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kcrossvine-art · 2 months

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Hi fellow adventurers!! Welcome to chapter 2! We're going to be attempting a nice lil fruit-focused quiche/frittata/pie thing. And yes, tomatoes are fruits.

Who says you cant eat totally normal things in a dungeon with definitely no monsters in them?

You know what that means; Man-Eating Plant Tart!

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

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to a Man-Eating Plant Tart?” YOU MIGHT ASKThe way its prepared in the show is akin to a frittata, but the crust is borrowed from quiche world.

Eggs

Whole milk

Bell peppers

Persimmons

Cherry tomatoes

Pitted green olives

Thinly sliced OR shredded sweet potatos

Salt

Pepper

In the show they use leftover hotpot stock, slime, and mashed up fruit as the batter ingredients. Fruit mush is easy to work with but I couldn't find any stand-in for slime that would cook correctly into what they made in the show, and the hotpot stock is just not thick enough to carry the base. It is too many watery ingredients at once. Needing a thickening agent, both gelatin and agar agar were tried. It was edible but the texture was… gelatinous. Regular egg and milk will serve for our purposes.

The next complication was the crust- so in the show its made with the skins of fruit, straightforward yeah? Well. You see it also has to be 1. Thick enough to bake without burning 2. Harden through cooking to be sliced and held and 3. Inedible. Lotus leaves? Plantain leaves? Really thin gourds? I couldnt find any historical basis for a savory food cooked in this method, or similar method, with an intentionally inedible crust. I could find a few dishes which used leaves as their crust, but none that hardened during cooking and even less that used fruit skin. I chose sweet potato skin for its visual match and texture. It is edible, and it is not a fruit.

I hope youll forgive me for these 2 major deviations as i wanted to keep it looking how it does in the show while also ensuring it tastes good.

AND, “what does a Man-Eating Plant Tart taste like?” YOU MIGHT ASKFluffy, airy, savory, salty.

The density of the eggs is offset by the crisp fruits

And the saltiness doesnt overpower the remnant fruit-sweetness

(If you eat the crust) the sweet potato brings this nice muted, smokey, flavor

Spongecake-esque in consistency

Would pair well with cranberry or strawberry juice

Would also pair well with a mellow hot sauce?

. You can use heavy cream instead of milk for a creamier batter . Roast the fruit longer to remove more liquid if too wet (and vice versa if too dry) . Smoked paprika, pepper flakes, cumin, garlic powder, and onion powder would taste good in the mixture

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"A mixture of mashed up and cut up Man-Eating Plant fruit, slime and scorpion soup is poured into a pan lined with the flattened peel of the fruit and cooked before garnishing with some more fruit. Described as salty by the group."

From start to finish this recipe took 3-ish hours? Shredding the potatoes took the longest, so if you get them bagged itd be cut down. A very filling recipe and a good way to sneak veggies/fruits in if you have a hard time getting enough of those essential nutrients. The best advice i can give is to add salt/seasonings at every stage of the process, to build up layers. It makes a difference flavor-wise (even if its just salt). I advise against reheating if possible. The filling will make the crust soggy over time.

If you want to be closer to the cooking of the show, you could double the fruit amounts and mash them together while halving the amount of egg and milk. I hadnt tried due to budget reasons, but it should work with some finangling. I'll pass the final verdict off to you guys with how todays recipe turned out <333

What would you rate this recipe out of 10? (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) Did you love it, did you hate it? What're your thoughts on what I could do better, and what would you have done instead?

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

3 Eggs

13oz whole milk

2 bell peppers

2 small persimmons

140oz cherry tomatoes

12oz pitted green olives

34oz thinly sliced OR shredded sweet potatos

Salt

Pepper

Method:

Heat oven to 420f and grease a 9-inch pie pan.

Thinly slice (or shred) your sweet potatoes and squeeze out any excess moisture. Coat in olive oil, salt and pepper.

Press sweet potato mixture evenly into and up the sides of the pie pan.

Blind bake for roughly 25 minutes or until lightly golden-brown. No worries if the edges get crisp.

Remove pie pan from oven and set aside.

Core and chop up your bell peppers and persimmons. Coat with olive oil, salt, and pepper.

Line out on a baking sheet, evenly spaced, and roast for roughly 20 minutes or until softened. (you can do this at the same time on a separate rack from the pie crust if you have room)

Remove the stems from your cherry tomatoes, and drain/dry your green olives if canned.

Bring a frying pan to medium heat with olive oil. Add the green olives and sautee until their skin texture starts dimpling. Add the cherry tomatoes and continue sauteeing for about 5 minutes or until lightly browned.

Once the bell peppers, persimmons, cherry tomatoes, and green olives are all done, set aside to cool until just above room temp.

Lower the oven temperature to 350f.

In a mixing bowl combine your eggs and milk, add salt to taste. If you want other seasonings nows a good time!

Once uniform in color and texture, add your cooked fruit. Stir until evenly distributed.

Pour mixture into the potato pie crust.

Bake for roughly 40 minutes. The filling should be mostly firm, but wiggle *slightly* when you shake the pan.

Remove from oven and let rest for roughly 15 minutes before serving.

#dungeon meshi #delicious in dungeon #cooking recipes #digital art

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imliterallyellie · 2 months

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hiiii, love! how about a lil kitchen-domestic moment between ellie and reader where they’re trying out a new recipe. the catch is that they’re failing miserably at actually making the dish because they keep getting distracted by each other (dancing, laughing, making jokes, teasing each other, anything). mkay bye thank you sm MWAH 😙♥️

is this thing on? 🎤

ellie is a pest in the kitchen

a/n changed this up a little bc i feel like ellie being annoying in the kitchen while u cook or bake is canon

“no els, it was 1 cup of sugar!” you quickly swatted your girlfriend’s hand away, making sure she didn’t ruin all the hard work from the afternoon.

when maria told you about her plans to throw tommy a little surprise party for his birthday, you immediately took it upon yourself to take care of some baked goods. thursdays meant free afternoons for you, free of any chores, which gave you some time to get to work on one of your favorite desserts of all time; red velvet cake.

either there was a catch; thursdays didn’t only mean free afternoons for you, but also for your girlfriend, and the two of you rarely spent any of that precious, free time not together. so when you told ellie that you were gonna spend your afternoon in the kitchen, baking a cheesecake for tommy’s birthday, there was no way she wasn’t going to be right on your tail.

you thought it could be fun, baking with her. although you had tried many times to get her to help you in the kitchen with anything, it wasn’t really her cup of tea. but the idea of you working away on a delicious, sweet red velvet cake, and her missing the chance to steal some every now and then, must’ve convinced her to be your right hand that day.

“hmm- ‘m sorry, baby. i thought it was 2 cups.” she gave you a sheepish smile, before putting down the cup and cleaning up the sugar that spilled on the counter when you swatted her hand away earlier. you got back to work on the cake, looking back at the recipe every now and then to make sure you got the right ingredients and measurements, you really didn’t want to mess this one up.

you thought, after her little moment with the sugar, she would retreat herself back in the living room, but none of that. a couple moments went by before you felt a pair of slender arms circling your waist, swaying the both of you to the background music that was playing in the kitchen. “can’t you take a break, baby? you’ve been working so hard this afternoon. need’ya to get some rest too, hmm?” you leaned your head back against her chest, rethinking her words. it had been a couple hours, and ellie was probably right, but you couldn’t really take a break right now. not when tommy’s birthday party was in less than 24 hours, and you wouldn’t have much time to finish it tomorrow.

