#best frozen vegetables brand

[keventeragro]

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[sunrisesyner]

Sunrise Synergies is one of the best ready-to-eat food providers in USA and offers a variety of labels for all our products.  As you peruse our item classes, you’re certain to find every one of the items and brands you love, which will keep your kitchen loaded and all set.

[idiopath-fic-smile]

this one goes out to all my Singin' in the Rain ot3 truthers—

Cosmo Brown had always known it would end like this.

Cosmo was a lot of things—in fact, you could argue he was too many—but he wasn’t dumb.

From the early years, when Cosmo and Don were just kids playing for pennies in pool halls, to their stint dodging rotten vegetables on Vaudeville stages across the very backwaters of America’s backwaters, to their first real breath of success in Hollywood (and then the second and the third and the fourth), Cosmo would catch a glimpse of his handsome, charismatic friend from the corner of his eye—a flash of dark hair, that perfect tooth powder ad smile—and know that for all Don’s protestations, someday the guy was gonna meet a wonderful girl and get married, settle down, and very gently slip off to the far edge of Cosmo’s life.

So yes, Cosmo had seen Kathy Selden coming. Not the details, not her sense of humor or her musical little laugh or the madcap way she really threw herself into dancing with them around Don’s place at 1:30 in the morning—and okay, certainly not the part at the beginning where she had jumped out of a cake at a party, but he thought a fella could be excused for not correctly divining that. 

The general outline of the thing, though, how Don’s eyes followed her around a room...he had been preparing for Don to propose to Kathy ever since she’d tried to throw a pie at Don’s face. And when the happy day came, Cosmo had been ready with his best man suit, his best man speech, a slightly updated version of “Here Comes the Bride” that’d had Don and Kathy laughing all the way down the aisle.

Don and Kathy would buy a house together. They would have a swimming pool and a dog and then inevitably, a small parade of adorable little snot-nosed kids who would call him Uncle Cosmo, and they would spend less and less time with him, not on purpose but busy with the rest of their lives, and ultimately Cosmo would learn to make his peace with it because he’d have no other choice and he would have to try to move on and not live too much in his memories. He could picture it so clearly, he figured if the songwriting gig with Monumental didn’t pan out, he could always return to the backwater circuit with a new act: The Amazing Cosmo of the Cosmos—ladies and gentlemen, he sees the future, he reads the stars, he silently pines for his best married pal and all the while tap dancing!

Don and Kathy inviting him along on their honeymoon, though—that part was a surprise.

“What?” said Cosmo, hands frozen over the piano keys. He’d been busy with a brand-new assignment; on the heels of The Dancing Cavalier, offers were pouring in and he’d taken the first one scoring a movie that didn’t star anyone he was secretly in love with.

Don had looked a little wounded when Cosmo broke the news last week, but a guy had to start making his own way in the world. Besides, orchestrating layers of strings to swell as the camera zoomed in on Don and Kathy blissfully locking lips in radiant monochrome, oblivious to the rest of the world—well, Cosmo knew that dance, he had mastered the footwork, and he didn’t especially feel like a reprise.

It wasn’t lost on him that Kathy had dropped by his rehearsal space alone today. Of course, he had no idea what this meant—he didn’t think it was about the new job; Don didn’t tend to stay sore at him for that long—but Kathy was acting perfectly natural, and so probably the smart thing was to follow her lead.

“It’s a two-week transatlantic cruise,” she said now, gracefully dropping beside him on the piano bench. “We thought it would be nice to see Europe, take in the sights, get away from all the cameras.”

“Ah yes, such a wallflower, our dear Don,” said Cosmo solemnly. “Besieged on all sides by the love of his public, a tragedy of our times, up there with Lear! Hamlet! Caesar! The one with all the Greeks and the giant wooden horse, nay, nay, neigh.” He played a tragic little trill, for effect. Kathy huffed a laugh and smacked his arm.

“You know that’s not it,” she said. “Being watched all the time—we can’t always do what we want. It’s rotten.”

Tell me about it, thought Cosmo.

He was sort of seeing a fight choreographer named Archibald, who came from old money and was a “the third” or a “the fifth” but nice enough Cosmo might even forgive him for that. Archibald was trim and athletic, with dark brown hair that was just starting to go gray at the temples and enough discretion that Cosmo didn’t think they’d get caught. The only problem was that he didn’t laugh at Cosmo’s jokes, seemed to just tolerate them.

“What do you two even talk about, then?” Don had asked, when Cosmo had let this slip over drinks the same night he’d explained about the new movie project. (Cosmo had been trying to spend less time with Don and Kathy since the wedding but Don had said, “C’mon, pal, we miss you” and Kathy had laid one hand on his arm and peered up at him with her big green eyes and Cosmo was only one man.)

Cosmo had frowned, because Don hated Archibald, for reasons that were frankly mysterious. Then he’d looked up and grinned a grin he didn’t exactly feel and said,

“Tell you when you’re older,” and then Don had choked on his dry Martini even though Cosmo knew Don knew about Cosmo’s tendencies. It wasn’t something they discussed, and Cosmo had never properly gone with a guy before, but whenever a big-shot producer started complaining about all the degenerate queers in showbiz, Don always sharply steered the conversation someplace else. It was all very gallant and noble and knightly, and someday Don would play King Arthur and Kathy his lady Guinevere—

“Honestly, sometimes it feels as if we’re living in a fishbowl,” said Kathy now, in the present.

“And so your solution is to relocate,” said Cosmo, “to the biggest fishbowl on this here magnificent earth. The mighty ocean!” He struck up a sea shanty. “Oh blow the man down, blow the man down / way ay, blow the man down…”

Not everyone appreciated his musical flights of fancy, but when Cosmo turned, she was leaning with her elbow on the side arm of the piano, watching him with her chin on her hand and laughing. 

“Just for two weeks,” she said. “So, are you coming?”

“With you two,” said Cosmo, just so there could be no misunderstandings. “On your one and only honeymoon.”

“Yes,” said Kathy.

“As what, your first mate?”

“Sure.” She grinned and threw him a quick salute. Cosmo was almost never attracted to women but in this case, he understood the appeal.

He swallowed. “You are aware of that ancient saying, ‘Two’s company and three’s a fast track to divorce court’?”

“You’re hardly a threat to our marriage, Cosmo,” she said, and he agreed, of course, in both directions, even, but it still stung to hear her say it out loud. For want of anything better to do, he gasped, clutched a hand to his chest and reeled backwards so hard, he threw himself off the piano bench, landing in a somersault on the floor.

Kathy spun around fluidly on the bench to face him, pleated skirt whirling a little, heels of her shoes clicking together. 

“Oh, I said that badly,” she said. “I only mean that it’s more fun when you’re around. We have a better time, Don and me both. Remember the night we decided to make Dueling Cavalier a musical?”

“Do I remember the best night of my life?” Cosmo peered up at her from the hardwood. “Why yes, madam, now that you mention it, I believe it might ring a bell or two.”

“The best—” She frowned for a moment, and he remembered then that as a newly married woman, a newly married woman to Don Lockwood, no less, she’d no doubt experienced any number of evenings that blew that one out of the water.

Even besides that, it felt awfully revealing all of a sudden. Cosmo threw an arm over his eyes. He felt naked. He wished he was naked, because that might at least distract from whatever his face was doing.

“So it beats your time with Archibald, then?” said Kathy shrewdly.

Cosmo uncovered his eyes. He forgot, sometimes, that new as Kathy was to the moving pictures business, she was still a city girl, with a city girl’s worldliness. Also, Don had probably told her; that seemed like the kind of second-hand secrets married people shared with each other. He wasn’t sure how to feel about that.

“Hardly a topic for mixed company,” he said.

There was a pause.

“So yes,” she said and smiled with a smugness that would’ve been unbecoming were she not as cute as a button.

“What do you and Don have against the poor man anyway?” he groused. “He’s never done so much as sneezed in your direction, and if he did, I’m sure he’d use a handkerchief.”

“For one thing, we know you could do better,” said Kathy, folding her arms.

Cosmo elbowed his way back to sitting, brushing himself off with dignity. “Well, better’s not exactly knocking on my door right now.”

“This town doesn’t have an ounce of sense.” She reached down to offer him a hand up, pulling Cosmo to his feet; she was stronger than she looked. “Listen, two weeks away, it’ll be good for you.”

“What about you two?” Cosmo protested as he reclaimed his spot on the bench, Kathy sliding to make room.

“What about us?” said Kathy with wide eyes.

