#mediterranean chicken and potatoes

[designyourfashion]

Chicken Breast - Lemony Mediterranean Chicken

[spacelazarwolf]

okroshka - russian/slavic

cookbook: beyond borscht

total time from start to finish: 30 minutes

rating system

difficulty: 1 this recipe was super easy to make, and can also be made ahead of time and stored in the fridge. since it's eaten cold, you can literally just pull it out and serve it.

rating: 4 (3 from me, 5 from my friend) i didn't mind it but i wouldn't go out of my way to make it again. however, my ukranian jewish friend (who will be my roommate in a couple months) has been eating this since she was a kid and she loved it so i will definitely be making it for her in the future.

this was a very interesting culinary experience for me because i don't have a lot of experience making or even eating a lot of slavic food. the flavor profile and texture was much different than what i'm used to (mostly mediterranean food) so maybe the more i eat it the more i'll like it.

recipe:

3 medium waxy potatoes

4 large eggs

4 cups (960 ml) cultured buttermilk (i used 3 parts sour cream and 1 part milk)

4 cups (960 ml) vegetable broth (i used homemade vegetable stock which is pretty strong, so i did half stock and half water)

1 tsp salt (pretty sure i used more than 1 tsp)

2 tbsp (4 g) finely chopped fresh dill (def used more than this)

1 tbsp (2 g) finely chopped parsley (also def used more than this)

ground black pepper, as needed

1.5 cups (225 g) diced ham or cooked chicken breast (obviously did not add this...)

10 to 12 large radishes, diced

4 medium cucumbers, diced

3 green onions, diced

bring a large pot of salted water to a boil over high heat and add the potatoes and eggs. cook the eggs for 10 minutes, then remove them with a slotted spoon and place them into an ice bath to cool. cook the potatoes until they are fork tender, an additional 10 to 15 minutes, then remove them from the pot to cool. once the potatoes and eggs are cool enough to handle, peel. and dice them into pea-sized pieces.

in a separate large pot, whisk together the buttermilk, broth, salt, dill, parsley, and black pepper.

add the potatoes, eggs, ham, radishes, cucumbers, and green onions and stir to combine. transfer the soup to the refrigerator. serve the soup chilled.

[15-lizards]

In honour of George’s cookbook.... Food headcannons please! I’d love you to do one of the free cities like Myr 

Order up while we wait another ten years for Winds… 👩‍🍳🥘🧆🍛

Myr, the fertile heel of Essos, reminds me a lot of Spain and the Iberian Peninsula in general. A port city with a warm climate good for growing. This means lots of staples like rice and other grains, and plentiful olives/olive oil as well. Seafood is a huge part of the diet too. This leads to large fried grain dishes topped with mollusks or fish or shrimp (like Paella), and versatile seafood soups and stews with plenty of spices being quite popular in Myr.

Volantis’ climate reminds me of Thailand, Vietnam, and other surrounding SEA countries, so let’s say the food is similar too. Plenty of rice and noodles to pour your main dishes on top of. Multiple courses consisting of spicy stews/curries, fried meat and veggie dishes, fish platters, and gelatinous rice dishes. Cold noodles and other chilled foods are very popular too, due to the relief it provides from the sticky heat

Lys is kind of a a mishmash of the Greek islands, so let’s go with classic Mediterranean foods. The island is very fertile, so I think they like to make use of their abundance of veggies. Cold salad-like dishes are very popular, drenched in oil and spices. Cooked vegetables are usually the main course, often stuffed with rice, chicken, or other filling foods. There are also dips and sauces bc they seem like dips and sauces ppl.

I know Braavos is supposed to be like Venice but it’s also cold and wet there so…✨Polish and general North Eastern European food✨ but it works hear me out. Multicultural blends of vegetable and fish stews that have changed over time to become uniquely Braavoisi. Veggies/fish/meet/fruit/literally anything wrapped in dough bc things wrapped in dough surpass borders. Overall just a mash of differing cultures the city was founded on plus the environment in which they live. (Shoutout @ludcake for the help 🫶)

Croatian food is notably heterogeneous so that’s why I think it’s perfect for Pentos. There’s no one major inspiration for its food, being a major trade city, its people take knowledge from whichever foreigner has pulled into port and uses it for their cuisine. Flavorful and random seafood stews. Simple cold salads with vinegar and potatoes. Very daring raw octopus dishes. The list goes on

[lets-all-calm-down-a-bit]

Do you have any food preference HCs? Like I think Craig would be a very picky eater, wouldn't like much seasoning, etc. Kraft mac n' cheese, chicken nuggets, and pb&j sandwiches are his best friend. Was curious if you have any ideas like that about him or the other characters bc I've been loving reading your HCs so far :)

hmm,,, i have a coffee preference post here regarding stan and kyle, but here are some other hcs i have (:

Kenny:

he has a very diverse pallet. he likes just about any food you give him unless its like, boiled unseasoned potatoes, but he'll still eat it. not particularly picky, but he does have preference for spicier foods or anything with loud and/or complex flavor profiles. he loves flavor bombs!

