#tender salami

[threadbaresweater]

plz share ur recipes if u can🙏 I'm 23 and just learing how to pack lunches because I'm substitute teaching everyday and painfully learning that I really can't work 8 hours on just celsius😭

oh, my darling..

if you have a rice cooker, rice is one of the easiest things to prep and have on hand. I recently upgraded ours and it says it will make oatmeal, too, but I haven't tried yet. This weekend, I made honey Sriracha chicken. you'll need:

2-3 pounds of boneless skinless chicken cuts of your choice- breasts or thighs work well

1/3 cup soy sauce

1/3 cup honey

2 tablespoons tomato paste

2 tablespoons Sriracha sauce

4 cloves of garlic, minced (you can also use what I lovingly refer to as "jarlic"- it's minced garlic in a jar, usually found in the produce section at the grocery store. it doesn't taste as good as fresh garlic, but it's easy and quick)

1 tablespoon rice vinegar

2 tablespoons corn starch

Mix all of this together and pour over chicken in a slow cooker. cook on low for 7-8 hours or on high for 4. shred the chicken when it's fork tender. if you're packing lunches with it, let it cook completely (along with the rice) and divide it up into containers. I really like the glass storage containers (these are the ones I have). honestly, if you make enough rice, this will get you through a week of lunches!

I also make a big bowl of fruit salad. any kind of fruit you like! just wash, cut, and store in an airtight container or divide into your meal prep containers and it's a good snack on the go. Adult lunchables are fun too. Get yourself some fancy crackers and some kind of meat (salami, turkey breast, ham..), a brick of cheese that you can slice up, and trail mix or nuts. some of the meal prep containers have dividers if you shop around and are good for storing these.

Those bagged salad kits are really nice. You get all the stuff you need and only have to mix it. You can add protein if you like, but they're also great on their own! I also always keep simple things on hand for snacks- string cheese, protein bars, good old pb+j, carrot sticks, celery, and cucumbers are favorites around here.

Casseroles are always nice, and they keep well for a few days. You can throw just about anything you like in a baking dish and have a meal for a few days. This Chicken Bacon Ranch pasta is one that even my picky eater loves. Another easy idea is sandwiches. You can be as creative or simple as you like! Grilled or baked, any kind of bread or veggies you want. The possibilities are literally endless.

Honestly, if you do a little Google searching for what you like, there are millions of recipes out there- ranging from super simple to complicated (but ultimately rewarding!). I'm happy to point you in the direction of what my family loves, but I'm sure you have your own taste and preferences, too.

[sightofsea]

i remember so clearly in college i was just like i hate veggies and no one should critique my eating habits because that's just how i eat i'm broke and depressed and anyone who suggests i eat better just doesn't get it. just pizza rolls and sandwiches for me. entire sleeves of ritz crackers and maybe some salami for dinner. and i was always feeling so bad and so sluggish and i was like 'why is that'. and then i went to a coffee shop and, because i was low on cash, got the cheapest sandwich option which was this veggie sandwich with pesto and cucumber and whatnot. and i remember eating it and afterwards just feeling, like, good?? not sluggishly full, just full. sated. energized, even. and i realized at the tender age of 20 that vegetables are good for you.

[k-fangirledits]

APPRECIATION POST ヾ(＠⌒ー⌒＠)ノ(*/ω＼*)

Literally thank you to all of you that have interacted with any and all of my thai celebrity gif sets! y'all are so awesome and I wasn't sure how big the thai lakorn fandom was especially on Tumblr, so I am just shook.

Y'all have helped make my whole year just with your interactions with my posts in general so that's why I wanted to make this post.

if you have any one you'd like to request just dm me and let me know. thank you again!

also if you'd like to be in a taglist for a specific thai media involved celebrity let me know and I'll be sure to always tag you in the next gif set that comes out!

Taglist from 2024 Activity Notes as early as March

Likes & Interactions Taglist:

@sahidotcom | @1001nightsofsnowfall | @ailurophilerebeccaexists

| @thelostcupcait | @virulentesque | @my-dorama | @canmking | @ongawdclub | @solo-collision | @sbv21 |

@pyrebomb

@staceyisnthere

@taranya02

@nihilisticcondensedmilk

@zenjiiejiie

@salami-tender

@isla24

@deviantandroidsentbycyberlife

@inonetoomanyfandoms

Reblogs Taglist:

@dark-kitsune | @thelostsshoe

@nihilisticcondensedmilk

[calabria-mediterranea]

7 TRADITIONAL CALABRIAN DISHES YOU HAVE TO TRY

The food down south is ‘peasant cooking’: simple and fresh ingredients, full of flavour. Calabria (the boot of Italy!) is one of the best places to eat in the country. Calabrian dishes make use of local spices, fish and seafood, meats and of course, 'nduja – the famous spreadable spicy salami is the shining star of Calabria.

