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#also we made chicken and dumplings :)
cumagloia · 2 months
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i had guests over at my apartment two days in a row this weekend and man. i forgot how much i love Hosting People
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dduane · 7 months
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That paprikahendl recipe
So the first thing to be said is possibly the most important: this is a paprikahendl recipe. (And in this case, it was made with duck, because we were out of chicken... so it's probably paprikaentl, if anything.) :)
Everybody's mom or grandmother would've had her own version of this, which would naturally be the best one in the mind of the person you were talking to. The original dish, though—as @petermorwood has pointed out—would have been a peasant dish of the use-a-moderate-amount-of-flavorful-and-spicy-meat-to-season-a-lot-of-noodles-or-whatever kind. If you're a peasant, after all (and maybe even if you're not, of late...), meat is expensive, so in dishes of this kind it's used as more of a seasoning for what you have plenty of—in this case, the tiny flour-based noodles-or-dumplings called spaetzle. (In its rural beginnings, of course, the meat probably would've been a laying chicken that was too old to lay any more... or even a cockerel that had started shooting blanks, and whose morning racket was starting to get on your nerves.)
Later, though, a small tender chicken (or two) was seen as preferable. Paprikahendl became very popular in Hungary and other parts of central Europe, and in the process—over time—got taken somewhat upmarket. The recipe I used as my basis for this version is one that apparently was (and who knows, maybe still is) served at one of Vienna's famous Sacher establishments. As a result it contains elements I'm none too sure about—such as the last-minute apple—but otherwise seems to me to hold water.
The full recipe is here. Now let me tell you what I did to with it.
(inserting a cut here, so those who don't want to watch a bunch of video clips of things frying and cooking won't have to...)
Normally in the initial stage of this recipe, you'd cut up a whole small chicken (or two) into pieces, color them in your preferred frying fat (in Hungary, possibly lard, but at very least butter) and then set them aside to make the sauce. In this case, since the meat I had to work with was duck, I cooked that as directed and put it aside while we went off to do some other stuff. I also made spaetzle to go on the side, as it's the kind of thing you'd be likely to run into regionally. These we can fortunately buy ready-made, like most other kinds of pasta. Or you can make them from scratch. Since I now have a Magic Spaetzle Machine to do this, I'll show how that's done some other time. (Or you could look at this video...)
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Then, to make the sauce, I pulled together:
The zest and juice of a lemon
Half an onion or more, chopped fine (I have to be careful with onions, as too much will set off my IBS)
Off to one side, I asked Peter to do the dry paprika mix for me. This was two very heaping tablespoons of paprika, and about half a teaspoon of cayenne, to mock up the heat of the hotter paprika that would have been used in small villages in the Carpathians.
Then I clarified some butter in the microwave, about three tablespoons of it (you melt it in a tall glass and set this aside until the milk solids settle out, then pour off the clarified butterfat) and dumped that in the big cookpot along with the onions.
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When those had hit the cooked-until-translucent point, I cut the duck up into chunks and got them ready to go in: then added the paprika and (when that had fried a little) the lemon juice. (Paprika can taste a little raw in a sauce if you don't fry it a bit first.)
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Then in went 125 ml of rose wine (I'd have used white if I'd had any, but whatever...) and about 500 ml of chicken stock, and everything got stirred very well together.
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After that, the duck got chucked in and the pot was covered and left to simmer for 45 minutes or so. Normally this would be the time a raw chicken would need to cook, and naturally the duck was well cooked already: but it seemed to me that another 45 minutes getting even more tender couldn't hurt it.
So that was what happened. At the end of 45 minutes, the duck was removed and set aside while I got busy with finishing the sauce. You lower the temperature in the big pot until the pre-sauce liquid is just barely simmering. Then to thicken it, you use about a cup of the thickest sour cream you can lay your hands on, with a third of a cup of flour beaten into it very well with a fork. At which point you should be able to do this with the fork:
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Now you find a big balloon whisk and start whisking this mixture into the pre-sauce, sort of a tablespoon or two at a time...making sure each dose of sour cream + flour is very well beaten in, leaving no lumps, before adding the rest. When it's all in there, you very gently raise the heat, stirring or whisking occasionally, until the sauce starts to thicken. Then add the meat back in and let it warm through in there for a little while longer: ten or fifteen minutes should do it.
Assuming that people are ready to eat, you heat the spaetzle (and toss it with some butter), plate it up, and add the paprikahendl on top. And dig in.
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...Anyway, that was my take. If you go googling for "paprikahendl", you will find many, many more recipes: some far less complex than this approach, some far more so. Pick one that suits you and see what you make of it. This one worked really well, though: so you might like to take a shot at it.
If you do: enjoy!
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masalateaaa · 6 months
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Roses and Feelings - Part 6
Pairing: Max Verstappen x Female!Reader
Summary: Max's birthday celebration.
A/N: I know I am horribly late with this one but work simply kicked my a$$. No proofreading done. Likes, Comments and reblogs are welcome. I love them.
Max Masterlist
--❤️--
It was another race weekend in yet another country and Y/N found herself trailing behind Max to keep him company and give herself a small break from the chaos of work. It was the free practice Friday and after winding up the day's activities Max and Y/N found themselves in each other’s arms all set to drift off to sleep.
“Max,” her voice was a mere whisper which Max would have missed if he wasn’t paying any attention. He didn’t reply but let out a silent hmm acknowledging that he heard her.
“What are your birthday traditions?” Max’s birthday was a week away and fortunately for Y/N, it was a non-race week. She has been planning for his birthday since September started. She was very excited to know his birthday traditions, be a part of them, and if he would agree to make some new traditions.
“Birthday traditions?”
“Yes, like what you do special and different on your birthday. Like every year for me and my sibling's birthday my parents would take a day off from work and we would have a huge family lunch with all our extended family before we went to party with our friends at night. My mom would make my favorite chicken dumpling soup every year for my birthday and my dad would get the ice cream that I loved the most from a cafe  across the town.”
Y/N kept sharing her favorite birthday memories and Max reveled in them with a smile. Growing up for Max there were no birthday traditions or day off. His dad never allowed him to take a day off saying hard work doesn’t need rest. As he grew up and made his way to F1 and made friends who are part of his inner circle now, Max still didn’t have any special traditions. If it was a race week, Red Bull would celebrate his birthday and then he would go to the most expensive club in town and party till sunrise.
“I don’t have any traditions. We party either at Jimmyz or Saas,” Max shrugged.
“What?” Y/N who was lying in Max’s arms exclaimed and sat up.
“Come back here,” Max pulled her back into his arms and settled his chin on top of her head.
