#corn flour price

[wyndolls]

Recipe for Take-Out Fake-Out Pollo Con Crema Enjoy a restaurant-quality meal at home by making this Mexican-inspired chicken in cream sauce with mushrooms and red bell peppers.

#take-out #flour #refried beans #price #corn tortillas #chicken

[ultronmachine]

powder packaging machine|sugar packing machine|chili powder packing machine 

Raw material:all kinds of powder, flour, coffee, food powder, etc. Capacity:50-500kg/h https://hnjoyshine.com/products/JX-60-Powder-Packaging-Equipment.html Wechat/whatsapp:[phone]

#powder packaging machine #sugar packing machine #chili powder packing machine #salt packaging machine #sugar packaging machine #sugar packing machine price #flour packing machine #wheat flour packing machine #corn flour packing machine #coffee packaging machine

[aheathen-conceivably]

As 1932 drew to a close, the small crop field nestled amongst Strangerville’s orange hills flourished until almost every plant was ready to harvest. After years of effort, they burst to life with something even more precious to Giorgio than the riches he thought this land would bring him, because it meant everything he had believed and invested in hadn’t failed. He hadn’t failed, and for now that was worth more than the money he had hoped this harvest would bring them.

Because even with the bounty they had managed to coax from the sandy soil, attempting to sell it was near pointless, as crop prices had all but bottomed out while food costs skyrocketed. Everything they picked was more valuable on their own shelves, so for weeks on end Josephine and Zelda stood in the kitchen drying and canning anything they possibly could. 

Zelda wracked her brain for every trick her mother had taught her or poured through every book Mabel had loaned her. All the while Josephine attempted to get a handle on even the basics of preserving food, trying to follow what Zelda did without feeling like she was falling into the trap of uselessness that had nearly broken her the first time. There was so much to do that Jo thought Zelda never noticed, and she was immensely thankful as she struggled to keep up.

Only it was impossible not to notice Josephine’s heavy sighs, no matter how well she thought she was hiding them. Especially when the only distractions from their work were idle chatter and the occasional appearance of Giorgio as he sought shelter from the heat during the long hours of uprooting the spent stalks in the field.

Zelda was always glad to hear his footsteps on the porch, even if they did momentarily fool her into thinking that Antoine had returned home early. Gio’s presence seemed to immediately alleviate Josephine’s frustrations, and in turn Zelda’s guilt that she continued to struggle with this life.

But gradually, seeing them together became harder for Zelda as she grew more aware that they were the couple who had eachother at all hours of the day and night. Meanwhile she spent her days working alongside Gio as her own husband and daughter increasingly found themselves away from home, and she more frequently alone.

Until finally, when the last of the beans had been shelled and the final ear of corn ground into flour, Zelda’s resilience ran out. Her hands were sore and her mind just beginning to process that what they had all worked toward for years was now complete. It meant they would have to start all over again; the soil would have to be mended and tilled once again, the crops replanted, the water regathered, and then she would have to keep trying and trying and trying…

Josephine noticed the look on her face, and knew that her friend was lost in her own thoughts. So much so that she didn’t even notice Jo looking at her intently, watching her eyes as they fixated on the jars in front of her. She was staring at them like she had poured her very soul directly into their contents, only to realize that they were nothing but jars after all. She looked so depleted, that Josephine understood she had been wrong all along. Life here wasn’t as effortless for Zelda as her envious eyes had led her to believe; and that maybe, in giving so much to this life, she had lost part of herself too.

Jo slipped out the door without Zelda even noticing, only to return minutes later with a repurposed bottle full of clear liquor in her hand. She shut the door behind her loudly enough to ensure that Zelda would hear, and then unscrewed the cap and set the bottle on the table, hoping the smell alone was enough to bring her out of her melancholy reverie.

Zelda looked up at Jo before jumping to her feet, “Is that-is that what I think it is?”

A mischievous grin spread across Jo’s face before she shrugged her shoulders, “Gio has his sources.”

It had been a long time since either of them had drank like that, much less something so strong. At the first sip of moonshine out of a kitchen mug, both of them had wrinkled their noses and held their breath. Zelda had coughed profusely. But like most things at over 100 proof alcohol, each sip burned less and less, so that by the time Antoine and Violette returned home, they stayed outside with Giorgio playing around the fire and assembling corn husks into dolls, leaving the increasingly intoxicated women inside the house to laugh and talk to their heart’s content.

Only the more they drank the more Zelda couldn’t hold back the question that had been on her mind for months, filling it with guilt every time she saw Josephine struggle. But slurred and emboldened by the liquor she couldn’t even taste anymore, she felt it come to her lips before her mind even registered it, “You’re happy here, right?”

Fuck. Maybe she could blame it on the moonshine once Antoine found out. Once Gio knew. She had asked her mid sip, and Jo seemed to keep the cup raised to her lips for a moment longer than necessary before she lowered it back down and looked away, “I..I think — I’m happier, at least. I’m trying…”

Zelda sloshed what little liquid was left at the bottom of her cup, the alarm bells in her head numbed by the buzzing sound that had settled there since her fifth sip, “You know that, that if it’s ever — if you’re ever unhappy here, I’ll support you no matter what you do, right, Jo?”

Josephine returned her looked curiously and Zelda’s heart sank. Did her eyes look sober? Angry? Had she said too much and ruined all of their lives? Over and over again she and Antoine had talked about it, how to let Jo know that they were there with her, for her, without her finding out they were keeping Giorgio’s secret; because Zelda knew just as well as Antoine did that she was likely to view all three of them as her betrayers, and so it was even more likely that she would run now than if they had just told her from the beginning.

Then if she ran, there was no way to guarantee that Gio wouldn’t blame them, or that Antoine wouldn't insist on leaving with his sister. Then where did that leave any of them, especially her daughter who had only just learned to call this place home?

But the moonshine seemed to work in Zelda’s favor, and Jo’s curious expression broke into a smile and a small disarming laugh, “Of course, silly. As I would for you. You’re my sister, after all.”

Jo reached her hand across the couch, swaying slightly amidst the flowery patterns beginning to spin before taking yet another sip of moonshine. Zelda reached forward to take her extended hand in her own, the warm touch doing little to allay her own guilt, “My sister.”

#1932 #sims 4 historical #ts4 decades challenge #ts4 historical #sims 4 decades challenge #the darlingtons #sims 4 legacy #ts4 legacy #sims 4 story #ts4 story #1930s #Zelda darlington #Josephine Duplanchier #Giorgio Mistretta #Antoine Duplanchier #Violette darlington

[remembertoeat]

Dinner Recipe: Orange Chicken

TIME: ★★✰✰

PRICE: ★★★✰

EASE: ★★★✰

CLEANUP: ★★★✰

The original recipe I learned off of is meant to be a dupe of a now discontinued Applebee's dish that I loved. It takes about 1 hr but I have since streamlined it so it takes more like 30-40 minutes. It flies by if you have your ingredients set up in advance! Even so, if you have the time or motivation, I'd recommend trying the original recipe as written first!

This recipe takes longer if you decide to fully fry the chicken, but you can totally skip the fry step and just cook it if you want!

While I like using a lot of fresh produce (I'm a veggie fiend,) you could easily cut down on the cost by using frozen stir fry veggies. Hoisin sauce is pretty important to this recipe though, and a bottle can be like $5. HIGHLY recommend having it in your fridge anyway, though, if you like Chinese food!

The recipe is fairly easy, though I think the original recipe makes it seem more complicated than it is. I can kind of wing it at this point, but it took a couple passes.

Cleanup can be fairly quick, but there will likely be things that touched raw chicken that need special attention and the sauce could be annoying to clean depending on what kinda pan you used.

Ingredients:

Chicken (I’ve made it with breast and thighs) 2 breasts? For leftovers.

Cornstarch

Oil for frying

Garlic

Preferred veg (broccoli, carrot, frozen peas, and bell pepper is what I use!) About 1-2 cups total, depending on how much you like.