“Two newlyweds might want some alone time?” he offered weakly.

Kathy shrugged. “I told you, there won’t be reporters or cameras. It’ll be plenty private.”

“What about your matrimonial needs?”

“Which needs?”

His eyes narrowed; she was a terrific actress but suddenly he wasn’t sure he was buying it. Kathy wasn’t dumb either.

“You have to know what I mean. Don’t make me play Cole Porter at you,” said Cosmo. She hesitated, and Cosmo began to pluck out a melody: “Birds do it, bees do it / even educated fleas do it…” He wiggled his eyebrows.

“Let’s do it,” sang Kathy, finishing the stanza in her lovely alto, “let’s fall in love.”

Cosmo stopped playing.

“I do know,” she said simply, “of course I do, and we’re not worried about it, alright? Listen, do you want to go?”

Cosmo, who had been carefully not asking himself that question, stared down at the piano keys. Did he want to go? He thought back to that night at Don’s, the three of them giddy with excitement and inspiration and sleep deprivation, running through the house, clowning around and dancing with no audience except each other—he hadn’t felt like a hanger-on then, like a third wheel or an extra limb or a chaperone. He’d felt like he was exactly where he was supposed to be, one note of a perfect chord.

Still.

“I can’t swim,” he said.

“They’ll have lifejackets,” said Kathy.

“I’ll have to work.”

“We’ll bring a piano.”

“All my houseplants will die,” said Cosmo.

“All your houseplants are fake,” she said. This was true, although he wasn’t sure how she knew since she’d never been to his house. She sighed. “Remember the night of that first screening, when you were about to expose Lina and instead of explaining what was happening, Don told me I had to sing, that I didn’t have a choice?”

He winced, thinking of Kathy’s heartbroken, tear-stained face before they’d pulled up the curtain and revealed who was really singing when Lina moved her lips.

“Yes, and I feel just awful about it.”

“Well, Don doesn’t,” said Kathy. “Because he knew it would take too long to convince me to do something that mean to her.”

“Mean?” Cosmo echoed. “She tried to trap you in a lifelong contract and steal your voice. A common sea witch wouldn’t stoop so low.”

“But there wasn’t time,” she pressed. “And anyway, he knew how it would end.”

“What’s your point?”

“We already bought your tickets,” said Kathy.

Cosmo gaped at her.

“We’ve cleared the trip with everyone at Monumental and anyway, like I said, we’ll have a piano on the boat.”

Distantly, he was aware his mouth was still hanging open. Kathy reached over with one light finger under his chin and gently closed it. 

“That’s better,” she said, folding her hands daintily in her lap. It was around this time she seemed to realize it wasn’t some routine, that Cosmo really was well and truly stunned. “Of course, nobody is going to force you to go with us if you truly don’t want to,” she said into the silence.

“These tickets,” he said at last, “are they refundable?”

“Gosh,” said Kathy easily, “I can’t imagine they are, no.”

The thing was, none of them were hurting for money or work anymore, so the fact that Don and Kathy might be out even a few hundred dollars didn’t catch at him the way it might’ve some years earlier. No, the thought that really seized his imagination was the mental image of Don and Kathy planning this together, Don and Kathy discussing the matter with each other, maybe over breakfast—toast and coffee in their dressing gowns, so sure it was the right thing to do that they’d decided to just go ahead and make preparations: oh and a ticket for Cosmo, of course.

He could do it, he realized. He could go. He wanted to go. It was foolish, but Cosmo was an entertainer; he’d been doing foolish things in front of a roomful of witnesses since he was in shortpants.

“I’ll pack tonight,” he said.

“Perfect!” Kathy hopped off the bench and straightened out her dress. “And bring something nice to wear at dinner for a night or two; it doesn’t need to be black-tie formal, a good suit will do.”

He nodded. “I shall leave the top hat and monocle at home. Two weeks, you say?”

“Yes, and another half-day on either side flying to the harbor and back.” She reached into her coat pocket, and pulled out a folded sheet of paper. “The itinerary,” she said. “Don and I are so glad you’ll be coming.”

“Uh-huh,” said Cosmo. “Say, where is that fella, anyway? What’s the big idea, can’t even stick around to ask his best pal to his own honeymoon?”

“He’s planning the trip,” said Kathy brightly. “Last-minute details. Anyway, he thought you and I should have a chat, one on one. He thought it might help.”

He blinked. “Help what?”

“Help us,” she said.

It was all starting to feel like a farce, like one of those old Vaudeville acts with a lot of fast talking.

“Did it?” he asked.

“I think so,” said Kathy warmly. She turned and began to walk towards the door. “See you at the airport tomorrow. Six AM sharp.”

“Six AM,” he said, and then, foolishly, “You know, I can see why he likes you.”

Kathy dimpled. “Oh, likewise!” She tossed him another smile and then she was heading out of sight down the hallway, shoes clacking rhythmically on the tile.

“Well,” said Cosmo to no one. He felt pole-axed, he decided. He wasn’t sure he had ever felt pole-axed in his life before, but there was no other word for it.

He played a chord, then another chord, then a few more.

“Pole-axed,” he sang, “out of whack, when you are near there’s only one drawback: I can’t be clever, no I lack the knack, Darling, I’m pole-axed, out of whack around you!”

It wasn’t exactly Cole Porter, but he’d take it, he thought, reaching for his pen. There was still an hour or two left before he’d need to race traffic home and dig out his suitcase. Apparently, he had early morning plans.

(ETA: if you didn't see, there is now a second part here!)

(ETA THE SECOND: the whole finished thing is now here!

[femmefatalevibe]

Femme Fatale Guide: Products & Services Worth The Splurge

Fashion:

A great couple of bras in black/nude (your best skin-toned shade)

Comfortable, breathable, and seamless underwear

Outerwear (Coats, jackets, blazers)

The perfect pair of jeans

An LBD that works from day to night

Comfortable, sturdy, sleek, and timeless footwear (a versatile black boot, a black heel, white sneaker, and a black flat/loafer/sandal)

A timeless and versatile crossbody or shoulder bag (a larger one for the daytime/work or school and a smaller one for nighttime/events)

One or two well-made classic jewelry item(s)

A conversation-starting item or accessory

Beauty:

Sunscreen

Any skincare/skin cosmetic products that are game-changers for you

A quality hair brush, comb, and hair towel

Your signature scent

A quality razor/hair removal product

Vitamin C/Retinol serums

Reliable hair tools and sturdy nail tools

A quality hair heat protectant/scalp cleansing or conditioning spray

Makeup brushes and beauty tool cleaners

Home:

Lamps/lighting

Couch/desk chair

Everything for your bed: Bed frame, mattress/sheets/pillows, etc.

Knives

Dishwasher-safe and microwave-safe dishes & cups you love

A full-length mirror

Vacuum

Storage solutions/cedar blocks or moth balls

Quality holders for everything: Paper towels, shower storage, hooks, mailbox/key bowls

Name brand paper products/household cleaners

Electric toothbrush & Waterpik

Sound-proof headphones/Airpods

MacBook Air

Health & Wellness:

High-quality lettuce and/or sprouts

Organic frozen fruits and vegetables (if fresh is too pricey)

BPA-free canned goods

Potassium bromate & glyphosate-free grain products

Snacks free of artificial colors

Quality coffee

An at-home massage tool/heating pad

Fur products for skin/hair removal

Vitamin C/Retinol serums

Quality running shoes

Anything that goes near your vulva or into the vagina: Sex toys, lube, condoms, toy cleaners, pads/tampons/menstrual cups, cleansing wipes, etc.

A yoga mat, resistance band, and a pair of small ankle weights

Spotify subscription

Books and audiobooks

Services:

Therapy

A top-tier haircut

House cleaning (even if it's only once every couple of months)

Top-tier hair removal/brow maintenance services of your choice

Best doctors, dentists, OB/GYN, and dermatologists you can get

At least one personal training/styling session in your life

Professional/Social:

Ownership of the domain for your full legal/professional name and/or business name

A CPA/bookkeeper/fiduciary financial advisor

Automation workflow/content management system software

A lawyer for contract review/LLC services

Personalized stationery/"Thank You" cards

Memorable client gifting for the holidays/milestone successes

Niche skill-based certifications (Google, AWS, Hubspot, etc.) or courses made by trusted professionals in your field

Subscriptions in world-leading and industry-authority digital publications

[medusagorgongirl1]

I'm sick of this Fandom saying that Dick only eats cereal and that the only thing Tim can cook is a cup of coffee and treating Jason like he's some sort of michelin star chef, like seriously? that's it?

