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vegetalass · 4 years

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RDR2 Boys Cooking + Eating Habits

Arthur

Somebody else on here wrote some headcanons about Arthur not being able to cook and just eating microwave food all the time and I just have to say…. That’s canon

Lowkey though he’s trying his best to get better at cooking

Probably the only thing he knows how to make is pasta

He adds a bunch of random frozen veggies to water as the noodles are cooking

And then smothers the whole thing in butter and calls it a meal

Or he puts marinara sauce on it straight from the jar

And yes, that means it’s cold

He’s also getting better at friend rice, too

But he’s really bad at actually making rice

If he doesn’t add too much water… He burns the bottom

Charles makes a mental note to buy him a rice cooker for his birthday

Makes his own popsicles out of random fruit juices and eats them 24/7

Thinks this qualifies him as a chef

Eats pickles and olives straight out of the jar with a fork

And sauerkraut too probably

Just goes over to john’s house on his pizza nights

Puts ketchup on eggs

John

Pizza dad

Probably orders pizza, salad, and a 64oz soda twice a week

Everything else is just Dino chicken nuggets, Eggos, hot dogs, quesadillas, and frozen peas and corn

Food you feed to little kids, basically

Mostly because he does have a little kid

But also because it’s easy and takes minimal effort and he doesn’t mind eating it, too

Abigail would be mad but she has no room to talk

The most you’ll see him actually make is buttered pasta (like Arthur) or sometimes beans and rice

Abigail bought them a rice cooker a while ago so that’s one thing he doesn’t have to worry about

Probably always has some type of dessert laying around

Doesn’t mean it’s good, but it’s there

Abigail buys a bunch of those gross, low calorie ice creams and John ends up having to finishing them

Family lunches consist of a bologna sandwich on wheat bread with American cheese and mayo, a piece of fruit, a bag of chips or crackers, a go-gurt, and some gummies

And yes he makes them for himself and Abigail too

They’re all eating good at the Marston household

(Not really)

Charles

Everything he cooks are things that can’t be made in single batches

Lots of healthy soups, chilis, stew, etc…

Most of the time, he makes too much of whatever it is so he always has leftovers

Everyone is jealous when he brings them for lunch

Probably finds all of his recipes in the newspaper or random magazines he reads while at the grocery store checkout line

Everyone is like, “Charles… Why are you reading Women’s Fitness?”

And he’s like, “Check out this salad recipe, though”

Puts hot sauce on everything

Salad, macaroni and cheese, hamburgers... You name it

And he’s the king of snacking

All of his snacks are healthy, though

Raw veggies and fruit and quinoa chips from Whole Foods or something like that

Nobody likes this

He’s one of those people who brings hard boiled eggs everywhere as a “snack,” too

And yea, he puts hot sauce on those, also

He really likes those weird protein bars that are hard to bite into and taste like chalk

The flavors are either normal stuff like white chocolate macadamia or Protein Power Punch with whey, chia and seaweed

There’s no in between

He’s also a charcuterie board legend

Hosea is jealous of this talent

Micah

Spends all his money on take out

He’s totally one of those weird people who’s entire trash can is just filled with take out boxes and cans of coke or beer

Constantly eating fast food

You ask him what he bought at the supermarket and he’s like “Pub mix and bud light”

SIR

Everything that he does manage to cook only involve one step of preparation

Unseasoned, fried meats and boiled veggies

Sometimes scrambled eggs and bacon

If he’s feeling fancy, he will make plain sandwiches

This is very rare, though

Can and will complain about anyone’s cooking

Even if it’s good and he he likes it

There are certain people he can’t do this to, though, or they won’t let him eat

The only person’s cooking he doesn’t complain about is Dutch’s

Constantly snacking from an entire party sized bag of chips

And yes, he eats straight out of the bag and wipes his fingers on his jeans

His oven is dirty

Hosea

A meal for him is probably a handful of almonds and an applesauce or yogurt cup

He is constantly making a bunch of those Tik Tok recipes where you just put a bunch of random stuff into your crock pot and add ranch seasoning and cream cheese

*insert all of those memes about mom pulling out the crock pot*

If you complain, he says “Well, you’re always welcome to cook, too”

Wears an apron when he cooks

Constantly eating plain toast with butter

And bananas

And cheese sticks

Thinks that this makes him “healthy”

Definitely likes to snack on those cocktail fruit cups and canned mandarin oranges

His entire freezer is just full of ice cream

It’s all weird flavors like Cherry Garcia, chocolate banana, and pistachio though

Everyone hates him for this

Raisins are his late night treat

Has a secret stash of candy no one can find

That’s okay though because it’s mostly Werthers Originals

And Chiclets gum

He picks out all the orange ones, though

Dutch

Tries to re-plate takeout so he can call it his own

Everybody sees through this but they stopped commenting on it like four Thanksgivings ago

Buys a bunch of those meals from Costco that all you need to do is heat up in the oven

He does like fast food but only from the less popular places

Carl’s Jr., Wendy’s, BK, Arby’s, etc.

A&W, too, because he’s old and weird

He can totally cook, he just never does

It’s just normal stuff like spaghetti and meatballs or chicken and rice, though

Tuna fish casserole

He over-seasons everything, though

Mostly because he’s trying to prove that he’s a good cook

Eats dessert twice, every night

Once right after dinner, and then later when he’s feeling like a treat

Will eat in bed

Uses a little bib and tray and everything

Likes pumpkin and sunflower seeds

Would eat hot wings with gloves on

He’s the one who taught Arthur to put ketchup on eggs

Kieran

The second I realized that Kieran would probably be white trash, my life changed

Hamburger Helper meals for LIFE

That one cheeseburger pasta? Kieran probably eats that three times a week

He 100% makes the ketchup-butter sketti from Honey Boo Boo

“It’s been a while since I done had roadkill in my belly”

His favorite dessert is ambrosia salad or that weird yogurt/Cool Whip covered jello that was popular in the 2000s

