#innovative snacks

[beingjellybeans]

Fabulous Asian feasts for fam and friends at Manila Ocean Park

The summer season brings with it awesome opportunities to explore the metro’s sights with your nearest and dearest while taking advantage of the myriad of delectable food choices that Manila has to offer. Take Manila Ocean Park, for example. Not only is it the Philippines’ first world-class marine theme park and premiere educational entertainment destination, it also serves up a lot of great…

[loveofastarvingdog]

where’s that one post ron made about menstruation

[drrexdexter]

How to make Keto Garlic Bread & Low Carb Garlic Bread with Cheese

Keto and low carb diets have gained immense popularity in recent years due to their potential for weight loss and health benefits. However, finding suitable bread options that fit within these dietary restrictions can be challenging. In this article, we will explore how to make delicious keto garlic bread and low carb garlic bread with cheese, allowing you to satisfy your bread cravings without compromising your diet. See our full keto tips site here. 

Understanding the Keto and Low Carb Diets

Before diving into the recipes, let's briefly understand the principles behind the ketogenic diet and low carb diets. The ketogenic diet focuses on drastically reducing carbohydrate intake and increasing fat consumption to induce a state of ketosis, where the body burns fat for fuel instead of carbohydrates. Low carb diets, on the other hand, aim to limit carb intake to a moderate level, promoting stable blood sugar levels and weight management.

Choosing the Right Ingredients for keto garlic bread

When making keto garlic bread or low carb garlic bread with cheese, ingredient selection is crucial. Traditional wheat flour is high in carbs, so it's necessary to explore low carb flour alternatives such as almond flour, coconut flour, or flaxseed meal. Additionally, using keto-friendly fats and oils like butter or olive oil is essential for achieving the right texture and taste. Don't forget to incorporate low carb seasonings and herbs like garlic powder, oregano, or rosemary for added flavour.

Recipe 1: Keto Garlic Bread

Let's start with the recipe for keto garlic bread. Follow these steps to create a delicious low carb version of this classic dish:

Preheat     your oven to the specified temperature.

In a     mixing bowl, combine the almond flour, baking powder, garlic powder, and a     pinch of salt.

In a     separate bowl, whisk together the melted butter and beaten eggs.

Gradually     add the wet ingredients to the dry ingredients, mixing well until a dough     forms.

Transfer     the dough onto a baking sheet lined with parchment paper.

Shape     the dough into a rectangular or oval shape, approximately half an inch     thick.

Bake     in the preheated oven for about 15-20 minutes, or until the bread turns     golden brown.

Remove     from the oven and let it cool for a few minutes before slicing and     serving.

Recipe 2: Low Carb Garlic Bread with Cheese

If you're looking to take your garlic bread to the next level, try this recipe for low carb garlic bread with cheese:

Follow the instructions for the keto garlic bread recipe until step 7.

Once the bread is baked and slightly cooled, sprinkle shredded mozzarella or cheddar cheese evenly over the top.

Place the bread back into the oven for an additional 5 minutes, or until the     cheese has melted and turned bubbly and golden.

Remove from the oven and allow it to cool for a couple of minutes.

Slice into portions and serve warm, allowing the gooey cheese to delight your taste buds.

Tips for Perfecting Your Garlic Bread

Here are a few tips to help you perfect your keto garlic bread and low carb garlic bread with cheese:

Experiment with different herbs and spices to add variety to your bread. Consider adding dried basil, parsley, or even a sprinkle of chili flakes for a     kick.

Get creative with cheese options. Besides mozzarella and cheddar, try using provolone, Monterey Jack, or a blend of cheeses for a more complex flavour.

Don't be afraid to explore variations of garlic bread, such as garlic knots or     breadsticks.The process remains similar, but the shaping and presentation can vary for added fun.

Adjust the level of garlic flavour to suit your preferences. If you're a garlic     lover,eel free to add more garlic powder or minced fresh garlic to the     dough.

Make sure to store any leftovers in an airtight container in the refrigerator.     To reheat, simply pop them in the oven or toaster for a few minutes until     warmed through.