“You need to have some birthday traditions. Can I plan your birthday and make some new traditions?” She asked playing with the pendant that rested on his chest.
“Sure. Whatever makes you happy,” Max kissed her head and closed his eyes but those words broke her heart.
Those words bore a heavy weight. All his life he did what made others happy but Y/N was determined to change that. From now on his birthday would be the day when he would do things that would make him happy and a few of those things are sharing a meal with his family and a celebration with his friends. She made a mental note of a few things she needed to do in order to get started before drifting into slumber.
The days leading up to the birthday went by quickly. Y/N was still busy with planning and the cafe  while Max was occupied with sim work and his other commitments. He promised to keep himself free for the entire weekend for Y/N and her birthday surprise for him. She has been so excited about his birthday that it slowly started to rub off on him too. Max won’t admit to anyone, not even himself but he was looking forward to a non-race weekend.
Y/N on the other hand had a lot of things to sort out. The first thing she did was to call Sophie and Victoria and request them to fly down to Monaco to spend the weekend with them and celebrate Max’s birthday. Sophie was overjoyed. She missed so much of his life that she’d look forward to these little moments like these. Y/N also requested Sophie to send over some childhood pictures of her and Max that were not seen on the internet to her for her birthday gift for Max.
Her next invitation was sent to Christian, GP, and a few other close associates of Max at Red Bull. She would often tease Max calling Christian his work dad and GP as his work wife and the celebration of his life would be incomplete without these two men.
Y/N planned the entire weekend revolving around Max and finally, the big weekend arrived. Max got the first surprise when he saw his mom, his sister, and his nephews sitting at the dining table, sharing a warm cup of coffee.
“Mom? Vic?” Max exclaimed standing in the middle of the kitchen and dining room thanks to the open kitchen plan of their shared home.
“Max.”
“Big bro.”
They both rushed to hug Max while Y/N stayed back with the boys.
“Happy birthday,” they whispered simultaneously as Max took them both in a hug. He closed his eyes to feel this moment and save it in his memory forever. It wasn’t a race weekend and he had to be nowhere and this was a moment that Max got to experience only a few times. Just him and the people he loves. He opened his eyes to see Y/N fist-bumping in the air and he smiled knowing she pulled all stops to make this special for him. She did this to make him happy.
The rest of the Friday morning was spent catching up on old times, sharing stories, and creating new memories. By the time afternoon rolled in Monaco Max found himself on his yacht accompanied by his mom, sister, nephews, and Y/N.
He was lying on the deck chair soaking in the sun when he felt her perfume seep into his senses. “Finally, I got you,” He held her wrists and gently pulled her into his lap.
“I hope you liked the first part of the surprise.”
“Loved it but there’s more?”
“Yes.”
“What is it?
“You have to wait till tomorrow.” There was silence for a few minutes before y/n spoke again, “Max, I tried reaching out to your father but he refused to talk to me. I think he doesn’t like me very much.”
Her words were mere whispers but he understood she was sad and hurt by his father’s behaviour. He’d have a word with him about making her sad but right he wasn’t important to him.
“Hey, it doesn’t matter what he thinks,” she was about to say something but Max put his finger on her lips and continued, “I know you went over and above to make this birthday special and happy for me and I tell you what you succeeded. Thank you so much Y/N,” and Max captured her lips for a toe-curling and soul-stirring kiss.
By the time they came back to shore on Saturday, Y/n, Sophie, and Victoria rushed home saying they had to prepare for a special pre-birthday dinner for some surprise guests.
“More surprise guests?” Max whined trying to pull Y/n with him. He barely got time with her since yesterday and he needed to be close to her.
“You’d love them and now go and rest and please get dressed in the clothes that have been kept aside.”
Max gave her a pouty look which she pecked immediately and sent him out of the kitchen. Max sulked for a while but then he got busy in his sim and time flew by. As the time for dinner came nearer Max found himself dressed in slack pants and a button-down shirt, both Y/N’s choice. They were all giving the finishing touches to the arrangements when the doorbell went off. Max kept looking in the pots to see that everything was his favorite and that’s when Victoria informed him that their mother cooked this special meal for him with help from her and y/n.
“My god Max,” Christian’s voice caught him off guard as he stood in the patio inspecting food.
“Christian?”
“Y/N invited us for a special birthday dinner,” Geri spoke as she took him in a hug.
“Happy birthday son,” Christian whispered hugging him and Max truly felt that he was surrounded by love.
“Happy birthday mate,” GP’s voice boomed as he pulled Max into a hug followed by his mechanics from Redbull.
As they all sat around the dining table enjoying a beautiful meal outside of the work environment cherishing memories and stories, Max leaned into y/n who sat next to him, and whispered, “Thank you for this. All of this.”
“Aren’t they perfect for each other?” Geri asked Sophie as both the women watched Max maxplaining something very technical to you and you were completely engrossed in it asking questions to him which made his eyes sparkle with joy.”
Right at the stroke of midnight when the date changed to 30th September, Y/n walked in with a beautiful cake to officially celebrate Max’s 26th year.
The next morning Max woke up to an empty bed with a note from y/n wishing him happy birthday and asking him to meet at her cafe  for breakfast. He got dressed and walked out to greet his mom and sister and accept wishes from them. He asked if they weren’t coming but they denied saying they’d like to catch up on some more sleep.
Stepping into the cafe  nothing felt out of order. Everything was quiet and serene, just the way he liked. Except this time even your assistants were not present.
“Happy birthday my love,” Your voice broke his chain of thoughts as he saw you standing there with a bouquet of red roses, a symbol of your love, passion, and dedication for him, and a single cupcake with a candle. He accepted the flowers and took a moment to appreciate them and then blew out the candle as instructed by you but only after making a wish.
“Your birthday gift. I hope you like it,” you slide a neatly wrapped rectangle gift.
“It is from you so I already love it,” he opened the to see the words “A Cherished Life” written in your handwriting.
As he kept flipping pages, he kept going down memory lane with all the pictures. Pictures he hadn’t seen in years. Pictures he thought he lost but here they are. Pieces of his childhood that he loved. And it didn’t contain just his childhood but his career as he grew up. His karting days, his F3 days, and early F1 days when Christian took over the role of his mentor. His world championships. Every photo was special with a story behind it Max shared them with Y/n sitting in the same café they first met.
Max didn’t realize how fast the day went by in a flurry of activities, how he got ready in the evening and went to party with his friends at the club but this time he was joined by y/n. unlike every year he didn’t get drunk to not remember what happened in the night, this year and every year from here on he wanted to remember every moment of his birthday spent with her, his family, and his friends.