You might not be able to travel there right now, but we wanted to highlight some of the best recipes from the region.

1. Lagana e ciciari

This is a classic pasta dish in Calabria. It’s homemade wide pasta with chickpeas, garlic and oil.

2. Calabrian stuffed aubergines

The vegetables are filled with a simple mixture of bread and cheese, before being smothered in passata and baked until tender.

3. Pasta e alici

A quick traditional first course, where the pasta is seasoned with oil , garlic , anchovies and toasted breadcrumbs. The breadcrumbs give a delicious crunch to the silky smooth pasta.

4. Polpette alla mammolese

This delicious meatball recipe sees pork mince mixed with goat’s cheese and cooked in a spicy tomato sauce.

5. Pasta with 'nduja

'Nduja is a soft, spicy, spreadable salami. Nduja is typically eaten with short pasta such as maccheroni, penne, fusilli etc or spaghetti. In Calabria they usually eat it with fresh or dried fileja pasta.

6. Zeppole

Zeppole calabresi are divine savoury fried donuts, filled with anchovies or sardines and creamy mozzarella. These are a local favourite!

7. Tartufo

Tartufo was only invented in the 1950s, but has quickly become the dessert of choice across Calabria. It is a moulded ice cream dessert resembling a giant black truffle, with a cocoa coating concealing two layers of ice cream: a chocolate layer on the outside and hazelnut within. Delicious!

Written by Sarah Clayton-Lea

Follow us on Instagram, @calabria_mediterranea

[fivemonsturzzzwowz]

the menu from https://www.freddysfanzone.com/ ! i'm visitor 102,723 :3 i have such a soft spot for in-universe expansive basically useless details like menus. i'll transcribe all the menu items the best i can! Value Deals 1. 20 game tokens, 1 medium 1 topping pizza, 2 soft drinks, 3.99 2. 40 game tokens, 2 medium 1 topping pizzas, 4 soft drinks, 5.99 3. 80 game tokens, 1 large 1 topping pizza, 4 soft drinks, 8.99 4. 120 game tokens, 2 large 1 topping pizzas, 6 soft drinks, 10.99 BONNIE'S FAMILY SPECIAL: 120 game tokens, 4 large 1 topping pizzas, 2 large fries, 10 soft drinks, 14.99 Pizzas Sizes: small (2.99) | medium (4.99) | large (5.99) (additional toppings .20 cents) Toppings: cheese, pepperoni, sausage, ham, bacon, banana pepper, mushroom, red onion, spinach, black olive, extra cheese, tomato, pineapple, green pepper. FREDDY'S PIZZA: 3.99 medium | 6.99 large All Meat Combo- classic marinara sauce, pepperoni, Italian sausage, ham, and smoked bacon Veggie Lovers- classic marinara sauce, tomatoes, black olives, green peppers, onions, and mushrooms Super Combo- (Obscured, likely classic marinara sauce), pepperoni, seasoned (obscured for a couple ingredients), green peppers, and onions Chica's Special- classic marinara sauce, pineapple, and ham (Upgrade any large pizza to a family size for just [$5? blurry] substitute milk or apple juice for kids beverage) House Salad Classic crisp lettuce, tomatoes, croutons, cheese, black olives, red onion, and cucumbers. $1.50 per person $1 add chicken (Add French fries, only $1!) Wings & More CHICA'S WINGS Small (serves 3) 2.99 | Family (serves 4) 5.99 | Party (serves [8? blurry]) 4.99 | XL Party (serves 13) 6.99 Beverages: Soft Drinks (0.75) Iced Tea (0.50) Water (0.25) Milk (0.50) Apple Juice (0.25) Beer (0.99) Entrees: Chicken Tenders- box crispy chicken strips with a side of French fries (1.99) Foxy's Sub- pepperoni, salami, ham, onions, banana peppers, Italian dressing, & provolone cheese (1.95) Club Sandwich- turkey, ham, lettuce, tomato, onions, mayonnaise, & American cheese on white toast (1.99) Grilled Cheese- American cheese melted on white bread with a side of tomato soup (1.99) Rabbit Foot Stew- rabbit legs, potatoes, carrots, and rice with a side of bread (1.50) Desserts: Mini Apple Pie (1.99) Cinnamon Sticks (1.00) Birthday Cake (1.50) Candy (0.25)

[w00den-h3ad]

Haven't made these types of posts in a while, so here what have got in my mind right now

Am I the only one who thought Gerome the janitor was a huge piece of meat/salami?

Like, when I joined the Pizza Tower Fandom, I believe months ago and saw Gerome the first time, my first impression on him was "Is he also a walking topping Peppino collects???" I didn't even assume he's made of bricks and his texture looked bitterly tender to me

I hope I wasn't the only person who thought that either lmao

[heterochromicnachos]

Posted this on YouTube, posing it here too.

