#finely powdered pepper

[figofswords]

hi just thought everyone would want to know. I think I just made the all time best potatoes anyone has ever made ever. just wanted to share

[liu-anhuaming]

tfw you don't wanna actually cook so you just make a bunch of potato wedges for lunch

[iso7010]

Cheff JJ on ig

Copy-pasted directly from his reel:

ingredients: - 2 cups of flour - 4 cups of water + 1 cup ( for the pasta) - 4 small red onions - 1 cup of brown whole lentils - 1/2 tsp cumin powder - 1/2 tsp coriander powder salt and pepper - 4-5 tbsp olive oil - half a lemon - sumac - fresh coriander

start by mixing 2 cups of flour and 1 cup of water.

knead the dough very well and let it rest while preparing the rest of the meal.

finely dice 3 onions and fry in olive oil, add a cup of washed brown lentils.

season with cumin powder, coriander powder, salt and pepper add 4 cups of water and let it simmer on low for about 10-15 minutes.

flour the counter top and roll the dough as thin as you prefer your pasta to be.

roll the dough on itself and cut it into thin strips. flour the pasta and add it to the pan. cook it for about 5 minutes

slice an onion and fry it in olive oil till it starts to brown and char, you want the char flavor.

reserve some for garnish and add the oil and onion to the pan and mix. serve in a plate, garnish with the onions, lemon, fresh coriander sumac and enjoy

[flexibility-love-andtrust]

browsing job listings for the first time since the start of the pandemic because I need a $200 peppercorn grinder more than the air I breathe

[localnerdforsteveharrington]

Mattheo riddle x fem reader and smut based off pepper by Lana del ray?

Pepper // m.r

Warnings: smutty, oral (male receiving), exhibition kink sorta, kissing, riding.

I sit across from Mattheo at the library desk. He’s trying to explain whatever new potion from lessons with me. Our newts exams are taking over our entires lives. Potions is by far my worst subject but I gotta pass it for my future career.

He turns to me, “darling? You listening or not? You have to pass the exam, love”. I whine and give him a look. “I’ll survive, can we do something fun now?” I practically beg with a pout.

Moving to grab another more interesting book but just then I feel myself being pushed with my back to the shelf. “Fine, how bout you do something for me and when you get an answer right then you get to come, got it, darling?” Matty says and I nod immediately, feeling his hand slyly grope my ass.

We move so that he has his legs spread with trousers and all down to his ankles. I sit between his legs, my hands on his knees for balance. Slowly I start taking him into my mouth. It’s always a stretch but we get over it. His grip on my hair starts the movement as my mouth struggles to take all of him.

This continues for a few minutes and he tries to keep me quiet incase someone hears sounds and decides to investigate whatever is happening. My moans are luckily muffled but then I feel him take a tougher grip of my hair and pull me off of him.

“So, darling, what are the main ingredients of polyjuice potion? Give me all of them, doll” he asks. I think for a second, my hands still grip his thighs. “I- uh- is it lacewing flies and- um powdered Bicorn?” I wonder aloud, “then leeches and some others.”

“C’mon, darling. You meant to be so smart, answer my question and I’ll make you come” Mattheo practically orders me. “Then there is- uh - one second - knotgrass” I manage out, my thoughts now absorbed with the idea of him taking me in the very public library.

“Two more for me, sweetheart. Just two more” he whispers into my ear and the sound of his voice completely takes over. “M’ sorry, I can’t, I need you” I beg. “Of course, doll but we gotta continue with work after this, ok?” Theo says.

Mattheo pulls me onto his lap and moves my panties to this side. I feel him push part way into me and I have to bite my lip to conceal the moans. “C’mon, ride me, baby. Ride me” he order and I do as he has told me.

I begin moving up and down on him but have to push my face into his shoulder to hide any inevitable sounds just incase anyone is nearby. It really doesn’t take long for my climax to come. My last straw is when he thrusts up into me.

Everything completely unwinds and I feel myself fall apart on him. I can taste the blood as I bite down on my tongue. Slowly everything stops and all I have to conceal is my breathing. “You did so good, darling” Mattheo mutters into my ears.

[kcrossvine-art]

Hiiii friendssss! What the FUCK is up. What the fuck is up. What the Fuck is up. On todays cute little cookin excursion we are going to be deep frying things and using a wok. If you dont feel comfortable deep frying, and dont have a wok, im sure theres other ways to do it silly :DDD

I believe in you.