Driving back home in the late hours of the night, Max couldn’t help but keep glancing at the sleeping figure of y/n in the passenger seat and how she made this birthday one of his most special and hopefully started a new tradition. Now when he thought, he realized there had been so many new traditions with her and he loved them all.
--❤️--
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petermorwood · 7 months
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Follow-up, as promised...
Further to this post, I went rummaging.
My stars, it turns out we've got some serious goodies at the back of the cupboard.
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They've all been here long enough that @dduane and I will eat well this next week or so, but the first of them, mentioned often by Dracula Daily...
...“We left in pretty good time, and came after nightfall to Klausenburgh. (Cluj) Here I stopped for the night at the Hotel Royale (AFAIK, fictional) I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (mem. get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.”
...is this one.
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This is a standard bung-it-in-the-microwave ready meal (3 mins / 700w, wait 3 mins, eat) but there's no reason why it can't be prettied up a bit.
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Taste report: the flavour was creamy, buttery, paprika-y, and entirely pleasant (if there were more of these I would scoff them) and the Nockerl (mini dumplings) were properly al dente and excellent, but it was by no means "thirsty", by which I assume spicy-hot. Okay, it wasn't labelled as such, but it was even milder than any Paprikahendl I've eaten in a restaurant.
I suspect that, like most ready-meals of this kind, including curries and chili-con-carne, its spice level has been dialled down to Avoid Shocking The Customers, though TBH most German / Austrian dishes labelled Scharf, Feurig or Würzig (all meaning spicy or hot) have been lacking in the oomph department, at least for me. (Some haven't, which is always a pleasant surprise.)
I'm going to make my own Paprikahendl in the next while because I got some sweet and hot paprikas from Polonez in Dublin, and right now, DD is in the process of making Paprikaente, based on several Paprikahendl recipes and a couple of duck breasts found at the back of the freezer. I don't know if that's authentic or not, but it smells great and I don't care. :->
*****
I've suggested in another post why Jonathan Harker found this dish "thirsty".
It wasn't because he he had a wimpy English palate unaccustomed to spicy food - the Edwardian era was familiar with fiery curries from Raj India, and even featured cayenne pepper as a table condiment, complete with its own caddy and (often devil-topped) spoon...
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My opinion was that Paprikahendl (Austrian) / Paprikás csirke (Hungarian) was a peasant dish, with the main part of the meal a big dish of noodles or dumplings. Those would be perked up with a sauce based on some elderly chicken which had stopped laying, well-spiced so a little could flavour a lot.
Those noodles have lots of names - nockerln on the packet I posted, also nokoldel, csipetke, spaetzle, tarhhonya and so on - and were what filled people up, with the meat accompaniment more of a relish or seasoning. In the same way, for instance, Yorkshire Pudding used to be served with gravy as a first course, so the second course of meat would go further.
Rice / bread / couscous/ pasta / mian / potatoes / fufu / polenta etc. did the same; many of these are served alongside rich, spicy, buttery etc. dishes and are now suggested as fire extinguishers for "over-hot" foods because the proportions of bland vs rich / spicy have shifted.
Back when, dinner would have been lots of name-the-regional-bland carbohydrate, along with a little bit of over-hot (or -garlicked or -herby or -smoked-bacon / sausagey) protein, which might have tasted excessive alone but would have given flavour to all that bland.
*****
Side-note: it's another possible reason, besides conspicuous consumption, for lots of spice in (rich people's) medieval dishes; in winter and spring, all that spice would have made smoked / salted / dried meat more interesting.
The business of "spices masked bad meat" is rubbish, and originated as recently as 1939 thanks to historian J.C. Drummond, who didn't know what "green" meant in food context. Green cheese = fresh cheese, green meat = un-aged meat.
Drummond assumed a recipe to change the flavour of "green venison" was to cover that it had gone off. It was in fact meant to tenderise it as if hung a few days in the cold store, but "medieval people were primitive" has always been more acceptable pop history than "medieval people were pretty smart".
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Harker, eating the chicken-and-sauce as The Meal (Stoker doesn't mention accompaniments or Bulk Carbs like noodles, spaetzle, etc. so you'll have to trust me), would have been like someone taking a swig of hot sauce or chomp of chilli pickle and then declaring the entire meal over-spiced or "thirsty", unaware of the proper proportions of What Goes With What.
A hotter, spicier, "thirstier" Paprikahendl would definitely go with a big mound of these little noodles, so I plan to see - and taste - how it'll work.
And how it'll look, too. :->
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wiisagi-maiingan · 5 months
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My mom was telling me that she loves this chicken and dumpling soup we make because it's the closest she's ever found to her grandma's, which my mom kept trying to find for years and getting absolutely no results for "chicken and gleason."
Today we figured out that it's actually chicken and glissants, a Quebecoise recipe, which made total sense once we actually thought about our family and tribal history. She also called frybread galettes, which should've been a giveaway lmao
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copperbadge · 11 months
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Am I working on Royals/Ramblers? No. Am I writing one-off short fics based on AO3 comments? Might be!
@annechen-melo pointed out that in Fete, Eddie asks Gregory what passes for diner food in Shivadh culture, and Gregory replies Eddie might know better than he would, meanwhile a book later we find out about Shivadh Fried Breakfast, which is clearly exactly the kind of food Eddie would want to know about. I was like “Haha yeah he maybe just didn’t think about it” and then I realized Eddie’s reaction and...wrote a short story in comments. :D 
---
Gregory wasn't aware Eddie had even gone out for breakfast until he heard his name called, looked up from his desk, and was pelted in the head with something cold and greasy. It bounced off and fell to his desk, where it turned out to be a fried chicken wing.
Eddie stood in the doorway. He looked incensed.
"I don't know what I did," Gregory said carefully, "but whatever made you just throw a chicken wing at my head, I'm sorry I did it."
"Fried breakfast," Eddie announced. Gregory gave him a mystified look. "I have lived here for FIVE MONTHS, Greg, I have fried so much food in your kitchen, five months' worth of fried food, and I had to discover Shivadh fried breakfast for myself. I'm DATING THE SHIVADH KING AND -- "
"Okay, okay, message received," Gregory said, holding up his hands, one of which still held the chicken wing.
"Message NOT received! I asked you about diner food! You said you didn't know!"
"Well, I mean," Gregory began, then ducked pre-emptively as Eddie took another chicken wing out of the bag in his hands. Instead of throwing it, he sat down at Gregory's desk and began eating it. "It's not diner food per se. It's. You know. It's beach food."
"How have you gone five months without ever once taking me out for fried breakfast?" Eddie asked. "How do you live in a country where you can just say to someone 'fried breakfast' and they serve you a full meal, and not eat it at least once a week?"
