#having tomato quiche for dinner

[hedgehog-moss]

what do you usually make for dinner? i’m looking for new things to try and the food you show in your photos always looks so tasty

Hi :) I have very seasonal menus, here are some of my go-to summer dishes:

Rice salad with lentils, maize, tomatoes, hard-boiled egg, rocket. My salad dressing is olive oil + sunflower oil + cider vinegar + Dijon mustard + whatever herbs I have at hand (usually thyme, basil, sage, rosemary)

I also make a salad-salad with the same dressing but with just lettuce and some rocket + walnuts + goat cheese + my homemade spicy plum-raisin chutney, or a fig chutney. Classic but delicious.

My laziest salads are potato-herring-red onions salad, or just grated carrots & black radish (and dressing obvs)

I love cold tomato soup in summer—I don't think I'm allowed to call it gazpacho because I don't like cucumber and have banished it from this recipe. It's just normal tomato soup with some olive oil, onion, garlic, Espelette pepper, and herbs, and I keep it in the fridge. I'm proud to say all the ingredients save the olive oil are from my greenhouse! Cold beetroot soup is also great, I often have cold soup with croûtons + a hard-boiled egg for supper (and then cheese + bread, and often dark chocolate + bread for dessert if I haven't made any dessert. Plus a fruit)

The chocolate tart I described here is to be eaten cold so it's a nice summer dessert (and breakfast). I keep carrot cake in the fridge too and since my recipe makes for a very moist cake it's very refreshing (I am positive I shared this recipe on here before but tumblr's blog search is useless :( It's my abuela's pastel de zanahoria esponjoso made with biscuit crumbs instead of flour, it's somewhere on this blog I swear, I remember illustrating it with a little carrot drawing 😭)

Another refreshing summer dessert is compote (or do you call it fruit purée?) Right now my favourite flavour is apple-plum (mostly because that's what I currently have and your own fruits always taste better<3) I just put a few (three?) apples to cook in a pan with a bit of water, a couple of tablespoons of sugar, a dash of lemon and a bunch of red plums, let it cook then blend it and put it in the fridge. Three weeks from now I will be drowning in blackberries and apple-blackberry will be my favourite flavour.

Quiche!! Endless possibilities with quiche. I like to make a quiche-ratatouille combo—I start with sautéing whatever vegetables I have (often courgettes, tomatoes, a couple of potatoes, maybe an aubergine & bell pepper, + Espelette pepper, onions, basil) in a pan with some olive oil; while it's cooking I prepare the body of the quiche in a bowl (20cL of milk, 2 or 3 tablespoons of flour, 2 eggs, some herbs and a tiny bit of olive oil for luck). I make a pie crust with flour, water, salt, oregano and olive oil (sorry I'm from the Mediterranean, I put herbs and olive oil everywhere). I spread the ratatouille on the pie crust then add the milk/egg mixture on top of it, then add little bits of cheese on top (gruyère or bleu or St Nectaire personally). I eat it with a side of rocket, it's perfect. And very colourful:

When I'm too lazy to do the ratatouille (and quiche) steps I just make a tomato tart—the same pie crust as above, then I spread Dijon mustard over it then cover it with sliced tomatoes, and add some (obligatory) herbs and olive oil. It's less effort and also looks very summery:

Some favourite autumn-spring dishes: vegetable lasagna, chilaquiles, hachis parmentier with mashed pumpkin, fish brandade, potato-courgette gratin (with blue cheese)... Then winter is for comfort foods like camembert fondue, risotto, calzones, pumpkin-chestnut soup, and crêpes—the savoury kind with sarrasin flour, what we call galettes. I grew up eating a ton of fish and seafood but I've curbed this habit due to environmental worries—hence why I'd like to raise edible fish in my greenhouse tanks! I get to eat a lot of eggs thanks to my hens, but I don't eat meat very often—hardly ever in summer except if I'm invited for dinner at someone's house. Sometimes I buy a homemade duck terrine from my neighbour and have a tartine for apéritif. My cold-season dishes call for ham in galettes and chicken in chilaquiles / risotto / quesadillas, and I make my hachis parmentier with duck. But yeah soup / salad / 'ratatouille quiche' and pasta with veggie sauce are my staples.

This list lacks pasta, I eat a lot of pasta. But mostly in autumn and spring; I just prepare my sauce in summer and store it for later. I also prepare & freeze a lot of soup and vegetable mash in summer with my greenhouse harvests. I often eat green beans as a side with my crêpes or other winter dishes because they grow so fast and incessantly in summer, my freezer ends up stuffed with bags of green beans. My usual pasta sauce is pretty much the same ratatouille combo as above (minus the potatoes so it's less thick), sauté'ed in a pan with olive oil, I also add an egg, parmesan (sometimes extra blue cheese or emmental) and liquid cream, then blend everything. I have a lot of courgettes and tomatoes right now, industrial quantities of basil and rocket, and beautiful Ecuador purple chili, so I've been making lots of jars of this sauce and also my new basil-rocket-cashew pesto! October-me will be thankful.