Probably has a TV dinner every once in a while, too

Instant mashed potatoes and minute rice type of guy

Also gives me big microwave cheddar broccoli vibes

I’ve said this before, but his house is probably stocked with all kinds of on-brand goodies

Probably always has some kind of chip and cookie around

Eats dinner in front of the TV

Dips french fries in mayonnaise

All of this said though, he isn’t a picky eater and will eat whatever is put on his plate

That’s why he’s great to take to restaurants, because he never complains

Honestly it’s just so sweet to think of him making big crockpot meals to share with ppl even if his cooking is a lil.... strange

Javier

Thinks that the hot dog combo from Costco is a suitable dinner

Also gets hot food from the grocery store for dinner a lot

Literally will just heat up a can of something and eat it plain

Beans, chili, soup…

Doesn’t doctor it up or change it at all

He’s happy to share but no one wants any

Chips and dip, 24/7

And it’s just Tostitos Hint of Lime chips and hummus

Probably puts hummus on everything, too

Corn chips, tortilla chips, tortillas, vegetables, sandwiches, etc.

Will put anything in a tortilla and call it a sandwich

Eats leftovers cold

The rest of the gang thinks this is a sin

Makes stir fry with whatever is laying around the house

It’s a little gross because he will try to add leftover beans

Refuses to eat fast food

The only exception he’ll make is for french fries and ice cream

Walks around and eats at the same time

Isn’t above asking the other boys to share with him

Despite the fact that this only happens if what they’re eating is good

Which is almost never

Sean

Sean can’t cook. That’s the end of it

The most he can make is that weird microwave Mac and cheese where the pasta is boiled in the mug??

He never does it tho and just sticks with the normal, frozen Mac and Cheese you can microwave instead

Uses his microwaving ability to make mug cakes

And microwave scrambled eggs

Burns his popcorn every single time

He’s probably set of the smoke detector or fire alarm multiple times

He’s Irish though so of course he’s addicted to potatoes and cabbage

And since he’s from the UK, he likes stuff like beans on toast and marmite

He’s a little nasty too so catch him eating bologna sandwiches on wonder bread

Not even the Marstons are that bad

When he does get takeout, he overspends trying to use a delivery app

He’s like, “And do I need the extra side of special sauce for $5…? Yes.”

Cooks like this

#rdr2 #red dead redemption 2 #red dead redemption 2 headcanons #rdr2 headcanons #arthur morgan #i finally wrote the cooking one LOL #hope you enjoy!!#excited to work on some requests now!

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twistednuns · 3 years

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February 2021

Irises and purple, lavender and white hyacinths. For merely three bucks. What a gorgeous bouquet.

My own thai curry recipe. It's THAT delicious.

A pep talk from Manu. Realising I really need to take more chances. And get rid of that dude I've been hanging out with. I've been feeling so stuck lately. I'm toying with the idea of giving it all up. Quitting my job. Leaving the country. Just to see what happens. Because I'm pretty sure I'll love what happens next. / Whatever worlds you live in, there are other worlds out there. If you are uninspired living life a certain way, it’s your duty to change. Nothing, not a relationship or job or housing situation, is worth sacrificing your ravenous hunger for life for. X

I feel my obsession with artificial cherry flavour creeping back up on me. Cherry-flavoured diet coke is one of my guiltiest pleasures.

I keep seeing those multicolour graffiti tags everywhere and I finally found out what kind of pen they use for this effect! I ordered one, I just had to, and it's fantastic. So beautiful and vibrant! I've already asked around how illegal it is to walk around the neighbourhood signing my tag on random surfaces...

Fresh pineapple.

The ocean. Talking about diving. Watching documentaries about marine life like My Octopus Teacher and Blue Planet. Drawing nautical objects, sea dragons and mollusks.

Learning more about apophenia.

It actually smells like spring in the forest and the days are already so much longer. I even saw a deer jumping over the path last night. I even got Frank to join my on my walk for the first time.

A little glimpse of summer. The south of France is my happy place I keep going back to. But there are more little reminders of the world out there, of travel and summer, that I thoroughly enjoy. Like watching Salt, Fat, Acid, Heat with Samin Nosrat. Not only do I really want to try making my own Tahdig now but I also kept smiling throughout the whole show because they filmed episodes in Italy, Japan and Mexico. Just imagine walking across a citrus market in the Yucatan right now. Or making Pesto Genovese with an Italian nonna in a Ligurian castle. Maybe even learning how to make your own miso in a remote corner of Japan. There is so much longing within me at the moment. What made my virtual culinary travels even better was Netflix's Street Food series. I especially enjoyed the episodes from Bolivia and Mexico.

I May Destroy You. Different, and very relevant.

This year's Valentine's Day happened to be pretty rad. So I've exchanged the boring nerd I had been dating with an exciting artist from Colombia. John is a painter, a poet, photographer and filmmaker who gave me a Spanish copy of an Oscar Wilde book with a poem he had written for me. My cold and cynical German heart is not used to wooing on this level but I love it. On Sunday we walked through the English Garden and Schwabing in the sunshine, took photos, looked at some art and antiquarian bookshop windows. We saw two cats inside the cat café, bought fancy macarons at Maelu and just kept talking. I even found a few interesting books about dream interpretation on my way home. John has a reference to Kleist's tragedy Penthesilea tattooed on his collarbone - Küsse/Bisse ("das reimt sich, und wer recht von Herzen liebt, kann schon das eine für das andre greifen"). He is a Scorpio with impeccable taste and sends me songs he plays for me on the guitar / Cocteau Twins tunes upon waking up. I really needed this.

Having my students create English comics with Pixton. I love how much their avatars actually look like them! I hope they had fun, too.

The smell of cherry-flavoured candy wafting through the air.

Semolina pudding with banana. The subtle heat does something to the bananas; the combination is simply delicious.

