#it's fine we have olive oil and shortening

[yardsards]

Advice on getting into soap making?

above all, i'd say if you're just curious about the hobby and aren't trying to make some big batch of beautiful professional-quality soap yet... you don't need as many fancy supplies as all the tutorials show you. the monetary aspect scares a lot of people off because all the tutorials are made by people making extremely fancy soaps in large quantities to sell

you WILL need (i do cold process so this is the materials for that)

for safety:

-some kind of eye protection (while it IS very unlikely anything will splash in your eye, you don't wanna risk being the bozo that blinded themself making soap). i like using lab style safety goggles to fulfill my fantasy of being mad scientist.

-plastic or rubber gloves, because you WILL get lye water or unmixed soap on your hands, so you gotta make sure there are gloves protecting your hands

-long sleeves, tie your hair back if it's long. like you're in high school chemistry class. long pants and closed toe shoes are also recommended. just on the off chance something splatters on ya.

-ventillation. not necessary for most of the soap process but wherever you mix your lye into your water NEEDS to be well ventillated because sometimes the lyewater will steam and make fumes. my apartment doesn't have super great ventillation so i straightup do this step on a lil table on my porch

-clean flat work surface. your kitchen table should work just fine for this purpose. if you have a cat like me, lock her dumb ass in the other room so she doesn't try to jump on the table and give you both chemical burns

necessary:

-a kitchen scale (you can get a cheap one, doesn't need to be state of the art). eyeballing measurements or measuring by volume will NOT work.

-pure lye. necessary chemical for this whole process. just buy a 1 lb jar for now, you can start buying bulk later if you get serious about this hobby. sometimes you can find this in your local hardware store next to the drain cleaner (only get the stuff that says "pure lye"! don't accidentally get something that says "drain cleaner WITH lye"). but mine's been sold out so i had to get some online

-oils. this, along with the lye, is what soap is made of. you can figure out your own recipe, but mine (which is made of stuff easily accessible at the grocery store) is 4 parts olive oil, 3 parts shortening, 2 parts coconut oil, and 1 part castor oil. use this calculator to figure out how much lye and water you'll need, or to tinker around with your own oil combinations.

-big mixing bowl. ideally not metal, sometimes metal has a chemical reaction w the lye water. glass is fine. plastic is fine (though if you use something plastic for soap, you probably won't wanna use it for food ever again because the smell of soap will get stuck in the pores of the plastic and not wash out)

-smaller container to mix lyewater in. not metal. ideally not glass (you know how glass sometimes cracks from abrupt changes in temperature? yeah.). use something made of good sturdy plastic that you would feel safe dumping boiling water into (your lyewater SHOULDN'T reach boiling temps ever but we wanna be sure). ideally something with a lid.

-plastic spoon (for scooping lye)

-rubber spatula (for scraping bowl)

optional:

-scented oils/essential oils. wherever you buy these from, make sure they are safe for skin (some oils are only safe for candles and diffusers and whatnot). you could also scent your soap with stuff like orange zest, tea, or dried frowers (though the scent will be more mild). or make unscented soap

-immersion blender. everyone SAYS this is Strictly Necessary but that's FALSE. i have used a whisk and some old fashioned elbow grease to test if it was possible and yup, worked just fine, just took longer. (exactly HOW long depends on what recipe you use and what temperature your materials are at, and how big of a batch you're making. i was just doing a 1 lb batch w the recipe listed above). but yeah, strongly recommend a cheap immersion blender unless you're super broke or looking for an arm workout.

-titanium dioxide and soap micah: these make your soap colourful. only recently bought some, have just been making plain beige-ish soap. if your local craft store sells liquid "soap dye", that stuff generally doesn't work well with cold process soap, just melt and pour

-soap molds: i don't even bother. i've used cheap tupperware, i've used a pringles can lined with wax paper. do whatever, as long as you think you can get the soap out of the container/mold.

and then if you want i could walk you through the exact steps but usually the youtube tutorials are pretty much fine (sometimes they overcomplicate it or do things without explaining WHY or if that step is purely necessary or just optional, though)

also i know all the lye precautions make it sound scary but honestly a lot of it is just being Extra Cautious. if you fuck up and get lye on yourself it won't be good but you just gotta rinse it off with cool water. you won't get, like, Immediate Deadly Chemical Burn if you get lye on your skin, just wash it off and at worst the skin will just be irritated for a day or two

#eliot posts #long post

[unwritrecipes]

Ratatouille Cobbler

Welcome to Cobbler Week! Unintentionally, you might even say accidentally, after not having made any biscuit-topped dishes for at least a year, I seem to have found myself whipping up two in just a matter of days! It’s a happy thing and I can’t wait to share both with you! First up, is this off-the-beaten-path, savory and oh-so-delicious, Ratatouille Cobbler. I promise you’re going to love it!

Before we get to the making of this yummy dish though, I can’t not acknowledge the Ratatouille movie. Can you believe it came out in 2007?!! Geez, time is flying by! Anyhow, I’m thinking you throw together this cobbler, reacquaint yourself with Remy (that adorable rat) and have yourself a little themed-dinner/movie night. Sounds good, no?

Now that we’ve gotten that out of the way, let’s get back to the real star of the night— the actual ratatouille, which if you’re unfamiliar with, is basically just a simple and very colorful French vegetable stew.

It comes together easily and is very flexible in terms of ingredients. It almost always has an eggplant and tomato base, but then you can let your imagination go wild. It’s also a great way to use up any veggies that have seen better days. Here I’ve used eggplant, carrots, onion, zucchini and tomatoes, but it would be great with peppers, yellow squash, string beans—whatever you like or have on hand.

Anyhoo, once you’ve prepared said ratatouille, it’s on to the cobbler part, which in this case, is an easy buttermilk and parmesan cornmeal biscuit that comes together in one-bowl, gets dropped any which way over the savory stew and bakes up golden brown and addictively crunchy on the exterior while still maintaining that light fluffiness inside, which is the hallmark of any biscuit worth eating.

The combo of those crunchy/tender biscuits with that tangy tomatoe-y stew is just…WOW!!! So much flavor and texture! Though it’s entirely savory, it kind of feels like you’re getting to eat dessert for dinner and what’s more fun than that?!!

Stay tuned for more cobbler…

Ratatouille Cobbler

Makes 6-8 servings

Prep Time: 40 minutes; Bake Time: 30 minutes

Ingredients

For the ratatouille

⅓ cup olive oil, plus a little extra

1 large onion, chopped

2-3 large carrots, peeled and cut into thickish rounds

1 large eggplant, peeled and cubed

3 medium zucchini, cubed

3 garlic cloves, minced

3 cups cored and diced tomatoes (I used 6 large plum tomatoes)

Kosher salt and black pepper

¼ cup chopped fresh basil

1 generous tablespoon tomato paste

Water

For the biscuit topping

1 ½ cups unbleached, all-purpose flour

½ cup finely ground yellow cornmeal

1 tablespoon cornstarch

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup finely grated Parmesan cheese

4 tablespoons unsalted butter, cut into cubes and chilled

1 tablespoon solid vegetable shortening (like Crisco—if you don’t have it in the house or don’t want to use, just add an extra tablespoon of butter)

1 cup buttermilk, well-shaken, plus a little extra

The Recipe

1. To make the ratatouille: Heat the olive oil in a large, heavy deep-sided skillet over medium heat. Add the onions and cook for 3-4 minutes until softened and translucent but not browned. Add in the carrots, eggplant and zucchini and cook for 8-10 minutes, until veggies have softened, stirring often so that they don’t stick. Add in the garlic and cook for a minute, stirring constantly so that the garlic doesn’t burn.

2. Stir in the tomatoes and season with a few pinches of salt and pepper. Bring to a simmer, cover the pan and lower the heat to medium-low. Let cook for about 10 minutes, giving a little stir every now and then. Stir in the basil and tomato paste and let the mixture simmer for a few more minutes, uncovered, adding a little bit of water to keep the mixture saucy. You need a bit of liquid so that the biscuits will steam properly. Taste and season the ratatouille with more salt and pepper if needed and remove from the heat.

