#i just want sautéed onions for some reason

[bioswear]

Girlies is it weird and off putting to just… cook some onions and eat them on their own?

[adrienneleclerc]

Little Bit of Food

Pairing: Henry Cavill x Hispanic/Latina! Reader

Summary: Y/N sees a TikTok video of couple where the women serves her partner more food on his plate than on hers. For research purposes, she just wants to see how he would react.

Warning: no translated Spanish, spelling and grammar errors, SHORT

A/N: since I am Mexican and Peruvian, the foods mentioned are typical foods that I grew up eating, I LOVE these foods so much, if any other Latine readers have suggestions of what dishes should be mentioned, comment below and I’ll tag you when I use them in another one shot. Also, sorry if it’s short, I don’t think I can build off a lot of “story material” over a TikTok trend, you know?

Y/N was watching TikTok and she saw a video that was interesting to her.

It was of a couple and a woman served her husband more food on his plate than on her own. The husband insisted that his wife should have more food and that he could eat something later.

Y/N knew that Henry was going to busy at the gym for a few hours so that gave her plenty of time to make one of Henry’s favorite meals that Y/N introduced him to, and that’s bistec a lo pobre. She bought sliced New York steaks from the Mexican grocery store (there’s always a butcher there), also some tortillas and 2 avocados to make guacamole or a sandwich later. When she went back to Henry’s house, she started cutting up tomatoes and onions so it would give the steak flavor. She put the onions and tomatoes aside in a bowl and got out the white rice in the pantry to wash the rice.

Half an hour later, Henry was came through the door sweaty and with a happy Kal.

“Ay hola, Kal, como te fue con tu papi, hm?” Y/N asked, kneeling to pet Kal.

“You call me papi?” Henry asked, drinking water from his sports bottle.

“When I’m talking about you to Kal, yes. Ain’t no way I’m calling you that though, it’s weird because I call my actual dad, papi. So don’t even think about it.” Y/N warned Henry as she washed her hands in the kitchen sink.

“Too late, I’m already thinking about, my lady.” Henry said, kissing her cheek as he hugged her from behind.

“Stop it. I’m making your favorite so please take a quick shower and then I’ll call you when it’s ready. Do you want one or two eggs?” Y/N asked.

“Two please, thanks love.” Henry said, kissing her lips before heading upstairs for his shower.

Y/N began sautéing the onions and tomatoes in the pan before adding in two pieces of steak for Henry, we’ll, one and a half, she cut a half piece for her plate. She got a plate out of the pantry to serve two ‘scoops’ of rice, adding the cooked steaks with tomatoes and onions on top of it, and preceded to fry two eggs on a different pan.

“Toro, food!” Y/N shouted and Kal calming running. “I said ‘toro’, not ‘oso’, you need to practice your Spanish, Kal.” Y/N said and placed Henry’s plate on his side of the table. Henry came running downstairs with his hair wet but he’s dressed in some shorts and a t-shirt.

“Thanks love, it looks amazing.” Henry said, kissing her.

“That’s good, now eat up, you’ve had a long workout.” Y/N said and that’s when she got a smaller plate, served herself a half scoop of rice, her half steak with 3 pieces of tomatoes and onions, and no eggs. When she sat down and said “let’s eat”, Henry looked at Y/N’s plate, then at his own.

“Darling, were you snacking while you were cooking again?” Henry asked, trying to find a reasonable explanation for the lack of food on his girlfriend’s plate.

“No, no, I didn’t snack at all. Eat before the eggs become cold.” Y/N pointed at him with her fork.

“Are you sick? You didn’t have to cook if you weren’t feeling well, love.” Henry said in a concerned voice.

“I’m fine Henry, I went to Fernando’s market today but the steak was too expensive so I only bought 2.” Y/N lied, she buys like half a pound of steak, there’s still 3 or 4 pieces in the fridge. Henry got up and grabbed his keys. “Where are you going?”

“To the market to buy more steak, what cut do you order a again? Med-ee-ya Libra de what?” Henry asked, opening the door,

“No no no, Henry, there’s no need for that, I can survive without bistec, please sit down and eat.” Y/N said, Henry closed the door, put down his keys, and sat back down.

“What about the eggs or the rice? I’m sure you could fill up on that, you told me you ate that when you were younger when there was nothing to eat.” Henry said.

“The last eggs were used on you, Toro. Now please eat before your food gets cold. You want something to drink? I got chicha (It’s a purple corn drink) if you don’t want soda.” Y/N said.

“Yeah, that’s fine, darling.” Henry said, when Y/N walked into the kitchen, Henry switched his plate for Y/N’s. When Y/N came back with chicha for Henry and soda for her, she saw what Henry did.

“Toro! You weren’t supposed to do that. You had a big workout, you’re bigger than me, you need all the protein you can get from this.” Y/N said, trying to switch the plates back but Henry refused.

“Nope, you cooked all this, you deserve to eat your delicious food. I could find something later.” Henry said,

“But you must be hungry, just eat it, I can make myself some potato quesadillas later.” Y/N said, attempting to get the plate back from Henry but he swatted her hand. “Toro!”

“I’m sorry love, but it’s for your good.” Henry said.

“I Don’t want you to be starving,” Y/N said,

“I won’t starve, my love. Watching you enjoy your food is filling enough for me.” Henry said and Y/N’s heart melted. She got out of her seat to sit on Henry’s lag, placing her hands on his neck to hug him.

“Amor, it’s a prank. There’s more steak in the fridge that I can fry up, there’s a lot of rice on the stove and plenty of eggs. Now please eat while I go serve myself more food.” Y/N said getting off him and grabbing her plate to do exactly that.

“You scared me, love. I was about to head over to the market…where is it by the way?” Henry asked,

“Haha, i can’t even tell you, I just know how to get there.” Y/N said, placing her steak in the pan and she watched Henry eat his meal.

“Delicious! This might even be better than your bistec empanado, did I pronounce that right?” Henry asked,

“Yes you did, Toro, but bistec empanado with sopita aguada is comfort food, along with quesadilla de papas, which I will be making tomorrow, I’ve been craving it,” Y/N said.

“That sounds so good, I have to make sure I work out even more. When I made you my girlfriend, I had no idea you would try to fatten me up.” Henry said and Y/N gasped, flipping the steak.

“I would never, how dare you accuse me. I’m gonna make flan for my friend’s birthday on Saturday so I’m gonna make another one just for us.” Y/N said and that made Henry laugh.

“I love your flan, darling. Your cooking skills put mine to shame.” Henry said. Y/N placed her steak on her place, serving more rice, and began frying an egg.

“I was born with that sazón, Toro.” Y/N said teasingly. She finished frying the egg, served it on her plate, and went to sit down. “Better?” Y/n asked, showing Henry her plate.

“Much better, my lady.” Henry said, kissing her. Kal barked. “Yes bear, you can have some steak too.” Henry said,

The End

Taglist: @warriormirkwood

[wavypotatochips]

and for the mbappe recognition, can I request kylian's brother ethan feeling upset bc of how media pressures him to be like his older brother but he doesn't want to worry his family so he keeps it a secret, for some reason he feels like he can open up to kylian's gf and she gives him a pep talk saying he's gonna make his own legacy and accidentally kylian overhears it and feels so happy his little brother trusts her and how nice she is to him that he falls in love with her even more. u can give it ur own spin, this is just an idea, thank u in advance 💓

𝐑𝐞𝐥𝐲 𝐨𝐧 𝐦𝐞 | 𝐊𝐲𝐥𝐢𝐚𝐧 𝐌𝐛𝐚𝐩𝐩𝐞

𝘗𝘢𝘪𝘳𝘪𝘯𝘨𝘴: Kylian Mbappe x Female Reader

Word Count : 1.5k

𝘈𝘶𝘵𝘩𝘰𝘳𝘴 𝘕𝘰𝘵𝘦: SLAAAAAY MORE MBAPPE RECOGNITION!!! Of course I don't mind writing about anyone, but more Neymar and Mbappe please c; teehee Thank you so much for requesting!! I Hope you like how I represent your idea ˚ʚ♡ɞ˚!!

(っ◔◡◔)っ ♥ REQUESTS ARE OPEN, currently covered in college work so as of now uploads will mainly be on weekends. Thank you for your patience c’: ♥

Kylian asked you earlier in the day if you would mind picking up his younger brother from futebal practice because he wouldn't be able to, and of course you didn't mind. When it was time to pick him up from futebal practice, you did so and brought him home. Considering how much Ethan loved to stay to himself, you did not give his abnormally quiet conduct much attention, but you could still sense something was off. Ethan is currently in the living room scrolling through his phone as you are currently preparing dinner.

