#preserved artichokes

[foodfuck]

vegan cauliflower vodka pasta · cook republic

[copperbadge]

La Festa Alla Cinque Cibi!

[ID: My little cafe table near the kitchen, with dinner laid out on it: a plate with fried artichoke, cuts of slow-cooked beef stracotto, and two potato dumplings, with another holding a slice of pie and some cookies nearby. As a finishing touch, I included a bottle of Coke Zero, in homage to my being unable to get any Diet Coke while I was in Rome. The decks of cards in the upper left are the tarot and oracle cards I'm using for New Year's fortunetelling in a bit.]

The Festa Alla Cinque Cibi was a success! Everything came out at least close to what it ought to be and all was delicious. Plus I had forgotten I wanted to make a sauce for dipping the fried artichoke leaves into, but the sauce that the beef cooked in came out so flavorful and nice that I just poured out a little bowl of it and used that for dipping.

[ID: A closeup of the dinner plate, showing a gold-red tomato pesto sauce, the chunks of slow-cooked beef, the fried burik dumplings, and the mahogany leaves of the fried artichoke.]

It is a somewhat monochromatic meal. I probably should have included some kind of non-fried plant or something.

The artichoke was a bit spiky but those buttery inner leaves were perfect. The beef almost didn't come out -- I thought I'd ruined it by browning it too much and making it tough, but then in the last half hour I bumped the temperature on the slow-cooker and the collagen almost immediately began to melt, turning it much more fork-tender and velvety. I'm very much looking forward to leftovers on sandwiches. The burik reheated well, but are also pretty good cold.

And the ricotta cheesecake DID set!

[ID: A close-up of the ricotta cheesecake, with rich deep red cherry jam on the bottom and an airy-textured cheesecake filling under a thick upper crust; a few light tan amaretti cookies are visible on the right.]

The crust was a bit thick but not at all dry. The ricotta filling was very plain, but I prefer a less-sweet pie and the cherry preserve on the bottom added all the flavor needed, really. The amaretti kept pretty well, and tasted nice with the Coke Zero.

The artichoke is a bit of a showpiece, I don't think it's something I'd cook very often, though everything else was varying levels of "yeah I could eat this on the reg". The burik are really delicious and the stracotto is pretty low-maintenance. I liked this version of the cheesecake but I'm not sure if its simplicity would appeal to a lot of people. The amaretti are great, and both simple to make and gluten-free.

All the process photos and recipes are linked in the "festa alla cinque cibi" tag, but I'm definitely going to have to copy a few over into my regular cookbook.

I will admit that by the time I sat down with it all I was pretty tired, so I just kind of inhaled it all and left a wreckage behind. But the leftovers are cooling off before being put in the fridge, and frankly the dishes are 2024 Sam's problem.

[mfred]

It doesn't look like much but it tastes ah-mah-zing! Roasted Artichoke and Preserved Lemon pasta from the book, Anything's Pastable.

[indiaalphawhiskey]

*chants* GAPT AU GAPT AU GAPT AU !! 👹 we’re waiting and we’re thirsty alright?!

Psst. 🤫 Not as thirsty as GAPT AU Harry. 👇

🥤Thirsty Snippet

“Parmesan dusted artichokes served with an aioli dipping sauce,” he’d recited from the pamphlet, “Figs topped with goat cheese and honey, Rockefeller oysters…”

Even the way the words slowly rolled off Louis’ tongue in his soft accent made them sound unbearably luscious and erotic, and coupled with the fact that he was reading them over Harry’s shoulder, so close that his breath was gently tickling the shell of his ear, it had Harry trying very, very hard not to get… well, very, very hard.

“We love all these things, H,” he’d cajoled, seeming entirely unbothered by the actual point, and it took Harry just a little too long to shake off the fog in his head that had him blinking much too slowly, and wanting to agree much too willingly.

But, he did eventually harness the wherewithal to raise a brow at Louis in challenge, incredulous that his sudden, drastic one-eighty was hinged on nothing more than the deliciousness of certain food, and also, at the fact that it was now apparently entirely up to Harry to have some sense of self-preservation (which was a gamble in and of itself on a good day).

“Love them enough that we don’t mind partaking in the accompanying…” He peered down at the soft slanted, cursive lettering, reading aloud, “Private, sensually hand-fed romantic dinner’ afterwards?”

He’d intended to lift his gaze haughtily, to stew mercilessly in his triumphant display of logic, but when he did, he found Louis had taken a few short steps to the chest of drawers pushed against the wall, his back slightly turned to Harry as he casually rummaged through his clothes. His smirk was soft and still alarmingly unbothered, his words almost absentminded as he said them over his shrugged shoulder.

“I mean…” he started, and if the easy cadence of his chuckle had taught Harry anything, it was to brace himself for what was sure to be a fatally flirtatious quip, “I’ve eaten much less off of much more of your body before.”

And, well… what exactly was Harry meant to say to that?

🥥 More from the GAPT AU.

[glow-skincare]

Great Skin from Within: A Guide to Clearing Your Skin With Food 

Photo from BeBeautiful.in

In order to have great skin you have to take care of it not only from the outside but from within. So what do I mean by this? Taking care of your skin from within means that you must nourish your body with healthy food. Diets filled with fried foods and foods with too much sugar can cause breakouts, redness, excessive dryness or oiliness, etc. This doesn’t mean that you have to give up your favorite foods, you can still enjoy your favorite snacks in moderation. Here are some great foods to add to your diet that will help you get clear, healthy skin in no time! 

