#Potato and Cucumber Salad recipe

[askwhatsforlunch]

Potato and Cucumber Salad (Vegetarian)

This hearty and tasty Potato and Cucumber Salad makes the most of barbecue leftovers, and turn it into a delicious lunch; the smokiness of grilled potatoes complimented by the cooling cucumber and lemon juice! Happy Monday!

Ingredients (serves 2):

1 heaped teaspoon Dijon Mustard

1 1/2 tablespoon olive oil

1 ripe lemon

a pinch of salt and freshly cracked black pepper

a large gem lettuce, rinsed and spin-dried

2 medium Grilled Potatoes

1/3 cucumber, rinsed

3 slices Red Onion Pickle

Parmesan

In a salad bowl, combine Dijon Mustard and olive oil. Give a good stir until well-blended. Thoroughly squeeze in the juice of the lemon, whisking until perfectly combined. Season with salt and cracked black pepper.

Roughly chop gem lettuce. Peel and dice Grilled Potatoes. Halve cucumber, and cut into slices. 

Add chopped lettuce, diced Grilled Potatoes, sliced cucumber and Red Onion Pickle slices to the salad bowl, tossing well to coat in dressing. Chill in the refrigerator, at least a couple of hours.

Serve Potato and Cucumber Salad, topped with a few shavings of Parmesan.

#Recipe #Food #Potato and Cucumber Salad #Potato and Cucumber Salad recipe #Potato Salad #Potato Salad recipe #Potatoes #Grilled Potatoes #Lettuce #Gem Lettuce #Cucumber #Red Onion Pickle #Parmesan #Dijon Mustard #Olive Oil #Lemon #Lemon Juice #Fresh Lemon Juice #Salad #Salad recipe #Salad and Side #Quick recipe #easy recipe #5 Ingredients or Less #Vegetarian #Vegetarian Salad #Vegetarian and Vegan #Meatless Monday

[fattributes]

Indonesian Gado Gado Salad with Peanut Sauce

#food #recipe #lunch #dinner #gado gado #salad #peanut #lettuce #potatoes #carrots #green beans #cucumber #bean sprouts #tofu #tempeh #eggs #ginger #garlic #indonesian

[selinaeliott]

Broken cucumbers in Chinese

#food #recipe #lunch #dinner #gado gado #salad #peanut #lettuce #potatoes #carrots #green beans #cucumber #bean sprouts #tofu #tempeh #eggs #ginger #garlic #indonesian

[guesswewillfindout]

My partner and I have been trying out new recipes. I give you french onion pork chops with green beans and zucchini.

How about sauteed Trout, zucchini and jasmine rice?

A cara cara orange, arugula and spinach salad with pickled red onions and warm olive oil. I'm pretty pleased with the pickled onions I made. I got a taste for them when I was in Texas last year.

And as a bonus the lunch my partner made for me. Avocado, sweet potato onigiri with nori and black and regular sesame seeds. I also had cucumber slices and macadamia nuts.

#food #recipe #trying new things #cucumber #trout #onigiri #avocado #sweet potatoes #pork chops #zucchini #vegetable salad

[metaphysical-research]

Beet and Cucumber Salad Hard-boiled eggs, beets, and cucumbers are combined in a colorful salad with mayonnaise as an alternative to potato salad.

#eggs #recipe #cucumber #beet #potato salad #salad #beets

[coven-of-genesis]

Ways to rejuvenate spiritual & physical energy levels

Here are some herbs, plants, teas, foods, and recipes that will help rejuvenate energy:

Ginseng: This is a traditional Chinese herb that has been used for centuries to increase energy levels, reduce stress and fatigue.

Matcha Tea: This tea is a form of green tea that is high in antioxidants and caffeine, which can help improve mental alertness and physical energy.

Maca Root: This herb has been traditionally used in Peru to enhance stamina, endurance and energy levels.

Ashwagandha: This adaptogenic herb is used in Ayurvedic medicine to reduce stress, anxiety, and fatigue.

Chia Seeds: These tiny seeds are packed with nutrients and can help provide a slow release of energy throughout the day.

Dark Chocolate: This treat is high in flavonoids which can help improve mental alertness and focus.

Spinach: This leafy green vegetable is high in iron, which is essential for maintaining energy levels.

Quinoa: This grain is rich in protein and complex carbohydrates, which can provide sustained energy.

Lemon & Ginger Tea: This tea is a great way to boost your immune system, reduce inflammation, and increase energy levels.

Berry Smoothie: Blend together a handful of mixed berries, a banana, a tablespoon of honey, and some almond milk for a delicious and energizing smoothie.