Ethan fiddles with his hair as he lets out another sigh seeing a sports channel talk about his performances and comparing him to his brother once more. Ethan is proud of his brother and will always be his number 1 supporter, but he hates how he always gets compared to Kylian. He especially hates when grown men on the sports channel talk about how he isn't good and he would never be like his brother. He tries his hardest to ignore the harsh criticism, but when you constantly hear about it- it tends to build up until you cannot take it anymore. This has been going on for a while now, and the one time he tried to talk to one of his teammates who he considered a best friend, he told him to just ‘try and brush it off’ as the media will always be negative. Well, he tried to listen to his best friend but as a 16 year old, it's not surprising that it can not simply be ignored when it feels as if the public only likes you because they think they have the potential to see your brother. He felt as if when people look at him, all they think about is Kylian Mbappe, not Ethan Mbappe. He begins to contemplate if he should talk to you or not because he does not want to worry you, but he knew you were someone he could rely on. You and his brother have been dating for 3 years now, and anytime there was a minor convince- you always helped him no matter what. He shuts off his phone, deciding it is best to talk to you and begins to make his way into the kitchen.

You were preparing dinner as he was debating what to do. You put on some music and begin to prep your ingredients, carefully chopping and measuring everything. The kitchen smells amazing as you sauté garlic and onions in olive oil, adding in diced tomatoes and a sprinkle of spices.

Next, you start on the main course. You're making grilled chicken marinated in a savory mixture of soy sauce, honey, and ginger. You pat the chicken dry and place it on the grill, watching as it sizzles and cooks to perfection. While the chicken is cooking, you start on the side dish. You're making roasted sweet potatoes with a hint of cinnamon and brown sugar. You slice the sweet potatoes into thin rounds, toss them in a mixture of spices and oil, and place them in the oven to bake.

You can hear Ethan's footsteps when he enters the kitchen, indicating that the music was not played at an excessive volume. "It smells nice," he says as he takes a seat on the bar stool. You smile hearing his compliment, "I'm making chicken and roasted potatoes with asparagus for us!  Although your brother is supposed to arrive home later than expected, I don't think we should go hungry until then, am I right?," you chuckle. He scratches the side of his head and nods in agreement before saying, "Hey ummm... Can we talk for a moment, Y/N.... ,"  he murmurs the final phrase, "There's been something that just has been bothering me." 

 "Of course," you say, sensing that he wants to open up to you about something personal. 

 "It's just that...I feel like I'm always being compared to Kylian, you know? Everyone's always asking me if I'm going to be as good as him or just the media constantly nagging my every move. If I mess up just once I just get so much hate, and it's like...I don't know if I can live up to that."

 You nod sympathetically. "I can imagine that's a lot of pressure. But you don't have to be Kylian, you know? You can be your own player." 

"But that's the thing," Ethan says, looking frustrated. "I want to be my own player, but it feels like everyone's always talking about how I compare to him. Even I do it to myself sometimes."

 "Well, you're not alone," you say, trying to reassure him. "Lots of people compare themselves to others, but it's not always a helpful way to think. You're talented in your own right, and you don't have to measure up to anyone else's standards.” 

Ethan seems to relax a little, nodding along. "Yeah, I guess you're right. But it's hard not to think about it when it's all people ever talk about."

"I get that," you say as you walk over to grab two plates from the counter. "But you should focus on your own progress and improvement, not what other people think or say.  And even though you're young, you have such a huge opportunity to keep on learning and growing as a player. You have so much potential and you're constantly improving."

"But I keep making mistakes," he says with a sigh as he watches you beginning to prep the plates.

"Mistakes are a part of learning.You're going to make mistakes, but that doesn't mean you're not good enough. It means you're growing and learning. You have so much potential, and I believe in you. Just keep practicing, keep pushing yourself, and don't worry about what anyone else thinks or says. You're doing great." You speak while you put food on both plates, along with a fork and a knife, on each plate. 

 He stays quiet for a moment as he takes in the words that you tell him. A small smile appears on his face, seeming to feel a little better. "Thanks. I guess I just need to work harder."

You take both plates and set them both on the kitchen island, moving one over to Ethan as you explain, "You don't need to work harder, you just need to believe in yourself."

"And if you're really upset about it, you can always talk to Kylian about it," you say as you start chopping the roasted chicken into smaller pieces. " We both know how unfavorable the media can be toward him, and I am not a futebol star like you, so my advice may not be the greatest."

Ethan looks thoughtful. "Yeah, I guess I could talk to him about it. Thanks for listening, though. I feel like I can trust you.” He takes a bite of the asparagus.

 "Of course I'm always here if you need to talk! And even though I'm not the best futebol player, if you ever need someone to talk to or to practice with, I'm here for you. I mean who knows, maybe I'll just cross you up." You both laugh, knowing that you could definitely not do that.

When you two were eating the delicious supper you had prepared, neither of you realized that Kylian had arrived home earlier than intended and had heard all you said.

Kylian quietly opens the front door of his house and makes his way to the kitchen. As he approaches, he can hear the sound of your voice, and his younger brother's voice responding. Curiosity piqued, he peeks around the corner and sees you sitting with his brother, giving him some advice and offering some kind words. He doesn't want to interrupt, so he decides to listen in. As he hears you speak, he can't help but feel a sense of pride and admiration for you. You have always been a kind and caring person, but to see you taking the time to give his brother such motivational words is truly inspiring. Kylian takes a step back and leans against the wall, listening in to the conversation. He hears you tell his brother that he's capable of anything he sets his mind to, that he has so much potential, and that he doesn't need to compare himself to anyone else. Kylian can see the look of appreciation on his brother's face, and he can feel his own love for you grow even stronger. He thinks about how lucky he is to have you in his life, and how grateful he is for all the times you have encouraged him and supported him. He thinks about how you have always been there for him, through thick and thin, and how you always believed in him even when he didn't believe in himself.

In that moment, Kylian knows that he's found someone truly special, someone who brings out the best in him and in those around her. He knows that he'll always be grateful for your love and support, and he can't wait to see where your journey together will take you two.

[malebodyexhibit]

Haunting Desire

I snapped a photo of myself just like the website described. There appeared to be nothing paranormal about myself, yet I felt a chill tickle the nape of my neck.

It’s been over a month since my girlfriend and I moved into this apartment. We were attempting to be adults, and sure, we’re just at the drinking age, so technically we were, but we wanted to be self sufficient. So much for that: we both didn’t have jobs nor did we bother with college; we lived off our family’s wealth. This just caused us problems. We were bored. She went out with friends. I tried hanging out with my friends, but I never clicked with them, so when something seemed off with our apartment, I felt more interested in solving that mystery than being with my friends.

It started with smalls things. It started before we even moved into the apartment. While touring the place, I stepped into the living area and was startled by the wide window staring out into the city. I’ve lived in places with better vistas, but something pulled me in. It felt warm and familiar. I sank into the couch left by the previous occupants and closed my eyes. It wasn’t until the apartment manager tapped me wake that I realized I had been alone on the couch. I shook off the feeling that I had been beside a person. As we continued to tour the place, I kept glancing at the living area, often I mistook a passing bird’s shadow for a person. When we came to the master bedroom, the same familiar warmth crept over me, but it deepened and I pulled myself away. I thought it was just nerves. Nonetheless I decided to place an offer.

Gradually odd things happened more and more. Cabinets opened; clothes were pulled out from laundry hampers; cologne that was not my own filled the air; knocks at the door; and a warm, breathy nuzzling of my neck in the morning. It was odd enough, but I started dreaming.

In a common dream, I enter the living area and walk over to the couch. On the couch was someone I loved. It felt beyond love because looking at them filled me with warmth. Cuddling with them on the couch seemed easy. Easier than it was to be with my girlfriend. Don’t get me wrong. I loved her. But, doesn’t it feel like that was just how it’s supposed to be? Like you didn’t have any other choice? That it just felt like it was the best fit for you? Well, the dream lasted until the person I held seemed to melt from my arms, and I grew colder, colder as if feeling a draft, and watching them fade beyond the door.

I’d wake up and find tears in my eyes. I often tried to hold my girlfriend, but the warmth was just bodily. It didn’t seem to warm the whole of me.

Eventually, I found myself sleep walking and waked on the couch, holding a pillow. Then the dreams seemed to happen while I was awake.

I often workout at home. I had my own workout equipment. So as I was working up a sweat and pumping my arms, I felt myself pull back. Like I dissociated from myself. I watched myself continue the workout. I felt myself breathing and the strain of my body pushing itself. Then it was like someone in my body was aware it was there. They stopped the workout and held my arms to their eyes, turning it around, checking out the biceps, triceps, and the veins on my body. They tentatively touch my abs and traced the creases of my pecs. Then I felt myself come back. And I was in control again.

Each time I feel myself pull back, someone seems to take control and I watch them ride my body. I also get a “taste” of their memory or feelings.

One time, while I was cooking dinner for my girlfriend, I felt myself pull back. The person in me started to expertly chop onions, garlic, then sautéed the ingredients. Soon the kitchen smelled wonderful. I heard my girlfriend walking up behind me and the person in me turned, and I, for some reason, expected to see a burly man with a beer in hand, but only saw my girlfriend.

I couldn’t explain why I was disappointed. The image of the man was fresh in my mind. They were someone this person in me loved. I could imagine myself in the man’s arms. I could imagine the feeling of my cheek against their hairy chest. I could imagine him nuzzling my neck as I slept. But I could also see them leaving.