"Well, it's not great for the cardiac health," Gregory said carefully, "and as you say you've fried a lot of food for me, so...I wasn't really missing it."
"I literally built my career on the kind of place that will serve me hash browns and fried mushrooms and fried dumplings on top of the mushrooms all on one fast-disintegrating paper plate!" Eddie seethed.
"I could go for some fried mushrooms," Gregory said thoughtfully. Eddie seethed harder. "Okay, okay. I am sorry. It didn't occur to me. I don't eat it a lot! And your food was so good I didn't miss it."
Eddie subsided a little at that, but he waved the surviving portion of his chicken wing as he spoke.
"I will accept your apology, conditionally," he said. "Tomorrow is Saturday and I want you to take me to the best Fried Breakfast place you know of."
"Well, it won't be wherever you went today," Gregory said. Eddie frowned at him. "Traditional fried breakfast shacks don't serve chicken wings. They think it's bougie."
"....you let me get BOUGIE fried breakfast?" Eddie yelled.
"Did you get a sufganiyah with it?" Gregory asked.
"No! Was I supposed to?"
"Well, you have to order it King's Touch, if you do that they give you the donut, or they're supposed to anyway. It's because dad likes a jelly donut."
Eddie stared at him. "So you're telling me that not only did I get bougie fried breakfast, I could have had a jelly donut on top of it?"
"I need you to remember that you love me and I'm taking you out for fried breakfast tomorrow," Gregory said.
"Oh, now you're not just taking me for fried breakfast, we're going on a tour," Eddie said. "You're taking me to at least three different fried breakfasts."
"Three," Gregory repeated faintly.
"I no longer trust you to actually know where the best fried breakfast is. I'm texting your dad and Jerry and Alanna to ask them," Eddie said, texting literally as he spoke. "I will also be asking Simon, who will probably swear at me in French. We are going to do a tourism video entirely based around fried breakfast, because the world needs to know and you, king of this entire country, are falling down on the job."
"Well, that's why I have you," Gregory reasoned. "I'll, you know, pass the tax reforms, you tell the world about how we...miraculously don't die of heart disease in our thirties after being raised on fried breakfast."
Eddie's phone beeped. He looked down at it.
"Your dad says he won't tell me unless I sign an NDA," he said.
"Man's got to protect his access to sufganiyot," Gregory remarked. "Please don't throw chicken wings at him."
"I save all my ballistic chicken wings for you," Eddie informed him, sighing and getting up. He leaned across the desk to kiss Gregory where the wing had hit him in the forehead. "You are a hopeless case and I love you."
"You are the weirdest person I know and I love you too," Gregory said. "Go, enjoy your bougie chicken wings."
"Tomorrow morning! Bright and early, fried breakfast!" Eddie announced as he left. Gregory sighed and made a note to weasel out of his father the name of his favorite fry shack. If Dad wanted him married off, he had a vested interest in keeping Eddie happy.
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mariacallous · 5 months
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While I wouldn’t be so bold as to claim that soup is a Jewish food, we do have a disproportionate love of it. And by “we,” I mean the global Jewish community — with roots in Egypt to Yemen, Eastern Europe, and Iraq. Our enthusiasm for a bowl of (usually) savory liquid is easily understood: Soup is a frugal dish and many of the varieties below originated in poor communities that relied on cheap ingredients like vegetables and meat bones to help more expensive items like beef chunks stretch further. Soup is an easy way to feed a crowd and are therefore often enjoyed on Shabbat and festivals. Plus, it’s the ultimate comfort food and, Lord knows, our people have had more than their fair share of troubles!
But what makes a soup Jewish? And which is the best Jewish soup? Behold, a totally subjective ranking that you can fight with your friends about:
1. Yemenite Soup 
A broad term for numerous sensational soups from the Yemenite kitchen unified by a warming spice blend called hawaij that features turmeric, black pepper, cardamom, cumin, and coriander. The most traditional variety uses marrow bones to impart a deep meaty flavor (basically, a bone broth), though a chicken base is also common — try adding hawaij to your chicken soup for a burst of sunshine. We love this vegetarian take with root vegetables, too.
Pros: A fragrant one-pot meal that only improves with time in the fridge.
Cons: Your local supermarket probably doesn’t stock hawaij. Luckily, there’s Amazon.
2. Kubbeh Soup
If you’re new to this Iraqi delicacy, just think of kubbeh as a kind of stuffed, elevated matzah ball. Made with bulgur wheat or semolina, these dumplings are filled with meat, then simmered in a variety of broths, ranging from beet-based to turmeric-tinged. This is one instance where the soup is secondary to its accompaniments: the kubbeh take center stage.
Pros: Kubbeh are dense and super filling, so a bowl of this soup is a full meal.
Cons: This ain’t no quick dish — the kubbeh are made by hand and quite labor-intensive.
3. Chicken Soup With Matzah Balls or Kreplach
This classic broth ranks highly for name recognition alone — it is arguably the quintessential Jewish soup. Somehow, leftover chicken carcasses/cheap cuts/older hens are elevated to pure magic with the addition of vegetables, water, and time. And if that weren’t enough, we have fluffy matzah balls to suck up all the goodness, or dumplings filled with all sorts of treats to add an extra level of intrigue. This is a dish to be tweaked and honed over time according to personal taste, though this classic version is a good place to start. If you’re looking to push the boundaries, try cooking it in the oven instead of on the stove, or adding lamb bones for a deeper flavor.
Pros: Not called “Jewish Penicillin” for nothing, studies have shown that this soup helps reduce upper respiratory cold symptoms.
Cons: No version will ever be as good as your grandmother’s.
4. Egyptian Golden Potato Soup
Of the various potato-based Jewish soups, this one stands out. The humble potato is elevated with a burst of brightness from lemon juice added just before serving and a healthy dose of trendy turmeric, responsible for its golden color.
Pros: Easily adapted for vegetarians — just switch out the chicken stock for water.
Cons: Be wary of golden splatters while blending.
5. Lentil Soup
This thrifty, filling concoction is the OG of Jewish soups — literally — boasting biblical roots. It plays a starring role in the feud for first-born dominance between Jacob and Esau. Basically, Esau, hangry from a hard day’s work in the field, agrees to sell his first-born rights to younger brother Jacob in exchange for a bowl of lentil soup. That soup must have smelled pretty damn good to be worth giving up a whole bunch of privileges, almost as good as this hearty tomato-based lentil soup with facon (yes, that’s fake bacon), or this Syrian lentil soup flavored with garlic and cumin.
Pros: An excellent source of meat-free protein and opportunities for deception.
Cons: The amount of grit in packaged lentils requires thorough rinsing.