Under cinemasins’ everything wrong with the rottmnt movie video

Every sin that really shouldn’t be a sin in order:

(3)-Leo has been fading in and out of conciousness most likely. A lot of the stuff in this movie needs you to pay attention to context.

(4)-Casey is a fill in because they needed a recognizable face for the movie. Your catch up comes during the movie.

(7)-Why are you assuming he wasn’t already on the battlefield to watch over his brother?

(14)- it’s very likely some things may have been forgotten. The two surviving turtles are in their 40s, as Leo is currently at 40 exactly and Mikey at 39. Stress and a constant need for survival would make you forget some things. Plus, they didn’t see it get taken from the art Museum, they only knew the gay couple took it.

(20)-bold of you to assume the turtles don’t have their own records.

(24)-they have no idea what it’s called.

(25)- Donnie is a theater kid. He’s always this dramatic and the buildup is in character.

(30)- oh no, they did something different. Oh no, how horrible. This kinda bias is part of why the series flopped.

(37)-April didnt have time. She;s most focused on the bomb evidence first.

(44)-you’re stupid.

(49)- Warren has regeneration powers.

(50)-they can’t have much blood, this is a kids movie.

(52)-Leo can’t produce multiple portals with a single swipe of his sword, and he can’t make them fucking massive either.

(54)-ninpo is built on mystic magic, and trust. Mystic magic came from the kraang. It’s only logical they can disable it, and with how messed up the situation is between Leo and Raph, it’s understandable they don’t come back right away.

(56)-Donnie’s a tech nerd, plus he’s literally the teams support. What were you expecting, the tech kid to do nothing like every other tmnt movie?

(57)-Raph just got stabbed in what is basically his ribs and you’re angry at Leo for being upset that his brother got kidnapped?! Come on, CinemaSins, that’s a teenager who just watched his big brother almost sacrifice his life to save him, and the future kid, who is most likely to have this information, didn’t warn you. CONTEXT, BIG MAN. CONTEXT.

(58)-yes, they can. This is the entire reason Leo is angry, BECAUSE CASEY IS FROM THE FUTURE. FOOL.

(59)-Leo currently has his own head in his ass, he’s more worried about his big brother that just got kidnapped than some purple butter octopus aliens. Besides, Raph was the original leader, get him back and he’s sure to have a plan to take them down.

(60)-oh no, expressive speech.

(61)-yes, they did, cinemasins. It’s Leo’s fault he got taken. If Leo hadn’t leapt out of that escape pod Raph wouldn’t have Been kidnapped.

(63)-Mikey is trying to find a way to refer to the time for Casey, not himself.

(66)-it’s a warning system, bozo. And it’s spelt lair, not layer.

(67)-Softshell shells are fork tender. If he gets stabbed, it’s game over. He can’t take any hits on that thing without immense pain and the very real possibility of his guts going everywhere. Look u; turtle anatomy for once.

(68)- it’s for the suspense and to feel the movement of the vines.

(71)-it’s a biochemical bomb. They kraang are made of fleshy matter that would almost definitely affect them. We never see it used on humans or the turtles but it’s very likely the same effect would happen if April were to get splashed.

(72)-April is more concerned about getting the fuck out of here, and that’s how she is. Watch. The. God. Damn. Show.

(73)-April is fucking terrifying. She can make a weapon out of anything, even fish and ladders if she had to. She used salami as a bow and arrow, she has a MAGIC BASEBALL BAT. But nooo it’s all splinter’s fault.

(74)-that’s one of the bikes that can be deployed from the turtle tank. It was just in the garage most likely.

(76)-that’s just a block for the door. If it was a nutsack there’d be two, or it would be way larger.

(79)-Donnie literally had an entire gag of putting trackers on EVERYONE. that you conveniently didn’t include in this video. Also, the turtles couldn’t contact eachother because of the underground interference. Try going into a deep cave covered by loads of rubble and try to get cell service. It won’t work.

(79.5)-that was another gag. Donnie is very excited to be able to use his algorithm, and that’s the whole point of him not seeing them right away. He’s the tech guy, he likes to use his tech. Also he’s autistic and wasn’t catching the social cues.

(80)-it’s Raph, not Ralph. Also, you’d be frozen in fear too if your big brother just had a massive biomass crawl out of his eye and possess him.

(81)-they didn’t have a ducking choice? They were running from kraang 2?

(82)-splinter used a smoke bomb ti get them out of there. Splinter, despite his age, is a master martial artist and fought in an arena for years. He could easily haul his kids and Casey out of there.

(86)-that isn’t the military. That is the earth protection force, an organization run by agent james bishop to defend the earth against alien attacks.

(88)-Donnie draws his eyebrows on. I would think that would be obvious. Even if you aren’t sure how they got there you can assume they’re a part of the mask.

(91)-boohoo.

(93)- the interface that controls the technodrome is hooking up to him, similar to plugging a computer into a projector. It has a mind of its own and is meeting him halfway.