When I saw my girlfriend and not the man of my literal dreams, I felt myself being thrusted back in control. And that’s when I noticed a pattern. I was only controlled when I did things the other... person did. They worked out, they cooked, and they wanted comfort. But when something I did that they didn’t do, then I got control back.

The dreams intensified, and I honestly enjoyed it. I think that was when I figured I might have something more in common with... this person. Growing up in a conservative state, I was told that I only had one option: Get married then have children. So I didn’t realize that I might like guys. As I continued to dream of this guy who held me and kissed me, I found I enjoyed it more and more. That’s when I saw my own reflection in a dream. I looked pretty similar: white, black-haired, young male who worked out but was still skinny. I looked good. Or he looked good.

I assumed the person in my skin had died and lived in this apartment before I moved in. It’s a strange sensation to realize you’re being possessed by a ghost, but I enjoyed the company in a strange way. For so long, I felt alone. Even when I thought I was in love, I had really just been living in a lie. Now that I saw a truer version of myself, I wanted to express it and share it.

I found out his name was Ethan. I found out when his boyfriend of five years wrapped his arms around me in a dream and whispered his name in my ear. Ethan was around my age and had died suddenly in an accident. His boyfriend must have left shortly after. I couldn’t imagine his heart break.

Now Ethan took me over, usually while I slept, and explored my body. I “woke” while I was stroking one out to pictures of guys. I also woke while working out. My sleep schedule became so erratic that my girlfriend was concerned. So I decided to finally come out to her.

I was terrified and I wanted Ethan to work it through with me, but when I finally said the words, “I’m gay,” I felt on my own. Yet I felt him nearby.

The breakup was messy. In the process I had awkward conversations with family and friends. I would still get money from family, but it was strained love at best. My friends seemed to drop out of my life except for a few. One of my friends even expressed an interest, but I was terrified to do anything.

So I made Ethan help me.

I invited him over and to calm my nerves I had a shot or two of hard liquor. I closed my eyes and imagined Ethan’s boyfriend. And just like that I felt myself lose control. Ethan seemed to see my friend as his former lover.

The ghost in my body took my friend by the waist and pulled him in for a kiss. He trailed along his neck and down his chest. The whole time I watched and celebrated this new found sexual excitement. As Ethan kissed each ab, he brought his hands around his cock. I watched as Ethan started to suck and stroke it. My friend moaned and grabbed my hair. He was gasping as Ethan sucked deeper and brought his fingers to my friend’s hole. I could feel each sensation from the taste, the hard cock, and the tightening warmth around my fingers.

When we finished, my friend held my body and the ghost and I within savored the company. But it didn’t last. After a couple more hook ups, Ethan had said the L-word. “I love you,” he said after a night of rough fucking. My friend had his arms around us, but upon hearing “love” he pulled back and stammered an excuse. I felt myself thrusted into control and I tried to fix it.

“I didn’t mean it! It just slipped out!” I said, almost in tears at having this new comfort taken away from me.

“Sorry, I can’t. I thought we both knew this was a hook up. I’m not looking to date guys,” my friend said before leaving.

I was devastated, but when I no longer felt Ethan in me or around me, that’s when I broke down in sobs.

It had been days since I felt Ethan and I was getting desperate for his company, his possession of me. It was the only time I felt cared for and brave enough to be me.

So I looked up shady websites about ghosts and found one about how to detect ghosts. You take a picture of yourself and look for orbs. And that’s what I did, but as you can see from the first picture I took, there was nothing.

But as you now understand, there is a world of ghosts out there. Ghosts that probably want a hot body to go into, to use, and I’m a guy who wants to be used. If I can’t have Ethan in me, then maybe I should find another ghost who could fill me up and make me whole.

[sisterofficerlucychen]

Chenford + 5x16 Tim finds out Lucy got him into Metro!

“Why do you know what the inside of Smitty’s trailer looks like?”

She doesn’t quite get the question at first, mainly because her focus is entirely on ensuring the minced garlic and onion she’s sautéing doesn’t burn but the fact that she’s blocked that entire ordeal from her mind doesn’t help. Cleaning Smitty’s RV was like some twisted circle of hell, one she hoped she wouldn’t get nightmares from. He hadn’t lied when he said it’d been a while since it was last cleaned and Lucy spent the entirely of three hours wondering how Smitty was even able to live like that. One bag became two, two became four, and by the end of the night, she’d taken our nine bags full of trash.

“What?” The question comes out in a small chuckle as she completely misses the point of why he’s asking.

“Smitty, Lucy. Why were you in his RV?”

She looks up this time, a puzzled expression forming across her features as her eyes lock on his and her brows furrow at the question. Tim moves toward her, shutting the door behind him until he stops beside her and she turns to face him. His jaw is hardened, gaze set with anger he’s trying to contain as he crosses his arms against his chest.

It takes her a second for it to click but once it does she knows he doesn’t miss the shift in her reaction as it settles inside her. How brown eyes widen and the soft smile on her lips drop into a frown, the way she’s at a loss for words as her lips part but no sound comes out. She can’t exactly deny it but there was a reason why she went against his back to shuffle all the different chess pieces so he’d end up at Metro.

He waits and it’s ultimately worse than anything else because the way he’s staring her down is something that actually manages to unnerve her. A combination of anger, disappointment, and betrayal. She can’t quite place it but she knows him well enough to know that the flame behind those sparkling eyes hold nothing but an array of negative emotions.

She opens her mouth to speak again but this time, she turns her back on him knowing that this conversation is going to take much longer than she wants and unless they want the LAFD to chime in because of a kitchen fire, the flaming pan on the stove will have to wait. Selfishly though, she uses it to buy herself an extra second or two as she turns the knob to shut off the burner and sets the burning pan aside before turning back to him to meet his eyes.

“I helped him clean it.” “You helped him clean it or you cleaned it?”

“Does it matter?”

“Yes.”

“I cleaned it.”

“Why?”

She knows where this is headed and she doesn’t like it. She cleaned it because she owed Smitty a favor, she owed him a favor because Smitty was the only one who could get Fuji to retire, and Fuji retiring opened up the opportunity for Tim. This is where he’s trying to get her to land on and she’s unsure if it’d be easier to just rip the bandaid off or give him a play by play of how they got here.

“He was the only one who could convince Fuji to retire.”

“Why?”

“You know why.”

“Why?!”

“Fuji retiring was the linchpin. It was the only way to get you into Metro.”

“That wasn’t your call.” 

“Tim!”

“No! That wasn’t your call to make, Lucy!” His voice is a little louder this time, more irritated and she can sense how much he’s trying to keep his emotions in check. She tries to protest but he doesn’t let her get very far. 

“No! No, Lucy! You shouldn’t have meddled, that wasn’t for you to intervene! You had no right to play chess with everyone’s careers!”

“What?” she shakes her head at him because as much as she wants to understand, she doesn’t. She can’t. “I didn’t!”

There’s a defensive edge to her tone, the accusation feeling a little too personal and a bit too invalid. She knows this is what Nyla meant when she first warned her about getting involved but Lucy was adamant to believe that there was any world where this would backfire, it was the perfect plan. Yet, here he stands, actually upset at the fact that she tried to help him.

“No, no!” she argues, “I was helping you!”

“Really? Helping me? Please tell me how losing my entire team’s trust is helping me?”

“What? What are you talking about?”

“They think my girlfriend manipulated Fuji, Watson, and Hicks in order for me to get into Metro.”

“That’s not—Tim, no. That’s not what that was.”

“Really? Then what was it? Because it sure as hell seems like it, Lucy!”

“I was trying to look out for you! You were miserable at a desk job, you were one week in and you were already bored out of your mind!”

“But that wasn’t for you to decide!”

“Just like it wasn’t for you to decide to leave patrol? I was going to transfer Tim. I was set, I was ready, I thought we had both agreed on it and you decided to go tell Grey?! If you want to yell at me because I went behind your back, fine, but don’t act like you didn’t have anything to do with this when it was your decision that made me act on it in the first place!”

The expression on his face falls and she can see just how much it took him aback. He’s blinking, trying to digest what she just threw at him and Lucy knows it’s not exactly fair but he’s worked her up enough that she feels cornered and it’s the only thing that comes to mind because the thing is, he was the one who set the domino effect into place.

As upset as she is, as much as she hates how upset he is and the aftermath of it all, she’s not about to apologize for it. The truth is she’s not sorry for getting him out of a desk job.

“That’s what I thought.”

“Luc—“

“No, Tim. You can’t have it both ways. You can’t be mad at me that I intervened when you did the exact same thing. You don’t think I put anything on the line by doing that either? Do you think any of them are going to trust me again? Are you even going to trust me again?” This hits something that she wasn’t expecting as she sees a rollercoaster of emotions pass through him. She can see how he wants to settle on compassion, his jaw unclenching and his gaze softening at her before it morphs into something else: regret. He shakes his head as his lips purse into a thin line.

“I don’t know.” “Right,” she nods softly as she chews on her bottom lip.

There’s something eerily familiar about the situation, the emotions that envelop them being once she’s felt before when the situation was drastically different yet the way she was left feeling felt the same. She swallows hard to try and stop the tears that are welling in her eyes from spilling over.