“i can’t, baby. just give me another hour or so, okay? i promise i’ll be all yours then.” ellie didn’t reply, but she nuzzled her face in the crook of your neck, definitely not planning on leaving anytime soon. her current position meant that whenever you tried to move around the kitchen, you’d have her body to carry around with you. it was normal for ellie to get this clingy on your day off. throughout the other days of the week you both got quite busy, whether it was patrol or any other tasks in jackson, you were both very often first in line, always eager to help out the community. that meant you often went a whole day without seeing each other, ellie out the door before you got up and your girlfriend already sleeping after a long day from patrol, before you come back from cleaning the stables.

before you could swat her hand away, she dipped her index finger in the sugary batter that was slowly but surely coming together, and swiped it off on the tip of your nose. “ellieee, c’mon baby. gosh you’re so annoying.” you wiped the batter of your nose, before she repeated her action, over and over again all over your face.

“williams, you better stop, before there’s not any batter left for the cake.”

“oh, are we on last name level now?”

“if you keep being such a pain in the ass we will be, yes!”

she tried her luck one more time, flicking some of the sugary delicacy onto your neck. before you could scold her for wasting more of it, she shut you up by lowering her head to your neck and licking it off. you whimpered lowly, slightly taken aback by your girlfriend’s actions.

“not so annoyed anymore now, are we?” ellie pulled her head out of your neck and looked at you with a smug smile, clearly proud of what she just did. you tried to turn around in her embrace but failed, her strong arms picking you up and putting you on the counter, hungrily kissing you.

“it’s only 4pm, we’ve got some time to finish this cake tonight. i bet you taste more sweet anyway.”

#is this thing on?#torlex speaking 🌿#ellie williams #ellie williams x reader #the last of us #the last of us 2 #tlou #tlou fanfiction #the last of us fanfiction #ellie williams smut #ellie williams fluff

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trupowieszcz-moved · 2 years

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have you ever wondered what people ate in 17th century poland? me neither, but my dad has and since he's a historical reenactor and has reenactor friends, they managed to dig out a cooking book from the period, called Compendium Ferculorum.

this book contains possibly the weirdest recipe i have ever fucking seen, enigmatically called "dish with pancakes", to lull you into a false sense of security. the weirdest thing about it is that it actually tastes really good, and not at all like you would imagine when you initially hear what goes into it.

i understand most of you aren't able to read 17th century polish in a gothic font, so here's the direct transcription:

LXXVI. Potráwá z Naleśnikami Weźmiy Kapłona álbo Cielęćiny, álbo Báránka, porąb, wymocz, ociągniy, odbierz, poley Rosołem, ułoż másłá, pietruszki, soli, warż, á gdy dowiera, wley rosołu, wley Octu winnego, Cukru, pieprzu, Szafránu, Cynamonu, przywarz. Zrob Naleśniki, w materią wsyp trochę Száfranu y Cukru, uwarz Ryżu albo Jaieśnicę usmasz, wsyp Száfranu, Rożenkow drybnych, zawiiay tę máteryą w Naleśniki, w ktorą y Cukru przydasz, zrob z Jáiec máteryą, to iest: rozbiy Jáiec, maczay końce tych Naleśnikow w Jáycách rozbitych, puszczay ná gorące másło, a gdy odrętwiesz, daway te potráwę, a Naleśniki ná wierzch kładź, a zalewáiąc day ciepło.

which, loosely "translated" to modern polish, would be:

76. Potrawa z naleśnikami Weź kurczaka, cielęcinę lub baranka, poćwiartuj, wymocz, oskóruj, odbierz [to nie wiem co mogło oznaczać niestety], zalej rosołem, dołóż masła, pietruszki i soli, gotuj, a gdy zawrze, wlej resztę rosołu, ocet winny, cukier, pieprz, szafran i cynamon, gotuj dalej. Zrób naleśniki, do ciasta dosyp trochę szafranu i cukru, ugotuj ryż lub usmaż jajecznicę, wsyp szafran, drobne rodzynki i zawiń to nadzienie w naleśniki; w rozbełtanych jajkach z dodatkiem cukru zamocz końce naleśników i podsmaż na maśle, a gdy jajko się zetnie, podawaj potrawę z naleśnikami na górze, zalanymi gorącą zupą.

and in english:

76. Pancake dish Take a chicken, veal or lamb, quarter it, soak it, skin it, pick it up [this I don't know what it could mean unfortunately], pour broth over it, add butter, parsley and salt, cook it, and when it boils, pour in the rest of the broth, wine vinegar, sugar, black pepper, saffron and cinnamon, continue cooking. Make pancakes, add a little saffron and sugar to the batter, cook rice or scrambled eggs, add saffron, small raisins and wrap this filling in the pancakes; dip the ends of the pancakes in beaten eggs with added sugar and fry in butter, and when the egg has set, serve the dish with the pancakes on top, drenched in hot soup.

lo and behold, this is what it looks like:

maybe it's not the most appetizing thing in the world, but please trust me when i say that this slaps. this is so fucking good. it has no right of being this good, but it is. why would they eat it back in the day if it wasn't good? this was for high-ranking nobles' kitchens. it had to slap. it had to be over the top and weird.

since the original recipe isn't very descriptive of how much of what you have to add, i'm gonna write it out with as many details as i can for those who aren't as kitchen-savvy and wish to try to make this tasty abomination. unfortunately i forgot to take pictures along the way, so no illustrations, sorry.

Ingredients (for about... 4 servings? I don't know. We had 2 and there was still a lot left):

for the pancakes:

500g of all-purpose flour

4-5 eggs (3 for the batter, 1-2 for later shenanigans)

like a cup of milk

2-3 spoons of sugar (brown sugar would probably be more historically accurate)

saffron (the more the better but watch out, it's expensive as shit)

some water if it turns out too thick

for the broth:

1.5 liters of water

3 stock cubes (if the package says one per 0.5l; otherwise just check what it says)

or you can just make broth from scratch if you want to roleplay a 17th century cook

3-4 chicken drumsticks (or an equivalent amount of veal or lamb)

cinnamon

black pepper

m o r e s a f f r o n

around 120g of butter (half a package if you're polish and know what i'm talking about)

one parsley root

3-4 tablespoons of wine vinegar

a... handful? of sugar. around 2-3 tablespoons, I guess

for the scrambled eggs:

4 eggs (or more; 1 per pancake)

a little bit of milk

1 tablespoon of sugar

e v e n m o r e s a f f r o n if you can afford it

raisins (or dried cranberries or whatever you want that has a similar taste size and texture)

you can also try to make this with rice instead of scrambled eggs. i imagine it can't be that hard.

the steps (there's a lot.):

Sieve the flour and add every other pancake ingredient into it; make sure the saffron is crushed into smaller bits

mix that shit with a hand mixer. it should be the consistency of like, sour cream, so if it's too thick, add a bit of water and check again. it's gotta be generally thick though, make sure it's not too runny (if the consistency is beginning to resemble banana juice, it's too runny already).

heat up the pan, put a little bit of oil on it with a folded paper towel (so you don't burn yourself on accident) and cook the pancakes until they're a bit golden, but not yet brownish in the spots that stick to the pan the most. basically just don't burn them. add a little oil the same way every 2 pancakes.