(94)-and you;re surprised by this? That damn module dragged him in and is later seen connected to his head like it’s connected to his brain and you’re surprised by this?

(96)-you kinda do, kraang Prime/one is literally their leader and thinks the entirety of earth is weak.

(99)- you’re forgetting the fact that it’s a different kraang. The short square one makes the possession stuff, not this one.

(116) it’s hot soup, it’s a catchphrase their father, Lou jitsu, (aka splinter) used back in his time as a movie star. Watch. The damn. Show. And they do.

(117) Leo quite literally stayed up there and they know him well.

(118) merchandise sales have been dead. And they actually did consider killing him off, but they let him live just in case they would be able to continue the show after the movie.

(121)- kraang 1 is a self absorbed gloating bitch. He’s savoring his presumed victory. He literally called himself a gift earlier.

(122)- Casey is grieving, cinema. He’s just now processing the Grief of losing his Leo, and now he’s going to lose this one. He’s speedrunning the stages of grief.

(123)- we’re in an alien dimension and you’re upset about shit physics.

(124)- as I said earlier, ninpo is based on trust and love. F!mikey literally managed to go back in time, why are you so upset about this? If older miley can break space time, little Mikey can get his brother out of a parallel dimension.

(125)- it’s a parallel to the beginning of the movie. Mikey would have shattered again if it wasn’t for his brothers. He is staying together with the help of Raph and Donnie. Notice how they also start breaking apart.

(127)-staten island isn’t the greatest place from what I’ve heard.

(131)- it’s been months since the kraang were sealed away again. They probably already did.

(All the mystic tallies)- the entire show revolved around mystic magic. What the hell do you expect.

[spooniechef]

The Dinner Diaries Day 3 - Duck Legs (0 spoons)

This was not a good day from the point of view of remembering about food. Apparently my appetite is made of fluctuation right now. However, I did eat one nice solid meal, and fortified myself to cook it with a bag of potato chips as fuel.

Like with most roasted things, there's not much to roasting duck legs from an effort point of view. Thing about duck is that because of it being a particularly fatty bird, it wants slower roasting to get the skin nice and crispy. I could have roasted the potatoes with the duck legs - I have recipes for that - but I'm still trying to recover so I went lower effort still; I just followed the directions on the packet. Well. Mostly, because yet again, it suggested "salt and pepper if desired" and I had onion salt and garlic pepper so y'know. Anyway, very, very brief recipe because it does not take much of anything but time.

Here's what you'll need:

Two duck legs

Spices to taste

With that done, here's what you do:

Pre-heat the oven to 350F (ish), 180C, 160C fan assist, gas mark 4

Pat the skin of the duck legs with a paper towel to remove extress moisture. Prick the skin and season to taste.

Place in a roasting tray and cook for 90 minutes, basting with the juices several times during cooking

Remove from oven; rest for ten minutes, then serve

Literally that simple; most of the effort it takes is time. That and the basting, but that's pretty much a necessity because it helps keep the meat juicy and tender.

I served mine with a baked potato (done in the microwave), some broccoli, and a salad.

Of course, now I'm actively still hungry and not for the amount of wacky cake that's currently living in my immediate space. Once again, it's a protein thing. I do have that second duck leg, but I'd like to save that for lunch tomorrow. After all, tomorrow I have plans in the direction of gluten-free pizza dough. So instead I'm going to do corn thins and salami, with either pickles or more salad.

[trainedchimpanzee]

since everyone is crying about pineapple on pizza again, I tender my dogshit opinion. Pineapple on pizza is great but only when the pizza is spicy. Ham and Pineapple? 🤮 Salami and Pineapple? 😇

[starchbean]

Spring Forage on Pizza

This pizza starts with the homemade crust as detailed in the video here by Tasty on Youtube https://youtu.be/sv3TXMSv6Lw

For this batch (which yields enough dough for 4 smaller pizzas or 3 larger pizzas) I used garlic infused vegetable oil instead of olive oil and the results were quite nice. Corn meal underneath this is great for absorbing excess liquid, a nice crunch, and ease of transfer so the pizza doesn’t stick to things. 

The sauce was a mix of Sweet Baby Rays and a dash of Mango Habanero sauce from Buffalo Wild Wings.

The foraged spring greens I used in this pizza were Curly dock (Rumex crispus) and Broad leaf dock (Rumex obtusifolius) and bergamot (Monarda) chopped up and sprinkled on top after cooking. I also used multiplier onion from the garden. 

For the store toppings, I used genoa salami, mozzarella cheese, red bell pepper, poblano pepper, and parmesan cheese.

I put some of the more sensitive things that I didn’t want to crisp up underneath the cheese layer, and the stuff I wanted to char a little on the very top. Sprinkled all that with a little salt to balance the veggies. Finally the parmesan and bergamot were applied after cooking. 