Avocado Toast: Mash half an avocado and spread it onto a slice of whole-grain bread for a healthy and energizing breakfast.

Grilled Chicken Salad: Toss together some grilled chicken, mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette for a light and energizing lunch.

Sweet Potato & Lentil Curry: This hearty and delicious dish is packed with nutrients and is a great source of sustained energy.

Baked Salmon: This fish is high in omega-3 fatty acids which can help improve mental focus and reduce fatigue.

Golden Milk: This warm and soothing drink is made with turmeric, ginger, honey, and coconut milk, and is believed to help reduce inflammation and increase energy levels.

#spiritual ways to increase energy levels #physical ways to increase energy #kitchen witch #kitchen witchcraft #witchblr #witchcore #witchcraft #witchlife #white witch #beginner witch #witch tips #grimoire #herb magick #green witch #spirituality #book of shadows

[kcrossvine-art]

Heya folks! Its been a bit, food insecurity is a bitch, but today on the quest of cooking our way through Lord of the Rings we're gonna be making a dish exclusively mentioned in the 2007 MMO-

We will be making a Rohan Pasty! 

(As always you can find the cooking instructions and full ingredient list under the break-)

MY NAMES CROSS NOW LETS COOK LIKE ANIMALS

SO, “what goes into a Rohans Pasty?” YOU MIGHT ASKBasics. Meat n potatoes of your meat-in-dough food. .

All-purpose flour

Salt

Baking powder

Vegetable oil

Olive oil

Ground beef

Garlic salt

Ground cumin

Chili powder

Dried oregano

Waxy potato

Garlic

White onion

Egg

"A delicious local pastry filled with beef and potatoes."- LOTRO Rohan is a kingdom of humans in middle-earth, and the description point towards a cornish pasty (yes, pasty not pastry). Oddly enough the image is more of an empanada but you win some you lose some. This heritage informs much of the shape and ingredients of this dish, however we're opting to cook most of the ingredients before adding them in, contrary to going in raw as a cornish pasty calls for. I chose to deviate here because cooking beforehand allows more seasoning to be crammed in. The english hate seasoning.

AND, “what does a Rohans Pasty taste like?” YOU MIGHT ASK

Tastes like the best pot pie youve had, less soggy

Excellent for an after-rugby/martial arts/soccer dinner

The potatoes are foundational

Despite needing the least work

Pasta salad (cucumber, olives, pepperocini) would pair well as a side

And would also pair well with beer

This meal bears the gold star sticker of not having any major issues! Hooray! Maybe its increased comfortability in the kitchen, or maybe its because of how very simple this one is. Chopped roasted bell pepper might be good in the filling in the future.

-----------------------------------------------------------------------------------------------------------

Get the dough ready ahead of time- its mentioned in the recipe below but i also wanted to say a foreword here that it needs to sit in the fridge for a few hours. Just so ya dont get everything out and realise itd take too long for dinner tonight. Speaking of dough, i feel like it could have more flavor added to it. Its bland and although its not part of the tradition of the meal its based off of, cornish meat pasty, it might be nice to add some spices like cumin or black pepper to the flour. 

The meal reheats perfect- wrap in papertowl and put it in the microwave for 30 seconds per pasty.

When picking your potatoes make sure theyre "new" potatoes (baby ones) or whichever potato with the least amount of starch you can get. Its important for it to cook inside the pasty that it not have too much lest it get Mushy Bad.

Another thing about its real-life inspo; Cornish pastys were workers food, stuff you could carry into the mines, stuff thatd reheat well. You could hold the crust with your dirty hands and throw it away once you ate the rest. I always feel partial to these foods. Although I'd still eat the dirty crust.

This recipe earns a solid 8/10 (with 1 being food that makes one physically sick and 10 being food that gives one a lust for life again.) 

🐁 ORIGINAL RESIPPY TEXT BELOW 🐁

Dough Ingredients:

370g all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

74g vegetable oil

240g warm water

Filling Ingredients:

2 tablespoons(ish) olive oil

1 pound ground beef

2 tablespoons tomato paste

Garlic salt to taste

Ground cumin to taste

Chili powder to taste

Dried oregano to taste

5 cloves garlic, minced

1 white onion, diced

Method:

Combine flour, salt and baking powder.

Add oil and water into mixer with dough hook running at medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl.

When mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix just until dough is smooth.

Take the dough ball, safely wrap it, and transfer to fridge. Let sit for at minimum 2 hours.

For the meat, get a large skillet, and add some olive oil over medium heat. Add the ground beef and garlic salt, cook until the beef is cooked completely.