6. Sopa de Huevos y Limon
This brighter, silkier take on chicken soup hailing from Turkey, Greece, and the Balkan States is a true comfort food. It’s so nourishing and gentle on the stomach that it’s a popular meal to bring in or break the Yom Kippur fast. Plus, it’s a great way to use up leftover chicken. Check out this classic recipe.
Pros: Despite its velvety creaminess, this soup is dairy-free.
Cons: The egg tempering process can be tricky.
7. Borscht 
Although in Eastern Europe borscht is considered a local, not Jewish, delicacy, this fuchsia riot of a soup has become synonymous with traditional Jewish eateries in the U.S. and wider Anglo diaspora. Cheap, earthy beets are the undisputed star, but the accompanying flavors offer tons of room for experimentation — emphasize the sweet-sour notes with lemon and sugar or freshen it up with orange, ginger, and mint.
Pros: Suitable for year-round sipping, as it’s equally delicious served hot or cold.
Cons: That bright color equals significant stain potential.
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Reinventing the Wheel
Back years ago, when I still ate chicken-n-dumplings on a regular basis because we had no money (yes, it's delicious, but it was also a necessity to fill household bellies), I had used the last of a Thanksgiving turkey to make stock but had not made soup immediately.
I refrigerated the stock, which gelled beautifully, thank you, and was going to make Turkey n'Dumplins for dinner, much to the happiness of my household, when I realized I had no butter or shortening in the house.
Well, hell... How to make dumplins?
The stock had a layer of hardened fat on it, a good half inch thick, so I peeled it off and figured, "Why not?" and used that instead of another sort of fat.
As people who have done this know, it is delicious. In fact, if you're gonna make poultry n'dumplins of any sort, I highly recommend it.
I was talking to a friend about it, excited about how tasty it was, when she laughed a little and said, "What, you think you invented schmaltz?"
I'm a goy, so I had not heard of using schmaltz in cooking or even what it was.
Since that time, I make more of an effort to save rendered fat for other dishes when cooking.
I even feel a little wasteful to discard fat these days and use it when sauteeing food.
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indigo-o · 1 year
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Hi!
Can I request a fic for Poe, where reader (gn or fem) reads one of his novels and gives it back to him. And they made a bunch of drawings of the characters and some of the scenes from the book and gave those to him as well, becouse they like to draw and just wanted to make him something, so they made him a bunch of fanarts. It can be before or in relationship, it's your choice.
If you don't want to write this, that's okay too, have a nice day!
(Also, I apologise, english is not my first language)
you visualized the story in eyes I couldnt
THANK YOU FOR THIS REQUEST!!!!
AM I STILL SICK???
WHY YES!
DOES THIS MAME ME HAPPY TO WRITE THESE THINGS
YES SOOOOO
HERE IT IS!
Because I've been to a boreding school I've read all of his books. So the one I'll be using is the Cask of Amontillado
FLUFF FLOOFY FLUFFYYY
Edger Allan Poe x reader
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"Hey sweetheart can I read this?".
He said yes, and now I'm here drawing. His book to the side of me. Charcoal on my fingers. All over the desk. But God Damn this was looking good.
I mean even though the scene I was draw was a little dark. I liked it. A drunk Fortunato hung up while Montresor bricked him in behind the wall.
Now the fun part, show poe with out actually being there. (I mean I can relate). I folded up few papers, placed one in the book. And held the other ones as I wandered around our house hiding them in obvious places.
I went to the kitchen to prepare tea for him. I poured the tea and placed it on a small tray, and walked to his office. Then I went into poe's office to great him with some black tea and his book. I knocked on the door.
"I'm coming in darling.". I pushed opend the door.
"Oh come in sweetheart.". He smiled.
I walked over to him, handing him the tea. Then walking over to his bookshelf putting the book away.
"You enjoy the story darling?". He asked
"of course I did.". I opened the door to leave.
"I'm going out so I'll see you tonight.". I smiled and closed the door
•••time skip•••
I walked in to our house. I didn't buy much just some flowers. I walked to the kitchen and placed the flowers in a vase. Then bringing them to the dining room table.
I really know what to make for dinner so I made chicken and dumplings. Sometimes easy yet delicious. I set the dishes on the table, along with the meal.
"Darling! It ls time for dinner!". I yelled to him.
I heard him walking twords the dining room. He peers around the entrance with karl on his head.
"Seems like you had fun. You bought roses and calla Lillys.". He walked to the table and let karl jump off.
He grabbed his bowl and went to pour him some chicken and dumplings. And I did the same.
We then ate down across from each other.
"I liked your little drawings.". He said while eating.
My face went red.
"You found thoses...". I giggled nervously.
"Yes, they were amazing, you visualized the story in eyes I couldnt.".
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anik · 3 months
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made an entirely improvised dinner for christmas eve. tried making gnocchi which i have often done but i boiled the potatoes wrong due to distraction and they were too wet to make a dough that wasn’t tough, so we kind of pivoted and made dumplings with a teeny tiny square of strong sheep cheese in the middle. the sauce was based off the fact i made a peruvian fish stew a few years back and wanted to see if i could use a similar flavour profile as a pasta sauce, so it was roasted garlic, jalapenos and poblanos blended up with cilantro, stems and all, and chicken broth. there was also a pinch of full fat sour cream to thicken it up. and then melted mozzarella on top. an aggressively dairy heavy meal but actually really good for something that was quite strange and i was entirely making up
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xxgoblin-dumplingxx · 2 years
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Jason nursing an injured/sick reader back to health?
Jason looked down at where you lay on the couch and frowned before reaching down to adjust the blanket that was sliding onto the floor.
You'd been asleep for a long time. But then you were also on a lot of painkillers. And he wasn't sure if he should wake you up or not. You needed sleep to heal- but you also needed to keep ahead of the pain.
"What'd you think, huh?" he asked Cola, "30 more minutes? Then some meds and see if we can get her to eat?"
The dog only stared at him. He'd been guarding you intently. Laying on the floor near the sofa, watching the door as if he expected someone to hurt you.
"Good boy," Jason said softly. "Doing a pretty good imitation of a guard dog."
This elicited a tail wag before he laid his head back down. But Cola never did move from his post. And that helped, a little. At least Jason knew he could count on Cola to protect you. The behemoth of a dog was a baby. The sweetest dog. But only if you didn't pose a threat to his mistress. He was devoted. Jason didn't blame him, he was devoted. And if Cola knew what had happened, he'd probably have torn him apart.
It was his fault.
If you hadn't been looking for him. If you hadn't been out. Penguin never would have been able to snatch you off the street. And even if you didn't blame him, guilt clawed at his insides.