How to Adjust Your Keto Garlic Bread to Include Other Toppings

While keto garlic bread is already a delicious treat on its own, you can take it to the next level by incorporating other mouth-watering toppings. Here's how you can adjust your keto garlic bread recipe to include various toppings and enhance its flavour:

Cheesy Spinach and Artichoke:

Spread a layer of creamy spinach and artichoke dip over the baked garlic bread. Top it with a generous amount of shredded mozzarella cheese and broil until the cheese is golden and bubbly.

Pepperoni Pizza Style:

Transform your keto garlic bread into a mini pizza by adding sugar-free marinara sauce, sliced pepperoni, and grated Parmesan cheese. Pop it back in the oven until the cheese is melted and the pepperoni is crispy.

Buffalo Chicken:

Toss cooked shredded chicken in buffalo sauce and layer it over the garlic bread. Sprinkle with crumbled blue cheese or shredded cheddar cheese for an irresistible combination of flavours.

Caprese Delight:

Spread a thin layer of basil pesto over the garlic bread, then top it with slices of fresh mozzarella cheese, cherry tomatoes, and fresh basil leaves. Drizzle with balsamic glaze for a refreshing and tangy twist.

Mediterranean Medley:

Spread a layer of creamy tzatziki sauce over the garlic bread and top it with diced cucumbers, tomatoes, black olives, and crumbled feta cheese. Garnish with fresh dill for a burst of Mediterranean flavours.

Feel free to experiment with other toppings like grilled vegetables, bacon, avocado, or even a combination of different cheeses. By adjusting your keto garlic bread to include various toppings, you can create endless flavour combinations and satisfy your cravings while staying true to your low carb lifestyle.

Benefits of Homemade Keto and Low Carb Garlic Bread

Making your own keto garlic bread and low carb garlic bread with cheese offers several advantages:

By preparing it at home, you have control over the ingredients, ensuring you avoid additives and preservatives often found in store-bought options.

You can customize the recipe to suit your taste preferences. Feel free to     adjust the seasonings, cheese types, or even experiment with different low carb flours.

Enjoying a guilt-free indulgence is possible while sticking to your diet plan.     These recipes provide a satisfying alternative to traditional high carb     garlic bread.

Conclusion

In conclusion, with the right ingredients and simple techniques, you can easily make delicious keto garlic bread and low carb garlic bread with cheese. These recipes allow you to enjoy the flavours you love while maintaining your commitment to a keto or low carb lifestyle. Give them a try and savour the taste of homemade bread without the guilt.

FAQs

·         Can I freeze the keto garlic bread?

Yes,  you can freeze keto garlic bread. Ensure it is properly wrapped in foil  or placed in an airtight container before freezing. To enjoy later, thaw   it in the refrigerator overnight and reheat in the oven for a few minutes.

·         What are the best low carb flours for making bread?

Some popular low carb flour options for making bread include almond flour, coconut flour, and flaxseed meal. Each has its own unique properties, so feel free to experiment and find the one that suits your taste and dietary needs.

·         Can I substitute almond flour with coconut flour?

Yes, you can substitute almond flour with coconut flour, but the ratio may differ. Coconut flour absorbs more liquid than almond flour, so you'll      typically need less coconut flour compared to almond flour in a recipe.      It's best to follow a specific recipe that calls for coconut flour to ensure the right texture and consistency.

·         How many carbs are in a serving of low carb garlic bread?

The number of carbs in low carb garlic bread will vary depending on the      specific ingredients and quantities used. However, compared to      traditional garlic bread, low carb versions typically contain significantly      fewer carbs, making them a suitable option for those following a low carb      or keto diet.

·         Can I make keto garlic bread without eggs?

Yes, you can make keto garlic bread without eggs. Instead of using eggs as a binding agent, you can try using alternatives such as flax eggs (ground flaxseed mixed with water) or chia eggs (ground chia seeds mixed with water). These alternatives work well in most bread recipes and provide a similar binding effect.

[oars]

i feel like we're forgetting to be human. forgetting just how to be a person outside

[nmsc-market-pulse]

Kids Nutrition Market: Navigating the Growing Trend Towards Healthier Eating Habits

In today's fast-paced world, with increasing awareness about health and wellness, parents are becoming more conscious about what they feed their children. This has led to a significant shift in the landscape of the kids nutrition market, with a growing emphasis on promoting healthier eating habits among children.

