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jarofstyles · 5 months

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Oh Baby, Baby! Five

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Warnings- Pregnancy, hormones, etc.

WC- 2.3k

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Y/N was certain that she was going to kill someone.

This was why she normally had Harry go to the shops by himself. Her non pregnant self could barely deal with a Saturday crowd. Pregnant Y/N? She was homicidal.

People didn’t know how to walk. How to say ‘pardon me’. How to talk at a normal volume. Her eye was twitching as her hands tightened on the stopping trolly, taking a deep inhale as she watched Harry place a bag of cucumber into the basket. “Think that should be good in the Veg.” He chirped, looking at the list on his phone. She could see the little bubbles being filled in and going down each time he checked off an item. Thankfully he still had a functioning mind because hers was feeling like TV static as she tried to keep herself calm.

Her belly had begun to show a bit more and she was extremely protective of her little bump. Hand rested on it, she self soothed by rubbing over it, her stretchy cotton tee shirt dress moving with her hand. She’d chosen the green because Harry specifically liked her in that color, but she was more than aware of how she had begun to stress sweat and he would more than likely be exposed to the stains it would leave behind.

“Hey..” His hand on her shoulder startled her, making her jump. When had he even approached her? “You okay, love?” His hand shoved the phone into his pocket, instead gently tilting her head up towards him. The look of true concern made her soften her tense shoulders a tad, sighing as she nodded. This newer side to him, having to admit that she was his and he was hers, that they were an actual item, was still somewhat new. It was a weird mix of things that still was hard to understand. On one hand, it spooked her when he was openly affectionate like this, but the bigger side felt like it was natural. Settling into a place it always should have been, perhaps this aspect being the piece she felt somewhat missing in their friendship prior to this.

Harry wasn’t just her best friend anymore. He was her lover. The fucking father of her child! They were going to be around each other forever.

“Yeah.” She said tiredly, letting her face fall into his hand. “I’m a bit overwhelmed, honestly. Knew I needed to get out of the house but I forgot what a madhouse the store turns into on weekends.” A weak smile was pulled to the corner of her lips as his brows furrowed at her answer. Yes, it had been her idea to go. She had been holing up inside of the home and she needed to get some more fresh air and stimulation, but the grocery store was proving to be a bit much.

Pregnancy was a lot more strenuous than she had imagined and she knew it wouldn’t be a walk in the park. Mentally it had been taxing, worrying about her abilities to be a mother and also cultivating and nourishing this new relationship with Harry, she had been anxious for a while despite it all. She was hopeful, anyways, because there was no one else she would ever dream of having a baby with.

With all that was going on, Harry had been a saving grace. A shoulder to lean on and a confidant, now that the layers had been shed and she knew that her feelings for him were not at all one sided. He seemed to thrive, actually, by feeling needed. It was something that had initially shocked her because he used to run away or pull back in the face of commitment, but he was already talking about what they’d make a tradition for their baby's birthday, how they were going to do the holidays, if they’d request their families to come together or split their times… It was incredible but also a bit weird to see. He had slid into the role like he had been born for it.

He’d even suggested they attend birthing classes together. Picked up more parenting books than she had. Gave her the prenatal vitamins and changed all the coffee in the house to decaf, much to her dismay. He was excited and happy and it felt bad that at times she felt a bit like a grinch. To which he would remind her that she was the one growing a little baby inside of her and had her body changing. That it was his job to do the other preparations because she needed to focus on keeping herself and the baby healthy. He was infuriatingly understanding.

“M’sorry. I forgot a bit, I kind of space out in my own head.” He mumbled. “Do you want to leave? I can come back later and get some of the stuff.” See? How was he being so good?

“No, no. That’s ridiculous, we’re halfway through the list. I’m just adjusting, I think. Hyperaware.” She laughed. “Just need to get through it. We’re getting lunch after so I can unwind there. The Bluebird Cafe still okay with you?” She asked, letting his hand fall back to her arm.

“Anything that’s good with you. Y’know I’m not picky, babe.” He chuckled. “They’ve got the good sandwich and salad combinations. I’m not on the cleanse anymore.” She had forgotten about that. A juice cleanse was a little ridiculous to her but apparently he said it helped his gut. To her that meant his bowel movements must be incredibly unpleasant. “Let’s power through the other half of the shopping, I’ll stop home and run it up, and then we can go fill your hunger. All good.”

“Okay.” It wasn’t much to argue, instead letting him pull her in for a quick hug and a press of his lips on her head. She really didn’t know what she would do without him.

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“So.” Harry’s hands folded against one another. Their food order had been taken and Y/N was sat comfortably in the booth across from Harry, her feet tangled with his. He’d ordered for her, being all too aware of what she had been prattling on about in the car, along with a smoothie he just simply knew that she liked. It was little things like that that caught her off guard. How much had he always been paying attention to that she didn’t even realize?

“Yes?” She asked, amused as she ran her hand absentmindedly over the growing swell of her stomach. The habit was human nature and Harry expressed jealousy sometimes that he couldn’t always be stroking over their growing baby, but he wanted to remain somewhat normal. He was already so fastidious about everything else, something neither of them had anticipated in this whole journey, so he didn’t want to smother Y/N with his eagerness.

“How are we….” He leaned on the table on his elbows, hands clasped. “How do we tell the parents?” It was a loaded question considering they really did need to tell them, sooner rather than later. Neither knew Harry and Y/N were even together, let alone that he was fathering a rapidly growing child inside of Y/N’s tummy. They’d kept it quiet for Y/N’s sake and superstition, wanting to make sure she made it into a safer part of the growth to tell people. It had been Y/N’s idea to have a child, even if she had been a bit impulsive, but she was trying to keep this intimate piece just to themselves for as long as they could. What had started as something off the cuff had become even more important to her than she had anticipated- and that was saying a lot.