[yridenergyridenergy]

Die's Food Diary in Europe (March 2024 tour)

For the magazine Weekly Shinchou April 25th 2024 issue, Die wrote a blog of what he ate on Dir en grey's trip to Europe. Their flight lasted 14 hours.

March 18th – After landing in Warsaw, he went to a seafood restaurant but seeing as he doesn't like seafood or raw food, he ordered a beef steak, which he was satisfied with.

March 19th – Die ate breakfast at the hotel. The buffet typically contains ham, scrambled eggs, salad, bread and coffee. There were sausages and bacon, but they seemed oily/greasy and he was concerned about how much fat they contained. By the third day there though, he started getting bored with that menu.

The lunch is catered by the venue for the concert. It had ham, cheese, bread and minestrone. Because it was the first day and that preparations were hectic, he actually went on stage for that first show without eating dinner. After the show ended, he enjoyed a traditional Italian risotto with mushrooms.

March 20th – Before the second show, he ate pierogi for dinner. He commented that it looks like gyoza but that the taste is "modest"? He also highlighted how it was difficult to get used to the time of day because of how late the shows start in Europe.

March 21st – The band and the staff left on a double-decker bus toward Paris. Die bumped his head on the ceiling of the second floor because it's really low. The bunk beds are narrow for his height but they're decent once he got used to them. They all ate from a service area/stop along the way but Die, not wanting to succumb to the temptation of eating fast food, ate leftovers of a burrito prepared the previous night... which he then realizes can count as fast food too hah.

March 22nd – He ate from traditional French home-style meals that appeared to have been cooked in-house at the venue. Die was excited to try the food out but all the names were in French... The only meal that he could recognize visually was a quiche. I think he ended up trying a few regardless of not knowing what he was eating and he was satisfied.

Die was a bit nervous before going on stage because of the Bataclan's tragic event in 2015 (terrorist shooting). After the show, he had take-out bolognese pasta with thick noodles.

March 23rd – Apparently a fan from Japan gave them takoyaki, which was however heavier than pure takoyaki. He found the taste powdery. All the band members stuffed their faces with takoyaki. The band always receives a bunch of instant food from Japanese fans when they tour overseas, it seems. If someone on the bus starts eating something like ramen, the others are lured in by the smell and they will likely indulge as well. He doesn't usually take (instant?) ramen in Japan, but he finds it tasty on tour overseas.

For dinner, he had kebabs before the show, and pizza afterward. In the end, he did succumb to junk food.

March 24th – Breakfast was served on the ferry boat's restaurant. He took fried eggs, mushrooms, tomatoes and bread while looking out at the sea. At night, he went to a local yakiniku-style restaurant with his American friends. While the atmosphere was similar to a Japanese yakiniku, he felt sorry for his friends about the taste of the food.

......... A menu critic highlighted at the end of the diary that Die had not eaten any fruit or vegetables hahah.

[vyncentevelyn]

I cannot for the life of me get this idea out of my head…so…

Like we all know Steve, the beautiful single mother of 7, can cook. Has learned to cook a variety of meals and treats. Knows everyone’s favorites.

Max loves roast with mashed potatoes and glazed carrots. Erica loves quiche. El loves French toast with fresh strawberries and lots of syrup. Mike loves tomato soup and grilled cheese made with soft buttered rolls. Dustin loves chicken nuggets with homemade honey mustard sauce, and Steve knows he prefers steamed broccoli even though he won’t admit it. Lucas loves eggplant Parmesan with diced olives in the marinara. And Will loves homemade chicken noodle soup, for which Steve makes fat egg noodles and his own broth.

Steve even knows the older members of The Party’s favorites. Nancy loves vegetarian curry, the spicer the better. Argyle loves chicken pot pie. Jonathan loves meatloaf with buttery peas and roasted sweet potatoes. And Robin, love of his life, loves soft scrambled egg over rice.

He knows all their favorite snacks too. Learns to make potato chips, mini pizzas, pigs-in-a-blanket, popcorn. Always has fresh fruit and veggies with a variety of homemade dips. And when Hellfires starts playing at his house, he learns all of the members favorite snacks too.

He even makes an actual 7 course meal for the end of a Hellfire campaign for Will’s birthday. It impresses everyone.

And none of them complain about the desserts. He learns to bake cookies, brownies, cinnamon rolls, cakes. Anything they ask for, he delivers.

And Eddie, he loves all of it. Will eat anything without fail. Tells Steve after every meal it was his favorite. And when pushed about what is *actually* his favorite food Eddie will say something like, “Babe you could serve me a phone book covered in gravy and I think it would be delicious if you made it.”

So Steve figures Eddie just loves food or there’s something only Wayne knows how to cook a certain way and that’s Eddie’s favorite.

But one night Steve is exhausted. It’s just Eddie and Steve alone for dinner. And Steve just doesn’t have it in him to actually cook. So he makes a box of Kraft mac and cheese. Does the bare minimum. Boils the noodles adds salt. Mixes in the butter, milk, cheese powder. Sprinkles in a tiny bit of nutmeg. Adds cracked pepper. Globs some hot sauce in it. Then serves it.