According to the study by Next Move Strategy Consulting, the global Kids Nutrition Market size is predicted to reach USD 83.95 billion with a CAGR of 6.4% by 2030. This underscores the importance of understanding and navigating the evolving trends in this market.

Request a FREE sample, here: https://www.nextmsc.com/kids-nutrition-market/request-sample

The Shift Towards Healthier Choices

Gone are the days when kids' meals were synonymous with fast food and sugary treats. Today, parents are increasingly seeking nutritious and balanced options for their children, driven by concerns about childhood obesity, nutritional deficiencies, and long-term health implications. This shift in consumer preferences has fueled the demand for products that offer not only convenience but also nutritional value.

Parents are now more inclined to choose products that are rich in essential nutrients such as vitamins, minerals, and protein. This has led to a rise in the popularity of functional foods, which are specifically formulated to provide health benefits beyond basic nutrition. From fortified cereals and snacks to protein-packed beverages and organic fruit pouches, the market is witnessing a proliferation of options catering to diverse dietary needs and preferences.

Embracing Functional and Nutrient-Dense Foods

One of the key trends shaping the Kids Nutrition Market is the growing popularity of functional and nutrient-dense foods. Parents are actively seeking products enriched with vitamins, minerals, and other essential nutrients that support children's growth and development. In response to this demand, manufacturers are innovating with ingredients and formulations to create products that offer added health benefits.

For example, probiotics, which are beneficial bacteria that support digestive health, are increasingly being incorporated into children's food and beverage products. Omega-3 fatty acids, known for their role in brain development, are another nutrient that has gained prominence in the kids' nutrition market. Products fortified with these and other nutrients are resonating with parents who are looking to provide their children with a well-rounded diet.

Rise of Clean Label and Transparency

With increasing concerns about food safety and quality, parents are also demanding greater transparency from brands. Clean label products, free from artificial colors, flavors, and preservatives, are gaining traction as consumers become more discerning about ingredient lists and sourcing practices. Brands that prioritize transparency and sustainability are winning the trust and loyalty of parents who want to make informed choices about their children's nutrition.

Transparency extends beyond ingredient lists to include information about sourcing, production methods, and environmental impact. Parents want to know where their food comes from and how it is made, and they are willing to support brands that align with their values. This has prompted many companies to invest in traceability and supply chain transparency, allowing consumers to trace the journey of their food from farm to fork.

Educational Initiatives and Awareness Campaigns

In addition to product innovation, educational initiatives and awareness campaigns play a crucial role in shaping children's eating habits. Schools, healthcare providers, and community organizations are partnering with nutrition experts to teach kids about the importance of healthy eating and empower them to make nutritious choices.

Interactive programs and activities, such as cooking classes, garden-based learning, and nutrition-themed games, are helping children develop positive attitudes towards fruits, vegetables, and other nutritious foods. By engaging kids in hands-on experiences and making learning fun, these initiatives are laying the foundation for lifelong habits that promote overall well-being.

Challenges and Opportunities

While the Kids Nutrition Market presents lucrative opportunities for brands, it also comes with its own set of challenges. Balancing taste, convenience, and nutritional value remains a primary concern for manufacturers, who must navigate evolving dietary guidelines and changing consumer preferences. Moreover, competition in the market is intensifying, with new entrants vying for a share of the growing pie.

Inquire before buying, here: https://www.nextmsc.com/kids-nutrition-market/inquire-before-buying

Meeting the diverse needs of children and their parents requires ongoing innovation and investment in research and development. Manufacturers must stay abreast of emerging trends and technologies, while also addressing regulatory requirements and safety concerns. Additionally, as the market becomes more saturated, brands need to find creative ways to differentiate themselves and build brand loyalty among consumers.

1. Addressing Food Allergies and Dietary Restrictions

As awareness of food allergies and dietary restrictions continues to grow, manufacturers in the Kids Nutrition Market face the challenge of catering to diverse needs while ensuring product safety. From gluten-free and dairy-free options to products free from common allergens including nuts and soy, brands must prioritize transparency and labeling accuracy to provide peace of mind to parents and caregivers.