"30 more minutes," Jason decided. "And some chicken and dumplings." Comfort food. Something hot. Something that would be hot and filling- you weren't eating enough. And maybe you could be tempted. Or guilted, if he made it himself.
When you whimpered in your sleep, a pitiful, mournful sound, he winced, reaching down to stroke your hair tenderly.
He was tired. Not able to sleep in more than fits and starts. Too worried that you'd need something. Too worried that you'd fall. Or wake up alone and be frightened. But maybe after he got some food and some more pills in you, he'd be able to sleep. At least for a while. The recliner wasn't too bad and closer to the couch- the bed was too far.
"Baked apples?" he mused to the dog, turning towards the kitchen. And a soft grumble made him smile a little. "Pumpkin bread it is," he agreed, "If you promise to keep it up I'll let you lick the bowl."
And he doesn't need to turn to know the prospect of a treat had the big dog's tail dusting the floor.
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elnano14 · 29 days
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Formula 1 2023 Season Food Tour (Part 1)
I said I was making this post at the end of the season but oops, better late than never!
So, at the end of the 2022 season, my partner and I thought it would be cool to cook dishes from the different countries where each GP was taking place each weekend, and so we did this year!*
*there are a couple of countries missing bc we weren't home those weekends, but hopefully we'll get to make something from there next season! Also Bahrain and Saudi Arabia are paired bc the recipe was typical from both countries and we weren't home for Bahrain.
This has been such a cool experience, and getting to learn about each country's cuisine is a great way to learn more about its culture too!
I've tried to link all of the recipes I used, (although most of them will be in Spanish, sorry)
So, without further ado... Part 1 of the F1 2023 Food Tour, from the Bahrain GP to the Spanish GP!
Kabsa Machboos (Bahrain/Saudi Arabia)
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A dish made of rice, almonds, stewed lamb and vegetables, full or spices and with a touch of lemon. (Recipe in Spanish)
Meat pie (Australia)
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Classic pie with minced beef, carrots and mushrooms cooked in beer. (Recipe)
Shakh Pilaf (Azerbaijan)
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Similar to a pie, with crust made out of pita bread coated in butter and filled with rice, carrots, dried cranberries and dried apricots soaked in tea (and lots of delicious spices). One of my favourite dishes! (Recipe in Spanish)
Chicken Kitchen Chop Chop (Miami, USA)
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Okay, I’m gonna be honest here, there aren’t that many ‘typical foods’ in Miami, so we made this thing we found on the World Wide Web that’s from a local food chain? Anyways, it’s a mix of rice, grilled chicken and salad, with a really nice mayo and curry sauce. (Recipe)
Pasta alla bolognese (Emilia Romagna, Italy)
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The race was cancelled, but as if I could pass any opportunity to eat one of my favourite pasta dishes… tagliatelle with a slow-cooked beef and tomato ragú, topped with grated parmigiano cheese. (No recipe for this one, just vibes and lots of respect for the Italian cuisine)
Barbagiuan (Monaco)
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Now, if it was difficult to find a recipe from Miami, looking for a monegasque one was TERRIBLE. Only thing you can find online are lists of food you can have in Monaco, not actual recipes (and I tried looking for them in Spanish, English and French, but NOTHING). Anyways, this one is the only one I found that seemed to resemble the original; fried dumplings filled with spinach and pumpkin, accompanied by cheese sauce. (Recipe in Spanish)
Arroz con cosas (Spain)
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No, this is not paella. It’s rice with saffron and seafood. (No recipe for this one, just the knowledge that comes with being Spanish born and raised)
And that’s it for today! Stayed tuned for parts 2 & 3!
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essayofthoughts · 10 months
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what do you think percy and vex's favorite food(s) are
Well for a start on that we'd have to think about what the cuisines of Tal'Dorei are like, especially the cuisines of their homes. Then we'd have to think about their formative influences and traumas and how that might intersect. Let's start with Percy.
Given Whitestone is located in the north, I imagine they tend to hearty food, especially in winter - plough puddings and beef stew with dumplings and hefty roasts. Stodgy foods meant to line your stomach and keep you cosy. Of course, the wealthy can afford to heat their houses better and provide better food, but I imagine the underlying principle wouldn't differ too much. They might show off by importing some things, but usually that would be fruit and spices more than a lot else, at least based on history. With teleportation, of course, one could import a great deal else, but I think the ease of magic would also have a messy effect on pricing and value.
Besides which... I don't know that the standard winter foods would be Percy's favourites. Winter would be when everyone's stuck inside and likely when he would be most expected to interact with his little siblings and cousins; I think he'd prefer the lighter summer foods when the castle has more visitors, certainly, but also fewer people inside constantly - with the better weather, more cause for people to be out in the gardens or down in town.
I think Percy retains a fondness for good butter shortbread, the sturdy kind that isn't so flaky you can't dip it in your tea. I think it was a preferred favourite for him when he was studying or experimenting and I think he would have rather an emotional response to getting to have it again once returned to Whitestone.
Other Whitestone foods I don't think he terribly appreciated growing up, simply because they were always there. And, of course, after the Briarwoods' feast, some almost certainly have very bad memories attached for him. I think returning to Whitestone would give him cause to appreciate the old dishes again, and while I don't know if any of them might be his favourite I think he'd be glad to have them again.
After the Briarwoods, he was canonically a mess for several years, then made the List, tracked down Ripley and got himself locked up, starving to death in a cell. I don't think he really remembers what he first ate when he was freed by Vox Machina (I think he was too out of it still, thinking it was all a near-death fever dream), but I think he remembers the general tenor of his first meals with them: a mix of field rations of dried meat and fruit, and occasional stews made of what the twins could hunt and the twins and Keyleth could forage up and whatever Pike and Grog could turn that into it. Game stew I think is something he associates with Vox Machina and a sense of place and security, and is a comfort dish for him.
So, there's Percy. I think his favourites are a good butter shortbread for dunking in his tea as he works, and a game stew that fills him with nostalgia and feelings of security.
Now: on to Vex.
I know a lot of people associate Byroden with the Southern US states and while I don't know if I wholly agree (given Syngorn, and the general riffs on medieval Europe for fantasy worlds I might take a pinch more from Southern Europe) it's certainly not a bad place to take a culinary cue from: no one can deny there's several distinct cuisines through that region. We also have snippets of details from EXU and Kith & Kin.
I think Vex has deeply fond memories of fresh fruit (peaches and apples especially, perhaps at times stolen from orchards they weren't meant to be in) and of her mother's cooking. I feel like they made the most of every bit of food they had so there would be lots of leftovers - cook some chicken one evening, have it cold in a salad the next day, for example - and I think there was some Elvish influence in the area just due to Syngorn's proximity. Given the twins' history, I think the things they recognised as having Elvish influence have rather soured the memories later - fruit pies and turnovers I could see as often having Elvish influence - but I can see Vex having deeply nostalgic memories of her mother's breaded chicken and a stew made from a mixture of vegetables and what fish they could get from the local waterways.
