic (most likely right outside your door step). Howie’s has great grub, drinks, games, staff, and an awesome patio. If you have not been I am honestly concerned. Oh, and do I even need to mention the bloody mary bar. YUM! Happy Hour is the perfect time to put down your schoolwork and head over for some student deals. I mean we are only students for four years, so we might as well soak up the discounts while we can. You are bound to run into some of your classmates working at Howie’s and most likely some of your professors throwing one back at the bar. There are enough TV’s at Howie’s that you will never miss a second of your favorite games. 

My go-to: THE ALL AMERICAN 

Cheddar Cheese, Bacon, Lettuce, Tomato, Red Onion, Garlic Mayo, Sweet Potato Fries 

STRAWBERRY MARGARITA 

Ecker’s Apple Farm $ 

La Crosse, WI 

Because what is better than a caramel apple tossed in M&M’s? Ecker’s Apple Farm is stunning to say the least. Plan on spending the afternoon. With a beer garden, live music, apple picking, yard games, and plenty of grub you are not going to want to leave. Their mission is to bring you unique, quality craft beers from around the country and serve them up cold while you take in the view of the beautiful farm. I’M DOWN. It is a fall destination in La Crosse. 

My go-to: M&M CARAMEL APPLE 

APPLE PIE AND ICE CREAM 

Black Coffee and Waffle Bar $$ 

Minneapolis, MN

Did someone say waffles? These waffles are like no other. They are seriously FUNKY and out of this world. The interior of Black Coffee and Waffle Bar provides an awesome space for students to chillax and enjoy a drink and a waffle. I mean, what could be finer? Every month they introduce a new specialty waffle. I promise, the drive is worth the overpriced waffle and the Instagram picture that comes with it! 

My go-to: STRAWBERRY CHEESECAKE 

Cheesecake, Strawberries, Graham Crackers, Whipped Cream 

Hola Arepa $$ 

Saint Paul, MN 

Started from a food truck now we here. The vibes up in this joint will take you away on a Latin destination vacation. The specialty here: Venezuelan stuffed arepas! Arepas are made from cornmeal dough, formed into patties and cooked on a griddle. Then, they are stuffed with meats, veggies, cheeses, and topped with homemade salsas! Their mission is to make food from scratch with a whole lot of love. I recommend sitting on the patio in the sunshine! 

My go-to: FRIED BRUSSEL SPROUTS 

Tamarind Vinaigrette, Housemade Chorizo Sausage, Pepitas, Caramelized Onion Jam, Manchego, Radish 

CHIPOTLE CHICKEN AREPA 

Tomato, Sweet Corn Salsa, Citrus Onion, Radish, Arugula, Chipotle Aioli, Yuca Fries 

Pig Ate My Pizza $$ 

Robbinsdale, MN 

Besides like the cutest name for a pizza place ever, Pig Ate My Pizza was named one of the best pizza places in the US by Time and Food & Wine magazines! They are serving up rotating craft pizzas and over 16 local tap brews! The atmosphere is unexplainably awesome, so you will have to go check this one out yourself. Checkout their website for a little sneak peak (the marketing is phenomenal). 

My go-to: PIGGY PIE 

Deep Dish Meat Lovers! Brioche Crust, Pork Lovers Sausage, Pepperoni, Bacon Emulsion, Toasted Black Pepper Fennel, Oregano

Velvet Taco $ 

Chicago, IL

Let’s taco bout it people! In the heart of the windy city, Velvet Taco is a counter service setting, whipping up some of the most BOMB margaritas and tacos on this planet. With over twenty varieties of tacos, they will assure that you have never had a taco like this. At Velvet Taco, food is art. Let’s go, the flavors await. 

My go-to: FISH N’ CHIPS 

Curry Mayo, Malted French Fires, House Shred, Beer Battered Atlantic Cod, Pea Tendrils, Flour Tortilla 

BUFFALO CHICKEN 

Crisp Tenders, House Buffalo Sauce, Danish Bleu Cheese, Ranch Crema, Carrots, Micro Celery, Flour Tortilla 

Real Good Juice Co. $$$ 

Chicago, IL 

Itching for something a little healthier to cure your Sunday scaries? You have found the place. Real Good Juice Co. serves up good juices and smoothies that are organic and locally sourced. The juices are cold pressed which means they retain 100% of the enzymes, vitamins, and minerals. The company is a huge supporter of Chicago’s Old Town community and contributes a percentage of juice sales to local charities! They don’t stop at serving juice. They also sell bowls, a variety of toasts, salads, and shots. It’s a Win Win. 