I watched the first season of Chef's Table and was really impressed by Francis Mallmann. I admire his courage and lifestyle. The constant change he craves. The way he speaks foreign languages and just bravely does his very own, unique thing. I want to live like that, too.

A crystal clear view of the Orion constellation.

Very fine snow powder against the sunlight. As if it was raining glitter.

Feeling cool and confident. A fleeting feeling but it makes such a big difference.

When we practice forgiveness, we let go of shame. Embedded in our shame is always a sense of being unworthy. It separates. Compassion and forgiveness reconnect us. / reading bell hooks' all about love.

Mustering up enough motivation to go through all my stuff in the basement and put a few items on eBay. I'd been putting this off for years now.

I'm amazed how good my phone camera is. I took some pictures in the pitch-black forest and you can make out the moonlight on the path and even see star constellations on the photo.

Spending quality time with a cuddly kitty boi.

Blue corn quesadillas prepared for me by a bloody gorgeous Mexican metalhead.

Writing that message I should have written weeks ago (letting Simon know that I wasn't particularly interested in dating him anymore).

Trolli burgers. The best gummy candy out there. Arguably the most fun. I love being able to disassemble my food and eat it layer by layer.

John's story about that acid trip on a boat somewhere in the ocean off the Colombian coast. They lay under the bright moonlight and were suddenly surrounded by Gray whales communicating with each other through song.

The spicy smell of a fresh, moist loaf of rye bread. Eating it with soured butter and salt.

The first snowdrops of the year.

Another one about the moon: walking home late one evening there was a lunar corona in the fog. I loved how the light illuminated my arms in that cool, white light.

The morning after the worst weekend in months or maybe even years (with both a mental breakdown and a medical emergency because misery loves company, eh?) Waking up early, pain-free. With a little spark of excitement and motivation. Just lying around for an hour in the darkness. Meditating. Falling back asleep for a little while. Getting up eventually, brushing my teeth and hair, painting my nails.

Painting more. Just experimenting with colour, intuitively. Without putting pressure on myself. The other night I painted with oil pastels and chalky pastel crayons while watching Dawson's Creek (I successfully avoided this series for 20 years and now, in my thirties, I start watching it?).

Bananas with nut butter, dark chocolate and sea salt.

Meditating with the blanket covering my nose. Breathing in fresh laundry smell.

Riding home from school with Anastasia, talking about diving adventures.

Reading Jill Heinerth's book Into the Planet. Her career as an explorer and cave diver is breathtakingly exciting. I couldn't put that memoir down. And it made me even more antsy. I'm really unhappy and bored right now - I wanna go out and learn something new, explore, live a little more.

Going to work without make-up. In the last ten or even fifteen years I put on make-up every single day I went to school. I'm done. Lockdown made me come to terms with the look of my bare face.

Learning about Antarctica cruises. It only takes about 24hours to reach the area from Argentina! I'd really love to go but the cruises are crazy expensive.

My house plants sprouting new leaves.

The moment the pain suddenly stops and you can breathe again.

Tropical breakfast. Banana, kiwi, mango, pineapple. And plain yoghurt. Decidedly non-tropical.

#personal #present perfect #things i love #february 2021 #2021 #february

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hellofashionist · 4 years

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Tasty Food Recipes That You Can Cook Within Ten Mins

you recognize the information: preparing meals at home is ideal for your health and your wallet. But permit’s face it — you have other priorities taking up space for your time table and minimal unfastened time, so spending hours or maybe minutes within the kitchen isn’t always on the top of your to-do list. So many matters can crowd out meal prep (think: lengthy hours at work, vast others, preserving in touch with circle of relatives, perhaps even a exercising here and there).

24 healthful and portable mason jar food

but before giving in to endless seamless clicking, turning into a ordinary at the chinese language place near the office, or residing off frozen meals, recognize that in the time it takes to look at your favored cat videos on youtube, you could make a nutritious home-cooked meal. Most of these recipes are smooth and healthful — and equipped in 10 minutes, tops. For each meal of the day, along with make-and-take breakfasts and lunches, that is fast food that fitness experts could approve of. Reader survey please take a brief 1-minute survey your answers will assist us enhance our enjoy. You're the satisfactory! Breakfast

1. Peach cobbler oatmeal picture: spoonful of taste neglect flavored oatmeal packets and move au naturel with this oatmeal that’s reminiscent of a cobbler. With sparkling peaches, chopped pecans or your nut of desire, and cinnamon, it's going to fulfill your sweet enamel so nicely that you could find yourself making it for dessert. 2. Easy poached egg and avocado toast

avocado toast is all of the rage, however adding a poached egg takes it to a new level and completes the trifecta of nutrients: protein, fats, and carbs. Parmesan cheese and sparkling herbs sprinkled on pinnacle make it appearance and taste fancy. 3. Oatmeal blueberry yogurt pancakes image: formidable kitchen a stack of selfmade flapjacks doesn’t take that lengthy to make. These are high-protein and free of gluten, however they still flavor incredible and fluffy, way to bananas, oats, vanilla, and of course blueberries. Four. Cheddar-garlic grits with fried eggs

a southern classic, tacky grits don’t need to be a complete fat and calorie bomb. Cook dinner them in water rather than milk and leave out the butter. However keep the cheddar: the 2 tablespoons in keeping with serving here maintains the dish gooey and rich and affords almost 10 percent of your day by day calcium. Then upload eggs for staying electricity, chopped chives for their slightly oniony flavor, and garlic, which makes the whole lot flavor higher. 5. Hot quinoa cereal picture: marin mama chefs terrifi as it's miles, quinoa takes some time to prepare dinner. Even as a few humans have stated it can be nuked, that takes extra than 10 mins in most microwaves. But quinoa flakes, which can be similar to oats however are a complete protein, can be equipped in a flash. Cook them in your selected milk with dried berries, after which top away with nuts, nut butter, seeds, and fresh fruit.

