#it also has like little sauce packets and salt and things

[eats-the-stars]

upside to a workplace w/shop cats: free kitty time! take a short break to pet one of these little fur-balls

neutral side to a workplace w/shop cats: i have heard each of my coworkers meow at least once, which is odd but neither good nor bad

downside to workplace w/shop cats: one is obsessed with knocking over cups, making water placement a delicate act. also he once knocked a glass bottle of hot-sauce onto one of the machines and i had to clean it all up while he just sat there and took in the free entertainment

#cats #we don't normally have things positioned so they can be knocked over onto the machines #but one of the machines is close to the little countertop area where ppl put their lunch things sometimes #it also has like little sauce packets and salt and things #and the hot sauce bottle was on top of something maybe the microwave? can't recall but something that gave it height #and put it close to the edge by the machine #and none of us expected him to go for the hot sauce #because he normally targets open cups and leaves things like water bottles alone #but not that day! #nope he was meowing for my attention and i was telling him i was busy right now #and then i glanced over and froze when i saw him poised beside the hot sauce #and i was like 'no no noo don't do it!' #and he looked me right in the eyes like 'should've given me scratches then' and bats it right onto the machine #also he has toys and ppl do play w/him especially in the sewing area #he also has like 9 million boxes to sit in #a cushioned rolling chair draped in fluffy blankets specifically for him #scratching posts/cat trees in the upper shop area #another scratching post and a cat bed in the office plus more toys and treats #he is a spoiled cat who gets plenty of attention and has a lot of space to roam and big windows up in the upper shop to look out of #knocking shit over is just extra for him

[dear-ao3]

Favourite pasta recipe??? :) I need new recipes to try out. doesn't have to be very detailed if u want. Alternatively, dessert recipes for holidays!!

Tysm

Okay So

i love fucking around and finding out with pasta. its what my dad always did with pasta when i was a kid and it’s so fun. i’ve made some good stuff. tho, i must warn you, this might be some absolute white bs seasoning so feel free to adjust that as needed

the absolute ride or die of pasta recipes that i make at college is called tuna noodle casserole. is it mid? to a degree. but it’s better than the dining hall and it makes good leftovers and you can kinda add whatever you want. this was one that i grew up eating and i think it came out of an ancient cooking light cookbook. here is my version:

what you need: 2 packets of cooked tuna, 1 package of egg noodles, frozen peas/corn/ whatever you really want, 1 can of cream of mushroom soup, some kind of grated/shredded cheese, a decent amount of bread crumbs (like a cup), half a chopped onion, like a cup of milk, a dash of lemon juice or some kind of acid, salt and pepper and whatever else you want for seasoning

preheat oven to ideally 450 but you can also do 350

sauté your onion in your preferred oil until it has some color and smells good

while that’s sautéing boil your egg noodles to just slightly aldente cause you’re gonna bake them eventually

once your onion is sautéed, add in your can of soup, milk, lemon juice, and salt and pepper/whatever else spices you want.

once that’s in a good sauce consistently, take your cooked noodles and put them in some kind of oven safe container. dump the sauce on top of the noodles along with the peas and corn or whatever vegetables you want and your tuna. break up the tuna and you can put in the juices if you want but i never do. mix it around pretty well.

combine your breadcrumbs and your cheese. you can also add seasoning and spice here. i’ve put in old bay before and my boyfriend likes it with his moms balachong. sprinkle over the top evenly.

bake until the top looks crunchy (usually a half hour or so but keep an eye on it)

and that’s it. it tastes decent and it’s good leftovers. making it in a wide pan is best for maximum breadcrumbage. it’s also pretty cheap. i’ve made it for less than 10 dollars before when i’ve bought everything at target.

i’ve also made this funky pasta and sausage thing before a few times. i absolutely invented this based on whatever i had in my measly fridge and what was on sale so.

what you need: a pack of chicken sausage (i had chicken soup sausage but anything works), some chicken soup (a can, a premade thing, i think i had a small cup of wawa chicken soup), pasta of your choice, seasoning, vegetables if you want (carrots, celery), seasoning (i used garlic powder, onion powder, chili powder, thyme, worstershire sauce, fish sauce, and dried basil) and an onion/few cloves of garlic if you want

sauté your onion/garlic in your oil if choice

slice your sausage into little coins (i use all 4 links cause my boyfriend is a himbo weight lifter who can and would eat a refrigerator, but 2 is fine for a normal amount) and add it to the pan along with any vegetables

cook until it has some color/ vegetables get soft ish

add in your chicken soup. if you don’t want to add the chicken, you can just add the broth. the sausage shouldn’t be swimming in the broth but it should be nicely covered (you wouldn’t need more than a can)

continue cooking down the broth, ass whatever seasoning you want to make it taste good

while that is happening, boil your pasta

once the pasta is boiled and you have a nice soupy ish sauce going on, add in the cooked pasta. the pasta should soak up the rest of the broth (especially good if you are making this to have leftovers)

and that’s that one. i suppose you could do this with any meat and soup combination.

another good and easy one is basically just some pasta and vegetables that i add some funky chickpeas to. my boyfriend really likes this one cause of the flavors because he is asian and if it doesn’t have flavor he doesn’t want it

what you need: pasta of choice, broccoli or green beans, a can of chickpeas, cheese for putting on top, meat if you want it, cloves of garlic, chili powder, garlic powder, onion powder, maple syrup, pepper, soy sauce/fish sauce, seasoned salt or regular salt and olive oil.

preheat the oven to 350

open the can of chickpeas and rinse them off, place on a baking sheet covered in foil or parchment paper

combine some garlic powder, onion powder, chili powder, seasoned salt soy sauce/fish sauce and maple syrup in a bowl (measurements don’t really matter, we cook with vibes here) in a bowl and then spread over the chickpeas, coating them well

put the chickpeas in the oven, checking on them and rotating them around every 10 minutes. they take about 30 minutes.

boil water for your pasta

chop your garlic and sauté in some olive oil

add the broccoli or green beans and your meat if you’re using meat

once that’s all done put the vegetables in the pasta and top with the chickpeas and some cheese and munch

as far as dessert goes. i’m ukrainian and we mostly just eat whatever generations old recipes my great aunt uses for dessert. but, there is a cranberry bread recipe in the back of the cranberry thanksgiving book that is very very good (esp with cream cheese). my grandma used to always make raspberry squares which were SO GOOD but i don’t have that recipe and we haven’t made them in literal ages.

the cranberry bread:

there is a really good and really simple butter cookie recipe tho that’s like basically three ingredients. i’ve made it gluten free before and it works as long as you have the 1:1 complete flour.

what you need: 2 cups of all purpose flour, 2 sticks of unsalted butter, 1/2 cup to 1 cup of white sugar, a bit of salt

beat the room temp butter and sugar until combined. add in the pinch of salt (can also add in vanilla if u want)

add in the flour little by little

roll out dough on floured surface

cut into shapes and add sprinkles if you want and cook in a 350 oven for 10-15 minutes each batch.

we make these literally every year, they’re perfect for gifts cause they’re easy and not very expensive. everyone loves them. i love them. i’m going to go make a batch now.

#not a tag #from saph #sorry if any of this doesn’t make sense i wrote it all on my phone while driving home from college #should we start a cooking recipe series on here #lmk

[goodnessandgrief]

When I’m feeling depressed, it can be nearly impossible to take care of myself, and that includes eating. Here’s a list of some foods that require little to no effort (aka: can be eaten right out of the package or just need to be microwaved), mainly for my personal reference, but also so others can find easier alternatives when they’re struggling.

Water bottles or canned water - stay hydrated!!

vegetables - green beans, peas, corn, black/kidney/pinto beans, chickpeas (all canned or microwaveable frozen bags) - I’ve also tried Harvest Snaps, which are baked snap peas & they’re v good

Fruit - grapes, raisins (or any other dried fruit like apricots/dates), mandarin oranges, apples, applesauce cups, bananas, pears, peaches, etc. (most fruits require no prep anyway, but especially if they’re canned - you can also buy frozen bags)

Canned soup or chicken, beef, or veggie broth

Pasta (ramen, spaghetti, mac and cheese, chow mein) or instant rice are my go-tos. You can buy these in individual cups or bulk packs.

