#cilantro stems are good

[fieriframes]

[Cilantro stem and chili pepper. -Coriander. -Coriander. Good people strengthen themselves ceaselessly. Thai basil, salt, vegetable oil. And you're gonna have to use that wand, because there's not a lot of liquid in there, so you start breaking those veggies down.]

#s28e08 international intrigue #guy fieri #guyfieri #diners drive-ins and dives #cilantro stem #chili pepper #good people #thai basil #vegetable oil #coriander #salt #lot #liquid #veggies

[ranger-kellyn]

thawed out what i thought was my red lentil curry, but it was actually my butter chicken and FUCK i forgot how good that is

#the only thing that would make it better would be some jasmine rice and some fresh cilantro #some minced cilantro stems- #i know i had this for lunch but there's a good chance i'll have this again for dinner and actually make some rice this time #the naan was good but jasmine rice............ #its so rare food has positive emotions associated with it but fuck i'm excited for dinner now #probably gonna run to the store to get some cilantro too #food mention #talking tag

[daisynik7]

Neighbor Nanami headcanon where he uses his new neighbors mini garden on their balcony as a conversation starter. Man had a crush for his pretty neighbor since she moved in months ago, but his tongue is always tied but one day he notices she is growing cherry tomatoes among all the flowers and herbs and his mouth is faster then his brain

Author's Note: This has been sitting in my inbox for months now, I'm so sorry it took so long for me to reply! I hope you enjoy this little drabble. :) Heart divider credit to @/cafekitsune!

You sip your coffee on the balcony, relaxing into the patio chair, basking in the morning sunshine. It’s been almost two months now since you moved into this new apartment and it finally feels like home. The first week you arrived, your parents helped you plant a miniature herb garden and you’ve somehow managed to keep it alive since. It’s now sprawling with fresh basil, parsley, and cilantro, all of which you use often to elevate certain recipes. You glance at the pot beside it, inspecting the cherry tomato plant you received as a house-warming gift from a friend. So far, no fruit yet, only leaves, though you’re hopeful you’ll see progress soon. 

Right on cue, you hear the distinct swoosh of a sliding door opening, then see your neighbor step out onto his balcony. You smile at him, waving. “Good morning, Nanami.” 

He turns to face you, giving you a polite nod, a steaming mug of hot tea in his hand. “Good morning.”

Your conversations usually don’t last very long. Sometimes it ends just like this, with the both of you silently enjoying the quiet morning together until either of you decide it’s time to get ready for work. He’s a quiet man, maybe even a little shy at times. Though you find comfort in his presence.

You watch him from the corner of your eye as he takes a sip of his tea, staring out into the horizon. Golden streaks of sunlight shine on him, casting a beautiful glow on his figure. He’s handsome, that’s for sure. You’ve always thought that ever since you met him. 

Feeling chatty today, you stand up, walking to your garden, grazing the delicate basil leaves between your fingers. “Do you cook?”

He’s surprised at your question, hesitating slightly before he answers, “Yes, I do.”

“My garden is overflowing now. Would you like some fresh herbs?”

He walks to the end of the balcony closest to you. “Are you sure?”

You grin at him. “Of course! I don’t know what else to do with all the excess. I’m running out of recipe ideas.”

His mouth opens, but then closes, remaining silent. You’re curious what he wants to say, though you don’t ask, plucking the stems off gently. “I’ll put these in a bag for you.” 

When you return, you notice him staring at the cherry tomato plant, studying it carefully. You hand the herbs to him, hoping he’d ask you about it. Instead, all he says is a quiet, “Thank you,” before bidding you farewell, going inside. 

You sigh, sinking back into your patio chair, wondering what you’re doing wrong. 

When the tomatoes sprout, you can’t contain your excitement, spending the morning marveling at the round green bulbs decorating the vines. Nanami is out with you, remaining silent, though you catch him glancing in your direction a few times. You want so badly to converse with him, but you’re unsure how. He hasn’t mentioned anything about the herbs since you gave it to him over a week ago. Did he use them yet? What did he cook with it?

Finally, on the day your little tomato babies are bright red, Nanami speaks to you. “Cherry tomatoes,” he says, looking at your plant. 

You beam at him. “Aren’t they beautiful?” 

He gazes at you, smiling. “Yes. Beautiful.”

Butterflies flap around in your stomach and suddenly, you’re speechless, unable to think of anything else to say. But you don’t need to, because this time, Nanami does the talking. “I’ve used up all of the herbs you gave me. Thank you again.”

“I’m so glad you found a use for them,” you reply, finding your voice, standing as close to his balcony as possible. “I’m not sure yet what I’ll use these tomatoes for.”

He does the same, and it feels like there’s barely any distance separating you now. “I know a great pasta recipe I can show you. If you’d like.” There’s a hint of blush in his cheeks. Maybe this is what he’s wanted to tell you all along.

You smile wider at him, happy with this progress. “I’d love that.”

#nanami kento #nanami x reader #nanami x you #nanami fluff #nanami kento fluff #nanami kento x reader #nanami kento x you #kento nanami x reader #kento nanami x you #kento nanami fluff #jjk fluff #jujutsu kaisen fluff #requests

[sea-lestial-dream-witch]

Welcome Spring Rituals🌺🌼🌿🍃

Spring is a time of rebirth and rejuvenation: the bees are back, flowers are blooming, and plants and animals are no longer dormant and hibernating. Throw away the old and make room for the new during this season.

Here are some ways to welcome the season of Spring. Many of these are quick or easy, great for beginner witches, those on a budget and witches in hiding!

• Cleanse while you clean: Do a deep clean of your home or space. Use lemon, white vinegar, rosemary - something potent and cleansing. Wash your pillowcase, blanket and bed sheets. After your space is clean, open the windows and light a candle/incense or use room spray to freshen the area. You can also banish stale energies while doing this. *Please exercise caution while using cleaners*

• Throw out the old: Donate, sell, give away, recycle and dispose of that which you no longer need. A fresh, clean space creates a clear mind.

• Garden: Plant herbs, flowers, and plants native to your area. Don’t have a lot of space or know-how? Next time you go to the grocery store grab cilantro, basil, green onion (or look into other easy options) and chop off the bottom of the stems at an angle, place in a cup of tap water indoors by a window that gets plenty of sun. Such plants can easily survive in water and after they grow roots place them in a small cup or bowl of soil. If you can’t buy soil go outside and grab some if it’s organic and safe (untouched by unsafe pesticides and fertilizers). Some things can grow by being planted whole or sliced (ginger) or by extracting seeds (tomato) so take your time and do research before you spend unnecessarily.

• Save the Bees: Learn about flowering plants in your area that attract bees. Buy some seeds and plant away! You can also look into flowering plants which attract butterflies and hummingbirds if you wish. If you cannot buy seeds you can learn how to remove them from the insides of some flowers and plant them.

• Flower power: If you live in an area with many flowering plants, go out and admire their beauty. Envision how they’ve survived year after year, how the balance of rain and sun allows them to flourish, and how they’re part of a delicate, beautiful, natural system. If you have your own garden, pluck some flowers if you wish and make a beautiful bouquet to decorate your space with.

• Crystal cleanse: Renew your crystals by cleansing and recharging them. Gather rain water or use moonlight (or a preferred method) to pamper them a bit! Go a step further: clean and cleanse your altar and witchy tools.

• Mindfulness: Spring is a wonderful time to meditate more - light some incense, use meditation tools such as a tuning fork or chimes. Listen to guided meditations. This is also a great time to journal more and sort through your thoughts. Leave behind old, stale energies of the previous year to allow newer, better things to take that place.