2. Leveraging Technology for Product Development

Advancements in technology offer new opportunities for innovation in the Kids Nutrition Market. From personalized nutrition apps to smart packaging solutions, technology can enhance the consumer experience and provide valuable insights into dietary habits and preferences. By harnessing the power of data analytics and artificial intelligence, brands can develop targeted marketing campaigns and tailor product offerings to meet the specific needs of their target audience.

3. Promoting Sustainable Practices and Environmental Responsibility

With growing concerns about the environmental impact of food production and packaging, brands in the Kids Nutrition Market are under pressure to adopt sustainable practices. From sourcing ingredients responsibly to reducing waste and carbon emissions, there is a growing demand for eco-friendly products that align with consumers' values. Brands that prioritize sustainability and environmental responsibility can not only attract environmentally conscious consumers but also contribute to a healthier planet for future generations.

4. Collaborating with Healthcare Professionals and Nutritionists

In an increasingly crowded market, brands can differentiate themselves by partnering with healthcare professionals and nutritionists to provide credible information and guidance to parents. By leveraging the expertise of registered dietitians and pediatricians, brands can build trust with consumers and position themselves as trusted sources of information on children's nutrition. Collaborative initiatives such as educational seminars, webinars, and community events can help brands establish themselves as thought leaders in the Kids Nutrition Market while also providing valuable resources to parents seeking guidance on feeding their children nutritiously.

Conclusion

The Kids Nutrition Market is undergoing a profound transformation, driven by shifting consumer preferences and growing awareness about the importance of healthy eating habits. As the market continues to expand, there is a growing need for innovative products that meet the nutritional needs of children while appealing to their taste buds.

By understanding and adapting to these evolving trends, brands can not only capitalize on the lucrative opportunities in the market but also contribute to the well-being of future generations. By prioritizing transparency, sustainability, and education, companies can build trust with consumers and position themselves as leaders in the Kids Nutrition Market. In the years to come, we can expect to see continued growth and innovation in this space as parents increasingly prioritize the health and nutrition of their children. With collaboration across sectors and a commitment to promoting healthier eating habits, we can create a brighter and healthier future for the next generation.

[techdriveplay]

BSc and Menz Violet Crumble Join Forces to Shatter Protein Bar Perceptions in an Australian-First” 

BSc (one of Australia’s most recognised health supplement brands) announced this week that it has partnered with Menz Confectionery in an Australian first to create the BSc x Violet Crumble soft protein bar! Yes, you heard that right. Now you can satisfy your candy bar cravings without as much guilt. Plus get a hit of protein! In fact, the new soft protein bar comes with 16g of protein, has a…

[nichromepackaging]

[cremensugar]

Turtle Chips — South Korea’s Latest Snack Sensation

South Korea’s renowned Turtle Chips, or “Kkobuk Chips,” have captured snack lovers’ hearts. Resembling turtle shells, these multi-layered treats by Orion Confectionery gained fame since their 2017 launch. 

With flavors like Creamy Corn Soup, Heavenly Chocolate Churros, and more, they offer a delightful snacking experience. Global variations like “Flamin’ Lime” and “Mexico Barbecue” extend their appeal beyond Korea, making them a sensation worldwide.

click here to read more about Turtle Chips.

[dofreeze]

These keto croissants are high fiber, low carb, no added sugar, and high protein the perfect for your breakfast or snacks. Buttery and flaky croissants for your breakfast. Order online today.

[njfoodsupply]

Drizzilicious Rice Cakes and Popcorn to be Recalled

[bblfoods23]

World Best Biscuit Making Machine  - BBL Foods

    A morning supper with a touchy yet new and great bread roll is one's fantasy. Age doesn't come toward us while researching a prominent roll. Individuals of any age beginning with one side of the planet and thusly onto the going with relish bread rolls with stunning inclination. Rolls have a charming spot as they are unquestionable with phenomenal utility worth. Strolling around dealing with the way have we whenever given an extended idea of the bread shop things, their creation, making due, and different subtleties? No, never. Finally, it has a decent story behind it from the flour to your enchanting taste buds.

