#tools used: spaghetti and meatballs..... and sauce....

[johnnyshrine]

★ 002 // “Spaghetti and Meatballs”

[sweetpascal]

“ calming the storm ”

pairing: frankie ‘catfish’ morales x fem!reader

summary: frankie is a man that is wound tight 24/7 and never learns how to relax. he probably doesn’t even know what the word relax means. you take it upon yourself to make sure your husband feels as relaxed as possible.

warnings: back massage 👀, mirror sex, fingering (male receiving), PEGGING PEGGING PEGGING, light spanking (male receiving), brief choking (male receiving), ✨soft degradation✨, edging, brief hair pulling, sub!frankie, clothed female/naked male, calling frankie a ‘good boy’, a few sprinkles of praise

word count: 6.8k (uuuhhhhhhhhhh IM SORRY AGAIN not really though)

notes: sssoooo this is loosely inspired by a dream i had about pegging frankie and i just NEEDED to write it out and make it one hundred times dirtier and more explicit. also i feel like i write too much when i get so deep into the story. do you guys like longer fics or should i shorten them??? ANYWAY enjoy ;)

gif by: @spookycora

follow @sweetpascal-notifs for future fic updates.

There was never a day where Francisco José Martín Morales had time to himself to wash the day away without needing to stress about it. The man walked around as if he had a heavy stick slung across his shoulders with two buckets of bricks hanging on either side. There was a tight tension coursing through every inch of his body and it coiled tighter and tighter each hour that passed. Your heart ached unbearably at the small grunts of pain Frankie tries to hide when he tries to bend down too low or reach up too high. Your husband desperately wanted to work hard to provide for your family as well, but he will quite literally work himself to death if he doesn’t learn to sit down and take a goddamn breather.

You deeply admired his inner and outer strength. With everything that happened in the past, Frankie always bounced right back with you by his side, knowing him for almost 20 years and being married for 16 of those years. You knew of all his strengths and weaknesses. And one of those weaknesses is when Frankie has his heart and mind set on something, he doesn’t stop until he’s successful in the completion.

He’s a hardworking man. During his long years of work in construction, he was always up and running doing any kind of project that required restoration and tools. Currently, he’s on administrative leave due to a work related injury. You weren’t surprised when Frankie told you it was because of his aching back. Quite honestly, you were upset and you had every right to be upset.

“I told you something like this was going to happen, Francisco,” you had told him with pure sass in your tone as you stood above him with your hands on your hips.

“So we’re using legal names now?”

The glare you gave him immediately shut him up. A wife’s withering glare is enough to make every hardened husband cry.

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It was nearing 9 o’clock at night when the hammering coming from the backyard shed finally stopped. Frankie had been working on yet another hands-on project that caused him to stay cooped up in the shed for hours on end from the early mornings to the late nights. You didn’t know what the project was, he didn’t want to tell you just yet. But when he talked about the tools being used and the stacks of wood tied in the back of his truck, your heart felt warm at the evident happiness in his eyes and the excitement in his voice.

The backdoor opened and shut with a soft click, an action you had to teach him many many times because the man doesn’t recognize his own strength when it comes to shutting doors. The first night living in your home, he nearly shattered the backdoor windows from slamming it with enough force that it rattled the ground.

You had just finished topping his plate with a large pile of spaghetti, a ladle of sauce, and three giant meatballs. You had set aside a smaller plate with a few thick slices of buttery garlic bread. Frankie’s heavy footsteps echoed throughout the quiet, narrow space of the hallway before it went silent again.

“Frankie?” You called out from your place at the kitchen sink, placing the dirty dishes in the dishwasher and setting the temperature and timer.

You heard a faint grumble coming from the living room. When you enter the area, you spot him laying on the sofa with an arm slung across his eyes, causing his henley to ride up his soft tummy and showcasing the trail of hair that disappears underneath his khaki jeans; your own little stairway to heaven. You also spot one of the thicker lounge pillows tucked underneath his lower back to elevate his spine.

“Everything okay, baby?” You quietly asked him before taking a spot on the ground beside his discarded, worn out work boots. You gently rubbed his knee when he shook his head ‘no.’

“My fuckin’ back is killing me again,” he barely mumbles, eliciting a pained grunt when he shifts slightly, clenching his fist tightly at the sharp pinch in his lower back.

“Have you been taking your meds?”

“Those meds do jack shit.”

Well, he’s in pain and grumpy.

“Don’t shoot the messenger,” you sarcastically told him, holding your hands up in mock defense.

Frankie removes his arm from over his eyes and rests it behind his head instead. He looks over at you with noticeably tired eyes and a guilty frown. He moves his free hand to your face and lightly strokes your chin with the knuckle of his index finger.

“���M sorry,” he whispers in that gravely voice of his. “I’m just… so tired of being in pain all the time and… not being at work until the goddamn doctor gives me the ‘okay’ to go back.” The frustration in his voice only increased when he remembered the project in the shed. “And then the brace he recommend doesn’t do shit and only fuckin’ makes things worse cause all I wanna do is have fun in the shed without feeling like some fragile little old man.” Although the anger in his tone was clear as day, that doesn’t stop the gentle motion of his finger on your chin and that makes you smile a little bit.

“Well,” you began with a wider smile. “We try some new medications to see if it makes a positive difference. If you don’t like it, then we try something else. We can also try some deep stretches I learned at yoga and comfortable sleeping positions that avoids any discomfort for your back. And we’ll try out the new therapy soothing cream I got from the pharmacy today.” You noticed Frankie trying to hide his own smile by biting his bottom lip, but he failed when he noticed the determination in your eyes to make him feel better. “How’s that sound, hm?”

“Good,” he whispers and firmly holds your chin between his thumb and forefinger, lightly tugging you forward. “C’mere.”

You leaned up on your knees and over his upper body for a brief moment to give your husband a sweet kiss. The hum he ignites against your lips has you shivering in the best way. The kiss unfortunately lasted for a few seconds before you both pulled away slowly to savor the uninterrupted moment. You licked your lips to savor the taste of him as well. You and Frankie let out quiet laughter when he simultaneously does the same.

“What did I do to deserve a wife like you?” He whispers, pulling back a few inches to trail his eyes over your features, wanting to memorize every part of you to tattoo the image in his brain.

“What did I do to deserve a husband like you?” You whisper back to him, just barely brushing your fingertips on his gorgeously hooked nose, almost afraid to touch him. Frankie shuts his eyes at the feather-like motions of his fingers and at your words.

You both stay like that for a little while, relishing in the shy touches and soft whispers like teenagers in love for the first time.

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By the time Frankie finished his delicious meal, you had gone upstairs to set up a surprise bath. Your husband’s persona didn’t scream ‘I love bubble baths,’ but doing something nice like this was a gesture you knew he’d appreciate no matter what. His boots were tucked away in the bedroom closet, the pillows were fluffed and ready for him to rest comfortably, and a warm towel had been set on the bathroom counter for him to use.

In the bedroom, you had set out a bottle of peppermint oil on the bedside table on Frankie’s side of the bed. After conducting research during the beginning of the week, you found that peppermint oil is one of the best to use for a massage due to the positive effects on the body, specifically for back pain. If you do this every night for Frankie, there could be a strong possibility that his pain will hopefully dial down.

“What’s all this?”

You gasped and nearly dropped the small hand towel onto the ground. For a man his size, you were always surprised by his stealth. As a veteran, you knew the men he served with were like that as well - on and out of the battlefield. It has its perks and disadvantages, one of which being scaring the shit out of you when he randomly pops out of nowhere. You looked at him over your shoulder and gave him a smile of tenderness.

“I just wanted to make tonight all about you,” you told him and walked over to where he cautiously stood, still unsure of what to do or say next. “I ran you a hot bath and used some of my essential oils. I want you to soak for 15 minutes, okay? It’ll help relieve some tension after all the hard work you did today.”

Frankie’s eyes softened and his tense shoulders dropped a fraction. His heart swelled and skipped a beat at the loving gesture. He felt he didn’t deserve it. He felt like he didn’t do anything to deserve this love and attention from his wife.

“And then when you come out, I was hoping you’d allow me to give you a back massage?” It came out as a hesitant question because you weren’t sure if he’d be on board. You fiddled with the hem of his shirt, feeling so stupid for feeling so shy with your husband, of all people.

“That sounds really good,” Frankie whispers and cups your cheeks in his large hands, the warmth of his palms and the roughness of his fingers from years of hard work against your skin making you sigh softly. “Thank you for doing this for me, cariño.”

“Anything for you, Francisco.”

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When Frankie stepped out of the warm water and drained the tub, his body felt ten times lighter. You were right, as always. The hot soak soothed some of the tension in his shoulders and spine, although sitting on hard porcelain for 15 minutes did no good for his lower back and ass. But the smell of the lavender oils you added to the water had him feeling relaxed within the first minute. He lets out a small, pained groan as he stretches his shoulders back. There was a slight pinch, but not as bad as before. Maybe he should make this a three-times-a-week thing at the end of the night - only because the water bills would skyrocket if he made it a nightly routine.

As he looks at himself in the foggy mirror, using one hand to wipe away the condensation, he then realizes how bad he needs a haircut. His damp locks fall a little past his eyebrows, just tickling his eyelids when he blinks. It’s curled around his ears and the nape of his neck. Frankie isn’t a touchy feely guy, at least with people he doesn’t know. He’s been postponing a needed haircut due to the fact of someone touching his hair and doing stuff that you like to do like washing and massaging. Maybe he should ask if you’d like to cut his hair. He saw Benny’s hair a few months ago and he was proud of the job you did. He knew you would jump on the opportunity to cut his own hair.

“Baby?” You called you from the opposite side of the door, lightly tapping your index finger against the misted glass window. You couldn’t see him, but you saw his gorgeous silhouette and it made you grin. “Everything alright there?”

Frankie’s shoulders shook as he huffed out silent laughter. When he opened the door, tightening the towel around his waist, he looked down at you with a grin of his own.

“Can’t a man take his bubble bath in peace?” He jokingly questioned, furrowing his eyebrows in a comical manner that had you laughing in the crook of your elbow; it was a habit Frankie grew to love when he noticed you didn’t laugh into your hands like everyone else in his life did.

“Sorry, princesa,” you teased, leaning up on your tippy toes to nose at the bare patch in his beard before nipping at it. “Are you ready for your massage?” You cradled his warm body against yours, the lingering scent of lavender and him filling your senses.

“Can I have a kiss first?” His voice was pleasantly low and sent a smooth chill down your spine.

He was looking at you like you hung the moon and stars for him. He was looking at you like you had randomly grown luscious wings and a halo. Frankie felt his heart stutter the more he looked into your eyes. It made you feel warm all over. You just hoped you were looking at him the same way. When he leans down to finally place a kiss to your lips, he jerks back with a sharp hiss, a wince on his face as he grips his lower back.

“Alright, on the bed, baby,” you told him, giving his small, towel covered butt a firm pat.

Frankie lays on his stomach with his arms crossed under his head. His eyes shut as he strains to hear what you’re rummaging for. He feels the bed dip on either side of his hips before a small weight settles on his ass.

“I like where this is going,” he mumbles drowsily in his arms, grinning wide and laughing loud when you do the same. “I wouldn’t oppose it if something else happens after this massage.”

When you leaned over to reach for the oil set aside, you gave the lobe of his ear a small nibble, a small swipe of your tongue, and then a small kiss. Frankie groaned again and wiggled up against you while muttering something along the lines of evil woman to himself.

“We’ll see how good you are,” you teased, smiling from ear to ear when you see him bite his bottom lip to cover his groan when you delicately scratch your nails up and down his sun kissed back.

“Okay Mr. Morales, are there any specific areas of pain you’d like me to assess in our treatment tonight?” You asked him in a jokingly professional tone, giggling into your elbow when his shoulders shook with laughter.

“Well, everywhere. But mainly my lower back and around my shoulders, pretty little masseuse,” he says back in a professional tone.

“All jokes aside, Frankie, but if anything hurts you, please let me know. I don’t want you to hold anything in cause you think it’d hurt my feelings. I don’t want to fuck your back up more than it is now. Don’t be like Chandler,” you told him with a small poke in his lower back dimples.

“If you ever give me a massage like Monica, I will karate chop you in the throat in an instant,” he tells you, opening one eye to peer at you before closing it again, comfortably resting his head back on his folded arms. “But yes, I will let you know, querida.”

“Promise?” You quietly asked, fully worried about hurting him if you applied too much pressure or dug too deep into his already pained muscles.

“Hey,” he called out to you softly, now opening both eyes to look at you as best as he could with the awkward angle his head is tilted at. “Look at me.” And you do. “I promise.”