there's your pancakes, set them aside and move on to other stuff - it's broth time

boil the stock with the parsley root and your meat of choice, but don't add any spices yet, just the fuckton of butter. let it simmer for like an hour. yes, an hour. good soup takes time.

once the time has passed, you can add the spices. notice how i didn't really specify how much of the spices you have to add, and this is because you have to follow your heart and add as much as you can possibly handle eating. no, it's not gonna be too much. add that shit. add 3/4 of a 15g pepper packet. add almost the entire 15 grams of cinnamon. add like a bit of salt, but not a lot this time, just like 2 pinches. ADD THE SAFFRON. add the sugar. add more vinegar than you think would be enough normally. it's gonna boil away anyway.

mix it and let it simmer for even longer. taste it every now and then to see if you can handle it. if a few minutes after doing the dark magic listed above the taste is still very strong, that's good. if it's so strong your throat starts burning, you may be entitled to some more water in there, but if you don't start crying, leave it be. for like another hour.

time for scrambled eggs. rule of the thumb is 1 egg per 1 pancake and 2 pancakes per serving, so if you're cooking for 2, use 4 eggs. easy. add everything that i listed, but if you miss the sugar or the raisins, those can be added after you cook it.

once you have cooked the scrambled eggs, put it on a plate and wash your pan if you don't have another one/don't want to use another one. mix two remaining eggs in a bowl.

put the scrambled eggs with raisins (or whatever you decided to put in there) in your pancakes and roll them as tightly as you can manage. heat up your pan and put some butter on it.

CAREFULLY dip the ends of the pancakes in the mixed eggs and transfer them to the pan with butter. it may be easier to put them on the pan first and pour a little bit of the egg over the ends then, so if you're not sure you can dip them without the entire filling falling out suddenly, do that instead.

fry the pancakes on both sides until the egg is no longer in liquid form.

now, the serving:

pour a ladle of soup into a soup plate

put a piece of your meat in there too if it hasn't disintegrated completely and just started floating around in pieces

put two pancakes in the soup

now you can eat this thing. smacznego :)

I would also like to thank @slavicafire for posting weird old recipes sometimes and inspiring me to take the time to write all of this out :^)

#recipe #history #poland #polish food #historical food #soup #pancakes #eggs

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feyburner · 8 days

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thank you for all the cooking/baking tips!! do you have any idea how to make a good sponge cake? my last one was a lottle bit on the “dry dish sponge” end of things and I’m hoping to make a doolsho that is not like that

I’d never heard of a doolsho. I looked it up and it sounds amazing. Cardamom is one of my favorite flavors, I get the big bags of green cardamom from the halal mart and grind them with my mortar and pestle.

It looks like doolsho is a classic sponge cake, leavened only with whipped eggs. Sponge cake is kind of innately dry bc there’s no liquid or fat added, vs regular cakes that have milk/yogurt/sour cream, butter or oil, etc.

So you really have to make sure you get all the components right in order to hit the right texture: whip your egg whites to stiff not soft peaks (watch videos if unsure), carefully measure flour either by weight or with the spoon & level method, and geeeently fold in the egg whites at the end—stirring and folding are two very different things. Make sure your oven’s temperature is accurate (many ovens fluctuate terribly) so ensure you’re not baking too hot.

You can try adding a little oil to the batter—just 2-4 Tbsp or so. Not butter. Butter tastes better, but it’s solid at room temperature and only dries out a cake further. Oil is liquid at room temperature and will keep a cake moist for days.

Sponge cakes also absorb liquids and syrups like a sponge! You can make a simple syrup and soak the cake (pour it gently over while the cake is still hot and let cool): Equal parts water and sugar (like 1/3 cup each—you’ll have leftovers) in a saucepan, then add whatever flavoring you want. Cardamom pods, vanilla, orange blossom water, etc. Heat until sugar fully dissolves. Done.

I don’t often make sponge cakes bc I love dense, moist cakes.

Here is my recipe for a classic Southern “hot milk” vanilla cake. It’s similar to sponge in that most of the rise comes from the eggs (though there is baking powder).

Instead of creaming butter and sugar as a base, the butter is melted into a hot milk mixture, which is then poured into the batter to give form and rise to the aerated eggs. This method results in a very moist, tender, velvety crumb.

This is from a little cookbook I made to share with family and friends.

And just for fun, here is my recipe for Gâteau au Yaourt, a cake I have memorized that requires no measuring cups, in case you’re ever stranded on a desert island or a garbage Airbnb with only yogurt and pantry staples.

#feyburner ask #baking #maybe that should be a tag lol #food

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aesethewitch · 3 months

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Rosemary Drop Biscuits

Every year, I put together a spread for each of the equinoxes and solstices. This is the first recipe in a new series for this year's Spring Equinox. My focuses for the meal are growth, prosperity, peace, happiness, and celebration. You’ll see that reflected in all of these recipes.

I’m publishing this recipe first, because I’ll be making it first. Anytime I make a big meal, I like to do my baking ahead of time to save space and ensure it’s done at the same time as the meal. But also, I find it’s a great opportunity to prime the kitchen for cooking in quantity. The goal is to cleanse and prepare the area without scouring the energy, something I use rosemary for frequently in a variety of ways.

This recipe is ultra-simple and comes together within half an hour. I suggest making it right before you cook the rest of your meal, but you can make it earlier in the day or even the day before.

Ingredients:

2 c All-Purpose Flour

1 T Baking Powder

1 t Salt

1 T Dried Rosemary

1/2 c Butter, cold

3/4 to 1 c Milk

2 T Butter, melted (optional)

Instructions:

Preheat the over to 450 degrees F.

In a large mixing bowl, whisk together the flour, baking powder, salt, and rosemary.

Cut in the cold butter.

Add the milk slowly until just combined and the batter is thick and lumpy.

Drop about a quarter cup of batter at a time onto a prepared baking sheet.

Bake for 18 to 22 minutes or until golden.

Optionally, brush the warm biscuits with melted butter.

Recipe Notes:

There are a few methods to cut in the butter. You can grate it into the bowl, use a fork, or use a pastry cutter to do so. Be sure that the butter is very cold for this step. This is what gives the biscuits their flaky, buttery texture once baked.

These biscuits will keep for a few days in an air-tight container. They make excellent companions to leftover gravy!

Magic Notes:

Rosemary is one of those swiss army knife ingredients to me. It has a place in so many recipes and spells, and with good reason. Here, I’m leveraging the cleansing aspect for my Spring Equinox spread. I plan on making these biscuits first to prepare the kitchen for cooking the rest of the meal. This cleanses the air and oven of any lingering energy from other workings, leaving behind a relatively clean slate for me to work with.

I also like to make rosemary-based breads or rolls whenever my space needs a refresh. It’s a gentle cleanser that won’t scour away the cast-iron-like seasoning of the space. Rather, it sweeps away the excess and leaves the kitchen (and adjoining rooms) feeling light and fresh. Some cleansing rituals can be irritating to resident spirits; in my experience, this particular recipe is generally spirit-friendly…

…Especially if you plan on offering one to the spirits! These biscuits make excellent altar offerings. As mentioned above, I’ll be making these first for my spread. Part of that ritual is offering the first biscuit on my spirit work altar for my allies to enjoy. Invite them into the space to partake, and offer space in the kitchen while you cook the rest of the meal.

Consider the properties of the humble biscuit. Thick, flaky, absorbent. In a meal, they soak up rogue gravy and are slathered with butter and other rich deliciousness on the plate. I try to have a biscuit or roll in any large spread, because there’s always energy lost at the table. These biscuits serve the purpose of soaking up anything that escapes from other dishes so that the person enjoying the meal doesn’t miss out on any of the energy on offer.