From LotR online we're gonna be making Fried Beetroot Sticks!! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into Fried Beetroot Sticks?” YOU MIGHT ASKSlices of sweet little beated root dipped into a batter with, watch out, special flavors too.

2 Beetroots

Corn flour

Salt 

Red Chilli Powder

Garlic Paste

Baking Soda

Water

Peanut oil

And we'll also be making some horseradish sour cream dip to go along with it;

Sour cream

Prepared horseradish

1 Green onion 

Few splashes of lemon juice

Salt to taste

Ground pepper to taste

"Cooked, tender beetroot sticks are dredged in a light batter and fried to give a crispy exterior and a soft, sweet interior. Served with a bracing horseradish sour cream, this snack is both filling and delicious."- LotRO Tooltip

AND, “what does Fried Beetroot Sticks taste like?” YOU MIGHT ASKThis is like homemade fair-food and it sounds like a contradiction but its not

But maybe its just because its fried food? American brained, sorry.

Retains the inherit sweetness to beetroot

And similar to pickled beetroot the sweetness contrasts the spicey of the batter

(which i encourage you to amp up if youd like more spice)

The horseradish sourcream dip is to die for

Measure with your heart for that one, and save some green onion to top it with when you serve

This would pair very well with a lime italian soda or with shaved ice cones

Im always very anxious about deep-frying things, or working with oils at high temperatures, but i didnt run into any complications with this dish. Just make sure to keep best practices and safety precaution in mind, especially with a wok as it can tilt!

. If you dont have corn flour, you can substitute all-purpose flour . If you dont have peanut oil, look up oils with the same smokepoint to decide what else to use

-----------------------------------------------------------------------------------------------------------

The recipe stuck out to me, as i was assembling a list of foodstuffs from tolkiens work, for being such a "regular" named food. Also its worth 19 silver 69 copper in the LotR MMO and im immature.

I think the dip has the most room for improvement and tinkering. I've never made horseradish sourcream before, so more practiced tastebuds could perfect a simple thing like this. In the future id also like to try adding red pepper flakes along with the the powder and garlic paste, to give more visual variety and spice. I think cumin in the batter would be a nice midtone flavor too.

I give this recipe a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) for its relative simplicity and modularity with things you could add.

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Beetroot Sticks Ingredients:

2 Beetroots

130 grams corn flour

1 tbsp salt 

1 tsp Red Chilli Powder

1 tsp Garlic Paste

1/4 tsp Baking Soda

178 grams Water

432 grams peanut oil

Horseradish Sour Cream Ingredients:

225 grams Sour cream

200 grams Prepared horseradish

1 whole green onion (green and white parts VERY finely chopped)

1 tspn lemon juice

Salt to taste

ground pepper to taste

Beetroot Method:

Peel all beetroots and cut them length-wise into  rectangles.

Combine flour, salt, chilli powder, garlic paste, baking soda, and water in a bowl.

Mix well into a smooth batter.

Heat peanut oil to medium in a wok and dip beet roots into batter. Deep fry until golden brown in color.

Stack beetroots on paper-towel lined plates to cool and dry as you go.

Serve with horseradish sour cream!

Dip Method:

Mix all ingredients

Cover and let stand at room temperature for 1 hour for the flavors to blend.

[rainbowbarnacle]

Please make a tea post so I can save it especially the pineapple ice cubes I need more info

Oh, like, different teas I like to make? Okay! :D

🍍Pineapple Tea🍍

The way I do it is really simple:

Buy a giant jug of already-made tea (I like gold peak!)

Buy a carton of pineapple juice

Freeze the juice into cubes, pour a little of it in the tea for extra flavor

And that's it. That's aaaall you gotta do.

There's all kindsa ways you can dress it up, but nine times out of ten I just do this and drink it by the gallon when it's hot out.

If you wanna get fancy with it, feel free to cold brew your own black (or green) tea, add actual hunks of pineapple fruit in there, add some orange juice, add some honey, add some coconut milk or sweetened condensed milk, whatever sounds good! (Also, pairing pineapple tea with coconut cookies? SO GOOD.) Put mint in the pineapple cubes if you like mint! Add a bit of boiled ginger root or some brown sugar and cinnamon for a little kick! Heck, last summer I used blue peaflower star-shaped ice cubes just because they were pretty.