As he gets back into position, situating himself comfortably, you take your time to admire his tan skin and the freckles adorning his back. They look like the only kind of constellations you’d want to trace with your tongue. Ironically, in your eyes, Frankie is your entire universe and beyond. The butterflies in the pit of your stomach flutter uncontrollably when the noticeable muscles in his shoulders and biceps flex, and then he finally stills. Breaking yourself out of the trance you put yourself in from hungrily gazing at your husband’s back, you take it upon yourself to pour a generous amount of the oil into your palm.

“I can smell that from here,” Frankie suddenly mumbles, his voice all rumbly and calm. “What kind of brujería is that?”

“Shut up,” you snort and tap his side gently. “It’s chamomile and lavender, dummy.”

Frankie lets a tired hum and doesn’t say anything else. His eyes begin to droop shut as you begin to gently and carefully massage his upper back first, focusing more on his shoulders and upper biceps. The warm oil coupled with the pleasurable motions of your hands digging into his muscles had him groaning softly, a little furrow in his brow when you pressed into a pinch.

“Everything okay, honey?” You quietly asked him, slowly moving your hands down to the area below his shoulder blades, solely focusing on the tight tension spread all across his back.

“Mhm,” he groans again, just barely nodding. His toes curl and he almost jerks away from you when you apply too much weight to the bothered area between his shoulder blades. “Easy, querida.”

“Sorry,” you whispered and leaned forward to give his neck an apologetic peck. He smelled so good; a mix of the sweet oils used in the bath and just purely him. His natural scent was intoxicating and it made your mouth salivate.

You moved your hands further down his back, now focusing on the middle on either side of his spine. When you dug your thumbs with just enough pressure, Frankie let out another huffed groan. This time, he wasn’t in pain. The massage was quickly beginning to feel good, almost in an arousing way. Chills and tingles shut up and down his back, spreading all around his body from the tips of his toes to the top of his head. Your warm hands kneading into his sore muscles and the pleasant weight of you on his ass of all places was beginning to make him feel needy and squirmy.

You grinned wolfishly when you felt the first twitch of his hips. Frankie never once opened his eyes, embarrassed to make eye contact with you, knowing that you’re gloating from your position on the power you have over him. You dug your thumbs in the spot again and began rubbing firm circles into the strong muscle. This time, he lets out a breathy moan.

“I got you, baby,” you crooned.

Fuck, even your voice was making him melt like butter on a pile of pancakes. He knew you were teasing him. His cheeks and neck felt unbearably warm, the knot in his throat growing bigger and bigger as your hands slowly trailed down his slick back until your thumbs were gently digging into his back dimples. He didn’t even have to tell you, but you knew just how sensitive his back dimples were. The first press of your thumbs into the slight dips made Frankie bury his face further into his arms, no longer facing the side of the room but now facing the mattress itself. His nose curled and his hips twitched when you dug harder and rubbed tantalizingly slow circles.

“What’s wrong, honey?” You grinned widely when he couldn’t formulate a coherent response. All you heard was a drowsy little hhnn sound. “Cat got your tongue, huh?”

You looked down at your hands and watched in amusement when your thumbs, having a mind of their own, slowly dipped under the towel around Frankie’s waist. The towel began to loosen from your sluggish movements, and your husband made no move to tell you to knock it off or to make a joke about you being obsessed with his ass. But he didn’t. He just whined. And you’d be lying to yourself if you didn’t think that simple sound was arousing.

You hooked your fingers in the cotton waistband of the towel and gave a barely there tug. Frankie moves his hips in a way that allows you to yank the towel off completely, leaving him bare, pliant, and needy on the bed before you. You applied a little more oil to your hands and started kneading the flesh of his ass. The guys have all made a fair share of jokes about Frankie’s ass, all claiming that his dick got most of the size. But you adored it. You love when he’d wear tight boxers that showcase his thick thighs and his perky ass. You loved seeing the small jiggle of it when you’d jokingly tap it with enough force. You loved hearing the harsh skin to skin contact when you’d smack it hard enough as he fucked you missionary. And you absolutely loved his shoulder to hip to ass ratio. The guys can say all they want, but Frankie’s ass was yours and only yours.

You firmly dug your fingers into the perky meat, biting back a teasing remark when Frankie moans pathetically. You leaned back enough and spread his cheeks open to down at his rim. You raised your brows and looked at the back of his head.

“Did you… shave?”

There was silence, followed by a quiet throat clear.

“I was… um… hoping it’ll lead to this,” Frankie shyly confessed, his voice gravelly and hoarse from the dryness in his throat. All his saliva was on the pillow underneath his arms from biting at it to hide his pathetic little sounds. But you heard them all. And you wanted - no, needed to hear more.

“Yeah?” You cooed, using an oil slicked thumb to rub at his hole, watching as his back tenses and his head lifts to look back at you. His dried hair was unbelievably messy and curly. The disheveled appearance had your heart soaring and your pussy throbbing in your panties. “You were just waiting to get fucked, huh?”

“Fuck,” Frankie mewled, dropping his head back down, this time onto the damp pillow. His hands fisted the sheets and he weakly spread his thighs wider when you nudged them with your knees. He can feel his stomach getting sticky and wet from his cock. He was dripping like a rickety faucet.

“Would you like me to bring out our little friend, baby?” You questioned him softly, stopping the little circles you were doing on his hole. “You wanna get fucked in the ass like a whore?”

When he eagerly nods and lets out another weak whimper, that was enough for you to break out of your pleasure-drunk trance. You carefully removed yourself from between his thighs and quietly made your way to the closet. On the ground, just behind the wide chest that holds Frankie’s private gear, is a special little box of toys.

“Querida?”

His voice was so soft and hypnotizing.

“I’m coming, baby,” you softly called out to him as you grabbed the box that adorns a heart shaped lock. “We’re gonna have lots of fun tonight.”

When you returned to the body, your heart dropped to the pit of your stomach, your pussy throbbing with heavy need that was damn near unbearable. Frankie was in position - the position; on his hands and knees ready to get fucked. His back had a slight arch that offered him no discomfort. And his arms were rigid straight. You both had learned online that it avoids any back pains compared to being on his elbows. His head dropped low and his eyes were shut.

Situating yourself between his legs again, you pull off a sticky piece of tape underneath the box that contains the key. Frankie hears the slight ruffle of contents inside the box and he bites down on his bottom lip in anticipation. The last time you both did this was on your anniversary four months ago, and his reaction was very happy. When you unlocked the box, your eyes zeroed in on the pitch black harness with a detachable dildo; flesh toned in comparison to Frankie’s skin color, a nice six inches, and no wider than three of your fingers.

“I’m gonna open you up now, honey,” you spoke to him softly, coaxing him to relax while rubbing your hand up and down his oiled spine. “When I’m done, I’m gonna fuck you nice and good like you deserve.”

“Yeah,” he keened, sluggishly nodding his head and swallowing thickly; he doesn’t want to start drooling just yet, not when the fun hasn’t even begun. He spreads his legs wider when you tenderly place a hand along his inner thigh, stroking and squeezing the thick, warm flesh. “Hhnn…”

You hushed him quietly, humming under your breath when you moved to his other thigh, pressing your thumb on the tattoo etched into his skin. You moved your hand up, up, up. You took his heavy balls into your palm and curled your fingers around the fullness, letting out an exhaled moan when you see Frankie’s hole clench around nothing. You were fully teasing him now, coaxing every reaction from his body.

“That feels good, baby?” You cooed, watching the back of his head when he nodded. His movements were jerky and uncoordinated, almost like he was in a new body for the first time and trying to get used to using it. “It’s gonna feel much better. Just… you… wait.”

You slowly slid your oil slicked thumb into his hole, the rim immediately tightening around it, sucking it in deeper as you curl your finger. Frankie lets out a choked sound, one equivalent to a struggled gasp of air. His face felt incredibly warm along with every inch of his body. A rush of tingles spread around his soft belly before settling in his pelvis. His thighs jerked and his fingers desperately grasped the sheets when you slid your thumb out and inserted your middle finger.

“There we go,” you whispered, lowering your head to give his left back dimple a kiss. “How do you feel, honey?”

“Good,” his needy response was immediate.

You slowly begin to insert your index finger alongside your middle finger. The stretch has Frankie squirming, his arms straining and shaking. He can feel sweat beading along his hairline and brows. He moved his hips back until he could feel your fingers slide all the way inside him and bump into that little pleasure button hidden.

“Fuuuck,” he practically spits out, mouth falling open when you fuck him with your fingers, crooking them against his prostate to further pleasure him. His cock dribbled and dripped down the tip. “Fuck me, querida. Fuck me… please. I’m ready. I’m ready for it. Fuck me.” He’s rambling at this point. His mouth has a mind of its own now. He’s completely checked out.

Slowly pulling your fingers out, you give his ass a playful swat, groaning low when the flesh jiggles. Frankie whines at your smack. You stand beside the bed, keep a watchful eye on your impatient husband. You slide down your panties, the damp crotch of them sticking against your pussy for a brief moment. He watches you as well, like a hawk. When your panties pool at your ankles, you slide on the adjustable harness. Tightening the straps around your hips and fixing the small bump in the crotch so it nestles between your pussy lips and rests right against your clit, you climb back onto the bed. With slight roughness, you spread Frankie’s knees wider.

“You ready to get fucked, honey?”

The way you’re speaking to him in a condescending way and making him feel so inferior to you, it has him feeling so dizzy and drunk. He can barely respond to you because he knew that if he opened his mouth, there would only be a jumble of disoriented sounds. You can tell from the little squeak he lets out that he can’t speak.

“I haven’t even fucked you yet and you’ve already gone cockdumb, huh?”

When he hears the audible click of the dildo being attached, followed by the cap of the lube opening, he holds his breath and shuts his eyes tight in excitement. When he feels the silicone, slick tip of the dildo press against his tight rim, he opens his eyes and looks off to the side. The moan Frankie lets out has you looking at him. When you see him looking to the side, you follow his line of sight and smirk.

“Looks like someone is filthier than I thought,” you thought out loud, and he makes eye contact with you through the standing mirror positioned perfectly to capture every inch of yours and Frankie’s filthy position.

Slowly and steadily, you inch your hips forward and forward and forward until the entirety of the silicone tip is stuffed deep inside Frankie. All the air has rushed out of his trembling body the more inched your hips forward, sliding the toy further inside. He weakly peered at the mirror, exhaling a shaking breath and licking his dry lips when he saw the concentration and determination on your face when you watched yourself disappearing inside his hole. Almost as if you read his thoughts, you looked at the mirror as well and made eye contact with Frankie. As you nudge your hips further against him, his eyes fluttered shut, his eyebrows furrowed, his nose scrunched, and his mouth fell open. He was picture perfect; the definition of a pretty boy in a Playboy magazine.

“Just a few more, baby.”

You even sounded breathless. It was all too much for Frankie. When the rough harness finally touches his ass, your thighs pressing into his, he can finally let out a gasping breath. You stayed put for a few long moments to allow him to get used to the feeling of being deeply filled again. You stroked his hips and lightly dragged your nails down his spine. Frankie has a full body shudder that automatically causes his hole to tighten around the toy and suck it in deeper. He chokes on a wet sob and drops his head.

“That’s it,” you hummed under your breath and looked down between your bodies, watching in pleasured fascination as the thick silicone disappeared and reappeared repeatedly. You made sure to set a slow pace, not wanting to hurt your man by getting too eager. “You’re being such a good boy for me, baby.”

“Hhnmph,” he blubbers. He can already feel spit sliding down the corner of his mouth from keeping his lips open. The pace you originally set began to pick up speed. His head bobbed from the movements. He looked down at his dick and watched it bob as well, the tip and his stomach glistening from his slick. “Oh… shiiiit…”

The throbbing in your clit further increased while you continued to fuck Frankie. His ass jiggled every time your hips met his backside. The toy still glistened from the lube you had applied. And Frankie’s hole looked beautifully stretched. You watched his expression through the mirror and felt your heart stutter. His expression was so fucked out. His eyes half lidded and partially crossed. His lips parted in a beautiful pouted shape. His tongue was just barely peeking out. You saw the gentle slope of his soft tummy too from this angle. You felt so animalistic as you get to fuck your pliant husband. You needed more.

Reaching under the crotch of the harness, you felt around for the tiny switch hidden underneath one of the straps. The second you clicked it on, Frankie starts moaning uncontrollably when vibrations spread from the against your clit, up and around the toy, and finally reaching someplace inside him. This feeling was unlike anything else. The last time you had fucked him with this strap-on, you hadn’t turned on the vibrations. This was total insanity. Frankie was sure he was going crazy. He couldn’t stop himself. His mouth was moving faster than his brain.

“Oh - fuck - oh - fuck - oh - fuuu - uuu - uuuck,” his words were jumbled and stuttered every time you rammed your hips into his, the hard pace you officially set forced his words to come out broken.