“I mean, they’re going to be thrilled.” Harry started again, seeing the little wrinkle between her brows that always formed when she thought too hard. “They’ve been rooting for us to get together since we met. I know the baby part is going to kind of… throw things off, but I know they’re going to be overjoyed to learn that we’re havin’ our little Sprout.” The fondness could be seen physically on his features, like he was floating when he spoke about them. Their little baby, the sprout he was keeping track of every week on an app on his phone. He had quite a few downloaded, actually, but one in particular had been purchased with the premium membership.

‘Might be useful after Sprout, too.’ He had simply shrugged when she asked why he bothered paying for the lifetime membership. It still set the butterflies in her stomach on flight whenever she thought of that little instance.

Her bashful smile was his response, brushing imaginary lint off her dress before daring to meet his eyes. Harry had been more confident about this whole thing even though she had been the one to say she wanted it, and it had been like they sort of switched places. His confidence was starting to be a bit infectious.

“I think we should tell them together.” She finally conceded. “I have no idea how, really. We can check pinterest or just tell them? I know it's the first grandchild for both of them so I want it to be special but I don’t want to overdo it. You know?” Y/N knew Harry would get exactly what she meant. “We can do ultrasound pictures in gift bags, or the tee shirts that say grandma on them? I’ve never done it before.” She peeped, flushing to herself. No shit, this was their first child. This would all be a learning curve for everyone involved.

“No, no. I understand, pretty.” He reached out to grab her fingers that had been fiddling with the edge of the paper napkin, ripping it up slightly. A nervous habit. Instead he spread her fingers out and curled his around hers, running his index finger down the middle of her palm. “I think the ultrasound frame would be the best option. A keepsake that they’ll both like. Maybe we can have them over for a spring dinner, do it then?” The calming touch had it’s intended effect, Harry’s sharp eyes watching as her shoulders relaxed slightly and she nodded at the idea. “Perfect. I don’t mind keeping it to just us for a bit but, you know how gossipy people are. They’re gonna start talking about us going to the appointments and shopping. Don’t want to get everything online.” Harry had been a big advocate for them going out to have the full experience. He wanted to help her choose a crib, a playpen, a baby monitor- all after scouring the safety ratings and reviews, obviously- He wanted to be the one who put together the crib, the one who helped build the nursery. He’d expressed how involved he wanted to be not only in the baby’s day to day, but her pregnancy. How could she say no? How could she not lean all the way into it when she saw just how incredibly happy it made him?

“I know. Everyone is nosy.” Her nose wrinkled in distaste. “It’s okay, though. I just want to make sure random people don’t come up and feel my stomach. Maybe get me a sign that says ‘ask before touching’ to put on me.” Her joke made him chuckle but it was a real concern of hers. Y/N liked to keep her physical touch to a minimal with strangers. Harry wouldn’t stand for her being uncomfortable. “It’s different around family, like if we go to family stuff, but a lot of strangers just go up to people and touch and it’s weird.” A fake shudder exaggerated her disgust.

“Yeah, m’not sure why that’s a thing, my love. I’ll work something out.” Knowing him, he may very well get her a sign to stick on her tummy, but she would see. “We’ve got the telling our parents squared away, so I suppose my next question is when would you like to go shopping?” The eagerness for that was not well hidden, if he was even trying to hide it. Y/N doubted it.

“Probably soon after we tell them? We can start looking online. You’ve already got the baby locks taken care of.” Her eyes rolled in her head, making him pout. That was still something that he took seriously! He’d seen too many horror stories. “When Sprout, y’know, Blooms, we are going to be overwhelmed and probably busy. I don’t want there to be an accident and we just forget to babyproof something because we have other stuff going on.” He paused, bringing her hand to his face to kiss the knuckles. “I want this to be as stress free for you as possible. Just want you to focus on growing our baby, taking care of yourself. So m’gonna try and take care of stuff in the background so there's no worry, or sudden panic for you.”

Harry truly managed to blow her mind every day. Little things like this, his pure thoughtfulness made her a bit speechless. How she’d managed to snag the best baby daddy of all time, she didn’t know, but it would be something she was always thankful for. There wasn’t enough time to thank him for it, their food approaching as she was trying to find the words, but she was quick to squeeze his hand back and snug their legs up a bit more as she brought the straw of her smoothie to her mouth.

Life had somehow stuck her with the best person to grow with.

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themirokai · 3 months

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I did my at-least-annual tradition of making my family’s chicken soup recipe on Sunday, and I took process photos, so I thought I’d share. Here’s what I have written down but for all its vagueness it’s still not accurate.

I think every generation has modified some stuff about the process and tweaked it for their particular tastes.

Instead of using a whole chicken, I use a split chicken breast (2 halves) plus a pack of chicken thighs (4). I like this better because the ratio of meat to fiddly bits is better and Surfski likes CHICKEN soup (lots of chicken per bowl). You could easily use half a breast or one or two fewer thighs, but I think the mix of white and dark meat is important for flavor.

Next is something I added to the recipe after reading Salt Fat Acid Heat. I salt my raw chicken and let it sit out for at least half an hour before I put it in the water. I think this helps the chicken hold flavor through the cooking.

While the chicken is sitting (so a change from the order of the recipe) I chop a large sweet onion plus the carrots, celery, and parsnips. I think I used 5 skinny stalks of celery, 4 carrots and 5 parsnips, but especially given the size variability you’ve got to judge this based on vibes. How much of each vegetable does your heart tell you that you need in your soup? The one exception to this is if you are not familiar with parsnips and you are considering skimping on them or leaving them out. That is not your heart. That is the devil and you must resist. Trust me on this and use about as many parsnips as carrots.

The next step was added by my great aunt who was a genius in the kitchen (also very good at refurbishing antiques but that’s less relevant). You heat up some butter and olive oil and sautee your vegetables in it. Yes it makes another pan to clean but it’s completely worth it. You don’t cook it for long! Just until the carrots and celery get bright and the onion is just starting to get translucent and everything is a tiny bit soft.

Ok, set the veg aside but I highly recommend snacking on some of the parsnips at this point. Every time I make chicken soup it always makes me want to make roast parsnips and I always forget when I’m meal planning.

Next it’s chicken time! Load your chicken into a big heavy pot and cover it with water. I just barely cover it because I’m going to need room for lots of veg.