Dick came from a circus full of people with different cultures and backgrounds. Idk if y'all have every gone to one of those big weddings that takes place in your cousins back yard but fucking everyone comes together with food. You make the things you know and love and share them with the people your friends and family know and love. And also Dick was a kid that loved attention, of course he would sit in the kitchen and be entertained by someone while his parents were training. I'm convinced that Dick knows how to cook the most random, homey, comfort food dishes but like nothing 'ordinary'. Like that man can make the best goulash you've had in your life (only with the good paprika), he makes vegetarian momos that even Damian can't resist, his challah had more jew in it than Bruce does. But if you ask him to bring a casserole to a get together, he'll fucking bluescreen and buy a pre-made potato salad.

I agree that Jason is a good cook. As a kid I was poor, but in my later teenage years we were more middle class. That change in being able to buy ingredients, to actually make something homemade with is insane. I'm convince that one day he showed Alfred one of those '3 ingredients browine recipe' and asked if that wasn't too much to use and Alfred introduced him to the concept 'the more ingredients the better taste'. That said, as an adult I don't think he was making all these grand dishes. He doesn't live with Bruce, and frequently changes safe houses. He doesnt have the dishware to make these extraordinary foods. Like he'll make some fettuccine alfredo, but those aren't homemade noodles. He's not making a cheesecake, but he'll make a nice banana bread. I also think that he would be a bit nostalgic for the foods of his childhood like we all are in a way, but he would better it. Like cheap ass Ramen? That man is making a steaming bowl of pho. Baked potatoes? Creamy potatoes au Gratin. Peanut butter and jelly sandwiches? Fruit tarts with peanut butter cookies. He's not phenomenal, but he's resourceful.

I said this in a previous post but Tim can cook goddammit. He grew up in a big home as tween with an unlimited fridge. He did what kids do; make really shitty food until they understand cooking. He would thrive off of reciving praise from his parents if he informed them on how independent he is. I know he tried to learn how to make all of their favorite meals until he could recite the recipe word for word. And I don't think that left even after he became robin. Because things were shaky with Bruce for a while, and Tim needed to prove himself. He definitely found out how to make the most tasty protein filled post workout foods because he was determined to be a good robin. I think that as an adult a lot of those would stick too. Like he would know how to make a lot of standard meals, and knows how to read relatively re create a recipe. He isn't useless in the kitchen just because he's rich.

Stephanie is always neglected in these and I refuse too, I love her. I think that she would be kinda a combination of Jason and Tim, like she knows as a vigilante (especially one always underestimated) she really needs to prove she can hold her own and I think that means that she would care about her diet in relation to her workout regime. Her diet would probably consist of a lot protein, fiber and vegetables. But also I think she would be more nostalgic that Jason. Because who can't help but romanticize the sight of your mom making your birthday cake and adding a drop of magic that turns it purple. If it comes down to the frozen pizza or the frozen stir fry, she might choose the pizza because it's the same brand her mom would make on Fridays. She knows how to make the foods that are good for her (to an extent, similar to Tim in that way) but she would also be able to make more of her comfort foods. But above all else, she's a sucker for convenience store meals. She's a patsa roni after patrol kinda gal. And some days she'll add in steamed broccoli, but the nights she's really feeling it, she might just turn on some old cartoon and sit on the floor with her pasta roni.

Damian is more interesting. Always being wealthy has him thinking cooking a bit beneath him. BUT, he also how easy it is to poison someone by making their meals. I feel like in the league of assassin's he learned to detect poison in food and knows how to get it back up. But, it's easier to detect that type of thing with plants. I think he knows which plants are poisonous simply by sight, taste and smell. And besides the obvious reason behind his vegan/vegetarianism I think that is also one of the contributing factors. But I still think it took him a while to come around to Alfred and ask to learn how to make more of the foods he can eat. I don't think that would happen until after he has since how the memories from cooking affect Dick, how cooking gives Jason a sense of freedom and control, and Tim independence. I think he would come to recognize the importance of being able to do something for yourself without assistance. I think he would begin with shyly approaching Alfred vegan recipe he found (because vegan/vegetarians recipes are finally becoming more mainstream and popular on social media), and Alfred will agree because he wants Damian to request certain foods. He wants Damian to truly enjoy meals and not just tolerate something Alfred makes. So I think Damian would know how to make a lot of staple dishes, but also a lot of really yummy vegan dishes. But I also think he would have a slight nostalgia for foods more regional to Nanda Parbat. Specifically I think he would miss spicy food and that it would become necessary in his favorite dishes. I think he would be a sucker for a nice lentil soup, so spicy that only Jon can stomach it.

Sorry for the long post, but this has been on my mind a bunch lately.

[becasbelt]

the beca + cooking character study that ATTACKED my brain that nobody asked for

* * *

Beca Mitchell hated cooking.

At least, that’s what she would like to be put on the official record.

Not all children of divorce are forced to grow up fast. Beca knows this, in a very tangible way. She had friends growing up whose parents were also divorced, and life continued much in the same way for them as it did before their parents separated. Sometimes they’d even joke that life was better now since they got double the gifts on holidays, double the parties for their birthday.

Beca always let them have their moment, didn’t feel the need to shut down what optimism they could find in whatever turbulent custody schedule their parents’ lawyers had worked out. Didn’t feel like shoving her own thoughts about her divorced parents in their faces.

By the time she was 12 years old, Beca could make a few pretty decent casseroles. They weren’t all that complex, mostly just cheese, noodles, and different sauces mixed together in a glass pan. But after about 6 months of living off of PB&Js, Lunchables, and Spaghettios, waiting for her mom to snap out of whatever work-induced daze she’d been in since her dad walked out on them, Beca decided that they needed actual food.

So, she’d rolled up her sleeves and designated herself the man of the household.

Grocery shopping took a while for her to figure out. Beca would walk to the nearest Walmart and stare wide-eyed at all the different aisles, foods, and brands available. Overwhelmed and out of her league.

At first she’d just grab whatever she vaguely recognized and buy it, avoiding eye contact with the cashier and handing over her mom’s credit card before hightailing it out of the store as fast as she could. But eventually she found she actually liked grocery shopping. She’d slip her headphones over her ears and peruse the aisles, wondering what different vegetables and seasonings would taste like in a stir fry or pasta.

By 14, Beca had a pretty solid routine. Saturdays were shopping and laundry days. She’d make a list of all the stuff they needed, ask her mom if she had any meal suggestions (which she didn’t), walk the two miles to Walmart, then haul all the bags she could carry back.

It got easier when she was 16 and could drive. Faster, for one, and she could actually bring home more than four bags at a time.

Every day after school she’d come home, make dinner, wait around until 7:00 to see if her mom would be home to eat with her, and when she inevitably didn’t show, put the food away and go work on her her music until she couldn’t keep her eyes open.

If her mom ever noticed Beca’s efforts in keeping them both fed, she never let on.

Beca kept up that routine until she was 18, until the decision to go to college was made for her by a father who was suddenly interested in being a part of her life again.

The day before leaving for Barden, Beca put together a week’s worth of freezer meals - which, for one person who often forgot to eat, would last more like a month, really. The next morning a taxi picked her up and took her to the airport.

Her mom was already at work by the time she left.

When Beca stepped foot inside her dorm room for the first time, the first thing she noticed was the strangely hostile energy coming off in waves from her roommate. The second thing she noticed was that there was no kitchen. She would be getting all her meals from the cafeteria on the main floor.

The first meal Beca ate from the cafeteria was chicken parmesan. It was bland at best, probably frozen chicken that could be prepared and served en masse.

Beca didn’t lift a finger to make it.

It was perfect.

When Beca moved into the Bella house a year later, with all the rest of the Bellas piling in behind her, her heart sunk at the sight of the large, fancy kitchen just off the living room. She’d spent the last year living off of cafeteria food, energy drinks, and chips, and the thought of meal prepping and grocery shopping again was enough to make her sick.

That sickness lasted all of two seconds before Chloe loudly started to explain to everyone how their kitchen and cooking duties worked. How they would all rotate through who went shopping for food, but for the most part they’d fend for themselves unless someone felt the urge to cook for everyone.

They were adults, after all. They were old enough to look after themselves.

That was enough for Beca to breathe again.

Beca sort of stuck to how things were the year before, eating out often for meals, but mostly just snacking a lot. It was hell on her digestive system, sure, but she had more important things to worry about. Like school and her music and the Bellas.