3. Preheat the oven to 400ºF and brush the bottom of a 9x13-inch baking dish with a little olive oil. Scrape the mixture into the prepared dish and place in the oven as it preheats.

4. To make the biscuits: Whisk together the flour, cornmeal, cornstarch, sugar, baking powder, baking soda, salt and parmesan in a large bowl. Add the cubed butter and shortening and use your fingers to work it into the dough for a couple of minutes, then switch to a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces of butter and shortening. You want to try not to over mix.

5. Make a well in the center of the dry ingredients and pour in the buttermilk. Use a fork to stir it all together until a dough starts to form. Add in more buttermilk, a tablespoonful at a time, if the mixture seems too crumbly.

6. When the ratatouille in the oven is all bubbly, remove it and dollop big spoonfuls of the biscuit mixture all across the top (it’s ok if there are gaps between the dollops). Return the dish to the oven and bake for about 30 minutes, until the biscuits are a deep golden brown and entirely cooked through. Let the casserole cool for a few minutes and serve.

Enjoy!

Note: Recipe adapted from The Harvest Baker by Ken Haedrich. I tinkered a lot with proportions and ingredients. Use whatever veggies you like or need to use up for your ratatouille mixture. Also, I simplified the biscuit topping and used more cornmeal and buttermilk.

#Olive Oil #Onion #Carrots #Eggplant #Zucchini #Garlic Cloves #Tomatoes #Kosher Salt #Black Pepper #Basil #Tomato Paste #Water #Flour #Cornmeal #Cornstarch #Sugar #Baking Powder #Baking Soda #Parmesan Cheese #Butter #Vegetable Shortening #Buttermilk

[cithaerons]

girl help we have 3/4 cups of butter in total

#it's fine we have olive oil and shortening #im just stressing about my buche de noel

[aleapoffaithfiction]

XVI.

"You will manage to keep a woman in love with you, only for as long as  you can keep her in love with the person she becomes when she is with  you." C. JoyBell

Rockin' around the Christmas tree, let the Christmas spirit ring. Later we'll have some pumpkin pie, and we'll do some caroling…

Naturally, my own vocals lightly meshed in with those of Brenda Lee while my head bopped back and forth to the infectious Christmas tune as it blared from the Beats Pill, I gifted to my mother a couple of months ago. To take advantage of the majority of my weight being pressed against the kitchen island, I slowly flexed my toes and extended my aches in an effort to minimize the throbbing in my feet. Short hisses turned into a deep sigh of bliss but unfortunately it was short lived once I grasped a knife in my hand again.

“Pass me two stalks of celery out of that bag, please.” My precise instructions were pointless. With her eyes intently focused on the phone in front of her, Celeste aloofly tossed the plastic bag in my direction as if I were a nuisance interrupting the ridiculous number of hours she spends interacting on Facebook. If anything, I avoid it, because once you reach a certain age, Facebook is nothing more than a scroll fest filled with engagement and pregnancy announcements, weddings and post-birth pictures, garbage hot takes from people about the most trivial of topics, and finally older relatives who have nothing better to do other than to be in everyone’s business, including yours.

“Shouldn’t you be doing something?” If she’s not going to be in the kitchen either helping me or doing something of her own, then the better choice would be for her to exit. She hasn’t been much company because we’re barely spoken since she arrived and I’d rather not be distracted by her sitting there in a trance with a phone in her hand like a mindless teen.

“Not really. You always do Christmas Eve, I do Christmas breakfast, and mommy does Christmas dinner. Don’t act brand new now.”

“I’m not acting brand new. I just see no point in you being in here.” Celeste does Christmas breakfast because it’s the easiest task to handle and I don’t have much of a problem pushing her dry ass pancakes around on a plate in anticipation for dinner later on the evening.

“For someone who claims to be so demure in the manner that you carry yourself, I’m super confused about why you have streams of diamonds glistening and circling around your neck.”

“What?” Thoughtlessly, I stretched my unoccupied hand up to the exposed skin and lightly brushed my fingers over nearly sixty carats of brilliant round cut diamonds that do not belong to me.

The manner in which O layers his many necklaces always grabs my attention and it’s something about the showiness in the midst of the simplicity of them that I continue to compliment whenever I see him donning them. This morning, for whatever reason, he randomly placed two of them around my neck as I stood in the mirror attempting to figure out just how festive my attire would be for today. Once I’d gotten past three unwarranted outfit changes, I found myself admiring the jewelry as it glimmered in the natural lighting cascading into his master bedroom beyond the curtains. I’d forgotten to remove them.

“They’re not real. It’s just costume jewelry.”

“They look pretty damn real to me.”

“Well, they’re not. There’s this new spot that opened up over on West 47th Street. I grabbed them in there. I just thought they looked cute and they reminded me of something Lil’ Kim wore one time. You know Kimberly Denise Jones is one of my spirit animals. They’re not something you wear everyday but it’s the holidays and I’m on vacation until after the New Year, so why not? I’m glad they look real though. That just means they were well made.”

“You seem to have a million alter egos. One minute you’re Florence Joyner, the next minute you’re Lil’ Kim, on another day you’re Angela Bassett, and then you’re Michelle Obama. We can’t forget you being the Oprah of sports journalism, oh and there’s Rihanna and Beyonce, who else?”

“Phylicia Rashard, Eartha Kitt, Regina King, Janet Jackson, Cari Champion, Lisa Salters, Pam Oliver, Jemele Hill. And I’ve never considered any of those women to be my alter egos. They’re women that I admire due to their drive, success, and character. I’ve taken bits and pieces from all of their careers and used them as lessons for my own. What you’ve mistaken is me saying that Lil Kim, Rihanna, and Tracee Ellis Ross are my style icons. Oh, and Mary J. Blige is my boot icon.” I think all women have a mood board of aspirations and inspirations. It doesn’t always have to be specific people. A portion of mine just so happens to contains who I believe are some of the greatest black women of the past and current generation. They’re not alter egos who I attempt to mimic but rather stories of triumph that keep me driven.

“What’s up with you and Kyle? Why are you interested?” I nearly cut into the flesh of my finger while dicing the stalks of celery. Briefly, I paused to gather myself, and immediately moved on to the three cloves of garlic.

“Nothing at all. I’m not interested so please stop pressing me about that. I’m not going to date your husband’s brother. I don’t do that all in the family stuff.”

“He’s really into you.”

“Or maybe you’re just exaggerating things. We’re just cool. We always have great conversations whenever we’re around one another and that’s good enough for me. I’ve already spoken to you multiple times about my disdain for your matchmaking bullshit. How many times do I have to tell you that I’m not a fan of it?”

“You continue to hold Shamel against me. Things didn’t work out. Okay. Shit happens. That doesn’t mean that every guy that I attempt to introduce you to won’t be compatible with you.”

“Compatibility? It’s deeper than that.” Parsley and cilantro were next for the wrath of the knife in my hand. I’m going to have to med onions next. I should have just bought all of this stuff chopped already.

“What’s deeper?”

“Celeste, you don’t know shit about what I went through with Shamel. You know the shortened version of years’ worth of bullshit. You think we just had a couple of typical couple disagreements to the point of us coming to terms with the reality that we could no longer be together? I wish it were that fucking simple, so don’t sit in here on your high horse with that matchmaker shit. Focus on your man and your marriage. I’m fine.”

I internalized so much of what I went through with the man. I was never the one to take my household troubles and spread all of it in places that it didn’t need to be. Anyone with the vision could see the tension between the two of us whenever we were out and about together and if you couldn’t see it, then it was thick enough to be felt. As my career began to take off, I chose to move as a single woman, often leaving him behind whenever I was out and about at industry events whether they were sports related or not. Shamel had a tendency to spend way too much time at the open bar, tossing back shots of tequila while slyly entertaining any woman that fawned over his deep mocha presence. He’d then cause a scene if he caught any men paying even the slightest attention to mine.