Cartman:

sweets and savory all the way. hes a southern comfort food enjoyer and a fructose fiend. everything from fried chicken, shepards pie, and ham to ice cream, and blackberry cobbler is on his wishlist. hes mildly picky in that hes not a fan of middle eastern or mediterranean food or things that are "out of his comfort zone." but he's still a big spice eater and loves mexican food in particular.

Kyle:

he was raised to not be picky because it's considered rude, but he's pretty picky in nature so he just learned to get around it. has some sensory issues regarding some cooking styles of vegetables and texture stuff. cant do cooked celery or onion because of the texture unless its finely minced, pureed, or powdered. not a fan of fish because he ate so much of it growing up, and because his mom would make these salmon patties that had would have bones in them so now any time he eats salmon or any fish he feels the need to vomit. (these are real btw. my family and many others made them. they had bones that you were supposed to just eat because they were crunchy enough to do so. nightmarish food istg.)

he also goes kosher in middle school when he connects more with his faith so... no more denny's bacon specials lmao.

Stan:

definitely more picky then the other four when it comes to flavor. doesn't like spicy foods and hates the texture of onions so he has to use minced, pureed, or powdered in recipes. he has the cilantro gene which makes visits to kyle's family for dinner pretty embarrassing. he doesn't like to make a big deal about it but he HAS to tell ms broflovski because if something even has a whiff of cilantro the entire meal tastes like soap and stink bug chemicals. sheila is very understanding of this and doesn't mind too much because the flavor of cilantro can be easily replicated with other herbs/spices. also has a huge vendetta against celery. it does NOT just "taste green" kyle, it's WEIRD and SHARP and the cooked texture is GROSS! hates steamed broccoli but tries to get over that in high school by eating it in frozen meals to get accustomed to it. not a big fan of things that are too sweet. sweets are best when they're just sweet enough to be yummy but not overpowering or super rich. the only "rich" sweet he likes is chocolate torte, and ONLY with black coffee to balance it out and it HAS to be in small alternating bites: like bite of torte, sip of coffee, bite of torte, sip of coffee, and so on.

Craig:

very restricted diet that sticks mostly to bland safe foods. every day for lunch he eats one of those uncrustable pb&js or honey and peanut butter. surprisingly a lot of his safe foods are vegetables of some sort because he ate them a lot as a little kid so hes accustomed to them and they feel "fresher" than other foods that can be overstimulating. they cant be cooked though, only raw. so he loves those veggie platters. broccoli is crossing the line a bit for him though because of the odd texture, so that's iffy for him. carrot sticks, celery, and ice berg lettuce are great though. some other non-veggie safe foods are white meat chicken or turkey, and instant mashed potatoes. he cant do normal mashed potatoes because they taste almost... smotheringly starchy?? the same with baked potatoes. but instant Idahoan brand instant mashed potatoes are lighter and smoother with a different taste. he can do cooked green beans as long as they still taste green and weren't cooked in a broth/grease of any sort, but he cant do peas because they're too mushy and weird.

[roseinyoursaltwater]

Meteli Headcannons

• Meteli is similar to Phoenix Drop when it comes to the food that is farmed there. Wheat, barley, herbs, potatoes, turnips are some of the common plants as well as corn. Meteli has apples as well as berries that grow in the area. They have cattle, sheep, goats, pigs and chickens for animals. A lot of Meteli's trade comes from their animals and animal products. They also have fish from local rivers.

• Meteli, though not a highly respected village, it's still higher than Phoenix Drop. Meteli citizens are Metelians.

• Their guards are usually not viewed as impressive and when they make it to guard academy they are usually looked down upon. Laurance was a big shift in this stereotype and regarded highly for being from Meteli

• Metelians are viewed as almost hickish by other societies like O'Khasis. Their love for animals and the mediocre structure and location of their village makes them a target for taunting.