The rest of the Bellas liked to tease her about it. They would joke that she probably couldn’t even boil water and that’s why she didn’t cook very much. Amy liked to say she was forever trapped in a 12 year old boy’s body; her stomach a bottomless pit that only craved Cheetos and Red Bull.

Beca didn’t mind the teasing, really. She’d just laugh it off and shove more chips in her mouth.

When the other girls cooked for everyone, Beca would thank them politely and enjoy her food, feeling no pressure to return the favor. The most common group cook was Chloe, who always served her Bellas with a smile. Which was awesome, really, except-

Chloe Beale, for all her charm and beauty, was not a great cook.

Her food was fine, for the most part. No worse than the cafeteria food Beca lived off of for a year. Chloe just wasn’t... particularly gifted in the kitchen. Most of the time her noodles were ever so slightly undercooked, her cookies a little overdone, and the girl didn’t know how to use any seasonings besides salt to save her life.

And yet Chloe loved to cook. Not out of necessity or obligation, just out of a genuine enjoyment for hearing things sizzle in a pan, or watching bread rise in the oven. She’d turn on some music and waltz around the kitchen like she was Rachel Ray, not even realizing her sauce was thickening to a worrying degree.

It was, Beca had to admit, one of her favorite sights in the world.

Sometimes Beca would just sit at the counter and watch Chloe prance around, joking and laughing with her, and sometimes she would lend a... secretive hand. If Chloe was distracted with a picture of a dog on her phone, Beca would stir the meat cooking on the stove. When Chloe would get caught up talking with Stacie about a guy in her class, Beca would add a pinch of garlic powder onto the veggies.

No one ever noticed Beca doing it, and the look on Chloe’s face when she discovered how good her food had turned out always made Beca want to do it again.

It wasn’t until they’d all graduated and went their separate ways that Chloe figured out Beca could cook.

The NYC apartment that Chloe, Beca, and Amy called home was about the size of Beca’s bedroom back in her mom’s house. The shower was in the kitchen, the kitchen was in the living room, and the living room doubled as Chloe and Beca’s bedroom.

Their refrigerator oscillated between too cold and too warm, their oven worked seemingly only when the moon was in certain phases, and their microwave took twice as long to heat food up as it should. Most of their food cooked unevenly or had the inexplicable taste of cigarette smoke to it, and if they had anything on the stovetop for more than two minutes the fire alarm would go off.  

It was something close to hell, if Beca was being honest, but Chloe thought their tiny studio apartment was just about the most charming place on earth, which made Beca hate it just a little less.

“You would not believe the day I’ve had.”

Beca smirks from her place by the stove. “I’m sure I won’t,” she drawls, prodding at the chicken cooking in its pan. “Tell me all about it.”

Chloe launches into the chaos that was her day at the animal shelter, and the longer the story goes on, the more Beca starts to understand why she’s home so late. Normally Chloe would get home before Beca and start on dinner, finishing up around when Beca got home so that they could eat together. When Beca had gotten home today, expecting the same, she was instead greeted by an empty apartment and a text from Chloe simply telling her she’d be home late.

Beca had considered going out and getting McDonald’s for all of two seconds before shrugging and starting on dinner herself.

As Chloe finishes up her story, Beca plates food for both of them and settles at the table. Chloe digs in right away, still talking a mile a minute, and pauses after one bite with wide eyes.

“Beca, this is really good,” she says, mouth full of food.

Beca spears a piece of chicken. “It’s just chicken and rice,” she says with a shrug. “Not too complicated.”

“No, but this is, like, really good,” Chloe repeats emphatically. “Like, the chicken isn’t dry and the rice isn’t crunchy and-” she smacks Beca on the arm and Beca yelps. “You’re telling me I’ve lived with you for five years and I never knew you could cook? I thought you were incompetent!”

Beca stifles a laugh. “I guess you don’t know me as well as you thought you did,” she says with a grin.

Chloe laughs delightedly. “Yeah, I’ll say,” she agrees, leaning back in her chair to appraise Beca in a new light. Beca ducks her head at the attention and pushes her food around her plate.

After dinner when Beca is washing dishes, Chloe slides her arms around Beca’s middle from behind and buries her face in Beca’s neck. This is also part of their routine, at the end of each day when Chloe is feeling a little sleepy and affectionate, but today has the added bonus of Chloe murmuring her thanks for dinner into Beca’s skin, warmth and gratitude oozing from the words.

Beca closes her eyes and remembers countless nights waiting around for someone who didn’t care enough to make it home in time for meals, let alone thank Beca for preparing them. She sinks back into Chloe’s embrace and allows herself a moment to enjoy the affection.

She tells Chloe “anytime,” and means it.

And maybe starts to hate cooking a little less.

[hippieghost]

I used to work at a deli when I was younger and I feel like people might not know some of these takeaways so there's a list of strong opinions from a girl with quality meat.

Cutting lunchmeat thinner makes it harder to pull apart, but also increases surface area which makes for a "fuller" sandwich. You're still getting the same amount of meat but the flavor and texture is improved by this.

Cheese is the same, but is much harder to keep from sticking together or falling apart

The secret is to make sure the slicer is sharpened and cleaned regularly, slice SLOWLY, and rotate the block every 4 or 5 slices, then gently lay the cheese down.

Its a pain in the balls and can be annoying for the person slicing so be sure to appreciate them appropriately if you're like me and like stuff super thin.

Different cuts work for different sandwiches. Thick slices are better for frying. Thin is good for like cheese and crackers. Shaved is best for sandwiches but make sure you don't squish the bag.

For cheese, brands actually kind of matter because some cheeses use more cream while others use more oil.

This is especially true for American cheese. Please I am begging you just try the Clearfield or Land of Lakes cheese that they actually slice instead of assuming Kraft singles are all American cheese is it is so much better.

That said, more "oil based" cheese melt faster

Some delis let you call in your order ahead of time. For bigger orders especially I highly recommend this.

A pound of roast beef can be expensive but can make an easy meal for 4 with some long rolls, cheese, and beef bouillon. Just boil some beef bouillon til it to make a simple au jus and throw in the roast beef. Put it on the roll with some cheese and you're done.

You can do the same thing with sliced turkey and a can of gravy.

As a rule of thumb - local delis usually have better quality than grocery store delis OR they're cheaper. Sometimes you luck out and both are true. Shop around.

Seriously, call in your order especially if you like to get stuff shaved. Call before you leave or even tell them a time to expect you.

Another rule of thumb I have is that I will take good cheese over good bread, and good bread over good meat.

A little bit of vegetable oil, salt, pepper, and oregano all on the roll will make your sandwich amazing without making it too soggy.

Ham or bologna cut in 1/4 inch thick slices are perfect for frying. Add egg and cheese to the ham for a decent breakfast sandwich. If you're in the Jersey area this is how thick your pork roll should be too.

If a sale is going on, buy in bulk. Most lunchmeat can be frozen especially if you're using it for hot sandwiches

Remember, you should be nice, but if they won't cut to your specifications, you don't have to buy from them. You can stand up for yourself without being a dick.

I think that's all but I'll add more if i think of any. Thanks for reading!

[contentment-of-cats]

Just give me the coffee, I will do the rest.

Loki is settling in. Mostly, he wants to eat and sleep. The few times I have let him out of the Borg Cube, he's been out for 10 minutes, gets overstimulated, and runs back to his Safe Place. Right now he is learning how to play with toys, and loves his scratching posts and pads. He's been through so much. I have asked that the ex get a visit from his karma.

Unpleasant Subject Ahead

Another thing that this whole thing has driven home is how important it is to get your affairs in order - even if you don't have cancer. Loki's mom was getting a divorce and fell so ill so fast that she was unable to make her own medical decisions within days of admission. Even if you are getting a divorce, even with an actual protective order, your spouse is still the legal default person to make decisions for you. They are your legal heir. If you don't have a legal spouse (marriage certificate), it's your adult children, if you have no kids then your parents make those decisions even if you're a legal adult. If you have no immediate family, then your extended family gets called in.

Power of attorney legal and medical

Will for personal property

Living trust for investments and real estate

Medical orders (supersede those of the POA) such as Do Not Resuscitate

A health care directive like this one.

It's hard to think about, but when your surviving extended family is a mess (like mine) you want these things in order. Hell, have them notarized so that a judge can look at the plaintiff and say, "What the hell is the matter with you?"

