#mushroom chowder

[freshtendril]

Lobster Mushroom White Manhatten Chowder

It has dehydrated Lobster and Oyster mushrooms foraged previously and some of which are campfire smoked. With white tomatoes, white carrot, celeriac, parsley root, potatoes, corn, onion, bay leaf, and thyme excavated from the snow bank in the garden. Also simmered with white wine, sherry and olive oil. Vegan. And so very hearty.

[rabbitcruiser]

National Homemade Soup Day

When the cold winter winds are blowing and snow is rapidly falling, nothing takes the chill away like a bowl of homemade soup! It might seem that making a pot of simmering heaven would require a person to be highly skilled in the kitchen and have a great deal of extra time. But this couldn’t be farther from the truth!

If making homemade soup has always seemed like an intimidating task, just know that it doesn’t have to be. Plus, it’s a great way to feed a large group of people without a lot of fuss. With some clever short cuts and easy, beginner-friendly recipes (happily found all over the internet), it’s entirely feasible to impress family and friends alike with a wonderful creation to celebrate National Homemade Soup Day!

History of National Homemade Soup Day

Soup has been warming the stomachs of the masses for nearly 9000 years, so it’s about time there was a day devoted to it!

One of the smartest choices of the creators of National Homemade Soup Day is that they put it right smack-dab in the middle of winter (at least for people in many places). Since February can be one of the coldest and darkest months of the year, it’s the perfect time to try a hand at creating the perfect homemade soup.

But for people who live in a place where the day doesn’t fall in winter–don’t despair! Homemade cold soups are a tasty option for those celebrating in a warmer climate. Whether with a Gazpacho (cold tomato soup) or cucumber soup, this day can be enjoyed–cold or hot–in any part of the world!

How to Celebrate National Homemade Soup Day

While this day does not discriminate between flavors of soup, it does offer an occasion to celebrate. So it’s time to do more than just open that can of boring, bland, soup! This is a day that is all about celebrating a fresh, healthy pot of homemade soup!

Consider a few different ways to make National Homemade Soup Day a little more special:

Try a New Recipe

Celebrating soup sounds simple – just pour a bowl and start eating, right? Well, that is part of it but not all of it. If you are new to creating culinary masterpieces you can use this day as a motivation to try something different. Make some chicken soup, or tomato, or maybe something more adventurous. That is what today is all about, so experiment and try something new.

Invite Friends and Family to Join In

Already a kitchen wizard? Use this special day to gather up some friends and have a tasting of several different homemade soups.

Or have each person bring one ingredient that can be added into the pot! While waiting for the soup to simmer, read out loud a version of the favorite children’s book, Stone Soup.

Better yet have a cook off! Each friend shows up with their own homemade masterpiece and have a lively night of fun to see whose soup is crowned the winner. The great news is that, really, everyone wins because they get to enjoy all of the deliciousness and comfort that homemade soup has to offer.

Recreate a Copycat Recipe

Sometimes a favorite dish at a restaurant turns out even better when making it at home! Many recipes for famous soups from restaurant chains are now available online to be recreated in a person’s own.

Try making these yummy copycat soup recipes that can be easily found online:

Zuppa Toscana by Olive Garden. Famous for its pairing with soft breadsticks, this twist on an Italian favorite is packed with yummy goodness. A chicken stock base with sausage, kale, and red pepper flakes provide a zesty array of flavors.

Loaded Baked Potato Soup by O’Charley’s. Packed with flavor (and also quite a few carbs!) this soup is sure to please with its cheesy potato base and bacon garnish. Like most soups, this one is tasty when served with buttery bread rolls.

Cullen Skink from Ubiquitous Chip. This soup is named after Cullen, a small fishing town in the northeast of Scotland. One of Glasgow’s favorite restaurants, Ubiquitous Chip, features this comforting treat made from smoked haddock, potato, onion, and spices.

Read a Chicken Soup for the Soul Book

Since homemade soup takes a little bit of time to simmer on the stove, it’s great to have something to do while waiting. So what could be better than reading some short stories from the famous Chicken Soup for the Soul anthologies?!

The books were compiled by Jack Canfield and Mark Victor Hansen, but the stories themselves were written by people all over the world. Some authors are famous while others are simply average people with extraordinary or entertaining stories to share that bring comfort to the soul.

Source

[rubys-kitchen]

Vegetarian “Clam” Chowder

Chef’s Notes: Thick soup once it gets the cream. Mushrooms are the “clams”. And it’s actually really cool the idea of this. And the starchy water is important for even more thickening and flavor. You could use an alternate milk, but I think it’ll add unnecessary flavors into it.