Drain the beef and set aside.

In the same pan, add the garlic, onions, cumin, chili powder, oregano, and salt.

Cook until the onions are softened but not brown, 10 to 15 minutes. Re-add the beef and cook over low heat for about 5 more minutes.

Back to the dough, transfer dough from fridge to well-floured work surface. Roll into log and divide into 10 equal portions. 

Preheat oven to 350f.

Form each piece into a ball and flatten each with a rolling pin.

Add a layer of diced potatos down the middle of the pastys. Add the meat filling to each. Fold the sides of the dough up to seal on top in the middle.

Gently turn the pasty on its side and crimp the edge, alternating a braid pattern. Use knife to cut an "X" shaped slit in the top. Repeat for each pasty.

Place the pastys on a greased baking sheet. Lightly coat each pasty with an eggwash using a basting brush.

Cook for about 50 minutes, or until golden brown, and let cool!

#cross cooks lotr #lotro #the hobbit #lord of the rings #food recipe

[vidavalor]

*dings the bell* … I’m back.

My Ukrainian friend made potato salad! It has cucumbers, carrots, onion, & canned green peas in it, and it’s absolutely delicious!

Sooo… can I ask what moment/scene you found the most devastating so far? I guess The KissTM is the most popular but I wonder if you’ve spotted something even more heartbreaking?

Hi @procrastiel Much love to you and your Ukrainian friend & please thank her again for me for the recipe as we made it and it was delicious. 💕Hope she's doing well. The KissTM is pretty heartbreaking for sure but I had a couple of moments that I found at least equally as heartbreaking...

The blues below the cut. TW: Depression.

What really got me in S2, in terms of heartbreaking stuff, was the focus on the less "showier" kinds of depression in Aziraphale and Gabriel. I'm not dismissing the amazing Crowley story the show has been telling but it tends to be more overt. The story focusing on depression lingering beneath different types of exteriors-- those who project themselves as being upbeat and/or fine-- was really well-executed and it had moments as devastating to me as the kiss.

The "but that's for professional conjurers only" scene and, in particular, the choices made in Aziraphale's response to Crowley's "my Nefertiti-fooling fellow" response is probably my favorite bit of acting in the series entirely to date. Michael Sheen broke me into little pieces with the way he conveyed a lifetime of pain, depression, anxiety and sleepless nights in Aziraphale's eyes on the "professional conjurers" bit and the smile...

...I love how you literally watch the pain of it all melt off his face at Crowley gently reassuring him and the smile that starts and then becomes just a beam of love he can't keep off his face. It's gorgeous.

It's actually what makes The Final 15 hurt even more, really, I think-- because you know that this is what Aziraphale needed. It's the same core set of problems but he needed 1941!Crowley and he got AlphaCentuari!Crowley because of where they both were at in the moment. It just makes 2.06 even more brutal because it shows you how they do understand each other and how right they are for each other if they could just stop being idiots lol.

I also actually think this is one of the most intimate scenes in the show. It shows a lot of guts on Aziraphale's part to be honest about how he's feeling and that's courage that Aziraphale has in general but was lacking a bit in the present in S2. He lets Crowley in here-- which is the theme of all of it and what he's not doing in S2 very much, especially in 2.06-- and we get a scene where Aziraphale is vulnerable and hurting and trusts Crowley with it and Crowley is there to help him as much as Aziraphale helps Crowley. It's very sweet and romantic but in a heartbreaking way because of how it shows how much pain Aziraphale is carrying around with him all the time. The lovely bit, though, is how it also shows how Crowley knows and is trusted with it. That it all takes place in largely the same space as the mess in 2.06? Gah. Devastating...

The other storyline that broke me was Gabriel. I know not everyone has the empathy for him that I do and he can be a total jerk, no doubt, but I thought he was the best example of the show bringing in other perspectives on life in Heaven/Hell in S2. We had angles like Furfur and Muriel illustrating that life for those not on Earth is lonely, isolating and boring and that many are yearning to live a bit more. Crowley and Aziraphale have not had it easy by any means but we are given characters whose perspective is that they're jealous that Crowley and Aziraphale have at least been able to be on Earth and have one another this whole time, which is more than a lot of other angels and demons can say, and that's fair. Expanding upon the glimpses of Gabriel that we saw in S1 and showing that, really, he's more complicated than we might have expected, was something I both loved and was a bit broken by.