Golden Treadmill

I'm strapping myself in with another 'write to spec' contract. Yep, it's more porn. I negotiated for one every six weeks from February to November. I need to visit Amazon and stock up on barf bags and brain bleach. I did say that I won't write noncon or (yes, this is a thing) racist tropes. It's hard for me to write hardcore body horror. I might be writing horrible porn in order to pay off my medical bills that makes my pussy slam shut like an angry clam, but I have standards. That being said, the editor delivered the advance to my freelance bank account and the outline to my inbox.

Whoo boy.

In my defense, I did not know that 'monster fucking' was commercially viable.

Cat in the Kitchen

Rediscovering food has been a wonder. As promised, my rearranged innards make it trial and error, but the errors seem to be self-correcting. Gut flora does come back, but I have not been brave enough to venture into my spicy Indian, Chinese, and Mexican foods.

I've been making casseroles/hotdish because they freeze well and sometimes the fatigue renders me incapable of anything other than pushing a button.

For casseroles/hotdish you need:

Vegetables: Frozen works fine. Canned is saltier, so if you go canned use 'less salt' brands. If you are using mushrooms, frozen, fresh or dried is best. I find canned mushrooms have a very weird metallic taste.

Starch: Potatoes, rice, pasta/noodles, bread. Yes, tater tots count.

Protein: Can be vegetable protein, beans, canned tuna or salmon, or meat. Smoked salmon is delicious in casseroles and soup, so I go to my local deli on Friday to get lox ends and trimmings.

Sauce: Canned soups (cream of ____), jarred or canned pasta sauce, or packaged cooking sauces and gravies.

Topping: Cornflakes, tater tots, cheese, potato chips, stuffing, etc.

Flavor: Dried herbs, onion and celery, garlic, spices.

Slowcooker meals are great, too, and follow the same rules as casseroles/hotdish. But my favorite caserole dish is my Gran's Lancashire hotpot - lamb neck chops, potatoes, onions, and more sliced potatoes on top for a crispy lid.

Back to work.

[najia-cooks]

[ID: A bowl filled with a light orange-brown broth, several leaves of cooked bok choy, and four dumplings. End ID.]

Vegan Chinese wonton soup

Savory, tangy 'pork' and cabbage wontons are combined with a well-spiced, warming broth in this classic soup. Noodles and bok choy or other leafy greens may be added to create a complete meal. Best of all, the wontons can be made ahead and pulled out whenever you need a quick meal option.

Recipe under the cut!

Patreon | Tip jar

The wontons from this recipe can be made ahead in bulk and then frozen to add to soup a few at a time. This recipe makes about 15 dumplings (enough for 4 to 6 servings of soup) and enough broth for 2 servings of soup; if you're making the dumplings to serve all at once to a large group, double or triple the broth recipe.

To make the wontons:

Makes about 15 (serves 4-6).

INGREDIENTS:

For the dough:

1 cup (120g) all-purpose or bread flour

1/4 tsp salt

1 1/2 Tbsp vegetable oil

about 1/4 cup water

For the filling:

.2 lb (90g) vegan ‘pork’ sausage or ground pork substitute

OR 1/2 cup (45g) TVP + 1/2 cup (118mL) vegetarian ‘beef’ stock from concentrate

1/2lb (6 leaves) green cabbage, blanched and minced

1 small yellow onion, diced

3 cloves garlic, diced

3 dried red chili peppers, crushed, or 1 tsp red pepper flakes (optional)

3 Tbsp neutral oil

1/4 tsp salt

1/4 tsp white peppercorns, toasted and ground

Pinch ground cloves

Greens of 2 scallions, sliced thinly (reserve whites for the broth)

1 tsp light brown sugar

1/2 tsp sesame oil

1 tsp vegetarian oyster sauce, or soy sauce

1/2 Tbsp Shaoxing wine (or substitute with a mixture of mirin and apple cider vinegar)

INSTRUCTIONS:

For the dough:

1. Whisk flour and salt together in a medium mixing bowl. Add vegetable oil and mix until combined.

2. Add water, a little bit at a time, until the dough just comes together into a lumpy mass. You may need more or less than 1/4 cup. Avoid making the dough too smooth or wet, which may cause your wrappers to stick later.

3. Knead for about 5 minutes to create structure. Your dough should still not be perfectly smooth at this point.

4. Return dough to the bowl and cover with a kitchen towel. Allow to rest for at least half an hour while you prepare your filling.

For the filling:

1. To make our ground pork substitute, we're going to either grind a premade vegan pork product in a food processor until smooth, or hydrate some TVP. I hydrated my TVP in a stock made from Vietnamese vegetarian 'beef' broth concentrate (gia vị nấu phở) from Por Kwan brand, but some Western grocery stores also carry a vegetarian beef broth concentrate. If you don't have any, use vegetable broth and 2 tsp of dark soy sauce or vegetarian oyster sauce. Soak TVP in warm broth for 10 minutes until hydrated and soft.

2. Meanwhile, prepare the rest of your ingredients. Blanch cabbage leaves in a few inches of boiling water for a minute or two until vibrantly green; remove and dry thoroughly before mincing or shredding. Crush dried red peppers to a fine consistency.

3. Heat several Tbsp of a neutral oil in a large pan on medium high. Add onion and 1/4 tsp salt and sauté until onion is browned, 3-5 minutes. Push off to the side.

4. Add sausage to the center of the pan and sauté several minutes until browned.

5. Add garlic, crushed red chili, and spices (peppercorns and cloves). Sauté until fragrant.

6. Add cabbage and reduce heat to medium low. Cook for 10-15min until cabbage is very tender.

7. Add brown sugar, sesame oil, soy sauce, and Shaoxing wine and stir to combine. Stir in scallions. Remove from heat and allow to cool.

To make the wrappers:

1. Divide dough into halves and cover the one you're not working with. On a cornstarch-dusted surface, roll out half of the dough into a rectangle about 12" x 8" (30 x 20cm). Use a sharp knife to cut out six squares about 4" (10cm) wide. Place any scraps back into the covered bowl to rest.

2. Dust each wrapper on both sides with a bit of cornstarch and set aside on a covered plate. The wrappers should be able to be stacked on top of each other without sticking.

3. Repeat with the other half of dough. Allow scraps to rest before rolling them out again--they will probably be able to make another few wrappers.

You may also use a pasta machine to roll out your dough--roll it out so that it is as thin as possible without becoming translucent.

To assemble:

There are various methods of folding wontons--feel free to use whatever you're familiar or comfortable with. This method of folding produces a wonton with plenty of nice "pockets" for the broth to collect in!

1. Place about a tablespoon of filling in the center of a wrapper. Wet the edges of the wrapper and fold it, away from you, in half along the diagonal to produce a triangle.

2. Pull the two farthest points of the triangle together, so that one crosses over the other, and press to seal. If necessary, add a bit of water to the spot where they join to seal firmly.

3. Set formed wontons aside on a plate lined with parchment paper and cover to avoid drying out. Repeat until your wrappers or filling run out, making sure that wontons are not touching each other as you set them aside.

Extra wontons may be frozen in a container lined with parchment paper. Make sure that they are not touching each other, and also use parchment paper between successive layers of wontons. Allow to freeze until solid--at this point they may be transferred to a smaller container or to a freezer bag, since they will no longer stick together if they touch.

To make the broth:

Makes about 2 cups of broth (serves 2).

Ingredients:

2 1/2 cups stock from vegetarian 'chicken' stock concentrate, or vegetable stock + 1 tsp soy sauce

1 cm chunk (3g) ginger, sliced

2 cloves garlic, crushed

Green of 1 scallion, thinly sliced, for garnish

Whites of 3 scallions

1 tsp sesame oil

1/4 tsp white pepper, or to taste

Salt to taste

Instructions:

1. Heat stock, ginger, garlic, and scallions in a small pot until boiling. Reduce heat to low and simmer 15 minutes.

2. Remove from heat and remove ginger, garlic, and scallions. Stir in sesame oil and white pepper. Taste and adjust salt and spices.

To assemble the soup:

1. Cook wontons for five minutes in just-simmering water until floating, tender, and slightly translucent. Remove into serving bowls.

2. Optional: blanch some bok choy, spinach, or another leafy green for a minute or two until tender. Boil noodles of your choice according to package directions. Drain and add to serving bowls along with the wontons.

3. Divide broth between serving bowls and top with scallion. Serve warm.

[alex51324]

Useful Tips:  Pie Edition

I am my family’s Official Pie Provider for the Thanksgiving feast, and since I’ve seen several posts of Thanksgiving advice, I thought I’d share mine.  