“I should go.”

Don’t. Don’t leave me, she wants to yell. She wants to stop him, she needs to because she’s so afraid of where they’ve currently landed. It’s their first real fight and as much as she wants to tell herself that this is normal, it doesn’t feel like it. What if they can’t come back from it? What if she really did just ruin the most important relationship in her life? It’s her worst fear come to fruition as she stands there, watching him turn around and walk out the door.

No. No, no, no. There’s a sour taste in her mouth as it hits her how wrong this all is. This isn’t who they are nor who she wants them to be. They’re suppose to be the ones who make it, the ones with the stories for the grandkids, with the phones filled with albums of each other and their kids. This was suppose to be their first Valentine’s Day together, the first of a lifetimes worth. It was suppose to be romantic, sexy, and intimate, not whatever just unraveled before them.

It’s this thought that propels her to move. The determination to not let the love of her life slip past her fingers. He matters too much for her to just leave things as is. He’s worth the effort, that’s the entire reason she got involved in the first place. She needs him to know this, these were the words left unspoken when he asked and she needs him to know that she did it with the best intent. She just hopes she’s not too late.

It feels like forever between her running after him and actually tracking him down in the parking lot. He’s at his truck about to get in as she sprints across the lot to get to him.

“I did it because I love you!”

“What?”

“You asked me why. You asked me why and I didn’t tell you and it’s what I should have said in the first place. I meddled because I love you, Tim. I’m in love with you. I don’t think I have ever loved anyone as much as I love you and it’s terrifying, okay? You challenge me, you inspire me, you make me want to be the best version of myself that I can. You moved out of patrol for me and I was just suppose to sit there and watch you be bored out of your mind? You loved patrol. You didn’t hesitate and I—I couldn’t, I couldn’t let you make this huge sacrifice for me without doing anything for you. You asked me why I did it. I did it because you taught me that some things matter more. I couldn’t just sit there with my arms crossed and not do anything when I knew how much an opportunity at Metro meant. You matter more, Tim. You always have, you always will.”

That wasn’t exactly what she had in mind to say but she doesn’t regret it either. It’s the truth, the inevitable that was going to come out sooner rather than later because Lucy doesn’t even know when she fell in love with him, just that she did.

Yet again, she’s managed to leave him speechless and if the situation wasn’t so dire, she’d be amused by her ability to render him without words so often. Instead, she waits with her breath caught in her chest as seconds seem like years before he does or even says something. An infinity later the expression on his face softens and he’s staring back at her in a way that’s become like home. Her shoulders relax as small smile curves on his lips.

“You love me?”

“I thought that was a given.”

“You’ve never said it.” “I’m saying it now.”

He steps forward, his gaze never breaking from hers as he shifts a loose strand of hair behind her ear as his hands settles on her cheeks.

“Good because I love you too.”

[officialbabayaga]

Homemade Cream of Mushroom Soup

this version is dairy-free but it would be very easy to adapt either to make it dairy-full or vegan depending on preference

Ingredients

Butter or preferred cooking oil

A package of mushrooms (about 8 oz.)(I like baby bellas), cut into slices (remember that mushrooms shrink a lot so don’t go crazy with the dicing. Don’t forget to rinse and get them as dry as possible before cutting up)

An onion, diced (go as small as you want)

A head of garlic, minced

Herbs & spices you like — I added pepper, rosemary, thyme, and a little cayenne

1/4 c. flour

Chicken stock, any other stock, or just some Better Than Bouillon in water (that’s what I used this time). I recommend microwaving it or using hot water to get it warm before it’s added. I don’t have a measurement for this, it’s a personal preference thing

Trader Joe’s vegan cream cheese (feel free to substitute with whatever your heart desires but this really is the best dairy-free option my roommate has found) (disclaimer i am not lactose intolerant but i try to work around the affliction)

Recipe

Sauté the onion until translucent in a large pot, then bring down to a medium-low heat and add the garlic. Add the herbs & spices to get them blooming a little bit. Keep cooking until they’ve reached the caramelization level you want or you get bored & impatient and are ready to move on.

Remove the onion mix and set aside, then without cleaning the pot put the mushrooms in and turn up the heat slightly, with more butter or oil as necessary. Don’t add too much though even if the mushrooms look kind of dry at first. They’ll release liquid as they cook.

This is a good time to prep your stock or better than bouillon and warm it up. It’s pretty much impossible to overcook mushrooms, but be sure to give them a stir every few minutes and don’t burn them.

Once the mushrooms have stopped looking as soupy as they will at the midway cooking point, add the onion stuff back in and incorporate. At this stage there should be quite a bit of accumulated butter or oil in the pot, but this aspect is the biggest guess of the dish since the butter proportion is semi important.

The reason it’s important is because Surprise we’re making a roux! Sprinkle a scant 1/4 cup of flour into the pot and stir until the flour-butter mixture has coated the veggies in a sort of batter/paste and keep stirring for a minute or so to ensure complete mixing. We’re not cooking the roux super long because its main function is just a thickening agent.

Add about a cup of the chicken stock first and mix to thin out the roux without leaving lumps. Add the rest of the stock and mix. Keep at just below or at a simmer and thicken the soup to the desired level. Watch out for the salt content because of the stock, you might have to add more water.

The vegan cream cheese I used doesn’t break down quite as easily as real cream cheese does, so i took some of the hot soup out and put it in a separate container, added the cream cheese to that and made sure there were no lumps before incorporating back into the pot.

Season to taste and you’ve got some soup!

[ejzah]

In Miss Blye’s Class, Part 20

***

Since neither of them had planned on spending the whole day together, Kensi and Deeks decided to part ways for a few hours. Kensi knew she needed to finish some prep for next week, just in case they ended up spending tomorrow together too.

As she walked back into her apartment, her phone buzzed with a text from Nell.

Hey KayKay, wanna grab lunch?

Sorry, I already ate.

Rude.

I know, I’m a terrible friend. I was with Deeks.

Oh, then say no more. Actually, say lots more!

Kensi rolled her eyes at the winking and kissing emojis Nell added to her response.

Seriously, I feel bad I’ve barely spent any time with you recently.

Hey, a good friend never steps in the way of true love. Besides, you can pay me back by giving me all the dirty little details.

You’re awful.

And you love me for it. So when will my best friend be available again?

Kensi dipped ducked her head sheepishly, even though she was all alone, debating what to type back.

Um, maybe tomorrow evening? Caleb’s visiting with his grandma so we’re probably spending most of the weekend together.

Kensi Marie Blye! Nell responded and Kensi could almost hear her delighted shock through the screen.

Not like that.

Well why the hell not? Climb that gorgeous lawyer like a tree.

Nell Jones! That’s it. You’re out of control.

You know you want toooo!

Ok I’m putting you on silent.

Shaking her head, Kensi grabbed the binder of paperwork she brought home with her yesterday, and started in on the most intense grading session of her career.

***

While Deeks did had a few contracts to finalize, the real reason he’d suggested taking some time at home to prepare for their dinner. Given the late notice, he knew there was no way he’d get a reservation for one of the nicer restaurants.

Kensi wouldn’t care where they ate, he was almost certain, but he wanted their first real dinner together, alone, to be special. He’d decided on cooking dinner, but that required a trip for supplies.

When he got back three stores later—the first two were all out of bed tips—he started prepping potatoes, carrots, and onions and seared the beef tips. He hadn’t made this recipe in quite a while. Probably at least a couple years, so he had to actually pull out the stained cookbook his mom had passed down to him when he moved to college (the particular page he needed had actually fallen out years ago). He probably should have preserved all the recipes on index cards, but there was something special, almost sentimental, about squinting at the faded type and trying to interpret his mom’s handwritten notes.

Singing under his breath, he peeled several cloves of garlic, imagining Caleb’s reaction if he found out he’d missed out on one of his favorite meals. Of course, Grandma Deeks would almost certainly be filling him with a combination of her own home cooked delights and his favorite junk food, so he’d call it even.

He got into the flow of the things, chopping and sautéing that by the time he looked up from dumping a pot of perfectly boiled potatoes into a colander, it was almost seven, which gave him a little over an hour to finish everything up.

The beef tips were just about done, so he covered them with foil, setting them off to the side in the oven, and hurried out back to set up a table with the blue dishes head bought on a whim a few weeks ago because they reminded him of the ocean. Maybe surrounding the perimeter of the patio with lights and miniature lanterns was a tiny bit overkill, but he didn’t believe in doing things by halves.

Decorations and table set, he returned to the kitchen for the finishing touches. The doorbell rang just as he was tasting the gravy he just made.

“Oh yeah, you still got it, Marty,” he muttered to himself, then called over his shoulder, “Be there in a minute!”

He stashed a few dirty pans he hadn’t gotten around to cleaning in the dishwasher and glanced around to make sure there weren’t unsightly messes he’d missed. Though at this point, Kensi had probably seen worse and it didn’t seem to faze her in the least.

Kensi was patiently waiting on the front porch when he opened the door. She wore a red sundress, this one with a halter neck that displayed the defined muscles and lines of her shoulders and collar bones to perfection. Deeks didn’t know if she’d chosen it with him in mind, but the color suited her perfectly.