Essentially, S2 shows that Gabriel is actually arguably the worst off character of all of them-- Crowley and Aziraphale included. That he really had no one until Beez is shown on his face so well-- Jon Hamm and Shelley Conn selling Gabriel's depression and how healthy this relationship is in almost no time at all really shows how great they both are. Look at this poor bastard, though, really...

He has the worst job of all of them. The Metatron is really in charge of Heaven-- Gabriel's the pretty face, forced to keep everything going or be killed for disobeying. S2 emphasizes how much he and Beez did what they did at the end of S1 basically at gunpoint-- it was kill or be killed and neither of them have the power to overthrow anything on their own. They have enough power, in the future, to probably help sway some things. Gabriel's always had enough power to make differences where he could and he used it to try to protect people. He can be a judgy jerk but he also fundamentally cares about the people around him and he's been drilled for so long into believing that upholding Heaven is his only purpose and only reason for existence that he's even still mulling over the ghosts of those thoughts when he has his whole gravity crisis in S2, even when he can't remember his name.

This is the bit that got me actually teary, though:

Imagine being thousands of years old and no one's ever given you a present. You don't have a birthday. You don't celebrate holidays. No one's ever protected you or been on your side or even just listened. You don't have any friends because everyone is afraid of you and you have to put up those pretensions to stay alive. The people you spend your entire life with are out for blood-- they'd sooner see you stripped of your sense of self and tossed through the ranks or to Hell and take your seat. Your life is one, long, never-ending meeting with your abusive dad and charming personalities like Michael and Uriel and Sandalphon. For six. thousand. years. Gabriel had never eaten anything before S2. He's never slept. Imagine six thousand years of being the Senior VP of Climb Every Bullshit Mountain without ever having a lunch break or ever going home. It's kind of no wonder that Gabriel spent half of S2 taking a nap-- he's exhausted.

He's not from anywhere. He doesn't even have a desk. Is it any wonder that this poor bastard was already rebelling a bit in S1? That he didn't totally get Earth but he was sneaking down there to get tailored suits made just so he could have something that is his own and taking himself for jogs in the park so he could get away from everyone for awhile? He's vain, sure, yes, but really because his looks are all he has that actually belong to him. It's why Beez gives him a pass on the statue-- because they know that this poor guy doesn't have anybody but them. The humans immortalize him in marble like he's a God and everyone in Heaven and Hell is terrified of him-- and he's been terrified of trying to be real with others because who is he going to trust who won't stab him in the back?

All Gabriel has that is his own are his clothes and Heaven even takes that, too. Beez is the first person who has ever seen Gabriel as a person. Is it any wonder why Gabriel likes and goes to Aziraphale for help? He knows that Aziraphale is the only angel who is both kind and sorta sees him there sometimes. He's the only one who ever seems to consider that Gabriel might exist in there as more than just The Supreme Archangel.

Gabriel's memory loss is actually very much akin to the real world occurrence of retrograde amnesia, which can and does actually happen to people who have undergone traumatic events. (It doesn't happen all the time but it's also not as rare as you'd think it might be.) The mind shuts down in such a way as to intentionally forget everything related to the trauma in order to protect itself and that can sometimes result in a loss of identity. The forgetting, though, also frees Gabriel because when he can no longer recall the fascist system of Heaven that has been harming him for so long, the actual self that he's been repressing and hiding shows up.

I see a lot of people talk about Jim as if he's a separate entity from Gabriel and he's really not-- he's Gabriel without the self-protective airs that Gabriel puts on. Jim is really not much different from glasses-free Crowley-- they have the same approach to self-preservation. It turns out, when he's free from the toxic masculinity hellscape that is Heaven, Gabriel likes hot chocolate and tiny dinners and bookselling and is emotionally available and mindfully curious about everything. He's a lot of fun and he cares about his friends and is grateful to have them. He's still a snarky bitch sometimes but so is Crowley lol so... That Gabriel was so miserable before, though, I thought was really pretty heartbreaking.

Now that I've depressed you, we'll leave on the sweeter note of Gabriel torturing some humans to romance Beez...

#ineffable husbands #good omens #crowley #aziraphale #good omens 2 #aziracrow #good omens meta #the archangel fucking gabriel #jimbriel #lord beezlebub #ineffable bureaucracy

[sovietpostcards]

Hi, would you mind sharing a recipe for authentic Olivier Salad?

If by authentic you mean the 19th century French chef salad with langoustine - I have no idea. :) However, here's the cheapest and most basic recipe of the olivye salad also known as Russian salad.

Ingredients:

boiled potatoes

bologna

canned peas

cucumbers (fresh or salted/preserved)

hardboiled eggs

(optional) boiled carrots

mayo

Use about the same amount of each ingredient, customized to your liking.