Any microwaveable food - frozen/tv dinners, burritos, toaster strudels (they make an egg bacon & cheese version too!), mini pizzas, breakfast sandwiches… there’s a lot you could do here :)

Dairy - Yogurt, cheese sticks, (or just straight up eat cheese slices, there are no rules here), cottage cheese, almond/oat/soy milk, powdered milk (if you want something shelf-stable)

Grains & carbs - cereal, crackers, chips, popcorn, toast or bagels (I’ve eaten plain bread before tbh and it kinda slaps), Oatmeal (these packets are dinosaur themed & have little sugar eggs!! - https://www.quakeroats.com/products/hot-cereals/instant-oatmeal/dinosaur-eggs)

Nuts - peanuts, peanut butter, almonds, cashews, walnuts, trail mix, etc.

Meat - deli turkey, trail bologna, spam, jerky, frozen chicken strips or nuggets, Morningstar vegetarian corn dogs, canned tuna

Eggs

Fast food or take-out is also a good option if you don’t feel like making anything yourself.

A little tip - most foods you would take on a camping or hiking trip are great! for some, all you need to do is add water & heat it up. they are usually on the expensive side, though!! here’s some I’ve found that are decent:

https://mountainhouse.com/

Things to keep on hand for particularly bad days:

⁠Boost/ensure/Soylent - liquid meals for when the idea of chewing or mixing anything is too much.

⁠disposable cutlery/bowls/utensils so you don’t have more dishes to worry about.

Multivitamins

Liquid IV, Gatorade, or some other form of electrolytes. It’s too easy to get dehydrated!

If you do have a little energy to cook or make something, here’s some ideas:

If you have a blender: frozen spinach + frozen banana + shelf stable almond milk + peanut butter makes a great smoothie.

frozen fruit + frozen spinach/kale for smoothies

Adding whey protein makes it more filling.

⁠dried pasta + jarred pasta sauce (Rao’s is low sugar and awesome, but pricey) + frozen meatballs

Boil tortellini on hand. Its as easy as boiling water. You can eat it plain, add a spoonful of pesto, sprinkle with a little olive oil or butter and some garlic salt, or pour it back in the pan after draining and add a little pasta sauce

⁠frozen fried rice + frozen stir fry veggies

⁠favorite frozen protein and veggies for sheet pan meals

⁠canned refried beans with a tortilla and some cheese to microwave, can add extra toppings too

⁠oatmeal + pb + dried fruit of choice

⁠rice cakes + pb + jam (or substitute bread if you have it)

Rotisserie chicken in a salad, soup, sandwich or wrap

Frozen salmon with some veggies

air fryer foods - chicken nuggets, tenders, fries, etc. You can also toss different vegetables (baby carrots, Brussels sprouts, etc.) in a little olive oil and throw them in there

chicken broth & frozen dumplings - you can dress it up a little with some miso, soy sauce or other seasonings. You could also add some frozen vegetables.

snack type food - a combination of canned Garbanzo beans and black olives. The olives are salty enough that you can get low sodium beans and it will still taste good.

A lot of these ideas I stole from the good people of Reddit (particularly r/depressionmeals)!Here’s the post I referenced if you’d like to look further into it:

#tw depression #food mention #depression meals #meal ideas #major depressive disorder #major depression #depressive episode #depression episode #mental heath support #mental health #mental health awareness #mental health advice #mental health and wellbeing #coping

[borbersk]

Ok. I know you motherfuckers are going to have some options here, so I decided to share with you one of my favourite recipes: shit noodles (also known as scrap noodles, white noodles, or chow mein)

One thing that's important to note is that I generally try to use as few utensils for this as possible, so if you like the idea then all you're allowed to use is a pot, a pan, a pot lid to drain, and some chopsticks or a fork. Use the same utensils you used to cook with to eat with

So, it's basically just fried noodles and some filler, so let's start with the filler. I'm using scallions, garlic, and whatever scraps of meat I could find, but you coukd use spinach, bok choy, mushrooms, peppers, or whatever else you feel like. I generally wouldn't use cured meat but if you want to experiment, feel free

I chop all of that as fine as I can (this is personal preference because of sensory shit. Do whatever you feel like) and then start boiling the noodles. You could boil the noodles while you do this, but I've found it's better to have this ready because it takes a while to chop

Also, if you chose chopsticks earlier you can place them across your pan and they'll stop it from boiling over assuming they're wood

They need boiling because they're freeze-dried but if you use higher quality noodles they'll be all noodly already and not hard and crunchy, so this isn't necessary. Of course, at that point you risk losing the vibe of this being a quick, cheap college meal and becoming actual dinner

I generally use two blocks of instant noodles for this and eat it all, but this time I used three and saved some for later. Actually, after my first bowl I tried to go back for the rest thinking I was hungrier than I was and saved what I couldn't eat for today

Anyway. Boil those until they're softer, but still good and wavy. If they get too soft in the pot then they'll get even softer in the pan and might not be the texture you're looking for. Experiment with what works best for you

Also, I use the flavour packet. It's not the only flavouring I use as you'll see, but I find that it doesn't hurt

Next, drain the noodles and throw all the other ingredients in a wok, skillet or frying pan with either sesame oil or butter. If you do use oil, only use a little bit. You'll be using butter later. I also put the veg in before the meat since that's already been cooked, but you do you. I also put in some salt, a lot of pepper, and a little ginger powder since I didn't have fresh ginger

Fry all of that to your heart's content, and then dump in your noodles. Try and probably fail to combine the finicky little bits with the giant mass that you just covered them with, and throw in as much soy sauce as you're comfortable with, and a metric fucktonne (that's a little bit for imperial users. A smidgen. A nip) of butter. If you missed the salt and pepper before you could do it here but it feels wrong. Stir fry and toss in your wok to feel cool until everything is combined and the noodles dry out a little bit, and then serve

This makes enough for it to be a one a day kind of meal, so I generally make it at 2am when I haven't had breakfast yet. Today I was feeling fancy though, so I poured a small glass of my friend's insane pear mead that I'll never publicly admit is better than mine, and sat down to unwind.

Enjoy, my friends. And enjoy telling me how wrong my cooking is. I've seen some real crimes and know that god has bigger worries than my survival

#cooking #easy meals

[rayless-reblogs]

Favorites Meme!

Thanks for thinking of me @deemoyza! I love this kind of thing.

Favorite painter: I say I love this kind of thing and then I don't pick a favorite. When it comes to figure-based art, I love the well-known classics, Alphonse Mucha (just lush and gorgeous), John William Waterhouse (softly cluttered, often a little unsettled) and Philip de Laszlo (fiery and opalescent). If we're talking animal art, I love the equine illustrations of Wesley Dennis (powerful nostalgia), all the shaggy warm creatures of Rosa Bonheur, and Theophile Steinlen's endless snoozing cats. And then with landscapes, there's John Brett (airy pure blues), Frederic Edwin Church (ethereal), and Mikalojus Konstantinas Ciurlionis (otherworldly, surreal).

Favorite poet/writer: That's even harder. Let's focus on just poets because it's narrower. I once heard Emily Dickinson described as terrifying in her spare use of language, and that's always resonated with me -- and it's something I've tried to angle towards in some of my own poetry.

Favorite band: Am realizing I don't connect as much with bands as with solo artists, so while there are lots of individual songs by bands that I like, I don't have a big pool to draw from. I've always liked the Something Real album by Meg & Dia -- very mid-2000s rock with a lot of cluttered lyrics. But I don't know enough about them overall to really say I'm a fan of them.

Favorite meal & drink: My family's macaroni and cheese recipe, which is kind of weird and atypical (it has cheese, but not an actual cheese sauce) but so cheddary and hearty and good. When I was learning to cook, mastering the macaroni and cheese was a big milestone. And then for drinks, a really good hot chocolate. One of our local restaurants has an amazing one with an enormous homemade marshmallow. For stuff in a packet, I love Starbuck's salted caramel version.