6. Scrambled tofu whilst properly prepared, tofu is something however blah — and this model gives as a great deal protein as a scrambled egg. Toss the vegan staple with tacky nutritional yeast, turmeric, cumin, and paprika (buy smoked for even greater taste). Even egg enthusiasts will enjoy it. 7. Pumpkin pie oatmeal photograph: two healthful kitchens this healthful, autumn-stimulated oatmeal gets its pie-like taste from pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. A sprinkling of dried cranberries provides natural sweetness. Eight. Open-confronted sandwiches with ricotta, arugula, and fried egg photo: john autry

a breakfast sandwich may be a lot more than a smashed viscount st. Albans, egg, and cheese eaten in the back of the wheel. Yes, this one requires a fork and knife, however it’s really worth it. Toasted bread is topped with spicy arugula, an excellent source of vitamin ok, which allows your blood clot. Then add an egg, salty ricotta — it has greater protein than cottage cheese — parmesan, and thyme. It’s a sandwich like no different. Nine. Omelet in a mug photograph: scattered mind of a cunning mother toss your favored breakfast meat (or pass it if you’re vegetarian), salsa, eggs, and cheese in a mug and zap it for 1 minute. Stir, and then prepare dinner for some other 30 to forty five seconds. Season to flavor and pinnacle with greater cheese. Breakfast has by no means been less complicated to make — or to clean up. Lunch

10. Butternut squash ramen bowl with rice noodles, tofu, and clean pea shoots photograph: in pursuit of more a scrumptious dinner for one, this noodle bowl has all the flavors of your fave brief-prepare dinner noodle cups however none of the icky components. Rice noodles offer the majority of this vegetarian-pleasant bowl, which makes use of boxed butternut squash soup as a base for instant cooking. Pea shoots taste like, properly, peas, and are rich in vitamins a and c and folic acid. If you can’t find them, you could use spinach. Eleven. Mediterranean panzanella photograph: the noshery

rather than top a salad with bagged croutons, whip up this tuscan version with toasted pita bread. There’s the usual right-alone-however-higher-together suspects predicted in something called “mediterranean”: tomatoes, cucumbers, feta, and olives. The olives are key since the fat in them assist your body absorb the vitamins inside the greens.

12. Crunchy asian ramen noodle salad picture: gimme some oven this colorful, crunchy salad is simply what the health practitioner ordered when leafy-veggies-based sorts are dull you. Crunchy coleslaw blend and dried ramen noodles (swap in crunchy rice noodles for a less-processed option) are tossed with avocado for wholesome fat, edamame for protein, and mango for imaginative and prescient-protecting beta-carotene. Thirteen. Brief and clean hen burrito

leftover hen finds a new domestic in this short burrito. Blend it with avocado and cheese earlier than wrapping it up in a tortilla and cooking it. We’d take it one step in addition and upload a few peppers, onions, and perhaps a few vegetables to the filling. Bonus: make some immediately and freeze the extras for a fair quicker lunch subsequent time.

14. Salmon and herbed bean salad photo: grocery store healthful uninterested in tuna salad? Strive canned salmon combined with creamy cannellini beans, greens, and sparkling herbs for a remarkable smooth meal that’s as scrumptious on its personal as it's far in a pita or with whole-grain crackers

15. Creamy buffalo fowl and black bean quesadillas if you usually reach for the wings on sport day, this is the lunch quesadilla for you. It’s spicy, creamy, and loaded with flavor. Black beans bump up the fiber and protein, and inexperienced onions upload a touch more zing. Experience loose to cut back on the bitter cream or use greek yogurt instead. 16. Tomato salad–crammed avocados image: taste of home

not only desirable for guacamole, moist desserts, and rich smoothies, avocados are designed to be filled! Dispose of the pit and fill the center with a mixture of tomato, feta, onion, and herbs for a filling meal that’s quite sufficient to serve at a brunch. After all, not every breakfast-meets-lunch recipe must take hours to put together.

17. Caprese quesadilla italian and mexican favorites crew up for a mashup that’s better than something blended with the aid of a dj. The how-to is quite apparent: fill a tortilla with tomatoes, mozzarella, and basil; cook until the cheese is melted; and drizzle with balsamic glaze for a taste-packed final touch. 18. Herb and onion frittata at the same time as this recipe uses liquid eggs, you can alternative complete eggs for the reason that ldl cholesterol and fats inside the real factor are not anything to worry approximately. Upload anything herbs — clean or dried — enchantment to you, due to the fact all of them have distinct flavors and fitness blessings. Like pizza and mashed potatoes, frittata tastes simply as properly bloodless as it does warm, so cross in advance and double the recipe and devour the alternative half of for breakfast tomorrow.

19. Turkey-provolone wrap with avocado mayo this isn’t just every other turkey sandwich. Smear mayo and coronary heart-wholesome avocado on a tortilla and roll it up with lettuce, provolone, and tomato. This recipe is gentle, creamy, and crunchy, but view it as a starting vicinity and play with other fillings. Dinner

20. Zucchini pasta with vegan cashew-basil pesto photograph: the fitchen the addition of cashews — a good source of bone-building phosphorus, strength-generating magnesium, and other minerals — makes pesto distinctly creamy. Make the sauce in a meals processor, spiralize zucchini (or use a vegetable peeler), and integrate the two. Then dig in! 21. Veggie fried rice image: pinch of yum fried rice is a dream for chefs pressed for time, and this model is not any exception. Leftover brown rice works high-quality for this, however in case you’re in a pinch, microwaveable rice stands in nicely. Peas, eggs, and corn get tossed with salty soy sauce and rice vinegar. Mix in any of your different preferred greens, too. You surely can’t cross wrong.

22. Highly spiced cilantro shrimp with honey-lime dipping sauce image: love grows wild because it chefs so quick, shrimp is the right protein for busy evenings. Season it with paprika, cumin, cayenne, and cinnamon (yes, cinnamon — it provides warmth) for max flavor, and sauté it in butter for just minutes. Toss with sparkling lime juice and a selfmade honey-lime dipping sauce that tempers the heat of the shrimp.