After you make your biscuits, take time to clean your kitchen surfaces. Wipe away any rogue flour, sweep the floors, and give everything at least a quick once-over. Then, you’ll be ready to work on the rest of your meal — or go about your day, depending on when you make these.

If you enjoyed this recipe or like what I do, consider throwing a couple dollars in my tip jar, buying a recipe card, or commissioning me for a tarot reading or custom spell! All supporters will get exclusive access to all of my equinox recipes as they go up this week — plus access to my backlog of exclusive articles. Support helps me keep my bills paid, since this is currently my full-time gig.

All of these recipes will be sold as a recipe card bundle starting this Saturday (3/16), so stay tuned!

You can also check out this same post over on Ko-Fi:

#aese speaks #spring equinox #witchblr #witchcraft #recipes #food #food magic #kitchen witch #hearth witch #witch community #kitchen magic #biscuits #rosemary #spring equinox feast 2024 #my recipes #my spells

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suchawrathfullamb · 4 months

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Whisked Whimsy: A Culinary Blog by Doctor Hannibal Lecter

Decadent Dark Chocolate Cake

Hello, dear readers. Today, let's embark on a journey to create the most exquisite Dark Chocolate Cake – a recipe that never fails to bring back memories of my dear Aunt Murasaki. She, too, had a penchant for creating delights that lingered in the senses. This was the dessert I had at my wedding reception, and it was a success! I baked it for my husband, Will, the first time he had a seizure in my house! There were many, my poor love had a little brain booboo when we met (he's perfectly fine now, don't worry). In fact, this reminds me of another dessert I crafted inspired by his scent at the time. Did you know that encephalitis has a fevered sweetness to its scent? It's so pleasant I decided to capture it on a recipe, but that's for another blog post! Back to Murasazi's Cake:

(credit)

Ingredients:

2 cups all-purpose flour

1¾ cups granulated sugar

¾ cup unsweetened cocoa powder

1½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

Method:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Each ingredient holds a tale of its own – reminiscent of the intricate details in the psychology of crime.

As I add the eggs, milk, oil, and vanilla extract, I'm transported to the kitchen of my childhood, where Aunt Muriel's laughter echoed. Life, much like this batter, is a delicate blend of experiences.

Stir in the boiling water slowly, allowing the mixture to unfold like the plot of a suspenseful novel. The connection of ingredients is as intricate as the relationship I share with my dear husband, Will.

Pour the batter into the prepared pans. Bake for 30 to 35 minutes, during which I can't help but reflect on the evolving flavors of life – a journey shared with someone who understands the nuances.

Frosting:

1 cup unsalted butter, softened

2 cups confectioners' sugar

½ cup unsweetened cocoa powder

4 tablespoons milk

1 teaspoon pure vanilla extract

Cream the butter, reminiscent of the comforting embrace of a loved one.

Gradually add the confectioners' sugar and cocoa powder, blending memories and flavors seamlessly.

Pour in the milk and vanilla extract, creating a frosting that encapsulates the richness of shared moments with those who matter most.

As our cake cools and the frosting reaches the perfect consistency, I'm reminded that life, like this dessert, is a masterpiece of contrasts. The sweetness of shared memories and the richness of relationships bring depth to our experiences.

This cake, born from the essence of my past, now serves as a gesture of love for Will. Just as Aunt Muriel's recipes live on, so do the flavors of our shared moments.

Bon appétit, my dear readers. May your culinary endeavors be as rich and rewarding as the stories woven into the fabric of your lives.

#bc everybody keeps joking about hannibal having a food blog #hannigram #nbc hannibal #hannibal #will graham #murder husbands #hannibal lecter #fanfic #lamb writes

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najia-cooks · 10 months

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[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

Patreon | Tip jar

Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.

#phad thai #pad thai #vegan recipes #cooking #thai #gluten free #garlic chives #Chinese chives

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somewhatdelicious · 7 months

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Taiyaki (glutenfree)

I recently purchased this electrical taiyaki iron. I have been looking for one with a reasonable price that will ship to Norway for many years! I am so happy right now. I made some with cheddar, and some with Nutella. Both were nice, but sadly the cheese was a bit bland and not very mature and could have been better. You really want cheese that packs some umami I think to balance the sweetness :)

I adapted one of the recipes from the notelet included.

Mix together:

3 1/2 cups gf cake flour ( I used Schär pattisserie)

4 tsp sugar

1 tsp salt

8 tsp baking powder

Add and mix well:

3 cups milk

Add and mix:

5 eggs

Add and mix well until fluffy:

1 cup or 2 sticks or 240gr butter, softened

I have seen people using metal spoons to spread the mix in the pan, but I would suggest using a wooden spoon or a silicone spatula instead in order to not harm the non stick coating.

As you can see the recipe calls for a lot of butter. You can find all kinds of variants of batter if this sounds like too much to you. I will however say that this made them satisfyingly crunchy on the outside and wickedly soft and moist on the inside, and then you can decide for yourself :)

#taiyaki #bungeoppang #fish waffle #waffle #food #gluten free #gluten free recipes #gluten free baking #baking #fast food at home #gluten free taiyaki #japanese sweet #japanese street food #japanese baked goods #recipe #dessert #glutenfree

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fuckyeahdindjarin · 9 months

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Hey! The chili was a HUGE success, requests have been made for it to be a regular meal! So, with that triumph in mind, do you have any other Palomino recipes to share? I'd love to try something else!

Hi love! I'm so thrilled that the chili was a hit, and do I have more Palomino recipes for you! Many of the dishes that showed up in the series are my favourites, and if people are interested, I definitely have more to share 😘

Poppy’s chocolate & rum cupcakes

Darlin's birthday cake featured in Part IV Strawberry Roan is inspired by my own favourite recipe - the chocolate and rum cake. However, since the cake is super rich and heavy, I prefer to make them as cupcakes (pictured are my mini cupcakes and I pair them with fresh strawberries), but you can adapt this recipe for a cake as well.

You taste chocolate on his tongue - and dark rum, must be Poppy's secret ingredient - as it moulds around yours.

As mentioned in the fic, rum is the secret ingredient to this recipe. I've been using this recipe for about 8 years now, and it's adapted for my typical Asian palate i.e. it's not too sweet, and the dark rum gives it a deep flavour and aftertaste that goes perfectly with the chocolate.

Important: The type of cocoa powder makes all the difference. Recently, I've been using Ghirardelli and I love it, it's silky smooth and it has so much depth to the flavour. Alternatively, I used to use a blend of Valrhona and regular cocoa powder (just regular Cadbury drinking cocoa), about 3/4 Valrhona to 1/4 regular cocoa powder. I wouldn't use all Valrhona because it is too dense and it affects the texture of the cake.

Full recipe below the cut:

This is actually the first cake recipe I've ever shared, so apologies in advance if the batch numbers are not completely accurate! The recipe officially makes 36 mini cupcakes, but the output may be a bit more generous since I used to sell these, I always made a few more to take into account margin for error. This recipe should make 12 regular cupcakes.