Omega 3 Fatty Acids 

These fatty acids help your skin stay hydrated and also help preserve collagen in your skin which keeps it supple, firm, and more youthful. These acids can also smooth dry, flaky skin. 

The best source for omega-3 fatty acids are fish like salmon, tuna, and mackerel

Flaxseeds and chia seeds- add ground flax seeds to smoothies and shakes or try making a delicious chia seed pudding 

Soybeans- tofu 

Walnuts- add to oatmeal, smoothies, cereal  

Antioxidants 

Foods rich in antioxidants can reduce the risk of many diseases, help clear your skin, and boost your overall health. Try incorporating some of these delicious foods in your diet: 

Fruits such as peaches, cherries, apples, watermelon, papaya 

All berries, especially blueberries 

Vegetables such as carrots, dark leafy greens, broccoli, artichokes 

Green tea 

Now that you know more about what foods can help you achieve clear, glowy skin, let’s dive into some easy recipes. 

Green Smoothie Recipe

This smoothie is filled with amazing ingredients that can boost your overall health and clear your skin. 

2 cups of spinach

1 cup of almond milk 

½ cup of plain greek yogurt 

½  cup of strawberries 

½ blueberries 

½ banana 

¼ cup of walnuts 

Blend it all up, pour the smoothie into your favorite cup, and enjoy :)

The Best Chia Seed Pudding 

Chia seeds have so many amazing benefits. They are filled with omega-3 fatty acids, they can aid in digestion, and help clear up your skin. My favorite way to add more chia seeds to my diet is to make a chia seed pudding. Here is the recipe: 

2 tbsp. Chia seeds 

½ of almond or any milky of your choice 

1 tsp. of honey or any sweetener you like 

Whatever toppings you like I like adding strawberries, blueberries, and bananas 

Pour the chia seeds, milk, and sweetener into a container and mix until well combined. Then let it rest for a few minutes before mixing everything together one more time. Add your favorite toppings and you are ready to enjoy a delicious breakfast! 

Key Takeaways

Remember that having a great skin care routine that works for you is only one part of the process to getting clear, glowy skin. You must also take care of your diet and health. You don’t have to eat sad looking salads to get clear skin, eat whatever foods you like that will nourish your body and keep you healthy.

Like and follow if you enjoy my content and feel free to message me if you have any questions! 

[asinusrufus]

Some notes about the Typhonian Ink

An interesting detail about the use of calcium oxide (which generates heat on contact with water) and asbestos (a retardant) in the recipe for Typhonian Ink suggested on PGM XII. 96-106 is that these two ingredients apparently contribute nothing to the ink, but, why's that?

Ignoring these two ingredients, we just have an average red ink of organic origin: its sanguine red color —red is the setian/typhonian color par excellence— it's given by its pigments; red ochre (mainly composed by iron—Sēt's sacred metal—oxide), red poppy, and dried, grounded acacia seeds, all blended together with artichoke juice (which turns brown when oxidized) contribute to darken the characteristic red tone of the ink, giving it, as I mentioned before, that sanguineous appearance. Blood, by the way, is a polysemous term within the framework of PGM.

The mentions to the snake's blood, hawk's blood or ass' blood are references to inks of different composition, but that have in common the red color (blood) and its symbolic capacity to subdue and command spirits.

After this brief aside about blood, the binder mentioned in PGM XII. 96-106 is gum arabic, extracted from Acacia nilotica. Finally, the preservative used (all these inks share the next formula: [pigment + binder agent + preservative]) is wormwood. Besides its magical virtues, wormwood has insecticidal and antifungal properties, so it is not unreasonable to think that its purpose here is none other than to preserve both the ink and the surface to which it will be applied.

Thus, going back to the initial question, what do asbestos and calcium oxide contribute to the ink? Well, the use of asbestos, while retardant/fire-retardant, makes sense, considering that these inks need to be diluted for its use, that rainwater (which also has traditionally Ouranic properties; don't forget Sēt is a sky God) is another ingredient, and that calcium oxide, mixed in the ink, would cause the reed used for writing or the palette or recipient where the ink is stored to would catch fire without remedy.

But why make everything so complicated, only for adding calcium oxide? Because of its magical and symbolic transcendence. As a sterile, corrosive that can cause certain surfaces to burn if it comes into contact with water.

Magicians might have seen in this a manifestation of Set's overwhelming, destructive power, which they intended to use to curse others, to conjure and threaten daimonês or protect themselves.

To use this ink would be, in a certain way, to write with the fires of Sēt-Typhon Himself.

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

[i-am-aprl]

A clip via @bidounprojects from the film Foragers by @jumanamanna (description from jumanamanna(dot)com below:

we used "Foragers depicts the drama's wround the practice of foraging for wild edible plants in Palestine/Israel with wry humor and a meditative pace. Shot in the Golan Heights, the Galilee and Jerusalem, it employs fiction, documentary and archival footage to portray the impact of Israeli nature protection laws on these customs. The restrictions prohibit the collection of the artichoke-like 'akkoub and za'atar (thyme), and have resulted in fines and trials for hundreds caught collecting these native plants. For Palestinians, thespies. laws constitute an ecological veil for legislation that further alienates them from their land while Israeli state representatives insist on their scientific expertise and duty to protect. Following the plants from the wild to the kitchen, from the chases between the foragers and the nature patrol, to courtroom defenses, Foragers captures the joy and knowledge embodied in these traditions alongside their resilience to the prohibitive law. By reframing the terms and constraints of preservation, the film raises questions around the politics of extinction, namely who determines what is made extinct and what gets to live on."