I honestly think Vex also has a nostalgic fondness for game stew. Partly due to her frugality - even as head of the Hunt in Whitestone she'd have access to game meat and likely wouldn't want it to go to waste - and also because... she and Vax had game stew when they got free of Syngorn and Syldor. They had game stew when they got Trinket, and Vex realised she could save others. They had game stew when they met the rest of Vox Machina and built a new family.
I think it's at times hard for her, with how tied it is to Vax, but I think it's also important, if that makes sense? And the fact that she and Percy both like it means it's something they might occasionally cook for themselves (singed bits of meat and veg, and a slightly charcoaled taste is de rigeur and just means they got it right, after all).
Thinking further, I'm inclined to say that Percy is... not picky, exactly - after everything he's been through I think he eats what's put in front of him and I think his upbringing taught him not to complain (much) - but I do think he's very very selective of what he actually likes. This plus his privacy makes pinning down what his favourite foods might be a bit difficult. I can't really think of anything, fancy or not, that he'd be so delighted by he'd call it favourite and seek out, and given how he tends to avoid being overbearing or even weighing in unless he thinks it matters (and remember, for a long time he's not so sure he as a person matters. As a de Rolo or a member of Vox Machina, certainly, but as a person? Not so much) I don't think he'd necessarily give away any favourites of his easily.
Vex, meanwhile, likes what she likes and as long as she's not being made to feel ashamed of it, won't really care much. I can see her having a moment of thrilled delight at an early meal at Greyskull, after they employ Laina as a cook, perhaps some kind of herby chicken pie with savoury scone topping, and frequently wanting more. However, I suspect she'd rarely ask for it until much later - after she's titled, perhaps even after Percy get together. After being so convinced her own wants and desires are secondary to everyone else's, I don't think she'd want to request it if she wasn't sure the others would want it too. I can also see her having a particular fancy Elven foodstuff as a guilty pleasure, one she avoids due to cost, bad memories, and worries of what Vax might think, but which she finds too delicious to not enjoy any chance she gets. I'm thinking some kind of ludicrously fancy Elvish patisserie with fresh berries, probably, but could be convinced to something else.
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grauline · 2 months
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tagged by @postpunks .. get to know me meme :)
3 Ships: i'm not much of a fandom shipper ! generally the only ships i get particularly invested in these days involve my own ocs .. they HAVE to be tailor-made .....
benson / randy the passenger are fresh on my mind though. i don't know if i can quite claim that i ship it in a traditional sense but their relationship is so uniquely fucked i want to pick it apart with my fingers like a rotisserie chicken . if things had been different i truly believe they could have fixed each other . ouugghhh traumatized southerners . i cooka da yaoi in my brain
i've only watched my partner play a bit of watch dogs 2 but wrench / marcus have a VERY very extremely cute fun dynamic. i think i would love to see something done with d'angelo & lamar (the toreador pc) from coteries of new york but i feel alone in that.
First ship: might have been tsukasa / subaru from .hack//sign !
Last song: 吞吐 (puff) - 八仙饭店 . i cannot take this song out of my rotationnn
Last film: the spirited away stageplay. yes i cried
Currently Reading: keeping jade's answer -- nothing bc we have a rp going :~) just met a character they've been keeping secret from me for MONTHS hehe
Currently Craving: it's SO cold i just want to eat cozy & warm things. chicken & dumplings .. butternut squash soup even ....
Fav Color: olive green & maroon
Relationship Status: jade & i have been together for years now !!! i don't want to imagine things any other way
Last Thing Googled: i think clover singing's website, they had server issues and my account was one of the unlucky ones to accidentally get wiped ..... 💀 she's helping to restore it, my orders should be fine
Current Obsessions: aside from our own ocs !!!! i think about the passenger (2023) every day ...... also daydreaming extensively about my dolls, my first one (who i've decided to name marian) should be shipping out soon if all is well. i hope my little guys get here safely..
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rikilouvre · 1 year
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Haven.
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no warnings, no anything, just a short trip to cottagecore morning with jeonghan <3 theme song is this is how you fall in love by jeremy zucker & chelsea cutler.
————
you were gently woken up by your senses, accompanied by the harmonic chirping birds out your window that was almost entirely covered with leaves, branches, and vines. the warm sun was just about to rise – it's dawn. the cool fresh breeze of air helped you start your day refreshingly.
you stretched your body and took a glance at the leafy window – beams of the sunlight entering the cabin room as the only source of illumination, aside from the candlelight on your wooden table that got blown by the air. you finally stood to your feet, put on your slippers, fixed your white wrinkled nightgown, and went to prepare for the day.
you stepped in the kitchen when you sighted a full breakfast plated for two people, traces of smoke from the well-cooked eggs and freshly-baked bread were still present. you took a piece of bread before going out the open door hanging. your eyes adjusted to the vivid scenery of the sun rising – the farm animals seem to have been already fed judging from the overflowing food trays of the horses, pigs, cows, and chickens.
a distant yelp came from the farther side of the field – your dog came to greet you happily. "hi, maximus." you fondled its fur before it starts to wiggle out of your hold. the furry pet took tiny steps back and barked, then it ran away back to where it came from – the open field. you followed the little dumpling, chasing down its scrambling pawsteps "max, where are you going?" you called.
you ran a beeline to have found not just your pet maximus, but also jeonghan who has his back facing you while crouching down the dewy grass. "han?" you hesitantly called to him, he seemingly got startled and was picking something up from the ground. he turned around to face you, "hi, darling."
the moment you saw his ethereal face, his loving eyes, his soft lips, his pale complexion, his overall presence towards you, it's like the world stopped functioning – the river splashing became quiet, the birds stopped chirping, the tree branches stopped rustling, the flowers started blooming, there came someone who was brighter than the sun. all you could do was stand your ground and let the world make things a lot more magical by letting the breeze pass by, making you tuck your stray hair behind your ear, beaming from ear-to-ear.
he slowly walked up to you, brushed his hand past his forehead to wipe the sweat off his face. he gently handed you a handful of flowers – with colors white, lavender, pink, gold, and orange. you held the flowers as he cups your hands with his, "cosmos. i know you love them." too cliche to say or even feel but your heart skipped a beat, preparing your breath to tell him "thank you." and you received an endearing smile from him.
his precious gaze at you observes every perfection there is on your face. "you're glowing." he sweetly told you as the bright beams of the sunlight shines on you, making the brown in your eyes and hair pop. he made you look his eyes by lifting your chin with his index finger, "can i?" han glanced on your eyes and darted on your forehead – to which you smiled as a form of giving permission. and he kissed your forehead lovingly. your eyes widened, cheeks heating up – every touch feels so electric. he lead your shoulder to turn around, "c'mon. we don't want the breakfast to end up cold." the two of you walked back home – never letting go of each other's hands – with max on your tails, ofcourse.
you enjoyed your breakfast together. infront of the frosted kitchen window, a glass vase was filled with water and the freshly-handpicked cosmos from outside the field – so colorful and alive, just like the undying love present in the air.