Ingredients

Soup

2 tbsp +  2 tbsp vegan butter, divided

1 tbsp extra-virgin olive oil

1 lb cremini mushrooms, sliced

Kosher salt

1 medium yellow onion, chopped

2 medium carrots, thinly sliced into rounds

4 garlic clove, minced

1 tbsp miso paste (I used white miso)

1/2 cup white wine

2 cup water

2 lb Yukon gold potatoes, peeled and chopped into roughly ¾-inch cubes

1 bay leaf

1/2 tsp dried thyme, to taste

Chopped parsley leaves, for serving

oyster crackers, for serving

Cream Sauce

2 large russet potatoes, peeled and chopped

1 tsp salt

2 cup of potato water

1/2 cup powdered milk (or however much it takes to make 2 cups)

If you want to be vegan, use 2 cup nut milk instead of the water+milk

Instructions

1. In a medium pot, melt 2 tablespoons of the butter over medium-high heat.

2. Add oil and mushrooms and season with salt. Cook, stirring occasionally, until mushrooms are tender and any liquid they’ve given off has evaporated, about 5 minutes.

3. Transfer mushrooms to a plate.

4. Melt remaining 2 tablespoons of butter over medium heat. Add onion and carrot and cook, stirring occasionally, until onions are softened, about 3 minutes.

5. Add garlic and cook, stirring, until lightly toasted, about 2 minutes.

6. Stir in miso.

7. Add wine to pot and increase heat to medium-high. Bring to a boil and cook until wine evaporates, about 3 minutes.

8. Add water, Yukon potatoes, and bay leaf to the pot. (There should be just enough water to cover potatoes; add a little more as needed.) Season with salt and bring to a boil. Cover pot, reduce heat to medium, and simmer until potatoes and carrots are tender, about 10 minutes.

Continue cooking while this simmers. Turn heat to low and do a very low simmer once vegetables are tender.

9. In a small saucepan, cover russet potatoes with at least 1 inch of water. Season with 1 teaspoon salt and place over medium-high heat. Bring to a boil, reduce heat to medium, and cook until potatoes are very tender, about 7 minutes. Drain.

10. Transfer cooked russet potatoes to a blender. Add almond milk. Puree until smooth.

11. When soup vegetables are tender, uncover the pot, remove bay leaf. Add potato cream, mushrooms, and dried thyme; stir to combine. Season with salt and thyme to taste.

12. Ladle soup into bowls and top with parsley and oyster crackers.

[cathrynvirginia]

Bay Scallop Chowder In this seafood chowder, scallops and mushrooms are sauteed in white wine and butter before adding them to a creamy chicken broth and vegetable soup base seasoned with parsley and thyme.

[literaryvein-reblogs]

Writing Reference: A Historical Menu

Origin — Food — Drink

1900 — tacos, quiche, schwarma, pizza, osso bucco, paella, tuna, goulash, hamburger, mousse, borscht, grapefruit, éclair, chips, bouillabaisse, mayonnaise, ravioli, crêpes, consommé — Coca Cola, soda water, riesling

1800 — spaghetti, soufflé, bechamel, ice cream, kipper, chowder, sandwich, jam, meringue, hors d‘oeuvre, welsh rabbit — tequila, seltzer, whisky

1700 — avocado, paté, muffin, vanilla, mincemeat, pasta, salmagundi, yoghurt, kedgeree — gin, port, champagne, brandy, sherbet

1600 — omelette, litchi, tomato, curry, chocolate, banana, macaroni, caviar, pilav, anchovy, maize, potato, turkey, artichoke, scone — tea, sherry, coffee, sillabub

1500 — marchpane (marzipan), whiting, offal, melon, pineapple, mushroom, salmon, partridge

Middle English — venison, pheasant, crisp, cream, bacon, biscuit, oyster, toast, pastry, jelly, ham, veal, mustard, beef, mutton, brawn, sauce, potage, broth, herring, meat, cheese — muscatel, rhenish (rhine wine), claret, ale

Old English — cucumber, mussel, butter, fish, bread — beer, wine, water

The evolution of terms for food and drink is an interesting reflection of the history of cultural contact between English-speaking countries and the rest of the world (G. Hughes, 1988).

Source ⚜ Food History ⚜ Writing Notes ⚜ Writing Resources PDFs

[somik-severinka]

Functional Pressure Cooker and 9 homemade dishes

Colors - 6 +1 simlish

Soups - mushroom, bean and chowder

Diet dishes - steamed vegetables, salmon and vegetables, chicken breasts and vegetables

Main dishes - pasta with meat, meat stew, chicken breasts with rice

DOWNLOAD ON PATREON

or CURSEFORGE

🕓🔻

Early Access “Gourmet” and “Restaurateur” April 6

Early Access “Taster” on April 13

🔓Public release on Curseforge on April 28

[teaboot]

What's your favourite kind of tea, and your preferred tea snack to go along with it?

Black peach boba tea with passionfruit popping boba, ideally with extra-mushroom pizza or deep-fried crab and avocado! Oooooh or spicy crab sushi with the orange eggs on top. OR PIEROGI. Or grilled cheese. Ooh or seafood chowder. Or my mom's coconut-chicken soup. OR MUSHROOM LO MEIN AND SPRING ROLLS. Or calamari. Or or or or

[elinorasims]

Build | Strangerville | Ziggy's Diner

Lot Info

Type | Restaurant Lot Size | 30x20 World | Strangerville Value | 94,857 Baths | 3 CC | No Packs | Unrestricted Ziggy's Diner is a classicly retro mashup of Googie and passenger train inspired styles situated in Strangerville Plaza.