Tips:

Potatoes are boiled in jacket and later pealed.

Bologna can be swapped for boiled chicken meat, boiled beef or another sort of meat. The most typical kind of bologna to use is Doktorskaya sausage.

Cucumbers can be fresh or preserved (salted in brine). Pickles (with vinegar) are not generally used.

Carrot is very optional and there are wars about it in each family. I personally hate boiled carrots in olivye.

Add some chopped spring onions or dill if you like.

Cut everything in cubes, mix and generously add mayo.

Ingredients can be prepared (boiled) on the day before you make the salad.

This meme makes a good recipe card. :)

PS: the name Russian salad is not used in Russia

#asks #food

[najia-cooks]

[ID: A close-up of a baguette lined with sliced cucumber and topped with cauliflower coated in a deep red sauce, diced tomato, and a white sauce. End ID]

Sandwich with sesame-gochujang cauliflower and garlic-yoghurt sauce

Inspired by Vietnamese bánh mì thịt, this submarine sandwich pairs fresh vegetables with fried cauliflower coated in a spicy, tangy, savory, and sweet sauce. Toasted sesame oil and the fermented notes of gochujang add depth and complexity to the mildly nutty backdrop of the cauliflower, while the raw garlic in the yoghurt sauce brings the taste profile to a sharp head.

Also consider pairing the gochujang cauliflower with vegetables of your choice in a rice bowl or salad.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

Serves 4.

For the dish:

4 bánh mì, or 2 freshly baked baguettes halved and cut open

300g cauliflower florets (1/2 a small head)

1/2 cucumber, sliced

2 inches carrot, julienned

1 small roma tomato, diced

Other toppings of choice

Drizzle toasted sesame oil

1 Tbsp toasted sesame seeds

For the batter:

2 Tbsp (15g) all-purpose flour

2 Tbsp (20g) potato starch

1 Tbsp (10g) egg replacer for baking (optional)

Water

For the gochujang sauce:

2 Tbsp gochujang

1 Tbsp gochugaru (Korean red chili flakes)

1 Tbsp granulated sugar

1 Tbsp Korean soy sauce

2 tsp rice vinegar

2 cloves garlic, grated

1 green onion, sliced

Pinch salt

Pinch MSG (optional)

Several cracks ground black pepper

Water

For the yoghurt sauce:

1/4 cup non-dairy yoghurt

1 clove garlic, grated

1 tsp high-fructose corn syrup, or sugar

1/2 tsp rice vinegar

Pinch salt

Instructions:

1. Break cauliflower into smallish florets and wash. Prep vegetables.

2. Mix all gochujang sauce ingredients and use a blender or immersion blender to pulverise the green onion. Add a bit of water as necessary to achieve a slightly runny consistency. Set aside.

3. Mix all yoghurt sauce ingredients and whisk to combine. Set aside.

4. Heat a small pot with several inches of oil to 350 °F (175 °C). Mix all dry batter ingredients in a mixing bowl. Add just enough water to obtain a mixture the consistency of pancake batter. Do not overmix.

5. Coat cauliflower with batter and carefully drop one floret at a time into the oil. You may have to fry them in multiple batches. Fry until lightly golden brown and floating. Set aside onto a paper-towel-lined plate.

6. Increase the heat to bring the oil to 400 °F (200 °C). Fry cauliflower again for 30 seconds until deeply golden brown. Set aside.

If you aren't comfortable deep-frying, you may bake battered cauliflower at 400 °F (200 °C) for 30 minutes, turning over halfway through.

7. Heat a large skillet on medium and cook gochujang sauce, stirring often, until thickened. Add cauliflower and stir to coat. Drizzle in sesame oil and sesame seeds and stir again.

8. Serve immediately with bread, vegetables, and yoghurt sauce.

#cooking #cauliflower #gochujang #gochugaru #cucumber #carrot #green onion #Korean #not really. but. #fusion

[mariacallous]

Chicken tabaka is a western Georgian dish where a whole chicken is flattened and pan-fried while being weighed down by another pan or heavy object. The chicken ends up golden brown and crispy on the outside while staying juicy inside. It is so delicious and simple that it has become wildly popular in homes and restaurants across the Caucasus, Central Asia and former Soviet countries.