“That’s it,” you grunt through clenched teeth and tighten your hands on his soft hips to force him back onto the toy every time you hammer your hips forward. “That’s my good boy.” The vibrations and perfect pressure against your swollen clit and sensitive pussy lips make your inner thighs tremble and tense. You can feel the vibrations spreading around Frankie’s ass when you grab his cheeks to spread them wider. “You’re taking me… so good.” Now, you were the one having difficulty speaking. The vibrator pulsating against your buzzing clit and the sight of Frankie’s hole swallowing the width and length of the toy will have anyone deemed speechless and incoherent. 

“Just like that,” Frankie breathlessly chants, his body rocking forward and back onto you as his arms tense and his toes curl until he’s sure you can hear the joints crack. “Like that. Like that. Like that.” Those were the only two words he can correctly say without sounding like a slurring drunkard.

“I know, honey,” you replied, equally as breathless, your thighs and hips aching from exertion, but you persisted. Seeing Frankie’s blissful expression through the mirror and the way his body responds makes you want to fuck him for hours and hours on end. There’s nothing more beautiful in life than seeing Frankie happy and seeing Frankie completely fucked dumb. 

Sliding a hand up his sticky back, sticky from sweat and soft from the oil, you curled your fingers over his shoulder and held on. You yanked him back onto the toy, repeatedly rendering him breathless as the toy hammers into his prostate at a mind-numbing pace. It was at this moment where Frankie fully dropped his head as he’s unable to keep himself steady or hold himself up for much longer.

“Look up,” you softly grunt and immediately curl your fingers into curly, thick hair at the back of his head to pull him up again. Frankie sobs at the prickling pain along his scalp. You curled your fingers tighter and forced him to watch you fuck him from behind through the mirror. “You’re acting like such a desperate whore, Frankie.” Your tone was so condescending and arrogant as you slowed your pace but rammed your hips harder into his ass. “Are you a desperate whore, honey? Huh?” You used your free hand to swat at his ass. The moan he released had your pussy clenching around nothing, further coating your lips and the crotch of the harness in your slick. 

“Fuck yes,” he spits out, hands holding onto the bedding in a death grip when you swat at his other cheek, the sharp sound of skin to skin filling your ears pleasantly. “I’m… your... whore.”

His balls tightened and his eyes fluttered shut. You let go of the back of his hair and allowed him to droop his head low again. The hand that was previously in his hair slowly trailed down the nape of his neck, rubbing through the sweaty strands that curled from the heat. His skin was unbelievably warm and soft. You slowed your hips to a complete stop as your hand moved around to the side of his neck. Frankie looked up in curiosity and wonderment right when you curled your fingers around his throat. He sucked in a sharp breath and made eye contact with you through the mirror. You delicately tightened your hand around his strong throat, feeling the rapid flutter of his pulse hammering against your fingers, along with the feeling of his Adam’s apple bobbing when he swallowed.

“Is this okay?” You quietly asked him, keeping your voice soft and slow to make sure he understood that you’re not pressuring him into doing what you’re into. Communication is always key, especially in acts of intimacy like this where you’re in charge. 

Frankie’s sure his heart skipped a beat at your question. He always trusted you no matter what situation either of you are in, he always put his trust into your hands. He loved and appreciated how attentive you were during the entirety of knowing each other. He had never had stability in his life before and after he was deployed. Having this comfort and safety and deep intensity from someone that genuinely cares for him - he never wants to let it go.

Licking his dry lips, Frankie looks deep into your eyes through the mirror, inching his hips back onto the toy and finally nodding his head, his movements jerky and sluggish. The smile you give him definitely makes his heart skip a beat; that smile of encouragement and admiration. You resumed the previous slow pace. With your hand around his throat, you stroke your thumb along his jawline and stroked at his fluttering pulse. Your mouth quickly drops open when the vibrator in the crotch of the harness shifts and is pressed directly under the hood of your clit, stimulating your pleasure button head on. 

“Francisco,” you cried out, throwing your head to moan freely at the ceiling. You tightened your hand around his throat, hearing his strained groans and whimpers. The harness slapped against his ass continually, painting his cheeks a pretty pink from the friction. “You’re taking me… so good, baby.” 

His face and neck felt insanely warm from the rush of blood at the sound of you moaning his full name so prettily. His head felt fuzzy and his vision was dizzy. Your hand wasn’t that tight around his throat so you weren’t cutting off too much oxygen. It’s everything else around him that’s causing this feeling. The steady pounding of your hips against his ass, the thickness of the toy filling him to the brim and pounding into his prostate, the neverending vibrations that are dancing all around his nerves and lighting his skin on fire, the blissed out expression on your face in the mirror, the way your body desperately moves behind him. 

“Gonna cum,” he rasps, pouty lips parting and his face scrunching up as the feelings intensified when you fucked him faster and harder. His cock dripped steadily of pre-cum. Warmth pooled in the pit of his stomach when you shoved the entire toy deep inside of his hole, pressing so deep inside and against his prostate that he had nowhere to squirm. The vibrations felt insane and overwhelming. “Cumming. Cumming. Gonna cum. ‘m cumming!” 

No sounds were emitted from his beautiful lips. You watched in awe as Frankie’s eyes rolled back and his teeth clamped down hard on his pouty bottom lip. Your eyes moved down to his stomach where his cock bobbed and twitched as the first spurt of thick cum shot out. Then, the next spurt. And then, the next spurt. It never ended. He just kept cumming and cumming. That filthy sight is what triggered your own powerful orgasm. You wiggled your hips down, slightly shifting the toy and shakily humming as your cunt pulsates and your clit throbs.

Reaching for the tiny switch, the vibrations stopped. Slowly unwrapped your hand from Frankie’s neck, you lightly trailed down his spine. The only noise in the bedroom were his heavy, panting breaths and your own as well. Your thighs burned, and you were sure that your muscles would be achy. Maybe this time, Frankie will be the one to give you a massage.

“Honey?” You called to him tenderly, your voice soft and quiet so as to not jar him. His eyes were tightly shut and his lips were still parted to breathe in the sweet oxygen. You delicately rubbed at his soft hips, gently massaging the flesh of his ass and stroking over the heated skin. “Are you still with me, baby?” You bent down to give the middle of his spine a kiss. 

Frankie was finally able to pick his head up. He nods, just barely. His eyes were still shut, not yet wanting to face the yellow lamplight. A drop of sweat slid down his temple and disappeared under his scruffy jaw. Yeah, he needs another shower. Hopefully one that you’ll join. He licked his lips, barely wincing when his tongue brushed over the cracked, broken skin from biting down onto it. He looks at you through the mirror once again. Your hips pressed together and your hands tenderly holding his hips. There was a certain brightness in your eyes when you looked at him. There was a certain brightness in his eyes when he looked at you. The smile you both share, almost dopey and drunk on love, is one that is reserved just for the both of you to see.

“Yeah,” he tells you, his voice raspy and low. “I’m with you."

[spot-splatter-splash]

Pasthilda/Betty Spaghetti, the result of a disastrous Spaghetti Day. Her clothes are made of tomato sauce and she wears a meatball tiara. She’s not very bright since she has noodles for brain.

I like the description and the personality (Noodles for brains is a rare insult I can see Crafty using) But I’m trying to add boys to balance out the gender ratio

Maybe something like noodle hair, sauce hat, herb freckles for color. Not the sharpest tool in the shed but has good intention, possibly a byproduct of a kitchen nightmare of Pepper Pots N’ Pans

Not sure of a name though

[millenialpeasant]

Meatballs, and an Introduction

INTRODUCTION:

The year is 2020, and we are Millenials.  This is a term bandied about by Boomers and Gen X’rs to infantalise us, but it is also OUR Generation and OUR term.  The economy is dying, we all work 3 jobs, none of us have time to cook, but also can’t afford to eat out all the time.  And to top it off half of us dont even know how to cook, and using services like Hello Fresh and Blue Apron to help us learn skills we should have learned in Home Economics leads to derision and snark about how we can’t even be bothered to do our own grocery shopping. 

I love to cook.  I was a latchkey kid who was cooking dinner about twice a week since high school.  I also had a grandmother who loved to bake and valued a nice meal presentation, a trait which passed on to me.  I’m one of the lucky ones, and I’m grateful for that. there were times in my 20′s where my entire grocery budget was about $20 to feed myself for a week.  You learn about 30 different ways to prepare eggs and about 10 ways to doctor up Ramen Noodles or you go mad with food boredom.  

I love to cook but so many websites with amazing recipes assume you have access to fresh herbs, uncommon ingredients, and have 8 hours to let homemade stock simmer (I can’t even remember the last time I was home, in the day, for 8 hours straight)  So you find shortcuts, cost hacks, and rework recipes to work with the tools you have at hand.  you learn which tools are a godsend (food procesor) and which tools are basically fancy garbage (looking at you quesidilla maker).  This Blog will be a collection of the various recipes I’ve tweaked over the years, as well as cooking tips and tricks to get the most bang for your buck, or how to make food prep actually work around a busy schedule.  My hope is that someone, somewhere finds this blog and gets inspired to give real cooking another shot.  It’s cheaper, healthier, and a skill we should all have, so grab a mixing bowl, we are gonna make some meatballs.

ABOUT THE RECIPE:

so I wanted to start with this recipe for a couple of reasons.  1) It’s stupid easy, just put it all in the bowl and mix.  2)It makes a masssive amount of meatballs, especially if you live alone or only have 1-2 other people eating.   And 3) it’s cheeeeeap.  You can feed up to 10 people on $20 with this recipe if you do your shopping at Aldi or similar cheaper stores.  There are also no fancy techniques to worry about (although I will include Advanced Technique tips where applicable, all of my recipes will taste fine without the extra steps)

Every recipe generally wants you to pull out and pre measure all of your ingredients before you start cooking.  You should do this if posible, but when you are working in a tiny galley kitchen, or only own 2 bowls and 1 cutting board, you have to cut some corners.  To make life easier, I will seperate the ingredients into steps, in case you need to be able to measure things and put them straight into the bowl.

THE RECIPE:

Step 1

Preheat oven to 350*F

Step 2

Put all of the following into a large mixing bowl:

~3lb ground beef ( I use the super cheap “meat log” 3 lb packs at the grocery store, but better beef means better meatballs.  you can also use ground turkey, ground sausage, anything you like in any combination, but for the sake of cost cutting, I will be sticking with the meat log for now) ~2 large eggs ~3/4 C Italian Bread Crumbs  ~1 TBS Garlic Powder ~1 tsp Garlic Salt (this might seem redundant but I’ve tried different combinations of salt and garlic and this was universally the best way to get the right ratio)  ~1 tsp Onion Powder ~1 1/2 TBS Italian Seasoning ~1 TBS Red Pepper Flakes (these make mild-to-medium spicy meatballs.  use spicy sausage, or add more red pepper flake for spicier meatballs, or omit red pepper for very mild, kid friendly meatballs) ~1/2 tsp Salt ~1 tsp Pepper

Step 3

Wash your hands and start mixing all that goodness together.  Use your hands, not a spoon, as a wooden spoon is more likely to overwork the meatballs, making them tough and weird.  Just hand mix like you are mixing together playdough, and wash your hands both before and after.  If you are squeamish, then you can always wear latex gloves if you prefer.

Step 4

Once the mixture looks uniform, begin making walnut sized balls by pinching off a bit and rolling between your palms.  For consistency, I like to make 1 ball and set it aside as a “template” to follow, otherwise I find my meatballs keep slowly getting larger and larger as I get impatient and just want to get these in the oven.  

Arrage your meatballs on a broiler pan with drainage, close to each other but not touching.  If you dont have one of those, then grab the aluminum foil and line a baking pan and use that instead.  You will have to manually drain off the grease at the end, but at least the foil makes cleanup way easier.

Advanced Tip: For better flavor, you can brown the outside of your meatballs in a frying pan for a few minutes per side before putting in the oven to finish cooking.  the browing give them a richer taste.  

Step 5

Bake at 350*F for 12-15 minutes.  To confirm doneness, you can insert a meat thermometer into the largest meatball (aim for a temp around 155-160*) or cut one in half with a fork and check.  you want meatballs that are ALMOST done, with just a tiny hint of pink in the middle.  Drain off any grease needed and remove meatballs from the pan.

Step 6

This step is where you start asking yourself “Well, I’ve got meatballs, now what?”

I’m a big fan of Spaghetti with my balls, so at this point I’d be opening 2 jars (trust me, 1 will not be enough) of your favorite grocery store red sauce, and pouring them into a large sauce pan, or even a pasta pot if you have an extra.  Add a bit of extra salt and pepper to taste, as well as a bit of garlic and maybe some more Italian Seasoning.  It really depends on personal taste and what your base sauce starts as, so add small amounts until it tastes right to you.  Remember that you can always add more, but you can’t remove it once it’s in there.  once your  sauce is right,  add your meatballs and cover.  Let the sauce/balls mixture simmer on medium-low heat while you make your pasta.  Give it a stir every few minutes to make sure nothing is sticking and that the flavors distribute properly

Advanced Tip:  you can always make Meatballs ahead of time and freeze them once they are out of the oven.  To reheat just put them into the sauce and let them simmer until the internal temp of the meatballs is around 165* F.  You can also thrown them into a slow cooker with the sauce and let the flavors build all day while you are at work. Step 7

Boil your pasta according to box directions and serve the meatballs on a bed of that beautiful spaghetti.  Alternativly you can instead make meatball sandwhiches by spooning some sauce and balls onto a nice deli roll of your choice, maybe topping with some parmesean or mozzerella if you have it handy.