Beyond the decision to mask our toxicity as best as I could, I yearned to make my mother proud by being the quintessential woman; brains, beauty, a reputable career, and a good man standing alongside me. The pride she wore on her face at Celeste’s wedding stood out beyond any and everything that went on that summer night in Brooklyn. Since my father’s death, that wedding and all of the events leading up to it sparked a liveliness in her that I hadn’t experienced in quite some time although it had absolutely nothing to do with me. I’m not sure if she was vicariously living through my sister or she was simply just thrilled to see her began her own family, but in observing her response to it all, I wanted to give that to her.

After a short lived around of sex that left tears of mental exhaustion pouring down the sides of my face as I lie under him, he whispered in my ear that he intended to make me his wife. I’ll never forget the wave of nausea that rushed over my body and sent me dashing into the bathroom to empty out of the contents within my stomach. I thought of marriage as something beautiful until then. Just the thought of spending the rest of my life in misery with him left my mind in an emotional frenzy as I attempt to figure out when and how I’d end our relationship. Less than three weeks later, I finally mustered up the courage to get it done.

“You want to be alone forever?”

“Whether I do or I don’t, it’s my decision. You may be older, but we’re not kids anymore. We’re no longer in Brooklyn, under mommy’s roof, trying to figure out what we’re going to do with ourselves. You have your life and I have mine. I have time to figure that relationship shit out. I’m not stressed about it. Being single doesn’t bother me at all. For whatever reason, it bothers you.”

“It doesn’t bother me that you’re single. I just think you deserve happiness.”

“And you think that I don’t have it without a man? You give them way too much credit.”

And she always has. Celeste has been a serial monogamist for as long as I can remember her dating history. As soon as one relationship of hers would end, she’d be in another one within a week or two. I can recall a couple of overlaps, but that’s none of my business.

“Don’t put the whole bonnet pepper in there.”

“I know that. I’m only doing half.” The last thing I want is to give our mother heartburn on Christmas Eve.

In the midst of me pouring olive oil into the deep red pot I already had on the stove, I reached into my back pocket for my vibrating phone.

Mrs. Claus, I’m missing you. When are you coming home?

Home? To mask my budding smile, I slowly pulled my lip in-between my teeth.

Home?

This man knows how to put a smile on my face by saying the simplest things.

Anywhere I lay my head is just as much yours as it is mine.

I should have known that when he gave me keys and the security codes last night. I’m still in disbelief about that.

I should be finished here really soon and I’ll be right back at the North Pole to keep your lap warm, Santa.

It’ll be the first time I’m spending Christmas Eve anywhere other than here and to say I’m nervous would be an understatement. Usually around this time of the year, O would be in the midst of the season so his family would make the effort to come to New Jersey to be with him. Even though he’s currently not playing, they still decided to come up and enjoy the chilled weather. For the past couple of days, he’s convinced me to rid myself of my reluctance and to be with him and a few people I’ve yet to meet like his grandmother Mille, his uncle Mike, his aunt Pat, and his step-father Derek.

Naked right?

And don’t even get me started on the lie that I had to tell everyone in this house so that I’d be able to get out of our Christmas Eve tradition of my cooking and us sitting around watching our favorite Christmas classics while bundled up under quilts that we’ve had since Celeste and I were toddlers. That lie involved Taylor, who’s actually in Atlanta right now, and Scott who actually did invite me to his Christmas Eve game night over at his place.

I can make that happen. Not while the elves are awake though. That’s a bit inappropriate, Santa.

My snicker wasn’t soundless. It was loud enough to alert Celeste and her eyes slowly panned in my direction and raised in curiosity at what tickled me.

“It’s Taylor.” I said it before she could ask.

Baby, don’t be mad at me but I already cut the red velvet cake. It was just sitting there and I couldn’t help myself.

I knew he’d do it. The fume enticed him by itself, so his response to the finished product was of no surprise. I didn’t even make him promise me that he wouldn’t touch it because I knew he wouldn’t be able to help himself just as he said. It’s why I made two of them.

I knew you would. Enjoy it.  That’s why I made it.

I spent the morning baking as a part of his Christmas request. Renee’s handling everything else, but all of the sweets are my task. When I return, I’m going to make my mini eggnog cheesecakes and cookies.

Try and make it back before the snow starts. I don’t want you driving in that.

It’s not supposed to be enough snow to keep the east coast hiding inside of their homes, but it will be enough to leave traffic dragging and the roads hazardous. I’ve never been much of a fan of driving in the snow, so I do want to be out of here before those flurries began to fall.

Will do. I’ll see you in a bit love.

“I can’t believe you’re about to go and spend Christmas Eve hanging out with your co-workers. Don’t you get enough of seeing them at work?” This is her second time making commentary about this since I’ve been here and I’m not even sure why. Celeste and I barely say much of anything to one another whenever I’m around, unless she’s scolding me about some area of my life that she assumes that I need to improve. It’ll be no different tonight as they’re all curled up in the living room watching classic holiday films while enjoying the dinner that I’m preparing and a shit ton of junk food we bought at Walmart the other day. Besides, her husband is here and when he’s with her, nearly all of her attention is on him.

“What’s the big deal? We’re not kids waiting around on Santa anymore. There are no babies here in the house that we need to be extra festive for. I’ll be back in the morning for breakfast and then we’ll all open up the presents together like we usually do. You won’t even notice that I’m gone.” Maybe my mother will, but she certainly won’t. Whenever her husband’s around, her attention remains solely focused on him. She parades herself on being a so-called traditionalist as a wife; whatever that means. Either way, her head is up his ass and luckily for her, his is just as far up hers.

“What time are you getting here in the morning? I figure I’ll at least be considerate enough to start making breakfast around them so by the time you’re here, you won’t have to eat cold food.”

“Most likely around nine or a half hour after it. It won’t be much later than that.”

“That’s if you’re not hungover, huh?”

“I won’t be. I have no plans to drink, unless it’s like a half glass of some spiked egg nog. Can’t go to a Christmas function and not have some egg nog. I’m driving, so it won’t be much.” I’m not irresponsible with my life and in addition to that, if O smells the alcohol on my breath, he’ll be scolding me all night long for having the audacity to drink and drive.

“Okay.” I never thought she’d leave the kitchen. She’s been in here since my arrival and comfortably settled at a spot in front of the island, while watching my every move. Initially, I thought she was doing it simply to be a critic of whatever I intended to prepare in the kitchen, but now I know she sat there as a mean to try and find her way into my business as she always seems to do. I’ve never been interested in what she has going on with Preston since she met the man. Even when we all went out to dinner a few years back and she first introduced him to both my mother and I, I didn’t have much of anything to say. All I could make of their connection was that she was obsessed with everything about him and luckily for her, he was smitten enough to feel the same way about her. She needed a man who could and world be a bit of a pushover for her and he is exactly that.

My father’s beloved stewed chicken or as he called it, poulet creole, was a breeze to prepare because I’m the only one in our home who learned every single aspect of that recipe directly from him. On a random summer day, while my mom and Celeste were out at the hair salon getting curls put into their hair for Sunday service, he interrupted me from watching ESPN, and called me into the kitchen for yet another one of his many lessons. The manner in which he taught me wasn’t by me looking on at his every task but instead me doing all of the work while he closely directed so I’d my hands would familiarize themselves with the process as he claimed. It was the same method that his grandmother taught him to cook with.

I preferred learning to cook under his guidance far more than my mother’s because she’s like a drill sergeant in the kitchen; barking down on her subject for any mistake or mishap with her directions. He and I laughed, danced to whatever he chose to play in the radio, and compared and contrasted our opinions on any topic we could think of. I will always hold him in the highest regard for allowing my self-expression to flourish. As a West Indian father of two girls, he could have easily chosen the overprotective and absurdly sexist route in raising us, but he didn’t. Rather than doing his best attempt to blind me from life beyond the doors of our home, he chose to listen to my perspective and then teach me about what life has to offer whether good or bad; easy, moderate, or difficult.