Tabaka (or taphaka) comes from the name for a Georgian frying pan called a tapa, which is traditionally used to make this recipe. You can make chicken tabaka with any heavy bottomed skillet or cast iron pan, along with something you can weigh the chicken down with, such as a second heavy skillet, a heavy pot or bricks wrapped in foil. You can also make this recipe on a grill by cooking the chicken directly on the grates while weighing it down. This dish is similar to spatchcocked chicken (where the backbone is removed from the chicken), but for chicken tabaka it is common to flatten the chicken by simply cutting down the center of the breastbone. Flattening and pressing the chicken allows it to cook quickly and evenly while creating the perfect texture and taste. 

This rustic and simple dish is often served with garlic sauce or tkemali, a Georgian wild plum sauce. Chicken tabaka pairs perfectly with fried potatoes or rice, and with a big, simple salad of fresh tomatoes and cucumbers. I like to serve mine with a Georgian garlic cilantro sauce made in the same pan you cook the chicken in, along with lemon wedges to squeeze on top for an extra pop of flavor. 

Note: Make sure to cook the chicken over medium-low heat. If the temperature is too high, the chicken will burn on the outside. This recipe works best with a smaller chicken that is between 3-4 lbs, if you’re using a larger bird the cooking time will take longer. 

[fattributes]

Breaded Tofu with Cucumber Salad

#food #recipe #dinner #tofu #cucumber #salad #potatoes #dill #vegetarian #vegan #dairy free

[shoku-and-awe]

What do we do with a mandolin? I picked one up about a month ago (*literally*, off the curb) and have been going through a head of cabbage every 10 days ever since. And it's been great! But I should be doing more with this thing, right?

It's this kind, with no attachments or guard (but I haven't cut myself yet!). Aside from salads, I'm thinking kinpira and potato gratin and a crispy potato thing and bulk-caramelizing onions and........ what?

Also, here's an easy recipe! Because I've actually had three helpings of this today and will likely have more. It's just cabbage tossed with hot toasted sesame seeds, a sprinkle of salt, and kantan-su vinegar (rice vinegar with mirin, sugar, and salt), but it's so, so good!

(Also pictured: Butter-shoyu mushrooms and white rice, herb sausage, and cucumber.)

#help please! #recipe ideas #also. i love the sound this thing makes! #shredding vegetables is so satisfying

[ms-demeanor]

Why don't you just... Eat rice? Why bread?

It's a lot harder to turn on the rice cooker at 3am and wait half an hour for rice to cook than it is to just put two pieces of bread in the toaster.

I just had rice for lunch. And I had rice pasta for lunch and dinner the last two days. And I had rice for dinner-lunch-dinner last friday to saturday. And I had potato salad for lunch on friday.

The thing is that it gets a bit monotonous, and sometimes you maybe want some buttered bread to go with your pasta dish and sometimes you maybe just want bread.

Like, there are a lot of hacks out there for what to do when you can't eat bread. "make your sandwiches on rice cakes!!!!" "make a lettuce wrap!!!!!" "make a salad instead of a sandwich!!!!!!" "hollow out a cucumber and put your filling inside of it!!!!!" but also all those hacks kind of suck.

When I was a kid there was a tea parlor we used to go to that had this curry chicken salad with golden raisins and chopped onions and almonds. I made some to share with my dad while he was in town. The tea parlor used to serve it on warm croissants and it was wonderful. It is literally impossible to make gluten-free croissants (the dough won't be elastic enough to laminate properly) so I was hoping to just have some chicken salad on sandwich bread. And yeah it's fine to eat by itself and I mean okay I had it with potato chips but I didn't want chicken salad on potato chips (or rice), I wanted a chicken salad sandwich.

I can eat (certified gluten free) oatmeal and rice and rice pasta and potatoes and stuff but all of that takes a lot more time than putting some cream cheese and lemon curd on a gluten free bagel and also it's not my go-to so it took me a while to recognize that I was starting to get the low-carb brain fog.

But also because rice does not enable my depraved regency habits. Sometimes I want to eat off of a paper towel in my car, not out of a bowl, you know?

It's also super depressing to be locked out of your staple foods and the foods you grew up with. Last night Large Bastard had a grilled cheese with tomato soup for dinner. I had pasta. I've got a big jar of peanut butter that *yes* i can eat with yogurt and bananas and *yes* I can put into oatmeal (and I do those things pretty regularly) but it doesn't do me much good if I want to pack a couple PB&J sandwiches for a hike.

But also it's a bummer because I already did this. I already learned the discreet way to bring food I can eat to family events or what I can eat ahead of time that means I won't get hungry or which places I can go after an event to quickly get something to eat. Convenience food is convenient! Do you know what it's like to go backpacking when you can't eat any of the standard backpacking food? It's homemade trail mix for days, but I did also like to pack a single serving of spam and two slices of bread. If I go to a conference it's extremely standard for me to pack two loaves of bread that I can eat and a jar of peanut butter and a jar of jam so that there will be *something* in the room that I can eat quickly or pack quickly and carry with me. Bread is the easiest way to ensure that I don't end up living off mostly fruit and kind bars if I'm going out.