• Burn the past: Write a letter (to yourself) about past grief, regrets, and failures. Burn this letter and bid farewell to the feelings and emotions attached to it. After, you may write and keep a separate letter full of goals, wishes and aspirations to last you until next Spring or longer.

• Kitchen witchery: Cook and/or bake and imbue the foods you make with positive things such as peace, good health, and prosperity. Look into recipes specifically meant for spring and utilize produce which is commonly used during springtime. Add color to your food through the use of different veggies, fruits, spices, herbs, etc.

• Expand your craft: Ever tried sun magic? Wind magic? Used sound in your craft? Learn how to make sigils, try a new spell, make a spell jar, research and aspect of witchcraft you don’t know much about. Educate yourself on cultural appropriation, respecting closed traditions, how people around the world welcome springtime, the history of witchcraft both in the east and west.

• Expand your skills: Try something new! Take an art or cooking class, buy a cookbook, learn to crochet or sew, consider hobbies that are practical and exciting. Invite new skills and interests into your life. Study plant identification, learn how to garden on YouTube, learn how to identify stars… whatever may interest you, be open to it. Look for online tutorials, videos, free apps, library books, and people to aid you.

• Create: Spring brings vibrant colors and we can find so many ways to honor this. Draw, color, doodle, write, sing and dance. Paint a birdhouse, or some stones. Decorate your Grimoire or Book of Shadows. Add color to your life.

• Glamify: When you have free time, try on different clothes, makeup, hairstyles, and jewelry. Mess around, have fun with it, and see which combinations make you feel best. Glamours are such a subtle way to practice your craft. Wear colors that make you happy whether it’s clothes, accessories, hair or nail polish!

• Rest: Stop. Slow down, breathe mindfully. Turn off or silence devices, log off social media. Take a substantial break from screens. Take a nap. Have a soothing cup of tea. Stare at the sky. Spring is a time of growth and growth requires rest.

•Pampered and polished: Massage yourself from head to toe with lotion or body oil. Take your time and go in slow circular motions. Don’t neglect your scalp, face, neck, shoulders or feet. Visualize leaving old pains and worries in the past.

Do something extra for yourself, whether this means added rest, an at-home facial, deep condition for your hair, maybe you need a good back scratch or to stretch out, or a cooling or heating pad (frozen veggies or warm dishcloth can be used) over your eyes or a sore area. Listen to your body and tend to yourself when possible.

Take a steamy shower or bath. Toss flower petals, herb sprigs or citrus slices into your bath. After, indulge in a lotion, perfume, or body oil you enjoy. Wash away the energies of the past and the remnants of winter. Surround yourself with what makes you happy and feel good.

• Say thank you: Thank special people, loved ones, and pets. Take a while to think about those who uplift you, support you, make you laugh, and listen to you. Show gratitude towards others. You may also thank the universe, nature, and God or deities you worship however you see fit, whether this means time spent in nature, prayer or offerings.

• Share your bounty: Cook and bake for your loved ones, give them something from your garden such as flowers, herbs, veggies etc. This can also be as simple as giving someone a genuine compliment. Have a “one dish” party with friends/family in which everyone pitches in. Come together and teach people something or learn something new. Plant a garden with your friends/family/community. Share your resources but do not dim your own flame to keep others lit. Take time for yourself, too.

🌊sea star witch🌟

These are mere suggestions and we tend to know what suits us best. I understand not everyone has the time, energy, spoons, resources or funds for all or half of these activities.

If you’re stumped, burned out and exhausted (like I am) don’t feel pressured to try all or most of the above. Slow down and tend to yourself.

Sit back and enjoy the beautiful spring skies, listen to the birds, watch the flowers grow, watch clouds pass by over head. Appreciating spring can be as simple as this!

#my post #sea star witch #tips #eclectic witch #easy #witchblr #tumblr witch community #tumblr witches #spring #baby witch #beginner witch #ostara #long post #long read #seasonal witchcraft

[verycherry1]

Pike Roast {Carmen Berzatto | Pt.3}

Part one

Part two

There was a yawn bobbing up his throat, he blinks tightly trying to swallow it down. The technique stopped working after the third yawn caused his eyes to water, he slipped his phone out from his back pocket. 

8:30pm.

The well-known coffee chain was just a five-minute walk, he was certain he could manage to make it in time before they closed at 9. He desperately needed the caffeine to pull him through clearing out the remaining shelves before renovations began the following morning. He didn’t give it another thought before he was sprinting out the door of The Beef, marching down the strip of Chicago. 

The city was louder for a Wednesday night. Bars are at a little bit more capacity than usual. Despite the uproar of college kids cackling from each bar, he was caught off guard by a familiar yelp from a chatty tavern steps away. He studied the way you threw your head back, laughing in slow motion, balancing the stem of your beer bottle between your fingers all in one motion. Beautiful. He thought to himself, swallowing the lump that knotted in his throat as he watched you gush at the backward hat that was spewing nothing but slurred bullshit across from you. He felt his blood pressure begin to increase, palms sweaty from clenching his fist so tight at the unsettling sight in front of him. 

Does he know that you hate cilantro? He thought to himself, sizing up the generic frat-like fucker that was making you bust your gut with laughter. Had this mystery man already made his way into the solitary of your studio? And seen your ridiculous collection of coffee mugs you showed Carmen the first night he slept over? Had this man already filled the void on Carmen’s side of your bed? Using his set of knives to prepare meals for you, or the ashtray you specifically bought for him to ash on your patio. Did you burn his white cotton tees to replace with the new man’s threads to wear to bed? Are you showing up to his work with Pike Roast? 

Did you even fucking miss him? Carmen ingested his heart from his throat, turning away from the mockery in front of him. No longer feeling the need for the liquid adrenaline, but rather, a burning poison from a shot glass. 

He slammed the restaurant door behind him thinking of your toothy grin flashing at a man that wasn’t him. It wasn’t long until his fist collided with the paper-thin wall, justifying that it was to help with renovations, not his anger that was fueled by you moving on. 

—

The renovations only kept his mind occupied for so long. No matter how hard he tried to flee from his thoughts, the jealousy lingered. He couldn’t even look at the clock without visualizing what you were doing right now. Let alone whom you were doing. His curiosity got the better of him after another long day of remodeling at the restaurant, convincing himself he was just dropping by your apartment to retrieve his set of knives. Amongst other belongings, he had left. 

He shifts from one foot to the other, gawking at the door he once pushed your frame against during a heated make-out session. His fist bundled in his wool jacket, sweating at the motion of pulling them out and colliding them onto the frame, heart pounding louder than his knocks. 

You didn’t give him much time to prepare, within seconds the door unfastened. He knew it wasn’t off to a good start by the sigh that escaped your lips. 

You roll your eyes, flickering your wrist to look at your watch, jutting your chin out signaling him to get started. 

“Y’er new man here?” he questions, trying not to make it obvious his eyes were looking past your height and into your apartment. 

“I seem to be misunderstanding how that’s any of your business?” You catch on, bringing the door closer to your hip to close the visible space. 

His blue eyes flicker to your agitated ones. “Is he?” 

“My boyfriend? No, just a hobby.” You smirk, matter of fact like. 

“Can I come inside then?” He asks in a faint mutter, trying his best to brush off your snarky remarks. 

“Absolutely not.” 

He sighs, running his fingers through his matted curls growing impatient with how difficult you’re being. “Why not?”

“Because you’re not welcome here Carmen.” You tell him before verbally stabbing him with his own words, “we’re not a couple.” As if he hadn’t spent this entire month licking his wounds, you managed to form another gash.

 “You don’t have to keep reminding me that I fucked up.” He mumbled, blankly staring into your rage. 

You’d grown irritated at this point, rolling your eyes once more. “Then stop randomly showing up at my apartment.” 