Any Biscuit Machine manufacturer would begin the party of bread rolls with the center thing i.e spread and sugar. Regardless, the moving scene will mix refreshes, consistency, baking rules, and so on; it's a substitute world really. We should be prepared to put resources into different machines that perform altered hitter headings of movement, pieces forming, improving, baking machines, etc.

We track down a gigantic store of Biscuit Machine manufacturer across India and the globe. A moving unit in size and standard is your decision as a maker. Next is to go for a potential roll-creation contraption. Manual technique for the social gathering has given a structure for supervising changed mechanical party that utilizes complex progression.

There are consistent Biscuit Machine manufacturer and some of them have taken the hearts of individuals and have become should be pursued by family stamps. Truly, what do treats look like at the stuffed side of a roll? Truly, it is a sharp cycle considering the expense of possession, reasonable size and cutoff, spot and taste of occupants of the withdrew area of progress, the future and straightforwardness of stuff parts, machines in conveying its life of lodgings in this way blend many layers imperative for see a stunning pack of bread roll arises out.

A fine fixing is focal stuff in your bread roll that makes it dazzling and runs the market! As such blending rules and blending blenders and blending bowls are the other enormous ornamentations that each business visionary organized subject matter experts.

A Biscuit Machine manufacturer should be wonderful with the whole course of his connection, particularly the things that help him underway. They offer an especially expansive degree of things so the makers have no obstacle in progress. They give an ideal and safe hitter blender and different technique plates that you would decide for delicate or hard bread rolls.

They even new development and fiasco free stuff for ones' smooth new development. Rotational models are utilized for giving sensible states of creators' decisions. There is a changing shaper that cuts your bread rolls into required pieces and points of view. Coming to the baking of rolls there is a Rotating turning barbecue that has strong regions for a steel baking chamber with an imported burner. They set up the bread rolls constantly and astoundingly with obscure hotness transport. To crown, the completely changed wire cut treats machine has its own valuable part. It is open in various spouts fitted with a shaped screen that is real for any sharp drifter of clients' decisions.

BBL Foods has changed into a trailblazer in the party of most dazzling machines and stuff to help the Indian roll-creation industry. They are gotten with standard changing tendencies and approaches made endlessly important to plan five-star utilitarian contraptions with restored frameworks.

For more details visit our website: Biscuit Machine manufacturer

BBL Foods Private Limited

Contact: 98480 50607

Address: Santosh Nagar 'X' Road,Hyderabad - 500 059,Telangana State, India.

Facebook: https://www.facebook.com/bblfoodsofficial/

Instagram: https://www.instagram.com/bblfoodsofficial/

[intersectionalpraxis]

Nutella's statement: "Nutella made by Ferrero, an Italian multinational, in the world's second-largest chocolate and confectionery manufacturer which has a main office in the greater Tel Aviv area in Israel. Ferrero has entered into a joint development agreement with the Israeli sugar company Sugar Incredo to innovate solutions based on Incredo techology that belongs to the Israeli-based startup Douxmatok. Indredo's technology aims to make sugar taste sweeter, and it is working with Ferrero to launch future products. It should be note that Ferrero does not invest directly in Encredo, but through an investment channel, Teseo Capital."

On top of boycotting (because FU Nutella), I also wanted to share alternatives with folks because Nutella hasn't been fully transparent about their ingredients ratio. I know a lot of companies do this, especially one's that are popular in the US that often go under the radar because of a lack of FDA regulations, but the more you know.

Since I know many of us have comfort foods -this is NOT a food shaming post -this is just a hey in case you didn't know and also if a company wants to do business in and with Israeli settlers and colonizers -they also have blood on their hands and well, here it is:

Here are also some alternatives (there is only one that is budget friendly on this list -I will try to find some more! Any other recommendations, please let me know!). These are just for the folks who want to try something else chocolate-based to replace their Nutella. I can personally attest to Nutiva's spread -you have to spread it quite a bit before you use it to mix it, but one it's done it's lovely and it doesn't need much stirring because it can stay room temperature.

There are also a ton of other alternatives, generally speaking, for spreads on your breads (I found this one cool because it gives you a base ingredient with multiple topping options [and eat what you want -these are just some inspirational ideas for toppings for toast/bread spreads):

[evlqueennicole]

I saw a post the other day that was like what if the owl house kids went to Disney and so I had to draw this.