Put that on your biggest burner and boil it. It will take a while to come up to a good boil. Once it’s boiling it will start to foam. This stuff.

Ick. Skim that off and throw it away.

Now, when the foaming is done, turn down the heat and dump in your veg. Mix it all in there then put your bunch of dill on top. Make sure you take off the twist tie or anything else holding the dill together.

My mom added this next step which she got from a friend of hers. It’s this shit called Better Than Bouillon.

You can use the plain chicken variety. Roast chicken is just what my grocery store had. I’m not 100% sure what it is but it really does add gorgeous flavor to the soup. I put one big spoonful in a big pot. This is what it looks like out of the jar.

Now you let everything cook together until the chicken is cooked. How long will that take? 🤷🏻‍♀️ Depends on the size of your chicken pieces and how high you have the heat, etc. When you think it might be done, pull out your biggest piece of chicken and poke it. It should be white and firm. If it is, pull the rest of the chicken out too and turn the heat way down but leave the veg and the dill in to simmer.

Now you walk away. Go scroll tumblr. Read a chapter of a book. Draw something. But you gotta let the chicken cool down.

Why? Because you’re going to shred that with your fingers and you don’t want to burn your fingerprints off. Or maybe you do. I don’t know your life.

Anyway, this is a good spot for me to stop and hit post because I’m on mobile and I’ll run up against the 10 image limit.

I hope you’ve enjoyed this so far! The rest of the recipe and the end product will be in a reblog.

#miro irl #cooking with miro #family recipe #cw meat #cw food #chicken soup #chicken soup recipe #long post

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imminentinertia · 5 months

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Hei! What kind of foods you eat at Christmas in Norway? Are there some traditional foods, some new favourites? Are there regional changes?

This is a pretty good article on Christmas food in Norway, complete with regional variation. They get some things not exactly wrong, but odd, like "meatballs" - no, they're more like small patties. We have medisterkaker (pork suet patties) and medisterpølser (pork suet sausages) or saucisses with the pork rib, not meatballs. Also we serve a lot more veg with it than the article says.

I definitely prefer pinnekjøtt, by the way, although I'm born and raised in a pork rib region. I think most Norwegians have tasted most Christmas food and many aren't stuck on tradition, although it can be a right bother to change something. I never got my in-laws to understand that saucisses (what I grew up with) are vastly superior to big thick pork suet sausages (what my husband grew up with), for instance.

We don't have rice pudding for dessert, although I get why the writer calls it that. It's rice cream, rice porridge (leftovers from dinner on the 23rd or lunch on Christmas Eve) mixed with whipped cream/vanilla/some sugar. I prefer Danish risalamande with finely chopped almonds mixed in. Swedish apelsinris is really good, too.

The article fails to mention that nut roast is the go-to for vegetarians and vegans. It's tasty and it goes well with the traditional sides for both pork and lamb rib.

Wildly un-traditional Christmas foods here are venison, turkey or duck. I prefer duck to everything else, I love duck. Wouldn't mind goose either. One year I had hare on Christmas Eve, because I was visiting a relative who lives in a hunting area, and that was great too.

Side note for people in other parts of the world: Norway is one of the countries that has the Big Celebration on Christmas Eve, not Christmas Day. On Christmas Day and Boxing Day traditions vary enormously.

#christmas traditions #christmas in norway #replies

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bioethicists · 6 days

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What’s your fave tsimmes? It’s cooked a lot of different ways so like what’s your preferred style is more what I mean? (I haven’t had it and I wanna try it bc it seems right up my alley but there’s so many different recipes that it’s overwhelming)

i like it quite sweet! i tailor it to my preferences (i love sweet potatoes + apricots, the carrots in this one are much less forward than they usually would be) the recipe i made last night was

3lbs sweet potatoes (half white, half yam, peeled + cubed)

1 bag dried cherries

1 bag dried apricots

7 carrots (peeled + cubed, this is just all we had haha)

like 20 prunes

2c chicken stock (i boil a kettle then mix in powdered stock but some ppl take this part much more seriously or use like schmaltz or smth)

2c orange juice

3oz honey

large scoop of generic mix of warm spices (cinnamon/cardamom/allspice/nutmeg- i have these premixed in my cabinet so idk ratios)

several sprigs of thyme

add everything except the prunes + only add half the liquid at first (so it goes up halfway to the veg, not submerging them). stack potatoes on bottom, then carrots, then dried fruit, lay thyme on top so it's easy to fish out. mix the honey in with the liquids ahead of time. slow boil, covered for 40 min, then add prunes + the rest of the liquid (DO NOT STIR, you can shake the pot a lil if u are worried abt sticking) + do another ~10 min (prunes will get yucky nasty if u add them at the beginning). fish out the thyme sprigs.

what i look for: a bit of liquid hanging around, ideally runny syrup texture (tbh u could add more honey or add brown sugar for this cuz i skimped on it due to The Neuroses) but mostly a root vegetable/fruit medley, sweet with a slightly savory undercurrent, potatoes hold together but fall apart when bitten

this is not a very traditional recipe + is primarily based on my preferences!

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strayheartless · 3 months

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what are some of the recipes witch angeal has made from his "family recipe" book? any fam favorites? any faves the boys have?

hello! I'm so sorry its taken me so long to answer, I've literally been agonising over Recipes trying to figure out what Goth Witch Angeal would bake 😆.

(I will say that insporation for much of this comes from Sweeny Todd, the curious creations of Christine McConnel and a handfull of Grims Fairytales.)

Okay, so Angeals Go to recipe is meat pie. The thing about this AU is I like towing the line between fantasy and realism with these Characterisations, so you never really know whether they are just Goth and Wiccan or actual storybook witches.

The meat pie started as a joke to scare the local church goers. in the early days of Gen and Angeals relationship, Angeal grudgingly went to church with Genesis in order to "present themselves properly" to the community. Genesis Grew up Catholic, and He is actually still quite religious in a rather hethenistic "Chriso-pagan" kind of way... The crusifix shaped scar at his Clavical that he's had for over 200- I mean... 2 years doesn't seem to deter him from standing on hallowed ground.