Favorite outfit aesthetic/style: I would maybe call it low-key romantic? I wear a lot of skirts, and I typically always put on jewelry when I go out. I like dark colors (though I've been branching into brighter colors and pastels), some light goth and medievaly elements. I like airy flowy lines, but I also want structure and shape. Am a huge fan of boots with skirts. Current favorite outfit is a dark floral corduroy mini over black leggings, black tee, and a long open-knit burgundy sweater. And of course boots. Adding a cameo necklace or pin gives it a little bit of Victoriana.

Favorite singer: Right now, it's a lot of Tori Amos. She has so many good stand-out lines, beautiful melodies, and also just so much music I still haven't even listened to, even after being a fan for well over ten years. Recently discovered her song "The Maids of Elfen-Mere" and may have to check out the album.

Favorite item you own: Hard to pick one. The year I finished writing The Price and Prey of Magic, someone, without knowing what was in the book, got me a pendant with stag antlers for Christmas. Stags are a big motif in the novel, and it felt like such a lovely, special coincidence. The person has since died, and so wearing the necklace is extra meaningful to me now; I wore it for my first book signing.

Favorite perfume: I don't wear perfume regularly. But my favorite scents are fairly straightforward -- vanilla, orange, rosemary and mint -- pretty simple stuff.

Thank you again! As for tagging, if you see this and would like to do it, go for it!

#favorite things #alphonse mucha #alfons mucha #meme #john william waterhouse #philip de laszlo #wesley dennis #rosa bonheur #theophile steinlen #john bretta #frederic edwin church #mikalojus konstantinas ciurlionis #emily dickinson #meg & dia #tori amos #the price and prey of magic

[vriskaserketdaily]

i'm sure we have all intuited in our hearts that vriska cannot cook, but i am going to volunteer a hypothesis for what kind of bad cook she is. because obviously there is a difference between a bad cook who just overdoes the meat, boils the vegetables & only uses table salt for seasoning, and a bad cook that can be counted upon to turn even something as simple as a ham sandwich into an unholy inedible concoction.

now hear me out: vriska is over-the-top. bombastic. a maximalist. definitely not, on any level, a pussy. she is also, as others have noted, extremely neglected due to being raised by a spider too big to enter her home and being forced to feed live children to said spider. one cannot expect her to have learned to prepare anything too elaborate in such conditions, nor to necessarily have had access to a fully stocked spice rack. my point being: vriska in the kitchen has one setting, and that is SPICY.

it's not that she particularly likes spicy food, per se, but she's not a pussy and won't have her friends, neighbors, or victims thinking she's a weakling because she skipped out on the heat. she overcompensates. if she's living on packets of hot instant ramen, she's also adding globs of hot sauce to make it even hotter. if her friends are eating potato chips, she's sprinkling cayenne on hers. if someone dares her to eat a ghost pepper she eats four. she's the exact same way in the other direction with sweet flavors, but less often.

now let's suppose, post-game, that vriska is invited to the egbert-crocker house and decides to make something delicious in their state-of-the-art kitchen. they don't have instant ramen; scratch that. they do have pasta and tomato sauce, but . . . what's in all these little plastic jars? and that's the story of how vriska made a tomato sauce with an entire jar of nutmeg, way too much dill, only slightly less cayenne than that, smoked paprika, lemon pepper, and yellow curry powder. she also managed to both over-boil the pasta and set it on fire.

recipes are for nerds and fussy prudes. with a full spice rack, vriska cooks by the seat of her pants, using luck of the draw. unfortunately, vriska's luck is famously rotten, and she just can't catch a break in the kitchen. if her spices are right for the recipe, her proportions are off; if her proportions are right her spice choices are wildly out of left field; if by some miracle both the spices and their proportions are pretty okay, she just can't resist dumping whatever sauces are in the fridge into whatever she's cooking, in whatever amounts she feels like. chili con carne? say hello to horseradish. fondue? meet barbecue sauce. potato soup? salutations to an entire liter of soy sauce. the only thing she can be trusted to safely prepare is a glass of ice water. anything with any more steps than "peel back flap and microwave on high for one minute" has room for embellishment, and boy does vriska love to embellish.

and also she just straight up doesn't know how to prepare things that aren't pre-packaged.

she's a total novice when it comes to real cooking, and as with all things misfortune brought on by hubris shall be her teacher.

#vriska serket #not daily #text #mod 8 #headcanon #i do think she will get better with time but some part of her will always see a strange condiment and be like #what if i dumped like half of this into whatever i'm making #this post is brought to you by the insane curry recipe i came up with this afternoon that turned out amazing but is beyond bonkers #long post

[godesssiri]

I have grown up with a City and Guild of London qualified chef as a stepdad and he doesn't trust my cooking. As a result I'm not terribly secure about my cooking abilities but y'know what? I AM a good cook when I try (I'm just not usually trying). I just made a meal that he devoured and kept going on about how good it was. So I thought I would give a few tips for the non-confident cook especially since we're in a time of year when a lot of people are entertaining.

Infused oils and salts can take your cooking from Meh to Whoa. The meal I just made was roast leg of lamb, I coated the whole thing with a thin film of truffle infused olive oil and sprinkled it with rosemary salt. It's super easy to make your own infused oils, throw some herbs in the oil, seal it up and leave it in a dark place for a few weeks. Salts are even easier, dried herbs go in a blender until they're powder and mix them into equal parts salt, you can also put the salt in the blender and you end up with a much finer salt which you can dust on things for a flavor zing. I made the rosemary salt after I had to prune my rosemary plant (added to any dish that has any kind of tomato sauce it is out of this world).

A small amount of quality flavoring ingredients gives a massive boost. Yes truffle oil isn't cheap but I'll get dozens of meals from the small bottle I treated myself to. Parmesan can cost big bucks but you only need a little of the good stuff. It's worth it to spend a bit on something that's going to pack a flavor punch especially when your purchase is going to go a long way. I have fed my stepdad box mac'n'cheese and he wasn't be able to tell because I added blue cheese and some very good bacon and then a panko crust on top.

Acquire a meat thermometer, I got mine at the thrift store for a buck. Perfect roast meat every time. The lamb I did tonight was incredibly tender because I stuck the thermometer in there and whipped it out of the oven as soon as it hit the line that says 'lamb'. Never again have pink roast chicken and always have perfectly pink roast beef. The thermometer completely takes the guess work out of cooking meat.

You don't need to get fancy with vegetables. Really. I did roast potato and sweet potato, I cut them into chunks and threw them in the pan with the lamb when it was about half done, I tossed them in the juices from the lamb and let the truffle and rosemary flavor them, I turned them a few times so they got nicely caramelized. I did zucchini and asparagus to go with the meal. I cut it up into roughly equal sized pieces, threw it all in a microwave safe bowl, added about half and inch of water, covered it with cling wrap and stuck it in the microwave for 10 minutes. Depending on your microwave and the amount of vege you're cooking you might want to have it in for longer or shorter. Start out at 5 minutes then do 2-3 minute bursts until you're happy with the color/tenderness. Because there was so much flavor in the meat and roast vege, the greens only needed salt and pepper. Don't fuss with your vege, either let them take on the flavors of the rest of the dish like I did with the root vege or leave them plain like I did with the greens. You don't need to bend over backwards to make veges taste good, they already do, you just need to make sure they're not over or under cooked and that's just a matter of keeping an eye on them and testing when you think they're done.

Use bought sauces. If you're not confident you can make a fantastic gravy or sauce then just use stuff from a packet and add to it a little. I made packet gravy and added some of the juice from the roasting pan and my fussy stepdad complimented me on it. If you're doing a cheese sauce, use packet stuff and add a bit of grated Parmesan and a sprinkle of paprika. I decant mint sauce from the packaging into my own pretty bottle and everyone assumes I made it.