[hollowgroverp]

“I’m Mayor Cresswell and I’d like to welcome you to the 31st annual Spring Fling! Today we have twenty-two very charitable suitors who have willingly offered up their day for a wonderful cause. The Displaced Children’s Fund, to support supernatural children displaced by the cruelties of our world is a cause close to so many of us. All proceeds from today’s event will go to the fund. Now settle in and will begin the bidding momentarily….”

Below the cut you will find the 22 baskets that were submitted for the event. Bidding will take place until WEDNESDAY, at which point the bidding will close and then I will pair up the bids with basket. We will do our best to ensure everyone gets matched up with someone. If you would like a certain pairing based on plot reasons let me know and we can make it happen. If you have multiple characters I will do my best to ensure at least one of your characters gets paired for a basket. 

How to bid: Comment on this post with your characters name and their three bids. If you bid you must place three bids to ensure we can make proper pairings. ex: Sophia Greyson bids on basket 1, 4, and 15. If you do not follow the bidding rules ie: you bid once or you send an ask, your bid will not be considered.

When will the picnics take place: Picnic dates, can take place any time after bidding concludes on Saturday, this includes during the event or poste event. These threads can carry on after the event ends but we encourage you to reach out to your pairing and plot.

                                    FINALLY, HAVE FUN WITH IT!

Basket 1 submits a grey ALL CAMP insulated cooler bag lined with a blue and white gingham picnic blanket. Inside, you’ll find: two motorcycle helmets, two pairs of mirrored aviator sunglasses, two cuban sandwiches, black bean soup with rice, a six pack of coronas (with lime wedges)

Basket 2  submits a woven edible bread basket stuffed to the brim with a parmesan pretzel base and a garlic braided handle. Inside you’ll find: Two different marinara sauces to eat the basket with, homemade classic spaghetti and meatballs, a greek salad, fried ice cream drizzled in chocolate sauce and topped with a cherry, two blown glass figurines of Lady and the Tramp, and a hand-painted map to where a picnic blanket and a telescope lay to watch the stars.

Basket 3  submits a white wicker basket lined with sky blue fabric. A single red rose lies on top. Inside: a variety of finger sandwiches, deviled eggs, chilled bottles of pink lemonade and water, sliced fruits, angel food cake, a small glass jar filled with melted milk chocolate, an array of cheeses, wheat crackers, sushi rolls, two slices of banana cream pie, utensils, and linen napkins. Also tucked into the bottom of the basket are two colorful golf balls.

Basket 4  submits a old brown wicker basket with broken handles and a squished in lid that oddly resembles being crushed by a truck driving over it. Inside you’ll find: A single can of half cooked SpaghettiOs, two snuggies a half-eaten sandwich, an unsolved rubik cube, an expired tamagotchi, a 'I owe you' for a free tattoo, and two deep fried twinkies for desert.

Basket 5  submits a black ash basket wrapped in a red satin bow. Inside you’ll find: spinach artichoke dip and oven-toasted baguette slices, deviled eggs, caprese salad, sautéed portabella mushrooms, two bread bowls filled with chicken fettucine alfredo, and a strawberry-blueberry shortcake. For the drinks, iced sweet tea and a bottle of red wine. At the bottom is a small, portable record player with a few classics, as well as a toy-sized oar and a neatly folded throw blanket.

Basket 6 submits a white wicker basket, complete with multicolored paint splatters and inside are two karaoke microphones, a Twister game box with a sticky note proclaiming Messy Twister, a bundle of water bottles filled with glow sticks and a small glow in the dark ball with a sticky note labeled glow in the dark bowling, and an IOU for burgers and fries.

Basket 7 submits a Country Picnic Basket with a single red rose sitting on top. Inside you’ll find: a small radio playing 90’s RomCom songs like “Kiss Me” by Six Pence None the Richer, two vanilla milkshakes, fries, caesar salad, two cheese burgers, two slices of homemade apple pie, and an envelope with a certificate to name two Stars orbiting around each other whatever you so chose and a IOU for an all expense paid weekend getaway to a place of your choice.

Basket 8 submits a wicker music box with an IOU for candlelit dinner for two, a flyer with the promise of dancing lessons for two, and a diamond bracelet inside.

Basket 9 submits basket that is a dark stained wicker with a gray checkered blanket hanging out of the top and on the inside it has a bottle of Chateau Lafite wine from 1787 and two tickets to a production of Macbeth at Hollow Grove University. There is also a handwritten note inviting whoever wins the basket to a candlelit dinner before Macbeth at L’Atelier de la Magie restaurant and wine bar for an evening of wine and fine dining.

Basket 10 submits a large black wicker basket lined with blue silk cloth embroidered with silver constellations, with a handmade movie ticket tied to the handle with silver ribbon. Inside you’ll find: popcorn, movie candy, sodas, champagne, whiskey, pork shoulder, brisket, grilled octopus, fries, salad, and New York cheesecake.

Basket 11 submits a large Oval Madras Chalkboard Basket.Inside you’ll find: A bottle of Strongbow Hard Gold Apple Cider, Porchetta Sandwiches with Marinated Onions and Salsa Verde, Black Pepper and Honey-Marinated Cantaloupe with Basil and Rocky Road Brownies. A pair of Ray-Ban Original Gold Aviator Sunglasses. And for later, a burgundy Mambe Extreme Weather 100% Waterproof outdoor blanket, a bouquet of Tropical white morning-glories and an 18-inch Leather Sheathed Brass Spyglass Telescope w/ Hardwood Case.

Basket 12  submits a wooden crate lined with nothing. Inside the sad excuse of a basket: a bottle of expensive champagne, two ornate champagne flutes, an assortment of exotic fruits, and a map of the town with a red ‘X’ over Leakey Falls.

Basket 13  submits a black picnic cooler with tacos, chips and dips. There’s also a jug filled with a mixed drink, two beer mugs, two slices of carrot cake, and a game of jacks. Resting on top of the cooler are two paper crowns and at the side of the cooler there’s a blue folded blanket. With the basket, there’s a small container included filled with paint balloons.

Basket 14 submits a black wicked basket lined in red velvet, with a bottle of Moet and two glasses, a bottle of whiskey. To snack on is a selection of imported breads, meat and cheeses, and a selection of grapes and strawberries. Under this are two Southwest Chicken and Swiss Paninis. Beneath is an envelope with a key to the roof area of Nina’s. 

Basket 15 submits a rectangular dark brown wicker basket lined with nautical stripes. Inside you’ll find: Two chicken salad sandwiches, four bags of sour cream & onion chips, a six-pack of Angry Orchard hard cider, two slices of chocolate cake, a box of Monopoly, and a deck of cards.

Basket 16 submits a light brown picnic basket with a red and white plaid blanket folded messily on top. Inside you’ll find: Disposable plates, a large pepperoni pizza with two bottles of coke. A plastic container with a mixture of berries, grapes and strawberries, a six pack of beer and a portable dvd player with the disc options of The Fast and Furious (boxset of all movies), Looper or Big Daddy.

Basket 17 submits a light brown wicker basket lined in white clothing. Inside you’ll find: two blt sandwiches, freshly baked cookies. There is also two bottles of Corono, a bottle of white wine for anyone else’s preference. There are also strswberries, and grapes, along with bags of Skittles, M&Ms and mini Twix bars.

Basket 18  submits a patten leather basket with tooled detailing. Inside you’ll find: a large marvel blanket with all the super heroes on it folded on the bottom, two polaroid cameras with six extra packages of film, a bottle of white wine, a pitcher of lemonade, two wine glasses, fruit salad, assorted cheeses, crackers, roast beef sandwich, a veggie sandwich, potato salad, chocolate dipped strawberries, a vanilla bean cake, two sets of silverware, and two plates.

Basket 19 submits a hand carved dark oak wood chest with a red lining. Inside you’ll find: a large dark blue quilt with the design of a waterfall at night under the stars on it placed on top, champagne, two crystal champagne glasses, a bouquet of red roses with sprigs of bath’s breath mixed in, fire crackers, sparklers, a fondue machine with the skewers, assorted cheeses, different types of fruits, bread, different types of chocolate, marshmallows, two prime ribs, a raspberry cheesecake, two pillows, another smaller dark green blanket, and a telescope with a note on it saying “Will you lie with me and just forget the world?”

Basket 20 submits a metal basket with barbeque cooking utensils, a black apron that says ‘Boss of the grill’, hamburger buns, condiments, and a note that says ‘food on the grill'. There’s also two bottles of ginger ale, half a dozen home-made cookies, and a teddy bear in a chef outfit in the basket.

Basket 21  submits a teal bucket, inside are many different ice cream toppings, along with two empty ice cream bowls. There is an inflatable pool in a box, and a note attached with the offer of all you can eat ice cream and a backyard movie of the bidder’s choice.

Basket 22 submits a traditional wicker basket with a blue and white checkered blanket rolled up on top of it next to a bundle of wildflowers.  Inside you will find a bottle of red wine, two glass wine glasses, chocolate dipped strawberries, two cheeseburgers, and two. You will also find all the necessities for smores inside. You will also find a tabloid loaded with cheesy romantic comedies, and 90′s love songs. 

[thecoroutfitters]

Written by R. Ann Parris on The Prepper Journal.

Editors Note: Another article from R. Ann Parris to The Prepper Journal. If you have information for Preppers that you would like to share then enter into the Prepper Writing Contest with a chance to win one of three Amazon Gift Cards with the top prize being a $300 card to purchase your own prepping supplies!

On a budget or waste-minded, now and especially in hard times – whether they’re personal or widespread – making the most out of our time and labors, and the foods we’ve grown or purchased, is important.

There are some additional tips for increasing ease and variety in the article about food preservation from a prepper-specific perspective (http://www.theprepperjournal.com/2018/08/01/preserving-the-harvest-canning-and-dehydrating/) and there are some inexpensive tools that can make food preservation faster and a fair bit easier on the hands (and on the back, and feet, and knife sharpener…). Here I’m hitting some quickie snippets that increase the frugality, efficiency, and ease of our home preservation, as well as some that increase the variety and options we have waiting in our cupboards.

I assume some basic familiarity with the most-common preservation methods, so make sure to check out the intro articles on TPJ and get the Ball/Bernadin canning book. The Excalibur dehydrating guides and recipe booklet is available for free online for download, too. It’s largely applicable to any electric dehydrator.

Into the Eats…

Churn out tongue-pleasing treats by dehydrating things like watermelon and cantaloupe. We can just slice them, or we can give them a whirl in a blender to turn into leathers or roll-ups.

The natural sweetness isn’t just a treat for a mood boost. It’s also a way to get an energy boost from nice, natural sugars and keep on trucking awhile.

Oddball bits of produce? Can up some antipasto or spicy pickle mixes. Anything works – peppers, cauliflower, broccoli, cucumbers, zucchini, celery sticks or kohlrabi spears, summer squashes, beets, carrots, green beans or wax beans, leftover olives, pea pods, even the odd egg or some leftover smokies, meatballs, or larger sausages.

It’s especially useful for larger flat types of green beans or lima beans that normally don’t make great green beans, but that will otherwise be wrecked by changing weather or the small percent left when most of the harvest has finished and we want to turn that bed/row/field.

Those small bits can also be easily canned as veggie medleys or soup starter.

Dehydrating is also an excellent way to preserve foods when we only have little bits and pieces of any one thing, but more than we’ll eat before it goes bad (especially without refrigeration).

Canning soup blends? Like mushrooms? Throw a couple of slices into each jar. That’s all you need to have the flavor permeate.

We can also dehydrate and then mince or grind mushrooms (from cans, too), for a little bit that goes a long way in sauces and broths.

Roast veggies before pressure canning. It provides deeper flavor as well as sometimes affecting the textures that result, especially for things that are prone to going mushy.

We can dehydrate our own quick-cook beans. Boil up some extras – plain. Rinse them, spread them out to dry, and store them with a moisture or oxygen absorber. When we’re ready to make them, we can either simmer for 20-45 minutes, or soak them for the day or overnight and they’ll be ready to heat and eat.

*Cook the beans plain, and either simmer or rehydrate with seasonings.

We can do bean purees (refried, humus), too, spread out like we’re making leathers or roll-ups (spaghetti sauce and applesauce, too). We can pummel them into bits or carry strips and chips with us, then quickly rehydrate them into a meal or side, campfire or kitchen.

The dryer/harder we get those, the longer they’ll last, like any dehydrated foods.