I miss him. Actually, that’s an understatement. During the holiday season, that pain that lies dormant within my soul flares up into an intensity that I have to stoically mask for the sake of getting through. As much as he emphasized the need to prepare both Celeste and I for the day that he was no longer with us, none of us ever expected it to be as soon as it was. I want to be the strong and independent woman that he raised me to be, but in some ways, I still need him. My mother needs him because she hasn’t been quite right ever since. Celeste needs him just as much, because there’s a part of her that has always sought him out in the men that she chose to allow into her life since his death.

“Celeste, I’m heading out.”

“Nice coat and hat.”

The caramel wool cashmere single-breasted silhouette was an unexpected gift from Kobe before we went on break for the holiday. Everything about the hand-embroidered embellishments and the manner in which it loosely accentuated my frame instantly made me fall in love with it with the Burberry piece. He encouraged me to open it up while we were standing there in my dressing room so I’d be able to see if I liked it, but I voiced that it wouldn’t be right to open it before Christmas. My curiosity nipped at me all morning long until I fed into its urge by opening it up and like a kid whenever they’re given anything new, I had to wear it immediately. The matching beanie hat is the cherry on top. Before I’m off to bed tonight, I intend to thank him again.

“Thanks. It’s my Christmas gift from Bean.”

“Who?”

“Kobe.”

“So, you’re going to be here around nine, right? You better not be late because I’m not defending you when mommy snaps.”

“Yes. I’ll be here. When she gets in from church, tell her to call me if she needs me.” I still can’t believe she went to Christmas Eve service. Actually, I’m quite surprised that she didn’t pressure Celeste and I into attending.

“Will do. Enjoy yourself.”

“Thank you. Merry Christmas Eve.” Unexpectedly for her, I leaned in and planted a soft peck on her cheek. We’ve never been the type of sisters who shower one another with a lot of love whether it be physical or verbal, but on there are those random occasions when I do show or tell her how much I love her. I’d like to think in all the ways I help her or come running when she needs me, it’s a reflection of what I feel just as much.

“Merry Christmas Eve. Have fun.”

“Will do. You too. Since mom isn’t here, maybe you and Preston can get a little practice in on that baby that you want.” With a slight scoff, her eyebrows raised.

“Since when are you on the wild side?”

“I’m reserved, not virginal. See you in the morning.”

A gust a wind slithered through the open space as soon as I opened the door to step outside and very faint sprinkles of snow filled the air as they lightly cascaded down to meet my frame. I thought I would have been out of here before it all started but the beauty of it ceased any complaints that I usually would have if it weren’t Christmas Eve. If anything, the snow makes the spirit of tonight even more fulfilling. I don’t have to dream of a white Christmas because it seems like the city is being gifted with one this year. “Happy Holidays stranger.” I didn’t see his car parked across the street nor had I noticed him jogging across the street after locking the doors behind himself and yet here he is, stepping up onto the sidewalk and inching closer to the steps of my mother’s porch to trigger a slight downward spiral of my mood with his presence alone. I don’t know what it is with Quinton and his purposeful choice to remain all in the family despite my resistance towards whatever he and my mother thought they had planned for my love life. Initially, I believed he genuinely viewed us as an extension of his own family and supporters in the neighborhood who he knew he could count on, but now, I’m not sure what the fuck this is or where he’s going with it. “Happy Holidays.” “How have you been?” “Well. You?” I was better just a minute ago. “I’m well enough.” “What brings you around? The holiday? You seem to always show up around here whenever there’s one.” In his hand, he held a gift bag that I’m going to assume is for my mother. It’s not that I mind that he buys her gifts, because deep down, I don’t. I’m mostly concerned with what they mean. “I don’t just show up here on holidays. I come over and check on your mom from time to time. You know I love Mrs. Nazaire.” My scoff was loud and clear. Any time we speak now, he sounds like nothing more than a fame hungry politician, who uses manipulation tactics to garner allies and supporters. I’m sure his antics are no different with my mother. It’s why she holds him in such high regard no matter how much I don’t give a fuck. “Yeah? It’s starting to feel like you’re screwing my mother. I’m not looking for any step-dads within our age range. Sniff around women your own age Quinton.” The sarcasm flowed from my mouth and into his ears; leaving a flustered expression on his face that quickly transitioned into one of annoyance. “I’m not. I’ve only been to bed with one Nazaire woman.” “I’m glad you used the past tense. I barely remember that one and done situation; but I’m glad that you do. She’s not here, but Celeste and her husband are. You’re more than welcome to wait for her and I’m sure that you will.” “I don’t know what it is that Shamel did to you, but you’re so bitter now. Not all men are hood gym owners who fucked you over repeatedly while dipping into women who bought memberships to be trained in doggystyle position rather than on treadmills. All I wanted to do was be a good man to you, but you’re coming at my head as if I’m your enemy.” He said all of that and yet I’m the bitter one? If anyone asked me anything about this man’s personal life, I wouldn’t be able to tell you anything aside from what I know from the days when we’d actually hangout with one another. I haven’t kept up with much about his life story since then and I’d prefer not to know now. That’s the difference between he and I; he remains invested in what doesn’t concern him while I can’t seem to find a reason or the time to concern myself with what he wishes I would concern myself with. “I’m growing a bit confused about who has the pussy between the two of us. Only bored and lonely women concern themselves with what was or wasn’t going on in another woman’s relationship. Damn, you were more invested in what Shamel was doing with his time than I was. I’m bitter because I don’t want to play your political trophy wife or are you bitter because despite my firm no, you’re still sniffing around here and chasing me? Find your dignity Quinton. Don’t go out like a wack bitch, aight?” “I hope you don’t go out like one either. Make sure you keep it classy by not fucking with all of those athletes that you’re constantly around. How many have you been with thus far?” “All of them.” I’m usually not the type to laugh at my own jokes but I couldn’t help but to chuckle at his facial expression. I’ve been slut shammed more times than I can count. It happens every day when random people hiding behind social media accounts on apps decide to accuse me of using my body in order to keep my job, so Quinton doing it isn’t offending me any more than it does when strangers are doing it. Initially, I used to be extremely irritated by it but I’ve come to terms with the reality that people are going to say and assume whatever they want no matter what I do or feel about it. No matter who I do or don’t have in my bed, my bills are paid. “Excuse me. I have some place to be.”

Stepping around him wasn’t the problem; it was the oddness of him standing there and watching me slip into my car. Like a lost puppy, he trudged up the stairs to the house door and continued to burn a hole into my foggy windows with a scowl on his face that I couldn’t see but I’m sure is there. Maybe one day he’ll get it or maybe he won’t, either way, I’m not responsible for what he feels. I’ve been clear with all intentions and lack their off.

No matter how much snowfall happens in the northeast year after year, as soon as flakes of any size begins to fall out of the sky, the snail-paced traffic is an immediate effect and it drives me insane. It’s one of the primary reasons why I was in no rush to get a new car and am currently wishing I had a driver taking me to my destination. Not even the holiday tunes that I love so much are distracting me from wanting to roll my window down and shout at the drivers in front of me who are missing green lights and evoking slight amounts of fear within me with their skidding. What would usually be a forty-five-minute commute turned into nearly an hour and a half.

The relief that washed over me at the sight of the double entry driveway was well received as I slowly inched my way in and focused in on the three bodies standing in the driveway. I reached out to him just a few minutes ago to notify him that I’d need help getting bags out of the backseat of the car, so we wouldn’t have to make multiple trips in the brisk weather. Unlike the other males standing alongside him, the handsome one who belongs to me was hilariously covered in an oversized Santa coat with a black hood covering his blonde mane.