My go-to: YUM YUM IN MY TUM TUM 

Banana, Cacao, Almond Butter, Almond Milk, Honey 

Firecakes Donuts $$

Chicago, IL

Hellzzz to the yeah! These donuts are on fire! Firecakes believes that everyone can use a sweet treat to get them through the day. With the craziest flavors, your taste buds will be wanting more. These donuts are fried in a large cast iron pot of oil over an open fire and sprinkled with all the sugar and goods one could ask for. They even have gluten free and vegan donuts! 

My go-to: DONUT ICE CREAM SANDWICH 

Summer House Santa Monica $$$ 

Chicago, IL 

An escape to the warmth and laid-back vibes of the West Coast. The atmosphere is beachy AF. They promise that no matter the season, no matter the weather, you will be transported to the warmth of California at Summer House. I felt like I was Serena van der Woodsen from Gossip Girl, no lie. If you have ever dreamed of your bridal shower, this is that dream. To be honest I barely paid attention to my meal, I was too caught up looking around at all the VIBES. 

My go-to: RICKY BOBBY 

Hank’s Vodka, Fresh Grapefruit Juice, Lime, Strawberry Air

San Giorgio Pizzeria $$ 

Milwaukee, WI 

Neapolitan pizza dough, made fresh in seconds, right before your eyes in a wood-fired oven! I have had a lot of pizza in my life, and this is by far my favorite. That is saying something people, you must go. The chef sits five feet in front of your table while throwing dough and firing up some incredible ZAA. Head Chef Gino Fazzari made this an unforgettable experience (he even bought my boyfriend and I special shots on the house). I would go back a million times. 

My go-to: MARIA CARMELLA 

San Marzano Tomato, Fresh Fior Di Latte Mozzarella, Prosciutto, Fresh Basil, Arugula, Extra Virgin Olive Oil 

Logan House Coffee Co. $ 

Denver, CO 

The vibes are too real people. This place is like an indoor farmer’s market. Make sure you give yourself enough time to really explore. The staff members are super DOPE and are jazzed about talking coffee with customers. 

My go-to: NUTELLA LATTE WITH ALMOND MILK 

Rocky Mountain Chocolate Factory $ 

Vail, CO 

I scream, you scream, we all scream for ice cream! You will never want to get ice cream elsewhere after trying Rocky Mountain. This is mainly because of the cones. Have you ever seen something so beautiful? In the heart of Vail Village you will feel like the cutest snow bunny with one of these cones in hand and the mountains right above your head. If you are a chocoholic you NEED to check this out. 

Blue Moose Pizza $$ 

Vail, CO 

Want to eat pizza while looking out at the Vail Village Slopes? Yeah, me too. This was some of the most exotic pizza I have ever had. Flavor overload in the best way possible. If you go during off-season you won’t even have to wait for a table. 

My go-to: AUTUMN PIZZA 

Sautéed Mushrooms, Truffle Oil, Parsley, Parmesan, Garlic, Olive Oil, Mozzarella, Goat Cheese 

Finale

Now that your taste buds are basically exploding, it is time to get out and explore. Gas up your vehicle, book that plane ticket and Airbnb and be on your way. The flavors await! If you try any of my suggestions make sure to tag #vitabenedetta and let me know about the fabulous foods. 

Until next time. What are some of your favorite travel eats? Comment below.

[alteredphoenix]

Daemon Familiar Prologue (Original Fiction)(WIP)

A/N: This is a chapter I found in my current USB drive under the folder for Daemon Familiar, the saga of some of my OCs such as Airi and Iryna, among others; you may be familiar with them in passing from the art I’ve done of them. The date on this is listed as 02/11/2019, around the time when the conceptual process moved away from how it began as a Tales of Berseria fanfic to its previous incarnation as a story with demons and magic and all manner of beings fantastical that, in some iterations written down in one notebook from 2018-2019, would be removed altogether and pave way toward an endgame that involved the world becoming Earth in the 1800′s or 1980′s.

I hated that particular conclusion, the idea of separating fantasy from reality; it sank my mental health and I found it too depressing to invoke The Magic Goes Away trope. I always liked my fantasy the most when it’s mixed with science fiction trappings - or about as science fiction as you can get into a fantasy setting. After all, the world we live in is pretty boring and mundane; why take the magic away? So I had to scrap that incarnation while still maintaining, quite steadfastly, that the demons must stay; they must be integral; without them, Daemon Familiar would just be another bog-standard sci-fantasy story.

I can’t really get too much into how much this prologue plays into the meat of the story without it treading into spoiler territory (I wanted to say ‘the first book’, but my intention is to write my stories as akin to light novels, so perhaps ‘introduction arc’ would be a better turn of phrase). In fact, I’m not sure if this is what I’d like to finalize; this was written as a possible, potential prologue that would segue into the arc’s endgame that would send ripples throughout the story. But for archival purposes I wish to put it up here, and purposes later on I will decide if this is a chapter I want to finalize, or retool it, or consider it unused and look for another way to introduce the prologue.