“Hey.” He kissed her briefly as she stepped over the threshold. “You look amazing.”

“Hi. And thank you.” Her eyes drifted over him approvingly, though she didn’t comment on his appearance. She inhaled deeply, closing her eyes. “What smells so delicious?”

“Dinner.”

“Wait, you cooked for me? I thought we were going out,” Kensi said, turning in the direction of the kitchen, though she couldn’t see from here.

“Yeah. I, uh, wanted to surprise you.” He shrugged, suddenly overcome with the rare bout of uncertainty that Kensi. “I hope you don’t mind.”

“Are you kidding? I’ve loved everything you’ve made.” Kensi clapped her hands together, her enthusiasm making Deeks grin. “Ok, so I’m ready to be dazzled with your cooking expertise.”

“Follow me,” Deeks said, holding out his hand. She took it without question, letting him lead her out to patio.

“Oh my god, Deeks, this is beautiful!” Kensi exclaimed, turning in a circle to take in the twinkle lights strung around the patio and the table decorated with candles. “You did all this yourself?”

“Yeah, I told you my mom’s a caterer. I used to help her set up when I was a kid. I can turn a napkin into a swan in 20 seconds,” he responded, making Kensi giggle.

“Impressive.” She spun around in a circle, bringing her within reach of Deeks. Settling her hands on his shoulders, she covered his mouth with hers for a brief but sweet kiss. “Seriously though, this is amazing. Thank you, again.”

He smiled, pleased by her reaction. “Here for all your party planning needs,” he joked.

Kensi tipped her head to the side, her expression shifting slightly.

“What are you thinking about?” Deeks prompted, giving her hand a shake.

“Oh, all of this. You. How much my life has changed,” she said, moving her hand around to encompass Deeks and their surroundings. “I didn’t realize how much I was…missing until I met you Deeks. I mean, I was happy enough, but not like this. A few months ago, I would have never taken a day off like this. You’ve made everything brighter, and fun. Carefree. You and Caleb. You’ve changed my life without even knowing it.”

“Kens—” Deeks shook his head, overwhelmed by everything Kensi had just attributed to his influence. It was heady and a little scary.

She leaned up and kissed him, lingering for several moments. When their lips parted, she brushed his hair back from his temple with her knuckles. “Thank you.”

“You know you’ve changed my life just as much, maybe more,” Deeks told her, laughing breathily. “I mean, I was kind of prepared to become a hermit and spend the rest of my life alone. Then this really hot kindergarten teacher walked into my life.”

“Oh my god, you’re ridiculous.” Kensi rolled her eyes, but couldn’t hold back a chuckle. “I meant it, you have changed my life, Marty Deeks.”

***

A/N: I hope you enjoyed this little mix of fluff, romance, and humor.

I’m sorry if it’s unrealistic, but I can’t bear to write in text jargon.

[yunogasaikinnie]

I made napolitan (Japanese ketchup spaghetti.)

Napolitan is a popular western-influenced pasta dish made with spaghetti, onion, garlic, mushrooms, bell pepper, and sausage (vegan, in this recipe.) This Japanese ketchup spaghetti recipe is quick, easy, and perfect for lunch or weeknight dinners!

It’s no secret that Japanese people love ketchup– it’s found used in many dishes like hayashi rice, omurice, ketchup fried rice, Japanese curry, and today's recipe that I’m sharing: ketchup spaghetti— known as napolitan in Japan.

I know, ketchup in spaghetti might sound strange… it may even make some people cringe, but don’t yuck our yum just yet! Try it first, and you might like it too– I mean, it’s one of the most popular pasta dishes across Japan for a reason. You can easily spot this dish at restaurants, cafes, convenience stores, department stores, and as lunch at schools and offices.

Origin of napolitan

The exact origin of this western-influenced dish is unknown, but here is the most widely known story as to how it came about and became so popular.

Around 1945 (post-World War II), because of the lack of food, the US soldiers that were staying at the New Grand Hotel were eating pasta mixed with ketchup. The head chef Shigetada Irie saw that and wanted to make something more nutritious for them, so he pulled something together with what they had in the kitchen: onions, garlic, peppers, ham, pasta, and tomato paste. It was loved by the soldiers so much that it became something you could only have at the hotel, because at that time, tomato paste was a specialty item that wasn’t easily accessible.

Around 1960, when Japan started to import ketchup from the US, Japanese people began to recreate the dish with ketchup since it was more readily available than tomato paste. It became increasingly popular because of how easy it is to make with the simplest of ingredients. To this day, napolitan is loved by adults and children alike.

Another interesting theory I read about was that this dish was influenced by yaki udon and yakisoba, which are noodle dishes that are fried in a pan with soy sauce and Japanese flavors. The difference is in the type of noodles and of course, the usage of ketchup.

Ingredients you'll need for napolitan

2 servings gluten free spaghetti noodles (200g)

2 garlic cloves, minced

1 onion, thinly sliced (220g)

6–8 button mushrooms, thinly sliced (100g)

1 green bell pepper, thinly sliced (150g)

2 vegan sausages, sliced (200g)

Ingredients you'll need for napolitan sauce

1/3 cup + 1 tbsp. ketchup (105g)

3 tbsp. non-dairy milk (45ml)

1 tbsp. Japanese Worcester sauce (15g)

1 tsp. tamari sauce (15g)

Ingredients you'll need when serving

Tabasco sauce

Vegan parmesan

Fresh parsley

Instructions

Cook the pasta following the manufacturer’s instructions on the back.

In the meantime, fry the garlic and onions with some oil (or water for oil-free) in a large pan over medium high heat, just until the onions get slightly translucent. Then add in the mushrooms and bell pepper and sauté for 2 minutes. Reduce heat to medium, scoot the vegetables to one side of the pan, and cook the sausage on each side for about 1 minute or until you get a bit of browning on it. Then continue to sauté with the rest of the vegetables.

Add all the sauce ingredients and mix them with the rest of the ingredients. Then add the pasta and toss with everything using tongs (this helps the pasta not clump up and break.) Season with salt and pepper, to taste.

Add all the sauce ingredients and mix it with the rest of the ingredients. Then add the pasta and toss with everything using tongs (this helps the pasta to not clump up and break.) Season with salt and pepper, to taste.

Serve immediately with tabasco sauce, vegan parmesan cheese, and parsley. Enjoy!

[nothingxs]

cuban-style picadillo: remix

posting this for those who want it. it was in a reply, but i made some changes to the base recipe that i enjoyed a lot, so i want to leave them somewhere.

tools a pot with a lid (or a very big sauté pan with a lid), something to stir and break raw meat up with (spoon), a spare bowl for the meat, a colander or some kind of strainer to quickly drain meat with ingredients

a neutral oil (avocado?), 2 tbsp

2 tsp of adobo (with pepper) seasoning, i like iberia

1 tsp of sazón seasoning (w/ achiote and culantro), i use badía

1 tsp of onion powder, i use badía

2 lb of ground beef (85/15 is good here)

half a large white onion, smaller dice

one green or red bell pepper, smaller dice

1.5 tbsp tomato paste

5 cloves of garlic, minced

one 15oz can of tomato sauce

2 tsp capers

1/2 cup green pimento-stuffed olives

1 tbsp worcestershire sauce

1 tsp maggi seasoning

2 bay leaves

salt and pepper to adjust seasoning

instructions

get all of the listed ingredients ready and chopped and in discrete places before you get started. mise en place! don't let your ADHD win.

get your pot/pan up to medium-high heat. add 1tbsp oil.

once it's hot, add your meat, add your sazón, adobo and onion powder over the top of it, and then start mixing around to break it up and let it brown. i like to let it rest undisturbed so one side gets a little bit more color and some fond develops on the pan.

the meat will let out a lot of fat and water. drain the meat and set it aside for a sec. add the other tbsp of oil to your pot/pan.

add the onions and peppers (and potatoes if you're using them).

cook until the onions are a little translucent, about 4 minutes, stirring them around a bit.

add the garlic and the tomato paste and let that cook a little bit in there, about 1 minute, stirring it around.

add the meat back and add the worcestershire and maggi seasoning to everything and mix it up. give it like a minute for everything to get the tomato paste color all mixed up.

add the tomato sauce, then the capers, olives and the bay leaves. mix it all up.

let this start bubbling before lowering the temperature to medium-low and cover the pot.

let it simmer for 10 minutes then stir. repeat twice; you want a total of 30 minutes on top.

once it's done, serve it along with your favorite rice.

this is how it'll look before you give it the 30 minutes, more or less. after this, though, it should be pretty reddish and pretty delicious.

if you want to ease back on the salt, you can try cutting the maggi seasoning, but it feels like it was the little touch that sent it over the top for me. you could try replacing it with low sodium soy sauce, but i am not sure how effective that'd be

FAQ.

Q. where are the raisins?

A. shut the fuck up.

Q. how can i make this more like the more traditional version?

A. remove the worcestershire and maggi seasoning. remove the sazón. just use the adobo, and add a little salt and pepper to taste. you can add a little oregano (i don't).