They'd been invited to a pot luck, and the woman that had extended it to them had done so incredibly passive agressivly. people like that grated on Angeal... so he'd turned to Mimsy (the recipe book) who immidiatly flipped to the page on meat pie.

To this day the people of the church don't know whether they ate human flesh or not...

The Fam as some more "normal" faves:

Angeals recipe for tri-chocolate brownies is Zacks favorite

Edger is a big fan of both his seed loaf and his mouse mix (its exactly what you think)

Genesis is fond of his Red velvet Cake. he does not use food dye to colour it red. do with that information what you will.

Sephiroth adores his Sea food Risotto, as well as literally anything with Chocolate in it. If anyone ever left Sephiroth in the woods, the only reason he wouldn't get eaten by the witch in the gingerbread house is because he too is a witch.

Cloud would eat Angeals Harvest special Pumpkin pie for every meal for the rest of his life if he could. allas Angeal will not let him.

food traditions include:

Angeals secret Ham recipe (no you may not know) at Yule. They don't eat turkey for many reasons. the main one being Zack complains it sucks allthe moisture out of his mouth. the second main one being Genesis prefers his meat extremely rare... for reasons.

During Imbolc they tend to eat deviled eggs until Zack hits food coma status. once he starts he can't stop.

During Litha they eat Honey cakes Which are some of Angeals personal favorites. usually this is with homemade mead or elderflower wine.

Mabon is all about soup. mostly pumpkin, sometimes carrot. Angela will absoloutly admit to getting the pumpkin soup recipe from a childrens book.

Samhain is all about spice and warmth, so Chillies, and Stews, and cornbreads, and soups and all kinds of things. There is also a lot of Pomigranits involved. Cloud seems to like sitting on the kitchen counter, feeding everyone who passes the seeds. Thats why They all refer to them as their personal persephony.

Beltane is again all about the Honey as well as fresh fruit and veg. Strawbery cream cake must be consumed. it is the law. And Angeal is 100% aware it is an aphrodesiac, thats why he bakes it. feeding Sephiroth strawberries is always fun.

#ask #anon ask #anonymous #goth witch partners #goth witch boyfriends #genesis rhapsodos #cloud strife #zack fair #angeal hewley #sephiroth crescent #ffvii #ff7

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gay-jewish-bucky · 1 year

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How strict do you think Bucky is on obeying the laws of Kashrut? I’m assuming you hc him following the obvious stuff like not mixing meat and dairy and anything with pork/shellfish, but how about the more obscure stuff? Does he verify his fruit and veg to make sure there aren’t any bugs? Does he only buy milk that’s Chalav Israel? These are just examples, if there’s anything else you hc I’d love to know ^_^

That's a really good question!

I think Bucky follows kashrut the way his family did when he was growing up during the depression (when food scarcity meant observance of more obscure and strict interpretations of kosher laws were not entirely feasible), with moves to stricter observance now that money isn't a concern.

Bucky definitely keeps a kosher kitchen as best he can, it gives him much needed structure and is incredibly spiritually fufiling.

When designing their kitchen and buying everything they need, Bucky is proactive in planning for the things required to prevent cross-contamination of meat and dairy, such as:

The cabinet, drawer, organizational containers/trays and counter space needed to keep chalav (dairy) and basar (meat) separate

A double metal sink and two separate dishwashers

Two distinct sets of silverware

Two different coloured sets of utensils/cooking equipment

Different coloured sets of pots and pans

Visually distinct dishware (shape-wise) basar are square, chalav are round

Different coloured mugs and glasses

An oven (with a Shabbat mode) that can easily be properly kashered

A fridge with the organizational capacity to keep meat and dairy separate

etc

Things like kosher produce are a more recent push and many kosher authorities believe it's going a bit too far, so I don't think Bucky would follow it. That isn't to say he doesn't thoroughly rinse his fruit and vegetables before eating them, though.

Shopping for food, he and Steve make sure to buy kosher meat, dairy and only kosher certified pre-prepared foods. Living just outside New York it's easy to find stores with a huge range of kosher products.

The increase in popularity and availability of non-dairy alternatives means they can keep kashrut while broadening their dietary horizons.

Bucky has his Ma's kosher cookbook, Steve's Ma's Irish cookbook, as well as a growing collection of more modern cookbooks and recipe cards that include Jewish food beyond the traditional Ashkenazi fare that he grew up with.

Some miscellaneous thoughts

Bucky is really into matzah, so they have a whole cupboard stocked with boxes and boxes of different flavours of manischewitz that he can snack on to his heart's content.

Before Passover each year Bucky and Steve sell their hametz to Sam.

Bucky makes the most incredible, mouth-watering brisket and Steve always jokes it's what made him fall in love with Bucky in the 30's.

They get bagels and lox from Russ & Daughters whenever they're in Brooklyn (Bucky will death glare at anyone who suggests he buy store-bought bagels).

#hope my prof would be proud im putting what i learned from him to good use lmfaooo #Assorted Jewish Writings - Misc #marvel #mcu #bucky #bucky barnes #james bucky barnes #james buchanan barnes #jewish bucky #jewish bucky barnes #jewish!bucky #jewish!bucky barnes #stevebucky #stucky

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veganrecipebox · 5 months

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I’m always searching for more ways to use up the okara (soy pulp) that I’m left with after making Soy Milk. Introducing Kongbiji Jjigae (콩비지찌개), a traditional Korean recipe that mixes okara with kimchi and mushroom-seaweed broth for a nourishing stew bursting with umami flavours. Suitable for vegetarians and vegans!

#vegan #vegan food #vegan recipes #vegan meal prep #vegan meals #vegan for life #vegan resources #vegan meal plan

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the-grubdog · 5 months

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Bigass Bernard Backstory Headcanon Because I Can't Be Stopped

Bernard was raised by just his dad. IDK what happened to mom, nor do I care to explore that. He was just raised by his dad. And his dad worked for a space company of some sort as a janitor. Took his son with him to keep an eye on him, as the company had a daycare service on board for travelers and employees alike. This allowed Bernard to travel around a lot at a young age, which utterly fascinated him. He's probably bothered a lot of the crew members when he sneaks away from daycare, always wanted to go see the pilots but was always stopped. They'd spend a little time at home, during which Bernard would go and see Santi (who he considered his best friend; Santi barely knew him and just thought of him as that one weird kid who showed up on occasion). His schooling was almost entirely homeschooling during this time.