Don't try to do too many dishes. That's where you're gonna stuff up. Have your star of the show with 1 or 2 sides at most. If you're also doing a sauce then keep it simple and use a packet one as I said above or only do 1 side if you're making the sauce yourself. If you're also doing a desert then go for one you can prepare ahead of time. Yes it is possible for some people to do a load of sides and sauces and desert and have everything come out perfect but if you are not a confident cook then don't overburden yourself.

You don't need to cook/bake desserts, there are some fantastic recipes that are just a matter of assembling. My mother makes an amazing one in a cocktail glass, bought cheesecake mix, crushed honeycomb, and caramel sauce. I make one with ginger cookies soaked in pineapple juice, then arranged in a log with the cookies glued together with whipped cream and the whole thing slathered with more whipped cream. Assembled deserts are easy, can usually either be prepared hours or even a day earlier, or can be put together in 10 minutes after the main is finished, and can be presented in impressive ways. Look for deserts that don't require actual cooking, just put ingredient a with ingredient b and top with ingredient c.

Go forth and impress your guests.

#adulting #life advice

[officiallyashley]

BNHA HEADCANONS— poly relationship with the bakusquad

NOTES: yes, if you’re wondering, I consider Jiro a part of the Bakusquad (and I think she fits well into their social circle).

WARNINGS: there are no warnings! 😎😎

{~~~}

Ashley and Jiro write music and sing together. I headcanon that they end up having a YouTube channel together and they post their music content there. 

I also like the idea of (mainly) Ash and Mina running a true crime channel together, having their lovers and other people on as guests. Similar to Kendall Rae or Eleanor Neale on YouTube. 

Whenever there’s a puddle of water and Denki is with them, Eijiro will pick up Denki so he doesn’t electrocute people 😭😭

Eijiro kisses his lovers on the knuckles!! 🥺🥺

Mina and Hanta will stand in the doorway of Ash’s bedroom (and sometimes Denki’s bedroom) and wake them so they can all sneak into the kitchen and make snacks at 2am. Their go-to snacks are usually tater tots with hot sauce and heated up Nutella and banana quesadillas. 

When it comes to TikToks the poly!bakusquad does, Denki and Mina LOVE being in them. Eijiro doesn’t mind being in them, either, while Hanta prefers to film them. Jiro, Katsuki, and Ashley, however, don’t make the effort to be in the TikToks, but they’re often featured and OH BOY ARE THEIR JOKES FUNNY 😆 

Their TikTok account is called polypocket. Yes, as in a spin on the 90s toy Polly Pocket. It was Mina’s suggestion. 

If they’re out to eat and Denki opens a salt/sugar packet by accident, then Ash and/or Katsuki will blow the excess sugar/salt into Denki’s lap. 

Ashley and Katsuki get super super competitive in fighting games. Mortal Kombat, Street Fighter, Marvel vs. Capcom, etc .— it doesn’t matter, these two will get so competitive and it’s honestly really entertaining to see who wins (it’s usually 50/50).

Karaoke nights are definite! Ash and Jiro both have their own karaoke machines (and other singing/music equipment). 

The most stubborn of this polyamorous relationship: Katsuki and Ashley. For sure. 

Ashley, out of the group, is the one who gets the least amount of sleep. It’s a combo of her nightmares from her trauma, her working on school work, and other stuff (she plays games on her phone lol). Mainly, it’s her shit mental state that keeps Ash up at night because her brain is so active. 

Ash will be like: “god, I’m so tired.” 

Katsuki: “Maybe you shouldn’t have stayed up until 4am last night.”

Ash: “insomnia is a vicious cycle you can’t easily break.”

Ashley is absolutely terrified of water. She won’t swim, she won’t take baths, and she’ll try to hold off on showers for as long as she can (don’t worry, she takes showers, but Katsuki and the others usually have to coax her into it). 

Majority of the time, it’s Mina and/or Jiro who will take showers with Ash just to keep her calm. Or even if they don’t get in the shower with Ash, there’s always someone sitting in the bathroom with her. 

On movie nights, when the characters in the movie aren’t doing something that he likes, then Katsuki will get really annoyed and throw things at the character’s faces. Usually happens during horror movies because people in that genre tend to do the stupidest shit. 

If the movie that the Bakusquad is watching has a sex/suggestive/make out scene, it will be followed by loud cheering or loud booing depending on the day. Sometimes gagging if the scene is particularly cheesy or cringy. Or Ash and/or Denki will crack a sex joke. 

Both Ash and Jiro sing in the shower. Jiro tends to do it more than Ash, though. 

The Bakusquad has their own big ass blue bean bag that they all sit on together. No cap, this bean bag is fucking massive. 

Denki is the resident phone/iPad/computer/etc. charger. It’s official. 

There was one time where Ash asked Denki to give her phone a little zappy zap so it could get charged. Denki accidentally gave his zappy zap too much power and it completely fried her phone. No joke, Ash had to get a new phone. 

“That was too much zappy zap, babe,”

“Yeah… sorry about that…”

They go on shopping sprees. Mina and Eijiro in particular get really excited about going shopping. 

At the beginning of their relationship, the Bakusquad didn’t tell anyone. Some of Class 1-A had suspicions that Ash, Katsuki, and Mina were dating, but they didn’t know that ALL of the Bakusquad were dating each other. It wasn’t until Midoriya had the curiosity to ask Katsuki about it, and that’s when Katsuki said: “we’re all dating each other, dumbass.” and then he left without explaining anything else to Midoriya. 

Hanta taped Denki and Katsuki on the ceiling before. That was funny. 

Whenever Ash is overworking herself (whether she realizes it or not), sometimes Katsuki or Eijiro will pick her up outta her chair, throw Ash over their shoulder, and have her cuddle with them. 

Ash’s southern accent comes through once in a blue moon. It’s a small thing that Ash is subconscious about herself, but it’s sooo cute to the rest of the members of the Bakusquad. 

Speaking of Ash’s southern accent, she often makes various impressions when making fun of various things. Her southern accent often peaks through. 

There was one time when Ashley was joking around and her FULL southern accent came out. My god it took everyone by surprise. 

Ash will make short TikToks depicting her messing with her lovers. It’s usually Katsuki or Sero. She posts every week or so.

𝐜𝐨𝐩𝐲𝐫𝐢𝐠𝐡𝐭 © 𝐨𝐟𝐟𝐢𝐜𝐢𝐚𝐥𝐥𝐲𝐚𝐬𝐡𝐥𝐞𝐲 𝟐𝟎𝟐𝟑. 𝐢 𝐝𝐨𝐧’𝐭 𝐨𝐰𝐧 𝐚𝐧𝐲 𝐨𝐟 𝐭𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐬 𝐨𝐫 𝐩𝐥𝐨𝐭 𝐩𝐨𝐢𝐧𝐭𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐨𝐫𝐢𝐠𝐢𝐧𝐚𝐥 𝐦𝐞𝐝𝐢𝐚. 𝐢 𝐨𝐧𝐥𝐲 𝐨𝐰𝐧 𝐦𝐲 𝐨𝐰𝐧 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐬, 𝐩𝐥𝐨𝐭 𝐩𝐨𝐢𝐧𝐭𝐬, 𝐞𝐭𝐜. 𝐦𝐲 𝐜𝐫𝐞𝐚𝐭𝐢𝐯𝐞 𝐰𝐨𝐫𝐤𝐬 𝐚𝐫𝐞 𝐰𝐨𝐫𝐤𝐬 𝐨𝐟 𝐟𝐢𝐜𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐭𝐡𝐞𝐲 𝐚𝐫𝐞 𝐧𝐨𝐭 𝐦𝐞𝐚𝐧𝐭 𝐭𝐨 𝐜𝐨𝐩𝐲 𝐚𝐧𝐲 𝐬𝐞𝐧𝐬𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐨𝐫𝐢𝐠𝐢𝐧𝐚𝐥 𝐦𝐚𝐭𝐞𝐫𝐢𝐚𝐥.