And Eddie loses his goddamn shit over it.

And Steve can’t comprehend it at first. All of the extravagant meals and this…THIS is what Eddie flips out about.

Steve ends up making a lot of Kraft mac and cheese.

[restorativemeal]

Menu Twenty-Six

Menu Twenty-Six from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook".

Gourmet Pumpkin and Zucchini Quiche: ground almonds, wholemeal flour, plain flour, parmesan cheese, salt, butter, egg yolk, onion, pumpkin, thyme, cinnamon, nutmeg, paprika, brown sugar, eggs, sour cream, pepper, zucchini, edam cheese, parsley. 

Adrienne’s Asparagus Casserole: tinned asparagus, tinned whole peeled tomatoes, butter, onion, wholemeal bread, salt, pepper, brown sugar, basil, parsley. 

South Seas Salad: red cabbage, spring onions, pumpkin seeds, green apple, lettuce, desiccated coconut, sour cream, wine vinegar, caster sugar, salt, pepper. 

Menu Twenty-Six fell onto the twenty-sixth week of my journey, by mere coincidence.  It was the middle of March, and I was in the middle of troubling circumstances, in a particular zone between what I expected to have already happened and what could potentially happen instead, and I lay in wait for the latter. Week Twenty-Six and Menu Twenty-Six were both culinarily, structurally and emotionally reminiscent of Week One and Menu One. Culinarily, I purchased a pumpkin, apple, and wholemeal bread and pulled the nutmeg off the spice shelf. Structurally, I was still working in the same job and emotionally, I was stewing over the very same issue, though the rejection was something implicit rather than overt. In fact, I had proposed nothing to reject, but still I didn’t need to ask because I already intuited it. I considered, over the course of Week Twenty-Six the act of remembering, what instigated it and why we bothered to do it. 

While I was enticed by the menu because of the pineapple, due to the nature of longing and heartache, I was throwing myself into my vocation. On Tuesday I saw a skink in the hallway at work, and remembered I had seen it there on Monday as well. Controversy over a dog that had arisen during Week One returned again. The dog had the same name as someone I once knew and I felt like I had a biased opinion on the matter and had written in my diary at the time “I had a dog called [redacted] once, too.” After work on Tuesday, I returned to the supermarket, nervous about being in the car park again. I had been anticipating Menu Twenty-Six for some time, only to forget this fact on its actual week. There was pineapple in the recipe. To the best of my knowledge pineapple only appears once in the “Vegetarian Adventure Cookbook,” in Bishop and Carruthers’ South Seas Salad.

Gourmet in my kitchen.

When Wednesday arrived, I had six guests. The new flatmate was home for his first Wednesday meal. I had finished work at 6 PM, the same as I had during Week One only that was on the other side of Daylight Savings. The pumpkin sat on the bench whole but this time covered in evening light. I was more confident around the pumpkin, Twenty-five weeks had passed since Menu One and I knew how to cook in my kitchen. This was one of the only positive things I know to have come from repetitive behaviour. Adrienne, a friend of Bishop and Carruthers’ had contributed the asparagus casserole to the cookbook. The asparagus came out of its tin small and deflated, saturated in its own liquids. It went down onto a generously greased baking dish to be covered in the tinned tomatoes. The croutons went on top of this, they looked better than they had for Menu One. The stove cooked the quiche and casserole together and my guests arrived, conversing in the living room as I assembled the South Seas Salad. 

Adrienne's Asparagus Casserole, and South Seas Salad in preparation.

Over dinner I complained about the meal, it felt war-torn because I was projecting memories and happenings on to it. The guests ate diligently and with no complaint. I noticed while eating the salad that I had forgotten to put the crushed pineapple into the South Seas Salad and felt destroyed by my own incompetence. I was wrapped up remembering other mistakes that I made another one because I had failed to remember something else. I deserted the table then to retrieve the canned pineapple from the cupboard, to prove to the guests that it was supposed to be there. I was met with reassurance from the guests. 

Fine dining.

I actually hadn’t realised until writing this a month later, that amongst the turbulence of early March I had realigned the menus and weeks. I came out of Week Twenty-Six with only questions. On the day of the dinner party I had written in a little notebook “it’s not why why why am I like this, but what? What is it that you are actually doing.” I questioned why simply remembering did not halt repetitive behaviour, in order for change to occur, unfortunately it has to be adapted in accordance with those situations that happen at a repetitive level. That was something that had not occurred to me until then.

[kaiyonohime]

Me: here you are, nice noodles in a tomato sauce, with veggies in a tomato sauce. Just the way you like it.

Tiny tot: ... that's not on your plate

Me: no, I'm have a slice of quiche. You can have a little, but you'll like your dinner better

Tiny tot: I don't want it

Me: why not? You love things in tomato sauce!

Tiny tot: not on your plate, I don't want it

Me: it's just quiche

Tiny tot: only food from mama's plate! Nothing else!