23. Oven-baked tostadas image: yellow bliss avenue crunchy oven-baked corn tortillas famous person in this meal. After they’re golden and crispy, pinnacle them with refried beans or any simple beans, lettuce, tomatoes, sour cream, cheese, and avocado. That is one recipe to have fun with and spot what mixtures you can create. 24. Broccoli and parmesan soup

with five ingredients and 10 minutes, dinner is prepared. Cooking the broccoli with a parmesan rind infuses cheesy flavor into every spoonful, and a hint of soy adds umami — that savory taste that you may’t pretty describe but taste pointers of (in a terrific manner). This pureed soup packs nutrients a, b-6, and c, plus phytochemicals that can fend off cancer. 25. Pan-roasted salmon with arugula and avocado salad

picture: serious eats a complete seafood dinner in 10 mins? Oh, sure. While the salmon sears on the stove, toss arugula with a lemon–olive oil french dressing, cubed avocado, and parmesan. Once the fish is achieved, plate it on pinnacle of the salad. Your coronary heart will thank you, for the reason that two servings of fatty fish weekly may additionally decrease the hazard of cardiovascular ailment. 26. Brief and smooth black beans and rice image: the perfect pantry

there’s a reason rice and beans is this kind of popular dish: it’s cheaper and clean. But it could additionally be uninteresting. Not so with this flavorful take. Conventional latin flavorings like sofrito, cumin, and chili powder are introduced to cooked rice. Toss in inexperienced chile peppers for heat and black beans for protein and you've a complete meal right away. 27. Low-carb chili picture: i breathe i’m hungry whilst you want chili and you need it now, pull this recipe out. Using your preferred keep-sold salsa speeds matters up, and there’s no longer even any dicing or slicing worried. Use ground lean red meat or turkey, and pinnacle together with your favorite fixings like sour cream, corn, avocado, or clean-squeezed lime juice.

28. Bbq chook pizza neglect frozen pizza or delivery: this pie is ready even faster! Use a whole-wheat pita because the crust, and pinnacle it with fish fry sauce, red onion, mozzarella, and precooked hen — leftover or rotisserie from the store works nicely. Microwave until the cheese is flawlessly melted, and then go beforehand — consume everything! 29. Lean and green tofu stir-fry photograph: consuming fowl food

stir-fries are ideal when you need a healthful meal speedy. Plus, they’re an smooth manner to % in greens. This recipe consists of onions, mushrooms, tomatoes, and a couple of cups of spinach in step with serving — that alone offers approximately a third of the daily advice of diet a, plus loads of vitamin k and some potassium, vitamins that are critical for the fitness of your eyes, bones, and coronary heart.

#food

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yasbxxgie · 4 years

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By the time I made the hike down the long pathway from the top of Kyoto’s Fushimi Inari to the houses below, I was thirsty. Which was convenient, since many local residents take advantage of foot traffic from the mountainside Shinto shrine by hosting small cafes in their homes. It was on that winding street that I first encountered amazake, an ancient, non-alcoholic, lightly fermented rice drink, which a helpful English sign noted could be served “hot or cold”.

I looked at the faintly sweet and creamy drink as a reward for my physical activity, one that, like kombucha, promised to replenish me after physical activity. But what my ¥400 (£3) bought me was actually a microcosm of Japanese culinary history.

First developed in the Kofun period (around 250 to 538AD), amazake was originally a food fermentation and preservation technique, created by boiling rice, water and koji, a filamentous fungus that is also used in the fermentation of miso, natto and soy sauce, for eight to 10 hours. The resulting drink, which is packed full of nutrients and gut-friendly bacteria, became so popular that it’s even mentioned in the Nihon Shoki, a text compiled in 720AD that comprises the oldest official history of Japan.

Since then, the drink has seen several rises and falls in popularity. Sales jumped 134.8% between 2016 and 2017, according to food and drink exhibition Foodex Japan, at the time that at-home fermentation became a trendy pastime. The drink then continued its popularity in 2019, thanks in no small part to boyband Kanjani Eight, who were hired to act as spokespeople for Hiyashi Amazake, a popular brand throughout Japan. Amazake also has a regular presence in cafes and convenience stores across the country, with locals sipping on it as a morning treat or afternoon pick-me-up.

Hiroshi Sugihara (杉原大), a fishmonger and fermentation enthusiast originally from Japan’s Aichi prefecture who relocated to Perth, Australia, has seen the rise of fermentation culture firsthand. His Facebook group THE BREW LIFE-発酵生活 has swelled to more than 5,900 members worldwide since its creation in 2014. Already a fan of fermenting miso and doburoku (a form of sake), he enjoyed introducing amazake, a drink from his childhood, to the group.

“It was very interesting and there were mixed reactions from Caucasian [members] but Asians were able to relate [it] to some of their traditional sweets,” he said.

Sugihara fondly recalls drinking hot amazake at temples on New Year’s Eve. Because the beverage is believed to have warming qualities (particularly due to ginger, which is often used to add flavour), it tends to be heavily consumed during the winter months, a period that includes several major holidays, including the Hinamatsuri “Doll Festival”. This has resulted in many Japanese people considering the drink as a tie to both their past and current national culture. As Shihoko Ura, author of food blog Chopstick Chronicles explains, her memories of amazake are laced with a fair amount of sentimentality, particularly now that she’s migrated to Australia.

“I used to be a Red Cross-trained RN in Ise City, Mie prefecture, where there is [the] famous Ise Shrine,” she recalled. “Ise shrine served free amazake for worshippers, and we first-aid employees were also offered the drink. I was always looking forward to the sweet treat when I had a little break in [my] eight-hour shift.”

Amazake is a sugary drink, as hinted at by its name, which translates to “sweet sake”, even though it only contains trace amounts of alcohol due to the fermentation process. Because of that translation, finding it in convenience stores can be tricky for non-Japanese speakers, who should consider asking for a brand name, such as Hiyashi Amazake or Marumi-koji-honten to avoid being served alcoholic sake instead.