Ziggy's is a compact restaurant and bar combo with a Strangerville twist: classic red booths and an elongated mid-century modern bar layout meets sci-fi inspired and 50's-kitsch inspired cluttered decor..

It's giving the diner from the movie 'Paul'. I hope. lol

Ziggy's has a fully customised menu featuring some Mountain States inspired comfort dishes and some American classics (full menu below the cut).

DOWNLOAD >>

Interior Tour

Bar

Staff Areas

Floor Plan

| hi my loves

hopefully you like this one- it was super fun to build and I'm finding my feet a bit more building for this save, i think!

it's been playtested (briefly lol) and should be fully functional and a smooth enough restaurant experience for your sims to enjoy.

i love Paul so much aha we watched it this past weekend and i was immediately like 'yup. gotta go do a strangerville build now.'

| dag dag fn. <3

Ziggy's Diner Menu

Drinks water ; lemonade ; milk ; orange juice ; coffee ; cream cola ; fizzy fruity drink ; pitch black ; root beer float ; soda ; tang and zing ; boiler room ; eapa ; juice on the rocks ; wrench ; galactic vita-water ; silent film ; sour punch ; sunset valley ; alien juice ; cupid juice ; space energy drink ; jet juice

Appetisers chips and salsa ; mac and cheese ; bowl of olives ; bread roll ; french fries ; whole wheat bread ; popcorn shrimp ; garden salad ; cheesy bread ; grilled plantains ; seafood chowder ; soft shell crab cake ; empanadas ; watermelon salad

Mains mac and cheese ; chicken nuggets ; popcorn shrimp ; baked potato ; hot dog ; lobster roll ; veggie burger ; chicken and waffles ; fried chicken sliders ; mushroom waffles ; sausage and peppers ; scrambled eggs with bacon ; seafood chowder ; tofu dog ; fish tacos ; hamburger ; fried fish ; pancakes ; aubergine Parmesan ; sweet corn pizza ; mushroom steak ; french toast ; vegetable chilli ; egg white omelette ; mushroom soup ; bbq ribs plate ; blackened bass ; gumbo ; steak

Dessert neapolitan ice cream ; rainbow sorbet ; vanilla ice cream ; alien fruit tart ; cream filled donut ; cream snack cake ; honey cake ; plain waffles ; rainbow brownies ; hamburger cake ; chocolate chip cookie ; apple pie ; banana cream pie ; pumpkin pie ; simcity cheesecake ; fruit cobbler

[river-selkie]

Recipes for Water Based Kintypes

These are recipes I enjoy that make me feel more otter or things that I think would! This is pretty anthromorphic since I am eating human food, but I hope this is still helpful!

Not taking requests for other types of therians/kintypes since this was a lot of work, so sorry!

Shellfish - Including Cephalopods

Clam Fritters

Grilled Cockles

Clam Chowder

Baked Scallop Shells

Cajun Seafood Boil

Garlic Butter Razor Clams

Bouillabaisse

Spanish Paella

Crawfish Linguine

Shrimp Ceviche

Spicy Stir Fried Squid

Ikayaki (Japanese Grilled Squid)

Squid Ink Pasta With Shrimp

Jellyfish Salad (Putting This Here)

Salt and Pepper Cuttlefish

Raw Oysters on the Half Shell

New England Fried Clams

Maryland Crab Cakes

Lobster Thermidor

Yangnymeon Gejang (Spicy Raw Crab)

Sailor Style Mussels

Seafood Okra

Shrimp Platter

Finned Fish

Cioppino

African Fish Stew

Trout With Garlic Lemon Butter Sauce

Miso Glazed Salmon

Unagi Don (Grilled Eel Rice Bowl)

Oden (Japanese Fish Cake Stew)

Foil Pack Halibut

Tuna Onigiri

Sardine Pasta

Authentic Anchovy Caesar Salad Dressing

Mediterranean Style Fish Soup

Salmon Ochazuke (Tea Rice)

Fish Tacos

Garlic Butter Baked Tilapia

Pan-Seared Halbut with Caper Sauce

Crispy Pan Fried Tilapia

Herring and Pumpkin Pot Pie

Creamy Fish Chowder

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Pan Seared Tilapia

Clay Pot Fish and Tofu

Indian Fish Masala

Spicy Green Masala Fish Fry

Spicy Salmon Crudo

Oven Fried Catfish

Lemon Butter Pan Seared Trout

Non-Fish Meat

Fried Frog Legs

Rabbit Cacciatore

Chicken Chasseure

Escargot (Snails)

Human Safe Kibble Recipe

Chicken and Dumplings

Wood Roasted Whole Duck

Peking Duck

Honey, Soy, and Ginger Duck

Doro Wot (Ethiopian Chicken and Egg Stew)

Cantonese Soy Sauce Whole Chicken

Chinese Chicken and Mushroom Soup

Scotch Eggs

Vegetarian, Vegan, and Plant-Based

Wakame (Seaweed Salad)