(Peaflower petals don't taste like much, but they make a GORGEOUS blue, and if you put something acidic in there like lemon juice IT TURNS PINK. :D)

🍓Strawberry Tea🍓

I find this stuff sort of difficult to find where I live, so often I go the same route as the pineapple tea: grab a jug of black tea, grab a jug of strawberry juice, (ocean spray has a really nice cran-strawberry one I like) freeze the juice, mix, and enjoy. Super simple.

If I can't find strawberry juice, I dice some strawberries up and put it in a jar with some water and a bit of sugar for a few hours, then add *that* to the tea. (heck, it's really nice all by itself!)

What goes with strawberry? ANY DANG THING YOU WANT. I am particularly fond of lychee. Jasmine tea and rose petals pair really well with it too. Again, if you like mint, it's *really* nice with strawberry. And you know how if you put black pepper on strawberries they taste even strawberrier? (If you haven't tried this, go do it, it's magic.) Same goes with the tea, add some peppercorns or a teeny bit of chili powder or some ginger.

If you wanna drink it hot or cold brew a batch of your own, here are some brands that are also nice:

1. Strawberry Sensation

2. Adagio Strawberry Tea (this is also where I got the peaflower petals)

3. Any of Lupicia's Strawberry Teas they are HEAVENLY

🍏Apple Tea🍏

As with the pineapple and strawberry teas, it's totally fine to just go find some ready-made tea and mix it with some apple cider or apple juice for tasty low spoons fun. If you drink it iced, a bit of sugar and lemon juice brings out the apple flavor nicely!

I prefer drinking this stuff hot though. You know that Fall Drink post that was floating around? IF YOU HAVEN'T YET, TRY IT, IT'S AWESOME.

☕Chai Tea☕

So here's the thing about chai for me personally: I don't tend to drink it iced or sugary, but if you do like it iced and sugary, there are a couple of really nice chai tea concentrates:

Oregon Chai Latte

Tazo's Chai Latte (Forget the "skinny" nonsense, I just wanted to include an option with no milk so you can add whatever you want to it)

Pacific Chai isn't concentrated, but you can use it to make hot or iced chai and it's really lovely, not too sweet and super easy to work with. As for dressing up chai, I don't tend to! There's already so much going on with all the flavors, I just drink it as-is most days. Play with milk-to-tea ratios or sugar amounts all you like, figure out what's your jam.

I do know that mixing chai and coffee together (or chai and chocolate together) is guaranteed to make a feeling groovy kind of morning, at least if you have two thumbs and you're me. Iiii think that's all the tea blather I can think of for right now. Thank you for asking, anon, it was fun! Anybody reading this, feel free to add your own favorite things to do with tea. :D

[breelandwalker]

Dead Man's Dust

Intent: For preventing spirits from following you home.

Ingredients:

1 pt Chili Pepper (any type)

1 pt Salt

1 pt Basil

1 pt Garlic Powder

1⁄2 pt Dill

1⁄2 pt Lemon Peel

Optional: Add a pinch of Curry or Cumin for extra oomph.

Note: Powdered versions of most herbs are available online. I recommend Starwest Botanicals and Penn Herbs for quality products at reasonable prices. Also, if you can get your hands on a good electric spice grinder, you can make your own powder from dried herb products. If you don't have premade powdered herbs, grind each ingredient separately to produce fine powder. Sieve the material through the mesh strainer into the collection dish; this removes the larger unground pieces and gives you cleaner powdered herb. (Pro-Tip: Putting a funnel under the mesh strainer reduces lost material and makes collection much easier.)

Combine the component powders in the collection dish, mix well, and bottle immediately. Label with the name, date, and ingredients for future reference.

This powder performs one of the functions of Banishing Powder, but with special attention to warding off pesky ghosts. After visiting historical or haunted locations, or any time you feel spooked while walking home, sprinkle a palmful of powder on the ground and scrape your feet on it (as if you were wiping off dirt) to keep anything ghostly from following you home. Take three steps backward and spit toward the powder, then continue on your way.

For extra protection, toss a pinch of Banishing Powder, Threshold Powder, or Black Salt over your doorstep when you get home.

Note: For safety's sake, make sure you never cast this powder into the wind and wash your hands after use. Leftover particles on your skin can cause pain and irritation if they come into contact with your eyes or breathing passages.