As I sipped on my drink, I was surprised by the lumpy texture, similar to rice porridge, due to the small pieces of koji suspended in the liquid. At roughly 80 calories per 100g, it’s healthier than its creamy texture might initially imply, and fans of amazake claim it can positively impact seemingly every part of the body, including hair growth, weight loss, hangover recovery, sleep cycles and bowel movements.

Because of its nutrients, which include B6, folic acid, ferulic acid, dietary fibre and a notable amount of glucose, many claim it deserves a place in Japan’s stable of hangovers cures, which includes beverages made from turmeric or beef liver, ingredients meant to clean a specific organ. And amazake’s drinkable, easy-to-digest, gluten-free nutrients have also earned it the nickname “drinkable IV”, something that Sugihara confirms from experience.

“I usually have it when I have cold or fever and especially when I don’t have an appetite,” he said. “Amazake is something easier to swallow, yummy, and, thanks to the power of starch-breaking enzyme [found in the koji], it’s sort of pre-digested so kind to the digestive system, too.”

Its qualities are also thought to go beyond health benefits. As Misaki (文咲), a model and Spa LaQua ambassador in Tokyo explains, the drink is also loved by the beauty community. “Vitamin B group contained in amazake is related to metabolism of carbohydrates, lipids and proteins, skin and hair,” she told me via email. “Therefore, beauty effects are expected. Amazake also contains an ingredient called ergothioneine, an antioxidant that has the effect of suppressing skin aging.”

But with any food touted as an ancient cure-all, the big question remains. Does it actually work?

Adam Yee, an Austin-based food scientist and host of the podcast My Food Job Rocks, agrees that the minerals and vitamins contained in amazake will help the appearance of skin and hair – if consumed in large amounts. But he also says that the power of suggestion plays a large part in determining a food’s worth. He cited bone broth’s spike in popularity, a beverage that made many similar claims, as one example of good PR. However, he also made it clear that because amazake has an element that’s still very hard to scientifically account for, there may be some hidden, unaccounted truth to these claims.

“Fermentation is something that we really don’t know much about,” he explained. “It’s not like, give it one thing and [it] spits out another thing. Food is so complex, the koji that’s eating whatever it’s around, might actually create something different. You can say the same thing about yeast. Bread and wine are two different things, even though they use the same yeast strain.”

Currently, amazake is barely known outside of Asia. But that looks set to change. Like matcha, which has found its way into desserts both at home and abroad, amazake has become a ubiquitous part of Japanese cuisine, often extending past beverage status. Its continuing success outside of Japan was even predicted by America’s Test Kitchen, who named koji its number one food trend forecast for 2020.

John Sugimura (杉村), corporate executive chef and concept-brand director at PinKU Japanese Street Food in Minneapolis, has turned the drink into a signature part of his offerings, using it both as a creamy base and a way to add unexpected bursts of texture.

“I enjoy delicious baked goods including amazake for its nutrients,” he said. “For me growing up [with Japanese and German parents in the United States], I enjoyed amazake and banana smoothies. I have the most experience making pickles using amazake. And my greatest accomplishment has been incorporating amazake into my ‘sexy sesame dressing’ and salad.

This fusion of cultures may be what will eventually help amazake become a food trend outside of Japan, similar to the way kombucha and quinoa are now widely considered health foods outside their native regions of China/Russia and the Andean region of South America.

Atsushi Nakagawa (中川貴司), owner of Amazake Co in California, agrees, noting that by linking it to already-popular products, he only has to provide his consumers with a basic introduction to the drink and its potential benefits. After completing apprenticeships at miso and koji microbreweries in Japan over the last few years, he’s pleased at how his knowledge of amazake has sparked the interest of his Los Angeles-based clientele, and how he’s been inspired to play with traditional flavours.

“They get it,” he said. “Especially they love our amazake-mixed latte drinks. We offer Japanese ceremonial matcha, Golden Milk (turmeric, ginger and cinnamon) and horchata flavours. In the last few weeks, more and more people are becoming interested in our Pure Amazake, which is undiluted, so they can use it however they want.”

It might be easy to think of amazake as another trendy food. After all, bone broth, Brussels sprouts and açaí have all seen spikes and falls in popularity. However, those who grew up with amazake see its resurgence within Japan and its gradual introduction outside the country as an opportunity to take pride in their culture. As Sugimura explains, it’s that mindset that encourages him to experiment with the drink’s benefits – and has informed much of his career in food as a whole.

“When I was young, I resisted many Japanese traditions out of fear for the code of etiquette,” he said. “As a third-generation Japanese-American lacking mentoring, there were so many expectations on social behaviour, I became overwhelmed. Fast forward, [and now] every day is a celebration of my Japanese-American heritage.”

Amazake is a cup of Japanese history, but the natural energy the beverage delivers still feels very relevant today. I finished my drink, and returned the glass to the cafe owner, ready to continue exploring Kyoto. It might have just been the superfood at work, but not only did I feel nourished, I felt connected, too.

#amazake #drinkable iv #fermentation #koji #japan #japanese #beverage #beverages #bbc #bbc news

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eldritchsurveys · 4 years

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760.

Have you ever had FOMO (fear of missing out)? If so, what’s caused it? >> Sure. A lot of random things causes it, like the fact that I miss out on stuff on Discord because I have a sleep schedule (and let’s be real, most of the people in the servers I’m in don’t seem to sleep at all, and when they do it’s in the middle of the day lmao). But I get annoyed by FOMO really quickly so I’m always counteracting it by just... missing out on purpose, to remind my brain that it really ain’t that deep. Are you happy with your social life? If not, what would you have to do to change that? >> I’m fine with it. I’ve been reminded recently that a lot of this angst about lack of friends and shit is based on comparison with other people, which is pointless. Also, I can’t just bully myself into socialising with people. It shouldn’t be something I’m forcing myself to do just because I think I’m “supposed” to. I like myself, quite a bit, despite everything, and I feel that best when I’m alone, puttering around the house or sitting in the sun, doing whatever the fuck I feel like doing. Not when I’m trying to be someone that someone else might want to be friends with, or whatever. Have you ever hosted a party? If so, what kind of party was it? >> Nope.