Q. i live somewhere that makes it hard to find some of these latino powdered seasonings. where can i find 'em?

you're in luck! amazon seems to have 'em.

badía 7oz sazón: https://amzn.to/3B9FdFk iberia 16oz adobo, no pepper: https://amzn.to/4dZ4bWu badía bay leaves (.17oz): https://amzn.to/3Xquq1d

i can't find a reasonable amount of the adobo with pepper, so add a few cranks of pepper if you use this one; about a tsp is enough. i know some people have never seen bay leaves either, so there you go.

[ahaindianrestaurant]

What Makes Chicken 65 the Perfect Indian Appetizer?

Chicken 65 the perfect appetizer for any occasion?

First and foremost, the flavor profile of Chicken 65 is simply outstanding. The marinade used for the chicken is a tantalizing blend of aromatic spices like red chili powder, ginger, garlic, and curry leaves. This combination not only adds a burst of flavor but also infuses the chicken with a deep and rich taste. The final touch of tanginess from lemon juice or vinegar perfectly balances the spice, resulting in an explosion of flavors in every bite.

Another reason why Chicken 65 is a popular choice is its versatility. It can be served hot as an appetizer, making it a perfect addition to any gathering or party. The crispy texture and bold flavors make it a crowd-pleaser that has everyone coming back for more. It can also be enjoyed as a main course, paired with rice or naan bread, adding a bit of variety to your meal.

Moreover, Chicken 65 is quick and easy to prepare, making it a go-to recipe for many home cooks. With just a few ingredients and simple steps, you can have this tasty appetizer ready in no time. Whether you’re cooking for a small family dinner or a larger gathering, Chicken 65 is an easy yet impressive dish that will surely impress your guests.

In conclusion, Chicken 65 is the perfect Indian appetizer because of its explosive flavors, versatility, and ease of preparation. This iconic dish has gained a special place in the hearts and palates of many people, both in India and worldwide. So, the next time you’re looking for an appetizer that will leave a lasting impression, consider Chicken 65 for its unbeatable taste and undeniable appeal.

A Step-by-Step Guide to Making Chicken 65 at Home

​Chicken 65 is a popular Indian dish that is loved by many for its spicy and flavorful taste. If you’re a fan of this dish and want to enjoy it from the comfort of your own home, then look no further. In this step-by step guide, I will take you through the process of making Chicken 65 from scratch.

First, gather all the ingredients you will need. This includes boneless chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, curry leaves, and lemon juice. Make sure to marinate the chicken in a mixture of yogurt, ginger-garlic paste, red chili powder, turmeric powder, and lemon juice for at least 30 minutes.

Next, heat oil in a pan and add curry leaves to it. Once the curry leaves start to crackle, add the marinated chicken and cook on high heat until it turns golden brown. This should take about 8-10 minutes. Make sure to stir occasionally to prevent the chicken from sticking to the pan.

Once the chicken is cooked, remove it from the pan and drain any excess oil. In a separate pan, add some more oil and sauté chopped onions until they turn translucent. Then, add the cooked chicken back to the pan along with garam masala and a pinch of salt. Mix well and cook for another 2-3 minutes.

Finally, garnish the Chicken 65 with fresh coriander leaves and serve hot. This dish pairs well with steamed rice or as an appetizer for parties. Now, you can enjoy the deliciousness of Chicken 65 right at home by following this simple step-by-step guide.

Tips and Tricks for Mastering the Art of Cooking Chicken 65

Chicken 65 is a popular and delicious dish that originated in South India. Known for its spicy and tangy flavors, mastering the art of cooking Chicken 65 can take your culinary skills to the next level. Whether you’re a seasoned cook or just starting out, here are some tips and tricks to help you nail this mouth-watering dish.Firstly, when it comes to marinating the chicken, ensure that you use boneless chicken pieces as they cook faster and absorb the flavors well. To make the marinade, mix together ingredients like yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, and garam masala. Marinate the chicken for at least 30 minutes, or even overnight if possible, to achieve maximum flavor.

Next, when frying the chicken, it��s crucial to get the right texture. To achieve crispy and golden-brown chicken 65, coat the marinated chicken pieces with a mixture of cornflour and rice flour before deep frying them in hot oil. Make sure to keep the oil at the right temperature to prevent the chicken from getting too oily or undercooked.

Lastly, the secret to an outstanding Chicken 65 lies in the balance of flavors. Adjust the heat levels by adding more or less red chili powder and black pepper according to your taste preferences. To enhance the tanginess, squeeze a bit more lemon juice over the fried chicken before serving. Garnish it with fresh cilantro leaves and fried curry leaves to add a burst of fragrance and visual appeal.

With these tips and tricks, you’ll be well on your way to mastering the art of cooking Chicken 65. Remember to experiment with different spices and ingredients to create your unique version of this delightful dish. Whether it’s for a gathering with friends or a cozy dinner at home, your homemade Chicken 65 will surely impress and leave everyone craving for more.Click here learn More

[thedisneychef]

Can Navy Bean Soup Recipe: A Delicious and Easy Dish

Navy bean soup is a classic recipe that's been around forever, and for good reason! It's comforting, hearty, and easy to make. I love this navy bean soup recipe because it takes just minutes of preparation before the slow cooker does all the work for you. Plus, it makes enough to feed your whole family or have leftovers for lunch throughout the week. Whether you're looking for an easy meal option or want to impress dinner guests with something warm and delicious, this navy bean soup is sure to please. This article will provide step-by-step instructions on how to make navy bean soup at home. With simple ingredients like celery, carrots, garlic, herbs, and bacon (optional), our version of this traditional dish is flavorful yet uncomplicated - perfect for busy cooks who don't have time to spend hours in the kitchen. We'll also include tips on what sides pair best with navy bean soup as well as nutrition information so you can prepare accordingly. Let's get cooking! Maybe You Also Like: - Can I Use Less Sugar In A Cake Recipe - Canned Black Eyed Peas Recipe - Canned Corned Beef Recipe Easy Gather Your Ingredients I'm so excited to share this navy bean soup recipe with you! It's a delicious, hearty dish that can be enjoyed any time of year. To get started, let's gather the ingredients we'll need. First off, you'll want to select your beans carefully. Navy beans are ideal for making this traditional soup and are widely available at most grocery stores. If possible, try to buy dry beans instead of canned as they tend to have more flavor and texture when cooked. Next up is stock or broth - whatever you prefer will work great in this recipe. You could go with store-bought stocks and broths if time is an issue but I recommend using homemade ones whenever possible since they add such wonderful depth of flavor. And that's it! Now we're ready to start cooking our navy bean soup! Preparing The Soup Now that you've gathered all the ingredients, it's time to start preparing your navy bean soup. Before you begin, make sure to store any leftover ingredients in airtight containers or bags for later use. To get started, heat a large pot over medium-high heat and add two tablespoons of olive oil. Once the oil is hot, add one diced onion and sauté until it begins to soften - about five minutes. Next, add four cloves of minced garlic and stir frequently for another minute. Now pour in six cups of vegetable broth and bring to a boil before adding two cans of drained and rinsed navy beans into the mix along with one teaspoon each of dried oregano and thyme leaves. Let simmer for 20 minutes before reducing the heat to low. At this point you can season the soup according to taste with salt and pepper then let cook on low for an additional 10 minutes if desired. For those looking for vegan alternatives, substitute butter with more olive oil when cooking the onions, skip adding cheese as topping at the end, and opt out from using beef stock instead of vegetable broth as well! Cooking The Soup I'm always looking for ways to save time when meal planning. Making navy bean soup is a great way to get the most out of my ingredients and can feed a family for days. The best part about it? It only takes around an hour if you have all your ingredients prepped and ready-to-go! When I make this delicious soup, I like to start by slow cooking the beans until they become tender. This usually takes between 45 minutes to an hour depending on how long you want them cooked. Once that's done, I add in some aromatics such as garlic, onions, celery, carrots and herbs like bay leaves or thyme. Then comes the fun part - adding any additional flavors you'd like such as paprika, cumin or other spices. Finally, I let everything cook together until all of the flavors are blended nicely. My favorite thing about making navy bean soup is that once it's finished cooking, I can just leave it simmering over low heat while we enjoy our dinner! And with leftovers stored away in the fridge, my family has something warm and comforting waiting for us at breakfast or lunchtime tomorrow. Serving Suggestions I love serving navy bean soup with some crusty bread like a baguette. It's the perfect accompaniment to this hearty and delicious dish. You can also add some fresh herbs like parsley or chives for an extra boost of flavor. If you want something more exciting, try adding crumbled bacon or sautéed mushrooms to your bowl of soup - it'll make a great topping! If you're looking for other ideas on how to jazz up your navy bean soup, why not add a dollop of pesto? It makes for a wonderful combination of flavors that really elevate the classic recipe. Or, if you prefer something spicy, try adding some hot sauce. The warmth will take your meal from ordinary to extraordinary in no time at all! No matter what toppings you choose, don't forget about garnishes such as shredded cheese and chopped green onions. These additions give your navy bean soup even more texture and flavor. They also make it look extra special when served at the table, so everyone can enjoy its inviting aroma and taste! Nutrition Information Serving up a bowl of Navy Bean Soup is not only tasty and satisfying, but it also comes with some great dietary benefits. This hearty soup has several important vitamins and minerals that your body needs to stay healthy. Plus, the calorie content of this soup makes it a great option for anyone looking to watch their waistline. One of the most impressive aspects of Navy Bean Soup is its high concentration of micronutrients like magnesium, zinc, iron and potassium. These are all essential nutrients needed by our bodies on a daily basis to help keep us functioning optimally. Additionally, Navy Beans provide an excellent source of protein – perfect for those trying to increase lean muscle mass or just maintain an overall balanced diet. Additionally, the average serving size of Navy Bean Soup contains about 130 calories per cup. This makes it an ideal choice for people watching their caloric intake without sacrificing taste or nutrition. The combination of low-calorie count and rich nutrient profile make this soup a fantastic part of any meal plan! Frequently Asked Questions What Is The Best Type Of Stock To Use For Navy Bean Soup? When it comes to making navy bean soup, the best type of stock to use is vegetarian. Not only does this make your soup healthier and free from animal products, but you can also get a lot more flavor out of it with just a few herbs and spices. Vegetarian stocks come in many flavors and are perfect for adding depth to your dish without overpowering it. Whether you're looking for an earthy flavor or something light, there's sure to be one that fits your recipe perfectly. Is It Possible To Make Navy Bean Soup In A Slow Cooker? Absolutely! Making navy bean soup in a slow cooker is surprisingly easy and gives you more flexibility when it comes to flavoring your dish. You can use alternative seasonings such as garlic, oregano, rosemary, or thyme for an extra kick of flavor. Plus, with the slow cooker method, all you need to do is dump in the ingredients and let them cook over several hours - no tedious stirring required! How Long Will The Navy Bean Soup Keep In The Refrigerator? Storing your navy bean soup is easy! It will keep in the refrigerator for up to four days, making it great for meal-prepping. If you want to freeze it, just let it cool completely before transferring to an airtight container or freezer bag. Make sure you label and date the container so you know when to use them by - frozen soups should be used within a couple of months. What Are Some Other Vegetables That Could Be Added To Navy Bean Soup? When it comes to adding vegetables to navy bean soup, you can get creative! You could swap out the navy beans for other types of beans or lentils. Or try adding some chopped celery and onion to start your base. To give the soup more flavor, add some spices like cumin, garlic powder, thyme, oregano, and bay leaves. Consider also adding additional root vegetables such as carrots or potatoes - they provide a lot of depth and texture when cooked into the soup! What Is The Best Type Of Beans To Use For A Navy Bean Soup Recipe? When making navy bean soup, you'll want to decide whether to use dried or canned beans. Dried beans require a bit more work as they need to be soaked for several hours before cooking - but the flavor and texture is usually better with dry beans. Soaking time can range from 8-24 hours depending on the type of bean used. Canned beans are much easier and faster, just open the can and pour them in! However, if you're looking for the best taste, dried beans are definitely the way to go! Conclusion Making a Navy Bean Soup recipe is an easy and healthy way to enjoy a delicious meal. With the right ingredients, you can create a unique soup that will keep in your refrigerator for several days. Whether it's cooked on the stovetop or in a slow cooker, this dish is sure to be tasty. By choosing the best type of stock, beans and vegetables, you'll get optimal flavor from your Navy Bean Soup. Don't forget to add some extra spices if desired! With just a few simple steps, you can make an amazing navy bean soup that everyone will love. If you're looking for more delicious recipes to try, be sure to check out The Disney Chef's recipe categories! Whether you're in the mood for something sweet like a cake recipe, something savory like a chicken or pork recipe, or something fresh like a vegetable or seafood recipe, there's something for everyone. And if you're a meat-lover, don't forget to check out the beef recipes category for hearty and satisfying meals. With so many options to choose from, you're sure to find a new favorite recipe to add to your collection. Read the full article