“I’m so sorry, (Y/N). ” He blurts in an outburst before you can swing the door shut. Not similar to the tone he yelled with but, more of a desperate crack in his voice. It was so foreign that it left you stuck, pausing any insults you had left. 

His hand rubbed the back of his head, looking back and forth down the hallway anxiously. “I-I wasn’t fair to you. I wasn’t nice to you, and I’m sorry..” There’s a tired look in his eyes that stopped up your throat.

“You..” he resumes, only to pause again. He brings his fingers to pinch the bridge of his nose, hoping it’ll assist him to formulate something, anything coherent before his anxiety gets the best of him. “you have a really big heart, and I uhh, I guess that’s overwhelming because I..um” he stops once more, too overstimulated because he doesn’t even know where to begin with getting you to understand his absolute mess of a thought process. “Because I don’t come from a very affectionate background. And and-“ 

“Carm..” you whisper cautiously, trying to defuse his sudden departure of fight or flight. 

“I didn’t have a lot of friends growing up, I had uhh… a stutter when I was kid, I was scared to speak half the time..” he confesses, avoiding any contact with you. 

“Carmy..” you try again. 

“I got shitty grades because I couldn’t pay attention half the time.. I didn’t get into college..” 

“Carmen..” you try once more in the same faint whisper but he’s already lost all sense of self-control that his words just spiral into word vomit. 

“I didn’t have any girlfriends, I don’t think I’m funny..” he lets out a weak laugh, taking his closed fist and compressing it to his chest, hoping the ball will prevent his chest from closing in on him before he can tell you everything from his heart. 

“Car-“

“My brother stopped letting me into the restaurant a couple of years ago, just cut me off cold. And umm.. that hurt y’know? Made me feel rejected, and lame, and shitty and uncoo-“

You grab his entire face, feeling the heat from his cheeks releasing in the palm of your hands. “Carmen, enough.”  

Obeying, all he can do is plead with his watered-down eyes. Like he’s telling you he’s trying and he knows he fucked up but that he doesn’t know what to do with all of his emotions at once. 

“M’sorry.. M’sofuckin sorry..” he mutters, sliding his rough hands over your silk-like fingers. 

“Carm, breathe..” You coo, still cradling his face while stroking either side of his cheeks causing him to release a deep sigh of exhaustion. The weight of his entire head immediately eased into your embrace. Even if he wanted to convince you how sorry he was, his energy ran low. 

“Please don’t make me go home..” he whispers, clinging to your hands that haven’t let go of his face. 

He can’t go home, he doesn’t want to go home. Whether or not he wanted to admit it, aside from the restaurant - you’re the only home he knows. 

His calloused thumbs are continuously rubbing over the back of your hands. “Can I- Can I please come inside?” he asks in a shakey tone, bracing himself for you to tell him to get lost.

But you don’t. Instead, you pull his face to reach your own, silencing any other apologies with your lips over his. He immediately sighs into your mouth, feeling the majority of the knot in his chest decompress. You keep the pace slow, but Carmen wants nothing more than to make up for the lost time. He grinned against your mouth when his strength lifted you off the surface causing a yelp to escape from your lips. Your legs immediately draped around his waist as he carried you inside, only to unravel from his figure when he tossed you gently onto the bed. Carmen wasted no time stripping from his layers, first with his shirt as he studied you with such attentiveness that he didn’t bother with the rest of his clothes. All he wanted was to please you. 

The tips of your fingers learned the intricacies of the prompt veins down up his biceps, your mouth stamping wet kisses to the juncture between his neck and shoulder while he hovered over you. He wasted no time with you, engulfing each whimper from your lips and squeeze of your muscles around his fingers. His tongue told him exactly where he needed to be and he never relented. Never strayed. He studied your squirms from the heave of your breast and the tuck of your bottom lip between your teeth. The way your muscles spasmed as you chanted his name. 

Through hitched breaths, you reminded  Carmen with each kitten lick he flicked that no one ever made you feel this undone, this fucking good. Your fingers intertwined in his mane as he trailed his lips up the curve of her body.

“Hmm, so what are we going to do about that boy toy of yours?” He questioned as he pressed his hips against yours. Angling your head back so he can kiss along your throat, gently biting. 

His question made you huff, blush on your face as you smiled with your lip between your teeth. On instinct, your thighs cradled his hips between them and he placed his hands beside your head. Your glazed eyes stare up at him between your feathered lashes. There was a crooked curve of his mouth while he admired your frame under his. 

“I’ve grown quite bored of that hobby.” You confess to him, pulling his lips back to yours getting lost between your sheets for the rest of the day. 

#carmen berzatto #the bear #the bear fx #carmen berzatto x reader #carmy x reader #carmen berzatto imagine #carmen berzatto blurb #carmen berzatto angst #cherry joints #carmen berzatto smut #carmy berzatto

[gothhabiba]

obviously you can’t cook don’t know what a blog is etc etc. but in a universe where you did would you know of any recipes your alternate self posted which used leftovers or scraps? or alternatively making really good stock? many thanks

hm. if I ever cooked I think I would say something like—take

the peels, ends, and greens (if you haven't used them for anything else) of carrots

the ends, leaves, and outer stringy bits (if you're one of those people who peel them) of celery

tomato skins

mushroom stems

peels and trimmings of onions

peels and ends of garlic

skins and trimmings of ginger

the whites of green onions

stems of fresh, tender herbs (parsley and cilantro)

stems of woody herbs (thyme, rosemary), in moderation

trimmings from leeks, turnips, and fennel, in moderation

And simmer in enough water to cover for about an hour, with herbs or whole spices if you'd like (I generally include bay leaves, black or white peppercorns, cumin seeds, and coriander seeds), then strain. You can keep scraps from preparing meals over the course of a few days or weeks and freeze them in a bag or other container until ready to make stock; make sure each bag has a good proportion of different vegetables. Frozen scraps will only take 15-20 minutes of simmering to make stock.

Make sure that you scrub any vegetables whose peels you will be using for stock thoroughly. Scraps can be used for stock if they are wilted, but not if they are rotten.

Various places online will give you different ideas of what to include in stock and what not to bother including (there's a pretty comprehensive list here); as you do this over time you will no doubt have your own opinions about inclusions and ratios. Do not include cruciferous vegetables (broccoli, cauliflower) as they will make the stock unpalatably bitter. You may chuse to divide scraps in terms of what meal you plan to make with the stock (e.g. leave ginger, lemongrass, galangal peels &c. for an east Asian meal rather than, like, an Italian one).

Other things that can be done with "scraps":

The whites of green onions can be simmered alongside kombu/dashima when making Japanese dashi or Korean yuksu. Also reconstitute dried shiitake mushrooms in this stock to get flavourful mushroom water in the stock + reconstituted mushrooms that you can slice, boil, fry, &c.

The whites of green onions can also be used to make shiraga negi, a Japanese garnish

Thai recipes often involve leaving the peels on garlic when chopping or pulverising it. I'm not sure how the skins on Thai garlic compare to other varieties so your mileage may vary.

Garlic and onion peels can be dried in a dehydrator or an oven on low (~200F) and then ground to add savor to bread, soups, rice &c. Basically use it like garlic powder

Cauliflower and broccoli stalks can be peeled, sliced and roasted (along with the leaves) at around 400F (200C) for 20 minutes or so until browned and crispy with olive oil, salt, and spices of your chusing, then dipped in ranch or garlic sauce (for a quick vegan ranch I mix vegan mayonnaise + grated garlic + a squeeze of lemon + pinch of salt).

Kale stems can be pickled, or sliced thin, sauteed, and added to stir-fries and soups.