But when he turned 13, he aged out of the company's daycare program. His father was panicking trying to figure something out, but ultimately ended up having to just. Leave him at home.

Fortunately, though, he had help. See, they lived in Bumfuck Nowhere, Nijo. The entire county went to the same school district, and each grade level was still only a little over 100 students each. His neighborhood was literally three houses with 5 minutes of walking between them, all smack dab in the middle of the woods. His neighbors kept an eye on him, best they could anyway. In one direction were the Lawrences, an old couple who's own kids were adults by this point. They were grumpy, stubborn, and traditional, but they cared for Bernard all the same. They raised chickens and a vegetable garden, and would provide him with free food (veg and meat). Even taught him how to do certain tasks relating to gardening and animal care. Mr. Lawrence's rule on food was that you could take as much as you could carry. Bernard would strain himself carrying as much as he could, which did lead to him building a fair bit of muscle.

Celestine was new to the area, so they helped each other figure out stuff like where to go for the best food and what not. She was much sweeter and soft spoken, raised rabbits and a smaller vegetable garden. Again, shared her veg and rabbit meat with Bernard. Taught him how to cook and preserve food, generally dotted over him more than the Lawrences. She's also part Nijonian, part Karutian, and was born + raised on Hocotate. She came to Nijo looking for an idealistic country life that doesn't exist, but she did get a life she was satisfied with. Adored getting to help care for Bernard while his pa was away. Led to him calling her "auntie", which she rolled with.

Santi was a 30 minute walk away, but Bernard did it anyways for the company. He always visited Santi, never the other way around. Santi ended up having to be the one to help him adjust to his new school, since traditional schooling is so different from homeschooling. Bernard was desperate to make friends, was really sweet and outgoing as a result. And Santi maybe got a little jealous when this random guy showed up and managed to become fairly popular whereas Santi struggled with that.

Bernard got into a lot of trouble, to put it bluntly. It started small: would play in the coyote infested woods (Celestine told him not to), build not-so-stable structures, get into shenanigans with Santi (practically dragged the other kid along with him), collected random shit that was rather sharp, and so on. Typical dumb childhood things for someone growing up in the countryside.

But as he got older uh. The lack of supervision mixed with his need to be liked led him to get into deeper shit as he got into high school. Drank under aged a few times, never enough to become an alcoholic though. Someone did get him hooked on cigarettes, which he'd have to find ways to obtain in decidedly illegal ways since he, again, was under aged. Smoking is something he's still trying to overcome, though being in Yonny's care has helped a lot. All the while Santi was worried for his… Friend? Santi didn't know what to make of the guy. Lawrences never knew but his Auntie was very aware and very much always on his case.

He calmed down by the time he graduated high school, though, and soon began job hopping. Moved to the nearby city and started at a company that happened to be in competition with the one Santi ended up working for. When Bernard inadvertently made a product that put the company Santi worked for out of business, it sort of solidified this weird tense relationship Santi had towards Bernard. Which, of course, Bernard never picked up on and always assumed Santi cared for him just as much as he cared for Santi. Because I cannot overstate how much he adored Santi.

They both hopped jobs a bit, Santi trying to figure out what he wanted to do and Bernard trying to save up for flight school. Much of this is canon so I won't really get into it. Just know he got into flight school, got into a good company, and was then scouted by Shepherd. Now he's working for the rescue corps.

Side notes I didn't get to mention:

Bernard has ADHD and it absolutely heavily influenced his childhood heavily

Because of ADHD, he either can't focus at all or focuses so hard on something (that something usually being flight) that he forgets about everything else. This is pure self projection on my part.

Sometime either during late high school or soon after graduation, he realized he was gay.

Has tried to settle down in a relationship but struggles a lot for a variety of reasons I can't quite articulate. Been in many flings and the like as a result

Got into doing drag performances some time after graduation, he puts a lot of effort into it and has a lot of fun with it

Loves reality TV, eats that shit up

is definitely struggling with if he just likes Santi as a friend or if he's actually always had a crush on him and didn't know how to process it before

I mean, he only ever wanted Santi's constant undivided attention. That doesn't mean anything. Right? Right?

his childhood house is a cheap little trailer. It's not in disrepair by any means, but it's not a quality house either. Not the kinda place he's exactly eager to show off.

his relationship with his dad is perfectly fine, he adores his old man. Sends money to his dad and auntie now that he has the spare cash to send

An incomplete list of foods he won't eat due to flavor, texture, or both: lettuce, brussel sprouts, cucumber, eggs, pickles, oranges, peanut butter, pork*, cabbage, any other leafy food tbh, asparagus, celery, pineapple, shrimp, turkey, mushrooms, mayo, raisins. There's absolutely more than this.

*alright pork is on THIN ice but it's ok if made in very particular ways

Food mad by his dad or auntie is usually fine with him

He drinks way too much caffeine to stay awake. Always has a coffee or a redbull on hand.

EDIT: something I forgot to mention in my first posting, he is multilingual. He knows Nijonian (Patois), Giyan (English), Enoheean (French), and Galactic Sign Language (American Sign Language). I represent the languages with irl languages for a multitude of reasons that are a little beyond the scope of this post.

Bernard has a few meme responses to say in Enoheean to mess with folks, just because he can.

These include being able to Rick Roll people in Enoheean, being able to recite the Loss poem in Enoheean, and telling people that they lost the game in Enoheean.

Bonus round: Random Santi Facts That I Don't Have Enough of for Their Own Post Just Yet

Santi's rivalry with Bernard is super complicated. He has reasons to feel some resentment, mainly how Bernard inadvertently one ups him at every turn.