With seasoned beans and anything that includes fats and oils, the shelf life will decrease pretty significantly compared to plain – it’s that head-scratching wheat berry, flour, pasta conundrum again.

Line a bowl or pitcher with a storage bag to save the liquids from canned and drained frozen fruits to make jelly or syrup. Not sure of the sugar content? Use tapioca or corn starch for “now”/fridge versions or try a no-sugar pectin.

Those no-sugar pectins will store for years past best-by dates in the fridge, and may come in handy some time when we’re canning and realize there’s not enough sugar. (Jams and jellies require as much sugar as fruit, just about.)

While we’re making jelly, don’t rely on recipes’ times. We can always re-boil or use syrup, but for rock-solid, consistent results, use a chilled-spoon/plate or sheeting test.

Corn cobs that have had the kernels removed can be boiled down and turned it into homemade “Karo” or “Golden Eagle” corn syrups to use as a sweetener. (The cold-plate test is an excellent way to judge how far your syrups have gone, too.)

Scraps

Almost anything we can or dehydrate creates scraps. Most of those scraps can have a second and third life. Veggie peels and bones can be made into stock. Most fruit peels and cores can be soaked and turned into jellies.

Can, freeze, or dehydrate the mash strained from making jelly. It can be used for leathers/roll-ups, teas, animal supplements and treats, or flavoring breads, muffins, yogurt, oatmeal, sorbet/ice cream, etc.

We do want to be aware of dangerous/toxic seeds and remove those as needed. However, save the “safe” seeds removed from oversized cucumbers, squashes, and pumpkins – they can go to any birds, and most can go to hogs or goats.

Once we’ve gotten the very last use out of our foods, there’s the compost option, but most of the peels, cores, pods/shells, and tips are perfectly safe to add to animals’ feed or save for treats and winter-spring health boosts.

Prep Extra Jars & Lids

Jams, jellies, and pie filling are a bit notorious for filling up a little less or a little more than a recipe calls for. That’s due to fruit’s initial water content, and how long we process it, but it can happen with anything – hot pack or cold, pressure canning meats or water bathing tomatoes.

Having an extra jar on hand makes overage no big deal. There’s no stopping to wash more.

Having a pint, half-pint, or 4-oz jelly jar on hand already clean makes it even easier to adjust on the fly when we have a little more or a little less of something.

Having the spares on hand and ready to go also means we don’t have to stop in the middle, wasting time (and, from prepper perspectives, fuels) while we chase down a lid and rewash it.

Size Matters

Sometimes life is easier with fewer choices, and it’s definitely easier to organize and arrange things if we have nice, modular pieces. Even so, while prepping for home preservation, get a variety of jar sizes.

    In a grid-down or emergency situation, we may not be able to keep leftovers very easily, and there are things we just don’t go through very fast. Small and tiny jars of herbs and condiments help with that, even now.

Some smaller jars also help us with gifts and potlucks now, and will increase options later. It lets us compile a variety of goodies instead of just one thing. That can help us with both bartering and even “brown bag” lunches later.

Which goes right along with…

Open What You’ll Use

Especially for canning, preserve foods in reasonable one-use sizes. With a big family, we might very well want chicken cubes in a full quart. For only a couple of people, pints or half-pints are more reasonable and for some of us, little jelly jars might actually be the best-fit to avoid waste.

Tiny jars are especially helpful for sausage stuffing, lil’ smokies/shortie hotdogs, rillettes or pate, etc. that might be just a snacky-meal or special treat, or that we might be pocketing to take hunting, exploring, scouting, etc.

Smaller and oddball-shaped jars are also applicable to things like ham hocks or turkey necks that will be seasoning foods more than serving as a primary protein source.

Having small jars on hand will also let us PC some of our precious meat leftovers when it’s too hot for snow-bucket coolers but power is too precious for running fridges.

(It’s not as big of a deal for dehydrating or dry goods, although we might work in sizes we can move through or easily repackage there, too.)

Stock & Pasta Pots

We can use any ol’ pot for WBC; we don’t have to buy a specific canner (although, the lift racks are admittedly nice). That means we can tailor which pot we use to fit the most jars per load, avoid stacking, or having to reach uncomfortably high.

That last will keep more people productive and useful in a crisis as wear-and-tear on the body and lack of easy meds takes its toll. It also avoids shorter people dealing with the hassle of a tall canner on a standard stove, whatever their age or physical status.

*Also, you might want to keep both short and tall people in mind when setting up outdoor and emergency-times kitchens (or any kitchen). Tall people can flip an apple crate upside down to increase counter height and short people can stand on it for extra reach, but it’s nice to limit bending and climbing and decrease slip-fall risks when possible.

Just throw forks, butter knives, canning rings, or a towel in the bottom of the pot to buffer jars, or use a pasta strainer insert. Otherwise, the jars develop weak spots at the joint of the bottom piece. It usually won’t affect this batch, but the next time those jars hit a canner, we’re likely to start seeing a higher percentage of breakage due to the weaknesses.

  Preservation Quickie Tips

There are a lot of ways we can decrease food waste – besides just tossing something for compost.

Keeping our animals in mind and holding some of the summertime gluts back for them to enjoy during winter will keep them happier and help keep their guts primed and ready for varied foods during the season of grains, bagged feed, and typically one-type grass hays.

The critter clean-up crew really deserves its own article, as do super-star mechanical helpers like a very simple mandolin or hand-crank food processor.

Meantime, there are a million ways we can make canning, especially, a little easier and faster, and increase our efficiency in preserving foods, not only making use of every last bit, but also economizing our time.

Pretty much everybody who’s been at it a while has a trick they’ve developed or picked up that’s not in most canning or dehydrating guides. It’d be great to hear a few more.

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  The post Preservation Quickfire Tips – Increasing variety, ease and yields appeared first on The Prepper Journal.

from The Prepper Journal Don't forget to visit the store and pick up some gear at The COR Outfitters. How prepared are you for emergencies? #SurvivalFirestarter #SurvivalBugOutBackpack #PrepperSurvivalPack #SHTFGear #SHTFBag

[estherjeon2021]

DRAWINGS FOR WEEK 10 JAMBOARD

1. Title Page

2. Longitudinal Section of Event

3. Cross Section of Communal Bowl

The curved and draped shape of this bowl replicates the way that the tomato sauce blankets over and under the meatballs and spaghetti.

The centre protrudes to prevent the food from gathering in the middle where it’s hard for the guests to reach, and to allow them to naturally flow down to the dipped parts.

4. Aerial Drawing

This aerial view provides an essential overview of the space with the benefits of using real spaghetti to show how people are scattered around the centred pile of spaghetti and meatballs. The random shapes I. Which they have fallen and overlapped help depict the craziness in how the guests get to mix and mingle as they start to feed one another.

5. Long-handled Fork

Stamp print drawing of the long-handled forms using clay and acrylic paint.

The alternating facings represent the back and forth exchange of feed between the guests.

The idea of making the stamp out of clay comes from how I will also be using clay in making the 1:1 prototype of this tool.

6. Spaghetti Mess after the event.

This drawing depicts the remain of the shared lunch, that is the canvas sheet which has captured all the movements traces of the interactive dining.

Spaghetti noodles were dipped into watercolour and a fork was used to randomly toss, scatter and drag around each strand on the surface to create a collection of marks that mimic the drips and spatters, and the twirling of spaghetti.

It uses a photograph of the gallery ad the background to demonstrate how the canvas sheet will be taken in at the end and be displayed in the Front Box of the gallery.

[olgagarmash]

20 Zucchini Recipes to Celebrate Summer Squash Season

Summer is peak season for zucchini recipes. This tender green summer squash has a delicate, mild flavor that’s delicious in any form, both cooked and raw. It’s the perfect veggie for a healthy diet because it blends so well with many other foods. Zucchini is loaded with vitamins, minerals and fiber, making it the perfect low-calorie ingredient for your weight loss plan. Plus, zucchini is considered a non-starchy vegetable on the Nutrisystem program, so you can eat as much of it as you’d like without worry.

These days, many people are trying zucchini noodles in their recipes, which you can easily make yourself with a handy spiralizer tool. If you don’t have a spiralizer, you can also pick them up in the produce or frozen food sections of many grocery stores. “Zoodles” make an ideal substitute for standard pasta, which tends to be loaded with unwelcome carbs. This veggielicious alternative to pasta has the same texture and satisfying slurp-ability as other noodles.

To inspire you to take advantage of summer’s bounty of green squash, we put together this list of our favorite zucchini recipes. It includes whole meals, sides and snacks that are easy to make and just right for hot-weather eating.

Celebrate summer squash season with these 20 healthy zucchini recipes:

Counts as: 1 PowerFuel, ½ Vegetable and ½ Extra

These easy-to-prepare chicken bites are crispy on the outside yet tender and juicy on the inside. They come with a half-serving of vegetables that’s good for everyone at the table. Don’t be surprised if these nuggets become a new family favorite!

Counts as: 1 PowerFuel, 1 SmartCarb, 2 Vegetables and 1 Extra

Whether you’d rather not eat meat or just want a meal that’s filling but won’t weigh you down, vegetarian meatballs are easy to make and delicious. Pair them with quick-cooking zucchini noodles and you’ve got a hearty meal that will satisfy the biggest appetite.

Counts as: 1 PowerFuel, 1 Extra and 1 Vegetable

Mac and cheese can be a part of your healthy weight loss plan when you make it with zucchini noodles and low-fat cheese. We added some flavor and texture variety by tossing in roasted broccoli, onions and sweet potato cubes, but you can add in any non-starchy veggies you like for a high fiber boost.

Counts as: 2 PowerFuels, 2 Vegetables and 2 Extras

Pad Thai may sound exotic, but it’s a simple dish made with lots of veggies, juicy shrimp, crunchy peanuts and sauce that’s sweet and as spicy as you like it. To cut down on the calories and excess carbs you get in the takeout variety, we used zoodles for an epic zucchini recipe that you can enjoy to your appetite’s content.

Counts as: 1 PowerFuel and 1 Extra

Fire up the grill and let the flames bring out the flavors of tender chicken breast and your choice of fresh summer vegetables, including zucchini, onions and potatoes. We gave this zucchini recipe a tropical flair by including chunks of sweet and juicy pineapple.

Counts as: 1 PowerFuel, 1 Extra and 1 Vegetable

Zucchini boat recipes are another popular way to enjoy this non-starchy veggie. Sausage, marinara sauce and ricotta cheese are the makings of a classic Italian dish. Mix them up with peppers, onions and fragrant seasonings, then load them into zucchini boats for a simple but filling meal.

Counts as: 1 SmartCarb and 1 Extra

Zucchini bread recipes are a popular way to sneak some veggies into your diet. So many people love this sweet summer classic that we had to come up with a simpler and healthier way to make it. This version of zucchini bread has all the tastes you love—including honey, cinnamon and nutmeg—plus applesauce and an egg to ensure it comes out of the oven moist and scrumptious every time.

Counts as: 1 Vegetable and 1 Extra

Load up a serving of summer veggies with flavor but not excess calories. Start with coins of zucchini, broccoli florets, chunks of peppers, onions and cherry tomatoes. Marinate them in a simple dressing, then grill or roast them until they begin to brown at the edges and become as sweet as can be.

Counts as: 1 Vegetable and 2 Extras

These fritters are like crispy and savory pancakes, only with a healthy serving of vegetables baked right in. Dip them in a quick-and-easy sauce that hits all the flavor buttons, from sweet to salty.

Counts as: 1 SmartCarb, 1 PowerFuel and 1 Vegetable

With this one-dish meal, you can enjoy the zesty flavors of Tex-Mex cuisine without all the fats and excess calories. We scooped out whole zucchini and refilled them with a spicy mixture made with beans, jalapenos, salsa and shredded cheese. Heat them to melt the cheese and tenderize the zucchini, then serve with all the extra salsa you want (it’s a Free Food).

Counts as: 1 SmartCarb, 1 PowerFuel and 1 Vegetable

Pesto is easy to make but packs a powerful punch of flavor. We whip it up using farm-fresh basil, protein-rich pistachios and plenty of Parmesan cheese. Toss it with roasted veggies like sweet peppers, artichoke hearts and a hearty serving of zucchini noodles.

Counts as: 1 SmartCarb, 2 PowerFuels and 1 Vegetable

Start with succulent shrimp seasoned with garlic and red pepper flakes to your taste. Add fresh veggies of your choice and serve atop of a steaming serving of tender zucchini noodles ready for twirling. Now you’ve got a restaurant-worthy meal you can enjoy at home with the added health benefits of zucchini.

Counts as: 1 SmartCarb, 1 PowerFuel, 1 Extra and 1 Vegetable

The air fryer lets you turn raw ingredients into rich, flavorful meals in minutes. You can forget about piling on extra fats and cleaning up a messy kitchen. This one-dish recipe makes a satisfying breakfast or dinner any day of the week.