Sliced almonds

Rice

IF you want to fry the chicken, you will also need an egg and flour (and more oil)

For the sauce

Orange juice (1 cup)

Hoisin sauce (½ cup)

Brown sugar (¼ cup)

1. Cut the chicken into preferred bite-sized cubes/strips.

If you want to fry it, mix a 1/2 cup of flour with 1/4th cup of corn starch in one cup. Then use a fork to whisk the egg in a separate bowl. Dunk each piece of chicken into the egg, then into the flour mixture before putting it into the pan. (You can do a light crisp instead of a fry by JUST coating your chicken in cornstarch. It takes a lot less time!)

Cook it up in a wide pan with about 1/4th"-1/2" vegetable oil, REMOVE THE CHICKEN FROM THE PAN (place it in a paper-towel lined bowl to absorb some of the residual oil)

2. Drain MOST OF (but not all of) the oil. Be sure the pan isn’t too hot, then cook some minced garlic (I do onion, too.) Once the garlic starts smelling good, add the sauce ingredients and simmer it until it begins to thicken.

3. Tossed your chopped veg into the sauce and cook it for a bit in there until the sauce begins to thicken around it. If I feel I didn’t make enough sauce, I’ll alternate between splashing some orange juice in and adding a little more hoisin sauce.

4. Add the cooked chicken back in and mix it with the veg/sauce. Serve it on rice. Top with almonds, orange slices, sesame seeds...or nothing! Whatever floats your boat!

Leftovers: This could make SO many leftovers depending on how much chicken and rice you add to it! But I wouldn't recommend freezing it! Try to eat within 3 days of cooking!

For the full, original recipe (probably with better instructions,) check out Applebee's Crispy Orange Chicken Bowl from Food . com

#food #chicken #recipe #dinner #orange chicken

[daisy-mooon]

The British government says that inflation isn't "that bad".

I have coeliac disease and am physically unable to digest gluten or wheat. I have to eat food made of corn flour, and it's already four times more expensive than food made out of wheat flour. Inflation has made it damn near impossible to find ordinarily priced food that I can actually fucking eat, because all the cheap alternative stuff designed to help people save money have a shit ton of wheat it.

Next time the government wants to tell me that inflation isn't "that bad", I want them to live on a gluten free diet for a week with an average weekly wage. Maybe then they'd fucking understand that just because abled people can cope with inflation, it doesn't mean disabled people can.

Fuck the UK government. Fuck the monarchy as well.

#just fuckin pissed #i hate my government so much #uk #united kingdom #britain #england #british monarchy #monarchy #british government #government #fuck the government istg #english government #united kingdom government #coeliac disease #celiac disease #celiac #gluten free #allergies #disability

[bradshawsbaby]

Fall & Halloween With The Bradshaws

Pairing: Rooster x Wife!Reader

Author’s Note: Happy Early Halloween! These are just some headcanons I wanted to put together about how the Bradshaw family celebrates the season!

Warnings: Nothing but warm family fluff.

- Fall is always a big time of year in yours and Bradley’s household. It’s your favorite season, as evidenced by the way you decorate the house from top to bottom and cram as many fall-themed activities into your family’s schedule as possible during the months of September, October, and November.

- Though the temperature in San Diego rarely dips below 60 degrees during the autumn months, that doesn’t stop you from lighting as many pumpkin and apple scented candles as humanly possible, and snuggling up under cozy throw blankets with fuzzy socks and warm mugs of hot apple cider in hand. Bradley often teases you that San Diego could be experiencing a heat wave, but you’d still stick to your thick scarves and cable knit sweaters if the calendar says it’s fall.

- From the time you were dating, going apple and pumpkin picking and visiting as many fall festivals as you can find within a fifty-mile radius have been major traditions for you and Bradley. He loves how happy just the sight of a haystack or a pumpkin patch can make you.

- Once the kids come along, trips to local orchards and farms become all-day family affairs. Goose, Lydia, and James love running around, trying to see which one of them can collect the most apples, and choosing the best looking pumpkins to take home and carve. The kettle corn, pumpkin donuts, and other sweet treats you allow them to indulge in don’t hurt either.

- Speaking of sweet treats, baking in your house gets taken to a whole new level during the fall. While you love baking all year long, your recipe book for autumnal treats in particular is thick and extensive. Some of your family’s favorites include your cinnamon crinkle cookies (Bradley loves them with extra cinnamon), warm apple crisps, pumpkin chocolate chip muffins, chocolate pecan pie, pumpkin tarts, and homemade apple cider.

- On the weekends, or whenever the kids are home from school, they love being able to help you in the kitchen, measuring out the ingredients and blending them all together with your gentle guidance. It usually means a much larger mess in the kitchen, but it’s a price you’re gladly willing to pay to see how much joy it brings them.

- Bradley often tells you that one of his favorite sights is when he comes home from work to find you and the kids in the kitchen, laughing and singing and covered in flour from head to toe. “It reminds me that I’m the luckiest man in the world,” he whispers to you, his kiss letting you know just how much he means it.

- Each fall, you and Bradley make it a priority to take the kids for a visit to his hometown in Virginia, where they get to spend time with Bradley’s family and where you get to visit Goose’s and Carole’s graves as a family. The weather is always so beautiful in Virginia at that time of year, and you know how much it means to Bradley to get to visit and spend time with his parents in such a peaceful place.

- Halloween movie nights are something that you and Bradley have been doing since the very beginning of your relationship, and it’s something you continue with your children. You were never a big fan of horror movies, so you usually stick to the more wholesome, family-friendly classics. Halloween isn’t allowed to come and go without you all having watched Hocus Pocus, Halloweentown, Casper, Double, Double Toil and Trouble, Scooby Doo! and the Witch’s Ghost, Under Wraps, and other beloved movies from yours and Bradley’s childhoods.

- When it comes to Halloween costumes, you and Bradley always dress up together. Some of your favorite couple’s costumes have included Rick and Evy from The Mummy, Squints and Wendy from The Sandlot, and Kenickie and Rizzo from Grease. Before the kids were born, the two of you would usually attend Halloween parties at The Hard Deck, where you once even won for Most Creative Couple’s Costume.

- Dressing up for Halloween becomes even more fun once Goose, Lydia, and James are born. You put a great deal of time and effort into picking out the perfect costumes for them when they’re babies, even making some of their costumes yourself.

- Each one of your children dresses up as a little rooster for their first Halloween in honor of Daddy’s call sign, sharing the same costume among the three of them with minor tweaks for sizing purposes. They’ve also each had a year where they dressed up in a tiny flight suit and baby Aviators, which Bradley always finds hilarious. You have plenty of photos of him holding each of your children, the two of them clad in matching flight suits.

- As the kids start to get a little bit older, you’re able to plan some fun family costumes to wear together. Some of your favorites over the years have included The Addams Family (before James was born, so you and Bradley were Morticia and Gomez, and Goose and Lydia were Pugsley and Wednesday), 101 Dalmatians (you and Bradley were Perdita and Pongo, and the kids dressed up as the puppies), and The Incredibles.

- Once all the Dagger Squad members start having families of their own, Halloween becomes a major spectacle. All of you get together to take the kids trick-or-treating, and then head back to Mav and Penny’s place for a little end-of-evening party. The kids get a massive sugar rush from all the candy, then end up crashing all over the couches and floor, while the adults get to enjoy some spiked apple cider and time to just relax.

- Whatever activities you and your family are doing, you always make sure to take lots of pictures and organize them into photo albums so that all of you will be able to look back on the fun memories you’ve made together as a family. You know how special the pictures are to Bradley, in particular, who always carries them with him when he has to travel for work.

- Despite how much you try to plan and do, you can honestly say that your favorite fall memories are the small ones—the sound of your children’s laughter as they help you bake cookies in the kitchen, their squeals of delight as Bradley lifts them onto his shoulders to help them reach for an apple dangling from one of the tall branches in the orchard, the feel of your husband’s strong arms wrapping around your waist as you stand at the sink in the kitchen after baking some small treat, the smell of cinnamon that somehow manages to cling to the air in your home all season long.