What’s the best thing you can cook yourself? >> *shrug* Are there a lot of graffiti around your neighborhood? >> No.

What kind of a phone do you have? >> Moto g6. Or something. What kinds of stuff do you have on your keychain? >> I have an X-Files charm, a New Orleans souvenir keychain, and some other shit that I can never remember off the top of my head. And a few keychain-sized store rewards cards (and a library card). Have you ever made something with your own hands that you’re proud of? If so, what is it? >> I’m sure, but it hasn’t been anything recent. What is your favorite Jack Lemmon film? >> I don’t know who that is. What is your favorite David Hyde Pierce film? >> The only thing I know him from is Frasier. Have you ever made your own soda? (Soda Stream doesn’t count!) >> No. Do you have a hobby that forces you out of the house? If so, what is it? >> No. Have you ever been part of a theater group? If so, did you get any lead roles or mostly supporting roles? >> No. Which IM app do you use the most? >> Discord. What’s the most ecological thing you do? >> I don’t do anything “ecological”. I just do my best. What’s your favorite board game? Why do you like it best? >> --- Besides English, what other languages can you speak? >> None with any fluency. I know bits and pieces of a couple of languages. Besides English, what other languages can you read? >> ^ Do you think you could make it as a chef? >> No. Particularly because I have below-zero interest in being one. What’s your favorite kind of tea? How do you like your tea? >> Ginger or peppermint or some other kind of herbal. I just like it plain, or with a bit of honey. What thing/person/happening has made you the happiest you’ve been? >> --- Girls, do you ever just say “Fuck it!” and go without a bra? >> --- What’s the most freeing thing you’ve ever done? >> *shrug* Have you ever had a restaurant dish that was made with bugs? If not, would you ever want to try one? >> No, I haven’t, but I probably would try one if I had the opportunity. I’ve always been curious. Do you think today’s kids are really impatient? >> No more than any other generation of children, not to me. Have you ever tasted birch sap? >> No.

How about the young buds/shoots of spruce trees? >> I don’t think so. Which edible flowers have you tasted? >> I did have edible flowers somewhere, fairly recently, but I can’t remember where or what kind of flowers they were. It’s the most vague recollection. What has been your worst restaurant experience? >> I’ve never really had a bad restaurant experience. Mostly what makes restaurant experiences negative for me is stuff that’s specific to me, like sensory overload. It’s not the restaurant’s fault that I can’t handle loud noises.

What’s the most immature, adolescent thing that still makes you laugh? >> *shrug* I don’t rate the things that make me laugh that way. Have you ever had a life threatening condition? If so, what was it? >> No. Do you ever compare your life to somebody else’s? If so, why? >> Yeah, because I use the internet and it’s fucking inevitable. I don’t even notice I’m doing it half the time, I just suddenly feel like shit and I have to backtrack just to figure out why. I sure don’t do it on purpose lmao so like “why” isn’t even relevant. What is a food item or a dish you absolutely cannot stand? >> I can’t stand bananas. Have you ever had a custom print done on a shirt? If so, what was it? >> Yeah. I had a shirt made in the mall that said “where is John Galt?” because it amused me. What does your favorite mug look like? >> I have described this enough times that I’m tired of it.

Do you ever copy surveys to Facebook Notes and share your answers? >> No. What’s the best thing about today? >> I played a good few hours of Skyrim? And it didn’t crash? Bar is pretty low these days. Do you ever read other people’s survey answers? >> Yup. Not everyone’s, but a few people who I think have interesting answers. And if I take a survey from anyone, I usually at least skim their answer before deleting it to put my own in. Do you like daytime or night time better? Why? >> I like daytime better because I’m in love with the Sun. What’s your highest level of education so far? >> I graduated high school, somehow. If you could have any job in the whole world, which would you like? >> --- Describe your ordinary day. >> Wake up, use the internet, go to sleep. I’m being half-facetious, but only half. Would you ever have a UV tattoo? >> Eh, probably not. What is the brand and color name of your favorite lipstick? >> --- What do you like on your tortilla? >> Oh, just stuff. How about inside your pita bread? >> *shrug* What do you like in your burger? >> Cheese and pickles and onions. Mustard. Stuff. How about on your pizza? >> Pepperoni, mushroom, onion, pepper. Would you ever take part in a games club? If so, what would be your ideal club? >> Probably not. Would you be able to give a speech on your favorite subject right now? >> I don’t have a favourite subject. Also, I’m in no mood to give a speech. Do you work better alone or in a group? >> Alone.

Are you more comfortable as a leader or a follower? >> I’m more comfortable just... by myself... Which one of your friends have you known the longest? For how long? >> Elle. Ten years. What is your favorite song right now at this very moment? >> You Ain’t Coming Back by Zeal & Ardor is one.

#surveys #survey #random survey

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deadlupin · 3 years

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Banana bread is one of those things people rarely make on purpose, only when those last three bananas are almost black. This scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you'll want to make it well before the bananas get to that condition.

#Chef Johns Banana Bread #Chef #Johns #Banana #Bread

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supemisurinosketch · 3 years

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#Chef Johns Banana Bread #Chef #Johns #Banana #Bread

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pauline-lewis · 6 years

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“Your memory is a monster; you forget—it doesn’t. It simply files things away.”

Brecht Evens, Les Rigoles (Actes Sud BD)

J’ai aimé Brecht Evens dès le moment où j’ai posé les yeux sur Les Noceurs, chez Philippe le Libraire à Paris. Son usage des couleurs, son univers fantasmagorique et sa virtuosité m’ont tout de suite accroché la rétine. Normal, donc, que je retourne dans cette même boutique pour me procurer Les Rigoles, qui m’a fait dans le même mouvement un trou dans le cœur et dans le porte-monnaie.