#bnha #mha #bnha headcanons #mha headcanons #bakusquad polyamorous relationship #bakusquad x oc #bakusquad x ash #bakusquad polyamorous headcanons #officiallyashley #ashwrites #bakugou katsuki #kaminari denki #sero hanta #kuriyama ashley #jirou kyouka #ashido mina

[dis--parity]

‘Fancy’ items in the cast’s kitchens

Here’s a random thought for a post that occurred to me earlier today - it occurred to me that each muse on the blog has at least one thing in their kitchen that you don’t exactly see every day. So, here’s a little low-energy post detailing them!

Alex - Rice Cooker

It’s no secret that Alex is a big fan of curry, chili, and anything involving rice. Whether she be making it as a batch meal, or just making rice as a side dish or a snack, she likes to have the rice she makes be perfect! Well, that, and buying rice in bulk instead of just as packets of microwave rice tends to save her a bit of money. She first learned about the rice cooker from a university lecture, where it was used as an example for how signals can be passed through an electronic device, where the rice stops cooking once it reaches the right conditions. Ever since then, she’s proud to own a rice cooker as the most used - and most expensive - thing in her kitchen.

Yeong-Hui & Garis - Tamagoyaki pan

Tamagoyaki is a special type of rolled omelette enjoyed widely in Japan and Korea, and are often added to bento boxes in their respective countries. It also happened to be Miyabi’s favourite breakfast food - her favourite way to season tamagoyaki was with garlic salt, basil, soy sauce, and a pinch of sugar. Yeong-Hui keeps around a tamagoyaki pan, and often likes to use it to make their own tamagoyaki - and whenever Miyabi’s birthday comes to pass, they make a special tamagoyaki using Miyabi’s recipe in remembrance of them.

Garis also likes to use the tamagoyaki pan - but more often, xe uses it to grill sandwiches, gently reheat or refry burgers, or to make pancakes. The sloped angle of the pan actually makes it perfect for all of these, as it allows for them to be flipped quite easily.

Souji - Novelty rolling pins

Having a rolling pin in one’s kitchen may not seem to unusual by itself - but a whole rack of them, of different shapes, sizes, and even materials? It’s most certainly a conversation starter. With Souji being a fan of making small collections of things, the one he is absolutely most proud of is the collection of rolling pins in the kitchen. Every single rolling pin is made of a different type of wood on the handles, and the body is also made of widely varying materials, from simply the same type of wood, to steel, to plastic, to even marble. They’re all different right down to the pin geometry - some of the more uneven bodies, he says, give certain pastries a bit more ‘character’. Besides just looking good, it’s just nice to have a rolling pin for every situation, and have them all be unique in their nature and role.

Theo - Dry-aging fridge

One of the ways that Theo was told he could enrich his life was by taking up a creative hobby, taking pride in being able to make something. Cooking fills that niche well enough on its own, but he decided to take it a step further to truly make the things he loved better. The dry-aging fridge that sits next to his regular refrigerator helps draw the moisture out of the meat over the course of a few weeks to enhance its flavour and tenderness - most often, he purchases large rib roasts and puts them in a special membrane to assist the process of dry-aging the beef, and by the end of it, he is left with some wonderful steaks to cook. As well as making his everyday meals - or at the very least, the ones he prepares for dates - taste far, far better, it also does help him save a bit of money when compared to supermarket prices.

Also, if he never bought it, he never would have discovered how delicious dry-aged bacon is. He’s forever thankful for the fridge, for however a hefty financial burden it turned out to be on initial purchase.

#[𝒮𝒽𝑒 𝓈𝒶𝒾𝒹 𝐼'𝓁𝓁 𝓁𝑜𝓋𝑒 𝓎𝑜𝓊 '𝓉𝒾𝓁 𝓉𝒽𝑒 𝒹𝒶𝓎 𝓉𝒽𝒶𝓉 𝐼 𝒹𝒾𝑒] Yeong-Hui;; Headcanon #[𝐖𝐚𝐥𝐤𝐢𝐧' 𝐨𝐧 𝐭𝐡𝐞 𝐟𝐢𝐠𝐡𝐭𝐢𝐧' 𝐬𝐢𝐝𝐞 𝐨𝐟 𝐦𝐞] Souji;; Headcanon #[𝐆𝐨𝐭 𝐚 𝐥𝐨𝐭 𝐨𝐟 𝐛𝐚𝐝 𝐬𝐡𝐢𝐭 𝐭𝐡𝐚𝐭 𝐈'𝐦 𝐭𝐚𝐤𝐢𝐧' 𝐭𝐨 𝐦𝐲 𝐠𝐫𝐚𝐯𝐞] Theo;; Headcanon #{ i was. more exhausted than i thought coming home from work } #{ so here's a fun little headcanon post for y'all } #Alex;; Headcanon #Garis;; isms

[missguomeiyun]

Homecooking [July ed]

This is gonna be a super short post.............. >.<

I got the Korean pickled radish from Hmart - the large bag with the 4 large pieces so I paired it with various things.

With jjajangmyeon, aka Korean black bean noodles. Traditionally, the yellow radish is always eaten with this bcos it offers a contrasting flavour & crunch to the soft, chewy noodles.

& yes! I added coarse salt & pepper to my noodles. It’s actually quite good with the black bean sauce haha

Bcos we had several days where it was just sooooooo hot & I didn’t feel like anything .. so I added some of the radish to my cold noodles. I’ve done this before & I’m not sure why it’s not a thing.. . the broth I have is radish-based. It’s kinda sour, kinda sweet. .. it’s a very refreshing flavour. Adding some of the yellow radish just adds more to it. It enhances the broth’s flavour.

“Home-version poke” consisting of cooked salmon, cherry tomatoes, yellow radish, the Costco tuna poke, & bean sprouts. Later added Korean tartar sauce as the sauce.

Baby kimbaps that has 3 ingredients: Busan fish cake, yellow radish & rice. I seasoned the rice with some salt & that’s it.

Another rice dish with the yellow radish lol omg I had 4 large chunks of it & it’s not like it can be frozen so I felt I was almost in a rush to finish it before it goes bad. This was just a stir-fry with chicken, bean sprouts, & lettuce. I added the radish & dried seaweed on top as a garnish.

The rest. .. majority was just sliced & eaten with whatever I had. I also made another cold noodle with the radish.

Can’t remember if I have posted this. .. I got these Pretz cracker snacks when I was in Korea several yrs ago. I found them in the basement behind some shelf .. . not sure why they’re still around. But anyway, they are finally going *tear* these were soo good!!!

The blue one is Camembert Cheese & Pepper flavour; the red one is Spicy Shrimp. I wished these flavours were available here =(

Air-fried half-chicken. Turned out well~

I cracked open a sea salt I got from Evoolution; the Lime Fresco one. It’s pretty good but I find you need to add a lot of it to taste its flavour.

My last ox bone noodle ramyeon :’)

I don’t normally buy these instant coffees but I’ve never seen this one before. I was curious as to how adding cold water can dissolve a coffee-based powder .. bcos you know, it’s usually you add hot water to dissolve instant coffee or hot chocolate, right? So I tried it with not just room temperature water, but fridged water haha it did dissolve! It took some time though. Like there were large clumps once you add the water but after stirring . .. they eventually all disappear :O  I added the recommended amount & it was way too sweet for me. What I do is I actually mix in instant black coffee in it too.

1. 1 tbsp instant black coffee; dissolve with a little bit of hot water.

2. Add cold water

3. Add 1 packet of the iced coffee powder

Basically. .... I use it as a sweetener lol! But you know, it has .. Timmy’s iced capp vibes on its own so I do recommend trying it if you like iced capp. 

On a side note, INTJ-A is a tough life!

#food #homemade #homecooking #i cook sometimes

[recurring-polynya]

Kiki’s Delivery Service Pumpkin-Herring Pie Baking Adventure

LOOK AT MY PIE!! BEHOLD IT!!!!!!

Project was a big success, I am extremely proud of myself, would do (and probably will) make again.