- While you claim that fall is your favorite season, the truth is that any season is your favorite, so long as you get to spend it with your favorite people by your side.

#the bradshaw family #mr. & mrs. bradshaw #bradley rooster bradshaw #mrs. bradshaw #rooster x reader #rooster x wife!reader #x reader #x female reader #top gun #top gun: maverick

[fumblingmusings]

You ready for the most niche thing ever but hey this is what we do here you just have to bear with me as I take 3,000 years to get to the point because learning more about the repeal of Britain's Corn Laws in the 19th Century the more it's just a microcosm of that oh so blessed North American Triangle of Britain and America making deals and Canada going hey wait a second dynamic. Poor Mattie playing second fiddle at... nearly every interaction involving these two.

So. Corn. The Corn Laws were passed after the Napoleonic Wars by Britain to keep prices high for domestic producers, of course making lovely profits for landowners, rather than the farmers who actually grew the stuff. It also prioritised colonial grains, so Canada got a boon with its wheat and flour. Nice example of Mercantilism right there.

The problem wassssssss by the 1840s you have the Irish Famine, food prices are too gosh dang high, no-one has disposable income because factory owners are cutting wages wherever they can, and it's so blatantly obvious that this system only profits the top 10% of British Society. There's no shortage of food, it just costs too fucking much. Ireland is starving and the government is sitting on their hands being useless.

A lot of pressure later, Free Trade is favoured over Mercantilism, and the Corn Laws are dropped. Britain can start importing wheat, barley and other cereals form the cheapest supplier: the US. This is not coincidental that the main MP pushing for their repeal - Richard Cobden - was a massive fan of the USA, doing a lot to try and get the two countries to be friendlier to each other. He subscribed to the 'the more economically entangled you are with another country the less likely you are to fight them' which... has its truths.

So... cheap bread good? So that's one thing.

EXCEPT Canada got completely screwed over since they had gotten priority for any externally grown grain for most of the 1840s - causing a bubble in their market. So when the Corn Laws got repealed and it was open season to the cheapest supplier much of Canada's businesses went bankrupt and following series of unfortunate events semi related to corn people burnt Montreal's Parliament and the capital moved to Toronto and it gave yet another push towards Confederation in the 1860s.

So that's a second thing.

It also kind of screwed over the domestic UK farming industry as the age old 'why buy domestic expensive if foreign cheap?' came into play and another wave of emigrants move to the US and the Dominions in the second half of the 19th century because being an agricultural labourer ain't what it used to be (like 100,000 of people with those jobs 'vanish' from the census within ten years, going to the city of abroad). The fact that, compared to 1830 where Britain imported just 2% of its grain, to the 1880s where it was 45%, (65% for wheat)... Uh-oh.

So that's a third thing.

ALTHOUGH, this did have another side affect of ensuring Britain could not get involved in the American Civil War like okay yes the South was very much banking on the need for cotton to push Britain to intercede but psych! The working class people of Lancashire are braver than any Confederate solider and refuse to work with cotton picked by enslaved peoples and would literally rather starve. Especially as, at that point 40% of the wheat people ate came from Northern US states. What's more important? Bread or cotton?

So... that's a fourth thing.

Anyway. Corn.

Sorry I had to make use of an out of date meme.

I'm just fascinated by how domestic actions can still massively impact other nations... Arthur doing the right thing for his people by lowering bread prices indirectly fucks over Matthew but also protects Alfred down the line. Like... urGH! You know?

#follow me for more stupid not entirely correct history ramblings with the hetalia lens slapped on #hetalia #op #historical hetalia #hws england #hws canada #hws america #headcanon

[taxevasiontactics]

The Godmother's Godchild [2] - This Town Ain't Big Enough for Anyone, Really

Synopsis: The problem with a small town is that you don't really have a lot of options in places to go. You keep rubbing shoulders with Peppino, much to his continued frustration, and end up overextending just the tiniest bit. Damn kids. Damn helpful instinct.

Warning: Description of a Minor Wound

Your prediction ends up coming true the very next morning.

To avoid a repeat of the night before, you go grocery shopping. As you’re driving down the tight, one-lane-in-either-direction road, you note a few things. The town was built before cars were a staple of life. It’s smack in the middle of farmland; even if it’s no corn hell, the miles of emptiness and cow fields take up the majority of your trip’s vistas. There are no big warehouse superstores, no fast-food chains, and no corporate names in sight. The grocer in town (the only one) is a mom-and-pop gig, as is every other storefront in sight. It’s charming in its own way, but you feel like you’ve wandered onto a retro show when you stop inside. Linoleum floors, buzzing lights, an old cash register that goes “ding” as the middle-aged clerk pulls on its lever. Even the people shopping around you know each other. You can feel the looks as you pass. They’re probably gossiping about the newcomer, as nonthreatening as you try to make yourself with nods and smiles.

That’s what makes Peppino stick out like a sore thumb when he appears around an aisle’s corner. You try to say hello, but the moment you turn he bolts out of sight as quickly as he came. He’s surprisingly fast too, going from near standstill to a sprint in the blink of an eye. The same thing happens as you’re perusing produce, then while checking canned fruits. Even the baking aisle is not free of a near encounter with the man. Your entire shopping trip is plagued by near-misses, disappearing the moment you even try to approach.

You finally get a chance to talk when you push your cart behind his at the only checkout lane. Looks like the man’s ditched the tank-top-t-shirt getup for now, swapping it out for zip hoodie and t-shirt instead. He pointedly does not look your way. He has a lot of food in his cart: flour, vegetables, cured meats, and a few herbs. And tomatoes. Lots, and lots, and lots of tomatoes.

“Stocking up for the day?” You ask the open air. Peppino tenses like he was hoping you would ignore him too.

“Yes. Every day, as fresh as it gets…”

You nod. “Where I used to live, every pizza place bragged about using only San Marzano tomatoes. Authentic Italian style, or something.”

He seems to take great amusement at that, scoffing and muttering a string of his own authentic Italian. This apparent blasphemy is enough to knock him out of whatever timorous behavior he’d subconsciously assigned to you.

“They wouldn’t know real Italian food if it came and smacked them in the face. Why would you need canned tomatoes when fresh ones you can make just as good, for less?” He picks up one of the red fruits for emphasis, waggling it in front of you. “You don’t need fancy things, no, you just need to know how to make it right.”

The clerk clears her throat, holding back a smile. “Mr. Spaghetti?”

“Oh, scuzi, sorry…”

He rummages around in his pockets, pulling out a coupon book. They exchange papers and knock down prices for nearly every item in his cart. You get the feeling that this is a practiced dance between them – either because the clerk is used to penny pinchers, or because Peppino makes a habit of being one everywhere he goes.

He waits while she gets through your cart, raising an eyebrow at its contents. You catch it, raising your own eyebrow. It’s nothing out of the ordinary, you think. Quick fridge fill-ups, low-effort meals, and snacks.

“What?” Genuinely, you don’t know what he could criticize here.

“Don’t you think you should…” He waves his hands in the air, searching for the words. “Get some things better for you? No one can survive on cereal and- and chips, and whatever other little filler foods those are, no?”

“Questioning my ability to run after a cat on a handful of cereal, are you?” You tease.

Peppino makes a sour face, and you snicker. You decide against playing Misery Olympics and telling him about how you usually eat at work. Based on your past two encounters, he might find something else to yell at with your diet of coffee and granola bars. This is cheating­, for you. The clerk finishes, you pay, and you wheel out with your pantry goods. Peppino follows along, bags in hand.

“You seem to care an awful lot all of the sudden, considering I nearly made you crash and poked fun at your name,” you wryly reason.

“You are doing the exact same thing!” He runs ahead of you, somehow pointing at you in accusation despite the three heavy bags in his offending hand. “I’m just trying to be polite before you decide to turn me into a toad, or whatever it is you people do!”