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Vikings + modern food
A/N: first of all, I am SO honored to be ur first choice for your first request.
Second of all, disclaimer, I do not hate ppl with lactose intolerance, it’s just very funny to me when my brother knowingly consumes sth with excessive amounts of milk and then sprints to the toilet five minutes after finishing his food
Third of all, this was so fun to write and also i've been hoarding this imagine like some goblin creature bc i was so excited to post it. had to do it early after reading heart of winter (we need more bragi)
Tagged: @alicedopey, @bragisrunes (message/comment if you want to be added to any taglist)
Masterlist | based on this request | requests are OPEN!
Here are some foods I think you could achieve in 800 AD in Kattegat:
Pizza, if there are tomatoes from the Mediterranean
Italian noodles (I think you could defo manage Alfredo sauce and chicken, and noodles are just flour + water + egg maybe)
Some steak with sauteed onions and all that other good shii
Maybe, possibly, if the trade gods are feeling generous, soup dumplings and other Chinese foods (the biggest problem here would be the spices and the rice, since a lot of Chinese food has pretty simple ingredients)
Sashimi
Tuscan salmon (again the Mediterranean ppl have to pull up with them tomatoes)
Ice cream if it’s snowing for long enough and you have Tupperware to bury your fruits with you
Hummus if the middle eastern ppl pull up to Kattegat with Tahini and chickpeas
Things you could definitely not achieve (I am saying this having done 0 research):
Smoothies (blender)
Choco/vanilla ice cream
Anything vanilla/chocolate flavored
Sushi (nori + rice)
Several tier cakes
Anything involving huge (or any) amounts of refined sugar, food coloring or artificial flavours
Anything that has to be tempered or cooled down at an exact temperature
Anything that requires an airfryer, thermomix or other fancy cooking utensils I can’t afford  (rn)
Anything fried (how temperature? How so much oil? Maybe if u go to the blacksmith ig)
Mexican food (cries in guacamole and fajitas)
Ragnar
Very suspicious but tries it
You made Linguine Alfredo for the whole fam (Ragnar+Lagertha+Bjorn+Gyda+Athelstan)
Is lactose intolerant
Major L lol
Bjorn laughs when he comes back after one hour of shitting
Lagertha
Appreciates the Alfredo
Does not appreciate shitting husband
When Ragnar declares that it’s worth the risk
She declares the toilet (i think? maybe a hole in the ground?) is worth cleaning
Regardless, she asks you to teach her how to make pasta
Makes very good viking pasta afterwards
Bjorn (as a child bc I stanned him back then :’) )
Stans you for making his dad violently shit
Also stans pasta alfredo
Asks you to cook more, and promises to set the table for you
When your making spaghetti Bolognese, he hands you cream and asks you to sneak it in
You almost do
Gyda
She’s shyer about talking to you, but asks you to make more modern foods
Will help you get the ingredients and cook
If you use a fish she caught for cooking, she’ll cry with happiness
Is the most capable in making modern foods
Fascinated by ice cream
Makes Bjorn taste test everything she cooks before serving
He does it under one condition: trigger Ragnar’s lactose intolerance
Athelstan
Also very skeptical
Loves stuff that’s a fusion between modern and old
Suspicious of your cooking after the Alfredo-incident
He would love Tuscan salmon though
And soup dumplings
Why? It’s a form of bread + soup + warm. That’s why.
tagging @demon-of-the-ancient-world here for obvious reasons
Aslaug
Big fan of Chinese food
She tried modern food to prove to Ragnar that she would not loose control over her bowels bc of a large amount of cream
When she finds out about chopsticks it’s over for you
She eats everything with chopsticks
Thinks it’s more elegant than anything else
Defo a utensils gal
Ubbe
Grew up with the infamous story of the Alfredo incident (we’re going with that timeline in his case too, but not for the other characters)
Regardless, he’s ready to sacrifice his dignity to try something new
Very not lactose intolerant, and rubs it in Ragnar’s face
Loves a medium raw steak
Asks you to cook for him, but you’ll be able to teach him instead
Hvitserk
You give him pizza as a surprise
Looses his shit (not like Ragnar, in a more metaphorical sense here)
Making bread with toppings and baking it and eating it warm? Genius, why didn’t he think of that.
I just know he would gobble up that spicy salami pizza
Is okay with simpler toppings too
Loves everything you make for him, creates scary fusions
Sigurd
Skeptical. Extremely
He likes bean stew and boiled chicken
But not for long
Sucker for spicy foods
Also likes dumplings a lot
Will take them with him in the steamer for a picknick date
Ivar
Can absolutely NOT eat spicy food
Which Sigurd so laughs about
Eats slightly seasoned curry while tears are streaming down his face (manly tears)
Does not take milk to numb it down
You know those wontons with the spicy sauce that are hella good?
Yeah, he loves them without the sauce.
Clocks Sigurd in the jaw when he pours the sauce over Ivar’s not spicy ones
Heahmund
Idk if this is my hc or just personal distaste for this man and his weird ass voice showing through
Cannot handle spicy food (more homoerotic bonding ground for him and ivar yay!)
Does not like modern food (loser)
Secretly is lactose intolerant
Would probably die from a whiff of peanuts
Sticks to boiled chicken and beans (no salt!!!)
Alfred
Didn’t he go to the Vatican or something?
Got a taste for them Italian dishes
Idk if they already had pasta but that’s not the point
Alfred is a man of the world (at least at the dinner table)
Eats everything and anything you make
Yes, he sends hvitserk on a diplomatic mission to find new food
But only bc hvitserk begged him
Would shake his ass in front of his entire court for the mysterious loaded nachos you’ve described to him
Judith
Supports everything Alfred does
Tries his food with him
Oh man, if Sigurd and Judith ever met, they would have a spice eating contest
It delights her to mix two seeds of pepper into the food and watch some lord have a nervous breakdown
Could eat ghost pepper raw
As long as it burns her mouth, it’s good
Knows about the Alfredo incident in said timeline and uses it as a political weapon against the Vikings
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