For the cake:

The chocolate mixture

60g dark chocolate (I use 70% chocolate), chopped

0.6 cup boiling water

0.5 tablespoon espresso powder

6 teaspoon unsweetened cocoa powder (see my note above the cut)

The dry ingredients

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

Wet ingredients

118g unsalted butter, soft

1/2 cup granulated sugar

3 tablespoons brown sugar

1/2 teaspoon vanilla extract

1.5 eggs (it’s a forgiving recipe - 1 large egg will do as well)

1/4 cup buttermilk

Directions

Make the chocolate mixture first as it needs to cool down before use. Chop up the chocolate into pieces small enough to be melted by boiling water.

Mix the cocoa powder and espresso powder with boiling water, then pour over the chopped chocolate. Stir until chocolate is completely melted and let cool.

Prepare the dry ingredients by stirring everything together in a bowl.

Using a stand mixer or a hand mixer, cream together butter and both sugars until incorporated. Do not overbeat.

Mix in vanilla extract and eggs until well combined, and scrape down the sides and bottom of the mixing bowl.

Pour the cooled chocolate mixture into the wet ingredients and mix until combined. Do not overbeat, scrape down the bowl again.

Alternatively add the dry ingredients and buttermilk to the mixing bowl. Always lead with the dry ingredients, and follow with buttermilk to ensure you don't add too much liquid. The batter should be silky and smooth, but not runny i.e. when you scoop it up with a spoon, it should be the texture of very soft soft serve, but it shouldn't dribble.

It depends on your oven, but for me, this batter doesn't rise a lot, so I fill up the cupcake liners to about 3/4 full. I suggest you bake one cupcake first to test how full you should fill it, and the time it takes. For mini cupcakes, I bake at 150C and check around the 15 minute mark, and they usually take 20 minutes. For regular cupcakes, I would check around the 20 minute mark, they might take up to 30 minutes.

A cupcake is done when it springs back when you press on it and your fingertip doesn't leave a dent. Don't overbake.

Let the cupcakes cool down completely before frosting.

Edit: I forgot to add that I poke little holes in the cupcakes with a toothpick and feed each one with rum before frosting!

For the buttercream:

I always make too much buttercream, because there's nothing quite as frustrating as not having enough for your last cupcake! And trust me, this buttercream is so good you can eat it off a spoon. So put any spare in a mason jar and enjoy it!

125g unsalted butter, cubed and softened at room temperature

1.8 cups powdered sugar

0.5 cup Dutch-processed cocoa powder

0.3 cup heavy whipping cream

pinch of salt

1.6 tablespoon rum

Directions

Beat butter until it's soft and sticks to the side of the bowl in soft strips. When you scrape down with a spatula, you should meet no resistance and it should slide smoothly down the side of the bowl.

Add powdered sugar in half cups, scraping down the sides and bottoms of the bowl in between until the texture reaches the consistency of buttercream.

Alternatively mix in cocoa powder and whipping cream, always starting with the powder and ending with the cream. Add just enough cream for the the powder to incorporate into the frosting.

Add the rum bit by bit with the mixer on the slowest setting to make sure the buttercream isn't too wet - it will curdle if it does, and you want the buttercream to have enough structural integrity to pipe.

These cupcakes can be frozen frosted or unfrosted, and imho they taste even better when allowed to 'age'. Keep in freezer for up to 3 weeks, thaw in fridge overnight before eating. Pair with fresh berries, it's lovely when you have the acidity to cut through the richness! I hope this recipe makes sense and turns out well!

#palomino recipes #palomino series #chocolate and rum cake #tw food #tw baking

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britt-kageryuu · 2 months

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Mikey is streaming, he's testing a new system that allowed him to try a cooking stream with his VTuber model. So his model is dressed as a chef. River is sitting on the counter with her own chef hat, and a little bandana around her neck, while holding a wisk and mixing bowl.

He's grabbing what he needs for a few recipes.

"Okay, we're going to test out a new recipe, Pizza Waffles!" He exclaimed happily.

"You need 2 cups of flour, 1 tbsp of baking powder, 3/4 cups of milk, 1/2 tsp salt, 1/2 cup cold butter cut in small chunks, pepperoni and shredded mozzarella, or your preferred fillings." River lists off the ingredients with conversations all being listed above her head.

Mikey also preps a waffle maker as River virtually prepared the batter. "Don't forget to oil or grease the waffle maker so they don't stick."

River looks over the recipe while preparing. "Sift together the dry stuff, add the butter with a fork? Oh or pastry cutter... whatever, and stir in the milk" As she reads this off the instructions are appearing above her head, " Once mixed roll dough on floured surface to a 1/2 inch or 1.27 cm, cut out as many 3 inch, or 7.62 cm circles... or if you don't want to make that from scratch, premade biscuit dough like this," she shows a picture of an American Biscuit dough can, "You just cut them in half." She demonstrates this really quick.

Mikey is shown also prepping for the next part of the recipe. "Next, cut the dough circles horizontally just enough so you can stuff your choice of filling. After that seal them shut by pinching the edges of the dough." He places the filled balls of dough on a tray next to him.

River then grabs one while opening the waffle maker. "Then toss them into the waffle maker until they're golden brown and crispy!"

Mikeys model holds up a jar of marinara sauce, "And serve with your favorite pizza sauce to dip them in." He smiles while setting up a plate with a little bowl for the sauce. After waiting a good minute or two they check on their creations. "Just to be clear we're using a Belgian Waffle maker for this."

After they make sure the pizza waffles look good and done, they let them cool.

"Now, let's try these babies out!" Mikey shouts as he grabs one, dips it, and pops it whole into his mouth. " These are pretty good! I got to try this with different fillings, oh yeah!" He leans over to shout, "Who wants Pizza Waffles!!"

There was a slight rumbling sound, then suddenly the camera is knocked over while the sounds of the brothers fighting over the food can be heard.

Shelldon and River rush to the camera to check it over, before picking it up to show the kitchen set a complete mess, and Mikey looking very disappointed to the side.

"Well, they liked the food, but caused quite a mess. We gotta clean up before we move onto the next recipes. Please be patient with us." He bows before turning on music to clean up too.

Chat is spamming food emojis, and asking if everything was okay, only to realize Mikey won't see their messages for a good few minutes. He eventually moves onto the next recipe, and continues the stream.

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

Masterpost

I got a new waffle maker with a little recipe book that included this recipe. Haven't actually tried it yet, but it seemed like something Mikey would make.

#VTurtles!#vtuber au #rottmnt au #rottmnt michelangelo #rottmnt mikey #rise michelangelo #rise mikey #rise of the tmnt #tmnt rise #rise tmnt #rottmnt #rise of the teenage mutant ninja turtles #tmnt 2018 #teenage mutant ninja turtles #tmnt au #rottmnt fanfiction #tmnt fanfiction #tmnt

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kcrossvine-art · 11 months

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G'morning all! Its nice to get back things,. Theres been some roadblocks with med shortages and life, and also with the material for these recipes. So far we've covered a lot of pastries, not because theyre mentioned more often in the series, but because being mentioned lends them more specificity in flavor than things like gravy, peas, or various meats. The latter can be prepped, seasoned, and served in so many different ways that it feels harder to make them 'faithfully' because a packet of instant potato mash is just as faithful as a pot of buttered potato mash. Baked goods tend towards 1, maybe 2, 'base' recipes that get altered and added to.

Today, we'll be making Beorn's Honey Cakes! A dish from one of my partners favorite characters- a delectable little treat befitting the… warm personality of the character.

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

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes in to Beorn's Honey Cakes?” YOU MIGHT ASKSimple stuff! Simple sweet stuff!