“The traffic was so stupid as I was on my way to the Lincoln Tunnel. I will never understand how people who have been living on the East Coast since forever still fear the damn snow. It’s not even snowing that hard.” My right hand latched onto his and he carefully pulled me out of the driver’s seat and into his awaiting arms. My complaint went into one ear and right out of the other as he endearingly snuggled my frame as close to his as possible while nuzzling his chilled face into the nape of my neck. Admittedly, I needed to feel him in this exact manner for the restoration of the joy that this night is supposed to be and bring.

“And don’t even get me started on this ass wipe in this big ass Navigator who kept slightly skidding. I was caught in between being worried for my damn life and wanting to kick his ass for driving so stupidly. Oh and…” His peck was sweet; subtle and yet enough to leave me yearning for so much more.

“Give me your keys.” To oblige his request, I dropped them into his hand and turned to both Kordell and Derek who were looking on and most likely extremely bored with my rant.

“Hi guys.”

“You finally made it. This guy was about five minutes away from hopping into his Rolls Royce and driving all the way to Brooklyn for you.” I’ve only met his step-father Derek once and in my quick assessment of him I understood that he was more of a reserve man who somehow had a humorous side to him that couldn’t be ignored. He can crack a joke and it usually comes at the right time.

“I told him I was coming. I would have been here if it weren’t for the traffic.”

“And he wanted me to get in the car and go with his lame ass.” After a shared hug with Derek, I threw my arms around Kordell and pecked his forehead despite his maneuvers to avoid it. He’s not exactly the most physically affectionate person so I purposefully shower him with some of my own to worsen whatever annoyance his oldest brother sent his way.

“You weren’t going to come looking for me with your brother? I thought you and I are good friends now?”

“We’re family or whatever, but you and bro are old. I have a lot more life to live. I wasn’t about to catch hypothermia messing with the two of you.”

“It’s not even that bad out here. You haven’t seen a real blizzard yet Louisiana boy.” His dramatics earned a light mush to his head. I’d love to see how he reacts to a couple of feet of snow covering the ground and maybe even a power outage to go with it. Now that’s hell.

“Sarai, what is all of this?” The bewildered expression on his face and him using my first name evoked me to widen my eyes in a confusion about what I could possibly be in trouble about. I don’t believe there’s anything incriminating in my trunk and if there is, I didn’t place it there.

“Gifts.”

“All of this?” Like a nagging elderly man who borders between obnoxiously cheap and being frugal with his money, he extended his arm towards the overflowing trunk and placed his idly hand on his hip to await an explanation that he’s not going to receive.

“What? I told you that I was coming with gifts. Don’t be ridiculous. Just grab them. Oh, and don’t forget the ones in the backseat. I’m going inside. It’s cold.”

“This is crazy. You went overboard.”

“I know you’re not talking about overboard. There’s a Rolls Royce parked right over there. I can start there and keep on going for hours. You really want to do this right now?” If there’s anything I’m ever ready for; it’s to prove somebody wrong. Debating is an essential part of my profession as an analyst and I haven’t lost a debate yet if you let me tell it, so I can and will give him an extensive five minutes of dialog about his spending habits and how he is by far one of the biggest spenders that I know. This man doesn’t even use his washer and dryer. He dry cleans every damn thing and never wears the same underwear, socks, or t-shirts twice.

“Nah, baby, you got it.” Without any further questions or concerns, he extended his arms into the trunk and began to retrieve a few of the many bags that they all needed to bring inside.

“Wow. You know how things go in arguments. Good job, man.”

While on my way to the warmth, my laughter at Derek’s commentary was loud enough for me to hear it but low enough so that the man of my affection couldn’t make it out. Sometimes it’s just best to keep quiet about the reality that your man is willing to put himself aside to please you and, in this case, it was his mouth.

“Sarai!”

Sometimes I’m stunned by my sincere acceptance into his family dynamic. We’re anything but traditional and we’re navigating in a manner that I’m sure they don’t understand because we certainly don’t. Aside from my overwhelming emotional affection towards the man who belongs to them more than he does to me, they’ve been unknowingly responsible for making me feel like I deserve the joy that I feel when I’m with him and around them. In my transition from hugs with Heather, Jazzy, and those who I’ve been led around the first level of the house to meet, I haven’t been able to ease away the smile gracing my face.

“Your outfit and pajamas are upstairs in the room.” I know pasta when I smell it. The fumes coming from the kitchen appealed to my senses quickly and left my stomach turning in knots for nourishment.

“Outfit?”

“Wait until you see what your guy bought for you.” Her amusement was my fear. I tend to like to make him the butt of a couple of my jokes, but I don’t want to be the one on the other end of his tonight.

“Is it a onesie?”

“No.” Suddenly I wish this glass of egg nog were spiked.

“I’m going to head up and see it. If it’s a disaster I’m pulling the feminist card and blaming the both of you because we’re supposed to be united against these men.” I waggled my finger back and forth to point out the mother and daughter duo who found my apprehension to be amusing and began slowly inch my way up the spiraling staircase that leads to the upper level of the house. Though I could hear his voice loud and clear from the foyer, O hadn’t brought my personal belongings upstairs and I’m already up here so that’s out. With that in mind, it seems even more logical to take him up on his offer of my own closet space so that I no longer need to keep trekking overnight backs to and from here.

A blend of the Italian bergamot and clay sage from his beloved cologne meshed in blissfully with the gingerbread scent that I know he purposefully misted into the room just for me. Since December came in, he frequently made note of how my home smelled like cookies whenever he came over and accused me of trying to toy with his already slightly ridiculous appetite for junk food, especially candy. Despite my love for Bath and Body Works and Yankee Candle’s holiday scents, he deemed them to be exceedingly sweet and overdone. Now look at him.

Flutters filled my core at the sight of his master suite’s fireplace being utilized for the first time ever. Unlike my obsession with them, it’s a feature within the house that he hasn’t concerned himself with since moving in. There’s something about the way the flames are curling and oscillating, flickering like gleaming lights, and cascading hues of scarlet onto the wall that naturally warms the space.

“Your stuff is on the bed.” I knew he was in the doorway. The chills trickling onto the back of my neck spoke before he did.

“You put the fireplace on.”

“I figured you’d like it. Thank God it’s electric. I’m no fireplace expert.” As his feet trudged against the wooden flooring, he dropped my monogram Louis Vuitton Keepall Bandoulière duffle bag near the entry way of his closet.

“It’s beautiful.” If it were just us, I’d curl up on the floor in front of it with a good playlist going.

As soon as my Ugg boots were kicked aside, I inched closer to the bed and alongside three bags, was a Snoopy and Woodstock perfectly wrapped present that I certainly wasn’t expecting to see. My curiously instantly peaked but in a swift second, I checked myself for discarding the waiting rule I’ve grown up with. Celeste and I weren’t even able to open one gift at midnight on Christmas Eve.

“You forgot to put that under the tree?” Instead, I reached for the crimson red gift bag and snickered as soon as my hand silky velvet material that is identical to the kind covering his frame. My Mrs. Claus coat was that of something I’d be waiting for Santa in the bedroom in rather than keeping an eye on the elves. It’s lace-up front called for a good cleavage while the pure white faux fur trimming and flared skirted bottom were more along the lines of tradition until anyone notices the split open front. What exactly is supposed to go under this?

“No, that’s for you to open now. You probably thought I was playing when I mentioned it before but I really am impatient on Christmas Eve. I like to open presents the night before and just sleep on Christmas morning. Since it’s our first one together, I figured I’d be fair to your traditions and my own. So, we can open some tonight and then open the first in the morning. Fair?” Like an eager child hoping to get his way, his narrowed eyes slightly widened with hopes that I’d agree to what he calls fair. I don’t see what the big deal is. It all has to be opened either way.

“Fair.”

“So open that.”

Lazily, my body flopped down onto the plushness of the bed and I grabbed the box with a bit of shaking to increase his growing anticipation. The contents inside only slighting moved, throwing off just about all of my potential guesses for what it may be. My first donned a smirk as I commenced with tearing through the wrapping paper to uncover the infamous Christian Louboutin box under it. Shoes? Infinite brownie points already. Much like himself, I adore footwear. I stand by the law that a shoe can make or break a look more than any other article of clothing.