Me: fine, but you better eat the broccoli in the quiche too

Tiny tot: acceptable

He's got this thing where now he'll only eat food directly from my plate, placed on his plate. It's a whole thing. He will eat his veggies that way at least. Not meatballs though.

[v-as-in-victor]

Today's Canadian/Australian culture clash came in the form of Rowan trying to order brunch at a café. First, about the quiche:

R: And what's the quiche of the day?

Gormless Young Man: ..... .... I'll go and find out

R: Great, thanks

GYM returns

GYM: It's chicken or vegetarian

R: In a tone both patient and slightly terrifying: Okay. And what's in the vegetarian quiche?

GYM: .... ..... ..... ...... ........ I'll go and find out.

Sensible Young Woman appears:

SYW: The vegetarian quiche has pumpkin, capsicum, tomatoes, oh and eggs

R: (Concealed horror at pumpkin in a quiche) Right. I'll just make a meal out of sides.

SYW: .... um

R: I'll have the poached eggs, the tomatoes, and the potato wedges

SYW: Enters things into her tablet while looking discouraged

(At this point I order and ask for an iced chocolate made with almond milk but still including the dairy ice cream and whipped cream. This usually throws people for a loop but she was fine with that and I got it as I ordered it.)

A new player emerges

Chef, addressing me and glancing nervously at R occasionally: I just wanted to check. You ordered poached eggs. Was that the poached eggs on ciabatta or ... just.... eggs?

Me: Just the side of eggs. To go with the wedges and tomatoes. As her meal.

Chef wanders off. Chef reappears.

Chef, still addressing me, quite jittery by now: So the tomatoes... did you want.... tomatoes? Or... was it tomato sauce? (Ketchup-ish.)

R (looking thunderstruck by this point): The side of tomatoes.

Chef does not make eye contact with her and keeps looking at me.

Me: The side of tomatoes. With the poached eggs, and the wedges, as a meal.

Eventually our food comes out and they did okay with it, but still seemed overwhelmed at what was happening to them as they laid the plates out.

To add to the cultural confusion the wedges came with sour cream as advertised but also the sour cream was submerged in a bowl of sweet chili sauce, a classic of late 80s Australian cuisine, so she had to quarry out sour cream with her knife to put on the wedges.

My food was mostly fine and did not require several interrogations of the concept of putting together a meal from sides so I guess I marginally won brunch?

We went to a much nicer fine dining place for dinner where the only cultural weirdness was that the waiter kept asking "and how are you traveling with the menu?" and I really wanted to say, no, I'm still right here!

[saint-ambrosef]

cheap food anon. dinner is either curry, chili, or soup. Chicken, tomato, onion are usually involved. lunch is salads and wraps. usually lettuce, chickpeas, cucumber. breakfast is attempted but rarely eaten, eggs or oatmeal. I know rice and beans is go to cheap meal but lord is it boring. Smoothies sometimes

Beans and rice does indeed get boring fast.

One of my go-tos is ground sausage, the kind that comes in a little one pound tube. I get it for $2.25 at Aldi but you can get it for $3-4 at other stores. It can do anything ground beef can, for cheaper. You can make it last many meals by mixing with plant protein (like beans for tacos or lentils in a ragu sauce), and it will still add so much flavor and texture.

I would also recommend shredded chicken. Works well with the cheapest cuts, like whole leg quarters; just throw them in a slow cooker (or a covered baking dish in a 225F oven) for 6ish hours. Shred up. Put some in the freezer for later. Use for tacos, wraps, fried rice, salads, casseroles, stews, pizzas, quesadillas, etc.

For cheese, opt for "extra sharp" cheddar, you only need a little to add a lot of flavor (compared to mild cheeses) so they stretch.

Frozen vegetables are a great resource too. I can usually get a pack of peas or broccoli for under a dollar each. Kale and spinach are often very cheap fresh; they can be eaten raw or cooked, so I throw them into all my soups and sauces. Button mushrooms are also inexpensive. Sweet potatoes make GREAT homefries.

If dairy is an option, you can make creamy soups/sauces with a roux. Good with pasta, you can make a rich and hearty mac and cheese too.

It doesn't sound like you do much Asian cuisine? Stir-fried chicken and vegetables (carrots, cabbage, bell pepper) over rice is an economical, easy meal. You only really need soy sauce and a little fresh ginger root to get the flavor profile.

Homemade baked falafels over salad with some sour cream or homemade tzaziki sauce would be a different spin on your usual lunch. Try it with quick-pickled onions (legit just throw chopped red onion in 1/3 white vinegar and 2/3 hot water mix, let sit in the fridge at least 20 min).

Lentil Bologense over mashed potatoes is the cooler older sister of beans and rice.

Quiche is a tasty way to use up any leftover bits of meat, cheese, and veggies. If you don't have cream, try subbing for evaporated milk.

Try canned cannellini beans roughly smushed in a bowl with garlic, salt, black pepper, and olive oil: spread on some toast and top with fresh tomatoes, fresh cilantro, and a healthy squeeze of lime juice. Spinach would be good too.

Black-eye beans, corn, fresh tomatoes, red onion, bell pepper, and cilantro tossed in olive oil and balsamic ("cowboy caviar") is great with corn chips.