The inner core of cabbages (which some recipes call for you to remove) can also be minced and added to soups.

Orange, lemon, and grapefruit peels can be used to make mixed peel; apple peels and cores can be used to make apple jelly. These recipes aren't really something-for-nothing, though, as they do use a lot of sugar.

Also orange peel tea. Sometimes when making mixed peel I drain the water after five minutes of simmering and drink it as tea, then replace the water and continue simmering as the recipe calls for.

Some Medditerranean cake recipes involve (perhaps soaking and then) blending an entire orange, peel and all--look up "whole orange cake."

When not making mixed peel, I (remove the pith from and then) dry orange and lemon peels to grind into zest and store it to use as needed. A friend of mine saves the pith, too, and dries and grinds it and uses it to replace some of the flour when baking.

South Indian & Latin American recipes sometimes feature the peels of bananas or plantains—look for banana peel curry/thoran.

Various recipes can be found for banana peel pulled pork and banana peel bacon; banana peel cake; banana peel tea.

Starch left from rinsing rice can be used to thicken soups and stews (this is common in Korean recipes).

The water left from cooking dried beans can be used in soups and stews, or in cooking future batches of beans.

Make sure that anything you're eating or boiling has been washed well.

I— I'm. uh. huh. that was weird, I don't know what came over me...

#Anonymous #questions

[dustedmagazine]

Slept Ons: 2023

Reverend Kristin Michael Hayter

If you write for Dusted, you listen to music all the time and you try, at least within your general area of interest, to stay current with what’s current. Ask any of our significant others, and they’ll say we listen to too much music, to which we inevitably reply “What’s that, this ‘too much’ you speak of?” We listen to music while we’re eating, while we’re working, while we’re exercising, while we’re driving from one place to another, even while we’re brushing our teeth sometimes; though, admittedly, the sound quality is not that great in the bathroom.

Even so, we miss things. Here, in what has become an annual tradition, we revisit some of the albums that slipped away in one fashion or another, the ones that we kept putting off until it was too late, the ones we somehow didn’t catch wind of until well into January, the ones we discovered tardily on other people’s lists and year-end podcasts and radio shows. So here are our late finds, a favorite or two each that we never got the chance to write about. Fortunately, unlike bread and fresh fruit and bunches of cilantro, albums don’t go bad if you let them sit for a while.

Die Enttäuschung und Alexander Von Schlippenbach — Monk’s Casino Live At Au Topsi Pohl (Two Nineteen)

This record wasn’t so much slept on as patiently sleuthed. Die Enttäuschung, the long-running German quartet (their name translates as The Disappointment, an appellation that says more about their sense of humor than the quality of their ever-buoyant reimagining of bebop and early free jazz) started selling it at gigs in the spring of 2023. I bided my time, and when I made it to Berlin last fall, scoring a copy was on my agenda. To this day, the record and the internet are near strangers; while you can buy it from Bandcamp, there’s no download, streaming or videos. So, you’ll have to just take it from me that Die Enttäuschung’s reunion with now-octogenarian pianist Alexander von Schlippenbach will take wrinkles off your brow. The first time that these musicians recorded together as Monk’s Casino, back in 2005, they performed every one of Thelonious Monk’s compositions over three CDs; pith was essential. The repertoire hasn’t changed this time, but the approach is looser. Crammed into the intimate confines of the now-shuttered Au Topsi Pohl just as Omicron started ruining parties, the five musicians goose the tempos, spike the solos with impertinence, and veer around Monk’s sharp angles with a combination of intimate familiarity and belt-busting abandon.

Bill Meyer

Reverend Kristin Michael Hayter — SAVED! (Perpetual Flame Ministries)

Not slept on so much as avoided— and why, at this point I am not entirely sure. When I saw Kristin Hayter perform under her previous Lingua Ignota moniker back in December of 2022, she opened with a set of devotional songs on piano, a variety of metallic objects set and chains draped across the instrument’s interior string works. It was extraordinary, and SAVED! features the same basic set of raw, austere elements: that prepared piano, Hayter’s remarkable voice and the problematics of faith. The avoidance may stem from my own fraught relations to the sort of grim Protestantism Hayter reimagines; I spend some time around fire-and-brimstone Baptism as a child, and it left a mark on me. She wove some of that language and those textures into the excellent Lingua Ignota record Sinner Get Ready, but there they were much more symbolic, and largely couched in specific fundamentalisms (Amish and Mennonite) that distanced them somewhat. The sounds and spiritual gestures on SAVED! are a good deal more familiar to me, and they haunt. Likely the haunting is the point. Certainly “All of My Friends Are Going to Hell” and “I Know His Blood Can Make Me Whole” smolder and then burn with varieties of hellfire I have smelled before. One can also hear those songs more metaphorically, and “I Will Be with You Always” (the best thing on the record) is replete with images and intensities that call to multiple levels of meaning, simultaneously and sublimely. SAVED! is a hard record for me to listen to, and that’s why I have come, somewhat belatedly, to prize it so highly.

Jonathan Shaw

Illusion of Safety — Pastoral (Korm Plastics)

Daniel Burke has been carefully and consistently nurturing his Illusion of Safety project for 40 years, and I’ve been embarrassingly ignorant of the output until now. Burke released multiple audio artifacts in 2023, including a 40th anniversary ten-cassette box set, so choosing a single album to write about for the Slept On column was a daunting undertaking. Pastoral is unique in that it shows off a more delicate and expansive side of the Illusion of Safety oeuvre. It’s also one of the few music-focused objects that the stalwart Korm Plastics label has released in years; the imprint focuses on the written word these days. Sonically, Burke has established a series of vignettes that follow a similar pattern. The music flows from short, sharp attacks into lengthy sustained quietude. Burke unleashes his jarring, frantic salvos both percussively and synthetically, and these brief but unsettling periods morph into slowly churning drone swarms. Given that this is just one example of Burke’s sonic vernacular, I’m excited to hear more. Thankfully, when it comes to Illusion of Safety, I’ve been a veritable Rip Van Winkle.

Bryon Hayes

Malla — Fresko (Solina)

So slept on was Malla Malmivaara’s second solo album that even the normally reliable Beehype missed it, but even if you did happen to notice its inclusion on my midyear list, overstating how well-crafted and immersive Fresko’s dance-pop tracks are is hard to do. It makes sense given she’s better known for her acting career, but Malla’s been in the Finnish music game for a long time, too — first in the short-lived mid-aughts house trio Elisabeth Underground, then as herself with 2019’s “Sabrina” single (which got a Jori Hulkkonen remix, a guy who once redid M83) that ended up paving the way for her self-titled 2021 debut full-length. Despite using similar synth arpeggios and a healthy dose of vocal reverb as she did on Malla, Fresko is a little bit darker, moodier, more down in it. Lead single “Moi” (“hi” in English) tells the tale, its perfectly crafted video full of young Rolf Ekroth models doing things like looking impossibly cool in ridiculous outfits and having fashion shows with ATVs in snowy back alley Helsinki parking lots are a perfect marriage of audio and video, images and a melody burned in my brain the moment I saw it. It is very much a dance record flush with tech-house tweaks and no grander artistic ambitions, but Malla’s barely crested 40; now that she’s pledged more time to her music career, it’s entirely possible Fresko is but a warmup for something bolder — and even if it’s not, you could do much worse than a third album full of body movers like this. Hi is right.

