#parsley alternative

[fionacaroline]

Arugula Hummus Recipe Classic hummus gets a little kick with the addition of peppery arugula. Serve this as a dip or sandwich spread. salt and ground black pepper to taste, 1/4 cup tahini, 1 can garbanzo beans drained, 1/4 cup packed arugula, 2 cloves garlic, 2 tablespoons olive oil, 1/4 cup lemon juice

[cr1ms0nesp3ra-ac3]

Yet an another art wip is here rn. Soooo I decided to draw Parsley,from @autisticdoodlist 's NIKKOMORI AU btw,so this will probably take long so.. ye,stay tuned for the results!

[savourygoodness]

Spinach-filled Kalitsounia

[mizukagami-takamagahara]

Kajun made her playable debut as a 3⭐ character in BBDW. As with (almost) every character in the game, she had three character artworks in the files of the game, and one special artwork for for when the player maxed out her character.

Despite what one can find in the game's files, when the game was actually active, only one art and the maxed art were obtainable for any given character. With most of them, the second art listed in the files became their default art. Interestingly, this isn't the case with Kajun; her default artwork, and the only costume available to her at the start of the game, was her third artwork. Later on, her first art was released as an additional costume- but that second art/costume was never made available.

Kajun's base outfit in the game is the outfit she wears in her Variable Heart and Central Fiction appearances. This seems to be her default look.

Her next art, listed as first in the files, shows her in her Torifune Winter Uniform, as she appears in her debut in Remix Heart and her Remix Gaiden appearances. As said, this outfit was released as a costume for her unit near the end of BBDW's lifespan.

The remaining art, listed as her second art in the files, depicts her in her winter uniform with a different coat. As far as I know, she's never been seen in this outfit before.

I find it interesting that they chose to make a new outfit for her instead of using her Torifune Spring Uniform, as she appears in the later volumes of Remix Heart. I assume this was for the sake of character animation- the Spring Uniform doesn't have the same silhouette as these three, as it lacks a jacket.

Throughout her card art I believe she's depicted in a Sector Seven research station near a Cauldron, but to be honest I'm not certain of this.

In her final/maxed artwork, I'm almost certain she's in a Sector Seven hallway, but the lighting throws me off, so I can't be positive.

[invoke-parlay]

My herb jungle! I want to repot everything in smaller containers still into a bigger size before winter, but we’ll see. I need soil. And worms for the compost. And containers. But we’ll get there!! The chives are doing so good now and I have unlimited parsley, basil, thyme and lemon thyme, summer savory and various mints. The rosemary and oregano were slow starts but they’re coming along! I have sweet Annie as well that I’m not really sure what to do with.

August 26, 2023

[goreburdenedaa]

I just tried this beyond sausage & egg + mozzarella cibatta breakfast sandwich at my local caribou coffee & it hella SMACKED

[troyholden]

Baked and Poached Tilapia

This recipe makes a marinade for fish with lemon juice, parsley, and ground coriander seed. 2.5 teaspoons ground coriander, 1 roma tomato diced, 4 fillets tilapia, 1/4 cup fresh lemon juice, 1.5 teaspoons dried parsley

[feetmanseoul]

Salt-Free Seasoning Recipe This salt-free seasoning is a great alternative to salt for those on a low-salt or heart-healthy diet. 1 pinch celery seed, 1/8 teaspoon ground cumin, 1 pinch dried rosemary, 1 pinch cayenne pepper, 1/8 teaspoon dry mustard, 1/4 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1/2 teaspoon ground black pepper, 2 tablespoons garlic powder, 2 tablespoons onion powder

[glennnetwork]

Herby Roasted Potato Wedges This recipe is an easy alternative to mashed or boiled potatoes. Potatoes are roasted in the oven with fresh parsley, thyme and oregano.

[135crow]

garfield server wants our ocs for a table gathering so i attempted to sketch out an alternate design for one of mine

[elizasoulmate]

Hearty Lentil Soup II - Vegetable Soup

[hellyeahsickaf]

Cooking While Disabled

One of the things I miss most about being less disabled is cooking. It was one of my favorite things to do and something I've always been good at.

On good days there are things I can do that make it easier. It's not the same as before, but I hope that sharing what makes it possible for me to cook helps others who struggle with it.