Tofu "Salmon" (Consider using rice paper and seaweed as "skin")

Beer Battered Vegan Fried "Fish"

Sweet and Sour Vegan "Fish"

Braised Lotus Roots

Korean Marinated Eggs

Caramelized Garlic-Chili Lotus Stems With Mung Bean Noodles

Sauteed Baby Bok Choy (Saw some otters IRL eating these raw)

15-Minute Zucchini, Pea, and Watercress Minestrone

Vegan "Fish" Pie

Vegan "Fish" Sauce

Vegan "Eel"

Vegan Takoyaki (Octopus Balls)

Nori Wraps

Bean Curd Sticks

Vegan "Tuna" Salad

Watercress Soup

Tofu Pot Pie

Seaweed and Tofu Fritters

Vegan Garlic Butter "Scallops"

Oyster Mushroom Skewers

Seaweed Miso Soup

Cold Noodles in Icy Broth

Marinated Bean Curd with Kelp

Miso Garlic King Oyster Mushrooms

Old Bay Potatoes

Egg Fried Rice

Chewy Potato Noodles

Desserts

Hot Buttered Apple

Melon Ice Cream Soda Float

Frozen Fruit Shaved Ice

Lemon Snow Pudding

Summer Fruit Salad

Blue Jello Cloud Mousse

Kelp Nougat Crunch

Frozen Whipped Jello

Taiyaki (Fish Shaped Sweet)

Soda Float

Cloud Coconut Jelly

Haupia (Coconut Milk Squares)

Raindrop "Cake"

Any Shaved Ice

Lemon Posset

Fruit Filled Spring Rolls

Drinks

It stopped letting me attach links so names only here.

Clamato Juice

Alcoholic: Micheladas

Wheatgrass Juice

Cucumber, Lemon, Mint, and Ginger Water

Coconut Milk Brazilian Limeade

Ocean Water Punch

Alcoholic: Seafood Bloody Mary

Watercress and Honey Tea

Kombu/Kelp Tea

Shellfish Broth

Blue Raspberry Iced Lemonade

Hwachae (Korean Watermelon/Fruit Punch)

Agua de Pepino (Cucumber Agua Fresca)

Fish Bowl Punch

[chocodile]

Thought it would be fun to illustrate some Amaranthine cuisine from various regions (and time periods). Long writeups under the cut!

Western Kingdom Cuisine: Northern Upper Class

The cultural cuisine of the northern part of the Western Kingdom is shaped by the region's harsh, snowy climate. The cold meant that it was easier to keep food from spoiling, but hard to find it in the first place. During the warmer spring and summer months, food would be collected and then salted, dried, pickled, or otherwise preserved in order to last through the winter. Red meat is their primary dietary staple, and is served in a wide variety of ways, including raw and engastrated. Dairy is also common in all forms -- cheese, butter, milk, and as a component of common sauces and chowders (another cultural favorite, and great way to use up leftovers). Alcohol is also common, with a favorite cultural drink being a spiced, warmed fermented milk with a flavor similar to eggnog.

Northern dishes prioritize making use of all parts of the animal, especially nutrient-rich organ meats and fat. As a landlocked region with few rivers, fish is somewhat uncommon, but not unheard of, especially salted or pickled fish shipped in from the south. Also, as mentioned before, eating animals, including "one's own kind", is not taboo at all in this region. In such harsh climates, turning one's nose up at a filling meal is seen as ridiculous.

When good meat is available, though, presentation can get a little… creative. Or, as some might describe it, obscene. Feasts for nobles often involve whole roast hogs stuffed with turkeys stuffed with game birds stuffed with exotic, imported pickled fish, ground meat sculpted into strange and creative shapes, and other ostentatious displays. If a nobleman's chefs can do something artistic with the meat that his guests have never seen before, it's considered very impressive. Of course, to foreigners, a western kingdom noble's banquet can look rather nightmarish and grotesque. Such displays of excess are generally the realm of the wealthy, but most families will still celebrate with a "turducken" or similar engastrated roast once a year during winter feast.

Fresh fruits and vegetables make up only a small component of northern dishes. Berry preserves and pickled vegetables are prepared during the summer months, but the only "fresh" vegetables accessible during colder months are hardy root vegetables and tubers harvested from geothermal caves. Mushrooms, also harvested from the caves, are eaten in many forms.

Bread made in this region is typically very hard and dense. This "thickbread" is intended to be soaked in gravy, milk, or soup to soften it and make it more palatable. Attempting to eat the bread without softening it is a clear indicator that someone is a foreigner, or perhaps so poor that they can't afford a proper meal. Some "thinbread" is baked slightly softer and intended to be eaten in slices, but culturally, it's still expected that you put some sort of gravy or spread on it so that you don't look like a confused foreigner or destitute peasant.

For dessert, northerners often eat dessert breads soaked in sweetened, spiced cream and topped with berry preserves and candied mushrooms. Berry tarts are also made with preserves during colder months and fresh fruit during summer months, and are associated with spring, celebration, and hardship ending. These berry tarts are often eaten at celebratory dinners at the end of winter and given to students after finishing exams.