All-purpose flour

Baking powder

Salt

Ground nutmeg

Unsalted butter

Whole milk

2 eggs

Honey

Vanilla extract

The veins of honey cakes ancestry can be traced back to any moment where people began baking bread. Honey is a natural preservative, and sweeter still on its lonesome.

AND, “what does Beorn's Honey Cakes taste like?” YOU MIGHT ASKLike your aching muscles repairing themselves

Tastes like a honey graham cracker

But the texture is softer, wetter- somewhat like banana bread

Oh, and this will make your house smell So So Good

If you can resist the temptation of eating them immediately, they taste even richer the day after baking

Would pair well with milk green tea

Would also pair well with fresh orange slices (or those chocolate 'orange slices' candy)

Genuinely don't forget to flip them upside down when they go to bake the second time, not sure what it is but i was curious and did a test where i flipped half of the batch upside down and kept the other half of the batch right-side up like they cooked in the muffin tin. The ones i flipped upside down universally had a more consistent texture and the honey was able to permeate further.

.where honey called for, used clover honey

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From start to finish this recipe takes about an hour of work, give or take some negligible time for prep.

The batter is perhaps the babybird of all cake batters. The gloopy, protruding crumbs of butter, not unlike a squabs beady pupils visibly dark under its skin, break up the mass of sickly smooth and reassuringly sweet-smelling oak-colored liquid. You can feel the confusion of bees outside your home, wondering if this your attempt at making royal jelly.

Just like a babybird, it becomes more than the sum of its parts. Layer on that honey drizzle, layer it on thick, theres no risk of drowning subtle flavors. Its crisp edges will keep its form, springy and warm, inviting you as if you're not the one who crafted it (food you didn't cook always tastes better). The bees are sooooooooooooooo jealous of your opposable thumbs and muscular strength.

If you dont have eggs you could try substituting with apple mash. I can't vouch for it in this recipe but replacing eggs with mashed up apples for pancakes gives it adds a nice fruity flavor without changing the texture, and in theory should work here as well.

I give this recipe a solid 10/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.)

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Ingredients:

270 grams all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp freshly ground nutmeg

1 stick unsalted butter

160 grams milk

2 eggs

110 grams your favorite honey

1 tsp vanilla extract

Muffin tray and parchment paper

Method:

Preheat oven to 350f

In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.

Add the butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs.

In a small bowl beat the eggs until just combined. Pour in milk and then vanilla extract while stirring. Keep stirring vigorously while slowly pouring in honey.

Stir until the mixture is consistent in color.

Pour the liquids over the dry mixture and stir until just combined.

Pour the batter into a greased muffin tray, don't use any muffin paper/lining/cups.

Bake for 16 minutes, or until they reach their full height.

Carefully remove from the muffin pan and place the muffins upside down on a parchment lined tray.

Using a silicone pastry brush, generously cover the tops of the cakes with honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.

Bake for an additional 8-10 minutes, or until the cakes are golden brown.

Remove from the oven and allow to cool.

#cross cooks lotr #tolkein #the hobbit #food recipe

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swabian-princess · 1 year

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Domestic engineer tales - cooking 101

Hey girlies, todays topic is cooking. I know many girls that are scared to start their cooking journey and I know girls that simply don't want to cook.

Well, I believe that being able to cook and to alter recipes to your liking are so so important! It saves money in the long run, is healthier than take out and men are impressed!

I remember one instance: my bf and I were together for around 1,5 years at that time and I surprised him with a simple meal - chickenbreast with mushroom-cream-sauce on Tagliatelle. Everything but the Tagliatelle was made from scratch. He was so impressed - he literally told me a few months later, that he fell even more in love with me on that day.

I had professional cooking lessons for the majority of my schooltime and I like to believe that I'm a good cook! That's why I thought it would be nice to have some tips and tricks for you all!

1. If you want a meal to taste more like garlic do this: don't add the garlic in the beginning, instead just right before your meal is finished cooking. That adds way more garlic flavour!

2. Never overstir your pancake or cookie dough batter! It makes the finished products dense and a little bit stale - everything we don't like! Stir your batter just long enough, you shouldn't be able to see big patches of flour (a little is fine) and that's usually the perfect mixture!

3. Always let your dough rest! Especially yeast dough but also pasta and dumpling dough. This makes the dough more tender and easier to work with. If your recipe states a specific rest time - always follow the instructions!

4. If you want to make hot lemon water for health benefits make sure that your water is not boiling. If it's to hot for too long it will destroy all the nutrients and vitamins in the lemon!

5. If you're working with yeast - make sure that your liquids aren't too hot! This will kill the yeast (doesn't matter if instant or not) and your dough won't rise!

6. Don't use normal olive oil for cooking. Olive oil easily burns at a still low temperature and this can lead to a bitter taste. It's better for cold salad dressings or as a seasoning!

7. Your stove has different settings on purpose! You don't need to blast the highest setting all the time - this often leads to food that's burned on the outside and raw in the middle. I'm gonna take pancakes as an example: put your stove on middle heat, put a little bit oil in your non stick pan and wait 3-5min for your pan to heat up. Once your pan is hot enough (test it with your hands above the pan), take some kitchen towels and take off all the excess oil in the pan. Lastly, pour in your pancake batter and watch how your pancakes will cook to perfection instead of being burned and still full of liquid on the inside!

Lots of love

Selene

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lunartadpole · 1 year

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1 ¦ 2

inspired by this post :))

(Tell me baby, do you recognize me?)

Eddie graduates by the skin of his teeth - and with the help of some pity points from the higher ups at Hawkins High School, a makeshift apology for the town-wide manhunt for him - and he is left with the age old question that plagues most, if not all, graduates: what now?

He doesn't know what to do with himself, doesn't know what he's good at. Sure, there's music, he can play the guitar decently but he doesn't know where to take that. And that leaves him in a bit of a slump. His whole life Eddie has been tethered to this town, itching for some grand escape or for something to call him, begging him to chase it down. He's wanted to get the hell outta dodge for so long, he never actually thought he'd see the day where he'd just…go.

So he graduates. He hobbles off that stage, still in his crutches as his legs still aren't fully able to support his weight again, and it doesn't feel nearly as good as he dreamed of, though he guesses that once one looks death in the eye, fights off hoards of literal, real life monsters, menial things like finishing school with possibly the lowest grades imaginable matter less than one thought. And he stays, in Hawkins, just for another month or so. Just until inspiration hits.

He gets a job alongside Steve and Robin at Family Video, because if he wants out he's gonna need the money, and becomes a natural third to their duo. They work many shifts together, mostly mucking about to pass the hours; arguing about movies, laughing at annoying customers, gossiping about Steve's failure of a dating life. It's nice. Eddie finds something in that, friendship. Not that he didn't have friends before all this interdimensional mess, but there's a difference here at Family Video.

There's a difference with Steve.

Eddie never thought he'd see the day where he actually liked Steve Harrington. But he soon discovered that they had a lot more in common than Eddie would have ever thought; and it's not that Steve suddenly likes D&D, or that Eddie gets a newfound appreciation of Basketball, it's that they're both adrift in the ocean of life, aimlessly floating with no direction, no plan on where to go.

Eddie stays for another month. His friendship with Steve only grows when he invites both Eddie and Wayne to stay at his house. Prior to this they'd been living out of a motel half an hour outside of town, thanks to their humble trailer getting ripped in half when the earth split open. Eddie declines at first, but Steve is insistent.