[shoku-and-awe]

Lemon dill chicken! Cooked it up with my mom in a big pot with what we had in the fridge. It turned out DELICIOUS—I just wish we’d had spinach or broccoli or green beans or something. Or mushrooms maybe.

Notes: We used chicken thighs instead of breast and the juice and zest of one whole lemon. I also think this would work really well with preserved artichoke hearts (especially if you can’t get dill, which I often can’t). Might also be nice on pasta.

[balkanradfem]

On garden and winter food

I've decided to go and take inventory of all of my canned good, to figure out what kind of stash do I have for this winter, and to know how quickly am I allowed to go thru it. Half an hour of counting and sorting in my basement informed me I had 37 jars of salty-sour types of preserves, and 32 jars of sweet preserves. This is more sweet stuff than I've had in the past, but not nearly enough of salty-sour. 'What was I thinking?' I said to myself, and then I remembered, no, it's not for a lack of planning, I was sick the whole summer, I've done all canning I possibly could. The lesson was just not to get covid in the summer.

Still, I was worried it wouldn't be enough to get me thru the winter, and, since I've been so sick and neglecting my garden, it wasn't going to start producing a lot of new food anytime soon. Not going to the garden for so long really affected its production.

I later remembered, that I forgot to count all of the non-canned stash. I've put extra effort in dried food this year, I have over 10 jars of dried goods (tomatoes, zuchinni, mushrooms, roots, fruit), and there are many meals that can be made out of that. I also have plenty of potatoes, my two big bags of walnuts, many squashes, lots of garlic, and, the ability to still forage for apples and wild edibles.

Usually at this time I would be getting lots of carrots and broccoli from the garden, and some kale, but since it wasn't all planted in time, I have none of that. What I do have is black radish (or turnip, I'm not sure if it's black radish or black turnip. It's white on the inside, and big), celery, parsley, chives, cabbage savoy (not very big), swiss chard, green onions. Which is not a whole lot, but it's a valuable source of fresh produce. I also could possibly locate the jerusalem artichoke planted somewhere in the field, I love eating them during the winter.

I've had to face my own food issues, and that is that I'm incredibly stubborn not to buy anything that I can make myself, and also lazy to make it myself after I don't buy it. For instance, I could make a meal from pasta and a sauce made with sun-dried tomatoes, but I refuse to buy pasta, and I'm never starting the food making process until I'm hungry. So I end up never making it. The entire ordeal can be avoided if I reserved one day, to make a big batch of homemade pasta, have it dry, and then I could make tons of meals from dried good and pasta! Like pasta with mushroom sauce, pasta with zuchinni sauce, cabbage and pasta, pasta salad, those are things I would definitely eat!

In this spirit, I did gather my enegry and made a big thing of pasta, occupying the entire kitchen while it was drying for the whole day. Then I stuffed it all into a large jar, and now I have a big decorative jar with pasta sticking out, and it looks so pretty, now I just never want to eat it. Nobody has yet figured out that it's pasta in the jar, everyone thinks it's some decorative plants in there. It's understandable, since I'm known to put plants in jars for decoration.

I also have some new exciting preserves that I made for the first time this year! My first innovation was related to the pears; we have a pear tree close to the building, but it produces extremely tough and difficult to eat types of pears, everyone just ignores it. Except me, I scurry around it and scramble to collect all of the pears and then I cook them into a compot, feeling like an evil mastermind for figuring out how to eat them. Eventually, I got tired of the compot, and then I figured I could try making a pear-sauce, like an applesauce, but with pears. I wasn't sure if it was gonna go well, because they were so tough and not very sweet, but the result was absolutely fantastic; it's smooth and delicious and sweet. I love this more than I love applesauce. Pleased with my pear-related success.

I also made a spicy jam, made out of blackberries, grapes and plums, and then I added a few hot peppers in. I did this because every single winter I am longing for sweet-spicy mix, and I felt that I would want to eat it. And I was right, when my sinuses started to act up, I was grateful to have a spicy preserve that could make them clear up. I actually think it could be spicier next year.

I'll find out this winter, if I prefer eating the preserves or using the dry goods for recipes, drying is definitely easier and takes less effort, but it should be eaten before February, when the bugs eggs will start to activate inside, making it way less appealing. So that's where the canned goods come into play, they are completely protected from being eaten or spoiled. Hopefully next summer, I'll be healthy and better at getting more canning done.

[exhausted-archivist]

Canonically Suggested Foods and Ingredients

Updated: 2023/12

As of now, this list is updated with everything found in media released as of Oct 2023.

Like the original, this contains all ingredients that exist in Thedas and are either mentioned, referenced, or suggested in someway but are not explicitly mentioned as being eaten. Though there is little to suggest that they wouldn’t be.