Daemon Familiar, shockingly enough, has its origins rooted in mecha. Well, it’s not actually mecha, but Magic Knight Rayearth did play heavily into fleshing out its current incarnation as a story of humans and daemons coexisting in a world without a Demon King for millennia, and how that shaped history. However, MKR helped develop Airi’s familial backstory more (sans isekai); the prologue, on the other hand, was meant to evoke the introduction scene from The Elder Scrolls III: Morrowind. I find that to be a much more effective opening than the one in Skyrim that’s been memed to hell and back so many times I get physical, psychic whiplash every time I see it (I would sooner satirize Skyrim’s opening than give it credence where it’s due.)

In this piece, Airi dreams - Maybe. Caught in the veil between wakefulness and sleep she sees Iryna from afar, who greets her, and may or may not remember the conversation afterwards.

-

"Hey.

"Hey—wake up.

"Open your eyes. Look at me.

"Ah. There we go. That's it. Can you hear me? Can you see me?"

She did not, for her vision was a blur and the water, while not abysmal and murky, cast the world in a cool, blue embrace. There were bubbles everywhere: round, clear spheres big and small that caught the light. They did not move. Neither did the water, though she could hear it rushing, roaring, in the distance, quiet and muffled.

She exhaled, yet not a single bubble flew from her lips. She blinked, once, twice, and moved her head up and slightly to the left, in the direction where she heard the voice.

A girl was standing in front of the light, small and backlit.

She tried to sit up. She could not so much as move her arms or legs, feeling them to be leaden and unresponsive. She craned her neck forward, as much as it would allow, and peered at the girl. Shrouded as she was in obscurity, the light caught some of her features: her round, cherub-like face; the bell-shaped dress; the open parasol reclined against her shoulder; her blonde hair.

"Hey, you," said the girl, a touch fondly. "Do you remember me?"

There was a name on her tongue, as familiar as her own, and she parted her lips to speak it. Nothing came out. Even the very thought eluded her. She continued to breathe.

A tired sigh. "Yeah. I figured as much. It's been a while." She saw the girl raise a hand to scratch at her cheek. Or maybe she was tucking away a strand of hair; it was hard to tell. "You look good. That's good, that's good. Hey. Listen. Keep it up. Don't stop taking care of yourself, okay? Take some time to get away from everything; the others can look after themselves. And if they can't...well," she seemed to shrug, "Streya will make sure of it. But you already know that. No point in me telling you this twice."

Her eyelids cracked open a little wider at the name. Again she made to sit up, to no avail.

"Hey, none of that now," said the girl. "Everything's fine. Come on. Do you really believe she'd let them fly off the handle while you're away? You can't be everywhere at once, you know."

She breathed in, breathed out, releasing another stream of water that looked but did not taste nor feel like water. The world was weightless. There was neither grass nor sky to be found. Only the light, shining from some unidentifiable point of origin, provided the necessary luminescence.

She inhaled, deeply, slowly, and tasted the scents floating on the air: Wood smoke. Fresh rain. Clipped grass. Cooked beef right off the griddle. Metal. Exhaust fumes. Wildflowers.

A hint of something, soft and sweetly fleeting, like the start of a fire from the strike of a flint. It was an ember that grew into a tiny flame that spread from the core of her belly to the roots in her chest.

She snatched it, held it, and did not let go.

A gasp, soft and quiet, escaped her. Her eyes became heavy. Focus bled away and drew upon itself in a mire of colors.

The light began to fade.

The girl appeared to be nodding; she seemed to be moving farther and farther away. "I'll come visit you again soon, alright? You just do your thing. I'll be here before you know it. So don't neglect yourself while I'm gone, alright? Don't forget."

I won't forget, she wanted to tell her. I'll take care of myself. She opened her mouth again, and still nothing issued forth. She breathed in the sweetness, the cool mountain air, the tang of extracted sap and stones baked in the hot noon sun. She filled her lungs with it. Her head buzzed warmly and she laid it down upon the expanse of shifting blue and yellow beneath her. The contact set her skin alight with an electric tingling that quickly numbed and settled in her bones.

She closed her eyes and sensed more than felt herself shift onto her side and curl up in a ball. An invisible hand fell upon her head, stroked once and pressed down, down, with a gentle ease that was almost maternal.

She tucked her head to her breast and breathed deep.

"Sleep, Airi," she heard the girl say. "Just a little longer. I'll be back. I promise."

Then she was gone.

Airi breathed, and drifted...

Drifted...

Sank...