I ate half of this before the picture because it was just that good XD

If you want to find the wild greens I used in this pizza, you’re quite likely to find them in the midwestern USA. The main thing I would say is make sure you’re harvesting them from an area that is free of heavy metal pollutants, because dock does tend to absorb those particular pollutants from industrial plants and such.

This here is a great example of broad leaf dock. I like to use the younger, more tender leaves like the one that is curled up in the picture here and cut out the widest part of the stem before chopping them up for the pizza. Be sure to check for bugs if it’s later in the year. Smaller doesn’t always mean more tender with dock either, usually I have the best luck with leaves closer to the middle of the plant/ones that are curled up. I would compare the taste to a light kale.

This is a good picture of curly dock. The edges are curly, the leaves are narrow and long. For these I don’t take out the stem since they’re so thin. They have a slight lemony hint to their flavor, but aren’t as common in my area as broad leaf dock. I have not had any problems with bugs on these ones. 

Monarda (bee balm, bergamot) is a varied plant that has different colored flowers and the different cultivars have different flavors. When someone in a foraging group first suggested this to me as a pizza herb, I thought they were crazy, because the variety usually found around here has a very strong menthol type of flavor. I have discovered over the years that these do have a good bit of variation between flavors from plant to plant. If you find the right monarda, it’ll be a fantastic pizza herb! And if you find the wrong one, well it will make a great medicinal tea for when you are congested XD

This is what it looks like before it flowers, like this time of year: 

Thanks for reading and happy foraging / pizza making!

[nbula-rising]

Italian Potato Salad

Yield: 8 servings

2 - 2 1/2 pounds potatoes 1/4 cup olive oil 2 tablespoons coarse-ground or whole grain mustard 1 tablespoon apple cider vinegar 2 teaspoons honey 1/2 teaspoon kosher salt, add more to taste 1/2 teaspoon freshly ground black pepper 8-12 ounces salami, thinly sliced, quartered bite-size, about 2 cups worth 2 green onions, sliced very thin, about 1/4 cup worth Small handful of parsley leaves, minced, about 2 tablespoons worth

Boil the potatoes until fork tender. (When you stab them with a fork, they should slide right off the fork.) Drain and cool. Peel the potatoes and dice into 1/2-inch pieces. (You should have about 6 cups of diced potatoes.)

Place the potatoes in a large mixing bowl. Combine the oil, mustard, honey, vinegar, salt, and pepper in a jar. Seal tightly with a lid and shake until well combined. Pour the dressing over the potatoes and stir gently to coat. Add the salami, green onions, and parsley. Stir well. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days.

[your-krazy-uncle-bob]

Dear Whole Foods- We’re through. It’s not me. It’s you.

You know how it is, Whole. You know. And I know you know. We just can’t pretend it is what it was any longer.

Bad things have been happening between us whenever I’ve tried to get into your sack for quite some time. It’s time to face the fact that we just don’t have that old natural spark between us any longer. We’ve faded from organic to conventional. It’s time to move on to fresh fruits and vegetables new — elsewhere. Ditto your firm, moist, and alluring meats of many flavors. None of what you’re doing to me is doing it for me anymore.

I ignored a lot of your irritating habits, Whole — like keeping that entire wing of the dairy case jammed with your revoltingly raw vegan pastes and six flavors of tofu, that sloppy second of soy. I rationalized you were just trying to keep your green ass from getting so fat you couldn’t get into that tacky green apron you insist on wearing all the time, because “they go with my Earth shoes”.

I put up with your petulant insistence on “helping me” find things I wasn’t looking for whenever I paused in an aisle to ask myself “Johnson Grass and Brayla Suet Sausage? What the hell is that and what life form eats it?”

I put up with your plucking money from my wallet while I slept, so you could blow it on wind power and floats in the Green Pride Parades. I figured that every Whole needs a hobby.

Yes, I just looked the other way, Whole. I figured I could always just skulk around the deli counter cadging slices of salami and smidgens of cheese off your perky crew until they grew tired or I was full. But the feeling of being used by you — especially with the Euro cheeses which went up and up regardless of how heavily the Dollar was sitting on the face of the Euro — kept on pinching me in the pocket.

Even then I accepted your “Give More Green to Be More Green” smarm. Why?

Was it because your moist and juicy fruit always looked so tender, sweet, and tasty?

Was it because you always reminded me, in your organic, vegan, tofu-sodden shelves, of those unshaven but passionate hippie girls of my youth? The ones with the faint Frida Kahlo mustaches like the fuzz I once licked from your peaches.

Was it because I thought I was demonstrating my successful status by shopping at a grocery store whose motto might as well have been, “Whole Foods: Why Pay Less?”

Was it the frisson that compulsive gamblers feel as I watched a single paper bag of your goodies climb relentlessly over the last few years from $50 to $75 to over $100 with no sign that I was at least going to get a French kiss as a reward?