-adapted from Pestlework: A Book of Magical Powders & Oils, (c) 2017 by Bree NicGarran

(If you’re enjoying my content, please feel free to drop a little something in the tip jar or check out my published works on Amazon or in the Willow Wings Witch Shop. 😊)

[steddieas-shegoes]

powdered sugar nose

for @steddieholidaydrabbles prompt 'cooking together' rated: M wc: 711 cw: food as a way to flirt, allusions to sex, fade to black sex tags: established relationship, fluff, subtle praise kink

🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧

The pie wasn't turning out right, and Steve was trying not to panic.

Wayne only asked for one thing for his birthday and it was this pie that Steve had assured him he could make.

"Glaring at it probably doesn't fix it, sweetheart," Eddie said from across the kitchen.

"Well, it's the only thing I haven't tried," Steve put his hands on his hips and stared down at the burnt crust.

"You know, Wayne would understand if you can't do it. I'm sure he'd be fine with a cake."

"I'm not fine with a cake! I promised pie and he's getting a pie!"

Eddie threw his hands up in surrender.

"Okay, okay! Can I at least try to help?" Eddie started rolling up his sleeves.

"Fine. But if this one doesn't turn out right, you're banned from the kitchen."

"Deal."

They worked for the next 30 minutes or so, layering the crust along the bottom of the pie dish, making sure the blackberry filling was the perfect consistency, that the crust being layered on top was done in the exact design from the picture Wayne gave Steve.

Eddie, admittedly, was good at this, his years of delicate work on mini figures making him more than patient and pay close attention to detail.

He read out the recipe for Steve, taking it one step at a time so it felt less overwhelming.

He gave Steve kisses on his neck or shoulder every time they finished a part of the recipe, not letting him get distracted, but letting him know he did good.

Steve smiled to himself, actually enjoying the process of it all now. He felt like he was zoned in on making this pie perfectly.

Once it was in the oven, he set his timer and took in a deep breath.

Eddie lifted him up onto the counter, peppering his neck with kisses, leaving him gasping and giggling.

Eddie's kisses turned into bites, then sucking on his skin, finding every sensitive spot between his jaw and collarbone.

Steve moaned long and loud, throwing his head back as Eddie marked him up.

"When this comes out perfect, I'm gonna fuck you right here," Eddie groaned, holding his hips still when Steve tried to push them closer.

"What if it doesn't?"

"It will. We made it together."

Steve melted, leaning in for a much slower kiss, not quite as hungry.

They were both worked up, more than Eddie probably intended, but they didn't go any further, neither of them willing to risk ruining the pie.

When the timer went off, Steve was resting his forehead against Eddie's shoulder while Eddie rubbed his hands up and down his back.

"If this isn't right, I might cry," Steve sighed, pulling away so he could get off the counter.

"I might cry with you."

Steve opened the oven door, took the pie out, and carefully placed it on the stove.

"It looks...right."

Steve almost couldn't believe it.

He poked the top to make sure it stayed sturdy unlike the first one that collapsed the second he touched it.

It did.

"Holy shit. We did it."

Eddie's arms wrapped around him from behind, his lips brushing against his cheek.

"We did. Told you. Just needs the powdered sugar sprinkled on top. Would you like to do the honors?" Eddie let him go as he spoke to reach for the sifter.

Steve lightly dusted the powdered sugar on top, unable to stop smiling at what they managed to accomplish.

Eddie reached a hand over his shoulder and stuck a finger in the powdered sugar in the sifter.

"Hey!" Steve yelled, turning to face him with his brows furrowed.

Eddie poked his nose, leaving behind a circle of powdered sugar.

"Looks sweet enough to eat," Eddie smirked.

"No pie until tomorrow," Steve pointed a finger at him.

"I wasn't talking about the pie."

"Oh," Steve blushed, turning back to the pie to set the sifter down on the counter. "Well, it did turn out perfect..."

"It did..."

"So..."

Eddie lifted him up and set him on the farthest counter from the pie.

"Think I need a taste to make sure you're sweet enough," Eddie reached down to start unbuttoning his pants.

"And if I'm not?"

"I try again tomorrow."

[kazumist]

RELATIONSHIP SHENANIGANS .ᐟ

✩ — aka the silly little bf headcanons that i have for some genshin men.