Also, quickbreads are your friends!! Cornbread is super easy to make and goes so well with chili and stews. And just good snacking.

I hope at least some of this helped or at least gave inspiration!! It's well passed my bedtime so I gotta leave it there for now. :( Feel free to ask for more advice if there's something in particular you are struggling with!

[coffeebuoy]

i couldn’t find any big packs of frozen spaghetti at the store 😔

now i make my own damn spaghetti. i have canned tomatoes (crushed, diced, and sliced stewed for some texture), some ground beef, and some mozzarella cheese. i have spaghetti noodles at home. i’m also gonna shred up some of that fancy whole foods parmagiano reggiano i have.

so yes. it shall be tasty. breakfast of champions

or maybe i’ll make it for lunch or dinner for me and quiche. we shall see.

[azukilynn]

The Story of the Quiche

-

When Rose and I were in our early years, and quite poor, I wanted to do something special for our anniversary. I can't remember which anniversary it was, but I think it was our five-year mark.

-

So there wasn't much to work with to cook something, mostly basics like flour and eggs, and I only had a small bit of spending money, so I decided on quiche. Though I had never made it before, there was a recipe for it in our cookbook, and it seemed pretty straightforward.

-

I went to the store to get a couple things. I got a cheap bottle of wine, some plastic wine glasses, tomatoes to serve on the side, and cheese.

-

While she was at work, I prepared the quiche, even making the pie-crust part by hand. I was nervous, but it came out beautifully.

-

I set up a card table with a cloth and candles and the plastic wine glasses and a little jar with some plant sprigs of some sort. Then I just waited for her to come home.

-

She finally arrived after what had seemed like an eternity, and when she saw the table with the candles and everything, she was moved to happy tears.

-

After she got cleaned up from work, I had her sit down and I poured the wine for us. I wanted to serve her because she worked in a restaurant and was always serving others.

-

I went into the kitchen and brought out the quiche and a plate of sliced tomatoes and her eyes were like the eyes of children on Christmas morning. I will always remember that moment.

-

Once I had her all settled in with her meal, I read her a poem from an old book of poetry she had. It was "The Night Piece, to Julia" by Robert Herrick. I chose that poem (after having scoured her book for the perfect one) because he speaks of the glow-worm (which was my first ever pet name for her) and also because it had a fairy-tale air about it. Rose, for all her seeming toughness, had a soft side and she adored fairy tales.

-

She loved the quiche and the poem. She loved that I had figured out how to make it just for that occasion, and I loved her appreciation of it.

-

Over the years, quiche became something I would cook for dinner every so often and it always evoked the memory of that one, very special evening.

-

That's how it was with us, for all our years together, even if we had little money, we were always rich with love.

-

Azuki Lynn

[ohifonlyx33]

Thanksgiving has a predetermined menu

Ya got your turkey and gravy (occasionally ham), stuffing, potatoes (almost universally mashed), harvest veggies of some form (greenbeans with or without the casserole format, corn, carrots, roasted medley, squash, etc), yams if your family likes them, cranberry sauce (even if you don't like it), rolls, pies (typically pumpkin or pecan)...

But Christmas.... well you could do a repeat with the turkey/ham and potaoes and pies.... but Christmas feels less like a fancy dinner, and more like a brunch.

Which means if you can call it "Christmasy" or seasonal... you can make it.

Which means it is really hard to actually set limits.

Which is why I've planned waaay too much food

French toast with blueberry syrup, sausage links, mini red and green quiche (spinach tomato ham and gouda with crescent roll crust), cheddar egg bacon and tater tot breakfast casserole, plus extra bacon AND tots, fancy cheese and not fancy crackers, chocolate brioche rolls (was gonna do cinnamon rolls but ran out of time, so I just bought these), also our traditional sugar cookies to decorate

Oh and we have a gingerbread house.

Soooo.... yeah.

Also people are bringing MORE food.

[bisluthq]

https://www.tumblr.com/bisluthq/761261493208645633/ohhh-yeah-im-not-like-anti-carb-or-anything-its

For hungry vegetarian - eat more at meals. I don’t count calories, but if you’re eating a plate of vegetables, you can typically eat twice the serving size of if you were having vegetables with a piece of meat.

There are a lot of u healthy vegetarian and vegan things, so be careful - like if you eat JUST french fries, or peanut butter sandwiches, you’re gonna be hungry and eventually probably deficient in nutrients.

With soy and tofu - this is where you want to really read the label. Where I live you can only get organic tofu, which makes it sound fancy and premium, but no, a lot of tofu and soy (especially in the USA is GMO and that’s the type of soy that fucks with your hormones and has been linked to certain breast cancer and other shit because it increases your estrogen levels). So check out the food laws in your country because what is written on the labels is different everywhere, so just be informed and make the choice you want.

Same with the fake meat - you can get some AMAZING fake meat that’s made from rice, mushrooms, eggplants and nuts. You can also get some that they don’t sell in the food aisles because it’s not considered food and all the ingredients are just numbers and science words and nothing recognisable.