• Metelian culture is community based, they hold their family and friends dear no matter their rank. They're isolated but aren't standoffish. They value animals and nature, they are very good merchants and know how to trade well and get the best deals. They're not a formal group of people, they also lack superstition, being a village open to the supernatural and the occult. They are seen as one of the lesser religious villages

• Metelians are usually tan with dark hair. Real world examples would be Italian or Sicilian or Mediterranean

• Meteli is viewed as weak because of its size and culture but unlike Phoenix drop, still receives  slight respect

• Metelians are skilled with bows and arrows for hunting. Not for combat. They are known for their swordsmanship of a single blade. Everyone is taught how to fight. Hand to hand combat isn't a go to but common in scuffles.

[starangela]

I PRESENT YOU WITH THE TRUE OWNER OF THE SPUD HUT.

"We got plenty of potatoes down at the Spud Hut, we got barbecue chicken, buffalo chicken, mediterranean- that ones got feta and sundried tomatoes in it"

[aaalanasblog]

My June ‘Keep’ List 🌸

skincare, makeup, fragrances, bodycare, and foods I loved in May that I’m still using in June ✨

SKINCARE

Mediheal NMF Ampoule Mask

Paula’s Choice 10% Azaelic Acid w/ Salicylic Acid and Licorice Root

Torriden Dive In Cream

Experiment Beauty Buffer Jelly

Stratia Lipid Gold

Heimish Marine Care Eye Cream

Youth to the People Superfood Cleanser

Purito Centella Green Level Buffet Serum

Axis-Y Biome Radiating Essence

MAKEUP

rom&nd Better Than Cheek (Peach Chip + Fig Chip are my faves!)

Dior BACKSTAGE Powder-No-Powder

NARS Skin Tint w/ SPF 30

Benefit Playtint

Maybelline Sky High Mascara

my Revlon lash curler

my handy dandy MAC Lip Pencil in shade Cork

Givenchy Prisme Libre concealer

Rare Beauty Bronzer Stick

Pseudo Labs PHreckles

FRAGRANCE

Keiko Mecheri ‘UME’

Jo Malone Bitter Mandarin

Keiko Mecheri ‘DATURA BLANCHE’

BODYCARE

Naturium Mandelic Acid Body Wash (perfect for ppl like me who get night sweats)

Naturium Glycolic Acid Body Wash (KP, who?)

Naturium Bio-Lipid Body Lotion

Up and Up (Target brand) Vitamin E + Aloe Body Oil

TOPICALS Slather Body Serum (KP and stretch marks, who?)

TOPICALS Faded Body Mist (hyperpigmentation, where?)

Banana Boat SPF 50 Spray

Josie Maran Self-Tanning Oil

FOODS

Orange Creamsicle Protein Shake (should I drop this recipe? it’s so good 😭)

Braised Chicken

Roasted Sweet Potato w/ Flaky Salt

Sun-dried tomato + basil red lentil pasta

BBQ Steak Bites

Fonio

Collagen Gummies

Mediterranean rice bowls w/ seared chicken, cucumber, tomato, onion, and a greek yogurt sauce

Jeni’s Ice Cream (a girl needs a sweet treat, okay? lol)

What are some of your “keeps”? 🦋

[beautyandlifestyleblog86]

Easy, delicious, and nutritious meal prep recipe ideas -

1. Mediterranean quinoa salad:

- Cook quinoa according to package instructions and let it cool

- Chop cucumber, cherry tomatoes, red onion, and Kalamata olives

- Mix the cooked quinoa with the chopped vegetables, crumbled feta cheese, and a dressing made with olive oil, lemon juice, garlic, and herbs like oregano and parsley

- Divide into meal prep containers and top with some grilled chicken or chickpeas for added protein

2. Thai peanut chicken bowls:

- Marinate chicken breast in a mixture of soy sauce, ginger, garlic, and peanut butter

- Grill or bake the chicken until cooked through

- Cook brown rice or quinoa

- Stir-fry a mix of vegetables like bell peppers, broccoli, and snap peas in a Thai peanut sauce

- Assemble individual portions with a base of rice or quinoa, topped with the stir-fried vegetables and sliced chicken. Garnish with chopped peanuts and cilantro.