✩ — includes: various x gn!reader. fluff !! and crack. no cws. wc: 684. please reblog! it helps me a lot :D

diluc — !

diluc is sometimes clumsy in the kitchen. not only that, he’s playful too. he has the small tendency to start a random war between you two by throwing each other flour until the kitchen is drowning in the white powder. there are times when he rarely gets to spend time with you, so he wants all of your memories together to be memorable until god knows when. diluc dislikes wasting time, but if you gave him a chance, he would gladly waste many hours with you doing absolutely nothing.

venti — !

venti makes a lot of drunken confessions whenever you encounter him at taverns. although his words are slurred, they're still understandable. he also acts clingy yet very affectionate whenever the alcohol he consumes takes over him. grabby hands, peppering kisses, you name it. venti has a slight chance to also get rather… pouty at times. if you deny his affection, get ready to be greeted with a pout and crossed arms. even when he’s drunk, venti is slightly aware of what he’s doing.

albedo — !

despite having smarts, albedo doesn’t have a sense of rhythm. he has heard a few songs and all that, yes, but he can’t dance. he doesn’t know how to, albedo’s moves would all be off timed—whether it’s early or late, it’s always out of rhythm. he’s tried fixing this issue of his, but it never seemed to work no matter what he did. so in the end, albedo just avoids dancing in general. unless, of course, it’s you. he’s more than glad to dance with you—even if it means embarrassing himself.

kaeya — !

although kaeya is charming, he’s similar to albedo. kaeya has a sense of rhythm, yes, but he cannot sing. every note he lets out is always off-pitched and hurtful to the ears. he asked venti for help since he’s a bard himself, but it never paid off. poor kaeya; if someone asks him to sing, he just simply declines or excuses himself for a while. but if you ask him, he doesn’t mind. if it means bringing a smile to your face with his awful singing.

zhongli — !

zhongli sometimes mistakes the time or dates. he’s lived long enough, but that doesn’t mean he didn't make a few mistakes as to what’s happening right now. there are also times when he gets caught up in his own words, wondering if the date he just stated was accurate or not. zhongli doesn’t just forget the dates—he often questions you as well. zhongli would also forget the dates as a joke for you; he finds it cute how you sigh at him, smiling right after before answering his question.

xiao — !

xiao has a habit of widening his eyes whenever he sees something new or unfamiliar to him. this always happens whenever you introduce him to a certain thing that he’s never encountered before in all the years he’s lived. you find this cute yet funny of him to do—he also asks you why you’re staring at him while he observes what you showed him.

childe — !

water gun fights. i said what i said. childe loves to play the silliest games with you; the one he loves the most is an old water gun fight. if it was winter or not, a snowball fight would be great for him as well. similar to diluc, childe wants your memories with him to be memorable—silly or not, he doesn’t care. as long as it’s something that your mind would hold onto, he’s fine with that.

dainsleif — !

dainsleif likes to make messed-up paper crafts (or origamis; it’s the same either way) for you. even though his paper crane’s wing is a bit folded and crumpled, he tried his best to make it look decent. dainsleif doesn’t like staying in the city often, so his and your source of entertainment would be creating origami. he doesn’t know if you hold onto what he makes (which you do; you have a whole pouch of it where most of his creations are stored), but he wants something to be with you if you end up parting ways.

[ms-demeanor]

Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

[cravefoodie]

Mini Jalapeno Popper Egg Rolls

Ingredients:

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

4-6 strips bacon, cooked and chopped

3-5 jalapenos, seeded and diced

2 green onions, finely sliced

1/2 teaspoon garlic powder

Salt and pepper to taste

Wonton wrappers (around 22)

Directions:

In a mixing bowl, combine the cream cheese, cheddar cheese, bacon, jalapenos, green onions, and garlic powder until well blended. Season with salt and pepper to taste.

Lay a wonton wrapper with a corner pointing towards you. Place about 1 tablespoon of filling near the bottom third of the wrapper. Moisten the edges with water using your finger.

Fold the sides towards the center and roll the wrapper tightly around the filling, ensuring the edges are sealed. Repeat with the remaining filling and wrappers.

To Bake: Preheat the oven to 425°F (218°C). Spray a baking sheet with non-stick cooking spray. Place the egg rolls seam-side down on the sheet. Combine melted butter and vegetable oil, and brush on the egg rolls. Bake for 5 minutes, then flip and bake for another 4-5 minutes until golden.

To Fry: Heat oil in a deep pot to 350°F (177°C). Fry the egg rolls for 3-4 minutes until crispy and golden. Drain on paper towels.

[hunn1e-bunn1e]

Katakuri; The Most Adorable Husband...