Many residents of other territories find traditional northerner food a little overwhelming due to how rich and dense it is. It can certainly take some getting used to. Eastern Kingdom residents tend to find northern cuisine especially nightmarishly grotesque and barbaric due to their cultural views around meat. However, with increased trade and travel over the last few decades, northerner food is beginning to look more like the food from the rest of the Western Kingdom, and some of the more offputting cultural practices like the ostentatious engastrated meatcraft and inedible-unless-softened bread are becoming somewhat less popular.

Eastern Kingdom Cuisine: Coastal Citydweller

The Eastern Kingdom's cuisine is similarly influenced by their climate. The desert that spans much of the region meant that, aside from its sparkling oasis cities and rim of fishing towns along the coast and major river, many residents traditionally lived a nomadic lifestyle. Additionally, unlike the Western Kingdom, they absolutely do view "eating your own kind" as tantamount to cannibalism, which meant that most red meat was only consumed during times of desperation or occasionally during holidays/rituals, though the latter is mostly seen as a weird unsavory rural thing.

The Eastern Kingdom's meat taboo generally does not extend to fish, shellfish, and insects. Fresh fish and shellfish are routinely consumed near the coast, often seared in olive oil and spices and served over a couscous-like grain base, and a salty paste made of fermented fish is smeared on bread in interior regions. Beetles coated in chopped nuts and chili powder and dried, and honeyed crickets are also popular snacks.

Eastern Kingdom cuisine also involves a lot of nuts, beans, and seeds as major dietary staples. These foods are long-lasting, spoilage-resistant, nutrient-rich, and grew easily along the banks of the kingdom's major waterway and oases even before cities settled there. These three food groups are found in nearly all of their cooking. Nuts and seeds are baked into bread and desserts but also mixed into stir fry-type dishes to add protein. A common dessert and trail snack consists of dried dates mixed with walnuts. Dates and figs are also made into jams and eaten spread over bread or as a component in sauces.

Vegetables and fruits, as well as olives, were grown in grand, sprawling, aqueduct-fed gardens in oasis cities and on riverbanks. Cacti, once cultivated extensively by ancient nomads, are served chopped and glazed with honey, another dietary staple.

Dairy, derived from pack animals used by nomads, is also somewhat common, though difficult to transport without spoilage. It is paradoxically seen as a practical, basic food by nomads and farmers, who can milk it directly from its source, something of a luxury by city-dwellers.

Additionally, the Eastern Kingdom's sprawling coastlines mean an extensive seafaring presence. As a result, they have brought back many novel plants from far afield to be cultivated in the Eastern Sultan's personal palace garden. Among these: cocoa beans, which are refined into a spicy energizing herbal drink similar to coffee. "Chocolate houses" serving this drink can be found throughout larger cites, sometimes mixing the cocoa drink with more familiar sweetened cactus juice to stretch the expensive cocoa powder further.

Post-Fall Cuisine: Ironfrost Middle Class

The society that eventually emerged after the fall of the Old Kingdoms was quite different from what came before. Though discovery of ironworking led to the rise of industrialization--processed food and automated canning, among other innovations-- the harsh, permanent winter that eventually consumed most of the continent meant that cuisine never reached the levels of decadence it had in the Old Kingdoms. This is especially true of the working class in Ironfrost, whose rather dreary cuisine is shown here.

Limited accessibility of fresh fruits and vegetables--grown in engineered greenhouses or shipped in from the far south over increasingly long distances as the cold spread southward--meant that nearly all vegetables are eaten canned. Many, especially those in rural northern towns that lacked greenhouses, may have never even seen a fresh tomato or head of lettuce before. (The City of the Sun produces fresh fruit and vegetables for the far north--including exotic apples in nigh-extinct Old Kingdom varieties--but cutting a trade deal with the reclusive city-state can be difficult due to the whims of its elusive cultish leader.)

The one exception? Mushrooms. Like the Western Kingdom northerners that lived there before them, Post-Fall societies came to rely heavily on harvesting edible mushrooms from the geothermal caves below the tundra. Mushrooms are a crucial dietary staple and can be roasted, pickled, fried, pureed, or even candied. Many of the more specialized cooking styles such as candying were passed down by survivors of the fallen Western Kingdom, thought the passage of time and changing availability of spices and other ingredients have rendered many recipes quite different from their ancestors.

Fresh meat is easier to access and easier to preserve with minimal loss of taste or texture thanks to the frigid weather providing easy "refrigeration" by way of outdoor iceboxes. However, a whole, freshly-cooked roast is still considered a rare treat for most, especially for the mine and factory workers living within the dense industrial labyrinths of Ironfrost. Canned and dried meats are popular due to being less sensitive to spoilage when kept indoors or transported across different climates.