Patrick Masterson

Kevin Richard Martin – Black (Intercranial)

Ostensibly a eulogy to Amy Winehouse, Kevin Richard Martin’s Black is a deeply humane expression of isolation, loss and grief. Built from the ground up, the bass deep and warm, swathes of glacial arpeggiated synths and beats that hint at the club. Notes echo and ripple away to create silhouettes of solitude, a tangible manifestation of absence. Despite the deep weight of his music, Martin imbues Black with an incredible delicacy. His abstract architecture allows the mind to roam and the listener to connect with emotional truths. It’s the balance Martin finds between the particular and universal that gives Black it’s power. In the strutting bassline of “Camden Crawling” smeared with narco/alcoholic fuzz, the looming threat of “Blake’s Shadow” and the bleary saxophone in “Belgrade Meltdown” there are the faintest echoes of Winehouse’s sound which emerge from the depths of Martin’s echo chambers. A work of terrible sadness, great beauty, empathy and comfort.

Andrew Forell

Derek Monypeny — Cibola (2182 Recording Company)

Cibola eased into the world as 2022 turned into 2023, but it took me nearly a year to get to it. Monypeny is a confirmed westerner, having lived in Arizona, Oregon, and (currently) the California desert, and an awareness of both the wrongfulness and the good fortune of living in that neck of the woods infuses Cibola, which is named for one of the American southwest’s legendary cities of gold (helpful hint; if you ever encounter a conquistador looking for gold, tell them it’s somewhere else). Monypeny alternates between guitar, shahi baaja, and on electric autoharp the LP’s seven tracks, and Kevin Corcoran contributes time-stopping metal percussion to one of them. The music likewise toggles between stark evocations of space and swirling submersions into nether states. In either mode, Monypeny effectively suggests the gorgeous immensity and pitiless history of the land around him.

Bill Meyer

The Sundae Painters — S-T (Flying Nun)

One minute, The Sundae Painters are churning wild screes of noisy guitar, the next they construct airy psychedelic pop songs of a rare unstudied grace. The band is a super group of sorts — Paul Kean and Kaye Woodward of the Bats, Alex Bathgate of the Tall Dwarfs and the late Hamish Kilgour of the Clean — convening in loose-limbed, joyful mayhem in songs that glisten and shimmer and roar. “Hollow Way” roils thick, muddy textures of drone up from the bottom, the slippery bent notes of sitar (that’s Bathgate) and Woodward’s diaphanous vocals floating free of a visceral murk. “Aversion” lets unhinged guitar shards fly over the thump of grounding drums as Kilgour chants inscrutable poetry. The two HAP tracks, I and II, stretch out in locked-in, psychotropic grooves, relentless forward motion somehow dissolving into an endless ecstatic now. This full-length, sadly the only one we’ll ever have from the Sundae Painters now that Kilgour is gone, is as good as anything that its esteemed participants ever did in their more famous bands, and that’s saying a lot.

Jennifer Kelly

U SCO — Catchin’ Heat (Self Released)

Here’s the extent of what I currently know: Someone I have on Facebook posted a link to it as one of his favorite records of the year, and someone I don’t know responded that they bought a copy of the cassette before the first track even finished. U SCO are Jon Scheid (bass), Ryan Miller (guitar), and Phil Cleary (Drums) and they are from and/or based in Portland Oregon. According to Discogs and Bandcamp Catchin’ Heat is the first thing they’ve released since 2016. That’s it! I started listened to this with the same box-checking, due diligence energy I tend to have for the dozen or so records I hear about one way or another after I’ve already done my year-end writing; most of them, every year, I don’t even make it through one play (the fatigue has fully set in by this point in the process). But sure enough before the end of that first track, I knew this was going to have to be the record I slept on. It’s perfectly structured, with extra-long, absolute blowouts beginning and ending the record, the second and second-last tracks being the two shortest and the only moments of relative calm, and the middle two making up a strong core that both brings in some elements not found elsewhere on Catchin’ Heat (the vocals on “trrrem”) and is just the most straightforward version of the absolute burners U SCO can clearly summon up on command (“woe dimension”). As great and arresting as that opening track is, though, the closing “abyssal hymn” might be the real highlight here, bringing in clarinet and saxophone to add a whole new layer of skronk to what they’re cooking. I’ve listened to this record about 10 times in a couple of days, and they deserve to sell out of that run of cassettes.

Ian Mathers

#dusted magazine #yearend 2023 #slept ons #Die Enttäuschung und Alexander Von Schlippenbach #bill meyer #Reverend Kristin Michael Hayter #jonathan shaw #illusion of safety #bryon hayes #malla #patrick masterson #kevin richard martin #andrew forell #derek monypeny #jennifer kelly #the sundae painters #Ian mathers #U SCO

[sreegs]

Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.

Resippy below the fold:

Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.

Turkey Chili

4 cups low-sodium chicken broth

3 large or 6 medium ancho chiles

2 dried guajillo chiles

2 dried pasilla chiles

2 canned chipotle chiles in adobo

6 Tbsp. vegetable oil, divided

3 lb. ground turkey, preferably dark meat

Kosher salt

2 onions, finely chopped

5 garlic cloves, smashed

1 Tbsp. ground cumin

2 tsp. dried oregano

2 Tbsp. tomato paste

1 12-oz. bottle hard cider or lager-style beer

1 3" cinnamon stick

2 bay leaves

2 15.5-oz. cans cannellini beans, drained, rinsed

3 Tbsp. pure maple syrup

1 cup plain Greek yogurt

2 Tbsp. fresh lime juice (from 1–2 limes)

Handful of cilantro leaves and stems, finely chopped

Freshly ground black pepper

Tostadas (for serving)

Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.

Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.

Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.

Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.

Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.

Add turkey and simmer until flavors have melded, about 30 minutes longer.

Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.

Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.

#food #chili #turkey #recipe

[yamakoni]

Nanami x Fem!reader

♡° Spending time in the kitchen with Nanami as your boyfriend °♡

Read if you like to feel love and feel a safe relationship. Fluff and Smut ;)

Sorry for any grammar/spelling mistakes

<3

It's almost eight o'clock at night, and he still hasn't arrived. I looked worried at the clock again and wondered if it was alright to call him. We've been together for almost two years and agreed to have dinner every Friday. I left what I was cooking and was ready to grab my phone, but I heard the doorbell. Quickly I turn off the stove as I hear the door open.

"I´m home!" With quick steps, I approach the hall. He was closing the door and leaving his briefcase on the floor. I don´t know why but every time I see him my heart beats faster and a warm smile appears on my face.

"Welcome!" He was going to take off his tie but looked at me with some spark in his eyes. Those deep almond eyes with some mysterious vibe, those same eyes that embrace me with their warmth and which I fell in love with.

"I missed you so much."His eyes soften. He pulls me closer and wraps me in a hug. He's taller than me, so I feel how he bends over to put his head on my neck.

He starts to rub gently with the tip of his nose and inhales softly. I close my eyes enjoying the feeling and put my arms on his back hugging him as well. I could sense all my hair standing on end just by his slow touch.

"I missed you, too." I whispered while hugging him tighter. We haven't seen so much this week because of our different schedules. We stayed there for a few minutes until I heard his stomach growl. I backed my head gently to see his face, he was read.

"Dinner is almost ready. Let's sit at the table" Instead to tried not to giggle, a smirk appeared on my face. He looked at me furrowing his eyebrows and chuckled. "Don't giggle" We look at each other for a moment and begin to laugh.

"Ok, let's go." He said, looking at me with a smile. "Oh! I almost forgot... I brought Turkish bread!" He told me that while looking for the bread in his case. "They told me it's called Ramazan pidesi!" Carefully, he took it in both hands and showed it to me like a kid leading a treasure. He was beautiful, almost shining like the goldish bread.

Seeing him like that was so charming. He always found ways to melt my heart, even if is unintentional. "Well, let's taste it! It looks delicious." I replied with a smile as excited as him. I gently held his hand and guided him to the kitchen.