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If only... ಥ_ಥ

Haaah~ Katakuri... He loves doughnuts, he's tall, muscular, strong, and cute... and he's a mama's boy! What's not to love?

I dunno what it is about him; he's just so adorable to me. I just wanna sit on his lap so I can pepper kisses on his nose and cheeks and watch how his face heats up in embarrassment and steam bursts from his ears.

I myself know have to bake a variety of pastries irl, so I'd love to make him something. Maybe some peach or cherry turnovers, a salted caramel cheesecake, or some cinnamon sugar dusted beignets.

But of course I'd make him some doughnuts, they are his favorites after all. But I'd try to sneak some savory pastries in there as well probably with ingredients like candied or honey glazed ham with vegetables and whatnot.

Only if he's comfortable would I like him to let me feed him during his merienda. I was wanna hear him gush about how good my food is while his cheeks are fat like a chipmunk. He's just so precious!

I wanna lay on his chest when he's done eating and wipe his mouth and cheeks free of any leftover crumbs or frosting. Or maybe even lick it off and see him become flustered all over again.

When he's done with all his duties for today I'd let him lay his head on my thighs and run my fingers through his hair or across his cute fangs. Whispering how handsome and hard working he is and how much he means to me.

Haaah~ that'd be the life wouldn't it? Katakuri why do you have to be fictional!!! (╥﹏╥)

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Fun fact! Katakuri is a type of lily (its also called the asian fawnlily) that is native to Japan and is used as the traditional basis of katakuri-ko, which is a powdered starch used in cooking; the starch itself is made from finely ground lily bulbs. This is what I think of instead of dog tooth.

Below is the lily in question \/

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[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[fuckingrecipes]

hello! recently ive had an obsession with drinks, and almost each night ive been making one, ranging from chai latte to orange julius, to milkshakes. but ive been running out - do you happen to have any recipes? nonalcoholic would be preferable, and names are just fine too unless it’s not a wide spread concoction. thank you!!!

How about instead of a recipe, I give you some less-used ingredients and you can DIY some combinations?

Red Bell Pepper Juice! You can sometimes buy it at specialty stores, or you can blend/crush/mash some red bell peppers and strain the juice out yourself. I really like it combined with simple syrup and lime juice for a rich mocktail.

You can also use other vegetable juices in fun little drinks. Carrot juice can be surprisingly sweet. Sugar Beets are named that for a reason. There's a lot of folks down here in the south who just drink sweetcorn juice.

You can get a deeper, smokier flavor by braising your veggies until they char a little, before juicing them.

Seedlip Spice 94, for an herbal, conifer-like flavor. I love this paired with lavender syrup, in any clear soda. It tastes like summer!

Coconut Cream (not coconut water! It's different!) Can be used as a base instead of ice cream, with frozen mango for an ultra-creamy, richly flavored frozen drink. The ratios here will be different, so use your own judgement.

Consider going to a foreign food market, and buying like... random canned fruit you've never heard of. Using lychee syrup is delicious. You can also look around for fruits and drinks you've never tried. There's a whole world out there of packaged drink powders!

Gochujang sweetened with honey and lime, cut with ginger beer is... an experience. Get the ratios right, and it's addictive.

Think about muddling herbs/fruits into your clear soda, which aren't just 'mint and cucumber' - Basil and lime. Dill and apple. Blackberry and Anise.

Had muddled basil and simple syrup in some iced coffee recently. It was intriguing. Good? Not sure, but it compelled me.

Be adventurous and you'll never run out of new flavor combinations to try~

[aesethewitch]

Beef Stew Recipe - Potion of Fortitude

Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.

Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.

Ingredients:

Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)

Flour, enough to coat the beef

Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating

2 tablespoons Unsalted Butter

1 Onion, diced

2 Large Potatoes, peeled and cut into half-inch to one-inch cubes

2 Carrots, peeled and cut into rounds

5-6 Cloves of Garlic, finely diced

4 cups Beef Broth

Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes

Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy

Salt and Pepper to taste

Instructions:

Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.

In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.

Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)

Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.

Add your garlic and cook until fragrant, about 30 seconds.

Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.

Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.

Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.

Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.

If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.

Season with salt and pepper to taste.

Serve with crusty bread, veggie side dishes, or whatever else you like.

Optional magic you can include:

As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!

This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.

Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.

Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.

Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.

If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!

Happy cooking, witches! 🍲