I even put up with your ceaseless whining about the friggin’ environment, being green and all, and your constant nudging about bringing my own bag to carry away your noodle soup, and your waxed cardboard containers for the salad bar that would always leak dressing onto my leather seats.

I suppose it was all of these things about you, building up slowly… and yet… and yet…

Whenever I’d leave you, after depositing a C-note or two in the register by the door, I’d think, “No more. No more. We can’t go on meeting like this.” But in a couple of weeks, my yearning for you would rise like the yearning I often have for a Korean massage. And I’d be back, slipping into your embrace, and always…. after scraping the detritus of my plate into the garbage a few hours later… I’d feel used. Even after a shower.

But today was it. That’s enough. We’re over. Finito. Kaput.

What was it? Like the end of all sordid love affairs, Whole, it was a little thing that did it.

There I was, after buying a slab of your succulent meat at a mere $28.99 a pound, adrift in your kitchen supplies aisle. I remembered that I needed aluminum foil. I scanned your bursting shelves and then I saw it… the “If You Care” Aluminum Foil. It was made, it breathlessly told me, of “100% recycled aluminum.”

The “If You Care” was a 50 foot roll of the silver stuff. It was priced at $4.50. Next to it sat your good old new aluminum foil. Yours was a 75 foot roll of the stuff I’ve faithfully used and recycled all these years. It was priced at $2.25.

It dawned on me then, Whole, that as it was with so many other things about you I was screwed no matter which I chose. Somehow, if I “cared” enough to spend $2.25 more for 25 feet less “If You Care” foil I’d just recycle that caring foil again so that it could come back for more caring at a higher price.

I could take it, Whole, when it was just you and me and a little extra expense for a small tickling moment of splendor in the wheat grass. But now you were sharing your shelves with the high-price whores of recycling and I knew that if I stayed with you a moment longer, I would turn green with bankruptcy.

That’s why I abandoned you and your succulent meat in your shopping cart on Aisle 5. That’s why I left that chunk of Neal’s Yard Cheshire at $32.99 moldering in your private collection.

Whole, I’ve given you some of the best, and certainly expensive, grocery purchases of my life. But we’re done now. Like all tawdry retail sluts tarted up with those French plum tarts near the cash registers, you’ve finally stepped over my food love line of death.

I’ve left, a shattered man, with whatever shreds of dignity and solvency remain. Don’t write. Don’t call. And especially don’t offer to take me back to that Devon Clotted Cream in Aisle 2 that we once smeared over our shortbreads together in that wild, hot Summer of 2006. We’re quits. Deal with it.

Hungrily yours, Gerard

P.S. If by any chance you want to dump that Neals Yard Cheshire cheese at fire sale prices when Washington refuses to bail you out… twitter me.

by VANDERLEUN on AUGUST 5, 2022

americandigest.org

[dungeonmastertyrant]

Blood of Vol

Serves 4

Ingredients: 7 Tablespoons extra virgin olive oil, 4 Ounces thinly sliced salami or other cured sausage cut into thin strips, 1 Large yellow onion, chopped, 5 Large red bell peppers, cored, seeded, and thinly sliced, 1 Bay leaf, Kosher salt, 4 Garlic cloves, thinly sliced, 1 1/2 teaspoons paprika, 1 Teaspoon minced fresh thyme, 1/2 Teaspoon red pepper flakes, 1 14 1/2 ounce can whole peeled tomatoes, drained and crushed by hand into small pieces, with 1/4 cup juices reserved, 1 Teaspoon sherry vinegar, 1/3 Cup chopped fresh parsley, Freshly ground black pepper, 8 Eggs

Line a plate with paper towels.

In a large nonstick skillet over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the salami and cook stirring frequently until lightly browned, 3 minutes. With a slotted spoon transfer the salami to the prepared plate and set aside leaving the oil in the skillet. Adjust the heat to medium high and cook stirring frequently until the bell peppers are tender crisp, 20 minutes. Clear the center of the skillet add 1 1/2 tablespoons olive oil and let warm for a moment. Add the garlic paprika thyme and red pepper flakes and cook stirring just those aromatics until fragrant, 45 seconds. Add the cooked salami and tomatoes with the reserved juices and stir to incorporate along with aromatics into the bell peppers. Adjust the heat to medium and cook stirring occasionally until the flavors meld, 5 minutes.

Remove the bay leaf add the vinegar most of the parsley and 1/2 teaspoon salt, season with pepper, and stir to blend. Adjust the seasoning with additional salt and pepper if necessary. Transfer the mixture to a serving dish and set aside. Wipe out the skillet with paper towels.

In a medium bowl combine the eggs 1 1/2 tablespoons olive oli, 3/4 teaspoon salt, and 1/2 teaspoon pepper and whisk until uniformly yellow.