We got there and let our hands go. Then, we saw the brown aprons on the wall. We put it on at the same time, but it took a few seconds to ensure tightening the ribbon on my waist so it couldn't move. Finally, I tightened up, just a little, my Ponytail. I turned to look at him; he gulped.

"Hmm?... What were you-" He cleared his throat and changed the subject with a question. "Is there something I can help you with?" I looked at him with my eyes half closed; he blushed a little. I rolled my eyes and giggled; I guess I'll never know what he thought. "Yes, you can help me by cutting some cilantro stems. Meanwhile, I'll finish cooking the tomato sauce with the chicken."

"Ok…it smells amazing!" He gave me a soft smile and petted my waist. He reached for the cilantro in the refrigerator and pulled up the cutting board. Kento grabbed his favorite knife, the one I gave him, and began to carefully chop the herbs. I glanced at him as I mixed the sauce with a wooden spatula; he was so focused.

'So sexy' That fleeting thought passed through your mind, making you blush a little. His good demeanor, the agility with which he used the knife, his furrowed brows, and a few drops of sweat slipped from the kitchen heat. That thought vanished when I looked at how tired his gaze was.

.... on going :)

#nanami kento #nanami smut #nanami x y/n #jujutsu nanami #nanami fluff #nanami x reader #nanami x you #jjk nanami #i study please wait :) #jjk x reader #jjk fluff #jujutsu kaisen #Spendind time in the kitchen with Nanami as your boyfriend

[anik]

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

#im gonna make this sauce a lot from now on

[allthingsorganic2024]

An excerpt from T. Colin Campbell's seminal book, "The China Study"

Chapter 12: How to Eat

"When Tom, my youngest son and collaborator on this book, was 13 years old, our family was in the final stages of a slow shift to becoming vegetarian. One Sunday morning, Tom came home from a sleepover at a close friend's house and told us a memorable story. The night before, Tom was being grilled in a friendly way on his eating habits. The sister of Tom's friend had asked him, rather incredulously, "you don't eat meat?". He had never justified his eating habits; he had just gotten used to eating what was on the dinner table. As a consequence, Tom was not practiced at answering such a question, so he simply answered, "no I don't," without offering any explanations. The girl probed a bit more, "so, what do you eat?". Tom answered with a few shrugs, "I guess just...plants." She said, "oh," and that was the end of that.

The reason we enjoy this story is because Tom's response, "plants," was so simple. It was a truthful answer but couched in an entirely untraditional manner. When someone asks for the glazed ham across the table, he doesn't say, "pass the flesh of the pig's butt please." And when someone tells his children to finish their peas and carrots, he doesn't say, "finish your plants." But since our family changed our eating habits, we've come to enjoy thinking of food as either plants or animals. It fits well into the philosophy of keeping the information on food and health as simple as possible. Food and health are anything but simple in our country. We often marvel at the complexity of various weight loss plans. Although the writers always advertise their plans' ease of use, in reality, it's never easy. Followers of these diets have to count calories, points, servings, or nutrients, or eat specific amounts of certain foods based on specific mathematical ratios. There are tools to be used, supplements to be taken, and worksheets to be completed. It is no wonder that dieting seldom succeeds. Eating should be an enjoyable and worry-free experience and shouldn't rely on deprivation. Keeping it simple is essential if we are to enjoy our food.

One of the most fortunate findings from the mountain of nutritional research we've encountered is that good food and good health is simple. The biology of the relationship of food and health is exceptionally complex, but the message is still simple. The recommendations coming from the published literature are so simple that we can state them in one sentence: eat a whole foods, plant-based diet while minimizing the consumption of refined foods, added salt, and added fats, examples of which will be provided in the following table. Eat all you want, while getting lots of variety, of any whole, unrefined plant-based food.

Maximize

General category: Fruits

Specific examples: orange, okra, kiwi, red pepper, apple, cucumber, tomato, avocado, zucchini, blueberries, strawberries, green pepper, raspberries, butternut squash, pumpkin, blackberries, mangos, eggplant, pear, watermelon, cranberries, acorn squash, papaya, grapefruit, peach

Vegetables

Flowers. Specific examples: broccoli, cauliflower

Not many of the huge variety of edible flowers are commonly eaten.

Stems and Leaves. Specific examples: spinach, artichokes, kale, lettuce (all varieties), cabbage, Swiss chard, collard greens, celery, asparagus, mustard greens, Brussel sprouts, turnip greens, beet greens, Bok choy, arugula, Belgian endive, basil, cilantro, parsley, rhubarb, seaweed

Roots. Specific examples: potatoes (all varieties), beets, carrots, turnips, onions, garlic, ginger, leeks, pinto beans, white beans, legumes

Seed-Bearing Nitrogen-Fixing Plants. Specific examples: green beans, soy beans, peas, peanuts, Adzuki beans, black beans, black eyed peas, cannellini beans, garbanzo beans, kidney beans, lentils, pinto beans, white beans

Mushrooms. Specific examples: white button, baby Bella (cremini), promini, portobello, shiitake, oyster

Nuts. Specific examples: walnuts, almonds, macadamia, pecans, cashew, hazelnut, pistachio

Whole Grains and Breads, Pastas, etc. Specific examples: wheat, rice, corn, millet, sorghum, rye, oats, barley, teff, buckwheat, amaranth, quinoa, Kamut, spelt (hulled wheat)

Minimize

Refined Carbohydrates. Specific examples: pastas, except whole grain varieties; white bread, crackers, sugars, and most cakes and pastries

Added vegetable oils. Specific examples: corn oil, peanut oil, olive oil

Fish. Specific examples: salmon, tuna, cod

Avoid

Meat. Specific examples: steak, hamburger, lard

Poultry. Specific examples: chicken, turkey

Dairy. Specific examples: cheese, milk, yogurt

Eggs. Specific examples: eggs, and products with a high egg content (that is, mayonnaise)

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

Supplements. Daily supplements of Vitamin B12, and perhaps Vitamin D for people who spend most of their time indoors and/or live in the northern climates, are encouraged. For Vitamin D, you shouldn't exceed RDA recommendations.

That's it! That's the diet science has found to be consistent with the greatest health and the lowest incidence of heart disease, cancer, obesity, and many other Western diseases.

What does minimize mean? Should you eliminate meat completely? The findings from The China Study indicate that the lower the percentage of animal-based foods are consumed, the greater the health benefits -- even when that percentage declines from 10 percent to zero percent of calories [i.e., consuming even small amounts of animal-based foods, as low as ten percent of your calorie intake, has been linked to future chronic disease incidence]. So it's not unreasonable to assume that the optimum percentage of animal-based products is zero -- at least for anyone with a predisposition for a degenerative disease. But this has not been absolutely proven. It is true that most of the health benefits described in this book have been realized at low -- but non-zero -- levels of animal-based foods.

My advice is to try to eliminate all animal-based products from your diet, but not obsess over it. If a tasty vegetable soup has a chicken stock base, or if a hearty loaf of whole wheat bread includes a tiny amount of egg, don't worry about it. These quantities, very likely, are nutritionally unimportant. Even more importantly, the ability to relax about very minor quantities of animal-based foods makes applying this diet much easier, especially when eating out or buying already prepared foods.

While we recommend that you not worry about small quantities of animal products in your food, we're not suggesting that you deliberately plan to incorporate small portions of meat into your daily diet. My recommendation is that you try to avoid all animal-based products. There are three excellent reasons to go all the way:

Following this diet requires a radical shift in your thinking about food. It's more work to just do it halfway. If you plan for animal-based products, you'll eat them, and you'll almost certainly eat more than you should.

You'll feel deprived. Instead of viewing your new food habit as being able to eat all the plant-based foods that you want, you'll be seeing it as in terms of having to limit yourself, which is not conducive to being on the diet long-term.