“You didn’t.” Instantaneously, thoughts of a random conversation I was having with Taylor came to mind. Christian Louboutin collaborated with Indian Couture Designer Sabyasachi Mukherjee on an extremely limited-edition collection featuring hand-embroidered sari fabrics and jaw dropping embellishments that left me in awe upon the sight of it online. Every piece of material used to craft the shoes were taken from Sabyasachi’s private archive, leaving only a few pairs of each design to be created.

“Didn’t what?” His confusion was intentional. The grin called his bluff. The lid to the box went flying behind me in an instant and in dramatic fashion, I dropped back onto the bed in astonishment and bliss at the sight of the exquisite thigh high boots that I fell in love with. Their golden delicate leather straps were specially designed harness and highlight the leg. On top of it, they’re made to measure.

“Is this real life?”

“I feel pretty alive, what about you?”

“How the hell did you get these? I called everywhere. No, literally. I e-mailed fucking Hong Kong for them. Supposedly only like six pairs were made.” “Those have been in my closet since October.” The nonchalance in his tone evoked a moisture lightly seep into the seat of the lace under my jeans. I don’t know whether to jump on the bed in joy or discard everything covering my frame allow him to twist and flip me into any position of his liking. Maybe both? Both can certainly be done.

“Come and give me a hug please.” With the box now resting alongside me, I opened my arms and awaited his presence. Like a weighted blanket, a wave of tranquility washed over me at the mass of his body now being closely hard-pressed against mine. My fingers found their way into the platinum blonde curls and few loose dreads dangling from his scalp and our lips met for a kiss that I’d been yearning for since I opened my eyes this morning. The sweetness of his supple lips intoxicated me far more than anything alcoholic ever could and the way his length fingers dug into the skin of my hips nearly blurred the actuality that we’re not home alone.

“I love them so much. Thank you, handsome.”

“You’re welcome.”

“Get up so that I can get one of yours from downstairs.”

“I can wait until after you’re dressed.”

“No, I insist. Let me get it.”

“Another kiss first?”

Without hesitation, I once again pressed my lips into his own for a deep peck and moved in a fluidity with his body as we eased off of the bed. I made it downstairs and back up, with a promise that I’d hurry up and change so the festivities could really begin. I need a quick shower first before I do anything else.

“I hope that you like it. I saw it and you instantly came to mind.”

“Can I just warn you that I didn’t wrap all of your gifts. The only reason why your boots were wrapped is because the boutique did it for me.”

“It’s fine. I don’t care about all of that.” The last thing I expected him to do is be frustrating himself with wrapping paper. His patience would never be able to handle it. For some odd reason, I enjoy doing it. I’ve been the designated gift wrapper in my family for years.

Though it may seem childish to some, I wrapped everything I bought him in Dr. Seuss’ “How the Grinch Stole Christmas” wrapping paper that I randomly spotted and happily picked up from a Hallmark store in Rutherford, New Jersey. Since he deemed it to be his favorite holiday classic, I imagined it would be festive to bring an element of it into the fun.

With my phone in hand, I snapped a photo of him as he tore through it to reveal the Louis Vuitton box, I knew it to be. Within seconds, its lid was on the floor and he drew away the protective paper to reveal the tan cowhide and calf leather “Christopher Backpack” backpack I bought for him. Unlike his ridiculously vibrant Supreme bags, I fell in love with the timeless style of the backpack and the classic solidness of its color. It’s a perfect choice for those game days when he’s more dressed up than down and needs something that’s subtle while still somehow being a statement piece.

“Damn, this is clean. This is perfect for when we’re traveling because they usually want us a little more dressed up.”

“That’s what I was thinking.”

“Yeah, I love this baby. I don’t know about waiting until next season to wear it though. I’ll have this on within a couple of days. Watch.”

Knowing him, he will. If it’s new, he’s in it shortly after receiving it. I don’t know him to be that person who saves things for later. Why should he when he’s constantly either buying or receiving things?

“I’m going to take a short shower. It’ll be quick.”

“You already smell good. What you need a shower for?”

“I was cooking. I can smell it on me. It’ll be quick. Ten minutes.”

“Your showers are never ten minutes.”

“This one will be. I assure you.”

The fib didn’t go without being grumbled about when that ten-minute duration I assured him up turned into an additional ten simply because of the feel of the warm water cascading over my skin left me in damn near a state of slumber as I stood there. My lotion lathering came with assistance and so did pulling up the opaque plaid patterned tights over my thighs. By the way of their fit, they were clearly sewn together to cater to an extremely slender woman’s shape but by the grace of God and my man’s hands they were up and over my ass without a snag or hole in sight.

“I really can’t believe you bought all of this.” We look like we work in the middle of a mall. Instead of having crying babies sitting up on his lap for photographs, he’d have lusty women beating one another to a bloody pulp for daring to cut the line to ruin their chances of sitting upon his lap and asking for his genitalia while I’d be called Santa’s Slore.

“Let’s go outside.”

Intricate patterns of the weightless ice floated downward from the darkened sky. Each flake whirled and twirled as a faint wind blustered them in our direction. Much like the silly man alongside myself randomly dancing for his personal media guy’s camera, I joyfully tracked footsteps into the barely there bed of snow covering the grounds of his driveway and took satisfaction in the sound of it squishing under my boots. I’m no longer camera shy, but being on one with him has awoken what used to be a part of me. I already knew that George would be documenting all of this just as he does for a lot of milestones and random moments of his life, but what happens if I’m no longer what he wants and he randomly comes across this Christmas video and the pictures to go with it one day? How awkward would that be?

“Hey, look.”

“Huh?” Though he only spoke two words, the thick cloud of breath still lingered as I faced him. In following his eyes as they slowly panned up, mine met the mistletoe idly hanging on the door with the red bows that were already there.

“That was not there when I got here.” I saw the bows, but the mistletoe? No. Laughter spilled from our lips at what I knew to be true. I’m slightly fatigued, but I can remember what I did and did not see.

“It was.”

“It was not.”

“Come and kiss me so that we can go inside, open up more stuff, and play cards with grandma.”

“That tone. I like it.” I’m alright with a man taking charge every now and then.

“Come here.”

The frost of the winter air was of no match to the warmth radiating from our bodies and serving as a shield around our affection. I’d often fantasize about moments like this; having a companion to comfortably, and most of all safely, bare my all to without any guards or painful baggage weighing me down. I believed the advice of allowing it to come to me was standard and cliché, but I undoubtedly understand it now. It’s when you least expect it that the unexpected happens in the best way possible. I ruled him out of my life as soon as we had that initial conversation and yet the universe continued to cross our paths, naturally coercing me to allow him in. In the midst of all of my fears from the past and present, I want only him.

“Okay, let’s go. I want to see everything that you got me.”

“You can’t open everything tonight. That’s breaking our deal.”

“Huh?” I trailed behind him as he dashed back into the house and towards the living room.

“You heard me!”

I chose the kitchen counter top as my designated seat for what turned into the most chaotic gift giving presentation. Like a hood Santa Claus, all I could pay attention to was my man and his slightly sagging plaid pants zipping through his home pulling out gifts from seemingly everywhere. They jokingly talked about how much of a grinch he was last Christmas but he’s certainly redeeming himself this year.

I can’t remember the last time I thoughtlessly splurged on luxury designer goods but I don’t need to do so any time soon because he covered that and then some. Being overwhelmed was an understatement. Chanel, Versace, Bottega Veneta, Balenciaga, Saint Laurent, Fendi. I lost track of the rest and the process of just how I’m going to be able to organize all of it in my closet.

In watching him, it’s so easy to understand human purpose. In the midst of being here to seek fulfillment within our own purpose, we’re just as much here to look after our loved ones and even those who aren’t. Fortunately, he’s been blessed to have more and because of it, he spreads not only his love but also the benefits of his wealth among them. There’s a pride within it that has been radiating from him for over an hour now. I too, can relate. I’ve been given just as many hugs and kisses of thanks that he’s been given and I expect that it’ll continue when I am with my own family in the morning.