For Other Food Posts

Dishes, Sauces, and Sides

Drinks

Raw Ingredients

Prepared Ingredients

Food and Drink Master Post

Disclaimer

Though real life plants may be listed here as edible, it is for fictional use only. This is not intended to be used as a reference nor guide for what plants are edible or safe to eat. Please do not use it as such.

Dishes

Boiled Cabbage

Posset - In the terms of a cold dessert made from thickened cream and commonly flavored with lemon. As we see, the medicinal alcoholic drink mentioned in The Last Court.

Sponge Cake

Chocolate Sponge - Mentioned by Leliana in dialogue with a runner.

Raw Ingredients

Edible Plants, Fruit, and Vegetables

Edible Plants

Aspen - The inner bark is sweet and starchy. It is edible both raw and cooked, it can also be dried and ground into flour. Some aspens have edible catkins as well.

Beech - The young green spring leaves can be cooked as greens. The inner bark, once dried, can be turned into bread flour.

Birch - The inner bark can be dried and used to make bread flour. Strips of the inner bark could be eaten raw or boiled like noodles. The sap was edible directly from the tree or boiled down into a slightly sweet syrup.

Cactus

Cattail

Clover

Lotus - Both the roots and the large seeds are edible when cooked. However, the seeds can be eaten raw.

Maple - Along with the sap, the inner bark of maple can be eaten cooked or raw. The seeds and leaves are edible as well once boiled.

Northern Prickleweed - Young prickleweed shoots can be eaten raw, cooked, or pickled.

Palm - Heart of palms are eaten as well as palm oil.

Pine - Aside from pine nuts, the pine pollen, pine cones - only the females, may be eaten once shelled and roasted. Pine needles are used for tea or chewed on for the juices, and the inner pine bark can be dried and ground as flour, used to thicken soups and stews, cooked like spaghetti, or eaten raw. The sap is high in vitamins a and c and has been used to fend off scurvy in the past. The sap can be used as a tea in the spring.

Fir Pine

Stone Pine - Produce large pine nuts that make them easier to eat and forage for.

Red Cedar - The inner bark can be dried and ground into a powder, treating scurvy and acting as a nutritious ration added to foods.

Seaweed

Spruce - Spruce tips, spruce needles, spruce tree cones, and the inner bark of a spruce tree.

Thistle

Water Lily

Wild Flowers

Cosmos

Daisy

Dog-rose - The rose hips and flower’s petals are used to make teas, preserves, jellies, and pickled relishes.

Elderflower

Gorse

Hollyhock

Lilac

Marguerite

Orchid - The dried corms (tubers) are used to make hot drinks.

Pansy

Peony

Poppy

Snapdragon

Sunflower

Tulip

Wysteria

Willow - The inner bark can be scraped off, cooked in strips like spaghetti, dried and ground into flour, or eaten raw.

Wormwood

Fruits and Nuts

Berries

Blackthorn Berry - also known as sloe berries or sloes.

Rowan Berries - Bitter berries that can be cooked to make jelly or used as flavoring.

Bradford Pear - This small variety of pear comes from a rather foul smelling tree. The pears can be used for jellies, ciders, and hand pie. (Ferelden)

Citron

Melon

Nuts

Acorn

Hognut

Walnut

Black Walnut - Used to make syrups and liquors.

Seeds

Sunflower Seeds

Sour Grape

Grain

Flax

Flax Seed

Herbs

Elfroot

Bitter Elfroot

Gossamer Elfroot

Sage

Winterberry

Vegetables

Artichoke (Orlais)

Animal Byproducts

Dairy

Butter

Horse Butter

Sheep Butter

Cheese

Donkey Cheese

Horse/Mare cheese - Cheese made from milk of a horse.

Sheep Cheese

Curds

Milk

Donkey Milk - High in nutrients but low in fat, it can be used as a milk replacement for infants when mixed with a bit of cow/goat cheese to add fat to the milk.

Mares Milk - Milk from a horse, it can be used as a milk replacement for infants.

Sheep Milk

Whey

Eggs

Crocodile Eggs

Duck Eggs

Goose Eggs

Gull Eggs

Partridge Eggs

Peafowl Eggs

Pigeon Eggs

Quail Eggs

Turkey Eggs

Turtle Eggs

Fish/Seafood

Clam

Crayfish

Jellyfish

Octopus

Shark

Squid

Sturgeon - The source of caviar.

Insects

Cricket

Locust

Meat

Badger

Bear

Donkey

Elk

Fox

Frog

Gazelle

Lynx

Marmot

Moose

Mountain Goat

Otter

Raccoon

Squirrel

Wolf

Poultry and Reptiles

Albatross

Crocodile

Eagle

Goose

Grouse

Gull

Lark

Owl

Parrot

Peafowl

Ptarmigan

Turtle

Miscellaneous

Fat

Goose Fat

Rendered Bronto Fat

Rendered Nug Fat (Orzammar)

Maple Syrup

Marrow Bones

Lamb

Ox

Prepared Ingredients

Plant-Based

Almond Milk

Olive Oil

Rice Flour

Rose Water

Sources:

(If you want to find the direct links or page numbers, check out the Wiki's Food and Ingredients page.)