Overall, the heavy reliance on dried and canned food means that most available ingredients are ugly, mushy, and lacking in natural taste due to the extensive preservation process. As a result, stews, loafs, and casseroles are common, as well as jellied aspic dishes. Any manner of preparation that can hide the appearance of limp, shriveled vegetables or disguise the taste of eating the same salted meat every day is useful. Creative meat presentation, such as sculpting ground meat into fun shapes, decorated meatloaf, and ornate aspic molds is another cultural holdover passed on by Western Kingdom survivors, though in the current day it's associated more with the middle or lower middle class rather than nobility. It is now more of a way to make the most out of poor circumstances than to impress fellow nobles at parties.

(Side note, not pictured: Modern day Ironfrost elite tend to favor very plain dishes made out of fresh food, garnished with sliced fruit--the mere fact that they can access such exotic fare makes their wealth self-evident! An aspiring elite with limited funds can choose to rent a bowl of Sun City apples or even an elusive pineapple to impress party guests instead.)

One of the few pieces of Eastern Kingdom food culture that survived to the present day is chocolate, though like Western Kingdom dishes, it is now quite different from its original form. These days, cocoa is blended with fat and sugar and eaten as a dessert: chocolate. This has caused its popularity to explode. Chocolate bars are incredibly popular for their delicious taste and portability, and cakes and cookies made with chocolate are coveted by the poor and wealthy alike. Of course, the cold climate means that cocoa beans can only be grown in specialized greenhouses, and the owners of these greenhouses are keen to charge a premium for access. Ironfrost and The City of the Sun are the two major cocoa producers and it's not unheard of for Ironfrost soldiers to bully smaller cocoa growers out of business to maintain their near-monopoly. Still, hidden cocoa grows scattered around the tundra ensure that a large supply of "bootleg" chocolate remains on the menu--just don't get caught with it in Ironfrost territory.

[rabbitcruiser]

Soup It Forward Day

Providing warm meals fosters compassion, supports vulnerable populations, and strengthens community bonds through acts of kindness.

What could be simpler than making the world a better place, spreading love and generosity, with a bowl of soup?! That’s right, kindness comes in many forms and in this case, the theme is all about giving a “Hug in a Bowl”. And there’s something wholly satisfying about enjoying a warm, hearty cup or bowl of soup that has been lovingly prepared and shared by someone who cares on Soup It Forward Day. 

History of Soup It Forward Day

The idea behind Soup It Forward Day came through the creative work of Soup Sisters, a non-profit organization in Canada that has been working hard since 2009 to address the hunger crisis. With the knowledge that soup is one of the most nourishing, well-balanced meals that can also be offered in large quantities and is affordably priced, this group started Soup It Forward Day in 2018 with the purpose of encouraging more people to provide soup donations to charities on the front lines.

The term ‘soup it forward’ is a play on the phrase ‘pay it forward’ that was first made popular in the 20th century but became part of pop culture more recently through the movie of the same name that was released in 2000. With the idea of making the world a better place and caring for people first (rather than “paying it back”), in this case, the concept has been applied to sharing a meal of soup with someone who needs it.

With the hope of continuing to tackle the rampant food insecurity that is sweeping through communities, Soup It Forward Day encourages individuals, families and groups to get involved in three simple ways: making soup, sharing soup and giving soup.

How to Celebrate Soup It Forward Day

Several types of opportunities exist for getting involved with Soup It Forward Day, getting started with some of these ideas:

Host a Soup-Making Event

Groups, businesses and others who want to participate in Soup It Forward Day might choose a soup-making event that fosters friendship and community while making a difference for someone who needs a hot meal. Gather donations for supplies and consider partnering with a cooking school or others with industrial kitchens to make and then deliver “Hugs in a Bowl”. Those in Canada can find more information about locations that sponsor these events through the Soup Sisters website.

Support a Soup Kitchen or Food Bank

Even those who aren’t interested in a cooking event can be involved with Soup It Forward Day by supporting a local soup kitchen, food bank, homeless shelter or other place that serves food to those in need. Contact the organization to find out what kind of donations they need – often canned soup is welcomed – and then organize a food drive to boost the supplies that are needed. While this day takes place in the early spring, many food banks find themselves short on supplies in mid-winter, so that might be another good time to act!

Source

[itsnotmourn]

rambles on the sm7 sneakpeaks

IM FREE IM OUT OF CLASS ok let me ramble and be incorrect

santa claus found in the woods

this could hint a lot of things at the same:

main setting is in the forest

as it's been revealed that the characters will be wearing winter wear and that it's in the northen hemisphere, the timeframe is (nearing) christmas

the missing kids will be found in the forest by the police and/or parents at the end

related to the cult, a dead body is discovered (which will appear irrelevant until you get to the fungus ant)

santa dies again rip

chowder va forth-wall break

a screenshot from chowder (see youtube link) where the forth wall is broken; i hope something similar happens in the episode! probably due to the psychedelic mushrooms

and/or maybe because they were found dirty (i know the below was a simple joke, i was thinking this to be a continuation of the joke ahah)

gumball reference

well known for its multi-stylisation of characters (both 2D and 3D), i wonder if the kids, through their hallucinations, will get a moment of 3D too lol

otherwise, no idea

doom screenshot

uhmmm no idea specifically but doom is a game (links back to kids hallucinating dnd sessions) + doom as a concept (cult is mostly a doomsday cult)

ophiocordyceps unilateralis + ants

a foreshadowing of zombies apocalypse in later episodes (which has longtime been hinted at in doodles and such). i'm not certain if there will be an emphasis on this in the episode but rather something sneaky at the end

defeating the zombies may be a challenge as it has spores (aka the number of zombies will increase quick from spores AND (or maybe) the classic bite-infection). the fungus thrives in warmer/humid temperatures so if there is a zombie apocalypse... best it not be in summer!