Tips for cooking while disabled:

You can incorporate precooked food in your meals. For example, stir fry with precooked rice with the ingredients of your choice, or taking frozen pasta (like the ones with maybe sauce and a couple other things) or plain microwave pasta (I prefer these, but heat it first) and putting it in a pan adding other ingredients like vegetables, cheese, garlic, etc

If it comes frozen or canned that can really help. Frozen rice you can just microwave, frozen cut veggies and garlic and onions are good as well

Buy a chopper with different shaped blades, spiralizer, electric slicer/grater, food processor, or any appliance that will save you energy. Ideally machine washable. Stand mixers are also better than manual ones. Especially helpful if you have joint/wrist issues

You can always prepare ingredients ahead of time. I find that sometimes it helps to prep (chopping or mixing ingredients, etc) earlier in the day or even a day before. Then you can put it in the fridge or freezer until you're ready to cook the full meal

Look up easy recipes or recipes for elderly/seniors. With the latter you may find more nutritionally balanced food but an unbalanced easy meal is better than none

You can sit while you prepare ingredients.

You're allowed to take breaks. You can turn the stove off, maybe put a lid on it to retain the heat, sit down, maybe take something for your symptoms. Some things you may not be able to stop in the middle of like making pancakes or deep frying something, but if you're making soup or curry or chili or something, often you can turn it off for a bit and take care of yourself.

If you need help and can get it, please ask for help. I know many of us need to work on asking for help including myself. Even if it's just washing the pots and pans or chopping something. You are not a burden you hear me?

Stretch before and after cooking just as one would before a workout. It will likely lessen any joint pain or stiffness as you are still exerting yourself

Listen to your body. Just as you're allowed to take a break, you are allowed to decide you won't be able to finish what you're doing. You may put away your food before it's done (if this won't ruin the meal). You are allowed to leave a dirty pot in the sink and come back to it later (just make sure you or someone else does before it gets gross). You can wash them in the dishwasher. I know this is bad for the seasoning on pots and pans but you can reseason them to be nonstick again and use nonstick spray

You can buy seasoning mixes rather than using individual seasoning. Instead of parsley, oregano, basil, etc you can buy Italian seasoning. Instead of paprika, pepper, cumin, oregano, salt, etc, you can just get taco seasoning. This may sound obvious but it can save a lot of time and energy

An issue I have is buying perishable ingredients thinking I can use them, having a bad week or two, and the ingredients have gone bad. Try to plan out your meals before shopping and ask yourself if there's an easier alternative for any ingredients. Maybe pre chopped fresh onion instead of a whole one, sliced mushrooms instead of whole, frozen vegetable blends instead of individual, powdered ginger instead of the root, bullion instead of stock that you may not be able to use all at once. I know this is like one of the other points but these are what I find most helpful

Use supercook.com! You input the ingredients you have on hand and you'll get a list of recipes you can make with what you have. Often there's a wide range of complexity and difficulty

Make enough food to freeze or refrigerate leftovers. It helps if you can portion it into single servings in Tupperware or freezer bags. You can prepare frozen burritos for your next few lunches or dinners, separate portion sizes of spaghetti, portion salads, etc

Feel free to add any additions!

[blacklegsanjiii]

•°♤°• Any Zosan Fic Recommendeds?

Here's some! (And one ZoLuSan because i'm me) Some are unfinished, some are classics. Either way these are the ones I always go back to!

Learning to Listen by three_days_late

Teen and Up

No Archive Warnings Apply

For as long as Zoro's felt his soulmate echoes he's hated them. He doesn't know why Sanji, or the rest of his crew mates, care so damn much.

Broke the Yolk by 3oClockSnacc (TobiSterling)

Teen and Up

No Archive Warnings Apply

Sanji has a nasty habit of denying himself little luxuries. Sleeping in, hot food, the unconditional love of his crew. He's used to it though; used to getting up at the crack of dawn to prepare breakfast, used to working on an empty stomach to ensure everyone else is fed, used to serving up pieces of himself and getting nothing in return. He can't afford those luxuries. Not even on his birthday.