"It's not like I don't have the space," Steve shrugs. "Big house, gotta fill it with something. Why not you?"

The Munsons move into Loch Nora. Wayne is icey at first, unsure about this whole arrangement and untrusting of the Harrington boy despite Eddie's insistence that Steve is not like his parents. But soon enough, Wayne and Steve hit it off and it's like they've been friendly for years. Eddie walks in on them, more often than not, watching football and screaming at Steve's state-of-the-art TV, sharing a beer and a smoke on Steve's porch. Wayne catches Eddie lingering in doorways, just watching, and flashes him a knowing smile.

"He's one of the good ones, that boy," Wayne comments one night. They're watching Steve in the kitchen from the dining room while he cooks, in his absolute element. There are times where Eddie just, sits and watches Steve when he's preparing dinner; the concentration on the boys face, reading recipes written in feminine handwriting out of a battered notebook, and the utter joy when things go his way, is enough to bring a smile to Eddie's lips and a warm feeling through his body.

Eddie felt that warmth then, watching Steve hum to a song he's been trying to remember for the past week, and it's been driving Eddie up the walls hearing that same poppy tune over and over - but it hasn't really. "Yeah," Eddie agrees with a nod, "He is."

The summer breeze rolls in quicker than usual.

Eddie spends his time in the blistering Hawkins heat in the pool, surrounded by his friends. He doesn't mind that, despite Robin's constant begging and his own teasing to show off Harrington's skill in the water that earned him the title of Captain of the Swim Team, Steve never gets in the water with them; he seems perfectly happy to lounge on the deck chairs with Nancy. Sometimes, when Eddie looks over at them, the two are staring off at the pool with some glazed over expression, the very same he has when he remembers the sound of Chrissy Cunningham's bones snapping. So he doesn't ask, knowing that Steve will tell when he's ready.

When they're not in the pool, they're inside with the aircon blasted, watching movies, eating ice cream. Sometimes - read: very often - Steve opens his home to the kids, who eagerly accept under the pretense of continuing whatever campaign Eddie's been cooking up. Steve takes the gang on drives to anywhere and everywhere, and sometimes, late a night when everyone's gone off back to their own houses, he and Eddie will go on their own personal trips; down long, straight roads with the music - which they bicker excessively about - blasted up as high as the car will allow and the windows rolled down. Eddie sticks his head out the window like a dog and Steve will tell him just that. The feeling of wind on his face provides him that escape he longed for, reminds him where he wants to be, gone.

But Hawkins in fall is beautiful, Eddie did always love watching the leaves change colour. The summer breeze disappears and is replaced with that wild, sharp chill that always made his muscles ease up. But something changes in Steve during the autumn. He quietens, and the nail studded bat makes it return beside the front door. Eddie never presses, instead buying candy in bulk and renting scary movie after scary movie for them to watch leading up to Halloween. Steve falls asleep during one of these movie nights, unconsciously tossing and turning until things almost get violent and he wakes in a cold sweat. Eddie is there to hold him, to wipe his tears while he opens up about everything; Barbra Holland, the pool, Nancy Wheeler and the word bullshit, the Russians. And Eddie just holds him while he melts in his arms, the heat of Steve's body only adding to that warm, fuzzy feeling churning in Eddie's stomach. He does something brave that night.

Steve and Eddie share their first kiss watching Micheal Myers terrorise Jamie Lee Curtis.

Halloween comes and goes. That chill in the air turns to a bite of frost. Eddie never did like going on long journeys in the cold weather.

Winter is spent getting drunk and getting high. Because there's not much else to do. The town experienced a bad storm that year, leaving Steve and the Munsons locked in Loch Nora for a week and a bit. They build a snowman in the front yard, have snowball fights with Robin and Nancy and Jonathan. Steve makes a killer hot chocolate.

He discovers that Christmas at the Harrington house is one of beauty when Steve puts up the decorations. Hundreds of Christmas lights light up the street at night, and don't even get Eddie started on the tree - huge and intricately decorated with at least a hundred ornaments, each with their own desiccated place. Steve hangs them up out of muscle memory, like he's done this a thousand times. It's during this time Wayne starts to get antsy about their living situation, concerned about what happens when Steve's parents come home for the holiday, but again Steve reassures them.

"They're not coming this year, so don't worry about it."

They worry about something else, but they never ask.

When it gets too cold, Eddie steals Steve's sweaters, Steve curls into the warmth of Eddie's body at night and Wayne lights the fire so the boys can huddle around the fireplace. Eddie doesn't think he'll ever forget the sight of Steve's head resting in his lap, face tinted with the soft glow of the flame. Eddie runs a hand through the infamous hair, untangling any knots with his fingers. It's soft. Eddie doesn't think he'll forget that. Steve gets Eddie a new guitar for Christmas, the one he's been talking about all year; that almost makes Eddie ashamed of what he got Steve, a mixtape full of the songs they listened to on their night drives in summer, but that shame disappears when Steve's eyes light up brighter that any of the lights hanging on the tree. They kiss under conveniently placed mistletoe. The snow soon thaws and Eddie weaves crowns out of blooming flowers for his first boyfriend.

Seasons come and go. Days blend into weeks which blend into months. And the more time Eddie and Steve spend together, the less he thinks about leaving. The year ends with a kiss at a small gathering of friends. The spring season is in full bloom before he knows it, then summer, then fall, then winter, and through it all Steve is still at his side. There's an 'I love you' somewhere stowed in Eddie's chest, and he tries to find the bravery to say it to Steve any chance he gets - when he nurses Eddie back to health from a common cold, when he makes Eddie's coffee in the morning, when he holds Eddie close after a nightmare. Steve has told those three little words more times than Eddie can count, but he just…can't get the words out. They're in there though, waiting.

He thinks he's going to say it, the day he drives to the store to pick up some groceries, one December morning in '87. He has it planned, a quiet night in with Steve's favourite meal homemade by Eddie, treating his boy. Then, as he's scanning the aisle for the ingredients, he hears it. That all too familiar sound. Whispers. The hair on the back of his neck stands up, like someone's watching him, and sure enough when he turns there is. A small group of five, look to be around his age, sneering, mumbling amongst themselves. And suddenly it's March, 1986, and people he's never spoken too are demanding his arrest, calling him a murder. Suddenly it's Summer '86, and some punks trashed the front window of Family Video, the words hunt the freak painted over it.

Suddenly, Eddie realises what fucking time it is and what time he's already lost. His skin begins to itch and a scowl finds its way on his face as he recalls his comfort over the past year, his complacency. He leaves the store without buying anything, racing down the road to Loch Nora desperate to get the fuck out of there as soon as he possible can. He doesn't care that he doesn't have anything to chase, doesn't care that he can't do anything yet, Eddie can't stay in this town anymore; not when the people still torment him, look at him like he's Satan himself and cower in fear.

He throws his things in a bag, gathers the decent amount of money he's managed to save up, and just as he's about to leave he notices that the Christmas decorations are up again, that perfect fucking tree towering over him a constant reminder of the part of himself he willingly gave away. He thinks of Steve, bitterly, liar, and how they're not the same at all. Because Steve might be content with being lost in the ocean, no way out, no plan, no path. But Eddie will not fucking waste away in a town that hates him.

He thinks of Steve, lovingly, darling, but it's not enough. It would never be enough.

Eddie writes a note for Wayne and Wayne only. He's gone before the ice can thaw.

December, 1891

Eddie Munson is walking home to his apartment when he sees Nancy Wheeler.