You sigh, opening up your truck’s door and loading up your groceries. Exasperation runs through you in a moment, despite how outdatedly funny his worry is. A toad? So that’s what last night was about.

“Correction,” you start, “that would be the school of transmutation, an entirely different career path that I didn’t study. I’m from a school that primarily focuses on helping things reach a state they naturally can faster, and with less error.”

You close the door, leaning back against it with your arms folded. The more you’ve ranted, it seems, the more Peppino has shrunk in on himself. A little part of you is satisfied to see his accusations addressed and overturned.

“Even if I did know how to make polymorphic potions,” -He cringes. You continue- “you would have to absorb it somehow for it to have any effect. I promise, cross my heart, that I won’t try to turn you into a toad, an inanimate object, or anything else you might be afraid of.”

The frown on his face grows even more as he continues to grumble, “And why would I have any reason to trust you?”

“You don’t.”

You hop into your truck, catching Peppino’s frown get momentarily wiped off in bewilderment. Pleasant assumption? Unpleasant conclusion? You don’t know, and the ice cream in your groceries is going to melt if you stick around for much longer.

“You either trust me or you don’t. For the record, though?” You give him one big, cheesy grin as you start the engine. “The pizza was really good, and I can’t get any more if I turn you into something weird. Goodbye, Mr. Spaghetti!”

Peppino’s face turns bright red, one finger lifted to inevitably retort, deny, or chew you out. You peel out before you hear whatever else he has to say, riding the high of getting the last word in all the way back.

---

You’ve hit a wall in terms of preparing the property for sale.

Clue 1: the cottage was not cleaning itself.

There are many good things about magic cottages. They’re usually enchanted to take care of themselves, Aunt Marian’s was no different to your expert senses. You were still hit with a lungful of dusty air when you first walked in, yet thought nothing of the thin layer that covered many surfaces.

Clue 2: the cottage did not repair itself.

A few days after the grocer encounter, you tripped over a floorboard. It wasn’t like that before, you don’t remember breaking it in any way while organizing, but you knew for certain that the culprit behind your thrown plate of toast (which you were looking forward to, by the way) was the curiously crooked board. You blamed it on a shifting foundation and ignore it, trusting it to go back in place eventually.

This morning, a mere two days after the tripping incident, you went to get a glass of milk. Where you expected chilly cold fridge air, you found a slightly-cooler-than-room-temp puff of air from within the dark, metal cabinet. Luckily, nothing had spoiled yet, but you aborted your search for milk in favor of not tempting fate by quickly slamming the door shut again.

Clue 3: the cottage no longer provides power to anything inside.

You can only assume that Aunt Marian tied herself to the house. When she passed, the enchantments slowly faded away from lowest to highest priority until it ultimately failed you and your milk. You can’t make a change to the spellwork yourself, nor are you going to assume the future owners will have any idea how to fix it either. With this in mind, you go to the library with sleeves rolled up both metaphorically and physically. You’re stubborn enough to try keeping the cottage as it is, intent on not shelling out goo gobs of money on modern conveniences. You’re set on making your own solution to the problem.

You want to substitute natural magic with alchemy. A constructed power well, with properties you pick. Of course, this means you have to turn to the dreaded art of transmutation to make this work.

Arming yourself with a mind-numbingly dry book from the bottom of an overstuffed shelf and a bottomless bag rescued from the same pile, you walk through the nearby woods in hopes of finding the proper ingredients for your idea. Though the smell of greenery and life around you are refreshing, the mugginess and uneven ground are not. You thank Aunt Marian mentally for her foraging lessons during the hot, humid days of your youth. Then you yell at her for leaving the cottage a fixer upper.

Your mind wanders as you walk and search. Maybe this is some higher power’s way of punishing you for being a flippant idiot with Peppino. You don’t know transmutation, you said. You don’t know how to change the properties of anything, let alone turn a person into a toad! Fine, the higher powers huff to your inverse Arachne self, if you don’t know transmutation you’ll be made to learn it.

Still, you wonder and wander, what’s Peppino’s problem? Sure, you did laugh at his unfortunate name, you inconvenienced him majorly on the road, but you haven’t directly done anything that would be interpreted as hostility. He seems to immensely distrust you on principle. Aunt Marian, as far as you know, wasn’t much of a Beauty-and-the-Beast godmother, doling out curses on the deserving to teach them a lesson. Maybe he’s a staunch mundanist. Maybe he just doesn’t like new people in general. Ha ha, you think, if your godmother was the just-punishment type, he probably would have been a toad a lot sooner had they met.

Your train of thought is upended by a sudden wailing echoing through the trees. You hurriedly stuff your most recently plucked mushroom into the bag, making your way towards the sound.

“Oh my god oh my god oh my god-“

“Okokok calm down it’s ok-“

“MY LEG HURTS MY LEG HU-U-U-RTS!”

“I told you not to let her go up there!”

“I told her not to go up there!”

“Then why did she?!”

“I don’t know!”

You find a pair of kids underneath a tall tree, arguing over a little girl. She’s clutching a bloodied leg, sobbing as the red drips through her fingers. You can’t see the damage clearly from between her dirtied hands as you walk up, shouting to get their attention. The children stop their bickering when they realize an adult has come out of the literal woodwork. Reactions flipflop from confused relief to bracing for trouble.

“I know I’m a stranger, but I can help.” You introduce yourself right away, adding on for good measure, “I’m a doctor. Can I take a look at her?”

Your credentials do the trick, and the kids immediately blab to you about what happened as you set to work. Marnie (the little girl, you presume) went into the tree to grab a new branch because they lost their old dousing rod in a river when Thomas tossed it right in (the older girl, Aggie, points at the boy of the pair) to try and see how far it would go to save them time on finding a new well.

“I didn’t mean to lose it!” He shouts back. “I thought it would work!”

You don’t have the heart to tell them that dousing rods don’t work anyways. As they continue to tell their tale of how and why Marnie was in the tree, your triage reveals that she’s scraped herself up pretty badly. Your extra bottle of water from within the bottomless bag washes away enough blood and debris to see that there is a large abrasion covering the majority of her left shin, irregular around the edges and still bleeding. You assume that this came from the actual impact on the ground. Her arms are bruised and present similar, if more minor, scrapes in small patches. You gently convince her to let you feel her limbs, finding nothing shifting where it should not.

“Good news,” you tell her, “I don’t feel that anything is broken.”

The big sister breathes a huge sigh of relief. She hits Thomas on the arm with an even fiercer scowl than before. “You are sooooo lucky! SO lucky my sister is ok!”

“Ow-! Ow! Hey! I’m sorry! I said I was sorry! Aggie stop!”

Digging in your bag, you once again thank Aunt Marian for lessons on being prepared. You treat Marnie with a field salve mushed together with items you’ve already collected after cleaning her hurts again, then bandage her up. Aggie looks guilty. Her cheeks puff outward like a frog’s and her hands grind into each other.

“Daddy said that no work goes unpaid, but we don’t have any money. Doctor, um…” (You get the feeling she’s already forgotten your name, you let that slide too.) “Is there anything we can do to pay you without money?”

Your heart hurts to see a kid try and take on responsibility. You quickly wave off the offer, “It’s fine, I was just helping out.”

“Daddy said we can’t!”

Honest to goodness, you hate trying to reason with kids. They’re not like adults, they can go on being just as stubborn as you. You’ll make no headway in convincing Aggie that, truly, you are ok with not being paid this time. Small town values are something else. The kids have had a rotten enough afternoon and you, the adult, feel like going out of your way. It also presents a unique opportunity to knock two birds with one stone.

“Alright, alright,” you mutter, pulling out your phone. “You can do one thing to help me out. I was going to have lunch all by myself, this afternoon, but…”

The kids pipe up quicker than you can finish. “We’ll help!”

“Oh, good! That’s a relief. You’re going to be doing me a big favor by coming along.”

You search up the address for Peppino’s Pizza.

