#medium effort

[foodvling]

Jelly Filled Donuts

@gaycat and I made onigiri! One was soft boiled egg and the other was mushroom and bok choy!

[aka-maes-shitposts]

Baby’s first sentence mix

[reciperolodex]

Oven-Roasted Chicken Shawarma by the New York Times Cooking

Ingredients

2 lemons, juiced

1/2 cup plus 1 tablespoon olive oil

6 cloves garlic, peeled, smashed, and minced

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons paprika

1/2 teaspoon turmeric

A pinch of ground cinnamon

Red pepper flakes, to taste

2 pounds boneless, skinless chicken thighs

1 large red onion, peeled and quartered

2 tablespoons chopped fresh parsley

Directions

Prepare a marinade for the chicken. Combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.

When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

Possible Modifications

This is super good when you mix in some eggplant! Before marinating eggplant in the sauce, you'll need to prep it first. Chop the eggplant into strips, then generously salt. Let sit for 15 minutes, then gently squeeze moisture out of eggplant with a press or using paper towels. Mix in with chicken before cooking.

Also, this recipe is really good if you sub the chicken with extra firm tofu. Freeze the tofu for a few days before placing it in the marinade, it makes the texture fab.

[billylee2008]

add some shadings and improves some parts, also adding some wacky looking plants. and my god, this took lots of days to finished.

might redesign jella someday

[unproduciblesmackdown]

Lackadaisy Enrichment

[comradecowplant]

me when people try to explain a blorbo i just cannot be asked to care about:

[courfee]

Sirius refuses to dress seasonally appropriate, but he has a boyfriend with soft jumpers who keeps him warm :)

I got several asks for wolfstar but here is them as kiss 2 from this prompt

[marblerose-rue]

click for better quality!

it's this way! / squirrelpaw and leafpaw

[magpie-atelier]

they're bonding over hating the church

[tiny-evillious]

I was feeling too tired yesterday to draw something, so here's my take on matching Riliane and Alexiel (had nothing gone wrong and they grew up together and their parents were alive and all).

anyway my favorite menaces they're mean looking but they're really nice and polite to people they actually care about (family, staff, friends)

[shaba-the-art]

hm?

[foodvling]

Spinach Feta Ricotta Pasta

Tbh it doesn’t look pretty on camera but it was really good. Topped with red pepper flakes and some honey

[byuuli]

robin deserves a figurine

[reciperolodex]

Turkish-Style Poached Eggs With Brown Butter Garlic Chips by Bon Appétit 

Ingredients

1 cup plain whole-milk Greek yogurtKosher salt

5 Tbsp. unsalted butter, divided

2½ cups bite-size pieces country-style bread

4 large eggs, room temperature

5 garlic cloves, thinly sliced

1 tsp. Aleppo-style pepper

½ tsp. smoked paprikaChopped tender herbs (such as parsley or dill; for serving)

Directions

Season 1 cup plain whole-milk Greek yogurt well with kosher salt and stir to combine. Set aside for serving.

Step 2

Heat 1 Tbsp. unsalted butter in a medium skillet over medium. Arrange 2½ cups bite-size pieces country-style bread (from about ¼ loaf) in an even layer in skillet and cook, undisturbed, until golden and crisp, 3–4 minutes. Continue to cook, stirring occasionally, until crisp on all sides, about 2 minutes more. Transfer to a plate.

Step 3

Fill a medium saucepan three-quarters full with water and bring to a bare simmer.

Step 4

Meanwhile, crack 1 of 4 large eggs, room temperature, into a fine-mesh sieve set over a small bowl, letting more liquid part of egg white drain off (this step eliminates the strands of egg white that can form when the egg hits the hot water). Transfer egg to another small bowl. Repeat with a second egg.

Step 5

Gently slide each egg into water in saucepan and cook, stirring occasionally and swirling eggs around in pan, until whites are opaque and set but yolks are still runny, about 2 minutes. Using a slotted spoon, transfer eggs to another plate. Repeat process with remaining 2 eggs.

Step 6

Rinse and wipe out saucepan. Combine 5 garlic cloves, thinly sliced, and remaining 4 Tbsp. unsalted butter in pan and cook over medium heat, swirling pan occasionally, until butter melts, foams, and is just starting to brown and garlic is golden, about 5 minutes. Add 1 tsp. Aleppo-style pepper, ½ tsp. smoked paprika, and a big pinch of salt. Cook, swirling pan often, until spices are fragrant and garlic is golden brown and crisp, about 1 minute. Remove garlicky spiced butter from heat.

Step 7

Divide reserved yogurt between 2 plates and spread into an even layer. Top with bread and poached eggs, dividing evenly. Drizzle garlicky spiced butter over and scatter chopped tender herbs (such as parsley or dill) on top.

Notes

How to Poach Eggs with Confidence and Grace

[s3v3r3dh3ad]

DON FLAMENCO SLANDER‼️🗣

@oohbuggypie THIS IS FOR YOU BITCH LOOK AT THIS CRUSTY RUSTY DUSTY MUSTY HOE AND HIS DAMN CIRCULATION SEVERERS 😭

[spacefjords]

Hello! It's been approximately a billion years, because i really haven't drawn anything that isnt just.. occasionally my own dnd characters, for a long while? and i haven't had anything i've felt like drawing fanart for in ages (maybe i will again one day, but, atm no), so i've just not had anything to post here.

BUT! i'm getting into traditional art again, i'm in my gouache and learning to draw animals era. which is definitely v different from what i've used to post here. but if that's a thing anyone's interested in seeing maybe i'll remember how to post art on the internet again, and give it a shot?