3. Roasted vegetable and chickpea bowls:

- Roast a medley of seasonal vegetables such as sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, and pepper

- Rinse and drain canned chickpeas and toss them with olive oil and spices like cumin and smoked paprika before roasting until crispy

- Cook quinoa or couscous

- Divide the roasted vegetables and chickpeas into meal prep containers and add a scoop of the cooked grains. Drizzle with tahini dressing or balsamic glaze for extra flavor.

4. Salmon and asparagus foil packets:

- Preheat the oven to 400°F (200°C)

- Place a piece of salmon fillet on a piece of foil and season with lemon juice, garlic, dill, and salt and pepper

- Add trimmed asparagus spears to the foil packet and drizzle with olive oil

- Seal the foil packet tightly and bake in the oven for about 15-20 minutes until the salmon is cooked through

- Serve with a side of quinoa or rice and store in meal prep containers for a quick and nutritious meal option.

5. Turkey and vegetable meatloaf muffins:

- Preheat the oven to 375°F (190°C)

- In a bowl, mix ground turkey with diced vegetables like carrots, onions, and bell peppers, along with breadcrumbs, egg, and seasonings like garlic powder, basil, and oregano

- Divide the mixture into muffin tins and bake for about 20-25 minutes until cooked through

- Serve with a side of steamed green beans or roasted potatoes and store in meal prep containers for easy grab-and-go lunches or dinners.

[pretty-princess-4ever]

240-250 calorie frozen meals 💕

Banquet mac and cheese-240

Healthy choice cafe steamers Mexican style street corn-240

Healthy choice power bowls Mediterranean style shrimp-240

Lean cuisine chicken in sweet bbq sauce-240

Healthy choice care steamers honey glazed turkey and potatoes-240

Healthy choice power bowls shrimp fajita-240

Lean cuisine creamy pasta primavera-240

Scott & Jon’s Buffalo shrimp mac-250

Michelina’s fettuccine alfredo with chicken and broccoli-250

Scott & Jon’s shrimp primavera orzo-250

Healthy choice golden roasted turkey breast-250

Lean cuisine meatloaf with mashed potatoes-250

Michelina’s lasagna with meat sauce-250

Scott & Jon’s shrimp risotto-250

Healthy choice cafe steamers chicken linguini with red pepper alfredo-250

Lean cuisine cheese ravioli-250

Smart ones fettuccine alfredo-250

Scott & Jon’s cilantro lime shrimp-250

Healthy choice cafe steamers four cheese ravioli and chicken marinara-250

Healthy choice simply steamers Mediterranean style lentil bowl-250

Healthy choice cafe steamers turkey sausage lasagna bowl-250

Scott & Jon’s garlic butter shrimp-250

Lean cuisine salisbury steak with macaroni and cheese-250

[symphorine]

sometimes to pass the time i daydream about opening my own little chill restaurant and what id serve there and how itd work. bc i would want to be the cook but like, id need to make it fit my energy reserves and stuff. id serve mostly different things in rotation (maybe over a week or two) depending on supplies and mood with a few constant staples. id have a couple ppl to do service, and id have to learn good alcohol pairings, and and and

its not realistic id need to have so much money before i could do this but its nice to think about

anyway some dishes: blanquette with baked rosemary diced potatoes, lemon baked fish with those potatoes also and a side of fresh tomato salad or creamy spinach, japanese curry with rice (u could add meat if u want; id make the roux myself to make sure its gluten free), mac n cheese (actually fucking cheesy, and i could basically just assemble it on demand, but i usually add in bacon spinach and mushrooms) (also easy to make gf), pasta with spinach pesto, pine nuts and sun-dried tomatoes (tomatoes optional), roasted garlic and potato soup (my sibling found the recipe, its soooo tasty and the texture is wonderful), my moms bacon wrapped and goat cheese stuffed filet mignon (SO good) w potatoes and garlic-fried broccoli, chicken apple curry on rice (could make lactose free), pasta with a simple mushroom sauce (mushrooms, dijon mustard, white wine, cream - can add extra veggies or meat, and can use lactose free cream), roasted lamb with couscous and veggies cooked with mediterranean spices, salad with cantaloupe, cherry tomatoes, crispy bacon or parma ham, crumbly fresh goats cheese, served in the cantaloupe (and fine lettuce i guess - roquette would work well i think), quiche lorraine, fried salmon fillet with baked herby carrots, potatoes and parsnips

desserts could have cheesecake, fresh doughnuts, miso brownies (kep found the recipe, it is. so good), toffee cake (made recently for a party, it was fun to make!), fruit salad (depending in the season), lava cake (actually benefit from being made in advance and sitting in the fridge!) with ice cream and/or raspberry coulis, tarte tatin (upside down apple pie with caramelized top)

mainly i just daydream about getting to cook nice food at my own pace and sharing it with people and adapting it when i can so ppl with diet restrictions can enjoy it too

[blackswaneuroparedux]

In the name of Bacon will you chicken me up that egg. Shall I swallow cave-phantoms?