Adjust the heat to medium, add the remaining 1 tablespoon olive oil to the skillet and warm until shimmering. Add the egg mixture and cook without stirring for 20 seconds. Using a flexible heatproof spatula scramble the eggs by scraping along the bottom and sides of the skillet and folding them in large strokes until clumped in large curds and just slightly wet, 2 minutes. Immediately scrape the eggs over the pepper mixture in the serving dish. Sprinkle with the remaining parsley before serving.

Source: Flavors of the Multiverse

[that-giorgione]

22. and 32. for Big G!

22. How does jealousy manifest itself in them (they become possessive, they become aloof, etc)?

22. Already answered Here.

32. Do they have a go-to story in conversation? Or a joke? 

32.

For cultural context, in Italy we have “carabinieri” wich are another separate branch of police, and are notoriously joken about being incredibly dumb.

cw: suicide

"OK so, there are these three Carabinieri having a lunch break, one of them says: "I'm so sick of this! I've worked here for almost 15 years and every single day my wife always packs me a ham sandwich!".

"Mine always prepares a salami sandwich!" laments the second one.

"And I always have the same mortadella sandwich!", says the third one throwing his hands in the air.

The first Carabiniere, with fiery anger, makes a proposition: “THAT’S IT! I’ve had enough of this, if tomorrow my wife prepares me the same lunch I’ll kill myself! Who’s with me?!”

They all agree, and the next day, when lunch break comes, they all sit in a circle and reluctantly open their lunch bags.

The first one opens it. A ham sandwich.

Then the secon one. Expectedly, a salami sandwich.

With trembling hands, the third one opens his lunchbag. A mortadella sandwich. With a somber expression they all keep thei promise, and promptly and their lives.

At the funeral, the widows of the first two Carabinieri are bawling their eyes out, woundering why they had to do this, why they simply didn’t ask them to prepare somthing different.

In a moment of tenderness, they reach for the third widow, wich until that moment said nothing.

“I… I don’t understand…” she mumbles “My husband packed his own lunch….”

From this ask.

[emilianospizza2]

6 Delicious Stromboli Variations to Try

While pizza is a big deal in Italian food, Stromboli is like a hidden treasure that's just as awesome. It started in the United States, inspired by the Italian Stromboli, which got its name from Stromboli Island in Sicily. Imagine a rolled-up pizza filled with meats, cheeses, and veggies – that's Stromboli for you! It's super flexible, so you can make it just how you like it.

Stromboli is a bit like a pizza burrito. You can stuff it with whatever you fancy – from pepperoni and sausage to spinach and mushrooms. It's like a tasty surprise waiting to be unwrapped! And the best part? It's easy to make and even easier to devour. So, let's dive into the delicious world of Stromboli!

1. Classic Comfort: Plain Stromboli

First up, let's talk about Plain Stromboli. It's like the OG of Stromboli, keeping things simple yet super tasty. Picture this: gooey mozzarella cheese, savory pepperoni or salami, and tangy tomato sauce, all snugly wrapped in soft pizza dough. It's the kind of dish that everyone loves because it's just so darn good and easy to enjoy.

2. Bold and Flavorful: Chicken Stromboli

Next up, let's talk about Chicken Stromboli. It's like the bold cousin of Plain Stromboli, bringing some extra flavor to the table. Imagine juicy pieces of chicken mixed with cooked onions, bell peppers, and lots of melted cheese, all wrapped in a golden-brown crust. It's a filling meal that's full of yummy flavors that stand out.

3. Steak Sensation: Steak Stromboli

Now, let's talk about Steak Stromboli. If you love meaty meals, this one's for you. Imagine tender slices of steak mixed with sweet onions, mushrooms, and melted provolone cheese, all wrapped up in a tasty crust. It's a mouthwatering treat that's full of flavor and texture. Each bite feels like a cozy night in for meat lovers.

4. Veggie Delight: Vegetarian Stromboli

Let's talk about Vegetarian Stromboli. It's perfect for those who don't eat meat but still want loads of flavor. Think fresh spinach, bell peppers, mushrooms, and tomatoes cooked just right. Add in creamy ricotta cheese and mozzarella, and you've got a filling that's not only tasty but also colorful and satisfying.

5. Mushroom Madness: Mushroom Stromboli

If you're crazy about mushrooms, this one's a winner. Imagine earthy mushrooms like portobello or cremini, cooked with garlic and onions until they're golden brown. Then, mix them up with some cheese and fresh herbs for a filling that even the fussiest eaters will love.

6. Authentic Italian Flavors: Italian Stromboli

Let's talk about Italian Stromboli, the real deal. It's a nod to its Italian roots and is packed with classic flavors. Picture this: Italian meats like prosciutto and soppressata, along with cheeses like provolone. Add in some tangy peppers and olives, all wrapped in a crispy crust. Every bite feels like a trip to Italy.