He's got a good thing going on here in New York. Though it was rough at the start. He drove aimlessly for weeks, sleeping in any dingy motel he could afford, but after he found a severed finger underneath his pillow he decided that sleeping in his van was the safer, and cheaper, option.

He camped out in Ohio for a month or three, working at a roadside dinner washing dishes. Then it was on to Kentucky, which lasted an extremely short while, before North Carolina for the summer. New York was never in the plan, not that he had one, but something so far away from small town Indianna sang his name and there he went.

It was…different to say the least. Eddie had never seen so many people in his entire life, it was easy to get lost in the crowd. For the first four months, he was entirely alone, working three jobs of stocking shelves, wiping down tables and bartending at clubs just to get by. But that didn't bother him, not in the slightest. Because he may have been living out of his van, but at least here people didn't cower away from him. At least here there were others like him. Other 'freaks'.

It's not like Eddie didn't know there where other gay people in the world, but christ sometimes it hard to remember your not the only one when middle aged women are shielding their children from you, and dickheads in school carve those ugly words into your locker every morning.

It was these others who let him crash on their couches when winter rolled around and the van became uninhabitable. Then eventually, it was these others who let him move in permanently. They were like him, in more ways than just the obvious. They too had nowhere else to go, no plan, no path, but desperate to find one. Lost in the ocean and trying to swim.

Things started looking up at the beginning of 1989. All that time, alone in the back of a van, gave Eddie lots of time to thing; about what he was good at, what he wanted to do with himself. And, as it turned out, years of scrawling down D&D campaign ideas had paid off, because Eddie was quite the story teller. And after months of rejection letters and disappointments, one literary journal gave him a publishing deal.

He wrote short stories, mainly, fantasy ones of course. He wrote of dragons and monsters, of evil wizards and an unlikely band of heroes. He wrote of a prince, who was brave as he was kind; who loved his kids despite his insistence that they were nothing more than a nuisance in his life; who was handsome to boot and had hair like silk.

Who loved the local bard when the town roared he was a witch.

…that story might be just for him.

And sure, of course there were times he felt a tad homesick. He writes letters to Wayne from time to time, just so his Uncle knows he's okay, but he never gives his address for him to write back, he doesn't know why. Maybe he's scared that Wayne will come find him, drag him back to that shithole town, or maybe it's because he doesn't want a reminder of the town that hated him.

(Or maybe, Eddie doesn't want to know what's changed in his absence. Doesn't want to know how everyone is, how well they're doing without him. How a certain someone is doing without him.)

Which is why, when he sees Nancy Wheeler walking towards him, he freezes.

Nancy hasn't changed since the day Eddie saw her last. Her hair may be a bit longer, a bit more unruly, but her eyes still have that curious glint to them, and her smile just shows her cunning intelligence. And she's still beautiful.

"Eddie?" She says, disbelief flooding her tone. "Oh my god, is that you?"

Dumbly, Eddie stands there, frozen among the crowd of people bustling to get to wherever it is they're going. Nancy fixes him with a look, taking the sight of it in and her the smile on her face grows. She runs forward and wraps him up in a hug, letting Eddie get a smell of her lavender perfume that also hasn't changed since '86. And just like that, all other concerns he had fade away.

He hugs her back, burying his face in her curls. "Nance? Oh Jesus, what the hell are you doing here?!"

When she pulls away her eyes are fiery. "I could ask you the same thing." She jabs his chest with a pointed finger. But her gaze momentarily softens. "It's so good to see you. Are you busy right now? I just got off work, I was gonna go for some coffee?"

Eddie smiles, knowing damn well he's about to get the interrogation of his life. "I'd love that."

The coffee shop, at least, provides some much needed warmth from the winter weather. New York somehow gets far colder than Indianna during Christmas, and Eddie never did well in the cold.

Nancy buys him a coffee. He can tell by the way she holds herself that she wants to demand where he's been and why he left, but she won't ask. Not yet. Eddie's grateful for that.

"I live here now," she says instead, "Well, temporarily, so far. I got a paid internship at The Times as an investigative journalist. Hoping they give me the job soon."

"That's incredible!" Eddie exclaims. "God, I wish I knew you were here. I would've let you buy me a coffee sooner."

She stirs her tea with a spoon stiffly. "Yeah maybe you should've left a number before you took off. Or, well, anything."

And yeah. Okay. He deserves that. But ouch Wheeler.

He clears his throat. "So, uhm, is Jonathan here with you?"

"Uh, no." Nancy's eyes crinkle in a way where Eddie feels like he's missed out on something. "We broke up."

"Shit, I'm so sorry I shouldn't have-"

She silences him with a wave of her hand. "No, don't. It's fine. It happened a while ago, just after you left actually." She coughs. "I'm seeing someone else now. But hey, what about you? How have you been?"

Eddie tells her about everything. About the severed finger in the motel, about sleeping in his van, about working three jobs, about his writing. He tells her more than he means too, things he hadn't even admitted to himself yet, but Nancy always brought that out in people.

"I won't even lie, Nancy, I've been missing home so much." At this stage, they've been talking for two hours, the cafe is slowly emptying and the sun is slowly setting. "Like, the city is great, I fucking love it here, but I just…" he trails off, not knowing how to describe the gaping void in his chest when he thinks about Hawkins.

They sit in silence for a bit. Then, Nancy says, "Yeah, we all miss you too. Especially the kids- sorry, not allowed to say kids anymore. Mike keeps busting my ass every time I call him that."

"Shit, yeah. What age are they now? Eighteen?"

Nancy nods. Eddie leans back in his chair, feeling incredibly old.

"It's true, you know. They miss you. A lot. Dustin tried to get Hopper to file a missing persons report. They thought you'd been kidnapped or something."

Shame paints Eddie's cheeks pale. He never did think about the kids' reactions to him leaving without so much as a goodbye.

Nancy huffs a laugh, "Mike took over your little club too. Though I think Erica does the whole game master thing."

Erica Sinclair, god he misses that little spitfire.

"Lucas is captain for the Tigers as well. Oh and Joyce and Hopper? Yeah, they're married now."

"No way!"

"Uh-huh," Nancy's curls bounce as she nods. "Had their wedding in July last year. And Steve is-"

Nancy Wheeler does something then that Eddie has never seen her do. She falters. She doesn't even try to hide the obvious hurt and hate she has for Eddie in that moment, her eyes glare daggers at him. He thinks she's about to rip him a new one, list off all the reasons he's a shitty person in alphabetical order, and leave him, alone forever.

Instead,

"You should come back. For Christmas I mean" she says. "We've all been doing this thing now for the last couple years where we all get together, it's great really. I think everyone would love to see you."

"Everyone?" he asks, hesitantly. A picture flashes in his mind: a boy's head in his lap, face illuminated by a flickering fire.

"Everyone."

Later, when Eddie's packing his suitcase, he'll blame his decision on peer pressure and how he knew if he said no, Nancy would just continue to wear him down until he agreed. But deep down, he knows that it was because the thought of going back to Hawkins- no, back to his family , filled him with that familiar warmth he hadn't felt in years.

"Yeah." he deflates into the chair. "OK, sure. It'll be fun."

Nancy smirks. Never a good sign.

#might do a p2 to this but idk yet???#last christmas by wham! got me feeling shit #steddie #stranger things #eddie munson #steve harrington #steddie ficlet #stranger things ficlet #Nancy Wheeler #Robin Buckley

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