Primary Sources:

Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (DLCs + Multiplayer)

Books:

Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master’s Kit: Buried Past World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age Official Cookbook: Tastes of Thedas Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights

Short Stories:

Short Story: Paying the Ferryman Short Story: Riddle in Truth

Comics:

Silent Grove

DAO

Codex entry: The Frostback Mountains

Codex entry: Ghilan'nain: Mother of the Halla

Armor: Clamshell Plate Armor

Item: Figurine Item: Grand Oak Acorn

Item: Love Letter

DAII

Codex Entry: Elfroot

Codex entry: The Qunari - Asit tal-eb

Codex entry: Viscount Marlowe Dumar

Junk List: Stuffed Parrot

DAI

Codex entry: Andruil’s Messenger

Codex entry: Correspondence Interruptus

Codex entry: Hard in Hightown: Chapter Ten

Codex entry: A Nutty Affair

Codex entry: The Perendale War

Codex entry: Vir Dirthara: A Flowering Image

Item: Carved Cricket Charm

Item: Eagle Feather Charm

Item: Fox’s Pendant

Item: Grouse Feather Charm

War Table Mission: Dance with the Dowager: The Allemande

War Table Mission: Smash

The Last Court

The Arrival of the Divine

Glass

The Heartwood Feast

The Hounds

A Plea for Sanctuary

A Swift Stream

Wanna support this blog? You can check out my ko-fi.

[drunkwhenimadethis]

You know what I love. Sauces and preserves. All canned/jarred condiments pickled or spiced and left in oil. Stuffed peppers, pickled onions, sardines. Sun dried tomatoes. Olive tapenade. Artichoke hearts. Pepper cream. Grilled aubergines. Chilli jam. Love it all

[copperbadge]

For New Year's eve I decided I would cook myself some traditional Roman Jewish dishes, partly as an excuse to fry an artichoke. Eventually, I created a menu for myself, the Festa Alla Cinque Cibi or "Feast of the Five Foods" which I talk more about here (scroll down, I promise there's a translation). I decided to stretch the cooking over two days, in part because it's a lot to cook in one day and in part so that if something went wrong I'd have time to correct.

This is the first one I worked on (to give the dough time to rest in the fridge while I made the amaretti) but it will be the dessert course eventually. It's a dish I wanted to try in Rome but didn't get the chance to: Crostata Ricotta e Visciole, ricotta cheesecake baked in a sweet crust with sour cherries. There are a number of variations; I chose this recipe which seemed simple but reasonably accurate. I substituted Bon Maman cherry preserves for the sour cherries, but otherwise the recipe was made as written. AND I got to use my new ten-cup food processor to make the dough!

I called it Crostata Di Due Gatti (Two Cat Pie) for self-evident reasons. I'm only a little bummed I forgot to take a picture of it with the cheese filling on top of the cherry before I put the top crust on.

The bake took longer than 50 minutes to brown the crust, and I have a few suspicions about whether the recipe actually tested those weight measures before throwing them in there. The whole thing was still a little jiggly when I took it out of the oven after 70 minutes. But the thermometer said the interior was above 150F, and because I'm not eating it until tomorrow, I won't know if the cheese filling actually set until I crack it open, which should be a fun surprise.

Conveniently it used three egg yolks, because the next recipe I'm going to post in a bit needed three egg whites...

[ID: Several images from my kitchen. The first shows my new food processor with flour in it, and a small cheerful mixing bowl with a whisk in it where the egg yolks were beaten. The second image shows the dough in the food processor, having come together nicely. In the next row is an image of the dough wrapped in clingfilm, waiting to rest in the fridge; an image of the dough having been pressed into its baking pan, with most of a jar of cherry preserve in the bottom; and a photo of the pie with the crust atop it, shiny with egg wash, with two crust cutouts of cats on top of the plain crust. The final image shows the end result, a baked pie with a golden crust, jam oozing through the edges here and there.]

[horizonzerodawnaesthetic]

The Foods of the Forbidden West

The discord was talking about worldbuilding, as per usual, and we were trying to figure out what the people in Horizon eat/grow. So, armed with the encouragement and companionship of @elsodex, I set out to every major settlement to take pictures of their food and crops. Warning: this is gonna be a long one.

First up on our culinary quest: the Tenakth! And the first of them is the Lowland clan. Let's see the food of Thornmarsh.

(For every image we look at, we'll start at the top left, move our way down, then go to the next column.)

On the top left there's a basket of artichoke (the only one I found) next to a basket full of fruits. I can't be 100% sure, but I believe the purple/blue fruits are plums, and the red and yellow fruits are apples and pears.

Next image. Left basket has dragon fruit and.. well the other fruit I'm finding difficult to place. At first I thought it was a durian, but looking at images it definitely isn't. The closest fruit I could find was the kiwano, but it looks as though the colors of the rind and the flesh were swapped. The basket in front of it also has the kiwano, as well as... okay I talked to several people about this and we couldn't figure it out. Honestly I think it might be a grub of some kind. Or really large mandarin orange slices? There's a better picture coming up. The basket on the right has the same miscellaneous fruits as before (here it's easier to see the pear), with an addition of onions.

Below that we have our meats and veggies. A basket of radishes, a basket of turnips and carrots, baskets of seagulls (the only unplucked bird we'll see), a basket of fish, and a container of what seems to be nakati, which is a type of eggplant.

on the top right we have a medley of foods, most of which we've seen already. We have nakati, multiple kinds of radishes, fish, dragon fruit, kiwano, and the new addition of bell peppers in the basket on the right. (spoiler alert, we're gonna see kiwano and dragon fruit a lot.)