You will, within a month or so, perhaps a little more, actually break the physiological addiction we acquire from eating large amounts of fat and refined carbohydrates."

#The China Study #Whole Food Plant Based #WFPB diet #eat more plants

[najia-cooks]

Vegan laab moo / ลาบหมู

Laab moo is an Isan dish commonly served with sticky rice and green papaya salad. Ground meat (traditionally pork, but also often chicken or beef) is mixed with fish sauce, ground bird's eye chili, lime juice, and fresh herbs to produce a tangy, savory, and fresh-tasting salad. This vegan version uses marinated TVP and preserved tofu to substitute for pork and fish sauce while retaining the dish's umami, fermented flavor.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the salad:

2 cups (160g) TVP

2 cups vegetarian 'beef' or 'pork' broth from concentrate

4 Thai shallots, or 1 shallot*

Juice of 2 limes, divided

4 leaves culantro (sawtooth herb / phak chi farang /ผักชีฝรั่ง)**

5 green onions (scallions)

15-20 leaves fresh mint

2 tsp (4g) Thai ground chili (prik bon / พริกป่น)

1 Tbsp vegetarian fish sauce (nam pla / น้ำปลา)

1/4 cup toasted rice (khao khua / ข้าวคั่ว), divided

2 Tbsp neutral oil

pinch sugar (optional)

*Thai shallots are smaller and more pungent than the French red shallots commonly used in Europe and the US. If you can't find them at your local Asian grocery store, substitute another variety of shallot.

**Culantro, an herb used throughout Central and South America and parts of Asia, is similar to cilantro but more pungent. If you can't locate any in your area, substitute 2 bunches cilantro.

For the prik bon (พริกป่น):

4g dried Thai bird's eye chilis (พริกขี้หนูแดงแห้ง)

Dried bird's eye chilis can be found in bags at Asian grocery stores. They're very cheap (a large bag tends to cost 3-4 USD) and produce a much fresher and more flavorful result than premade prik bon, which may have been sitting on the shelf for months or longer. For best results, do not use chili powder, which includes a large volume of spices and herbs besides ground chilis.

For the fish sauce (nam pla / น้ำปลา):

2 tsp liquid from a jar of fermented tofu

1/2 tsp miso paste

1/2 tsp light soy sauce

1/4 tsp salt

Nam pla should taste fermented, ‘funky’, and very salty (not necessarily ‘fishy’ or like seaweed). Any kind of fermented soy bean can be used to achieve the fermented flavor without the fish (miso paste, fermented tofu, light soy sauce—preferably something without much added sugar, vinegar, or chili). Whatever you use should total 1 Tbsp. You may also use something premade—Au Lac makes a good vegan fish sauce.

For the khao khua (ข้าวคั่ว):

1/4 cup dry Thai sticky rice

Thai sticky rice can be found in bags at Asian grocery stores. It is also called “sweet” or “glutinous” rice. In a pinch, you can use dry basmati or jasmine rice instead.

INSTRUCTIONS:

For the prik bon (พริกป่น):

You can make as much prik bon as you like and store it in an airtight container at room temperature for up to a year, or until it loses its potent smell. You will need about 8 chilis (4g dried) for this recipe.

1. If you don’t have dried chilis: dry bird's eye chili peppers in the sun, in a dehydrator, or in oven on low (about 100-130F for 6 hours) until peppers are dry and crumble easily.

2. Toast dried chilis in a dry skillet on low heat until fragrant and a shade darker.

3. Remove stems. Remove some seeds if you want to reduce heat. Grind chilis using a mortar and pestle or a spice grinder.

For the khao khua (ข้าวคั่ว):

1. Toast 1/4 cup rice in a dry pan until golden brown and fragrant.

2. Grind to preferred texture—some people like it a bit crunchy to give texture to the dish, but you can also grind it to a fine powder if desired.

For the fish sauce (nam pla / น้ำปลา):

1. Whisk all ingredients in a small bowl until well combined.

For the pork:

1. Hydrate TVP for 10 minutes in a large bowl with broth and the juice of one lime.

2. Heat 2 Tbsp of a neutral oil in a large skillet on medium high. Bloom the prik bon in the oil for 30 seconds until fragrant.

3. Add hydrated TVP and cook until lightly browned. Traditionally, laab is slightly undercooked.

4. Remove from heat and mix in remaining ingredients (juice of one lime, fish sauce, culantro, shallots, and green onions) except for mint and half of toasted rice. Taste and adjust fish sauce, lime juice, and chili to preference.

5. Top with mint and remaining toasted rice. Serve with lettuce, string beans, Thai steamed rice, or papaya salad.

#Thai #cooking #vegan cooking #vegan recipe #TVP #culantro #mint #fermented tofu #shallots #gluten free #miso paste #under an hour #way less if you’ve got the khao khua and prik bon already

[nightmarist]

@argyleheir

Very good soup, one of my favorites.

I’ll give you my recipe too! Granted I never actually measure anything so proceed with caution if you’re reliant on exact measurements haha

Crush and chop garlic to taste

About a quarter of a yellow onion chopped

I like avocado oil but use any for frying the garlic and onion. Medium heat to get it hot then turn to low.

Chop 1 or 2 large potatoes and fry them with the garlic/ onion. Pinch of salt.

If you’re fast at chopping, put it to medium heat. If not keep it about medium-low to fry the potato without burning the garlic and onion.

While that fries, chop:

Celery (3 or 4 stalks)

Carrots (2 or 3)

White onion (about a quarter of a bulb)

Fresh Cilantro (maybe 7-10 stems worth? use your heart….)

Add 5 cups of water

Add 2 Chicken bouillon cubes

Add 1 beef boullian cube*

Add the celery, carrots, onion, and cilantro.

Add Herbs/spices (about 1/4 tablespoon each I think)

Basil, Oregano, Parsley, Cumin, black pepper, red pepper, paprika, crushed salt (use less if it’s table salt)

a pinch of rosemary

While that rises to a boil get 1 pound ground beef.

*I usually use a high % lean beef like 90% because that usually what I have on hand. If you use a lower % like 80% it produces more fat and you won’t need the beef boullian cube.

In a mixing bowl add the beef, a cup of rice, onion powder, garlic powder, basil, preferably crushed salt but any salt is fine

Mix by hand until thoroughly incorporated

Make little balls of meat and rice and plop them in the soup. If it’s boiling already turn it down to medium so you don’t splash yourself.

Cover and simmer for about 20-25 minutes.

Good soup 👌

#recipes #I have a tag somewhere I don’t remember what it was

[elminx]

Guys!

Because I'm the Pesto Mystic and I had never thought of this before...

Guys!!!!

Cilantro pesto.

Combine cilantro (it can be the parts that are harder to use like stems), EVOO, garlic (I used garlic scapes from my garden), and pepitas/pumpkin seeds in a blender/food processor. Add salt, pepper, and some lime juice afterward.

According to Cunnigham's Green Book, Cilantro (Coriander) is used to love, health, and healing which is pretty much the intention that I try to put into all of my magical cooking so it's a win/win.

This is a great way to use that leftover half a bunch of cilantro from the store or to use up your garden cilantro before it bolts.

I used it as a pseudo-dressing on last night's taco salad but it would definitely taste good on pretty much anything.