Digital Footprint 100 Miles Wide by yellowrubberboots

Teen and Up

No Archive Warnings Apply

[Profile Picture Description: A MS Paint drawing of a cartoon skull. The skull is wearing a yellow straw hat with a red band around the base.] TheStrawhats Last live 2 days ago video games and other random shit // we stream when we stream. 6.2M followers

Unwritten Recipes by aririnas

Teen and Up

No Archive Warnings Apply

Ingredients 2 fat garlic cloves, crushed 2 red chillies, deseeded and finely chopped 150ml white wine (not optional) 175g dried spaghetti 140g mussels, washed and beards removed 140g clams, washed chilli oil or olive oil, for drizzling ½ small pack parsley, roughly chopped (..) or Sanji writes everyone's favourite food in a recipe book

You'll Whisper Lies to Me (and One of Them Will be True) by Veto_power_over_clocks

Teen and Up

No Archive Warnings Apply

Sanji introduces Zoro to Two Truths and a Lie. He only ever plays with Zoro, and all his lies are shit. (Alternatively: Sanji subjects himself to the mortifying ordeal of being known by Zoro. He does everything in his power to ensure Zoro doesn't realize that's what's happening.)

Green with Envy Blues by adietxt

General Audiences

No Archive Warnings Apply

Zoro thinks he’s a pretty loyal person. All things considered, he’s a faithful crewmember and swordsman of the Strawhat Pirates. Zoro looks up just in time to see Luffy launching himself at Sanji, wrapping his stretched limbs all over Sanji’s body. Sanji has just walked out of the galley carrying a plate full of fancy-looking drinks and he’s extending his arm as far away as possible from Luffy’s grasp, and Luffy leans over his shoulder, their cheeks pressed against each other’s, their lips almost touching — Zoro is seriously considering mutiny.

Switching Places by TranqilChaos

Mature

Graphic Depictions of Violence

All it takes is one desperate battle in the jungle for Zoro to finally be on the other side. For him to be the one worrying at a bedside. For him to be the one waiting hours for the slightest sign of anything. For him to be the one missing meals and skipping showers and sleeping in the infirmary chair. Or Luffy, Zoro, and Sanji fight a tough battle in the forest that leaves all, but Zoro, horribly injured.

Your Eyes are Liquor, Your Body is Gold by Astauria

Not Rated

Creator Chose Not to Use Archive Warnings

It was a stupid idea, Zoro had known it all along and now he was really wondering why he had accepted such a proposal. No amount of alcohol in the world could ever be worth the decomposition he would see in Sanji's eyes when he learned the truth. Zoro had bet on him, for one fucking drink.

Rewind (Be Kind) by donutsandcoffee

Teen and Up

No Archive Warnings Apply

What should be a run-of-the-mill skirmish with a devil fruit user turned Sanji into an eight-year-old, and the Strawhats are suddenly faced with a version of Sanji they have never met before: a Sanji before the Strawhats, before the floating restaurant, but after—something. Zoro observes, learns, and relearns.

[ms-demeanor]

Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

[freckledfortuneteller]

Things you can do on the first of the month - along with or instead of blowing cinnamon through your door

An extremely popular practice right now is to blow cinnamon through your door on the first of the month. It’s popular for good reason, as doing this can bring in prosperity for the new month.

However if you cant partake in this practice due to pets, allergies or any other reason - or simply would like to change/add more to your first of the month ritual, I’d like to offer some ideas!

First let’s talk about the significance of the first of the month and blowing an herb into the home. The first day of a month is a starting point. You can set the tone for how the rest of the month will unfold energetically. One is the number of beginnings and potential! Do not worry if you miss it or simply don’t feel up to it on the first you can of course still do the same practices any day of the month.

The act of blowing the cinnamon into your home is to symbolize that energy flowing into your household. This can be achieved through different means and different herbs all based on preference.

Want to change it up? - Alternative actions:

Cinnamon in your coffee

Put or refresh prosperous herbs & crystals in your wallet

Herbs & crystals in the mail box

Burning bay leaves

Prosperity front door wash (don’t forget the doorknobs!)

Cinnamon sticks in / on the mailbox

Burning a green or yellow candle

A small luck or prosperity ritual/working

Drinking mint tea

Sweeping! (Clear out that old stagnant energy!)

Prosperity herb scented hand / body soap

Make / feed / refresh money bowl

Blowing cinnamon in a house would be activating it using the air element - try a different element (burning, burying or putting in water)

Can’t use cinnamon? - Some other plants for prosperity:

Mint

Allspice

Bay leaves

Black tea

Catnip

Cilantro

Clover

Ginger

Moonwort

Oats

Oregano

Parsley

Peppermint

I hope this takes some pressure off and gives you new ideas!

[invoke-parlay]

Rosemary finally sprouted, basil is kicking ass.

Parsley is leafy, chives look like grass.

June 30, 2023