Santi has a lot of internalized homophobia from his parents and hometown. So some of the resentment is also from him misreading his own feelings towards Bernard

"Seeing Bernard with that woman makes me feel jealous. Clearly, I'm in love with the woman and Bernard has one upped me again. Ignore the fact that I barely know her and have said this for the past five girls I've seen him with."

eventually he and Bernard will reconcile

#pikmin #bernard pikmin #santi pikmin #borb screams #dear god this is a long post #take and enjoy

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queer-adhd · 1 year

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that person arguing about curry is so baffling to me like. this isn't the first time i've encountered someone who thinks that sharing as a concept does not exist between cultures and it's only ever stealing/colonialism. but it never stops being a wild fucking take. how much discourse do you have to wrap yourself up in to convince yourself that sharing doesn't exist? or that the name you call a food is bestowed by the race of the person that made it? there's so much brainrot to unpack here.

Sorry lads if I make @queerautism a traditional Spanish dish and have to substitute even ONE ingredient for an otherwise similar ingredient it's uh. stew? I guess? I couldn't find Spanish tomatoes so whenever I make gazpacho it's actually just Cold Tomato and Mixed Veg Stew. I'm so progressive.

#you're so right lol

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sleidog · 1 year

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and for your ease, here's some photos and descriptions of some of these that you may not be familiar with!

Cornish pasty! this is a little pastry pocket with a meat and veg filling that has PGI status. the traditional and authentic filling is; beef, turnip, potato and onion with salt and pepper, the ingredients make their own gravy inside the pastry case and their original purpose [as with a lot of these pastry held meat and veg dishes; may have been to provide a meal to workers who did manual labour in mines, they could get the pastry dirty and discard it while still enjoying the filling.

the toad in the hole! no toads harmed in the making of this; this is a pancake-esque batter and sausages in a tray that are cut into portions, usually with mash potato or roast potato and gravy! quite often if we made this and had left over batter, we'd make pancakes for dessert, so we liked our batter quite plain; but you can add all sorts of seasonings to it!

proper fish and chips, down south in particular we love it with a curry sauce that's particularly unique to fish and chip shops, it's mild and very thick, similar to a westernized chinese curry sauce [you'll often find mixes for it in stores called 'chip shop curry sauce'] our fish and chips is generally going to be a chunky piece of white fish, cod or haddock but it can be other fish as well, along with chunky hand cut chips that slightly resemble steak fries, but they're much softer. not personally my favorite, but i didn't grow up eating a lot of fish!

lancashire hotpot, this is a stew of lamb and veggies in a rich gravy topped with very thinly sliced potato that turn into little crisps on top, it's fun to eat around a table with family when it's cold, since it's super rich and fatty

the scotch egg! imagine a jammy boiled egg concealed in a meatloaf-esque meatball that's been coated in breadcrumbs and fried, then you have a scotch egg! personally i love to make these fresh and the store bought cold ones just don't compare, they can be fiddly to make right, but they're just very fun things

probably one of our most loved curries in the UK, theres some controversy over who created it, between a chef from glasgow and our large south asian community, but we all agree that it's wonderful and easy to prepare and a great introduction to get fussy kids to try curry

knickerbocker glory is a hilarious name, but really it's just an ice cream sundae rippled with raspberry syrup with fresh fruits, you find them a lot by the seaside! sometimes these sundaes will also have jellies and custards included, but from my experience, vanilla icecream, raspberry syrup, fresh fruit, whipped cream and a cherry on top is the classic

banoffee pie! this is a no bake pie similar to a no bake cheesecake. it's a crumbly biscuit and butter base with layers of toffee sauce, bananas and cream on top, it's very rich and indulgent and always makes a mess

and at request of my US living fiance, his absolute favorite, sticky toffee pudding! this is a hot steamed sponge cake with chopped walnuts and dates with a sticky toffee sauce that's drizzled on top [or sometimes injected into the cake itself] it's incredibly rich and best served with icecream!

#i took so much time writing this out that if anyone decides to be a clown in the notes they're getting blocked #just to get that out of the way #anyway #enjoy foods from the UK that we ACTUALLY eat and not weird stuff that no one really cares about!#also all things i myself have cooked for myself and my family/partner #food images

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lucids · 2 years

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Chef Kyrelle Cooks up original Jamaican Chinese delicacies and wows the crowd...in a unique tribute to his culture.

I had the most amazing time with my family supporting my nephew Chef Kyrelle. See link below for the event. Some of the best food I have ever tasted blending our cultures Jamaican and Chinese specifically Cantonese food. Entire menu made from the genius mind of Chef Kyrelle. Just absolutely wonderful. A blessed day.

I rarely ever go out, this is the first time I've participated in any event since the pandemic began. I had to support my nephew and also eat some good food.

I ate the veggie platter, all vegan, a variety of tastes and options all in one dish...a satisfying experience.

More to come regarding the event. For now look at below links regarding Chef Kyrelle, his Jamaican Chinese original menu, and the company he is a part of, particularly their upcoming events.

Note: I am not getting sponsored for anything, just so proud of my nephew and also I enjoyed myself, good company, good atmosphere, good drinks, but especially phenomenal delicious, divine, sublime food.

Be sure to check out my upcoming post detailing my culinary experience and a lovely sunny fun filled day with family.

Sweet Blessings,

Pamelita ❤️❤️❤️

Last pic is my nephew Executive Chef Kyrelle with his mother, my sister.

Roof Stoop Sundays Present: Jamaican Cantonese w. Chef Kyrelle Leefatt

Brooklyn Grange at Sunset Park 850 3rd AvenueBrooklyn, NY, 11232

https://www.brooklyngrangefarm.com/upcoming-events/roof-stoop-sundays-may15

"Chef Kyrelle Leefatt, the 1:1 Foods Culinary Director serves up his unique cuisine: 'The inspiration is the food I grew up eating. I didn't eat Chinese food or Jamaican food — I ate Chinese-Jamaican food.' Drawing upon childhood and family food memories, and the influence of Chinese immigration on Jamaican cuisine overall — such as soy and rice as main ingredients — Chef Kyrelle is mixing the two cultures together, his way, with specifically Cantonese dishes."