“Draw 4, blondie.” What he thought was going to be a swift Uno out moment turned into him having fifteen cards in his hand and a scowl on his face that is hysterical. He’d beaten me to the point of embarrassment at Spades because I’ve never been that great at it despite the many times my dad taught me how to play, so I had to somehow coerce him into playing something that I could play by pretending that I didn’t know how to.

“You know what, I’m going downstairs to whoop Kordell in some hoops because you’re cheating.” A snicker slipped past my lips at the playfully aggravated scowl on his face as he used his body’s strength to push his chair away from the round table. In a manner to taunt him, I held out my hands before me and wiggled my fingers to signify my lack of cards and the reality that I’d just won yet another game of UNO. My man being a sore loser isn’t something that he’s modest about. I and many others have known that about him for quite some time.

“Don’t be mad.”

“You’re cheating. You keep making up imaginary rules that don’t exist.”

“Seriously? The directions are in the box. Look at them or look them up on Google. It’s not my fault that you don’t know them all. You just suck.”

“I suck?” The amused expression on Mille’s face tickled all of us as she glanced back and forth, to take in every shit talking word as they left the both of our mouths. She’d been quietly observing the two of us since we joined both she and Jasmyne at the table for a round of card games.

Initially, I thought I’d been intruding on her time with her grandchildren, but the sly smirks and eventual huge smiles gracing her angelic face swarmed me with a warmness that I needed to further soothe me into a comfort zone around those who I do not know well just yet. Every couple of minutes or so, she’d give me either a gracious caress to the hand as a sign of her welcoming or a pat of encouragement to continue beating her oldest grandchild at Uno. I’m going to accredit that to the feminism within her.

“If the shoe fits, babe.”

“I’m going to remember that baby. The mental note is made.” He used his index finger to tap his forehead as I wordlessly ogled over his exterior.

If anyone looked at his attire, it wouldn’t be deemed as anything impressive; a black Supreme sweatshirt and a pair of black loose shorts to keep him much cooler than all of that velvet he had on. Simple. Why my eyes are continuing to embarrassingly bulge out of their sockets every time they land on him is beyond my comprehension. I’ve never seen anyone’s facial structure be as chiseled to perfection as his is. The silhouette of his jawbone is completely shielded by the blackness of his thick beard and yet just the hint of it sends unwavering shivers down my spine.

The glimmer in his faintly slanted and ever so narrowed eyes illuminates any room when that priceless smile arises on his face and every aspect of myself begins to figuratively melt into liquid form; between my thighs is the worst of it. In the midst of his sleep, I love to plant soft pecks down the finely lined bridge of his nose until my lips are gently pressed into the suppleness of his own. I’m addicted. I lose all sense of who I am whenever his warm tongue meets mine.

Handsome is an understatement; it isn’t enough to compare. He is beauty personified. I don’t believe there is another man in sports entertainment who has left me gasping for just a slight breath of air upon my every sight of him. It never gets old. I don’t believe it ever will.

Sometimes I have to wonder if he’s truly mine or if the universe is playing some type of sick joke on me.

“I don’t mind you remembering that.” Whatever payback he has for that may come with pleasure that I am more than willing to accept.

“Alright.” The sly smirk tugging on his lips was enough to leave me on the borderline of tickled and embarrassed as soon as he leaned over to plant a knowing and warning kiss on my lips. Despite the presence of his younger siblings and the elders within his family, he didn’t harbor not even an ounce of regard or bashfulness when it came to his need to have his hands touching some part of my body or any other display of affection, he bestowed upon me at random moments. His actions remained consistent with all that he does when we’re alone; barely any discretion involved.

“I’m not sure if my stomach is churning because of you two or because I want some cake, but I’m going to get some cake anyway. Y’all want anything?”

“You just mad.” And just like that, her brother’s large palms were lightly meshing into the side of her head for a playful mush and she instantly pushed him out of her way.

“I’m just fine with my egg nog.” Mille opted to keep hers virgin along with the other underage beings around. The rest of us had just a teaser of rum to give it a subtle kick.

“Me too. I’m fine.” I stepped on the scale a couple of days ago and I’ve gained five pounds. Between the man in my life constantly feeding me and the holidays, I’ve been overindulging on just about everything that’s offered to me. I need to get my life together.

With yet another shove to her brother’s side, Jasmyne darted away from the table with him hot on her trail with jokes about the size of her head which is no different from his own, but I’ll leave him be. They left the matriarch of their family and I at the table with decks of cards and a “Snow Place Like Home” five-hundred-piece jigsaw puzzle that she’s beginning to open so that we can attempt to put it all together before we’re off to bed. The peacefulness on her face evoked a solace within me that I’ve been seeking since this day began. My internal mourning subsided for the meantime as I observed her joy in being surrounded by family and most of all, because they’re all doing quite well in all aspects.

“My daughter went from telling me that you have my grandson’s nose wide open to telling me that he’s completely lost into your world and I couldn’t believe it. Odell would always laugh me off when I asked him about girls or women and he’d tell me that myself, Heather, and Jasmyne are the only ladies of value and importance in his life. From the way he’s been floating around here since your arrival and the way he looks at you, there’s officially a fourth.” My mouth moved to speak but the words remained stuck in the pit of my throat as her ash white eyebrows arose in a satisfaction at the believed accuracy of her all too knowing spirit.

“You don’t have to be modest. He’s not sitting next to you anymore.” Immediately, giggles spilled from her rosy lips prompting my shoulders to sink in a relief that I’m not sure why I needed.

“I’m not being modest. I just don’t know what to say. It feels like a lot of this is unfamiliar territory for me but at the same time, it evokes the shy and bashful side of me.” She’s been making little comments since we were introduced. I guess they were all leading up to this moment.

“That’s a good thing dear; a great thing. I’ve been wanting to meet you ever since his momma showed me a video of him working out with his physical therapists and trainers. You’ve built him back up. She gives you most of the credit for that.”

“I wouldn’t give myself any credit. His determination did it. You can’t keep someone with his determination down and he certainly wasn’t going to do it to himself.”

“Determination goes a long way, but often time, there has to be something or someone to ignite the fire behind that determination and that has been you. You cared for him, physically and most of all mentally, during what he calls one of the most disappointing and darkest times of his life thus far. So, don’t sell yourself cheaply because he talks about you like you’re priceless.”

“I believe in everyone having a person; that person that they can go to for laughter and good times or to lean on for a cry session. Whether it’s a close relative or a friend, you just need that person. I wanted to be that person for him because I know what it’s like to not have that person. He didn’t need pity. He needed encouragement that the injury is just a small part of his journey and most of all, he just needed someone to simply be there. That’s what you do for someone you lo-“

My tongue pressed against the backs of my top front teeth as I halted an admission that I’ve been withholding for a short while and coming to grips with on my own. I’ve been overly analyzing what that means for myself and how to navigate it going forward because it’s never felt quite like this before. As with all that I’ve been sharing with him, it’s new and I’ve jumped off of a cliff and into a pit of fear that I’m doing my best not to drown in.

Acceptance needed to come first and now that it has, I’ve been in a wonderment of whether or not those feelings are reciprocated on his end and how I’m going to handle my ever-going emotions if they are not. I cannot berate him for what he may not feel nor can I resent him for not sparing my feelings with lies if he does admit that I am in this alone.

I want to do nothing more than protect him. It’s almost odd because I’ve felt compelled to do that prior to even knowing him. Every attack and biased commentary that came his way felt like a personal attack on the character of a man who the world refused to understand. Now that I’ve experienced him in ways that are far beyond what were in my imagination at that time, I stand firm in what I knew all along. He’s not perfect and yet his imperfections are too what I love about him. He’s the embodiment of a security in his personhood and masculinity that I am irrevocably attached to.