Up next is the Sky clan, lets see what food they have at The Bulwark:

Alright so, top left we have some hanging foods, garlic, fish, onions, and what I believe are oranges?

both pictures below are boars, the skyclan is the only place I saw these, though it's possible I missed something.

The whole middle column is meat, with the hanging meat likely being boar, and the bottom being some bird (likely goose), and possibly sides of salmon?

Top right we have more boar and birds, as well as a crate of eggs below them. (I'm struggling to place them, they are speckled and many different colors, which neither geese nor ducks lay, but chickens do not exist.) Next we have sausage, more meats, oranges again, kiwano, dragon fruits, and now tomatoes join the fray.

We have all the same foods found in Thornmarsh here, bell peppers, radishes, kiwano, onions, and dragon fruit.

Next up we have kiwano, dragon fruit, and some bread. Under the table is some already shucked corn.

The final Tenakth clan is the desert clan, and well, they have some interesting things going on in Scalding Spear.

We've got our usual contenders in these crates, dragon fruit, kiwano, and nakati.

Next we have some racks of ribs, and a coil of sausages I originally mistook for a giant cinnamon bun.

next we have onions, eggplants, plums, pears, apples, corn, and green and red varieties of romaine lettuce.

Back up at the top we have the beginning of an interesting trend: "skewering foods and placing them near a fire". Do I even have to tell you what's in the top pic? say it with me now: dragon fruit and kiwano. there's also some meat that was absolutely not spiked on that wood.

next we have Dragon fruit and kiwano again, this time with bell peppers to shake things up.

At the bottom we have various small sausages and cuts of meat, sitting way too far from that fire to be getting any benefit from it. This level of meat preservation might explain every quest that's in the desert clan.

Now hold on! We're not leaving Scalding Spear yet. You may have noticed the bamboo being used to build the fire pits in the last image. Now you, dear reader, may be wondering where the hell you find bamboo in the middle of a desert. Well the answer is in Yarra's Personal Stash of Shit. (Or Drakka's, I guess, if you kill her. Does he automatically get her stuff? idk.)

On the left is potted bamboo. There were actually a few of these around her area. There's a few other plants as well, it's interesting that she chooses to cultivate these plants despite the clan's constant need of water. (Additionally, if that bamboo really is cultivated, then it is the only example of farming I've found in the Tenakth.)

On the right is what must be Yarra's pantry. we have an unknown spice in a dish on the left. Kiwano in the middle. The hanging fruits are probably mangoes, the green just looks blue because of the lighting. And other that we have those orange things again. I don't know maybe they're circus peanuts.

Next stop: Plainsong, both the foods and the planted crops.

Alright, you know the drill, top left is radishes, turnips, carrots, and a two new vegetables: salsify (the black one), and parsnips (the white one).

Under that we have a basket of the same, next to what I believe is a bowl of uncooked rice (though it could be another grain).

Next up we have a colorful collection of veggies. Parsnips, carrots, radishes, eggplants, peppers, romaine lettuce, rice, and scallions (though the leaves aren't correct so it might be something else).

We have rice soaking before it's being cooked (this is done to enhance the flavor and shorten the cooking time).

Then we have some beautiful honeycomb. (Mead, anyone?)

Then we have a nice array of dishes, I'm not going to try to figure out what they all are, but we have: a single baked sweet potato, various bowls of rice, and what seems to be various versions of a dish similar to lau lau. (Though lau lau is made with meat, so I'm not sure what they're using, probably something starchy such as the sweet potato.)

Finally we have some more root vegetables, along with some bamboo. (Waiting to be incorporated into plainsong? To be made into dishes? Exporting to Scalding Spear? Who knows.)

Now for the crops of Plainsong:

All of these are fairly simple. Up first we have some kind of bean plant, not certain on the variety.

Then we have either bananas or plantains, I'm leaning towards the former.

Then we have sugarcane, older and younger fields respectively.

And I wouldn't know the other if it weren't for these nice ladies, who are harvesting turnips.

Our final cuisine is that of the Oseram tribe. These include pictures from Barren Light, Chainscrape, and Hidden Ember, in that order. (Barren Light did not have Carja food as far as I could tell, at least not visually. The chef was Oseram and her wares were the same as the other two settlements.)

Okay first up we have an obscene amount of onions, corn, more onions, and.. Okay I really don't know what that is. It was grilled, I can tell you that much. If it's a meat, it's a bird, maybe a turkey patty.

Next we have a pile of sweet potatoes and some kind of flat bread. Somewhere along the lines of pita and naan (fingers crossed for naan).

At the bottom we have a bunch of sausages and some birds.

Chainscrape has this sick meat rack. It has whole boars, sausages, and two types of birds (it seems the ones at the top are turkeys, meaning the rest of the birds we've seen are likely geese). At the top right is more sausage and some pretzels. (I want to see the hook they use to get those down.)

Over at Hidden Ember we have more sweet potatoes and bread.

Radishes and sausage.

A bowl of onions and a leg of Boar.

But no exploration of Oseram food would be complete without discussing ale. Here's a lovely distillery found in Hidden Ember, along with other ale-related things.