MENU: Oxtail shumai (veg option: tofu) Jerk pork zongzi (jerk vegetables) Curry chicken jiaozi (cabbage) Callaloo, li ren choi & okra in black bean sauce Purple daikon radish salad Soy-tamarind and sweet-and-spicy Scotch bonnet dipping sauces Sweet ackee & vanilla bean cake

More info about Chef Kyrelle https://1to1foods.com/2022-roof-stoop

“About the chef Chef Kyrelle Leefatt (he/him) is a Bed-Stuy native dedicated to giving back to the community that raised him through food and culinary education. He was previously the chef at The Meat Hook @ Threes Brewing and then at Collective Fare, a catering company and culinary non-profit.

Chef Kyrelle joined 1:1 Foods in July 2021, and since then has led the culinary team as 1:1 has expanded its catering business; helped shepherd free prepared foods deliveries as part of FIG's Food Security Program; and developed numerous menus with his team informed by his multi-racial background, deep Brooklyn roots, and commitment to constant learning and collaboration."

"About the food As a child, Chef Kyrelle remembers visiting his great-grandmother (who was Jamaican with Chinese-Cantonese heritage) in the Bronx, where she kept ‘a rose garden in the front, and a tomato garden in the back’ and cooked Jamaican vegetables with Cantonese methods.

This menu draws on elements that will be familiar to folx who know Jamaican food and ingredients (oxtail, jerk, callaloo); and classic Chinese-Cantonese dishes and techniques (i.e. filling zongzi, the traditional bamboo-leaf-wrapped sticky rice dumpling with jerk pork) — creative combinations not dissimilar in spirit to great-grandma’s cooking.

Chef Kyrelle describes himself and his food as deeply Brooklyn, deeply New York. His callaloo and spring Brooklyn Grange greens in black bean sauce are an ode to another truly-from-here childhood memory — eating at Hop Kee, the celebratory Chinatown classic, with his family for any and every special occasion. That fermented umami wonder appears there in many forms, most famously stir-fried with clams.

Infused with a sense of history, creativity, and play, this menu ends on a sweet note that chef describes as ‘purely conceptual’ — transforming ackee, the national fruit of Jamaica, best known in savory preparations, into a sweet, cheesecake-style bake.

And don’t forget the drinks: Rum punch is necessary here, with overproof rum in true Jamaican style. We’ll have plenty of low-er and no-ABV options too, all courtesy the talented Brooklyn Grange bar team."

"What’s a Roof Stoop? Our Roof Stoop Sundays series celebrates the bounty of the growing season, highlights the deep talent of local New York chefs, and directly supports 1:1 Foods’ and Brooklyn Grange’s community-based food justice work.

"We invest 100% of our profits to support grassroots food justice work."

https://1to1foods.com/2022-roof-stoop

Be sure to check out the 'Meet the Team' section introducing the chefs and staff, which includes my nephew (I am a proud Auntie!) https://1to1foods.com/about-us

"1:1 Foods began as a social enterprise meal kit company, conceived during the COVID-19 pandemic to help feed food insecure families in Brooklyn. Through our partnerships with community-based organizations, we donated a meal to a family in need for each meal kit purchased — one-to-one. We pivoted to our current work in 2021."

Brooklyn Grange: Upcoming Events & Workshops https://www.brooklyngrangefarm.com/upcoming-events

Brooklyn Navy Yard 63 Flushing Ave, Building 3, Suite 1105 Brooklyn, NY 11205 [email protected] (347) 670-3660

https://www.instagram.com/brooklyngrange

https://www.linkedin.com/company/brooklyn-grange

https://www.pinterest.com/brooklyngrange/_created

https://www.facebook.com/BrooklynGrange

https://linkinprofile.com/brooklyngrange

"$5 of every ticket sold goes directly to the FIG Food Security Program, a cooperatively-run free fresh produce and prepared foods initiative operated by our grassroots sister organization, FIG, and supported by 1:1 Foods, Brooklyn Grange, Colectivo Intercultural TRANSgrediendo, Rock Steady Farm, Pixie Scout and other independent food businesses & professionals committed to transforming the food system from the grassroots up. This is food by our community, for our community."

"Both time slots include the day’s fixed menu, with your choice of a meat or vegetarian plate and 3 drinks (both alcoholic and non-alcoholic options available); along with two and a half hours to eat, drink, roam and relax around the Brooklyn Grange rooftop farm."

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bigbiteindia1 · 11 minutes

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Best Chaat Restaurants in rr nagar

If you reside in RR Nagar of Bangalore ,then there are many chaat restaurants in Rajarajeshwari Nagar Bangalore , which serve all types of chaat dishes . Some of the best chaat restaurants in RR Nagar offer varieties of North Indian chaat.

There are many veg hotels near me to choose from if you are looking for a vegetarian hotel offering good chaat .

Some of the most popular veg hotels near me offer vegan-friendly dining options.

Chaat is traditional snack in India which is usually served with boiled potatoes, chickpeas, fried pastries or puri balls. It can be identified by its main components which are spicy water called “chaat masala”, lemon juice, chutneys and sev (fried thin wheat noodles).

There are different types of chaat that are available in India. Some of them are packaged and some of them are not.

Bhelpuri is one of the most popular chaat items in India. It is made by mixing puffed rice, chutneys, boiled potatoes, sev (fried noodles), onions, tomatoes and other spices. It also includes boiled eggs and chickpeas, which make it more filling.

Pani puri is another popular item on the list of chaats in India. These spheres contain a spicy potato filling, which is either tempered with coriander leaves or tamarind sauce before serving.

Most of the chaat restaurants in Rajarajeshwari Nagar Bangalore offer affordable prices .Some of these best chaat restaurants in RR Nagar basically have a very good external and internal ambience to attract more customers .

India is a country with diverse culture and traditions. It has different types of chaat which are originated from different parts of the country.

Gujarati Chaats: This chaat is originated from Gujarat and it's made from a mixture of fried gram flour, lentils, potatoes, boiled eggs, masala, curry leaves and lots of salt.