Hell, I used to bring my bread along to in-n-out because both the flying dutchman and the protein-style lettuce wrap are SIGNIFICANTLY INFERIOR to just using actual bread. (Lettuce wraps suck. I've been eating them for years and I'm ready to call it. Lettuce wraps are how you make a hamburger instantly cold and get it to taste vaguely like dirt. Could I eat lettuce-wrap tacos? Yes. Do I want 'the poor person's endive boat but put carne asada in it'? No. If I wanted something wrapped in leaves I would get dolmas like a reasonable person because at least those are soaked in oil)

And at this point I would prefer to have a proven gluten-free bread recipe that I can make reliably and that does not suck, but the last few times I've tried to make g-free bread (like, a loaf of bread, not flatbread or bannock or quickbreads) it has not gone well and I would *love* to experiment but at the moment my oven isn't getting hotter than 250fah so it's not really bread-capable at the moment. I have some recipes I'd like to try, but they will require a functional oven.

I know *how* to get enough carbs without bread, it just requires forethought and planning and I don't want forethought and planning, I don't want to get up an hour early to make good oatmeal, I want some cocoa almond spread on a piece of toast.

Also trader joe's recently discontinued the macaroni and cheese that I used to get and the version that Aldi has sucks and is more expensive and the version that Annie's has doesn't *suck* but isn't what I want and is MUCH more expensive and of course I can make macaroni (or, let's be real, penne or rotini because finding rice-only macaroni is a fucking chore) and cheese but it takes literal hours and also requires an oven.

IDK bud you caught me at a bad time because I'm extremely sad that the gluten-free diet fad is passing and that my local grocery stores got rid of their gluten-free sections in the past year and the foods that I was eating are getting discontinued or are out of stock and the thought of having to become an extremely good baker (because good gluten-free bread is HARD) or just eat rice forever is a downer. I already cook so, so much of the food that I eat from scratch that I don't want to do more hours of cooking each week - I spend probably six hours baking or cooking on on saturdays and sundays and then another one to two hours cooking on weeknights and you may recognize that as approximately equivalent to a part-time job *just to keep myself fed on a reasonable budget, and it obviously isn't all that reasonable a budget if I'm spending ten to twenty hours a week on it* and the thought of doing more of that because there's a shortage of corn-free baking powder or something is the kind of invisible disability burden that goes tremendously under-discussed and kind of makes me insane.

I mean fuck if we want to talk about the social model of disability accessible food options for people with allergies and autoimmune conditions is a great example that never gets brought up and it is really difficult to emphasize that "trader joe's $5 rice bread" versus "udi's $10 equivalent rice bread" versus "2-3 additional baking hours a week" versus "just change your go-to quick meals and accept that you eat hamburgers with a fork" has a lot of possible outcomes that reduce my quality of life.

And that sounds stupid to say. "A company stopped carrying a product and it reduced my quality of life."

But first off it's not one company and not one product and when it's not just "white sandwich bread" but it's "white sandwich bread, macaroni and cheese, frozen empanadas, chocolate chip cookies, lasagna noodles, rice cereal, sorgum beer, rice rotini, canned chicken, ginger cookies, almond flour muffins, split pea soup, vegetarian chili, mushroom risotto" and on and on it gets exhausting and depressing and losing access to a significant number of convenience food and easy meals DOES fuck with your quality of life.

You know what my easy "I'm tired because we're moving and I'm broke so I can't go buy fresh groceries" meal was for the last three years? Scrambled eggs and toast.

Until the last two months I probably had scrambled eggs and toast once or twice a week since the pandemic started.

You know what's not as easy as that? Any rice dish. You know what it got replaced with? Cereal. Or nothing.

I know that having chocolate rice crisps (or nothing) for dinner once a week isn't actually ideal. That's part of why I spend eight to twelve hours cooking on weekends - so I'll have a big vat of rice or potato based soup that I can have leftovers of for lunch through the week and probably get dinner out of for a couple nights too.

But sometimes you're a little tired of the chicken and rice soup that you are eating for nine meals out of twenty one and it would be nice to have some scrambled eggs and toast.

So, basically, the bread is load-bearing in terms of making me a quasi-functional human being and it isn't going to break me and I'm going to be able to put something else there to shore up the deficit but I am going to complain the whole time.