Here we have a very proud man and his distillery (He's the herbalist at Hidden Ember if you want to see him.), kegs that were lifted to the third floor via a crane or pulley system, and some nice tankards.

And that's the food of the West! I didn't go to every settlement, so I might have missed something, though I should have gotten the broad gist of things. Thanks for reading, I hope you enjoyed- wait, what's that? I forgot something? The- THE QUEN?!? Oh no, you're right.. well, I'll leave that for another time.

[morethansalad]

Caperberry Artichoke Freekeh Salad (Vegan)

lemony-olivy caperberries, preserved artichokes tossed with crunchy nutty freekeh, hint of cardamon, lemon, fresh tarragon and crushed garlic and garnished with pistachios

[itsalwaysthesamehere]

Hey guys! This is from my ana doc that I keep private for the most part but I figured sharing would be great considering a lot of these tips/collections I got from tumblr anyways haha. I take no credit for any of this besides the food logs which are from my first week of relapsing. Ive tried to take things slower because I do have people Im hiding this relapse from so pleaseeeeeeeee no judgement. Im also super broke so I basically have to eat whatever we have at home. Enjoy yall!

Week one: No meat products. Prep soy sauce eggs, spicy foods and have breakfast, nothing off limits but only eat half of whatever you get for the week. Tons of salad and avoid heavy foods. 

Monday: 1800, high protein. 

Tuesday: 1600 Wednesday: 1400 Thursday: 1200 Friday: 1000

Saturday: 1200 Sunday: 1000

Monday: 1200

Tuesday: 1200

Wednesday: 1000

Thursday: 1000

Friday: 800 Saturday: 800 Sunday: 800 

Food log:

12/03/2023-

2 slimjims- 80 cal

One street taco- 75 cal

Cheese- 50 cal

Ravioli and salad: 350 calories

Total for breakfast- 205 calories

Total for dinner- 350 calories

Snack at night: 3 bananas, chocolates, chips :<, 1020 calories

Food log #2:

Breakfast: cottage cheese and raspberry jelly on toast, calories 147

Dinner: Spaghetti with garlic bread, calories 600

Snack: Garlic bread guts, 600 calories (heavily estimated, heavily exaggerated 

Total: 1,350 calories 

Food log #3:

Breakfast: White bread, cottage cheese and sugarfree raspberry jam, calories 200

Dinner: Cowboy stew with cornbread, calories 800

Snacks: Pastry :<, poptarts 1,150 calories

Total: 2540 calories

Lunch: Cowboy stew, 800

Snacks: One bite of pastry puff, cottage cheese with ritz crackers,pringles,  calories 437 

Total: 1,237 calories

Food log #5: 

Snack: Cottage cheese with sugarfree raspberry preserves and blueberries,, one chocolate, yahoo milk, sucker 335 cals 

Dinner: Alfredo with penne pasta, calories 600

Food log #6: 

Breakfast: 1/5th of a grape fruit, 1 egg white, 3 strips of bell pepper, 3 strawberries, and half a pom drink. Cals: 139

Snack: Icecream bite, 50 cals

Safe foods: 

Airhead - 60

Popcorn - 64 (per cup airpopped)

Animal crackers - 85 (ten crackers)

Baby ruth - 98

Milky way - 99

Vitamin water sugar-free - 0

Sparkling ice sugar-free - 5

Bai - 5 (any flavor)

Caprisun - 30-80 (depends on the flavor)

V8 - 45

Chinese fortune cookie - 15

Laffy taffy - 33

Pop rocks - 36

Cotton candy - 40 (10g)

Lollipop - 47

Candy cane - 59

White bread - 67

Angel food cake - 72

Victorian sponge cake - 72

Opera cake - 80

Buttermilk Pancake - 83

Pancake - 86

Pepperoni - 10

Chicken breast fillet - 17

Prosciutto- 18

Sushi - 39

Literally any lunch meat, they're all low cal!

Strip steak - 40 (3 slices!!!)

Quail breast - 69

Turkey wings - 53

Chicken wings - 77

Beef tripe - 80

Beef jerky - 82

Mushrooms - 1

Baby carrots - 5

Celery - 6

Bell pepper - 15

Tomatos - 20

Zucchini -  33

Green beans - 34 (per cup!!! Just throw on some red pepper and lemon juice and feast, sisters)

Artichoke - 60

Cucumber  - 66

Cherries - 4

Apricots - 17

Passion fruit - 17

Plums - 30

Cantaloupe - 23 (per 70g)

Mandarin oranges - 47

Peaches - 60

DON'T BINGE: 

Take a moment and talk to God about it (even if you’re not a believer, it doesn’t hurt to try!)

Watch mukbang about the food that you are craving

Watch supersize vs superskinny (its on YouTube)

Look in the mirror and remind yourself why you are doing this in the first place

Read a book

Do your homework

Do chores

Smell at the food that you are craving

Write down your feelings and cravings (trust me it helps sm)

Drink A LOT of water. Drink until you feel like you’re about to explode

Clean your room! Get rid of all those water bottles and dishes.

Clean out your closet, decide what clothes you don’t wear and donate them to your local thrift store!

Go on a shopping spree! (Don’t spend all your money though!)