#witchblr #words #mine #kitchen witch #kitchen magic #kitchen witchery #pesto #pesto mystic #cilantro #coriander #plant allies #recipes #no rations because we make pesto like heathens in my house #you mix it until it looks right #kitchen witch recipes

[crumbys-crumbs]

angelic jackfruit tacos

literally unreal how good these were, i was so proud

ingredients

2 tortillas

1/2 can of jackfruit pieces

vegan chipotle mayo

3 big chard stems, cut like celery

1/2 a chard leaf, cut like shredded lettuce

1/2 a golden beet (like 1/2 a cup?), chopped into chunky ~1cm pieces

like... 1/4 cup purple onion, sliced chunky

cilantro

olive oil

apple cider vinegar

taco seasoning

salt

instructions

preheat oven to 400F

throw beet pieces onto an lightly oiled baking pan, splash some apple cider vinegar and some crackles of salt over them, stir it up and pop in the oven for... 15 min? 30 min? I really don’t remember, pls just check on them after 15 min.

heat up some oil in a pan on med-high, throw on the chard stem slices, onion chunks, and jackfruit pieces. sprinkle w/ taco seasoning, stir the mix while it’s cooking. I like to break up the jackfruit pieces a little.

turn the heat off that pan whenever you see fit, i probably let it cook for like 10 min.

when the beets come out of the oven, throw those into the pan also and mix them around, either at the tail end of the cooking or just while the pan is still hot.

once you’ve turned the heat off to the pan, toss however much cilantro you like in there and stir it up w/ everything.

heat up your tortillas on a separate pan, throw them on a plate and put a spoonful of vegan mayo down as the base of the taco. please spread it and don’t be silly.

sprinkle the chard leaf shreds down next, add the mix from the pan, and you’re donnnne.

note: my taco seasoning contains salt so i didn’t need to add any other salt to the pan mix, but definitely check whether or not that is the case for you!

#vegan #plant based #recipe #tacos #cooking #vegan food #vegan cooking #food #experiments #jackfruit

[lovemesomesurveys]

What was the last thing you spent more than $20 on? A bill. A bit more than $20. Sigh, adulting. 

Give us a lyric from a song you’ve recently listend to: “He said Cashapp or Zelle, never mind scratch that I’m gonna send you a stack just cause you fine as hell. And I said, thank you, baby. Anything for my favorite lady.”

Do you wear actual designated ‘pajamas’ to bed? I am now; it’s a short gown. It’s blue and says, “Eat. Sleep. Coffee. Repeat.” Typically, I just wear t-shirt dresses or oversized tees to bed. 

When was the last time you were tempted to do something you’d later regret? Hmm. 

Have you ever had feelings for someone who was seeing someone else? Yes. 

Have you ever had feelings for your best friend’s significant other? I’ve never been interested In a friend’s significant other. 

What color is your hairbrush? It’s gray and green. I want a new brush. I really like the Wet Brushes. 

How many times did you ride in a car today? I had my medical transport service pick me up with the gurney to take me to and from my doctor appointment this morning. 

Who was the last non-relative to call you? Some spam call. 

Are you comfortable in your own skin? No. I feel like I get so itchy sometimes and it’s an itch I can’t scratch and I just want to rip my skin off. Like sometimes whatever I’m wearing I can’t stand to have on my body cause it feels like it’s just rubbing against me and wrapping around my neck. 

That probably sounds crazy.

What are your plans for tomorrow? I don’t have any plans outside of the normal stuff. 

Are you in a good mood right now? I’m okay. I think after a few weeks I may have found the special gummies for me to help with my anxiety, pain, mood, and appetite. I have a few different ones; certain ones for certain things. I was trying to figure out what dosage was right for me and how each made me feel. I think I finally have found them. Game. Changer. 

When was the last time you had an ice cream cone? Uhhh. I have no idea, honestly. 

Did you eat breakfast this morning? Yep. I switched it up from my normal Cream of Wheat and had over-easy eggs, beans, cilantro and onions, guacamole, crema, and cotija cheese sprinkled all over. It was sooo good. 

Have you ever been in a cemetery at midnight? No.

Do you live on your own? If not, who do you live with? No, I live with my parents, my brother, and our doggo. 

How old are your siblings, if you have any? 23 and 39. 

Can you tie a cherry stem in a knot with your tongue? No.

Have you ever used your cell phone as a lightsource in the dark? Yeah, many times. 

Is your birthday in less than 6 months? Yep, my birthday is next month. 

How old will you be in 3 years? I’ll be 36. 

Do you remember who you were dating in August 2007? Yep, no one.

Why did you cry the last time you did? Mehhh, life. 

Where are your parents right now? My dad is asleep and my mom is at the gym. 

Would you rather be able to fly or breathe under water? Fly.

Have you ever had a crush on a sibling’s friend? No.

Do you know where your calcaneus bone is located? I don’t remember.

Have you donated blood in the last 2 years? I’ve never donated blood. I have severe anemia. 

What was the last free t-shirt you received from? Uhhh. I have no idea. 

Have you kissed your 10th contact in your phone? I’m not checking, but I can bet I haven’t. 

When did you go to bed last night? I think it was a little after 11PM. 

Is there anything you are looking forward to at the moment? No.

Who was the last person to piss you off? Blehh.

Are you a Scorpio? Nope. Are you an Atheist? I am not.

Are you Asian? I have some Filipino. 

Are you blonde? No.

Are you taller than 6'0"? Haaaa, no. I’m like 5′3. 

Are you fluent in another language? No, I wish I were fluent in Spanish.

Are you in the military? No.

Are you female? I am.

Are you single? Very much so. 

Are you a parent? No.

Are you an artist? No, I wish. 

Are you a musician? No. I sadly have zero talent. 

Are you an athlete? Nope, another field I suck at. I’m not athletic at all. 

Do you like winter? I love winter. The holidays, the weather, the scents, the colors, the decor, the coziness, the treats.... I love it all. 

Who did you spend last New Year’s with? My mom and my aunt. 

Did you do anything special for St.Patrick’s Day? No. I got into the whole ‘wear green’ thing as a kid growing up. I’ve had a few green beers. And my mom has made corned beef and cabbage every year for my dad cause he loves it. I personally don’t care for it.

Did you have a Valentine last time Valentine’s Day came around? No. I’ve never had one. 

What is your relationship with the last person to comment you? Comment me where?

Who was the last person to sit on your bed? My mom. 

Do you have a favorite flower? Not really. They’re all beautiful. 

What is the best gift someone can give you? What I really want isn’t something that can be bought or is even tangible. 

Was your last kiss a mistake? No. 

Would you rather be stuck on a desert island with your ex or a python? Oh hell nah, I’ll take the python! lol kiddinggg, I’d take the ex. There’s really no hard feelings there, it’d just be awkward as fuck. I’m terrified of pythons, so that’s a definite N-O.

Do you kiss on the first date? If it feels right. 

Would you rather visit Norway or BrazilI? I’d love to visit both. 

Name three objects within your reach? My Starbucks energy drink, my phone, and a notebook. 

What jewelry are you wearing? I have a ring on.  

Would you get a shamrock tattooed to your forehead for $5000? Uh, absolutely not. 

What do you smell right now? The cream of wheat my mom is making me. 

Are you very flexible? I’m not flexible at all. 

Where was your display pic taken? It was taken when Alex was at the Met Gala this year.

Do you like Chinese food? Sure. 

Where was the last place you went that was more than an hour away? Why were you going there? To the beach early last year for my dad’s birthday trip. 

If your best friend asked you to marry them what would you say? I don’t have a best friend. Or friends. 

Are you under the influence of anything at the moment? I’ve had an edible and a pain med.

Would you consider yourself open-minded? Yes.

Who was the last person to tell you you looked nice? I have no idea. I haven’t looked nice in a very long time.

Have you ever been to a nude beach? No, and I have no interest in going to one. 

What time is it? 11:33AM.

What are you going to go do now? Watch some YouTube, eat breakfast, scroll through Tumblr. I may do another survey at some point.

#personal #text #survey #surveys