Les Rigoles, dans la tradition d’Evens, suit la déambulation de plusieurs personnages dans une ville la nuit. Chacun balade ses problèmes et sa solitude et se retrouve dans des situations proches de la rêverie où, d’un coup, le temps est suspendu. Bien sûr ce que j’adore chez lui c’est avant tout ses couleurs, qui ont le don de m’envelopper, de me faire partir dans une autre dimension. Dans cette BD il y a de nouveaux personnages très beaux : une femme aux cheveux parsemés de perles, une mystérieuse amazone rouge au masque vert, un homme violent caché derrière des lunettes multicolores... Il y a aussi un bateau majestueux, un hommage au célèbre tableau de Caspar David Friedrich, où la mer folle est remplacée par les lumières de la nuit, une mystérieuse amulette en forme de squelette... Les héros de Brecht Evens parlent beaucoup, mais ce qu’ils disent n’a pas beaucoup d’importance. Il faut plutôt scruter leurs visages expressionnistes, leurs attitudes. C’est cette histoire, purement visuelle, qui me touche chez Evens.

Par moment, Les Rigoles font penser au Philémon de Fred, dans le sens où chaque page peut se dérober sous les pieds du lecteur, on ne sait jamais jusqu’où il va nous amener. D’un bar à l’autre, les portes des mondes parallèles s’ouvrent, et tout n’est qu’inattendu. Je me souvenais en tournant les pages du livre de l’émerveillement que je pouvais avoir, étant enfant, devant l’œuvre de Fred (dont je ne comprenais pas grand chose).

Je pourrais aussi dire qu’Evens fait le constat d’un monde moderne qui n’a pas de sens (parce qu’il traite aussi des névroses contemporaines, et très bien), mais je trouve que son œuvre est bien plus élusive que cela. J’ai envie de dire : lisez-le, et retenez-en ce que vous voulez. Satire contemporaine, délire visuel, livre d’art. Whatever floats your boat.

Jeffrey Eugenides au Festival America

Vendredi dernier, je suis allée à Vincennes pour le Festival America. En y allant, je me disais que je quitterai Paris le jour où j’aurai vu toutes mes idoles (et bon, il reste Tom Waits donc je ne suis pas encore partie). J’allais donc voir Jeffrey Eugenides, qui s’est hissé dans mon cœur comme l’un de mes auteurs vivants préférés, après avoir lu les sublimes The Marriage Plot et Middlesex.

La rencontre se déroulait autour de la projection de Virgin Suicides, adapté de son premier roman et réalisé en 1999 (ça ne nous rajeunit pas) par Sofia Coppola (à l’époque où elle faisait de superbes films qui me remuaient le cœur).

J’ai vu Virgin Suicides plusieurs fois. J’émergeais alors difficilement de mon adolescence pour rentrer dans ce monde dont les fondations étaient les livres, la musique, le cinéma et les carnets noircis par mon indécrottable mélancolie. À cette époque, Playground Love tournait en repeat. Je n’avais donc pas revu le film de Sofia Coppola (et pas écouté Air) depuis plusieurs années et je ne sais pas si c’est la pluie, les craquements de la pellicule 35mm, le petit coup de vieux qu’avait pris le film, le petit coup de vieux que j’avais moi-même pris, mais je me suis mangé tout ça comme un tsunami d’émotions. Plus le temps passe, plus je trouve que l’art n’est vraiment là que pour attraper la patine du temps. Rien de plus beau pour moi que de passer ma main sur la surface d’un film, d’en enlever la poussière, et de voir que tous ces sentiments intenses sont restés là, vierges comme les héroïnes d’Eugenides. Le film m’a paru sublime comme au premier jour, et j’y ai ajouté une compréhension nouvelle de ce qu’il disait sur le déclin de la ville et sur le regard légèrement toxique de la bande de garçon sur les sœurs Lisbon. Le film réussissait, comme au premier jour, à capturer ce sentiment de l’adolescence que je n’arrivais jamais à exprimer dans mes carnets.

Après le film, Jeffrey Eugenides nous a expliqué son rapport au film, qu’il adore, et sa joie de voir qu’il avait été adapté par une femme. Un passage du “male gaze” au “female gaze” en quelques sortes. Il a parlé des moments où il écrivait ce roman, les soirs et les week-ends. “The movie is like a dream the book had” nous a-t-il dit. Ensuite il a conversé sur ses idées autour de la fluidité du genre, sur l’idée d’hériter d’une certaine mélancolie de sa grand-mère triste... Je ne sais pas s’il y a grand chose que je préfère que d’écouter des auteurs et autrices discuter. (Et ça tombe bien, vu que c’est un peu mon métier)

J’ai versé une larme :

youtube

Rapido :

- C’est le retour des gâteaux d’automne alors si, comme moi, vous ne pensez qu’à manger, faites un banana bread !

- Je conseille fortement ce premier épisode du podcast Miroir, Miroir, dont l’invitée est Gabrielle Deydier.

- Je me suis abonnée à la newsletter La vie matérielle qui promet “des faits insolites si possible sur le confort, l'UX design, le travail, l'habitat, la nourriture, et plus encore”. Concise, joliment écrite et remplie de chouettes liens.

- Du coup, j’ai lu cet article sur la vie de Phil Elverum après la mort de sa femme Geneviève Castrée et mon cœur s’est brisé en mille morceaux, voire plus.

- Super intéressante interview (qui ne date pas d’hier) du chef Tony Lu, qui parle notamment des simili-carnés et de la cuisine vegan.

- Le Christine 21 organise une rétrospective de comédies musicales ! Yay !

- J’ai coché “la dune du Pilat” de ma bucket list. C’était beau.

* Citation tirée de A Prayer for Owen Meany de John Irving

#Brecht Evens #Les Rigoles #Jeffrey Eugenides #Virgin Suicides

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