A few of my Disney related headcanons;

- Gus fucking LOVES the carousel of progress and Spaceship earth, because they showcase human innovation

- Amity is a haunted mansion girly

- Willow loves all the super intense coasters, rock and roller coaster is her fav.

- Vee doesn’t really do most of the rides, but she and Camila enjoy eating snacks together while the other kids ride rides.

- Hunter and Gus nerd out in Galaxy’s edge.

- Willow is a pixie hollow girl

- Hunter absolutely loves Orange Bird

- Amity and Luz love the characters and will wait in line to meet them, the characters kinda weird the other kids out, especially the mascots

- Gus cries during Fantasmic. Hunter maybe does too.

- everyone goes feral for Pirates of the Caribbean.

I have more but I also might make more Owl House x Disney World art so I’ll save them:

[lelengerine]

floating to you

pairing |  jaemin x reader

synopsis | the time when your boyfriend had to resort to alternative methods just to make sure you stay safe while shopping.

genre | fluff, established relationship, heavily inspired by that one tiktok of someone attaching a balloon to their s/o since they keep getting lost in the grocery aisles

wc | 0.4k

notes | i thought the idea fit jaem perfectly so i decided to make this drabble,, it’s a little short and not proofread, but i hope you enjoy it anyways <33 as per usual, lmk your thoughts on this!

m.list

“i have so many things i want to buy,” you tell jaemin just moments in after entering the grocery store together, the latter pushing a shopping cart for the both of you. 

your expression is a bit troubled, almost as if you’re determining the most efficient method to get all the items you planned to buy beforehand, and your boyfriend can’t help but find the sight endearing.

“don’t worry, i’m sure there’s plenty of time for you to grab everything.” he reassures your worries calmly, yet has his own concern growing from the back of his mind since the two of you arrived.

 most of the weekly grocery trips you both do end up with you getting lost one way or another in between the aisles full of all sorts of goods. jaemin ultimately concurred that it happens at least 9 out of 10 times on average.

as much as he finds your eagerness adorable in its own way, he simply cannot stand the worry that begins to ooze into his veins when he realizes you’re gone from his side.

this time, however, he’s come prepared with a plan that would hopefully work. there’s a balloon stall right in front of the grocery, and he bought a small one in hopes you wouldn’t realize he’s stuck it onto the hem of your jacket. 

the pink balloon floats high above your sight, making it difficult for you to see in the first place. jaemin thinks this might actually work as a marker if you ever start wandering off. 

the idea is dumb, but somehow innovative in its own right — he’ll give it that. as long as it works, he’d already be more than satisfied because that means he’ll finally be able to be at ease while ticking off items from his grocery list.

“nana! i’m gonna go look around for some snacks to bring home.” you inform your boyfriend with a gummy smile plastered onto your lips, still not noticing the balloon hanging for dear life from behind.

“don’t go too far, hm? i’ll be in the cold section if you need me.” he replies, leaning in close to land a small peck on your cheek — one that leaves you flustered from the abrupt display of affection.

you only offer a sheepish nod before scurrying off to do your own thing. the balloon gently bounces in the air at every movement you make, and jaemin can’t help but let a chuckle escape under his breath. oh man, he has to film this to show you later on.

[epigstolary]

The Middle of Nowhere, Part Two

I once said that my feeder didn’t have to do anything to keep me on his farm. That I was building my own prison there, bite by bite. And that’s still true — but only partly true. The farm may be a long way away from anything — town, other people, even the road that’s our only real connection to society — and it may as well be a desert island for someone too big to drive a car or walk further than the yard, but it isn’t my prison. Because my prison isn’t a place.

Things started to change when it got difficult even to go outside to our porch. I don’t mean they changed with my feeder; he was still as caring and doting as ever. He started bringing me my snacks once I got big enough that just shuffling out the front door took all my energy and attention. I had to watch where I placed every step of my bloated legs, laden with fat that looked like bags of cottage cheese, and hold on to the walls and the railing along the porch to keep my belly and chest fat from sloshing sideways and pulling me over. Even those few steps left me breathless and my heart pounding by the time I got settled on my bench; but it was worth it to have a plate of his biscuits and gravy or chicken and dumplings, under that big sky beyond our little farm, gilded with another sunset. And even when my bench finally gave way after one too many helpings of both, he dusted off his woodworking kit and put it back together, reinforced and better than new.