- Samuel Beckett, Collected Poems in English and French

I went to a restaurant once that said it served "breakfast at any time" so I ordered French toast during the Renaissance. My waiter got the joke.

What isn’t a joke is the traditional English breakfast as a national institution. Most of us love a full English breakfast; you can even travel abroad, to the Mediterranean resorts in Spain for example, and find this quintessentially British dish on sale in cafes and restaurants.

Sometimes also called a ‘fry-up’, the full English breakfast consists of fried eggs, sausages, back bacon, tomatoes, mushrooms, fried bread and often a slice of white or black pudding (similar to bloodwurst). It is accompanied by tea or coffee and hot, buttered toast. These days, breakfast may also include other items such as baked beans and hash browns.

There are many regional versions of this staple. For example, the Ulster Fry includes Irish soda bread; the Scottish breakfast boasts a tattie scone (potato scone) and even maybe a slice of haggis; the Welsh breakfast features laverbread (barra lawr, made from seaweed); and the Cornish breakfast often comes with Cornish hogs pudding (a kind of sausage).

The tradition of breakfast dates back to the Middle Ages. At this time, there were usually only two meals a day; breakfast and dinner. Breakfast was served mid or late morning, and usually consisted of just ale and bread, with perhaps some cheese, cold meat or dripping.

A lavish breakfast was often served by the nobility or gentry at social or ceremonial occasions such as weddings. A wedding mass had to take place before noon, so all weddings took place in the mornings. The first meal the new bride and groom ate together would therefore be breakfast and became known as the ‘wedding breakfast’.

By Georgian and Victorian times, breakfast had become an important part of a shooting party, weekend house party or hunt and was served a little earlier. The gentry loved to entertain lavishly and that included breakfast.

Breakfasts were unhurried, leisurely affairs with plenty of silver and glassware on show to impress the host’s guests. The breakfast table would groan under the weight of the produce from the host’s estate. Newspapers were available for the family and guests to catch up on the day’s news. Indeed, it is still socially acceptable today to read newspapers at the breakfast table (a definite ‘no-no’ at any other meal).

As well as eggs and bacon, which was first cured in the early 18th century, the breakfast feast might also include offal such as kidneys, cold meats such as tongue and fish dishes such as kippers and kedgeree, a lightly spiced dish from colonial India of rice, smoked fish and boiled eggs.

The Victorian era saw a wealthy middle class begin to emerge in British society who wished to copy the customs of the gentry, including the tradition of the full English breakfast. As the middle classes went out to work, breakfast began to be served earlier, typically before 9am.

Surprisingly, the full English breakfast was also enjoyed by many of the working classes. The punishing physical labour and long hours of work in the factories of the Industrial Revolution meant a hearty meal first thing in the morning was necessary. Even as late as the 1950s, almost half the adult population began their day with a good old English fry-up.

[justforbooks]

The Greek way (Outrageously Delicious Tzatziki sauce).

Homemade Tzatziki sauce is flavorful and delicious. This tasty dip can be used in so many ways and it’s packed with protein and fresh ingredients.

When you dine at a Greek or Mediterranean restaurant, you’re pretty much guaranteed to enjoy this sauce. But Tzatziki sauce is incredibly versatile. The consistency is more similar to a dip, in my opinion. I’ve used tzatziki sauce with:

All kinds of meat including beef, lamb, pork, chicken and seafood. It is seriously fantastic when served with any of these.

Chips, vegetable sticks, and warm pita bread. It makes a great dip that is much healthier than so many other options out there.

Baked potato topping. Skip the sour cream and replace it with tzatziki for extra protein.

On top of burgers and sandwiches. This is where that garlic punch really stands out.

Daily inspiration. Discover more photos at Just for Books…?