Details below the cut

There are numerous recipes for this pie online, but I chose this one by Sylvia Wakana, because it seemed like a good combination of simple and accurate to the setting. The recipe is a little light on detail, and it’s missing a few amounts. I am a pretty good baker, but I am not a great cook-- nevertheless, I was able to make my way through easily enough, and I will tell you what my measurements were as we go.

I definitely wanted to use a kabocha squash, because it’s my understanding that is what a Japanese person would mean when they said “pumpkin.” I am lucky to have an enormous international grocery store near by, so it was easy to procure one. If you can’t, I found it to be somewhere between a pie pumpkin and a butternut or acorn squash. Of the three, I find butternut by far the easiest to work with, so that is what I would use if I couldn’t find the kabocha.

The recipe says to steam it, but I wanted to roast mine because I roast squashes all the time and it seemed nicer. A tip I found suggested that kabocha can be hard to slice, and recommended roasting whole for 10 minutes to soften it up a little, which I did. I honestly have no idea if it helped, but I was able to hack it open without too much trouble. I rubbed each side in olive oil and sprinkled with salt and pepper, then roasted face down for 30 minutes. It was still a little firm, at that point, so I re-oiled and put it back for another 15. At the time, I worried that I had overbaked it. I make roasted butternut lasagna a lot, and the longer you roast a butternut, it will just get softer, but the kabocha sort of dried out-- I am guessing it has less moisture. So, in retrospect, I probably would have only put it back for another 5 or maybe not at all. 

Oh, here’s another tip! Whenever I am making a recipe with a roast squash, I roast the squash early in the day. On one hand, it’s a bit of a waste of oven heat, but on the other, it breaks up the cooking, and it also breaks up a time dependency. My kid doesn’t like dinner to be late, and a squash that is taking too long to roast and push your entire timeline back. Also, if you roast it ahead of time, you don’t burn your fingers trying to get it out of the rind!

Anyway, so the next step was to sautee some onion and mix in the squash. The moisture from the onion helped a little, but it was still looking pretty grainy. When, I added the Béchamel sauce, though, it mixed up soft an creamy! Whew!

The recipe recommends Swedish-style canned herring, and I wasn’t able to find any. Sardines are technically just young herring, and all things I found labeled “canned herring” just seemed like sardines to me (you probably could use sardines, I am sure it would work). I had seen jarred herring before, and I just felt like it would work better than sardines. Now, at this point (this is earlier in the week), I told Mr. P that I was going to buy jarred herring and he insisted that it was pickled and I said I didn’t think it was. I went to the grocery story. I had a choice of herring in cream sauce or wine sauce. Neither of them had the word “pickled” on the label. I bought the cream sauce because I thought it would be better with the recipe. Was it pickled? Yes, as it turns out, which I did not know until I actually ate the pie. The ingredients on the jar are listed as “herring (herring, vinegar, etc)” so I guess you are just supposed to know (or possibly listen to your husband, but that seems awful). Anyway, it turned out fine, I’ll get to that at the end. FYI, the jar of herring + sauce was 12oz. 

I went for Swiss as my cheese. Now, I get these same packets of shredded cheese in cheddar and mozzarella all the time, and they are 8oz, but the Swiss was 6oz for some reason. 

At this point, I was ready to start assembling. I rolled out my puff pastry (I used storebought, I have never made my own puff pastry and I don’t like to have too many unknowns in one project). I thought the puff pastry would be 9x13, or possibly larger, and was planning to bake this in my casserole. It was not, it was a square. I pulled out my 9x9 casserole instead, and, as it happened, everything fit very nicely inside, so that was serendipitous. 

A note about puff pastry! The instructions on the box said to take it out of the freezer 40 minutes before using, but I was doing some reading on puff pastry this morning and every single webpage said to put it in the fridge the night before. I stuck it in the fridge at maybe 9 this morning, and I took it out at the time I was finishing up the Béchamel sauce (this is also when I started pre-heating the oven) and it worked out great.

I ended up using one sheet of puff pastry to cover the pie and about half of the other to make decorations (I baked up the rest to eat with strawberries and ice cream as dessert). My puff pastry didn’t stick to itself very well, so I used the egg wash as glue during the assembly, which worked like a charm.

The sheet of pastry was just a teensy bit bigger than my dish, just perfect for folding down the edge and doing a little decorative crimp. I drew the fish on paper (while looking at a still from the movie) and then cut it out and used it as a stencil. I did the fins separately, which I think was a good call, because I think they puffed more that way. I have some tiny cookie cutters for doing pie decorations, which is where the stars came from. 

The recipe said it would bake for 25-30-- mine took 35. I probably should have had the rack higher-- I had put it in low to roast the squash. Oh, well, it came out fine.

So, how did it taste? Well, let’s talk about that pickled herring. There aren’t that many strong flavors in this, and I actually think it would have been a little bland if I hadn’t used the pickled herring. My husband and son love vinegar (my husband notoriously drank pickle brine from the jar as a child) and they both thought this pie was delicious. I am pretty vinegar sensitive, but the squash, cheese and pastry worked pretty well to counter the fish, so the overall effect pretty nice. The squash was mild and sweet, and did not taste dry at all in the final product. My daughter, much like the grandchild in the movie, did not care for the pie, but that was not unexpected (she got a quesadilla). 

I would definitely make this again as is-- it might be nice to use a stronger cheese, like Gruyere, especially if I tried it with non-pickled herring. I also think it would be really tasty to make this with salmon instead of herring, swapping the squash for a leek and potato base, maybe with some dill. 

It took a long time to make, but nothing about it was particularly hard. I had intended to make it in the fall or winter, but the second best time to plant a tree is right now, as they say. It’s coming up on spring here, but it did get pretty chilly this evening and it was a warm and cozy meal. A+.

#kiki's delivery service #pumpkin herring pie #yatta!! #i forgot to take a picture of the inside but it wasn't particularly impressive #just yummy

[homesweetgoodneighbor]

FOOD TRICKS INCOMING

In relation to that post about using jarred garlic, RealLemon juice, iodized salt (! who the fuck gives people shit for salt?...Never mind...I know that answer...), etc.

You wanna quick way to make boxed mac and cheese taste better? Throw in that shakeable parmesan cheese while it's still hot. It will add a nice tang to the flavor. Hell, throw in some pepper, a little of that jarred garlic, and maybe a shake or two of tabasco for a kick! Have some sliced Amercan cheese? toss in a slice while it is hot to make it creamier.

Here's another trick for mashed potatoes I learned from my mom. This works whether you have actual potatoes to mash or boxed powdered potatoes. As I said before, bouillon cubes (chicken or veggie) or powder are cheap and your best friends. Boil the potatoes in the broth or use the broth for the powdered potatoes. (Or use salted water if it's all you have.) Now, here's the secret ingredient: mayo.

Now, now, bear with me.

Add just maybe a tablespoon or more depending on how much potatoes you have. I recommend a tablespoon mixed in very well then taste them. The oil, vinegar, and egg in the mayo adds a lovely flavor to mashed potatoes. Hell, throw in some of that shakeable parmesan and they get extra fancy.

I have done this FOREVER and even my snootiest in-laws (before Super Spouse finally told them to fuck off) love my mashed potatoes. (They also loved my deviled eggs and the only extra I added were worcestershire sauce into the mix.)

Any normally bland box food can be made better with a few cheap tweaks using things you either have or are accesible. Don't be afraid to experiment!

As always, I am always here to help with cooking and if I can't answer the question, I will either learn so I can, or find someone who has more knowledge.

Important Addition: If you need condiments, do like we did when I was in college, steal that shit from McDonalds, Taco Bell, Burger King, etc. Take them from the condiment bar or always ask for your food to go and ask for extra packets of your condiments of choicr with your food. I did my time in fast food, and they pay PENNIES for those condiments. Plus, it is always acceptable and advisable to steal from gigantic corporate monsters who refuse to pay their people living wages.