If you’re going to Thanksgiving at someone else’s house, pie is a great contribution that won’t require oven/stove space or otherwise throw off the host’s prep schedule--and there are plenty of easy-mode options.

This advice is mainly for those baking for omnivores; however, my extended family includes one vegan and one gluten-free person in the usual Thanksgiving crowd, so I have tips for accommodating those dietary restrictions.  

1. There’s no shame in using purchased pie crust.  For a single-crust pie, like pumpkin or pecan, the frozen ones that come in a foil pan work well.  For a double-crust pie, like apple, the refrigerated kind that you put in your own pan work better.  They’re usually near the biscuits and rolls that come in a tube. 

2. If you decide on a from-scratch pie crust, I use Betty Crocker’s recipe.  Use vegetable shortening (like Crisco), all-purpose white flour (the basic stuff that comes in a 5-pound sack) and ice-cold water.  Pastry chemistry is  delicate, so unless you’re an expert, don’t experiment with substituting different fats or flours.  (The linked recipe is already vegan; for gluten-free I do a crustless option.  I can’t speak to any other dietary restrictions, other than to urge you to seek out a piecrust recipe designed and tested for that need, rather than attempting substitutions on a standard recipe.)  

3. The secret to tender, flaky pastry is to handle it as little as possible.  Once you put the water in, you’re mixing just enough to get it to hold together.  Do your best to get it rolled out and into the pie plate in one try.  If it tears when you pick it up, try to stick it back together in the pie plate rather than rolling it out again.  

4.  Pumpkin pie is one of the easiest pies you can make!  The recipe from the Libby’s can is what everyone likes & expects at Thanksgiving.   (Feel free to use store-brand canned pumpkin--they’re all the same--but get the recipe from the Libby’s website.)  There are two common beginner mistakes with it, but I’m about to tell you how to avoid both of them: 

 First, make sure you buy evaporated milk, not condensed.  (They are right next to each other; if you’re there in the store and you aren’t 100% sure you remember which you need, grab a can of Libby’s pumpkin from the shelf and look.) 

Second, read the baking instructions the whole way through.  (You have to start it at one temperature and then turn it down.)

5. Pecan pie is just about as easy as pumpkin.  Use the recipe from the Karo syrup bottle.  (Store-brand corn syrup is fine, just get the recipe from the Karo website.)  

6.  The classic apple pie is a little more time-consuming, since you have to peel and slice the apples, but it isn’t difficult.  I use the Betty Crocker recipe.   This one is the easiest of the Thanksgiving classics to make vegan--just leave out the butter, and make sure your pie crust doesn’t contain milk.  (They usually don’t, but check just in case.)

7.  Speaking of dietary restrictions, if anyone at your Thanksgiving table eats gluten-free, you can bake some of the pumpkin pie filling separately for them.  (If you’re using a purchased crust, the recipe from the Libby’s can will probably make a little more filling than will fit anyway.)  Just put it in an oven-safe dish and stick it in the oven with the pie.  (My cousin who eats gluten-free doesn’t require cross-contamination precautions, but if you aren’t sure about the person at your Thanksgiving table, ask them!)

8. Finally, here’s another easy fruit pie recipe.  This one uses a simple from-scratch shortcrust, that you mix up and then press into the pan, so it’s a good option if you aren’t confident with pastry but don’t want to buy a pre-made crust.  The recipe is for peach pie, but you can do it with apples or pears for more of a fall flavor if you want.  Just make sure you slice them thinly & check for tenderness at the end of the baking time--being a firmer fruit, they might need a few minutes longer than the recipe says.  

[magnoliamyrrh]

ohhhh!! found this in my drafts, finally publishing it. this is my personal ramen recipie which, not to brag, but came out better than.... plenty of restaurants ive been to. sorry no accurate measurements bc i dont live like that, ull have to go on vibes

uhh id recommended using some pretty fatty beef piece, and the best beef you can get your hands on taste-wise, bc it makes this soup. cut off most of the fat and skin and brown it in some oil (i usually use sunflower but u can use sesame or peanut). take it out.

cut the rest of the beef in small/thin strips. add soy sauce, b sugar, cumin, corn starch, white pepper, a it of oil (i think i used sesame?) let marinate

in same oil you browned the fat in, toast abt half of a small onion, small cut. when soft enough add a small cut carrot, frozen peas, frozen corn, mushrooms cut up - to taste but id advise against putting too many. cook for awhile for flavor. if u want u can put the beef fat and skin in there too ans keep it to boil too but ull have to dig it out or avoid it later

take the vegetables out of the oil, and add the marinated beef in. cook until crispy - you can also double fry it u want. take the beef out, put aside

put the vegetables back in pan - hopefully being able to keep the same oil for flavor if not too burned. add desired amount of water over. when boiling add asian black vinegar abt a tablespoon, a lot of soy saunce, oyster sauce like 2 spoons, 1 almost spoon of fish saunce, siracha, probably some dark sweet soy saunce too. a bit of brown sugar especially if u dont have sweet dark soy saunce. this is rly to taste

if you have some wontons you rly like (i have some tiny chicken cilnatro ones) you could toss them in there too until they boil. throw in some noodles if you want them - i use a brand of japanese noodles that actually have taste themselves so id reccomend something like that. if you like bok choy, toss it in there towards the end and boil it for a little bit - enough to cook, not enough to get mushy.

i like to assemble individual bowls. ill put the broth/vegetable/bok choy in there and over the top ill usually put, in sections, thinly cut up raddishes, thinly cut water chestnuts, maybe bamboo shoots, green onions, and ill make soft boiled eggs cuz i like mixing in the yolk/add whatever egg you like, that crunchy dried seaweed snack, and the beef slices 😌 this shit slaps so hard trust me on this

[noitanorjassa]

17.12.2022

Ok so. The cheap recipes i have survived with (on student exchange on norway). Also general info for max cheapskateyness, like where to find sales etc.

1. Fried noodles with salted peanuts

Noodles 5 pack 1.7e (the cheapest ones)

Peanuts 200g 2.3e

Any spices you find! Most preferably: paprika, curry, chili, ginger (ground), garlic 2 -4 cloves or 1 teaspoon of ground garlic + soy sauce (forget kikkoman it's hella expensive? Go to an "ethnic" store to find a bigger bottle of soy sauce, i used "healthy boy brand" thin soy sauce, the 1l bottle will last all eternity)

Boil the noodles or let them sit in a cup with boiling water until soft (for the love of god and all holies do not touch the cheap noodles' own spice packet)

Pour out excessive water

Take a small pan and pour the noodles in (if u use fresh garlic crush them or cut em up and fry them a lil bit while the noodles "boil"

Add all the spices, a bit of any oil (or butter) and 1-4 teaspoon/s of soy sauce

Stir fry until the noodles look sticky and fried

Add salted/chili peanuts on top

2. 4 ingredient pasta

Tips! Cheapest pasta is usually spaghetti that you can buy in bulk, like in spar norway 1kg of cheapest spaghetti is 18 kr (1.7e). Use ripoff brands that the shops have, lile "x-tra" "first price" or "eldoraro" in here. Cheapest crushed tomatoes pack is 70 kr (0.65e) for 250g.

Start boiling the pasta of your choice and simultaneously start cutting the garlics. You can also use garlic crusher, it's faster. Add a little bit of salt to the pasta water.

Fry your garlics. Add in drained chickpeas (any beans work) 9 kr/0.9e per pack. Add in the crushed tomatoes.

Add in any spices you can find, preferably: onion, rosemary, herb mix, chili, pepper

Drain the pasta and add in approx ¼ or ⅓ of the sauce

Leftover sauce goes to a box and to the fridge. I do not recommend storing pasta for further eating, it can go bad too fast

3. Seljanka soup

You will need:

Cheap crushed tomatoes, potatoes, (canned) mushrooms, cabbage, bay leaf, russian pickles (or fermented pickles w garlic and dill, do not add in those with sugar!) Or just 1 table spoon of cooking vinegar, cheap frozen vegetable mix (with carrots and celery etc), salt, pepper, clove spice, herb mix w rosemary, any beans, onion, garlic

Start with peeling and dicing the potatoes, cut onions and garlics. Start boiling them with ¼ of full kettle volume of water + add the bay leaves (2 will do for 3l of soup)

Add in cut cabbage, vinegar, pickles (cut) and the spices. Add the crushed tomatoes and water if it's too stewy.