---

A metal bell rings overhead when you walk through the façade’s door, alerting your favorite Italian to customers at the door. If you didn’t know the owner is as authentic as they come, you’d laugh at the incredibly stereotypical black and white tile in combination with red, white, and green décor. You watch him emerge from the kitchen with a great big cloud of flour as you usher the kids inside. You might even call him eager to greet his patrons from how fast he gathers up a notebook and pen.

“Salve! Welcome to Peppino’s Pizza, how can I help-“

It dissolves the moment he realizes it’s you standing in his empty restaurant. The click of his pen is a little too aggressive to be anything else but annoyance at your presence. Still, he can’t immediately start getting sour with the three kids here. Good, your secret weapon is working.

“Heyyy Peppino.” You come up to the counter, stretching your greeting with all the casualness you can muster. Your gaggle of kids follow suit, heads peeking over the counter. “How’re you doing?”

“Just fine.” He scans over the tiny crew, pausing on Marnie. “What happened to the little one?”

“Tree.” You shrug.

“It was a really big one,” she supplies.

His concern runs out and he taps his notepad impatiently. “So, are you going to order something, or are we going to stand here all day?”

You turn to the kids, gesturing to the faded plastic menu over Peppino’s head.

“Pepperoni!” Thomas shouts first.

“Peppers and sausage!” Aggie exclaims next. “I just want cheese…” Marnie mumbles.

The chef raises a brow after he finishes writing their orders down, leaning over the counter. “All on the same pie? Or are you going to make Peppino cook three separate pies? Eh?”

He has an exceptionally large amount of geniality for them when compared to his stiff behavior with you. You’re almost surprised – you didn’t expect it to work this much.

They look back at you. You shrug. “One small for each won’t hurt.”

“And what about you?” He turns away from the notebook to focus on you. You notice it’s less than a glower, so that’s a start. “Do you want something too?”

“Same as last time. Can’t beat a new favorite.”

He writes that down too, punches the total into a machine that you think is from the 90s, and charges you out. Four pizzas and drinks; not exactly chump change when ordering for everyone, but it’s a good deal cheaper than what you’d get back home. While Peppino heads in the back to get your orders together, you pull out the heavy book from your bag once again and settle with the trio of children in a faux leather booth. Their chatter becomes background noise as you read on, unentertaining paragraphs beginning to make more sense.

By the time you’ve finished getting a beginner’s grasp on the concepts and mechanics needed for your ideas, Peppino’s coming out with two pizzas on either arm. You’re a little impressed by how he can balance all of them at once without burning himself. So are the kids, apparently, because they’re shouting and clapping as he slides them towards each recipient over the table.

“Yours, pepperoni, pepper and sausage, and” -he takes a moment to flourish an extra spin for Marnie’s pan, who is the most impressed of you all- “cheese. Buon appetito.”

Thomas immediately digs in without a care for burning his tongue. Marnie’s hands are more careful thanks to Aggie’s help. The older sister only gets one bite for every two of Marnie’s, but she manages to take huge bites that even the difference anyways. All three of them parrot their thanks to the chef in charge between the feral bites that come with kids really enjoying their food. Peppino lingers for a second longer than he should. You follow his line of sight directly to the book in your lap.

“If you’re trying to understand what any of this is saying,” you wryly comment, “trust me, so am I.”

His gaze jerks upwards, concentration turning to yet another frown. “What is this?”

“What’s in the book?”

“Yes, the book.”

“Oh. Yes, the book, the book I am currently reading.” You hold it up and make a show of flipping the cover around for him with a smug half smile. “The book that contains information about transmutation. This book.”

You can see it. The conversation from a few days ago is turning over in his head. The kids stop eating for a moment to watch the adults talk. You feel yourself get a mirthful joker’s kick out of watching the mental journey turn wary curiosity into mounting paranoia.

“For… what?” He asks, composure holding back whatever horrors his mind is undoubtedly conjuring.

You can’t help yourself. You set the book back down in your lap matter-of-factly, opening it up to the page of polymorph potions. “To turn you into a toad, of course.”

Peppino gets out of reach in a surprisingly coordinated backstep shuffle, punctuated by a barely restrained noise that you really can’t categorize as anything but a “yelp”. The poor man’s hat slips from his head when his back cracks against his own counter in hasty retreat. The kids laugh at his expense – as do you, though less loudly and 100% less jeering.

“You said that you could not be trusted, but I did not think that you would do this right in my face!” “I’m sorry! I’m sorry!” You hurry up your burst of laughter, getting up and setting the book down. He doesn’t accept any of your help, even when he winces. “Sorry! I’m joking! I swear! I’m joking!”

“Merda!” Oh, now that was a curse word you recognized. So did the kids if the resulting chorus of gasps is anything to go by. “I don’t want any more of your jokes, they are the worst jokes!”

Peppino grunts and hunches over for longer than he should. You feel the fun drain out of your stomach. You got him hurt with your fun and games, overreaction to sarcasm or not. He sits with a heaviness that betrays the pain he’s in.

“That was my fault. I’m sorry.” You catch sight of your bag. You can apologize for it in action, here and now. “Look, cross my heart, no more jokes.”

“Ech, easy to say!”

Your mouth presses into a line before you continue, “I want to make it up to you, but you’ll have to trust that what I make is, indeed, something that will help you.”

His head snaps up to meet you eye to eye. You know that he really has no reason to trust you after three mean jokes in a row, nor any reason to stay nice. The slew of heated words gets chewed behind his drawn-thin mouth, mustache working side to side. It never comes – he waves his hand dismissively.

“Do whatever you want,” he grumbles, “it can’t be worse than what I already have.”

You take the chance before he changes his mind and go back to the booth for your bag, motioning for the kids to keep eating. Your pizza will probably get to a gooey lukewarm by the time you’re done, but that’s the price you pay. Ducking into the kitchen (you can see Peppino almost protest before you get in), you quickly get a small pot, fill it with water, and set to work. Plants, fungi, minerals. Ground, sieved, boiled. It’s easier than the mash you made for Marnie’s hurts from years of experience; still, it never turns out exactly the maroon Aunt Marian tried to push you towards. You pull the pot from the heat, strain it into a coffee mug, and bring it back to Peppino.

He eyes you skeptically. You motion to the white porcelain wordlessly. He sighs, takes its handle, and samples with a small, hesitant sip.

“This is tea,” he deadpans.

“That’s alchemy,” you retort. “If it’s bitter, honey always helps.”

“I don’t even feel better, what is this? You studied to make tea?”

Sarcasm, you realize, does not feel as good when you’re the one being sassed. You feel your own annoyance growing in turn. “I studied to learn what was safe to put into that ‘tea’, in what dosage, and in what combinations. Specifically, so that it will not kill anyone.”

“Oh, I see, yes that is something that is worth a whole school.” Peppino’s back straightens as he goes on rolling you over the coals, draining the mug halfway in a single pull. “Magic tea. I could have gone to school to learn how to cook when I already knew how from learning at home.”

You both realize a moment later what happened. Peppino scowls and slouches again. You regain the upper hand in smugness, leaning over the counter with an elbow for support.

“Magic tea?” You cheerily repeat. “Ok! You made your point.” He gets up, shooing you from out behind the counter. “No customers back here anymore!”

You laugh as you go back to your lukewarm pizza and giggling children.

---

You take Thomas, Aggie, and Marnie back to their homes in the truck after you all retrace your steps through the woods. Incidentally, they happen to live on neighboring farms. Aggie and Marnie’s parents thank you profusely when you drop the girls off. You’re thankful the salve has done its job by the time they go back, neither of them has to explain what never left a mark. Thomas’ mother, on the other hand, gives her boy hell for staying out so late and not telling her, then makes him apologize for making you take him home.

You feel fulfilled after today’s work. Tired from all the hiking but fulfilled. You helped some people, you got some headway in repairing your repute with Peppino, and you got a good meal out of it. There’s even half a pizza for you to heat up later. You're not sure why you keep trying with him, anyways. You don't think on it very long either - chalk it up to liking the food.