#cooking #food

[rabbitcruiser]

National Noodle Day 

The steam rising from a bowl of noodle soup floats along and dissipates almost like a thing of magic, with rich aromas and the promise of a deliciously warmed belly. In cultures all over the world, noodles have served as a foundation of comfort food, and Noodle Day celebrates this long history and the place they play in everyone’s life today.

History of Noodle Day

It is estimated that the origin of noodles dates back as far as two thousand years, or possibly even further. The first mention of noodles in historical records is in a book from the Eastern Han period that dates from between 25 and 220 BC. This unleavened dough has been prepared in many ways, throughout many cultures, using many different ingredients. But one thing remains the same–noodles are almost always delicious!

Noodles–inexpensive, simple, and rather filling–has been a mainstay of the working class for many years. The instant cup of noodles heated quickly in the microwave during a short lunch period. The mainstay of the poor and college-bound, pre-packaged Ramen noodles are often the foundation of a person’s first culinary ventures, as they try to turn the only meal they can afford into something akin to food.

But noodles aren’t only cheap and filling! Now, consider the rich and flavorful bowl of mom’s chicken noodle soup, full of the rich flavors of chicken and carrots, and floating among them are the obligatory egg noodles, which somehow are just the thing to tie this delicious bowl of nutrition together.

For anyone who was born into Italian family, chances are they’ve experienced every kind of noodle the mind can imagine and a few to boot! Rigatoni noodles, spaghetti noodles served with a rich red sauce exploding with flavor, Asian Rice Noodles, or even Fettuccine noodles coated in a thick heavy Alfredo sauce interspersed with bits of chicken.

Noodles have been with mankind in nearly every culture out of history, and Noodle Day reminds us that this basic and staple food is still the best way to fill a hungry belly at the end of the day.

How to Celebrate Noodle Day

Noodle Day can be loads of fun! Making noodles, eating noodles, and enjoying noodles with friends. Try these ideas for spending Noodle Day:

Go Out for Noodles

Whether at a fast food joint or a sit-down restaurant, noodles are fairly easy to come by in a variety of restaurants.

Noodles and Company, in the United States, is a fast-casual dining place that focuses each of its dishes all around the noodle. Their noodles are all made by hand, and their menu ranges from standards like Macaroni & Cheese and Spaghetti & Meatballs to more unique offerings such as Alfredo MontAmore with Parmesan Crusted Chicken or Grilled Orange Chicken Lo Mein. They also offer gluten-free and vegetarian options for those with certain dietary needs.

It’s a noodle lover’s dream come true!

Get Clever with Ramen Noodles

Those little rectangular packets of dried noodles with a smaller pack of flavorings inside can be used for more than just making some soup! As it turns out, they’re extremely useful to have around the kitchen for a variety of needs. Try out these ways to use those ramen noodles:

Make “Breadcrumbs”. The hard noodles can be crushed up into tiny granules (with a bit of the seasoning packet included). These work well as a substitute for recipes that call for breadcrumbs, such as schnitzel or meatballs.

Use as a Dessert Topping. This might be surprising but those crispy noodles, when cooked with cinnamon and sugar and then fried, offer a delightful chopped topping that can replace nuts on ice cream sundaes or other desserts.

Make Burger Buns. The great thing about ramen noodles is that, once cooked, they can be formed into almost any shape desired. Some people like to add a bit of egg, salt and herbs, then shape them into buns and fry them. These can be used for hamburgers or veggie burgers.

Add Zest to Salads. Take that boring salad to the next level by adding the crunch of pizzaz of ramen noodles. Simply crush the dry noodles and toss them into a coleslaw and top with an Asian dressing. Delicious!

Try a New Kind of Noodle

In a world of thousands of varieties of noodles, the best way to celebrate Noodle Day is by reaching beyond your comfort level and trying something new. If your culinary experience with noodles is limited to Instant Cup a Soup and Spaghetti, it’s time to try something new.

Explore the rice or buckwheat noodles from your local Asian store, or discover exactly what a Manicotti noodle is and what it is used for! You’ll find yourself marveling at the sheer variety of noodles and noodle dishes there are, enough to have a different dish every day for years!

Share Noodles with Others

Celebrating Noodle Day with the community can be loads of fun. Take a noodle dish to the office to share with coworkers. Or invite a few friends or family members over to enjoy a meal with many courses–all of which include noodles!

Source

#Crispy Rice Noodle Tower #Spicy Shanghai Noodles #pasta #food #restaurant #National Noodle Day #NationalNoodleDay #Cajun Pasta #Beef Black Pepper #Canada #USA #travel #summer vacation #6 October #Bun Thit Bo #Tonkotsu Black Ramen #Ramen Noodle #Rayu Udon #Bun Ga Xao Xao

[voxmyriad]

Domestic Headcanons Part II: Hardcase/Tup/Dogma OT3 (post-war, no-Order-66, everyone-lives, this-is-the-good-place AU)

Who washes the dishes by hand and who uses the dishwasher? Tup likes washing dishes by hand. It makes him feel centered, like he's really doing something useful and positive. Hardcase and Dogma don't really understand this perspective, but they respect it (and use the dishwasher).

Who cuts vegetables, fruit, etc by hand and who uses the easy to use chopper? All three of them CAN cut everything by hand, they have good knife skills, but Hardcase is a GADGETS BOY and if Dogma didn't stop him he'd fill every drawer in the kitchen with seed hullers and egg slicers.

Who pours the cereal into the bowl first and who pours milk before the cereal? Hardcase pours in the milk first because when he pours in the cereal it makes more of a mess and gets that little vein going in Dogma's temple, and it's funny. Tup pours the cereal in first, because only one of them at a time gets to push Dogma's buttons in any particular way, house rule.

Who buys/drinks bottle water and who uses/drinks from the tap? All three drink tap water, but Dogma likes his straight from the 'fresher, very cold, and doesn't like ice, so he sometimes buys bottled to reuse the bottles.

Who hoards disposable containers and who throws them away? All three of them throw them away. It gets upsetting for Dogma if there's too much mess in the kitchen, and Hardcase and Tup work to make sure it never gets to that point.

Who buys milk in a paper carton and who buys it in a plastic jug? The paper cartons just don't hold enough, it's plastic jugs all the way for that household. (Also easier for drinking straight from the container, which Hardcase will do when he isn't going to get caught.)

Who picks paper bags and who picks plastic bags after grocery shopping? Tup likes paper bags better, Dogma prefers plastic to carry more, Hardcase chooses something different every time. Tup also has reusable bags for smaller trips, when they remember.

Who HOARDS the plastic bags and who recycles them? Again with the goal of keeping the mess in check, they don't hold on to all the plastic bags, just the sturdy ones that might come in handy.

Who hoards salt/pepper packs, togo silverware and other togo condiments? They keep a few packets of silverware for emergencies, but the condiments get their own basket in the pantry and their own shelf in the 'fresher. Hardcase likes little packets of sauces instead of big jars, he just enjoys fiddly things, but they're organized, so the other two don't mind.

Who lets the garbage can overflow before throwing it out? No one, they keep on top of household chores like that. It helps keep the peace in the house. Never worth fighting over who did or did not take out the garbage.

Who gets annoyed when someone doesn’t use the clips for the potato chips? Dogma. Why do they even buy the larger bags if they're not going to get eaten?

Who uses paper plates? Sometimes, just sometimes, everything starts happening a little too much for one of them, or for all three at once, and that's when they leave the dishes alone and use paper plates and plastic silverware. It's all right. They've all been through a lot, and they're kind to themselves and one another for it.

Who uses coasters? All of them, they have a nice place and it shouldn't be difficult to look after and keep it nice.

Who licks the spoon/butter knife after they use it? All three of them, but only Hardcase will admit to it.

Who loses the bread ties? Dogma, because he uses the bread most often when he's in a mood to make a lot of sandwiches for everyone, and the kitchen can get into a state of organized chaos at that point. The bread ties have never turned up IN the sandwiches though (yet).

Who kicks the ice under the fridge when it falls on the ground? Hardcase and Tup will both kick the ice under the fridge, but Dogma picks it up and would really like it if they'd do the same :| It's not something to fight over, though.