Let boil for 10 min

Add in the canned mushrooms (rinsed) and the frozen veggies and beans

Let boil for 10-20 min or until the potatoes are soft

You can either freeze or store the leftovers in a fridge

Price info: 1kg cabbage 5-20kr /0.4-2e, 2kg of potatoes 20-40kr/2-4e, jar of russian pickles 20-30kr, spices all mentioned probs like 10e (only gotta buy these once!), 2/3 big onions 20-25 kr, 2 garlics 23kr

4. Marinated beans + mashed potatoes

Take a container or a bowl. Add in 1 packet of rinsed chickpeas. Add in 2-4 tablespoons of soy sauce.

Add a bit of oil so the beans wont dry when storaged in the fridge

Add spices, preferably garlic, herbs, ginger, chili, pepper (no salt needed since the soy sauce is very salty)

Let sit for 1-2h in the fridge

Boil peeled potatoes. Pour out water. Mash them with a masher or a fork with a bit of added water/milk/melted butter if u can afford it. Add salt.

Other valuable info!

Cheapest stores (in norway) for vegetables/canned things: kiwi, extra, obs

Cheapest store for sales: obs, eurospar

Best "kuppdisk" (-50% shelf for soon to expire products) Any big markets such as eurospar and obs. Here u can find cheap meat/dairy/veggies. They have kuppdisk for veggie section, dry section and meat/dairy/frozen goods section

Download the app "e tilbundsavis" to get info what is on sale where. It's in norwegian but very easy to understand (use google translator to search items in the app, like "coffee" or "chips")

Cheapest instant coffee is friele but it tastes like crap. Nescafe brasileiro is tiny bit more expensive but so much better.

Learn to make your own popcorn in a kettle, there's youtube tutorials for that. So much cheaper than micro popcorn.

For alcohol you are damned. I would suggest buying the cheapest big (0.75 litre for 30kr) vodka bottle and mixing it with different sodas/juices. Note! Only Vinmonopolet store sells other than beer like normal stores. Check opening times, they are strict. U gotta be over 20 to buy vodka in norway, wine u can get at 18. Or ask someone u know to buy vodka for u. Or when traveling to norway get your vodka as a "gift" from the airport in your home country. It's still cheaper.

There's snack sales from time to time like 5 bars of 200 choco for 100kr. It seems like much but normally one 200g bar is 44kr. Also chips can get -50% sales, check the "tilbundsavis" app every other day so u wont miss them.

Do NOT shop in Joker mini stores or gas stations. Hella expensive. Uh oh. And for the love of All do not doordash, u will bancrupt yourself (unless u are rich but then u don't need these tips anyways).

Make as much from scratch as u can. There's plenty of "cheap/simple cooking for idiots" type vids on youtube.

For snus/tobacco i don't know the prices bc i don't use them. Probably quite expensive. Check how much u can take with u from home without taxes if u use them.

People with ovaries! Period products are expensive too. Cheap brands work just as fine. Or take a couple extra packs with u.

The winter is long and it's recommended to take vitamin supplements (especially vitamin D). There's sales for those too, team up with people u know for things like "3 for 2" in vitamins. Usually the sales start when it begins to get darker, in september.

If you have an injury/need the hospital, u can use your insurance or european health insurance card (for eu citizens it costs like 10e but then u can use the eu/schengen area hospitals with the same pricing as locals). There's student health services for free but those are for not for "major injuries", more like for check ups and teeth care.

[bracketsoffear]

Ice Dog Sandwich (Oscar Mayer) "The Ice Dog Sandwich includes hot dog sweet cream, spicy Dijon Gelato, is infused real bits of candied Oscar Mayer hot dogs and is served on a cookie bun.

The company partnered with NYC’s imaginative hand-made ice cream company, il laboratorio del gelato, to help translate the experience of eating your favorite Oscar Mayer hot dog in frozen form."

Please note that the ice cream is split so that no matter how you eat it, you're going to get a mouthful of either mustard ice cream or "hot dog sweet cream", a phrase which makes me shudder.

Awesome Sauce: Bun Length Hot Dog Water Seltzer (Martin House) "The 5.2% ABV hard seltzer, called Awesome Sauce: Bun Length, was created with 52 pounds of water previously used to boil frankfurters... Martin House Brewing Company will unveil its questionable creation at Glizzy Fest, a five-hour "Celebration of Hotdogs" that will take place at the brewery on July 16."

Marrots and Megetables (Arby's) "...in true Arby’s fashion, while others are following the latest trend and exploring plant-based meat alternatives, the brand is staying true to itself by continuing to serve what it does best: 100 percent real meats. But Arby’s isn’t stopping there. It’s taking a hardline stance as the champion of meats by creating an entirely new food category: “Meat Vegetables,” or “Megetables™.”

“Plant-based meats are the latest incarnation of making vegetables look like what Americans really want, which is great, tasty meat,” Jim Taylor, Chief Marketing Officer of Arby’s, said.

“Universally, people know we’re supposed to eat vegetables every day. But 90 percent of American’s don’t eat the recommended amount. So we said if others can make meat out of vegetables, why can’t we make vegetables out of meat?”"

Mortal Garden vibes strong with this one.

[llscafe]

purple carrot premade meals, reviewed - part 2!

meal #6:

best meal so far! the plantains were tangy and full of flavor, the corn and rice was rich and creamy. finally, we're starting to see some interesting recipes.

meal #7:

this is only half a portion bc i gave the other half to my lovely bride-to-be. look at how little rice they gave! even if i had kept all the rice for myself it would still be paltry.

the spices are fragrant and give the meal such a lovely aroma. tofu is a bit rubbery, but not too bad. the sauce is the star; it just needs a bit of salt and it would be perfect.

meal #8:

i'm noticing a theme w/ a lot of these meals where they don't even try to make the tray look full. for the amount these meals cost, it's not a good look.

the sausage is flavorful if a bit dry, and the beans and rice are well spiced with a nicely al dente texture. like the pasta from last week, this dish is hard to fuck up.

meal #9:

another really good one! and this one actually has accurate prep directions, lol. the farro is bouncy and chewy with a great flavor, the chickpea salad is sweet and perfectly seasoned. both sides pair very well together, too.

meal #10:

this one almost looked like it had 2 different sides to it, but it felt like it was supposed to be stirred (the instructions do say that, but who reads) so stir it i did.

buffalo sauce is always very tangy and a bit spicy, and this was no exception. the cheesy sauce isn't the really thick and creamy kind, but it's nice as a lighter alternative. definitely a very tasty and comforting meal, if lacking in vegetables.

🥕🥕🥕

so overall, here's my verdict on purple carrot prepared meals: some of the offerings are better than your average frozen meal, but most are about the same.

if you want to try out some new vegan meals, and you can't/don't want to cook them yourself, you're probably better off trying a frozen meal brand like tattooed chef - especially considering the usual exorbitant price of purple carrot (13.00 per prepared meal), which is about as expensive as eating out every day. with the hefty discount that i got (4.66 per prepared meal), the pricing is comparable to a somewhat high-end assortment of frozen meals.

the meals are also a bit low in calories, protein and volume, so the average person would probably need to supplement with snacks and side dishes to feel satisfied.

the menu seems to consist of different variations/combinations of the same elements - i took a look at some other meals i could have received, and there was a lot of "meal #1 but with the sauce/topping from meal #2." if you ordered every week, you'd probably want to customize and make sure you get your favorites. i avoided everything with capers, lol.

i did get some extra store credit due to a delivery mishap, so i ordered some of the cook-it-yourself meals as well. they'll be reviewed in part 3. see you then!

[mysticstarlightduck]

It's Blorbo Blursday! For this question, you might need a bit of context!

A few fast food chains, Mcdonald's most notably, have done celebrity meals (CardiB and Offset, BTS, Travis Scott, to name a few!) that consist of a chosen combination of their regular menu items and might also come with some sort of special dipping sauce or branding on the packaging.

So for today's question, I want to know, what would your OCs "celebrity meal" be?

Thank you for this Ask, @writernopal!

I'm terribly sorry for the late answer. I don't know if this is a proper answer, but since I don't know much about real menus of fast food restaurants, I will answer with an "In-Universe" version of a "Celebrity Menu" for my cast!

RAELEN - (Raelen is a complicated one to answer for. She doesn't have a very specific "favorite dish", and is not a very picky eater either. But, I would say that Raelen's food of choice - if she had to answer this - would be) :

(SAVORY) Any kind of pasty with roasted venison for filling, preferably as warm as possible (as in, fresh out of the oven).