I used to be mostly vegan or pescatarian for about 6 years. Add nuts to every meal. Nuts are expensive (at least here they are), but you don’t need to eat many to have a serve of nuts, so they last a while. Brazil nuts and walnuts are the ones I find most filling and they’re really nutrient dense. So if I have a salad for dinner I’ll always have a few nuts and I’m completely full.

If you’re looking for recipes, and depending on what season you’re into - soup is so good for vegan/ veg! Like hell yeah pumpkin soup, vegetable soup, tomato soup 😋 but I could honestly live off soup in winter, it’s one of my fave things to eat lol.

If you’re still eating eggs, frittata and quiche are pretty easy to make, you can put anything in them and like I said earlier, you can have a bigger serving size because you need that big a portion but it’s not like you’re gonna feel stuffed unless you stuff yourself. It’s kind of like how if you’re drinking coke you’ll have one can, but if you’re having water you will drink 8 times as much… you don’t need 8 times as much food, but just that attitude of ‘this is nourishing it’s ok to eat more, because my body literally needs it’ and most people are used to eating a side serve of salad of vegetables, but you need to have a full meal sized serve of it now.

With protein, a lot of it can be found in grains - I love risotto and fried rice style things, or like Nat and others have said, quinoa, beans and lentils and other stuff you like can really thicken up a meal.

We couldn’t afford to eat meat every day when I was a kid, so I grew up sort of vegetarian based anyway. But even when we had things like lasagna we would put a can of lentils and beans into the meat mix because it made the meat go further. If you do meals like a stew, soup - anything with a runny consistency or a sauce/ gravy type thing, you can blend lentils or beans into it and it’ll make the sauce thicker but is like a hidden way of eating them lol.

If you’re someone who wants to count calories and macros to know you’re getting enough of all those nutrients, you can probably use an app like My Fitness pal, or also just google things like “protein in green beans” and it comes up as the result. So you can build a list of the things you like and then make recipes around it to get an idea how much protein, carbs, calories etc are in your food - not to be a “you need to count calories” but if you’re changing your diet, it’s just good to know what you’re eating you know.

very good advice!

[inbarbiaustralia]

Which delicacies are served in corporate catering Sydney-wide?

Sydney's corporate catering scene has developed to provide a variety of mouthwatering options that are sure to wow and fill guests. The food is an important part of every event, be it a formal business function, a high-stakes board meeting, or a casual team lunch. What kind of cuisine can you anticipate from Sydney corporate catering, then? Let's examine a few of the well-liked and luxurious selections that provide special touches to business functions.

Elegant Canapés and Finger Foods Canapés and finger appetizers are mainstays of Sydney corporate catering. These little treats are ideal for social gatherings where people are mixing, such cocktail parties and networking events. Consider dishes like gourmet sliders, filled mushrooms, and tiny quiches. They provide a touch of elegance to the occasion and are simple to consume while standing. Canapés could be prosciutto-wrapped melon or smoked salmon with cream cheese on blinis. Not only do these meals have a pleasing appearance, but each bite delivers a delicious explosion. You may serve a range of tastes with finger snacks without having to use formal dining settings.

Filling Main Courses for Large Meals Sydney corporate catering frequently offers filling main courses for larger gatherings. These meals are meant to fill and energize visitors. Roasted meats like lamb, chicken, and beef are popular choices; they're typically served with tasty sauces and sides. There are plenty of options for vegans and vegetarians. Consider recipes such as lasagna with vegetables, lentil curries, and stuffed bell peppers. All dietary choices are met with meals that are designed to be just as delicious and enjoyable as their meat-based equivalents.

Bright and Fresh Salads A vital component of corporate catering in Sydney, salads offer a light and nutritious choice. These meals offer color and texture to the menu, ranging from vivid quinoa and roasted vegetable salads to crisp Caesar salads. To bring out the flavors of salads, homemade vinaigrettes or creamy dressings are frequently used. To guarantee quality and freshness, seasonal ingredients are frequently utilized. Anticipate to see salads with avocados, mixed greens, and heirloom tomatoes among other items. These foods offer a sense of refinement to the dining experience, in addition to being nutritional and aesthetically pleasing.

Rich Desserts A dessert bar is a must-have for every business function. To cap off the dinner, corporate catering in Sydney frequently offers a selection of sweet sweets. Individual sweets like chocolate éclairs, fruit tarts, and mousse cups are popular options. These confections offer a delightful conclusion to a fruitful event since they are artistically created to be both gorgeous and tasty. Yoghurt parfaits and fresh fruit platters are additional alternatives for those who want lighter fare. These options satisfy a range of palates and provide a light and healthful substitute for heavier desserts.

Drink Selections A wide range of beverage options are part of a comprehensive corporate catering experience. The beverage options, which range from coffee and tea to energizing juices and sparkling water, are crucial in balancing the meal. In addition, some corporate caterers provide wine and cocktails, especially for formal or evening occasions. Specialty coffee kiosks, which provide clients premium coffee made on-site, are growing in popularity. In addition to adding a touch of refinement, this lets visitors indulge in their preferred coffee beverages.