i won't be surprised if the spooky month fungus is just a fictional/inspired one though!

singer + singing in the rain

woah..... musical..... no idea really

edit: actually. maybe the kids hear singing in the woods, which leads to the hansel and gretel themes and explains why they were inside a building

maybe it rains a little bit while the kids are in the forest which explains the next point:

peanut butter baby going ah

brown reminds me of mud + the characters being in the forest during winter + new ref sheets including a "dirty" variation (found on public twitch stream) -> kids will probably be found dirty as a result

game screenshot

no idea what this is from but it affirms my dnd belief with the class system of mages/rogues/warrior etc.

psilocin on winter background

psilocin is found in most psychedelic mushrooms with a notable side effect being visual hallucinations.

lots of mushrooms today! makes sense considering this sneakpeak that pelo has shared with us (sneaky mushroom at ross' foot).

my thinking is that the kids accidentally stumble upon some mushrooms, which makes them hallucinate them into believing they are in a DND-inspired world

hinted at with D20 dice gif pelo sent + the most recent public twitch stream where pelo revealed that DND will be involved, renamed as TNT)

(and while of course not every person will have the same experiences, i think what happens is that they will all influence the other lmao)

and then winter background for the winter setting

granny frump

known to be a witch and likes playing tricks, probable hint of the antagnoist of the episode though i wonder if the tree has more villainous value

likely a witch character because the episode has themes around hansel and gretel

and this public sneakpeak continues that thinking

though, i wonder if the witch and candy house shenanigans were also hallucinated

the maid

idk my first thought is carmen and richard lol the wealthy bastards

en familia con chabelo

children's and family television show; no idea about this!

scooby-doo

idk maybe the kids get chased which manifests this classic reference

birch trees and eyes

always have been referenced about with the cult, really

i can't remember where so i might be pulling this out of my ass: the eyes has been referred/mistaken to as a tree/forest somewhere ??? idk. might explain why skidad was a woodcarver

there's also this so

i wonder if any of the eye markings start following characters... spooky...

parents and kids

a lot of people are speculating that this will be a pump/susie parent reveal (note the family gender and possibility of christmas which means parents coming over for the holidays)

i ALSO think it's a general hint of parents reuniting with their missing kids. considering the picture, perhaps pump and susie are last ones to be picked up, watching everyone else with their mother/father except them

but at least grandpa is there, hopefully

marisa from touhou

points again with maid outfit + witch theme... maybe marisa (or coughs mary) cameo in the background again :]

[wellntruly]

What's up friend So the salmon chowder recipe you posted on here a while ago has since become a beloved family favorite. Mom asks me to make it all the time whenever we're all together. It's the perfect treat on a cold, rainy day and I can't thank you enough for sharing it. However, I must confess that mine is not the original recipe. I have made some...... modifications While the soup is simmering, drain a 14.5oz can of sweet corn in a colander. Stir it in with the cream and fish during the final step Also I find half&half works just as well as light cream Also i use canned salmon without shame. You were so right, chum salmon is where it's at for this. Anyway. As a show of appreciation I offer you a soup recipe in kind. May it bring you and yours as much joy as yours has brought me and mine \o/ TOM KHA, KING OF ALL SOUPS 1 tbsp coconut oil 1/2 yellow/white onion, thinly sliced 2 cloves garlic, chopped (add more if you like garlic (you should be adding more)) 3x 1/4 in slices ginger OR galangal if you can find it 2x Thai chili peppers OR half a red jalapeno, sliced (I've also used Scotch bonnets with some success but they tend to be a little smoky. Habaneros are just too much.) 2 tbsp Thai red curry paste 1 stalk lemongrass, pounded with the side of a knife and cut into 2 in long pieces 4 cups chicken broth 4 cups (2 cans) coconut milk, full fat and unsweetened 2 medium chicken breasts (~1 lb), cubed OR substitute 1 lb shrimp or cubed extra-firm tofu if you want 8 oz white mushroom caps, sliced 1-2 tbsp coconut sugar 2-3 tbsp lime juice (about a whole lime's worth if you're squeezin' it) 1.5-2 tbsp fish sauce 2-3 green onions, sliced thin fresh cilantro, chopped for garnish