(SWEET) Pure chocolate cake, or overall anything with chocolate, though chocolate and fresh berry pies are her all-time favorite.

(DRINK) Fruit teas. Occasionally, warm wine - it's the most easily accessible beverage in the kingdom she grew up in and since she hates ale, it's the next best thing to find in taverns while on the run.

VALLERIUS -

(SAVORY) Anything spicy and extremely well-seasoned. Spicy pasta dishes, with flaming hot sauce or any kind of hot pepper stew would certainly be his favorites.

(SWEET) Vallerius is not a huge fan of desserts, but he would never say no to a well-made breakfast cinnamon roll or a creamy lemon pie.

(DRINK) Voidberry Juice. Sounds menacing, looks dangerous, but actually tastes really good, once one gets past its initial tangy/acidic taste. (The stems and leaves of the plant are poisonous though, so one needs to be really careful before making juice from the berries. That's why he only drinks this juice if he made it himself.)

EMRYC -

(SAVORY) Roasted deep-sea Kraken or fried lobster claws. Sometimes those two things go together in one dish. He hasn't had something like that since he left the Storm Isles, though.

(SWEET) Caramel Fruit - as in, fruits covered by burnt caramel - or any kind of hard candy, as long as it isn't acidic.

(DRINK) Chocolate milk is his go-to drink of choice.

TANWIN -

(SAVORY) He is vegetarian, and meat makes him sick. His favorite dish would be pumpkin and spinach pie. He also likes soup but hates salad.

(SWEET) Frozen Blueberry cake, he also likes anything with vanilla and blueberries, preferably if it is in a cake.

(DRINK) Wild blackberry wine/juice.

ANSELL -

(SAVORY) Anything with roasted/baked partridge wings, or river fish cooked with pasta. He does not like spicy food but doesn't like bland food either - his taste in food sits right in between those two options.

(SWEET) Glazed cherry rolls, but being a huge dessert fan, he ends up eating any kind of sweet rolls available to him.

(DRINK) A warm, sweet, mildly alcoholic (includes wine), butter-infused drink that usually includes honey and nutmeg.

MORWAN -

(SAVORY) Well-done mutton leg, roasted over a fire, with a side dish of creamy rice with vegetable sticks to follow.

(SWEET) Anything large and bountiful, though her all-time favorite consists of a caramel cake with chocolate and cream filling.

(DRINK) Ale, preferably of the strongest sort.

BRYN -

(SAVORY) Crawfish sandwiches, but he also loves mountain ox stew with cheese.

(SWEET) Anything with strawberry. His favorites include (strawberry) cupcakes, muffins, and cakes.

(DRINK) Strawberry Milkshake

YUNA -

(SAVORY) Spicy goat and pork casserole with foraged vegetables.

(SWEET) Almond pancakes with any kind of syrup

(DRINK) Rum

ELLINOR -

(SAVORY) Anything grilled. She is particularly fond of grilled chicken or turkey, with a side dish of creamy pasta and vegetables.

(SWEET) Warm rolls or pies with a vanilla cream filling. She is also a huge fan of almond pudding with burnt caramel toppings.

(DRINK) Hot milk with burnt sugar and mint. She also likes sparkling wine.

JULYAN -

(SAVORY) Spicy chicken/turkey pies or pasties.

(SWEET) Cookies of any kind, though he prefers chocolate cookies over all the others.

(DRINK) Black tea, with a spoonful of either sugar syrup or cream

AZRA -

(SAVORY) All kinds of stews and warm soups. Azra likes venison and oxtail the best of all types, though when it comes to soup he prefers ones made with vegetables over meat.

(SWEET) Vanilla bread pudding or honeycombs

(DRINK) Warm wine, as well as any kind of hot chocolate

JAMIE -

(SAVORY) Mushroom pancakes and any kind of crepe with enough filling, preferably not spicy.

(SWEET) Dried fruit rolls with powdered cinnamon and sugar

(DRINK) Apple cider, or light wine

ZEPHYR -

(SAVORY) Fish sticks, or any kind of fish pasties

(SWEET) Jam-filled biscuits

(DRINK) Green tea, as well as any kind of juice. Hates alcoholic beverages.

NADINNE -

(SAVORY) Seafood casserole bowls, usually made with sea-monster meat, as well as roasted lobster claws or shrimp.

(SWEET) Vanilla and strawberry jam cheesecakes

(DRINK) Sweet bubbly/sparkling tea

LUCIYA -

(SAVORY) Vegetable sticks, as well as baked/cooked venison with creamy pasta (preferably with some kind of sauce on the side)

(SWEET) Fresh fruits

(DRINK) Cold Tea, Wine (the stronger the better), or just water

NYX -

(SAVORY) Stuffed and roasted hare/rabbit

(SWEET) Orange and fig cupcakes. Learns to love chocolate desserts due to his friendship with Raelen.

(DRINK) Apricot licor

KADEN-

(SAVORY) Mutton with rice

(SWEET) Vanilla cakes, blueberry pancakes, and sweet pepper jam sandwiches

(DRINK) Grape/Blackberry juice

SYBIL-

(SAVORY) Smoked hare with "burnt" pumpkin rolls

(SWEET) Doesn't like sweets.

(DRINK) Ale

NETHEN -

(SAVORY) Swan pie or roasted goose with cheese and vegetable fillings

(SWEET) Rose and Caramel cakes

(DRINK) Mead. He also likes coffee with cream

I still need to figure out the favorite foods for the rest of the cast, but these are the main ones! I hope you like this and that this answers your Ask properly!

[spooniechef]

Student Alfredo (1 spoon)

This is a recipe I kind of had to give up on when I stopped being able to tolerate gluten. It’s not so much the pasta that causes the problems in this case; it’s that the recipe I came up with calls for a packet of cup-o-soup mix and that usually contains wheat flour for thickening. I’ve been thinking of trying to substitute some soft cheese and single cream, since it seems to make a nice creamy sauce in my pasta bake recipe. Still, for those of you who can tolerate gluten or have found packets of soup mix that don’t contain gluten (and if you have, please tell me the brand in the tags; I miss cup-o-soup), this is something I put together when on a fairly extreme budget. It’s probably closer to Hoover stew than pasta alfredo, but sometimes when you’re making the budget food, you want a little class.

Here’s what you’ll need:

Half a bag of pasta

2 packets cream of vegetable cup-o-soup mix

1 pat butter

1.5 or so cups frozen mixed vegetables

Basically any leftover cooked meat (see notes)

Spices to taste

Honestly, this one doesn’t even need the meat, but it’s nice to have. Seriously, just about anything works; chicken, pork, cooked bacon, lunch meat, hot dogs ... you could use canned tuna but that probably wants cream of mushroom cup-o-soup for a tuna casserole vibe. It’s a good way to use leftovers from a roast that makes that one roast chicken or pork shoulder or whatever stretch. For spices, I’m a fan of garlic (fresh is best but granules will do for this one), onion (ditto; if you want fresh onion in this one, just sautee a small onion separately and put it in at the same time as the meat), bit of paprika, and a goodly amount of mixed Italian seasoning ... though I usually add some extra oregano as well.

Here’s what you do:

Boil the pasta, adding the mixed vegetables when the pasta’s nearly done

Drain pasta and vegetables, leaving a bit of water in the bottom of the pot

Add soup mix, butter, and spices; stir on low heat for 1-2 minutes

Add meat; stir one more time and keep on low heat for 1-2 minutes

Serve

While it’s out of my meal rotation until I can find gluten-free instant soup mix, this one’s still a fairly tasty way of budget eating. I’ve made this out of supermarket value-range everything (except the butter; we need some luxuries in life), from cup-o-soup to pasta to sliced ham that was originally destined to become sandwiches but I chose for a different destiny. Not counting the spices I had at home, I made two batches of this for something to the order of £3, and I still had frozen vegetables left over. Unfortunately, even the basics range of most things will run you more than that nowadays, what with inflation and everything, but it’s still a pretty good bargain. I’ll update when I’ve tried the gluten-free version with soft cheese and cream - though that’ll be way more expensive. Story of a gluten-intolerant’s life.

(Oh, update - my blood tests came back and I do not have coeliac. So the diagnosis is somewhere between “just can’t tolerate gluten protein because reasons” and “just can’t tolerate wheat carbohydrate specifically, because reasons“. The human body is a poorly-run chemistry set wrapped in skin.)