Counts as: 1 Nutrisystem Dinner and 2 Vegetables

Are the Meatballs in Marina Sauce from Nutrisystem on your list of favorite meals? Take these protein-rich meatballs to the next level by serving them with a bowl of tender zucchini noodles coated in our savory sauce. “Spaghetti Night” has never been so good and good for you.

Counts as: 1 PowerFuel and 3 Vegetables

If you like Fettuccine Alfredo with chicken, you’re going to love this lighter version featuring zucchini. You get plenty of cheese, a serving of protein-packed chicken breast and a pile of zucchini noodles for only 386 calories per serving.

Counts as: ½ SmartCarb, 1 Vegetable and 1 Extra

Instead of the usual fat-laden summer sides, try this crunchy slaw flavored with a sweet-and-tangy dressing and a spark of fresh mint. It’s made with napa cabbage, often stocked with the Asian vegetables in supermarkets.

Counts as: 1 SmartCarb, 1 PowerFuel, 1 Vegetable and 2 Extras

Get a taste of a beach vacation in your own kitchen with this easy “seafood bake.” Just toss together fresh shrimp, potatoes, zucchini, onions and your favorite herbs. Heat and eat inside crimped and folded foil. Summer eating made easy!

Counts as: 1 SmartCarb

Yes, you can enjoy homemade zucchini muffins and stay on track with your weight loss goals. These lean, green muffins are moist and lightly sweet but packed with nutrition, featuring applesauce, cinnamon and bananas.

Counts as: 2 PowerFuels, 2 Vegetables and 1 Extra

Zesty buffalo sauce and the gooey goodness of melted cheese transform simple ground turkey and fresh zucchini into a flavorful meal. It’s loaded with protein and fiber yet low in calories, so you stay full for hours after you finish.

On Nutrisystem, Count As: 1 PowerFuel, ½ Extra and 1 Vegetable

Nothing says summer like summer squash! Throw that summer squash on a kebab and you’ve got the perfect seasonal dish for warm weather and sunshine. These Shrimp and Scallop kebabs pack in the lean protein and fiber-rich veggies for a nutritious dish that satisfies.

Take a peek at our recipes page to find more inspiring and weight loss-friendly recipes to enjoy! From zucchini boats to this quick and easy video covering how to make the perfect zucchini noodles, our wellness and nutrition experts at The Leaf have you covered!

source https://wealthch.com/20-zucchini-recipes-to-celebrate-summer-squash-season/

[bomacooking]

Electric Frying Pans

Electric frying pans are frying pans whose heat source comes from an electrical element attached to them. They are not designed for stove-top use. They tend to be square. Almost all come with a thermostat to regulate the heat that you take off when you wash the pans.

Older ones had hot and cold spots, because the heating element was just a ring under the bottom. Some come with high-domed lids so that you can do roasting or baking in them. For baking, put a metal trivet in them, and then your baking pan on top of that. Lids usually have a vent in them that you can open to let steam out. Some come with ceramic inserts, letting them act somewhat like a slow-cooker.

Electric frying pans are good for simmering and slow cooking, both being cooking methods that allow unattended cooking (for short times, for obvious safety reasons.) Electric frying pans will maintain a controlled temperature during this time. They can also be used for braising, stewing, and some oven-type dishes. You can make spaghetti sauce and fried chicken in them. Electric frying pans are also a popular table tool at parties for keeping food such as Swedish meatballs warm.

[yumynoodlebar]

Noodle Serving Spoon

Widely Application - This stainless steel implement is most commonly used as a spaghetti pasta fork. Spaghetti is difficult to get out of a pot. The design holds pasta securely making it simple and easy to serve a family or large gathering in short order. It comes in handy a spatula ladle for scooping up chunky sauces or even a thick stew. The wide handle of a pasta fork allows for a good grip that won't result in a sore wrist at the end of the day

Controlling the Amount of Water or Sauce - The slotted bottom releases excess liquids to create the perfect pasta dish. But pasta forks aren't just for pasta. They can be used scoop up meatballs, as a mechanism to dip something into the fryer, or even in chocolate. Dip it in water with eggs in the pot to boil. The existing prongs will hold the item to be dipped in place while the slots drain off any excess that may exist

A Great Kitchen Tool - It may be passed up by some because it is only good for one dish. Putting slots on the bottom of it makes the tool even more useful. For those in smaller kitchen, it's also a space saver because it can serve as two tools in one. The pasta server has steel prongs all the way around it creating a circular compartment. Scooping pasta from a large pot is made much easier with these prongs

[italianvillaallen]

Italian Cuisine – Tasty Pastas & Sauces

Italian Cuisine – The History of Pasta and the Pasta Maker

Pasta and the pasta maker have had a long and vibrant history. Historical evidence shows we have been consuming pasta for over two thousand years. The carvings of ancient Etruscan tombs reflect what appears to be some of the first recognized pasta making tools. In addition, the Greeks prepared a meal called “lagane” from wheat durum, which they would roast over a fire or bake in an oven. It was a very early form of lasagna.

We find the first reference to boiled pasta in the Jerusalem Talmud, a 5th century historical document compiled by rabbis, where describe dried noodles available for purchase in the market.  Dried noodles keep well and are easy to transport so sailors traveling Mediterranean trade routes would carry them on their journey.  So, pasta spread throughout the region and Italian cuisine begins to build its fame.

While Italy associate with pasta, only the wealthiest could afford the luxury until more efficient means of producing it.  Initially pasta makers would knead the dough by hand for most of a day before flattening it out by hand into thin sheets to be cut into strands.  Cut strands were either cooked immediately or hung out to dry.  However, the process was time consuming and expensive.

Making Pasta

During the 17th century, the pasta production process evolved through a series of innovations.  The mechanical press was modified by creative inventors to accommodate the creation of pasta.  The modified device strongly resembled today’s hand-cranked pasta maker and so reduced the time to develop the sheets of dough for cutting.  Kneading the dough to produce the sheets was done by hand until the 1700’s, when Ferdinando II, King of Naples, commissioned a machine be devised to knead the dough. A process was developed infusing boiling water into the flour, which was then placed into the machine to be kneaded into dough.  The first pasta factory went into operation in 1740, essentially introducing a press powered by several men, making pasta more affordable for all levels of income.

By the mid 1800’s, pasta making was a full-blown industry.  Pasta makers north of Naples, in the Amalfi region of Italy, created water mills that would grind the wheat into flour and designed mechanical presses to eliminate the manpower used to press the dough.  The Marseille purifier was introduced in the 1870’s which further enhanced the production of semolina flour by automating the separation from the bran of the wheat previously done by hand-held leather sieves. Thus, The mechanical shakers proved a more efficient means to produce the semolina flour required in pasta production.

Soon pasta became a mass-produced commodity, offering various shapes of pasta as we know them today, and Italian factories began shipping pasta world-wide.

As other countries began large-scale wheat production, their desire to produce pasta locally perfectly positioned Italian manufacturers.  Exporting their pasta maker and expertise allowed them to capitalize on the worldwide popularity of pasta.

Italian Cuisine, a Great and Tasty Choice

Bordered by the Mediterranean Sea and the Alps, Italy has remained largely separate and unchanged through history, even during the reign of the Roman Empire.  However, their food history extends far beyond their physical boundaries.

After the fall of the Roman Empire, city states began to diversify, establishing their own identities and traditions.  They each had their own unique cooking methods and recipe variations, producing their own cheeses and wines locally.  For instance, Tuscan beef developed in the north, black truffles became popular in the Marches, provolone and mozzarella cheeses in the south, along with citrus fruit varieties.

Today the Italian cuisine landscape continues to evolve, although we find the changes occurring outside of Italy’s borders.  For example, american chefs are fusing the classics with local cuisine to take best advantage of both worlds. The are effectively combining traditional ingredients into new and exciting dishes.  We’re even seeing Italian Asian fusion restaurants emerging.

Additionally, the outrageously popular pizza came from Campania, gaining its fame through simple, fresh ingredients.  Across the globe, pizza has endless combinations and enjoyed by almost everyone.  Should you ever find yourself in Italy, try their favorite, Pizza Margherita, named after Queen Margherita.  The simple combination of tomato sauce, basil, and mozzarella cheese on a thin crust worth the trip.

In summary, Italian cuisine has captured the heart of many a foodie across the globe.  Known for tasty, fresh ingredients of vegetables and grains with specialized sauces.  A variety of meat sauces define many common recipes, from lasagna and meatballs to a variety of pasta and spaghetti preparations.

Italian desserts are unusual and delicious and deserve exploration.  Italian Villa offers many traditional options to delight your palette.  Finish off your meal with traditional spumoni!

ABOUT ITALIAN VILLA RESTAURANT:

We are one of the premier Italian Restaurants in Allen, TX, offering home-made traditional Italian cuisine. Come visit us today at: 121-B N. Greenville Allen, TX 75002, Phone: 972-390-2189

The post Italian Cuisine – Tasty Pastas & Sauces appeared first on Italian Villa Allen.

from Italian Villa Allen https://italianvillaallen.com/italian-cuisine-tasty-pastas-sauces/

[dianehenderiks-blog1]

Ten Must-Have Kitchen "Tools"

Tool: \ˈtül\ something (as an instrument or apparatus) used in performing an operation or necessary in the practice of a vocation or profession <a scholar’s books are his tools> I believe that selecting quality ingredients, choosing the right types of fats and sweeteners, highlighting the natural flavor and textures of food and reducing the total amount of salt without sacrificing flavor is the foundation of healthier cooking. To get this job done you need the right tools and here are 10 of my favorites:

1. Good Set of Knives & a Bench Scraper

Choose those with a forged blade that goes through to the handle. They should be sharp and feel good in your hand. It can be more dangerous to use a dull blade vs. a sharp blade so sharpen quickly with the steel after each use. I believe there are only three knives the home cook really needs: a paring knife, 8 or 10 inch chef knife, and an 8 inch serrated knife. A bench scraper is a multi-purpose tool that can e used to scoop and transfer chopped foods directly from the cutting board to the bowl, pan or pot. It helps keep counters and cutting boards clean while working and makes it simple to scrape and toss scraps.  Psssst….I have a signature knife set and bench scraper that you can order HERE 😉

2. Cast Iron Skillets and Griddles

Cast iron pans conduct heat very well, require minimal oil in cooking, sear items beautifully, go from stove top to grill or oven easily and offer health benefits. Cast-iron cooking naturally increases the iron content of food. Be sure to season your pans before first use by placing an even layer of kosher salt at the bottom, cover with oil and place over high heat on top of the stove. As soon as it starts to smoke, get rid of salt/oil mixture and rub inside of pan with a few paper towels until clean. Never use soap, just hot water and wipe clean. Dry thoroughly so no rust accumulates.

3. Microplanes

Great for zesting citrus fruits, grating cheese, chocolate and nutmeg. The zest of citrus fruits has wonderful aromatic oils which add terrific flavor without calories to dishes. Grating good-quality cheese with a microplane means you will use less. Commercially grated cheeses in a shaker jar often have fillers added that dilute flavor so more is needed. Same goes for chocolate, you can grate a small amount of good quality (higher cocoa content the better) to obtain amazing flavor with just a small amount. There is no comparison to freshly grated nutmeg! I love it on steamed veggies.

4. Crock Pot/Slow Cooker

I have three slow cookers in three different sizes and make everything from stews, soups, chili, whole chicken, pulled pork, spaghetti and meatballs, hearty veggies and more. What I love is you use minimal fat (if any), set it, forget it and a healthy meal is on the table in a snap!

5. Dutch Oven

This heavy-duty cooking pot is great for healthful recipes and one-pot meals and can be used on top of the stove then go right in the oven. They distribute heat evenly all the way around and have a practically non-stick surface which means you can brown with less fat.

6. Steamer Basket

Steaming is a great way to retain nutrients in vegetables. Using a steamer basket produces a nice texture, color and taste. Try to cut vegetables in the same size for more even steaming. This is a no fat cooking method. I like to add some low-sodium chicken or veggie broth to the water for added flavor.

7. Spray Bottles

You can pick up fancy ones at your local kitchen store or do as I do and go to the hardware store and get the plastic ones. Fill with your favorite oils like olive, sesame, canola, etc and you’re good to go. This is an awesome way to add a small amount of oil to the pan or food without bathing it in oil. This is a non aerosol, healthy way to reduce calories (1 tablespoon of oil has 120 calories and 14 grams of fat) and increase flavor.

8. Top-Notch Blender

This is probably my most-used tool in the kitchen (other than the knives)! When my boys were little I made all of their baby food in my blender, they never ate baby food from a jar. In the “wet” attachment I make smoothies, juices, puree soups, beans, salad dressings, marinades, sauces, etc. In the “dry” attachment I grind flax seed, coffee, spices, oats and cereals.

