#flake salt

[davidwhornii-blog]

Sweet Corn and Chorizo Fritters

These fresh corn fritters are as easy to make as they are delicious. Spicy chorizo sausage and Manchego cheese are the perfect complements to sweet summer corn. Serve these with a salad for a light lunch or as a side dish for your favorite grilled and barbecued meats. Perfect for a NFL game time snack!

For this recipe, please go to:

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[foodfuck]

spaghetti aglio e olio · love and lemons

[maxyvert]

✨MMmmmmirza, shiny again 🐍 I have this feeling, that the lower part of the image is empty but I don't wanna touch it :') ✨psssSSSt commissions open🐍

Some phases under the cut:

[gurggggleburgle]

Listen I just think it be funny if given how much of a conquering fuckboy Bingge was that in some distant future where he's like historical figure people barely remember you do a DNA test and find out you have like 1% heavenly demon and its treated with all the modern weight and gravitas of finding Genghis Khan in your gene pool. Like congrats you inherited the fuckboy gene.

Like can you even imagine how much that would offend him to be reduced to a footnote and idle marker on a DNA family test? I'd say the man is rolling in his grave but we converted that man into a generator ages ago on account of all that turning.

[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

[morethansalad]

Irresistible & Astonishingly Easy Vegan Energy Balls (5 Ways)

[mildmayfoxe]

bought a frozen white pizza w spinach & garlic & multicheese and was originally going to cook a chicken thigh to shred onto there for more substance (i don’t have any mushrooms or bacon) but then couldn’t stand the idea of waiting for chicken to cook and was feeling desperate until i remembered the humble can of anchovies i bought some years ago (expired 2022. whoops) and sure enough who was there at the back of my shelf to save me? the anchovy

[julykings]

new year new salad !

[lovesodeepandwideandwell]

Copying Ella so plan for TONIGHT:

Workout

Dinner

Ironing

Fold laundry

Make tomato sauce for calzones

TV and embroidery mend a shirt

Plan for TOMORROW:

Church

Yoga

Journal

Lay in the sun for at least 20 minutes

Make tortillas

Pack for babysitting

Go to friends' for dinner

Leave for babysitting at 6:15

[pendraegon]

i love u salads i love u leafy greens i love u balsamic vinegar + olive oil 🥗

[yasssss-food]

Ricotta & Spinach Calzones

[pademelonluck]

just thinkin' about peppers.

[dufrau]

taking advantage of jesus' hospitality and making a secular easter dinner tonight due to leg of lamb on sale at the grocery store

[askwhatsforlunch]

Chicken and Corn Soup

This fragrant and hearty Chicken and Corn Soup make a simple yet deliciously comforting dinner on a rainy night!

Ingredients (serves 2):

2 tablespoons olive oil

2 beautiful chicken breasts

1 onion

1 heaped teaspoon Herbes de Provence 

¼ teaspoon Red Chili Flakes

2 small garlic cloves, minced

1 cup sweet corn

3 Whole Peeled Tomatoes 

½ teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

2 1/2 cups water

1 tablespoon olive oil

a small Green Onion

Heat olive oil in a large Dutch oven over medium-high heat.

Add chicken breasts and cook, a few minutes, until well browned on all sides. Transfer to a plate; set aside.

Peel and finely chop onion. Stir onion into the Dutch oven, and cook, a couple of minutes.

Stir in Herbes de Provence in the hot oil. Cook, 1 minute. Add Red Chili Flakes, and cook, 1 minute more. Then, stir in minced garlic; cook, 1 minute.

Add sweet corn, saving a couple of tablespoonfuls, and stir into the Dutch oven, coating in herbs and spices.

Roughly chop Whole Peeled Tomatoes, and stir into the corn mixture. Cook, a couple of minutes.

Return reserved chicken breasts, along with their resting juices, to the Dutch oven, and season with coarse sea salt and black pepper. Give a good stir, to combine.

Cover with water, and bring to the boil over medium-high heat. Once boiling, reduce heat to medium-low, cover with a lid, and simmer, 15 minutes.

Remove cooked chicken breasts, and pour corn mixture into a blende. Close tightly and blitz, until smooth. Return to the Dutch oven, and keep warm over a medium flame.

Cut chicken breasts into small chunks, saving a couple of larger chunks, and stir into the Dutch oven.

Heat olive oil in a small frying pan over medium-high heat. Add reserved chicken chunks, and brown well, a couple of minutes. Add reserved sweet corn, and cook, a couple of minutes more, until golden brown. Remove from the heat.

Finely chop Green Onion.

Pour Chicken and Corn Soup into two bowls, top with browned corn and chicken, and sprinkle with chopped Green Onion; serve immediately.

[tam--lin]

It's a crafting-while-listening-to-a-shift-long-video-essay day!

[mildmayfoxe]

avocado toast btw. if you even care