But by then, we both knew it was only a temporary fix. It wouldn’t be long before there’d be no way I could maneuver myself out there every day, and he could tell how being cooped up inside would drive me crazy after a while. If I was going to do anything other than sit mostly alone on the couch all day, we were going to have to find another way.

His first innovation was to invite people over for dinner — farmhands, friends, folks he knew from town that he could get to come to me even if I couldn’t go to them. And they were good company, in a lot of ways; they’d bring a taste of the outside world with them. They might talk about how the crops were doing, recount some recent anecdote from working out in the fields or going into town, opine on some petty local politics or gossip. And it was nice to hear about something other than what was going on within the confines of our little farm — an outside world that it was increasingly impossible for me to get to. But really, it was hard for the focus not to turn around to me. Nobody was ever rude the first time they met me; but it was rare not to see either a reaction of stifled surprise, or else a glassy look of unseeing, a conscious attempt not to notice the half-ton of fat flowing and bulging out of my ill-fitting clothes.

It didn’t help that, with me never leaving the farm, there weren’t many topics of conversation other than myself and food that our guests could engage with me about. When the conversation didn’t turn to recent meals or my favorite foods, which usually elicited at least warm agreement about the country staples forming much of my diet, it turned to how I spent most of my day. We’d do our usual face-saving song and dance about what I did to take care of the house while my partner was out working in the field — all of it lies, and increasingly transparent lies as my limited ability to even move became more obvious at higher weights — and how I was getting ready to start losing some weight. I’d talk about how I really wanted to get healthier, get out and about more often; and they’d smile and nod, giving tepid approval and encouragement.

The thing is, I really did mean it. I really did want to get down to a size where I could at least walk around outside again, maybe even drive a car into town and go to the little greasy spoon like I used to. It was becoming discouraging to have every step, every reach, every movement blocked or restrained by the fat smothering every inch of my body. But our guests knew full well I didn’t have a prayer of keeping to a diet or an exercise routine. It was even more obvious to those who’d visited before, and who saw me even more bloated, even more out of shape than the last time they were there.

The actual meals certainly made them think that, if they hadn’t before. My partner would serve a spread fit for a dozen people — something like a barbecue buffet, a whole turkey with all the fixings, a tray of lasagna — and I’d end up eating everything that was left after the others had their fill. Long after their places had been cleared away, I’d still be gobbling up the heaping plates my partner would keep bringing me until every scrap of food was gone. Since I couldn’t last very long at the dining table anymore, usually we’d sit around the living room, and they would basically watch me gorge myself — tits and chins wobbling as I’d chew, plate sitting on my enormous belly so my blubbery arms could rest on the sweep of my side rolls while I cut and speared each bite. It was obvious to everyone, I guess even to me, that I was never going to drop a pound if I couldn’t resist completely abandoning myself to food like that. By the end of the meal, I’d be stuffed full, taking up the entire couch and looking enormous, almost too drowsy from overeating to notice the expressions passing between our guests, their looks of amusement or disgust or astonishment at what was apparently a typical dinner for me. Sometimes they’d even whisper about it, thinking I was asleep. I wasn’t.

From the front window of the house, I could watch them drive away, taillights receding toward that distant road where proper civilization began again. Probably recapping the dinner and my obscene size and appetite with horrified amazement. They’d been merely passing through, tourists in my isolated bubble, visiting their friend’s or boss’s blob of a partner out of courtesy but with no real desire to bring me into the fold. They could make things more tolerable, but they’d never be any real help in connecting with the world again.

Then one day, my partner’s beat-up old pickup disappeared, and he pulled into the yard in a gleaming new one, looking unusually excited for him and expectantly at me. I was puzzled — by that point, I was already too big to heave myself up into the cab of any pickup. But then I saw the truck bed — more specifically, the crane and winch rising from the front corner. My stomach did a somersault at the sight of him rigging up a harness meant for lifting cows and pigs into the bed; it was a way to let me get off the farm, sure, but at a pretty steep price in dignity. It was as good as an admission that I’d eaten myself far too fat to rejoin the world like a normal person, probably for good.