“Miao.”

You’ve heard the same pitiful, damnable noise before on your first day here. When you open the front door, lo and behold, the same tabby is sitting on the porch.

“Miao,” it squeaks again.

“I’m not falling for that.”

“Miao.”

“I already told you once, I’m not helping you again. You’ll just tear my trash bags open.”

“Miao.” It looks up at you with sad, wide eyes. You sigh.

“Ok, you make a convincing argument. But this is temporary, got it?”

“Miao.”

Somehow understanding the agreement, the cat weaves through your legs and into the cottage. You follow after it to sacrifice one of your tuna cans for its dinner. Ha ha, you think to yourself for the twelfth time today. Maybe you want to make friends with Peppino because you're a sucker for helping stray animals.

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

is peppino more of a kicked puppy or a wet kitten? vote now, call 555-NOISETV. that's 555-664-7388, NOISETV (totally legitimate number). i'm not entirely happy with this one, but at least you're getting good pizza out of it. enjoy.

#peppino spaghetti x reader #peppino x reader #pizza tower x reader #the godmother's godchild #tax writeoff (fic) #watch i'm going to find a billion more mistakes reading this again later lmaoooooo #i'll add navigation links later i'm lazy

[alpaca-clouds]

Bread around the world

Let me be a bit cliché German today. Let me talk about bread. Because we Germans are fucking obsessed with bread, as it is so often parodied by folks from other countries. And yes, this is true. The rest of the world does not understand why sour dough is so much better than this horrible bland white bread you guys eat!

*coughs*

But... Did you know that bread is a thing that shows up throughout so many cultures and throughout human history in so many different forms?

But for that we gotta talk a moment about what even is bread. Because some folks do define it as something that needs yeast and some sort of corn within the European sense of the word.

A more general definition, though, is that bread is a food created by mixing some sort of flour with a liquid and then cooking this mixture until firm.

Which is what I will go by here. So... let me talk bread.

What little German pride I have asks me to start this off with sourdough bread. Which since the pandemic started a lot of people have learned to make. Instead of using some poor form of yeast, the yeast is won by leaving a very liquid mixture of flour and water (and at times malt) out in the open for a couple of days, so that yeast from the air can settle in the mixture. This mix is then added to more flour and water and kneaded, rested, then kneaded again, to develop it texture. It is then baked as a loaf.

Now, this way of making bread dates back forever. Because we have found old sourdough bread that is almost 6000 years old. It was probably white spread across the ancient world.

The probably most German version of sourdough bread is pumpernickel, which has been made with a very coarse rye flour. In fact the city I live in is quite famous for the pumpernickel bread here.

Funnily enough, pumpernickel was originally the bread of the poor and those, who were doing religious penance, because while it is super healthy, it is a) very cheap to make (not that you would know looking at the prices it is sold by today) and b) not that tasty, as it just has a very, very strong and rather bitter flavour.

But in the middle ages rye was the cheapest kind of corn around. So... pumpernickel was the thing they made.

Borodinsky is another rye bread - this one from Russia. Again, rye was for the longest time the cheapest kind of corn over here, so it was most often used in baking bread. The big difference to pumpernickel is, that in borodinsky the rye flour is a lot finer and the bread gets sweatened with malt, so that it does not taste quite as strongly and bitter, as the pumpernickel does.

Funnily enough the Turkish Bazlama flatbread traditionally also is a sourdough bread, as the same process was used as leavening for the bread in this case. If you have ever eaten bazlama, you will know that even though it is a flat bread it is relatively fluffy on the inside. Which comes from the sourdough levening.

Now, funnily enough: The French often do not have this big thing with sourdough, even though they, too, are quite famous for their breads. But ever since we humans figured out how to isolate yeast, the French basically went like: "Well, if we use pure yeast, the result will be a lot more predictable." Because sourdough has this aspect that it will taste a little different depending on where you created it - at times even dependent on the time of year.

So, baguette is a yeasted bread and it uses fine, white wheat flour, which is a lot nicer in taste than rye.

Now, Japan is of course not a country with a long bread tradition. Mostly because rice usually does not make for a good flour for bread and the like. But ever since bread came over and became popular, they have come up with a few of their own creations. Shokupan - milk bread - is probably the most well known example of this. This, too, is a wheat and yeast bread, but it also uses milk instead of water and is very enriched with all sorts of things, so that it is softer and also a lot sweeter than other breads.

Naan is a bread most probably know from the Indian cuisine, but it is in fact another super old kind of bread as it originates in Mesopotamia. As such it was originally also made as a sourdough, those these days it is often done just with normal yeast as leavening. And it is spread fairly far within the Arabian subcontinent and the Indian subcontinent. The interesting thing is, that it is a flatbread, but it is usually completely oven baked.

Chipati is an unlevened flat bread that is quite common in eastern Africa. It is usually really thin and is served as a side dish to all sorts of soups and stews, often used to carry those with people dipping the bread in the soup/stew or putting stew onto the bread.

And while we are on the topic of unlevened flat breads: Tortillas are among those, too. They are kinda interesting in so far that, while most tortillas sold these days are wheat based, there is a version around made from maize, too.

But yeah, usually most breads are made with wheat or rye or maybe spelt, because breads... just turn out best, when they have gluten, as gluten helps to develop those fluffy textures we associate with bread. Which is why bread tends to be most common within areas, where they had some access to gluten rich corn. xD

#food history #history #food #bread #cw food #bread around the world

[lowrescryptid]

For Veganuary, some of my favorite vegan foods!

As a general rule, I use canned or frozen veggies in all of these. They’re cheaper, they last longer, and you don’t have to do any chopping (which is especially convenient when it comes to onions). The only exceptions are mushrooms and potatoes.

Rice!

I cook it with veggie broth (or a vegan chicken flavored broth), garlic powder, onion powder, salt and pepper.

Before I set it to simmer, I dump in a bag of frozen veggies (I like mixed veggies or spinach) or fresh veggies (I like mushrooms) and throw in a can of chickpeas for good measure

Right after it’s done, I stir in some vegan cheese if I have it. I usually do about a cup of cheese when I make a big pot and that’s plenty.

Dirty Rice

Pasta!

To stretch mac and cheese, melt some vegan butter in the pot, add your unsweet dairy free milk, then add garlic powder, onion powder, salt, and whatever seasonings you want. Bring it to a boil and then whisk in enough flour to get it to a gravy-like consistency. then add your dairy free cheese--you’ll only need half as much.

Garlic Butter Pasta

Chickpea “Tuna” Casserole 

Alfredo

I like to add red bell pepper or spinach to a mozzarella mac and cheese; peas or meatless crumbles to a cheddar mac and cheese. 

For tomato sauce, I just use a can of crushed tomato with salt, garlic and onion powder, italian seasoning, and a bit of balsamic vinegar. Spinach and mushrooms go well with this, too.

Some of my top recipes

Biscuit Topped Chickpea Pot Pie (takes a while but so worth it!)

Tabbouleh (I usually add chickpeas to make it heartier)

Corn Fritters (I just throw in whatever veggies I have on hand)

Biscuits and Gravy (I usually add some fake sausage to the gravy to make it more filling)

Split Pea Soup

Hummus and Pita (This isn’t real pita, but it’s close and much easier. Of course you can always just buy it at the store, too.)

Potato Wedges

Refried Bean Burgers

Burritos (No recipe, but I fill mine with refried beans, spanish rice--the little knorr packets are vegan!--taco sauce, and mexican style dairy free cheese)

Nachos (No recipe, but I top mine with black beans, a vegan cheese sauce, salsa, and black olives)

Pancakes

Desserts are easy--just sub out dairy-free milk and dairy-free butter. Or search for vegan versions of your favorites! 

Cinnamon Rolls

Banana Bread Cinnamon Rolls

Orange Rolls

Sprinkle Sugar Cookies

Rolled Sugar Cookies

Double Chocolate Chip Cookies

Chocolate Chip Cookies

Vanilla Pudding

Chocolate Pudding

Lots of stovetop pudding mixes are vegan--just use non-dairy milk!