FAQs (Frequently Asked Questions)

Q1: Can I make Stromboli ahead of time?

A1: Yes, Stromboli can be assembled ahead of time and stored in the refrigerator until ready to bake. This makes it a convenient option for meal prep or entertaining guests.

Q2: Can I freeze Stromboli?

A2: Absolutely! Once baked, allow the Stromboli to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. To reheat, simply thaw in the refrigerator overnight and bake in a preheated oven until warmed through.

Q3: Can I customize the fillings in Stromboli?

A3: Absolutely! One of the best things about Stromboli is its versatility. Feel free to experiment with different meats, cheeses, and vegetables to create your unique flavor combinations.

Q4: How do I achieve a crispy crust on my Stromboli?

A4: To achieve a crispy crust, brush the top of the Stromboli with beaten egg or melted butter before baking. This will give it a golden-brown finish that’s both crunchy and delicious.

Q5: Can I make Stromboli dough from scratch?

A5: Yes, you can make Stromboli dough from scratch using simple ingredients like flour, yeast, water, salt, and olive oil. Homemade dough adds an extra layer of flavor and authenticity to your Stromboli creation.

Conclusion 

So, there you have it – six irresistible Stromboli variations to elevate your pizza night to new heights. Whether you’re a meat lover, a veggie enthusiast, or somewhere in between, there’s a Stromboli recipe to suit every taste and preference. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a slice of Italian-inspired heaven!

[seminolesubs]

Seminole Subs and Gyros: A Flavorful Journey

Seminole Subs and Gyros isn't just another sandwich shop; it's a culinary experience deeply rooted in tradition and flavor. Nestled in the heart of Seminole County, this local gem has been satisfying cravings and bringing people together for years.

What Makes Seminole Subs Unique?

History and Origin

The story of Seminole Subs dates back to [1992], when it was founded by [Haralambos Petalas]. With a passion for creating mouthwatering sandwiches and a commitment to using only the finest ingredients, Seminole Subs quickly became a beloved establishment in the community.

Ingredients and Quality

What sets Seminole Subs apart is its unwavering dedication to quality. From freshly baked bread to hand-sliced meats and crisp vegetables, every ingredient is chosen with care to ensure maximum flavor and satisfaction.

Exploring the Menu

At Seminole Subs, there's something for everyone on the menu.

Signature Subs

From classic favorites like the Italian sub packed with salami, pepperoni, and ham, to unique creations like the Cuban-inspired Mojo sub, each sandwich is a work of art that delights the taste buds.

Gyros Varieties

For those craving something a bit different, Seminole Subs also offers a variety of gyros made with tender meat, tangy tzatziki sauce, and fresh veggies wrapped in warm pita bread.

Vegetarian Options

Vegetarians need not worry, as Seminole Subs has plenty of meat-free options, including the flavorful Veggie Delight sub loaded with grilled vegetables and savory sauces.

Locating Seminole Subs Near Me

Finding Seminole Subs is easy, thanks to modern technology.

Online Search Methods

A quick search on popular search engines like Google or Bing will reveal the nearest Seminole Subs location, along with directions and contact information.

Mobile Apps

Alternatively, downloading food delivery apps like Uber Eats or DoorDash allows you to order Seminole Subs right to your doorstep with just a few taps on your smartphone.

Social Media Platforms

Follow Seminole Subs on social media platforms like Facebook and Instagram for updates on daily specials, promotions, and community events.

Why Choose Seminole Subs Over Other Options?

Freshness and Flavor

When you choose Seminole Subs, you're guaranteed freshness and flavor in every bite. Unlike fast-food chains that prioritize speed over quality, Seminole Subs takes the time to craft each sandwich with care and attention to detail.

Customer Service

At Seminole Subs, customers are treated like family. Whether you're a regular or a first-time visitor, you can expect friendly service and a warm welcome from the moment you walk through the door.

Convenience and Accessibility

With multiple locations throughout Seminole County and online ordering options, enjoying a delicious meal from Seminole Subs has never been more convenient.

Customer Reviews and Testimonials

Don't just take our word for it—see what our customers have to say!

https://www.yelp.com/biz/seminole-subs-and-gyros-largo

How Seminole Subs Promotes Community Engagement

Local Sponsorships

Seminole Subs is proud to support local sports teams, schools, and charitable organizations through sponsorships and donations.

Charity Events

From fundraisers to food drives, Seminole Subs is always looking for ways to give back to the community that has supported it for so many years.

The Future of Seminole Subs

As Seminole Subs continues to grow and evolve, one thing remains constant: our commitment to providing delicious food and exceptional service to our loyal customers.

Conclusion

In conclusion, Seminole Subs and Gyros is more than just a place to grab a sandwich—it's a culinary destination where flavor and tradition come together to create unforgettable dining experiences. So the next time you're craving something delicious, why not give Seminole Subs a try?