9. Food Processor with Attachments

The food processor speeds up prep time of slicing, grating and chopping when preparing healthful meals. I love it for grating blocks of low-fat cheese, shredding cabbage for slaws, slicing cucumbers and other veggies, making hummus, dips and pestos.

10. Wire Whisks

Whisks are super versatile and should be used for a variety of jobs in the kitchen like mixing dry ingredients together, frothing egg whites, creating smooth batters (I use to incorporate wheat germ and ground oats and chia seeds into pancakes), emulsifying dressings, making silky sauces and gravies or any other job where a smooth consistency is needed and a spoon just won’t cut it!

[shestooyoungforyoubro]

Exactly How to Make Pasta

Pasta can be referred to as a popular pasta food selection, having animal meat in addition to tomato sauce often served on warmed noodles. Parmesan cheese is typically scattered over the spaghetti sauce before offering. Even though pasta started in Italy, it is currently a column of Yankee recipes. There are numerous techniques for you to make a basic pasta sauce. So, how to make pasta? Continue reading to recognize: More at https://www.antonio-carluccio.com/spaghetti_alla_carbonara/.

The following is just how to make a spaghetti noodle. To prepare the noodles, initial lots a large food preparation pot with fantastic water. Place it in the range and heat this water to a boil. As quickly as the water boils swiftly, reduced the warmth down to medium, additionally, include the pasta noodles. Somewhere around 2 oz. of dehydrated pasta noodles amount to a single serving of a ready spaghetti. Establish just how much-dehydrated pasta noodles you might intend to prepare based on the variety of males and females you will be offering. For maximum results, make a little a lot more allowing added portions.

Some spaghetti calibrating tool can potentially aid in determining precisely the amount of dehydrated pasta to prepare. This instrument features rounded openings which are noted according to the servings. Dry pasta noodles are presented inside the hole, which matches the number of meals picked; as a result, the appropriate quantity of pasta noodles might be developed just before preparing the spaghetti.

In making the sauce, very first warm up a couple of tbsps of olive oil inside a four-quart container in medium-high temperature level. As quickly as the oil is already heated up, put in 1 big sliced onion along with a pair of cloves of minced garlic. Mix until eventually, the onion is supple. Then placed 1 lb. of hamburger as well as mix nicely to collapse. Cook and mix over moderate temperature level until finally, the specific beef is prepared adequately. Consist of one-third cup of red wine, one cup of beef brew, a single canister of diced tomatoes which is 28 ounces, an additional can of tomato sauce of 28 ounces, and two teaspoons of oregano and also dried basil. Lower the temperature to simmer, and even mix often as the sauce is being prepared. Include pepper and also salt to taste right after around ten mins. Offer immediately or maybe preserve its heat on simmer for about one to 2 hrs, mixing once in a while.

Moreover, there are great deals of adjustments on just how to make a kind of pasta sauce. A variety of yummy recipes contain organic mushrooms as well as environment-friendly peppers which have actually been diced or perhaps sliced and incorporated with the sauce as soon as the meat is cooked. Numerous dishes tend not to consist of points like beef broth and red wine and also enhance the quantity of tomato sauce. Lots of dishes make use of pork, veal, hen or possibly fish and shellfish in contrast to beef. Specific recipes utilize cubed meat instead of ground meat. Lots of individuals create the particular ground meat right into meatballs, which can be cooked with the sauce. A new version would be to include one-fourth cup of abundant lotion instantly before serving and also stir this nicely. The specific cream provides a plentiful, silky uniformity to the spaghetti sauce.

All-vegetable pasta sauce removes all animal products and numerous dishes placed in an ample quantity of veggies right into the sauce, which includes garbanzo beans, chopped zucchini as well as shredded carrots.

[falsedescent]

1 In The Wee Small Hours by Frank Sinatra (Capitol) 1955

Actually, the very first 'concept' album. The idea being you put this record on after dinner and by the last song you are exactly where you want to be. Sinatra said that he's certain most baby boomers were conceived with this as the soundtrack.

2 Solo Monk by Thelonious Monk (Columbia) 1964

Monk said 'There is no wrong note, it has to do with how you resolve it'. He almost sounded like a kid taking piano lessons. I could relate to that when I first started playing the piano, because he was decomposing the music while he was playing it. It was like demystifying the sound, because there is a certain veneer to jazz and to any music, after a while it gets traffic rules, and the music takes a backseat to the rules. It's like aerial photography, telling you that this is how we do it. That happens in folk music too. Try playing with a bluegrass group and introducing new ideas. Forget about it. They look at you like you're a communist. On Solo Monk, he appears to be composing as he plays, extending intervals, voicing chords with impossible clusters of notes. 'I Should Care' kills me, a communion wine with a twist. Stride, church, jump rope, Bartok, melodies scratched into the plaster with a knife. A bold iconoclast. Solo Monk lets you not only see these melodies without clothes, but without skin. This is astronaut music from Bedlam.

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3 Trout Mask Replica by Captain Beefheart (Straight) 1969

The roughest diamond in the mine, his musical inventions are made of bone and mud. Enter the strange matrix of his mind and lose yours. This is indispensable for the serious listener. An expedition into the centre of the earth, this is the high jump record that'll never be beat, it's a merlot reduction sauce. He takes da bait. Dante doing the buck and wing at a Skip James suku jump. Drink once and thirst no more.

4 Exile On Main St. by Rolling Stones (Rolling Stones Records) 1972

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'I Just Want To See His Face' - that song had a big impact on me, particularly learning how to sing in that high falsetto, the way Jagger does. When he sings like a girl, I go crazy. I said, 'I've got to learn how to do that.' I couldn't really do it until I stopped smoking. That's when it started getting easier to do. [Waits's own] 'Shore Leave' has that, 'All Stripped Down', 'Temptation'. Nobody does it like Mick Jagger; nobody does it like Prince. But this is just a tree of life. This record is the watering hole. Keith Richards plays his ass off. This has the Checkerboard Lounge all over it.

5 The Sinking of the Titanic by Gavin Bryars (Point Music) 1975

This is difficult to find, have you heard this? It's a musical impression of the sinking of the Titanic. You hear a small chamber orchestra playing in the background, and then slowly it starts to go under water, while they play. It also has 'Jesus Blood' on it. I did a version of that with Gavin Bryars. I first heard it on my wife's birthday, at about two in the morning in the kitchen, and I taped it. For a long time I just had a little crummy cassette of this song, didn't know where it came from, it was on one of those Pacifica radio stations where you can play anything you want. This is really an interesting evening's music.

6 The Basement Tapes by Bob Dylan (Columbia) 1975

With Dylan, so much has been said about him, it's difficult so say anything about him that hasn't already been said, and say it better. Suffice it to say Dylan is a planet to be explored. For a songwriter, Dylan is as essential as a hammer and nails and a saw are to a carpenter. I like my music with the rinds and the seeds and pulp left in - so the bootlegs I obtained in the Sixties and Seventies, where the noise and grit of the tapes became inseparable from the music, are essential to me. His journey as a songwriter is the stuff of myth, because he lives within the ether of the songs. Hail, hail The Basement Tapes. I heard most of these songs on bootlegs first. There is a joy and an abandon to this record; it's also a history lesson.

7 Lounge Lizards by Lounge Lizards (EG) 1980

They used to accuse John Lurie of doing fake jazz - a lot of posture, a lot of volume. When I first heard it, it was so loud, I wanted to go outside and listen through the door, and it was jazz. And that was an unusual thing, in New York, to go to a club and hear jazz that loud, at the same volume people were listening to punk rock. Get the first record, The Lounge Lizards. You know, John's one of those people, if you walk into a field with him, he'll pick up an old pipe and start to play it, and get a really good sound out of it. He's very musical, works with the best musicians, but never go fishing with him. He's a great arranger and composer with an odd sense of humour.

8 Rum Sodomy and the Lash by The Pogues (Stiff) 1985

Sometimes when things are real flat, you want to hear something flat, other times you just want to project onto it, something more like.... you might want to hear the Pogues. Because they love the West. They love all those old movies. The thing about Ireland, the idea that you can get into a car and point it towards California and drive it for the next five days is like Euphoria, because in Ireland you just keep going around in circles, those tiny little roads. 'Dirty Old Town', 'The Old Main Drag'. Shane has the gift. I believe him. He knows how to tell a story. They are a roaring, stumbling band. These are the dead end kids for real. Shane's voice conveys so much. They play like soldiers on leave. The songs are epic. It's whimsical and blasphemous, seasick and sacrilegious, wear it out and then get another one.

9 I'm Your Man by Leonard Cohen (Columbia) 1988

Euro, klezmer, chansons, apocalyptic, revelations, with that mellifluous voice. A shipwrecked Aznovar, washed up on shore. Important songs, meditative, authoritative, and Leonard is a poet, an Extra Large one.

10 The Specialty Sessions by Little Richard (Specialty Records) 1989

The steam and chug of 'Lucille' alone pointed a finger that showed the way. The equipment wasn't meant to be treated this way. The needle is still in the red.

11 Startime by James Brown (Polydor) 1991

I first saw James Brown in 1962 at an outdoor theatre in San Diego and it was indescribable... it was like putting a finger in a light socket. He did the whole thing with the cape. He did 'Please Please Please'. It was such a spectacle. It had all the pageantry of the Catholic Church. It was really like seeing mass at St. Patrick's Cathedral on Christmas and you couldn't ignore the impact of it in your life. You'd been changed, your life is changed now. And everybody wanted to step down, step forward, take communion, take sacrament, they wanted to get close to the stage and be anointed with his sweat, his cold sweat.

12 Bohemian-Moravian Bands by Texas-Czech (Folk Lyric) 1993

I love these Czech-Bavarian bands that landed in Texas of all places. The seminal river for mariachi came from that migration to that part of the United States, bringing the accordion over, just like the drum and fife music of post slavery, they picked up the revolutionary war instruments and played blues on them. This music is both sour and bitter, and picante, and floating above itself like steam over the kettle. There's a piece called the 'Circling Pigeons Waltz', it's the most beautiful thing - kind of sour, like a wheel about to go off the road all the time. It's the most lilting little waltz. It's accordion, soprano sax, clarinet, bass, banjo and percussion.

13 The Yellow Shark by Frank Zappa (Barking Pumpkin) 1993It is his last major work. The ensemble is awe-inspiring. It is a rich pageant of texture in colour. It's the clarity of his perfect madness, and mastery. Frank governs with Elmore James on his left and Stravinsky on his right. Frank reigns and rules with the strangest tools.14 Passion for Opera Aria (EMI Classics) 1994I heard 'Nessun Dorma' in the kitchen at Coppola's with Raul Julia one night, and it changed my life, that particular Aria. I had never heard it. He asked me if I had ever heard it, and I said no, and he was like, as if I said I've never had spaghetti and meatballs - 'Oh My God, Oh My God!' - and he grabbed me and he brought me into the jukebox (there was a jukebox in the kitchen) and he put that on and he just kind of left me there. It was like giving a cigar to a five-year old. I turned blue, and I cried.15 Rant in E Minor by Bill Hicks (Rykodisc) 1997Bill Hicks, blowtorch, excavator, truthsayer and brain specialist, like a reverend waving a gun around. Pay attention to Rant in E Minor, it is a major work, as important as Lenny Bruce's. He will correct your vision. His life was cut short by cancer, though he did leave his tools here. Others will drive on the road he built. Long may his records rant even though he can't.16 Prison Songs: Murderous Home Alan Lomax Collection (Rounder Select) 1997Without spirituals and the Baptist Church and the whole African-American experience in this country, I don't know what we would consider music, I don't know what we'd all be drinking from. It's in the water. The impact the whole black experience continues to have on all musicians is immeasurable. Lomax recorded everything, from the sounds of the junkyard to the sound of a cash register in the market... disappearing machinery that we would no longer be hearing. You know, one thing that doesn't change is the sound of kids getting out of school. Record that in 1921, record that now, it's the same sound. The good thing about these is that they're so raw, they're recorded so raw, that it's just like listening to a landscape. It's like listening to a big open field. You hear other things in the background. You hear people talking while they are singing. It's the hair in the gate.

17 Cubanos Postizos by Marc Ribot (Atlantic) 1998

This Atlantic recording shows off one of many of Ribot's incarnations as a prosthetic Cuban. They are hot and Marc dazzles us with his bottomless soul. Shaking and burning like a native.

18 Houndog by Houndog (Sony) 1999

Houndog, the David Hidalgo [Los Lobos] record he did with Mike Halby [Canned Heat]. Now that's a good record to listen to when you drive through Texas. I can't get enough of that. Anything by Latin Playboys, anything by Los Lobos. They are like a fountain. The Colossal Head album killed me. Those guys are so wild, and they've gotten so cubist. They've become like Picasso. They've gone from being purely ethnic and classical, to this strange, indescribable item that they are now. They're worthwhile to listen to under any circumstances. But the sound he got on Houndog, on the electric violin ... the whole record is a dusty road. Dark and burnished and mostly unfurnished. Superb texture and reverb. Lo fi and its highest level. Songs of depth and atmosphere. It ain't nothin' but a...