[easy-recipes-yay]

Blended Mixed Vegetable Soup

The main ingredients are vegan/vegetarian but you can put non-vegan/vegetarian things (i.e. milk/cream) to customize if you like

Ingredients:

Mixed frozen vegetables, would also work with peas and a bit of corn or probably fresh carrots/peas/green beans/what have you (eyeball this, I do maybe one [150-200ml] or a little bit less for one portion?)

Onion (I do maybe half of a medium-sized one but I've also used an entire one so it just depends on how much you like onions)

Salt, to taste (I use maybe 1/2 tsp)

Black pepper, to taste (I use maybe 1/4 tsp)

1 tbsp of butter/margarine/oil (use more if you want I ain't here to judge your life choices)

150-200 ml of water (that's like... 1 cup or a little bit less maybe?)

Optional ingredients if you're feeling fancy or if you have them lying around and you need to use them up:

A pinch of either vegetable bouillon powder (but mushroom or chicken would probably work too), MSG, or sugar (you want just a bit of an extra sweetness and savoury-ness but not too much)

Mint leaves (just a couple or maybe more depending on what you like honestly)

Coriander/cilantro leaves (they're the same thing, one is BrE and the other is AmE. Anyway this also depends on how much you like coriander/cilantro, you could use a couple stems or a whole handful)

A pinch of Indian curry powder (or more depending on what you like)

A pinch of paprika powder (or more depending on what you like)

Milk/cream, to taste (vegan options would probably work too, or coconut milk/cream would at the very least)

How to Cook:

Put small pot/saucepan/one of those bowls that you can use on the stove on the burner. Heat it up a little.

Put in butter/margarine/oil. If using butter/margarine, wait until it's all melted.

Onions in. Leave it there or sauté a little bit until it's all nice and soft and fragrant.

Vegetables in. Mix with a spoon/spatula/what-have-you until mixed, then put in with water until just barely covering the surface.

Wait until the water boils and/or vegetables are soft. If you accidentally put too much water, just continue boiling until some of the water evaporates.

Season with salt and pepper (and optionally paprika/curry powder/bouillon/MSG/sugar) to taste.

Take pot/saucepan/bowl off the heat.

Optionally throw in mint and/or coriander/cilantro leaves (make sure to rip/cut [you can use scissors] them into smaller pieces). If you like a strong onion-y taste, add in some raw onion.

Use an immersion blender or transfer soup into a blender and blend until smooth.

Depending on how smooth you want the soup, this might be edible right away. If you like it thinner/creamier, you can add in a bit of water or milk/cream and heat it up again on the stove until it bubbles.

Eat the soup while it's warm/hot or if you for some reason like cold soup then leave it to cool then stick it in the fridge???

[ladykissingfish]

What do you think, in today’s world, the Akatsuki members’ favorite foods would be? Doesn’t have to be their canonical faves either. Love your blog/all your quirky little posts! ❤️

thank you for the love for my blog, I appreciate it!

and I like your question. let’s see, um, well Hidan and Deidara I can see being typical young guys and just living off of fast food. I can see Deidara eating like 40 McDonald’s chicken nuggets in one sitting, covered in a mix of bbq and sweet and sour sauces, and still complaining about being hungry. Hidan I can see being a burger guy, the bigger and thicker, the better. And not just a burger but a burger loaded with pickles and tomatoes and onions and half a cow’s worth of cheese. Topped with a mountain of ketchup-drenched fries that Deidara (if he’s eating with Hidan) will filch half of. Oh, and soda. These two can down an entire 12 pack of Coke each or just guzzle two liter bottles.

Kakuzu and Kisame, I can see being a bit more evolved in their tastes. Kisame being half-shark probably has an appreciation for fine sea food, like salmon or mahi mahi; or I can also see him being the type to go to one of those conveyor belt sushi places and just amassing stacks of plates at his elbow. Kakuzu, well the old guy is cheap af, but on the few occasions he’s not, I can see him enjoying a nice steak, rare, maybe with sautéed onions and mashed potatoes, and some sort of cruciferous vegetable. Kisame strikes me as a water drinker and Kakuzu (again when he’s not being cheap) either a good glass of wine, or a scotch.

Sasori doesn’t eat, but if he DID, I can kinda see him having a thing for soufflés. Like wanting to make them on his own and always working on perfecting his recipes to make the fluffiest creations ever. Making a soufflé requires a lot of precise baking work and attention to detail, which I feel someone like him would be good at. Also see him as being the kind to enjoy a cold glass of milk, and *chocolate* milk if he’s being “adventurous” that day.

Konan, she has such a lovely slim figure and I imagine she eats in a way to keep herself in shape, so mostly healthy foods like salads, yogurt, lean proteins and a variety of fruits and vegetables. But when she allows herself a “cheat” day, I can see her being just as big a fast food eater as Deidara and Hidan. For some reason I picture her going to Taco Bell, ordering a nachos bell grande and like 4 chalupas, eating it all, hiding the evidence and working out twice as hard the next day, to make up for it. Also see her being like Kakuzu in that she enjoys an occasional glass of wine, maybe a hard drink every now and then.