Vanilla Cake

Chocolate Cake

Coffee Cake

Reese’s Peanut Butter Cups

Banana Nice Cream

Frozen Pineapple Whip 

Vegan Egg Substitutes for Baking

Cheese - I buy raw cashews in bulk from foodtolive--shipping is free, tax is included, and the price is very reasonable. I eat cashew cheese every day so I usually get the 7lb bag and keep it in the bottom of my fridge.

Easy Cheese Sauce (no cashews)

Go-to Cashew Cheese (This is a great base! Sometimes I add tomato paste and hot sauce for a buffalo cheese, or sometimes I go heavy on the lemon juice and add dried dill and parsley).

Pimento Cheese

Sundried Tomato Cheese

#vegan #vegan food #what vegans eat #veganuary #recipes

[easytobevegan]

Budget Vegan Meals

- Instant Ramen: Nissin Top Ramen Soy Sauce and Chili flavors are vegan-friendly, and they typically cost less than $0.50 per pack (depending on location). Add some vegetables, such as carrots, corn and broccoli, to make it somewhat less unhealthy. 

- Peanut Butter and Jelly Sandwich: Peanut butter and jelly both last a long time and, if you forgo the organic and natural varieties, are very affordable to the broke college student (ayyyy). Also, get whole wheat bread. Please. I beg you. It stays fresh forever and is the healthiest option. 

- Fajitas: Get a seasoning packet, load up on cheap veggies (onions, green peppers, corn, etc.), buy a couple cans of black beans and some wraps, and boom! You’ve got your next 6-8 meals. 

- Baked Potato: Buy potatoes in bulk and you’ve got food for days. If you don’t have access to an oven, potatoes taste perfectly fine microwaved. Douse that bad boy in some hot sauce, sriracha, or barbecue sauce for some added flavor. If you’re willing to splurge a little, sautéed spinach and/or kale with garlic and red pepper flakes make an excellent and healthy topping.  

- Pancakes: Super easy and delicious. All you need is some flour, baking powder, salt, sugar, non-dairy milk (soy is usually cheapest), water, and vegetable oil. Top your pancakes with some fruit for added flavor (bananas and strawberries are always good options). 

- Spaghetti: Noodles and jarred/canned sauce. Easy, simple, and cheap. If you have a little extra cash on hand, mix in some veggies (such as broccoli and spinach) for added nutrition. 

- Cereal: Name-brand cereal is going up in price these days, but generic brands are still relatively inexpensive. 

- Oatmeal: You can buy a canister for around $1 and it’ll last for a long time. Mix in some fruit, cinnamon, and sugar for some ~flavor~. Or you could do what I did when I ate oatmeal for the first time and had no idea what it tasted like: eat it plain. Or the second time: with black pepper. Yum...

- Burritos: Beans, rice, lettuce, tomatoes, maybe a little hot sauce. You’re welcome. Don’t want to spend money on wraps? Burrito bowls, my friend! You can always add as many different vegetables as you want, but beans, rice, some kind of leafy green, and tomatoes should always be there. Always. 

- Soup: Whether you buy generic canned soup or make it yourself, soup is one of the budget-friendliest meals you can have. I cannot begin to tell you how much tomato soup with crackers I consumed my freshman year of college. It, uh...was a lot. 

- Salad: They don’t have to be expensive. Buy some greens, cucumber, tomato, shredded carrots, and onion. It’s simple. If you need salad dressing, a little balsamic vinegar and olive oil goes a long way. 

- Tacos: Whether you use crunchy shells or soft wraps is up to you. Either way, the end result will be just as delicious. Instead of beef, use black or refried beans. I recommend adding a splash of lime juice on top for some acidity. 

- Chili: Leave out the meat and double the beans! You could also chop up some mushrooms or crumble some tofu to throw in for a meaty texture, if you need it. Chili freezes well, so make a large batch and freeze what you can’t eat before it goes bad. 

- Fried Rice: Frozen vegetables are your friend here. Peas, corn, and carrots. Fresh mushrooms are also good. Add some tofu for protein! 

#budget vegan meals #vegan on a budget #budget meals #cheap vegan food #cheap vegan #cheap vegan meals #easy vegan meals #easy vegan food #vegan #vegan food #vegan meals #vegan recipes #food #vegetarian #vegetarian food #veganism #easy vegan recipes #cheap vegan recipe #frugal vegan #affordable vegan #meal ideas #cheap vegan meal ideas #easy to be vegan

[dokidokitsuna]

Some SSS Doodles

1] I thought it might be nice for Toni to be a little taller than Mags. ^^ I really enjoy the contrast between their silhouettes; why not heighten it?

3] My first Star Dream/Mother Computer gijinka, and I love her…! இ௰இ Unfortunately, she is still evil…I’m not yet sure how big of a role she will have in the story, but she is confirmed to appear in at least one chapter. Mother hopes you will like her when the time comes~

5] …I’m not going to say who this character is; I want you to guess. ^^ This is a challenge for the diehard Kirby fans out there…although I think her design alone contains enough clues for the average fan to guess what she is, even if they’ve never heard of her.

2] I really like to think about food systems and production, and I hope to actually work in the industry someday (it’s one of the reasons I majored in biochemistry). But until then, I’m going to live out my dreams through fictional situations like this-- welcome to the first installment of the Green Zone Culinary Digest! :D

Today we’re going to cover some basic vending-machine fare, which actually makes up a large portion of the inhabitants’ diet. Due to resource scarcity, it tends to taste fairly bland; relying heavily on color, texture, and design to make it appealing. Small amounts of normal foodstuffs are mixed into…questionably-sourced fillers, to create these cheap products.

2a] Cheese Eyes were the first snack I came up with for this AU-- it’s such a fun name~. This is a simple potato-based snack, which actually does not contain any form of cheese.

2b] Fishbones are a corn-based snack, with a savory flavor that’s difficult to describe. The general consensus is that they taste like chicken.

2c] The HWC-CNC: Haltmann Works Co. Complete Nutrition Cube~. This is a muffin-sized, heavily-fortified snack created to prevent nutritional deficiencies. It comes in various flavors and textures depending on what’s most available; every batch is something new. Most batches include at least one psychoactive compound, to encourage people to keep eating them.

4a] Leftover water from boiling and processing the savory snacks in Section 2 is mixed with fillers and sweeteners to create the somewhat-dairy-based “smoothie”, Rainbow Parfait Wing! Also comes in Chocolate and Butterscotch flavor.

4b] Leftover solids are squished together to create the Vascular Marshmallow, a mysterious snack that includes added fats and protein powders. It’s not very popular, but it has a sort of cult following.

4c] Pep Brew is the liquid counterpart of the CNC’s, a vitamin-fortified drink with lots of flavors (used to mask the unpleasant taste of the water). This is the only thing most of the inhabitants drink on a regular basis; drinking from home faucets is not recommended.

4d] Beanbons are a snack similar to anpan, and consist of the most high-quality food you can get in this price range. Rice and wheat flour-based cakes are baked and filled with a salty paste made from beans and insect proteins. Sweet varieties include real corn syrup and any edible seeds.

#For the record I’d be absolutely miserable eating like this #they better put drugs in the food because that’s the only way I could stay sane #kirby #gijinka #au #star dream #mother computer #sectonia #magolor #food

[remembertoeat]

Pantry Staples

These are things I always tend to keep in stock for cooking, either for flavoring or because I end up using them a lot. Some are actual ingredients, some are just seasoning, but I use them all enough to make it worth it for me. (I'm including what these are approximately priced usd at my local grocery store (Kroger) but the price will vary by location and store!)

-Minced Garlic ($2-$5, depending on size) Pre-minced jarred garlic is great. I love chopping up my own garlic, but the minced garlic is just too damn convenient and while I can guarantee I'll eventually get through a big jar before it goes bad, it can last me awhile.