Maharashtra Chaats: This chaat is originated from Maharashtra and it's made from boiled potatoes, fried gram flour called as chana dal, boiled eggs masala powder and garam garam chutney.

Tamil Nadu Chaats: This chaat is originated from Tamil Nadu and it's made from a mixture of rice flour – iddli – with lentils – dal – which are fried in oil or ghee Chaat is a type of savory snack or appetizer from the Indian subcontinent. It originated in the Indian state of Uttar Pradesh, and is served throughout India.

A chaat can be a dish, a drink, a salad, or other food item that is generally spicy and tangy in taste. The word 'chaat' means "to lick" in Hindi and other North Indian languages. In its traditional form chaat usually consists of puffed rice (known as sev), boiled potatoes, chickpeas, yogurt, sweet tamarind sauce (known as chutney), coriander leaves (cilantro), mint leaves (pudina) and usually some kind of topping like boiled eggs or various chutneys.

Chaat is a term that’s usually used to refer to any savory dish which is served as an appetizer. The word chaat literally means “to lick or taste."

It’s not just one type of food but many. Different regions in India have their own version of chaat. So, there are different types of chaat in India.

For More Info: chaat restaurants in vijayanagar bangalore

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onejamtart · 23 days

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OJT EATS | Yabi Kitchen

Yabi Kitchen is an Asian inspired fusion restaurant in Taipei. They actually have 2 branches, one in Zhong Shan and the other in Xin Yi which is the one we went to. They have some pretty interesting dishes with flavours from all over Asia including Thailand, Korea and Singapore. Keep on reading to see what we ate.

This dish had Korean vibes with a gojuchang sauce and little balls of rice cake to provide a little chew. The pork itself was really nice and tender and the pine nuts added just a bit of crunch. This was perfect as an accompaniment to a big bowl of white rice.

For veg, we got this belacan water spinach dish. It wasn't very spicy which we weren't too upset about as it had a good amount of flavour. It was a pretty generous portion and all in all pretty tasty.

We got the Singapore coffee pork ribs. While not being super coffee flavoured, the ribs were really well cooked and very tasty. I think they were fried before being in coated in that coffee sauce so they had a bit of crunch to them which was very nice.

The prawns came served in foil with lots of spring onions, garlic, ginger and chilli so was super aromatic. It also was very punchy flavour wise and the prawns themselves were fresh and plump; really good!

This last dish was pushing fusion to the limits. It was fried roti bread being used as a pizza basewith cheese and sausage as toppings. I imagine this would want to make any italian despair but I actually found myself really enjoying it. The bread was flaky and crispy and the toppings are cheese and sausages, what's not to like?!

I'm always wary when it comes to fusion food as it can often end up being just a weird mix of random flavours and while this at times did feel like that (just take another look at that fried rot bread thing), the flavours went surprisingly well together and everything was really quite tasty. It's far from traditional or authentic but if you are looking for a quick and easy meal when you can't decide what sort of Asian food you are craving, this place is a very good shout.

Yabi Kitchen, 110, Taiwan, Taipei City, Xinyi District, Songzhi Rd, 17號二樓

Cheers, JL

#foodporn #food porn #Yabi #Yabi Kitchen #YabiKitchen #Taipei #TaipeiFood #Taipei Food #Taipei Restaurant #Fusion #Taipei Restaurant Review

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natureify · 1 month

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Introduction to Non-Veg Pickles

Non-veg pickles are a beloved culinary tradition, cherished for their bold flavors and versatility. From tangy chicken to spicy mutton, these pickles add a burst of taste to every meal. Among the plethora of brands offering non-veg pickles, Natureify stands out for its commitment to quality and authenticity.

Exploring Natureify: The Brand Behind Non-Veg Pickles

Natureify is renowned for its premium range of non-veg pickles, crafted with the finest ingredients and traditional recipes. With a focus on natural flavors and sustainable practices, Natureify has earned a reputation for excellence in the culinary world.

Varieties of Non-Veg Pickles Offered by Natureify

Chicken Pickle

Natureify's chicken pickle is a tantalizing blend of tender chicken pieces marinated in aromatic spices and tangy seasonings. Perfect for spice enthusiasts, this pickle adds a fiery kick to rice, bread, or even as a side dish.

Fish Pickle

Indulge in the rich flavors of the sea with Natureify's fish pickle. Made from fresh, succulent fish and a medley of spices, this pickle is a delightful accompaniment to steamed rice, dosas, or as a topping for crackers.

Prawn Pickle

For seafood lovers, Natureify offers a prawn pickle bursting with the flavors of the ocean. Juicy prawns marinated in zesty spices create a mouthwatering pickle that pairs beautifully with bread, chapatis, or as a topping for salads.

Mutton Pickle

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Contrary to popular belief, non-veg pickles offer several health benefits when consumed in moderation. Rich in protein and essential nutrients, these pickles provide a flavorful way to incorporate meat into your diet. Additionally, the spices used in pickling are known for their antioxidant and anti-inflammatory properties, promoting overall wellness.

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Natureify's non-veg pickles are incredibly versatile and can be enjoyed in numerous ways. Whether spread on toast, mixed into curries, or served alongside cheese and crackers, these pickles add depth and complexity to any dish. Experiment with different pairings to discover your favorite flavor combinations.

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Customers rave about the quality and taste of Natureify's non-veg pickles, praising their authenticity and rich flavors. From satisfied home cooks to professional chefs, everyone agrees that Natureify's pickles are a cut above the rest.

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While Natureify's non-veg pickles may come at a slightly higher price point, the unparalleled quality and taste justify the investment. Each jar is a testament to the brand's dedication to excellence, making it a worthwhile addition to any pantry.

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Natureify non-veg pickles offer a culinary experience like no other, with their rich flavors and premium quality. Whether you're a fan of chicken, fish, prawn, or mutton, there's a pickle for every palate. Elevate your meals with the tantalizing taste of Natureify's non-veg pickles and embark on a gastronomic journey like never before.

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