In summary Sydney corporate catering has a large selection of treats that are sure to wow and fill guests. There are many different and delicious alternatives available, ranging from sophisticated finger appetizers and filling main dishes to crisp salads and rich desserts. The catering experience is further enhanced by beverage options, personalized menus, and an emphasis on regional ingredients. A business event or a small conference, corporate catering Sydney-wide offers the ideal balance of flavor, quality, and presentation.

[missspringthyme]

March 17th, 2024

Today was a fantastic day!

I woke up later than I wanted, but early enough to get the bread finished on time. I hung out in the living room while I went through cycles of letting the dough rest and kneading it, I love making bread and everyone loves focaccia. In the end, I made double the amount I planned on because we had to snag a baking tin from upstairs and the only one they had was huge. No one complained in the end though.

But that's how I spent most of the day, tending my bread, playing games on my tablet, listening to music and occasionally cleaning. Not a bad sunday. Eventually, the rest of the dinner was made (focaccia with rosemary and cherry tomatoes, vegetable quiche, chai spiced cookies, stracciatella ice cream, strawberries, and fresh whipped cream) and we all sat down to eat. Along with everyone in the apartment (minus turkish girl since she has been in Turkey for weeks because of a visa thing) Spanish girl joined us after coming back for a trip today. This is her first real time leaving Spain and she's using it to go to as many places as she can, this time it was Vienna and Prague. She asked me to go ice skating with her in Cologne so we'll have to figure that out eventually as well.

I don't know how to say this without sounding mean, but this is my journal so I'm allowed to be honest. I can tell she had a lot of years where she felt unattractive or undesirable, and now she's some male attention. She's doing the classic thing of pendulum swinging from one end of the self esteem spectrum to the other, which is a fantastic feeling, but it keeps taking me off guard. She does it in a way where she gives herself a huge compliment and then makes you affirm it. I don't know, it's not a bad thing but I just scramble for a second every time she does it.

My sister also called to ask when I would be going to the US this summer and for how long. I ended up giving her advice that she said was "actually helpful" so I'll count that as a win. I also realized that she would be able to store her things at my apartment if she wanted since my lease ends after her semester starts, I'll see if she goes for it though.

We had wine with our meal, and I had essentially a quarter of a cup to taste it. It was pretty nice, especially as I don't really like wine. Spanish girl did tease us for picking screw cap bottles though. We had really good conversations, especially because TCA went on a date in Cologne yesterday that went well. We grilled him for information, and then everyone wanted to see his hinge profile. I did a masterclass job on his profile, especially considering the only thing he could tell me he wanted was cars. First picture is a nice looking, but simple photo of him (that I took). Second is a photo of him where he looks really cool and you can tell he's tall (that I took). Third photo of him it's a candid action shot of him cooking (that I took). Fourth photo is a picture of him, me, and authentic Australian holding up art work we did at a workshop (I did not take this photo). Fifth photo (?) is a video of him ice skating and giving a thumbs up to the camera (which I took). Sixth photo is of him snuggling my blow up crocodile on the couch (which I took). This is supplemented by a voice recording of him telling a story, only one mention of his love of F1, and a 2 truths and a lie. All together, his profile shows that he has friends, hobbies, is tall, does fun things, cooks, is snuggly, and most importantly, is Australian. His profile has been raking in the babes. Spanish girl said his profile made him feel like he was written by a woman and told me I did an incredible job. Maybe I should start a side hustle.

After dinner, we played werewolf and that was the cherry on top. I was the narrator everytime except for 2 rounds which was fine by me. My favorite thing in the world is knowing everything and watching it all go down. German-american repeatedly accused authentic Australian despite him never being the werewolf. At one point she said "I know he's innocent, I just want him dead". Watching everyone's reactions to the different roles was the best thing in the world, and I hope we get to play again with just slightly more people. After we introduced the role of the doctor, games were a little more interesting and lasted just a little bit longer.

All of this, however, meant that by the time I got a chance to call T it was already pretty late. I could tell he was frustrated and it made the call a little tense. I tried to lighten things up, and it worked a bit. I also stayed on the call a lot longer than I really should have just so he could feel like the call was as long as he would want it to be. In the end though it wasn't terrible, and it was nice to see him all snuggled up.

[gogeorgettes]

February News: What's Happening at Georgette's?

It's February, the month of love! Now is a great time to stop in at Georgette's and grab something cute for your loved one from our gift shop or to sit down for a friendly lunch with someone you care about. Our Maumee bakery carries all the delightful pastries and cakes you need to make an impression before, on, or after Valentine's Day.

Georgette's Sweet Treats Baked Daily

There are several tasty treats we bake daily for our visitors. Some of the products we bake in store include:

Classic sugar cookies

Fresh pies

Cinnamon rolls

Cookies

Rice Krispie treats

Doughnuts

Muffins

Scones

Cheesecake

Carrot cake

In fact, did you know that our carrot cake won the 2013 Toledo City Paper Dessert Challenge? We also have a best-selling option: Our muffins. They come in flavors such as poppyseed, cranberry nut, blueberry, and mocha chip.