-Lemons ($0.80 each or $4 for a bag) YMMV, but I use fresh lemons a lot. It’s just a little nicer than lemon juice and sliced lemons or lemon wedges can add a ton of visual interest to the dish. Plus it’s an actual ingredient I use frequently.

-Chicken Broth Base ($3.30) Basically just powdered bouillon cubes. It’s 1 tsp per 1 cup of hot water, but I’ve gotten to the point where if I’m making a stew, chili, pasta sauce- anything savory that would cook with water or stock, I just toss in a spoonful or two.

-Spices (Black pepper ($1.25), cumin ($3), red pepper ($3.80), lemon pepper ($1.25), paprika ($1.25), oregano ($1.25)) These are the big spices I tend to use a lot. Black pepper has a great unique smokey taste. Cumin does a TON of heavy lifting in my dishes and I've got a giant container of it. If you like Mexican and Indian flavors, it's a must-have. Red pepper is something I use a lot personally, but if you hate spice, you can probably skip it. Lemon Pepper is great to get a quick lemony flavoring on chicken, veggies, etc! Great stuff! Paprika is a spice we use a heck of a lot and go through it super fast. Oregano is great for Mediterranean dishes (Greek, Italian, etc.)

-Baking Essentials (Flour ($2.49 for 5lbs), sugar ($2.99 for 4lbs), brown sugar ($2.20), salt ($0.80 for 26oz), yeast ($1.30 for 3 packs (.75 oz) or $8 for 4oz), corn starch ($2.50 for 16oz), baking soda ($0.99 for 16oz), baking powder ($2.50 for 8oz)) Pretty self explanatory. I use cornstarch mostly for coating meats to crisp them in the pan. It's got a long shelf life, so while I don't use it super frequently, it's inexpensive and good to have on hand.

-Pasta ($1.25 for 16oz)/Rice ($1.50 for 32 oz) I always have containers of both pasta and rice on hand. If all else fails, cook a protein, toss it into a bowl of carbs, and throw a handful of salad mix in it. Filling, cheap, tasty, easy to prepare in a variety of ways!

#pantry staples #pantry #groceries

[revelation19]

Do you have any resources to recommend to know what foods are actually healthy? I feel like so many things that are good are spoken about as being bad and vice versa. Like a post of yours made me go research seed oils, which I've even had friends tell me are healthy. But I'm also learning the benefits of naturally fermented, whole grain breads, which a lot if people think are bad because carbs. Any guidelines or resources to help sift through cultural nutrition ideas or even faulty food science?

I mean, just eat real food.

Anything that is overly processed isn't going to be good for you. A good steak from an organic farmer, homemade bread from organic (not bleached) flour, organic fruits and vegetables, etc. That's all going to be way better for you than bowls of cereal pumped full of high fructose corn syrup and highly processed seed oils and stuff like that.

You also have to look out for stuff that is advertised as being "organic" and "whole grain" but is still highly processed. The USDA will slap the "organic" label on basically anything that was fed "certified" organic feed. So a factory farmed chicken that lived in a 1x1 cage its entire life but was fed "organic" feed will be labeled as "organic chicken." Same with "free range." That just means that the animals shared a cage. So instead of 1 chicken in a 1x1 it's 10 chickens in a 10x10 and they call that "free range." So really, it's best to find a farmers market or better yet a local farm if you can.

A great resource for all of this stuff, including finding local farmers and healthy and truly organic food producers in your area, is the Weston A. Price Foundation.

[palvichemical]

Did You Know the Non-Newtonian Fluid can be made from Corn Starch?

Starch processed from corn or maize is known by its derivative name, corn starch or maize starch. The starch obtained in this way originates in the kernel's endosperm. Corn starch, commonly known as corn flour, is frequently used to thicken liquids like soups and sauces. It's a key ingredient in the production of corn syrup and other types of sugar.

The by-product of maize processing, corn starch (or corn flour) is used in a wide variety of foods and other items. It is a carbohydrate that is refined from corn kernels. It comes in powder form and has a white colour. It has numerous applications in the home, kitchen, and kitchens of various businesses. The most common application for maize starch is as a thickener in various dishes such as stews, sauces, pies, soups, glazes, casseroles, and much more.

Corn starch manufactured and supplied by the most prevalent as well as reputed Corn Starch distributor in Ajman - Palvi Chemicals, does not contain gluten and can be substituted for flour in many recipes that call for a thickening. In order to reap the full benefits of corn starch, it is crucial to understand how to use it properly. Here are some suggestions and advice for preserving and employing corn starch.

Manufacturing:

To begin extracting corn starch, corn is soaked for 48 hours, at which point a small fermentation takes place. The endosperm and germ are processed independently in this method and then pulverised while wet. The next step is to wash each of these individual components in order to remove the starch. The starch in maize is extracted using centrifuges and hydro cyclones, which also separate the corn gluten, corn fibre, and corn steep liquor. After that, drying takes place. Last but not least, the starch is modified for specific applications.

Storing Directions:

Corn starch supplied by one of the excellent Corn Starch suppliers in Ajman should be stored in an airtight container to prevent spoilage. The relative humidity outside the container will have no effect on the contents of the container being airtight. Extreme heat is another something to avoid. It needs to be stored in a dry, cool place in a well-sealed container. It has an infinite shelf life if properly preserved.

Applications:

●        Gravies, soups, custards, sauces, etc., all benefit from using cornstarch as a thickening agent.

●        Corn starch also has a significant function in the production of anti-caking compounds for powdered sugar. Corn starch is a common constituent in most commercial baby powders.

●        There are many different types of bioplastics, and this is a significant application of maize starch, which is employed in many of them.

●        In addition to its many other use, maize starch is a key ingredient in chicken nugget batter. Increases crispiness and oil absorption rate after frying.

●        Medical gloves, diaphragms as well as condoms are all produced from natural latex and feature corn starch as an anti-stick ingredient.

●        Cornstarch is helpful for those with glycogen storage illnesses because it can be converted into glucose. Without it, these people might not be able to grow and develop, might not acquire weight, and might even perish.

●        Cornstarch can form a non-Newtonian fluid when combined with the right liquid. Adding oil creates an electrorheological fluid while adding water creates Oobleck.

●        Numerous companies employ corn starch in manufacturing their products, which drives up the price of food production. If you are looking for one of the best Corn Starch exporters in Ajman, Palvi Chemicals can fulfil all your needs.

#Corn Starch distributor in Ajman #Corn Starch suppliers in Ajman #Corn Starch exporters in Ajman

[formeryelpers]

EMMI’s, 45 N Baldwin Ave, Sierra Madre CA 91024

I was surprised when long-time coffeehouse, Beantown, closed in downtown Sierra Madre but EMMI’s is definitely an improvement. It’s locally owned by the same people who own Poppy Cakes, so the pastries and bread are freshly baked. Pastries include croissants, cookies, muffins, and donuts.

The breakfast menu includes pancakes, toasts, corned beef, and breakfast burritos. For lunch, choose from sandwiches, burgers, and salads. There’s a kid’s menu. The options for vegans are limited but they do have a vegan burrito with tofu.

Pancake stack ($13): 3 Grist & Toll Sonora flour pancakes, pure maple syrup, and butter on the side. These were big, moist, fluffy, tender pancakes. The flour has a nuttier, whole grain flavor. If I had to nitpick, I wish the edges were slightly crispy and they could have added buttermilk for a bit more flavor.

Drip coffee ($3, with refills): strong, dark, good price too.

Breakfast, lunch, and dinner are served and there’s a full espresso bar, grab n’ go hot breakfast sandwiches and burritos. It’s a cute space – brick wall, children’s drawings on the wall. There’s a station where you can get water, utensils, hot sauce, salt & pepper, etc. Order and pay at the counter. Grab a number. They’ll bring your food to your table. Free wi-fi is available.

4 out of 5 stars

By Lolia S.

#EMMI's #Sierra Madre #breakfast burrito #pancakes #baked goods #sandwiches #burgers #Poppy Cake