Organize your Pinterest boards

Compare yourself to th!nsp0

Weigh yourself

Listen to music

Drink calming tea

Catch up with a friend!

Talk to your pet about your feelings

Sleep the cravings out

Take a long walk

Take a cold shower

Watch a movie you haven’t seen before

Take care of your nails!

Look up how to do something you have always wanted to learn (make-up, macramé, origami, sign language, …)

This might sound weird but I love sudokus and they always get me focused enough to stop thinking about bingeing

Make a to-do list for the rest of the week

Listen to a podcast

Have a self-care day (take an everything-shower, put on a face mask, take care of your hair and body)

Make an essay about any topic you like

Start writing a book

Re-decorate your room

Make a New Year’s resolution list! Who do you want to be at the end of 2024?

^ or make a vision board !!!

Call a friend or family member

Read the newspaper (lowkey more interesting than I expected it to be)

If you’re frustrated about it, scream into a pillow

Scroll on insta or tiktok

Built a Lego set

Pick some flowers!

Practice deep breathing

Try yoga if you haven’t before!

If you are still standing in your kitchen, girl get out rn

Ask yourself if you are physically hungry, the answer is most likely no

Keep a food diary

Munch on a low cal snack instead, take veerryyyy slow bites

Thing I do but definitely don’t recommend:

Binge and purge (if you purge make sure you brush your teeth abt 30mins after)

Sm0ke or v@pe (depends if i’m able to go outside or not)

Sh (please, pleaaaase don’t do this)

I’m so guilty to do this to my family and the people who think I’m in a true recovery. But if I don’t Im scared of what might happen, I’m scared I’ll kill myself or even worse. I just really want to lose weight and feel like myself again

On day one I did mess up by having meat early on but we have to go through meat products before I can buy vegetarian substitutes plus we don’t have eggs rn. 

so you think you're "stuck" here again? you're not actually stuck, you're just not trying hard enough. you can lower your intake, walk more, exercise harder, fast for longer. the only thing stopping you from losing weight is you. why haven't you changed that? do something.

It’s only been two hours and you are already eating again. You are gonna be huge forever.

if you're looking at some food and doubting yourself if you should eat it or not, the answer is no 

I doubt that eating makes you as happy as stepping on the scale and seeing that you lost weight

You aren’t hungry, you’re just bored.

Excuses to not eat:

My tummy hurts from gallbladder

I took my pills in the morning and got sick

Sky kept me busy all day

Shared breakfast and lunch with sky

Thought I ate, forgot. *Go to get a snack and come back with a drink or small treat*

Spend time cooking for others

Talk about how you ate different things for breakfast

Smaller chest

Sharper jawline

Less curvy thighs

Square hips

Dainty hands

Collarbones

Slutty waist

Sharp shoulders

To float in my clothes

To look hot in emo clothes

Deeper set eyes

Visible spine

✨️Hipbones✨️

To save money (less food eaten, less food to buy)

Mesh tops

Muscles easier to see

People telling me I'm so small

Boyfriends being able to pick me up like it's nothing

some tips on food fixation and binging urges:

hellooo, ive been thinking about compiling some things that have helped me get my mind off of food and overall just writing down some rant -- so here it is!

keep in mind, im not an expert and this is mostly just me babbling. im writing this as a motivation for myself, and it will probably not work for everyone, but if you find any of this stuff helpful -- my pleasure!

★ mindfulness ★

`` first of all -- ive found that that strong-urge-to-binge thing is more of a state, not a feeling. it helps me to treat it as such: a mental state, a spiral, and to come out of that spiral you can:

◌ stop!

◌ breath in, breath out. ground yourself. have that thought of "wait, what am i doing?" in the space between you and the fridge

◌ check in with your body. what position are you in? does something hurt? are you cold? are you tired? overenergized?

◌ check in with your mind. is there any buzz? are you overwhelmed?

◌ if you located the issue (eg. im tired! i want comfort! so food = comfort!) -- great! move on from there to resolving this issue in a more mindful, not-involving-food way (then i should nap, do yoga, just lie on the floor, watch comfort movie)

why are we doing that? in my opinon, its very important to train that "what am i doing" moment of conciousness, because through that you can see better why you want to binge. is it a mental thing? how can you cope without food? is it a physical feeling? an effect of restriction? how can you tweak your eating to make it better (imo, fasting does better job at managing binges than plain restriction)

you cant just showe thinspo at your face everytime you crave something, after all : )

★ activities ★

`` make something with your hands! ohh my god! i cant stress it enough, it can help you to not get fixated on thinking about food so much! it can be something easy like drawing, or you can look up something new for yourself

`` go on a walk. i know, it can be very tiring to even think about, but t does wonders at distracting you

`` yoga. very simple and very effective. or, alternatively

`` do nothing at all for a bit. just. lie down, turn off your phone, no sound, no nothing (helps if your binging urge feels overwhelming)

`` if you havent already, try drinking coffee. it really is called an appetite supressant for a reason

`` i wasnt the one who told you that, but you can look up some gross stuff involving food.. f*eeding k*ink usually freaks me out on multiple levels for long enough to forget about food

`` test yourself and allow yourself to feel bored. put down your phone. watch a really long flm. boredom is a part of our lives, and if you teach yourself to feel it in such small portions without binging youll be so so proud of yourself

Thinspos i have^