But the temptation to be somewhere else, anywhere else, was too much. A day or two later, my partner was helping me waddle out the front door and down the steps toward the driveway. Months indoors had obscured just how much my body had changed in even that short amount of time. My legs had both bloated considerably and weakened since my last walk through the yard, making every step like having to lift heavy bags of molasses just to advance a few inches at a time. My belly hung lower and broader than I remembered, physically holding back my steps and making it harder to twist my upper body to steady my walk. My side rolls and bicep blubber fought one another for space, pushing my arms up and sending fat bunching around my neck and shoulders. I was an out-of-breath mess by the time I maneuvered myself around and collapsed into the harness.

The sensation of my weight being lifted slowly off the ground, suspended and moved by an object completely out of my control, sent a surreal thrill through me. My hundreds of pounds, cradled in the harness, wobbled and jiggled with its slow movements, and for the most part I had no choice but to be carried along with my body’s jostling inertia. Even more than usual, I was buried under my immense belly and tits, my bloated legs were lifted level with the rest of my body, and my flab-laden arms — if they’d even been strong enough to do anything — had nowhere to grasp to help stabilize my sloshing bulk. The crane and winch cracked and creaked as it labored to move my weight, lifted me over the sides and into position facing the tailgate, and lowered me onto some foam padding my partner had arranged into a kind of makeshift couch against the rear window. I didn���t fill the truck bed — but there wasn’t room to sit next to me, either.

I’ve never felt a mixture of emotions like I did on that first drive back into town. On the one hand, it felt so amazingly free — finding myself on that once impossibly-distant road, our farm receding into the distance as fields and hills sped by. Fresh air, and the wind in my hair. But then, as buildings grew closer together and we started rolling into downtown, my blood ran cold — I’m a half-ton blob taking up most of the back of a pickup truck, too fat to walk or move, coming to town like a circus attraction, I thought. People were going to react.

I’m sure a lot of it was in my mind. I’m sure I was self-conscious, reading intent into every glance and word and gesture, most of the time when it wasn’t there. But it felt like every last person in the town had turned out to stare at my huge form being paraded down main street. Me looking out over the expanse of lard occupying the truck bed and smothering my body. Blubber sloshing uncontrollably every time we turned a corner. Kids pointing at the enormous fatty passing by, their shouts being stifled by nervous and disgusted parents. Skinny people casting sideways glances at the pickup, stopped at a stoplight, as they muttered to each other amid broad grins.

And that was when I realized. It didn’t matter where I was — on the farm, in town, on stage with a million people watching. I had let myself get fattened past the point where I could exist in this world and connect with it ever again. Even when I was right in the middle of it, I was as far removed from these people as if I’d still been back on the farm. I’m never going to be walking around with them, shopping with them, just existing in the spaces they exist in. I literally don’t fit in, even if I could haul around all the blubber I’ve accumulated under my own power. And I’m just as alien to them — someone five times their weight, who can’t control their appetite any better than to get this big, someone they can deride or pity or judge with impunity.

On the drive back to the farm, under a starry indigo sky and with a backseat full of fast food from the town’s only chain, I had to wonder about my feeder. Whether he really was trying to get me out of the house. Or did he know? Had he already figured out that I was too big for it to matter where I was — that the thick rolls dominating my body and the sacks of fat hanging off my limbs would keep me his, even if I’d tried to get someone to help me leave? That this drive would do nothing more than to show me a world, a life, that my fat — his fat — would never let me go back to?

The thought lodged in the back of my mind as he gently helped hoist me, every inch wobbling and quivering, out of the truck bed. He led my bulk, step by exhausted step, back inside and to my usual divot on the couch. And as he got me comfortable, spreading the buffet of greasy, fatty food out before me, and as I bit into the first of ten thick double cheeseburgers, his too-kind smile and his gaze that lingered on my bulging gut for an instant too long told me everything I needed to know.

The farm isn’t my prison. My body is.