[stagkingswife]

Santa Lucia Day was earlier this week, on the 13th. In my personal spiritual calendar Santa Lucia Day is the day I set aside to specifically venerate and celebrate my Norwegian ancestors. However this week was a mess, and I didn’t get to celebrate until today. I wore my white dress with a red sash, I made a meal of recipes from that side of the family (though I do form my kjottkaker into balls rather than patties like my great-great-grandmother’s recipe says to do). I just set them out a little plate of kojttkaker with gravy and lingonberry jam, a cucumber salad, and a family recipe know simply as “Aunt Nancy’s Potatoes.” This was the meal my mother made for us every Santa Lucia day when I was kid, and then she would take me around the neighborhood dressed a Sant Lucia to hand out Lucia buns to our neighbors. I love that I get to incorporate these cultural and family traditions from my childhood into my current spiritual practice, despite it being so different from the religion these traditions come from.

#pagan #spirit work #ancestor veneration

[shepherds-of-haven]

If the Shepherds were divided into groups and had a cooking contest, which group would serve THE most exquisite dish? Who would burn things?🔥🔥🔥

I ran it through a random generator and here are the teams!

Group 1: Ayla, Halek, Tallys

Group 2: Mimir, Trouble, Lavinet

Group 3: Blade, Shery, Riel

Group 4: Briony, Red, Chase

As for how things would shake out:

Group 1 would sweep the competition FOR SURE. Assuming we can split them into traditional kitchen roles of Chef, Sous-Chef, and uhh Prep Cook or whatever that role is called, Halek and Tallys would absolutely dominate as Chef and Sous-Chef. They're both the most skilled cooks among this group and the most experienced in the kitchen, so it's not even a fair contest, lol. Ayla is decent enough that you could point her at something and tell her to prep/chop and she wouldn't mess anything up too badly, so yeah, this team is definitely taking first place!

Group 4 would probably take second! Chase doesn't cook at all but is physically capable of lending those skills if directed, Red is fairly good in the kitchen and can whip up straightforward but tasty meals, and Briony has good culinary sense and can make things taste good but is also very clumsy in the kitchen, so it kind of shakes out to be decent if Red takes the lead and tells the other two what to do! Chase's complete lack of experience in the kitchen but his lack of clumsiness balances out Briony's culinary sense but disastrous 'bull-in-a-china-shop' flusteredness, so I think they could turn out something nice! If Group 1 turned out something on the level of a hamachi crudo with cucumber foam and herbs, Group 2 could turn out something on the level of spaghetti bolognese with garlic bread and salad, if that makes any sense!

Group 3: ...Riel's never stepped foot in a kitchen in his life, so this is already off to an extremely rocky start. He mentally knows what ingredients goes in things and can tell you about the science behind the maillard reaction, but he utterly lacks any sort of culinary instincts like "*taste* that needs more oregano" or "this meat is rare so I should turn the fire up 100 degrees to cook it faster... right" and vastly overthinks things, so he's a disaster in the kitchen. Blade is like........ so-so, he's mostly used to cooking on campfires and eating like..... military rations or fuckin deer jerky or whatever, so while he can cook, his sense of taste never really developed beyond "is this nutritional and will it make me full", so he certainly shouldn't be taking the lead on this. And Shery has the most experience in the kitchen, but is primarily a baker, not a cook, and is also too timid to take the necessary role of leadership that comes with being head chef, so this group is kind of a mess! If they're allowed to bake, they do decently well and churn out, like, a dense, overbeaten cake that only has a little bit of egg shell in it, but if they have to cook a dinner dish, they got by on a grilled, de-boned fish (Blade) that was slightly under-seasoned with a soup (Shery) and a salad (Riel).

Group 4 is in dead last lol. Mimir was always going to be the least helpful in a competition like this, but pair that with Lavinet's utter lack of function in a kitchen (she's a little better than Riel in that she was more involved with planning food for social functions, so she at least has some sense) and Trouble's rather chaotic leadership style of just BAWLING orders at people and you're just destined for failure. Trouble on his own is actually a good cook if he's cooking for 1 or 2 people: he can cook a mean steak and potatoes kind of meal, but trying to do anything more complex than that while having Mimir and Lavinet paralyzed with inexperience is not a good recipe (ha), plus I'm pretty sure he and Lavinet would fight. 😂 So they're probably offering up a burnt steak (Trouble) with the most clumsy, under-cooked, under-seasoned, weirdly-shaped potatoes you've ever seen in your life (Lavinet; Mimir sat at the table and nibbled on things).

#Shepherds of Haven #cooking #contest #cooking contest #all characters