Who constantly cuts/burns themselves when they cook? Hardcase gets impatient and tends to splash himself with hot water or get his arm hit with steam. Dogma is more likely to cut himself if he's working too fast and not focusing well enough on what he's doing, a little trapped in his thoughts. Tup has the best luck in the kitchen by being methodical and slow.

Who organizes the spice rack? Dogma. Dogma organizes most things in the kitchen, and Hardcase and Tup just make sure they stay that way.

Who uses the microwave more? Hardcase will use it the most. Tup uses it for heating things during cooking. Dogma doesn't care much for leftovers, he leaves them to the other two and makes something fresh.

Who stops the microwave one second before time's up? Hardcase, but he's terrible at actually managing it.

#headcanons #domestic headcanons #my writing #hardcase #tup #dogma #clones in love #au funtimes

[arbitrarygreay]

What's up, anime foodies, we're back for another round of making delicious sakuga munchies, and today we've got a great set for the week: Revolutionary Girl Utena!

Have you heard, have you heard? This show feeds us a lot of delicious meals, from opening night dorm feast (soup/salad/bread), to exploding curry, to Wakaba's bento ("mostly instant"), to takoyaki and yakisoba, to delicious steak, to delicious fried eggs, to delicious cake, to delicious brandy-stewed rose hips jam.

It all culminates here, though: the Lunch Called Disassociation.

Now, we never get to see the eventual lunch in the show, so there are a few possible interpretations we'll be making. What we know for sure are the following ingredients: -Egg -Asparagus -Salmon

For all meals, we will assume that the salmon and asparagus have been prepared the same way.

The original footage states that the salmon is dinner leftovers. We'll just use the foil-steamed method as seen in Today's Menu for the Emiya Family, episode 2. Osmose excess liquid from fillet using salt/sake for 10 minutes, wrap fillet in foil with seasoning and veggies of choice (picture below shows rehydrated garlic power and onion flakes, plus a chimichurri seasoning mix), steam in a covered pan over medium-low heat for 15-20 minutes. The original recipe also calls for butter, but I've found that the salmon itself contains enough fat.

saumon la filet révolutionnaire

One can include the asparagus in the foil packets, but in the original footage, Utena said that she planned to boil the asparagus, which implies that it was not a part of the salmon leftovers, that she would cook them from fresh. So we're going to do a blanch: Snap off the woody end of each stalk. Submerge stalks in salted boiling water for 30-40 seconds, then stop the cooking process with an ice bath. (Be very liberal with the amount of salt in the water. There has to be enough for saltiness to osmose into the asparagus with only 30 seconds of exposure!) The blanched asparagus should be bright green, no browning. Generally, 6 stalks will be one meal serving.

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In the first iteration of the proposed lunch, eggs are specified as "tamagoyaki." This is rolled egg omelette, which is then often sliced like a sausage. Tamagoyaki points towards a bento configuration. (Which means, also make some rice by whichever is your usual method.)

There are many instruction videos out there for tamagoyaki, but here's a short outline: The bento serving shown below is half of a roll made with 2 eggs. 2 eggs is usually the minimum amount to make a roll in a small pan. A common ratio is 3 tablespoons (or less) of flavoring liquids to 4 eggs. Flavoring liquids can be any combination of mirin, dashi (use excess for miso soup), soy sauce, or rice vinegar. Season with salt, sugar, miso, or MSG to make up the flavor profiles for the liquids that are left out. Beat eggs, flavoring liquids, and seasoning together. Oil a small pan and put over medium heat. Pour a thin layer of egg on the pan (about 1/3-1/2 of your eggs), let it solidify a little, before beginning to roll. after the first roll, push to the side, re-oil the pan, add remaining egg mix, roll again. Repeat untill all egg mixture is used. Remove roll from heat, and slice after cooling.

Assemble your bento! The non-rice incredients can be kept separate from each other using cupcake wrappers, or lettuce leaves for extra salad. -Half rice, as most all bento do -Salmon fillet, cut to fit the bento -Tamagoyaki -Blanched asparagus salad. Marinate in or spritz with dressing of choice. (lemon juice, vinaigrette, or for marinade, a mixture of gojujang/mirin/miso/water.)

Utena making lunch for them is a new development, though. In the first two arcs, the dorm serves dinner, and Utena buys lunch from and has tea in the courtyard cafeteria, or buys packaged buns and snacks.

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In the second iteration of the proposed lunch, the idea of sandwiches is brought up. This specific version is described in a "salmon/egg salad sandwich" way, where the "filling" is a single mash of all ingredients.

Mash salmon and hardboiled egg with mayonnaise together with a fork. Cut asparagus into 1/2-inch pieces, blanch, and mix into filling. Add a thin layer of mayonnaise to the bread before adding filling, then press the sandwich together. To get a little bit fancier, use two hardboiled eggs cooked for different time periods, in order to provide two different textures of yolk. Boil one for 8.5 minutes (more jammy), and the other for 10.5 minutes (more firm). If the yolks are undercooked for whatever reason, just microwave them for a minute or so, until they reach the desired texture.

Pro-tip: Talk about making this sandwich when you're trapped in a car with someone you don't want to be trapped in a car with

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Those are the two lunches talked about in the show, but holy shit I have so much salmon and asparagus still left I need to use them upof course, there are a few different sandwich variations one can make with the same ingredients. In the following two pictures, there’s mayo spread on the bread, and some honey mustard sauce drizzled on the middle asparagus layer.

-salmon, asparagus,sliced hard-boiled egg

Nanami worked so hard to supply all these eggs. Press f to have a glass of milk to honor her sacrifice.

-salmon, asparagus, scrambled eggs (This configuration is very similar to the sandwich seen in Today's Menu for the Emiya Family, episode 4, but with salmon substituting for bacon.)

Today's Menu for the HimEmiya Family

Later in the week, if the asparagus is going too mushy to be used fresh, consider blending it with oil (or cream of choice) and seasoning into a sauce/dressing.

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(Even though the following suggestions weren't brought up by Utena at all in the original footage, we've STILL got ingredients left to use up, so we WILL, DAMMIT)

Given that we got to assume rice for the bento earlier, lunch could be leftovers onigiri! -salmon/asparagus -asparagus/scrambled egg

Crumble! Crumble like the shining castle in the sky marking you as a failure of a duelist!

Finally, if things really roll over from leftovers lunch to leftovers dinner (after all, the salmon is actually probably from The Breakfast The Day Before The Lunch Called Disassociation, because Utena had dinner at the hotel, spent all day at the amusement park, and worried about the bread from that morning), you can never go wrong with leftovers fried rice.

Can you hear that? It's a microwave ding. I get to actually reheat things for lunch. Because I'M AN ADULT. *car revs*

And there you have it! An entire work-week's worth of the Lunch Called Disassociation! Make sure to make double servings, for you and your roommate!

#revolutionary girl utena #shoujo kakumei utena #category: anime #food #so I heard today is all about revolution or something #category: my stuff

[pinkiepiebones]

casketsanctum asked: how good is their food court

Oh, well, y’know, it’s still Hell so like. Whenever you go the one place you actually like is closed. Always long lines. Never enough chairs so you have to either stand with your food, watching for someone to get up, or you awkwardly lean against a column of human spines and try to eat your lunch and drink your drink without dropping anything. Fries are limp. Ice cream machines are frequently out of service. Pretzels have too much or not enough salt. If you want Coke you get Pepsi and vice versa. The only consistently good place is the weird little Greek joint wedged between the “bear with us the cheese sauce is alive” Taco Bell and the “everything is somehow burnt outside and frozen in the middle” Burger King but after a few thousand years gyros and tabouli and such gets bland.

Also, NO PLACE has ketchup. How do you keep running out. No, I will not take a packet of “catsup,” I don’t care what anyone says, it DOES taste different and it IS inferiour to ketchup.

Satan has tried to get things fixed up, but, you know- paperwork.

#ghost bc #spooky ideas #my idea of hell is that it’s just an eternity of agonising inconveniences and long lines