[miaandthediamonds]

low cal snacks/meals

sorry if these arent new, i'm just sharing my favs🎀

reis-fit rice the mediterranean version (174 cals p 100g)

rice cakes obviously but i'll spice them up with some protein low fat cream cheese (9cals maybe for 10g) and some rasberries (6 cals for 15g)

yogurt rice cakes or chocolate rice cakes are good but 85 cals each so share them with a friend:) (give them the bigger piece)

pickles (14cals)

low fat, lactose free, unsugared yogurt with fruit

medium hard boiled egg (79 cals)

or take the yolk out and put some seasoning onto it and it's less

scrambled egg with one egg (120-180cals)

halo top!!!! bc in the start you need a little bit of sugar or at least that helps lol or if you feel like you're fainting

sparkling water keeps you full! drink at least 1 l before every meal

capers (18cals for 60g)

self pressed orange juice keeps me full and is a good liquid lunch (90cals for 200ml)

asian noodle cup chicken (291cals for 280g) but it you drink before you'll only manage half

baked brokkoli with a bit of parmesan on top, some chopped baked potatoes and one hard boiled egg (keep the portion small but it's soooo good. i even made it for my family once lol)

one apple (85cals for 130g)

one banana that'll keep you set for hours (93cals for 100g)

pineapple (74cals for 125g)

soup is honestly a life saver and low in cals

i'll add more later and remember that if you binge you'll just have to keep going. this journey is not just black and white. look at some thinspo to make sure it won't happen again but it's okay once. just going and remember what you're doing this for.

[askwhatsforlunch]

Cuisine de Provence

If you want to add a generous bit of sunshine to your meals, then I suggest trying your hand at la Cuisine de Provence. Fragrant with herbs like thyme, rosemary or basil, colourful with fresh vegetables, these recipes celebrate the fish and seafood of the French Riviera and the quality meat of l'arrière-pays! As I am spending a week's holiday in Provence, I intend to enjoy everything la Côte d'Azur has to offer, from bathing in the Mediterranean Sea to the delicious gastronomy! Try these recipes, if you want to follow me!

Drinks

Pastis  

Limoncello Spritz 

Lavender Liqueur 

Appetizers

Rouille 

Anchoïade 

Parmesan Aïoli 

Green Olive Tapenade

Aïoli 

Baguettes 

Roasted Garlic, Thyme, Olive and Tomato Plait

Entrées

Garden Pistou Soup (Vegan)

Salade Niçoise 

Provençal Roasted Chicken 

Meat

Provençal Burger 

Niçoise Stuffed Zucchini

Fish

Prawn Pasta à la Marseillaise 

Anchovy Stuffed Courgettes 

Rosemary Roasted Tuna 

Brandade de Morue (Codfish Potato Bake) 

Sage and Lemon Sardines 

Red Mullet and Aubergine Burgers 

Rosemary and Basil Sardines 

Roasted Sardines

Sides

Poêlée Provençale (Sautéed Aubergines and Peppers) 

Tian (Vegan)

Tomatoes Provençal

Ratatouille

Savoury Pies and Tarts

Tourte aux Blettes

Condiments

Herbes de Provence 

Desserts

Lavender Apricot Tart 

Peach and Apricot Charlotte

Ice Cream

Lavender Ice Cream 

Lavender Apricot Sorbet (Vegan)

Lavender Apricot Ice Cream Cups

[roseinyoursaltwater]

REVISED METELI HEADCANNONS

METELI

◦ Metelians (Ma-telli-ans)

TERRAIN: Meteli is a very swampy and watery village. The ground is squishy and muddy the closer to the water you are and the more in the woodlands you are. Speaking of woodlands, it's basically all marsh land. The water is murky and filled with plants growing on top of it. Cypress and willow trees are the most common here. It isn't a hilly or rocky terrain, lots of tall grass for animals and the soil is almost too watery for crops.

FOOD: lettuce, potatoes, hay, rice, spinach, elderberries, cranberries. Crawfish, beef, goat, chicken, fish, duck, snake.

LIVESTOCK: pigs, cows, sheep, goats, chickens, geese, ducks, llamas, rabbits, donkeys, horses, emu, dogs and cats.

ANIMALS: deer, wild boar, snake, rats, mice, duck, turtle, fish, sparrows, crawfish.

CULTURE: Very informal with their language and clothing. The clothing is due to the lower economy in Meteli as well as the humidity/heat in their region. They are not as religious compared to Phoenix Drop, this is mostly due to how informal they are. Monogamy is still held highly as well as family. Family is heavily cherished as well as community. They have a very southern, country, neck of the woods feeling. Majority of citizens cannot read or write, there is an extreme lack of education. Only those who are a lord, in the lord's family or accepted into the guard academy can read and write to an extent. Common careers in Meteli would be: farmers, fishermen, blacksmith, sailors, merchants, guards, prostitutes.