Obito and Itachi, they grew up in the Uchiha clan and the Uchiha never had a lot of money or resources, instead learning to stretch what they had to make delicious meals. So I think each of their favorite things to eat would be home cooked things, simple yet tasty. Maybe for Obito garlic-roasted chicken and potatoes, or possibly a marinated roast beef. For Itachi, I can see breakfast as being his thing, like big homemade breakfasts like his mother used to make: pancakes, fried potatoes, sliced tomatoes, eggs, bacon, or maybe once in a while something like an apple tart. Both of them strike me as tea drinkers, although I see Obito as drinking his tea plain/black and Itachi using a lot of honey or lemon or sugar as sweeteners.

Nagato, I think he’d really be a fan of pasta. Easy to eat, easy to digest, and so many different types. I think a vegetable lasagna would be his favorite type, noodles and ricotta and mozzarella, spinach, zucchini, carrots, peppers … and he’d ask Konan to make this for him at least once a week. He’s not a big eater in general but with this I can see him having 2 or 3 servings. Also see him as being a coffee drinker, although he’s trying to cut back because the caffeine probably isn’t very good for his heart.

and Zetsu … well, his eating habits would be hard to stick into a modern day world, right? But maybe he’d enjoy some unique cuts of (cooked) meat, stuff like roast rabbit, or herb-crusted rack of lamb, or maybe even quail or squab. Like Kisame, I see him as being solely a water drinker.

[thelovelymrsc]

hey annah! what would you say your top 3 dinner and lunch recipes are? your post about cooking inspired me :))

Hiii gorgeous! I’m so glad you enjoyed that post about cooking! It’s so important to learn💗

It’s hard to choose top of anything because I’m always finding new favs! So I’ll just list a few popular ones.

So I have more indulgent recipes, and healthier recipes haha! I will try to do a mix for you. Keep in mind as well that for health reasons, I’m gluten free so some recipes may seem different! I’ll also have some links and some recipes I made up or have memorized!

Dinner:

Coconut and cilantro chicken: https://pin.it/INuUMz8 this is amazing! Very light and fresh and different. Quite easy to make in my opinion!

Dijon chicken: https://pin.it/4LstUjA I made this one time for some guests and they still talk about the sauce and it’s been forever lol! Definitely a hit. Honestly thinking about making this next week now 😂

Lastly, you need a bowl of soup to cuddle up with this time of year! My favorite staple dish of winter is chicken and rice soup. Here’s my recipe:

1-1 1/2 pounds chicken breast, cooked and shredded set to the side.

3/4 a stick of butter and a drizzle of olive oil in a large pot that has a lid (I use a cast iron Dutch oven) medium heat

Add one diced onion, diced celery, and a bag of shredded carrots and cook til they start to soften then add minced garlic

Four cups of chicken bone broth in the pot, with chicken bouillon powder added at least a teaspoon per cup or to taste.

Add salt (be wary of too much), pepper, thyme, oregano, two bay leaves

Turn up the heat and let it come to a boil then add a cup of white rice. Turn down the heat back down and cover it, leaving a small crack to let steam out if you wish. Check the rice after about 20 minutes by tasting it.

Once it’s cooked, take out your bay leaves and add in a pint of heavy cream, freshly grated Parmesan to taste, juice of one lemon, and the shredded chicken. Stir after each addition. Add more broth if too thick.

Ladle in bowls and serve with more fresh parm 😍chef’s kiss!

Okay now lunch!

Bacon + fried egg on gluten free bread with whipped cream cheese and/or avocado

If we have leftover chicken and veggies I’ll sauté them to heat them (never microwave, I rarely use mine anymore) and put them in a gluten free wrap

I’ll make salads with homemade dressing. I make my own ranch, or a maple Dijon vinegarette.

Lunches are really just that middle of the day grab what’s in the pantry/fridge kind of thing, lol!

I hope this helped at all lovely 💕let me know if you ever want more recipes! I love to cook and bake.

[subtract-me-from-your-heart]

Hey kids. Welcome to another episode of Sin Eats. Today is a special edition that I'm going to call Chaos Kitchen. On the menu tonight is...

Whatever You Got Udon

Sometimes you get in the kitchen and decide you're not in the mood for whatever you were gonna make. Or sometimes you take the tofu out of the refrigerator and realize it expired 3 months ago because everyone in your household is mentally ill and can't figure out how the hell to adult. When that happens, your choices are ordering food for the 4th time this week, or making up some shit.

Although it was tempting to get some tacos delivered to the door, Jay decided to do what he does best and pull something out of his... brain. Brain! What were you thinking?

This really is made out of random food we had in the fridge. Feel free to mix and match ingredients with whatever you have handy or think would be tasty. The measurements are also... very loosely estimated. I didn't witness Jay touching a measuring spoon.

Ingredients

Udon noodles

Pre-cooked frozen shrimp (thawed)

Red bell pepper

Broccoli

Red onion

Garlic

Shredded carrots

2 eggs

1 tbsp Sake (your favorite kind if you have one. Jay just uses the cheap trashy kind you can buy at the grocery store)

3 tbsp Miso paste

1 tbsp Aji-mirin

Sesame oil

1 tbsp Soy sauce

Pinch sugar

Toban djan (1 tsp for the faint of heart, but add more of you like the spice. If you don't know what toban djan is, click here. You can find it in asian markets sometimes, but we've had to take to ordering it online because for some reason the ones around here all stopped carrying it.)

Steps

Look at your life. Look at your choices. Stare into the void. Accept that life is full of unexpected shit and move on because you're hungry and it's time to get this show on the road.

Chop veggies and remove the tails on shrimp. If they're not pre-cooked, I don't know how to help you. Google it?

Fill a pot with water and heat to a boil on medium-high heat. When the water is boiling, add udon noodles and reduce heat. Simmer for around 12 minutes.

Add miso paste and enough hot water to break the miso down into a more runny consistency. You can just boil some water in a kettle if you have one. Add soy sauce, aji-mirin, sake, soy sauce, toban djan, and sugar. Whisk until combined.

Heat sesame oil in a skillet (or wok if you're a cool guy unlike us). Add veggies and sauté until soft. Definitely don't turn the heat up too high. Who would do that?

Add shrimp and heat through. Yell at your air purifier (which is named Big Hoss) for kicking on every time you cook because that's rude. Whatcha implying, Big Hoss? That something's burning? Eat shit! It's all under control!

Once noodles are cooked, drain and add them to your skillet with the veggies and shrimp. Dump in the miso sauce mixture. Yes, dump. Very technical and absolutely a word you want to use when talking about food. Heat through and let the liquid reduce to your preference. If you want it soupy or just don't want to wait long enough for it to cook down, feel free to call it good as soon as everything is hot.

While that's cooking, heat another frying pan and coat with sesame oil. Cook your eggs how you like them. In this house we like a runny yolk, so Jay did over easy. Another option would be to crack them into a bowl, beat them, and dump them into the pan with your noodles and veggies to let them cook up. You can poach them if you're fancy but it's a work night. Come on.

Actually scratch that. You broke the yolks because that's just the kind of day it is. Yell "fuck it!" and violently chop them with your spatula until they're kinda scrambled.

Serve in a bowl and top each serving with an egg... or what looks like the equivalent of one egg.

Enjoy!

[tickfleato]

SOUP!!!!

it’s mushroom soup.

i’m gonna put down the recipe both because it’s really good and because we made some modifications to it! the original recipe is from Comfort Me with Apples by Ruth Reichl. i don’t know anything about this book, my mom has an insane number of cookbooks and we were just going through a random one for something that looked good.

ingredients:

~1/2 pound mushrooms (we used a little more)

1/2 stick unsalted butter - we ended up using a whole stick, see what happens when you put in the flour & if you need more butter put more

1 small onion, diced (we ended up using about 3/4s of a large onion bc that’s what we had and also more onion is always better)

4 tablespoons flour (probably use less than this)

1 and a half to 2 cups beef broth (the original recipe said one cup, and we used 1 and a half but could have used 2)

2 cups half-and-half

salt, pepper (to taste. original recipe didn’t specify amounts at all)

1 bay leaf (we ended up using 2 and a half)

spices to taste - the original recipe said nutmeg, but we used a shit ton of garlic powder, some thyme, and some chili flakes instead. do whatever you think’ll taste good!

Dice the onions and thinly slice the mushrooms.

Melt the butter in a heavy sauté pan. When the foam subsides, add the onion and sauté until golden. Add the mushrooms and sauté until brown. This is also when we added most of the garlic powder.

Stir in the flour (if it sticks, add more butter), and then slowly add the beef broth, stirring constantly. Save a bit of it for later.

Heat the half-and-half in a saucepan or in the microwave. Make sure it’s a big enough saucepan to hold all the soup - the original recipe seems to want you to cook it in the sauté pan for some reason but this is what we did. Add some of the half-and-half to the mushrooms until it feels right and then ladle it all into the saucepan with the rest of the half-and-half. Also, add the salt, pepper, spices, bay leaf. Deglaze with the remaining beef broth if needed.

Cook over low heat for 10 minutes; do not boil.

Remove bay leaf and serve.

Next time we make this or maybe later we’re gonna try putting it on noodles & maybe with meatballs so stay tuned