>Heat the coconut oil over medium in a good size pot. >Add the onion, garlic, hot chilis, galangal/ginger, lemongrass, and red curry paste and cook for 5 mins or until onions soften. Make sure to stir frequently so you don't burn the curry paste. >Add chicken broth and bring to a boil, then reduce heat and simmer uncovered for 30 mins. >After the half hour is up, strain out the aromatics and discard if you don't want them in the finished product. Or keep them in there if you're feeling adventurous, I'm not your dad. >Stir in the coconut milk, chicken (or shrimp/tofu), and mushrooms. >Simmer until the protein is cooked through. Chicken should not be pink, but shrimp should. Know the difference! >Then add fish sauce, coconut sugar and lime juice to taste. My golden ratio is 2 tbsp sugar, 3 tbsp lime juice (the whole damn lime), and 2 tbsp fish sauce, but your tastes may vary. >Cook just another couple minutes, then ladle into bowls and serve topped with scallions and cilantro. This soup is one of my favorites because it has literally every single flavor at the same time. It's bright and beautiful and really nice for summer evenings. Enjoy.

Oh and if this blows up you can check out my Warhammer paintjobs and bad hockey opinions at jfenris.bsky.social

Yessssss, elated to receive a tom kha recipe, such a quality soup!!!!! SOUP EXCHANGE, SOUP EXCHANGE!

[orig Buttery Salmon Chowder, from 2017 wow! 8 years of chowder]

[tsukikonikushimi]

Avatar the Official Cookbook of Pandora (Recipe Masterlist)

I have finally gotten my hands on the cookbook. So there are four chapters, I will start posting them, but with what should i start?

Further down there's the list of recipes, if somone wants a specific one, write it down in the comments.

Omatikaya Offerings: (11/11) -> COMPLETED

1st Recipe -> OVUMSHROOM BURGER: Here

2nd Recipe -> FORAGED FRUITS BREAKFAST: Here

3rd Recipe -> HALLELUJAH MOUNTAIN CUPS: Here

4th Recipe -> WOODLAND MUSHROOM RAMEN: Here

5th Recipe -> PARADISE COCKTAIL: Here

6th Recipe -> TACO SURPRISE: Here

7th Recipe -> RAINFOREST SOURDOUGH TOAST: Here

8th Recipe -> GREEN SHAKSHUKA: Here

9th Recipe -> BOTANIST’S LUNCH BOWL: Here

10th Recipe -> HUNTERS’ TRAIL MIX: Here

11th Recipe -> HARMONY SALAD: Here

RDA Rations: (14/14) -> COMPLETED

1st Recipe -> FRONTIER PANCAKES: Here

2nd Recipe -> WARRIOR "WINGS": Here

3rd Recipe -> HELL’S GATE CORNBREAD MUFFINS: Here

4th Recipe -> RDA CORN RIBS: Here

5th Recipe -> LOCKED AND LOADED TORTILLA CHIPS: Here

6th Recipe -> UNOBTANIUM ENERGY BITES: Here

7th Recipe -> BRIDGEHEAD CITY BURGER: Here

8th Recipe -> HYBRID MAC ‘N’ CHEESE: Here

9th Recipe -> SUPERCHARGED STEAK: Here

10th Recipe -> BASE CAMP BAKED PASTA: Here

11th Recipe -> COMMAND CENTER CHIPS AND DIP: Here

12th Recipe -> SKIPPER STEW: Here

13th Recipe -> INTERSTELLAR SOUP: Here

14th Recipe -> SCRAMBLED TOFU WRAP: Here

Metkayina Bounty: (12/14)

1st Recipe -> SMOKED TROUT ROLLS: Here

2nd Recipe -> ZESTY SEAWALL SKEWERS: Here

3rd Recipe -> NA’VI SUPER SMOOTHIE BOWL: Here

4th Recipe -> SPICY SQUID MORSELS: Here

5th Recipe -> SEA SHIMMER POKE BOWL: Here

6th Recipe -> REEF BITES: Here

7th Recipe -> SEAGRASS TOFU STACKS: Here

8th Recipe -> OCEAN ORZO: Here

9th Recipe -> ZINGY FLASH-FRIED SHRIMP: Here

10th Recipe -> DIVER’S BOUNTY PASTA: Here

11th Recipe -> CATCH-OF-THE-DAY GIANT COUSCOUS: Here

12th Recipe -> CLAN CHOWDER: Here (Poll for next time) NEW!!

TBA

Clan Feasts: (11/11) -> COMPLETED

1st Recipe -> HALLELUJAH CELEBRATION CAKE: Here

2nd Recipe -> LUMINESCENT ICE POPS: Here

3rd Recipe -> CHOCOLATE BARK OFFERING: Here

4th Recipe -> PANDORAN PARTY PLATTER: Here

5th Recipe -> BLUE SEAS TEAR-AND-SHARE GARLIC BREAD: Here

6th Recipe -> HOMETREE PLATTER: Here

7th Recipe -> PURPLE SKY COOKIES: Here

8th Recipe -> SWEET AND STICKY CHICKEN: Here

9th Recipe -> CELEBRATORY CLAN ROAST: Here

10th Recipe -> SANCTUARY STEW: Here

11th Recipe -> TOTEM DIP: Here

Omatikaya's recipes:

RDA's:

Metkayina's:

Clan's:

[baiika]