NATIONALITIES: I view them as very Mediterranean, Italian, Middle Eastern inspired.

FIGHTING: Hand to hand combat, sparring, slingshots, spears.

WEAPONS: Spears, daggers. Falchion, Estoc, War Scythe.

RESPECT LEVEL: 3/10 (Like Phoenix Drop, they are lowly respected, but they are more established, which brings them up a point)

LINK TO MY REWRITE

[gaykarstaagforever]

Ultraprocessed foods are bad for us.

Thank god CNN has stepped in to help us all out by suggesting healthier diet alternatives:

Get your personal chef to prepare these actual suggestions today!

Quinoa, sorghum, and wheat berries, stewed with fresh milk, honey, fruits and nuts! Assuming it is harvestime on your estate, of course.

Roast chicken and kale ricotta salad! Because the best salads are the ones that cost $12.

Warm ferro grain (?) salad with pomegranate! From your pomegranate trees!

Roasted almonds with za'atar spices! I guess I live in Tunisia now.

Homemade avacado salsa! Use all the acacados you purchased in lieu of a house.

Turkey tacos! (So taco shells aren't ultraprocessed now? Or is one of the tenement villages paying me rent in the form of daily fresh taco shells?)

"Mediterranean" tuna salad, which the author assures us will make EVEN HER like tuna. Because fish is icky. That's why only 98% of the human race eats it almost exclusively. And I assume this isn't canned tuna, but some kind of wild-caught tuna the Tuna Man drops off at the gatehouse on Saturdays.

Don't you dare cheat and eat garbage for dessert, either. Not when you can have strawberry ricotta granola parfaits! Man. Our ricotta cheese bill must be amazing. Or why not just have pears, poached in pomegranate juice or port that I of course juat have, with yogurt? Or just, you know, bake the pears in parchment?

CNN. We aren't all eating ramen and Vienna sausages because it is "easier" than POACHING PEARS IN PORT.

We all eat tons of garbage because it is made at-scale via industrial processes, so it is cheap. It also keeps for ages, so we aren't throwing out $30 of spoiled food every week because our plans changed. Many of us also live in places where we're not getting anything that Dollar General doesn't have. It isn't a good situation, but it is the one more and more of us are finding ourselves stuck in as time goes on, as the rich are increasingly allowed to destroy the world for personal profit.

I'm not picking pizza over ancient grains because I didn't have time to buzz over to the quinoa store. I don't have a quinoa store. And I assume I would, if that stuff was the same price as white rice.

Who is this article for? You have a lot of fucking nerve, acting like I eat like a rat in a dumpster exclusively because I'm too stupid to use all my money to import fresh cheeses from Italy. If the people your reporters are hanging out with are in that specific position, that's unfortunate for them, and embarrassing for the parents who raised them. But that isn't the problem for most of us. Acting like us eating like shit isn't almost entirely a symptom of us being financially exploited is either ignorance on your part, or you intentionally dodging the issue. I'm not sure which is worse.

There ARE inexpensive ways to avoid ultraprocessed foods. Beans are cheap and plentiful, either dry or canned (and you rinse the salt off). Potatoes and onions and rice fill out every meal very cheaply. Adding "spicy" stuff, like chilis and jalapeños and vinegar, to meals, after you gain the taste and stomach for it, makes meals more satisfying and tricks your body into eating less.

And for people worried about ultraprocessed crap, why are you telling anyone to eat meat and milk? Most animal products come from corporate farms and are infused with so many terrible things that no one should be eating.

Americans spend too much on shit food. People in other countries eat better for less. Many poor areas in the US DO now have access to Indian / Latinx / Southeast Asian markets, where many nutritious foods can be bought for very little money, you just have to learn what they are and how to prepare them. Why wasn't that even suggsted?

I'm fat because I used to eat like an American, and our rich are callously murdering us with terrible cheap psuedo-food. I'm sick of it. I'm also poor, so I have to figure this out. I'd love help from qualified experts. Apparently no one at CNN knows any, and doesn't fucking care.

...Also, for the millionth time, fuck kale. Broccoli and spinach are cheap and plentiful and don't taste like leather made of grass. STOP TRYING TO FEED ME KALE.