Whether you're in the mood for a decadent blueberry scone or you want to pick up a blueberry pie for dinner at home, we can help fulfill your order and get you the satisfying sweets you're looking for.

Want to Stop in for a Bite?

We'd love to have you stop in for a bite to eat. Each morning, we serve up breakfast favorites such as the sunrise muffin, avocado toast, and quiche. Or, join us for lunch and have dishes like an Italian panini, Reuben, BLT, or Greek feta chicken wrap.

Our soups will help warm you up through the chilly month of February and beyond. We suggest trying a cup of soup with a seasonal salad. We have over a dozen soups on rotation, so stop in to see what's on the menu today, and you may find:

Chicken noodle soup

Herb tomato soup

Stuffed green pepper soup

Creamy butternut squash bisque

Each one of these is sure to bring you warmth as you stop in to get out of the cold.

Interested in Working at Georgette's?

We can't let the month go by without asking if you're hoping to work at Georgette's.

If you're looking for a fulfilling job that can make you feel your best while helping others, why not come and join our Maumee bakery? At Sunshine Communities, we run Georgette's, a coffee and gift shop in Uptown Maumee that brings the best of people together to serve warm meals and comfort foods.

At Georgette's, we need compassionate team members who are interested in food service and hoping to have a role in healthcare to care for those with disabilities. We are always looking for people who want to make a difference, who are enthusiastic, and who are caring. Of course, while skills and education are important, we are also interested in meeting those who are willing to learn to help make a positive change in our community. Reach out to us if you're interested in applying! Or, if you want to support us, stop by our lunch cafe in Maumee to grab a bite to eat or shop for a gift for someone you love.

Source URL :-  https://sites.google.com/view/georgettes096/home

[hauntingthechateau]

Tuesday November 7th

high of 9, sun and showers.

Up and to the studio first thing. I think I've figured out the internet issues in my studio, but we'll see. Tried to file my HST this morning, but the CRA required two factor authentication to log in and since I have a different phone number while I'm in France, I guess I'll just have to file late. Also got a nice big payment through paypal that I can't access because of 2-factor 🙄

Did all my journaling and then tried to upload from my studio and ended up losing all the work and having to write it all again. Note to self: do all uploads from the writers area, the WIFI is better there.

Up the hill for breakfast. I'm always appreciating the cheese selection, which seems to change day by day. We're being absolutely spoiled.

Some beautiful sun today (although rain in the afternoon of course).

Excuse me while the rest of descends into point form notes

-work until lunch, 3 paintings

-lunch, low carb lunch? maybe a thing? It's always leftovers so I'm not missing anything new, and the salads are veggies are spectacular here

-Painted some more, a few studio visits from Imogen and Genna

-nice walk around to Caroline and Karima's studios. Really good to be talking with fellow artists about their work.

-finished the paint on my pallette before heading up to dinner. Got through about 5 paintings today.

Dinner tonight was salmon with a lemon cream sauce, tuna and tomato quiche, devilled eggs but with tuna in them, lentil salad with avocado and tomato, ratatuoille and lemon meringue pie for dessert!

Chatted around and then read my book a bit in the salon before heading home. REALLY trying to finish this book, so I read a little bit in my living room with a glass of scotch before heading to bed and reading some more in my bed until bedtime. So much is going on in the book and it is INCREDIBLE but stressin me out hahaha It's definitely caused me some nightmares reading before bed (life or death stakes secret societies?) but it is great. Maybe someone here has read it and we can chat about it! If not, definitely have to recommend it to some of the writers!

[africanlovethistrip]

Lake Manyara National Park

We packed in smaller bags for the next few days and Thad took our larger suitcases back to his house.

Our stop today was Lake Manyara National Park. The entrance is beautiful with waterfalls on each side of the entrance.

Lunch was under tents away from animals. We all worked together again to make our lunch. The food has been incredible! And the bottled drinking water is safe. Everyone washed their hands to start preparing lunch with sandwiches, guacamole made by Alex by slicing avocados and tomatoes, cheese, local meats, carrot salad, veggies, African bananas (sweeter than American ones), mayonnaise, jams, etc.

That night, we ventured to Manera Valley Lodge/Karatu area. This lodge has the most incredible, scenic view over the hillside. We were greeted with fresh juices. I had a mango juice. WiFi was only available in the lobby area. They have a huge pool but the bugs were swarming us so we didn’t stay out long. Alex and I had a connecting room with my parents. Rooms were nice but nothing fancy.

Dinner was in an indoor dining area and the food was once again, incredible. The appetizer was a local dish with a pepper stuffed with rice. Local mixed vegetable soup came after that and tasted like butternut squash. It was great. Dinner was buffet-style with a veggie quiche, roast pork with gravy sauce, makange chicken, roast African sweet potatoes, aubagine provecalle, green beans with garlic. Dessert was a lemon tart and raspberry mousse.

The views from our hotel patio were stunning and stars could be seen clearly.