19 Purple Onion by Les Claypool (Prawn Song) 2002

Les Claypool's sharp and imaginative, contemporary ironic humour and lightning musicianship makes me think of Frank Zappa. 'Dee's Diner' is like a great song your kid makes up in the car on the way to the drive-in. Songs for big kids.

20 The Delivery Man by Elvis Costello (Mercury) 2004

Scalding hot bedlam, monkey to man needle time. I'd hate to be balled out by him, I'd quit first. Grooves wide enough to put your foot in and the bass player is a gorilla of groove. Pete Thomas, still one of the best rock drummers alive. Diatribes and rants with steam and funk. It has locomotion and heat. Steam heat, that is.

[countrymadefoods]

A Big Fat (Southern) Italian Wedding

“Your wedding day is for sure one of the most important days of a person's entire life. And getting married in Italy, be it in a fairytale hamlet up on the hills or on a stunning beach, is just the cherry on the cake. Yet, nothing can compare to how big, long (and usually expensive) the experience is of getting married in Southern Italy, as long as one sticks to local traditions. 

Be it related to a deeper religious faith and sense of community, and of course historical cultural reasons (also involving a certain need for ostentation in order to demonstrate the family’s wealth or (and) to a boundless wish of celebrating and sharing joy and food) weddings in the southern regions of the country often express a uniquely bountiful nature.”

”So, what makes a Southern wedding so special even for average people? Many things, we’d say.

First of all, the boundaries in time tend to be elongated. Celebrations often start several months before the wedding, when the couple exchanges the “marriage promise” (promessa). Basically a mandatory bureaucratic procedure where they officially express to a local authority their will to get married within 6 months, this first step in building a family is usually marked by an intimate family celebration, with a festive toast.

Yet, in Southern Italy this day often becomes an anticipation of the actual wedding, involving a huge number of guests, presents and a proper feast. Once the big day gets closer, celebrations can take place in different places, times and settings. Especially in these days, when bride and groom often moved to another city (or even country)...it can all start with an informal dinner or a proper party open to friends and family on the day before, and eventually go on even on the day after the wedding with a further occasion to share food and wine.”

“Usually, guests arrive to the reception – be it a private house, an elegant restaurant or a beautiful masseria, a farm turned into a refined location...to wait for the newlywed couple to get back from the official photoshoot, by then a rich buffet is served...After this savoury food frenzie, the proper meal is only about to start with the average courses served at the table.

Cutting the cake doesn’t necessarily marks the end of eating: an abundance of fresh fruit, chocolate, other sweets or ice cream can match the official cake, probably introducing the after party with music, dancing and more drinks. And the traditional confetti (almonds or other nuts covered with a snow white sugar icing) wrapped up in a voile sachet and offered as a souvenir and goodwill sign, are often replaced by the confettata, one or several trays with different kinds of confetti to be eaten at the moment or taken home. Moreover, in Sicily the local tradition also demands the guantiera, an additional tray full of delicious marzipan cakes.”

“The groom’s mother has the task and privilege to officially consign the bouquet to the future daughter-in-law, and she usually gives her a jewel belonging to her or to the family as a sign of acceptance. She also enters the church – or hall – with her son, while the bride is taken to the altar by her father, of course. Another role unique to Southern (religious) weddings is the “compare d’anello” (godfather's): a man, usually a wise or influential one, who after the exchange of the wedding bands, gives the bride another ring which is also blessed by the priest to seal his protection role over the couple.Also, while the bride tosses the bouquet and sometimes the garter, to be caught by the unmarried girls attending the wedding, in some Southern regions the groom has to undertake another ritual: the cutting of the tie.”

 (via A Big Fat (Southern) Italian Wedding | ITALY Magazine)

Italian Wedding Traditions, Yesterday and Today

“Italians love their traditions and a wedding is one event in which Italian customs are still very much alive. Although these traditions differ from one region to another, many couples follow these today, both in Italy and in the US.

In Sicily, there were two ceremonies, a civil followed by a religious, and the religious was considered to be the more significant. In fact, the groom would not consider himself to be married until after the religious ceremony and the date of that ceremony was considered to be the wedding date. Many times the bride would arrive at the church on horseback, with the ceremony frequently occurring at night, and the way being lit with torches.”

“In America today, many Italian-Americans like to incorporate some of their ancestors' traditions into their own wedding reception, and several of these are very popular. It is usually the duty of the best man to toast the newly married couple with a glass of wine.

Almost all Italian-American newlyweds today celebrate the custom of giving their guests a small gift known as a confetti bomboniera. This tradition dates back to oman times, and the bomboniera consists of five or seven (always an odd number for luck) sugar-coated almonds wrapped in tulle or netting with ribbons. This symbolizes family life, as well as health, happiness, prosperity, fertility, and a long life together.”

”Of course food is of utmost importance, and the dessert table is very common today ,originating from the "Venetian hour," which is actually a Sicilian tradition of having an array of pastries, fruits, cakes in great quantities.”

(via Italian Wedding Traditions, Yesterday and Today | La Gazzetta Italiana)

4 REASONS WHY ABRUZZO IS A REGION TO LOVE

“In 2018, Montepulciano d’Abruzzo celebrated half a century of DOC recognition. The beloved style of red from the center of Italy has long solidified its status as one of the country’s enduring viticultural touchstones. For good reason: Winemaking here traces its roots back to ancient times — a local tradition dating back to the Roman Empire.”

“I love that Abruzzo is an underdog,” says Joe Campanale, winemaker, sommelier, and owner of Fausto, a celebrated Italian restaurant in Brooklyn. “When you try one of the wines … you easily realize that it’s possible to create distinctive and terroir-driven wines here.”

“I’m mostly looking at a flavor profile of dark red fruits, black pepper, and a bit of earthiness,” observes Catherine Morel, lead sommelier at 71Above in Los Angeles. “They pair well with pasta and red sauce — spaghetti alla chitarra is a regional dish — lamb, and pizza. So what’s not to love about that!?” She’s equally as enthusiastic pairing Trebbiano d’Abruzzo with simple pasta dishes — gnocchi with a light cheese.”

(via 4 REASONS WHY ABRUZZO IS A REGION TO LOVE | Vinepair)

ITALIAN WEDDING SOUP

“This soup combining tiny meatballs, and greens in a flavorful broth is apparently very popular at Italian weddings in the United States, although I had never heard of it all the years I had lived in Italy. In Canada at Italian weddings, a light soup of broth with tiny pasta, or Pastina in Brodo is served as a first course before the pasta and meat courses...While researching its origins, and to find out exactly why it is called “wedding” soup, I found that actually the soup was given this name because it was felt that the meat and greens which are main ingredients, go well together (marry well), or in Italian si sposono bene.”

(via ITALIAN WEDDING SOUP | Italian Food Forever blog)

Minestra Maritata - Wedding Soup

“While wedding soup is known to Italian-Americans, it might not have the connotation they think it has. Contrary to popular thought, it's not served at weddings. Rather, it's called "maritata" - married, because the ingredients "marry" well together to create a harmonious dish! It's a Neapolitan tradition, and an old one, at that. It dates back a few centuries, to one-pot meals that were filling and the only meal of the day for most households. It combines broth with a type of meat (most commonly sausage pieces or tiny meatballs) and greens, thus making it a hearty and nutritious soup.”

(via Minestra Maritata - Wedding Soup | Summer In Italy blog)

Spaghetti Alla Chitarra

“This pasta is made with a chitarra ("guitar"), and until recently, it was difficult to find the special pasta-cutting tool outside the region of Abruzzo, Italy. The design is simple: a rectangular wooden frame strung with metal wires that cut sheets of pasta into strands. The resulting shape of these noodles -- square, rather than round -- gives them textural appeal and makes them an ideal pasta partner for a hearty meat sauce...Chitarra typically is served with an Abruzzese-style ragu: a sauce flavored with pieces of meat that are used as flavoring, then removed (as opposed to a ground meat sauce).”

(via Spaghetti Alla Chitarra | The Washington Post)

Pizza Dolce, The Most Delicious and Moist Layered Sponge Cake Ever

“Layered sponge cake recipe known as Pizza Dolce from the region of Abruzzo. Originating back to 1923, this layered sponge cake has evolved over time to become one of the most sought after organic sponge cake desserts in Italy. This layered sponge cake is a sweet mix of sponge layered with almonds, vanilla and chocolate custard topped with coffee icing and super moist thanks to the mix of liquors on every layer...”

(via Pizza Dolce, The Most Delicious and Moist Layered Sponge Cake Ever | Huffpost)

Pizzelle: The Best Italian Wedding Cookies

“In the southern region of Abruzzo it is traditional to make pizzelle for weddings. There are actually many different names for this thin waffle cookie cooked in a hot iron press: ferratelle, cancelle, nuvole, nevole, neole. Whatever the name, they are generally flavored with lemon zest or sometimes anice. According to tradition when making these cookies with the iron press over an open flame, the chef recited the “Our Father” as one side of the cookie was heated. Then the press would be flipped and he or she would recite the “Hail Mary” in order to finish the process.”

“The exact origins of this cookie are unknown, however pizzelle began being made in the 18th century. At the time, the iron used to cook them was embossed with the family coat of arms or the bride and groom’s initials...For a more modern interpretation of this Abruzzese tradition, pizzelle can be served at a wedding shower or any other pre-wedding occasion or at the dessert buffet. In fact, today in Abruzzo these cookies are made for all types of occasions and holidays.”

(via Pizzelle: The Best Italian Wedding Cookies | Made In Italy blog)

Italian Wedding Cookies Recipe

“Easy and quick, this is the best Italian wedding cookies recipe ever. Loaded with walnuts and hazelnuts and coated in fluffy powder sugar like a snowball, these Italian cookies are sure to steal everybody’s heart!”

(via Italian Wedding Cookies Recipe | Ciao Florentina blog)

Engagement Ring Cookies Are an Instagram Food Trend We Can Really Get Behind

“If you didn't get an engagement ring cookie, are you even really engaged?“

“Instagram-driven trends to inspire this year’s brides- and grooms-to-be come with the territory, of course. Step aside, doughnut walls and naked cakes. Blinged-out cookies decorated to look like ring-sporting hands are in.”

“And not all hand cookies need to be about getting married, either.”

“Making quite the show of hands, they're a delightful way to celebrate really any occasion.”

(via Engagement Ring Cookies Are an Instagram Food Trend We Can Really Get Behind | Food & Wine)

[mangafreakinrocks-blog]

Whole30 Zoodles and Meat Sauce

These healthy Whole30 zoodles (spiralized zucchini noodles) and hearty meat sauce combinations will hit the spot when pasta cravings hit!

My favorite Whole30 vegetable noodles

Spiralized zucchini noodles (a.k.a. zoodles) are the original low-carb pasta alternative, and they're dead-simple to make-provided you have the right tools. I spiralize my own vegetables at home with an Inspiralizer (my favorite spiralizer on the market), but there are plenty of other tools you can use to make your own veggie noodles.

Although zoodles are the most popular vegetable noodles, you can spiralize a whole bunch of different vegetables to sop up various tasty Whole30-compliant meat sauces. Besides zucchini, my favorite veggies to spiralize include carrots, butternut squash, white sweet potatoes, thick broccoli stems, and daikon. You just need to make sure the vegetables you use aren't too thin or narrow and you're good to go.

Need more ideas? My pal, Ali Maffucci, has a whole website dedicated to spiralized vegetables!

Want to make Whole30-friendly veggie noodles but don't have a spiralizer? Try cooked spaghetti squash. If you haven't tried my Instant Pot Spaghetti Squash recipe, prepare to have your mind blown!

My favorite Whole30-friendly zoodles and meat sauce recipes

Instant Pot Zucchini Bolognese: This simple and quick Whole30-friendly Instant Pot Zucchini Bolognese recipe is a riff on Meghan Markle's original version, but a whole lot meatier!

Instant Pot Oxtail Stew: This meaty stew is one of my favorite comfort meals any time of year. It's a cinch to throw together in a pressure cooker and this Whole30-friendly ragu tastes amazing on zoodles, cauliflower rice, or paired with a green salad.

Zoodles and Meatballs: This simple and easy Whole30 weeknight meal is perfect for folks who want a healthier version of traditional spaghetti and meatballs!

Sunday Gravy: If you have a copy of our latest cookbook, Ready or Not!, you can flip to page 152 for the ultimate meaty sauce for your veggie noodles!

Want more inspiration from my past January Whole30s? Check out my Day 6 posts from 2018 and 2017!

2018 Whole30 Day 6: Umami Roast Chicken

2017 Whole30 Day 6: Pig In A Skillet

A note to my Nomsters: This is one of a series of daily blog posts I'm writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post-and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

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