“You could have finished that. Words are powerful but so are body language and actions. Yours have said it all. You know, I used to call you the young lady on TV that he likes so much, but now I call you the young lady on TV that he loves so much.”

Faint tingling nipped at the nape of my neck and the lined crevice of my back as certain aspects of her statement entered my ear like a vibrating echo; hypothetically repeating themselves for an emphasis to my thoughts. The last man I remember genuinely loving me laid down with my mom to create me. Shamel did not love me; I was something to do.

He rarely ever used the word and when he did, it was to emphasize something that he loved for me to do for him. In poor judgement and a lack of character, I accepted that because I was too emotionally exhausted to be combative with him or myself about it. Eventually, I didn’t even want him to love me. There didn’t need to be anything that kept us attached beyond an ignorant familiarity that I clung to for far too long.

“You really think so?”

“I know so dear.”

In an effort to help her, I reached my arms out and used my hands to spread out the many pieces all over the table so that we could begin a strategy to get it done. It’s been quite some time since I’ve done one of these and I’m not even sure my tired body can concentrate enough but I’m willing to try.

“Merry Christmas.” Yet again, the scent of his Sean Jean cologne slithered up my nose as the heat radiating from his body left me leaning back against my seat, relishing in it. His long arms extended over and he placed a navy-blue box down on the table directly in front of me. Upon my eyes landing on it, the all too famous Harry Winston initials were engraved in a bold gold on its surface.

“What’s this?” Along with him, Mille, and myself being in the room, there was also George who was continuing to document every aspect of this holiday celebration.

“Just a little something for my Brooklyn girl to rock with her Timbs.”

“Shut up!” Our regional teasing never ends. He tends edge me out with the Brooklyn jokes because I don’t know how many other ways, I can talk about how country he is. Technically speaking, he’s not even as country as some of the other athletes that I’ve spoken with over the last couple of years. Even his accent, that nearly melted me out of my heels the night we first conversed with one another, isn’t heavily ingrained with that Louisiana flare.

“Open it.” Without any bickering or hesitation, I slowly pulled up the lid on the box to reveal a pair of hoop earrings that instantly left me in a state of breathlessness. The emerald and round cut stones circled their platinum setting with a glimmer that one could not ignore. Every aspect of their make oozed a meticulousness to his taste and Mr. Winston’s talent. Any figure of price that came to mind could not match up with what sat before me and I know better than to ask him for specifics. I can admit to being a gold hoop wearing girl while I was back in high school, but I never imagined myself having a pair quite like this.

“Oh my God.” Circling my fingers over their surfaces solidified the reality of them now being within my possession and his supple lips pressing against my forehead widened the smile I was already donning.

“You like them? They seemed like they were very you when I saw them. Hoops for when you rock those buns in your hair.” Whether it’s a well done or sloppy bun, he always compliments how “cute” it is on me and he takes it a step further by enjoying the open access to my neck while my hair is out of the way.

“I love them. Thank you, babe. Thank you so much, they’re beautiful.” Just as I’ve done with every gift he’s given me thus far, I leapt out of the chair and threw my arms around his body in a physical showering of the love that I have for him. It’s beyond the gifts but rather the reality of him thinking of me and being so intuitive with what I desire and need that has taken his endless gift giving over the edge tonight.

“George did you get that? Now that’s a picture-perfect moment.” Mille’s face glowed in pleasure at the sight of us. I wonder if we’re reminiscent of those old black and white films that I secretly love so much. I hope so, but just in color. Everything about us is vibrant.

“I have it all Mama Millz.”

“I’ll be back.” I couldn’t take another moment of being in that unbearably warm coat or the tights.

I did change. The crimson red fair isle long john was a perfect touch for tonight. Much like earlier, the fireplace distracted me and I found myself sliding down onto the floor to marvel in its heat and beauty. If there were a pillow down here with me, I’d be asleep within minutes. Though he moved into this house not that long ago, for some reason it feels more lived in than my own. Maybe it’s because it’s filled with family right now or it may be the dogs, but I enjoy the way I feel here. There’s an eerie loneliness in my home that can be difficult to ignore sometimes.

“What are you doing?”

“Enjoying the fireplace.”

“Why are you acting like you don’t have one?” Once inside, he closed the door enough just to leave a crack in it.

“I don’t have one in my bedroom.”

“We can fix that.” Yet again, the nonchalance tone and now shrug awoken parts of me that I’ve been mentally taming since my arrival. He talks like he’s more than willing to give me the world in a silver platter if I were to request it.

“I have something for you.”

“I want something for you too.”

“Me first.” Rather than hanging it to him, I nudged the velvet gift bag towards his feet and he flopped down onto the floor to meet it. He dropped his gift for me, Cartier from what I observed, into his lap.

“Patek Philippe? Oh wow.” With no response, I allowed him to have the moment to himself as he pulled the chocolate toned leather box out of the bag. Our eye contact was brief as he pulled open the lid and his silence intrigued me instead of rattling my already racing nerves. Just as I’d done to the hoop earrings, his fingers ran over its surface while his lips parted to leave his mouth agape. It may not be on his arm now, but I’ve envisioned just how incredible it’s going to look on him over and over again.

“The blue isn’t only representative of the team but it also takes me back to the night we both spoke for the first time. You were wearing blue and black. In New Orleans, when we made things official, you were wearing blue. Blue makes me think of you. I know most associate that color with sorrow, but you give it life and joy. You give it character.”  

Only the sound of the fire crackling against the wood served as a tune dancing in the air of stillness between the two of us. His reaction to so many of the other things I gifted to him were boisterous and comedic, but this stole his words and left him to wallow in speechlessness.

“Sarai, I love you.”

The wholeness of his words filled voids that I neglected and accepted as everlasting destruction. His patience has sealed my gaping wounds and rid me of the leftover scarring. The acceptor of my deficiencies and the protector of my delicate soul, in his eyes, for the first time in such a long time, I recognize myself. The duality of being able to love myself and him is as synchronized as my breathing.

“I love you too, Odell.”

Undoubtedly. Irrevocably.

#odell beckham jr fanfic #odell beckham fanfic #fanfiction #fan fiction #fanfic #fan fic

[pragnificent]

Just for the record, margarine consists almost solely of solidified vegetable oils (though sometimes it does have dairy in it) so as people have been using olive and other vegetable oils as lube since, like, even before Greece’s heyday, it’s apparently fine as a lube, and a much better choice than butter, IF we are only talking about degree of lubrication/potential for causing irritation or infection. 

Vaseline, animal or vegetable shortening (such as Crisco), olive oil, and yeah, sometimes margarine, used to be commonly used as lube for anal sex. The main reason why people stopped using these oil-based lubes is because they break down latex condoms, which in particular became an issue in the advent of the AIDS crisis.   

#hannibal #I guess

[physicianschoiceblog]

Common Summer Concerns and How to Address Them

As the weather warms up, you might be experiencing some common summer concerns. Whether it’s improving your skin for a glow up with collagen peptides or getting more sleep by managing neurotransmitters with magnesium, these supplements may help you address common concerns in the summer.

Take Care of Your Skin with Collagen During the summer, it’s not uncommon to try to have a glow up, improving your appearance, especially your skin. One way you can help your skin is by adding collagen powder to your morning routine. It’s as easy as adding a flavorless powder into your coffee, oatmeal, or smoothie. As you age, it’s harder for your body to produce collagen, which helps with your skin’s elasticity. A collagen supplement may help smooth the appearance of fine lines and wrinkles, and as an added bonus, may strengthen your nails. It can help you get the glow up you want for the summer. Get More Sleep with Magnesium When the weather gets hot out, it can be hard to get more sleep. Not getting enough sleep can take a toll on your body and mind. Get seven to nine hours of sleep, and you’ll likely find yourself with better concentration and productivity. But how do you get to sleep? The easiest way is with a magnesium supplement. Magnesium helps regulate the neurotransmitter GABA, helping to encourage a good night’s rest. In turn, a restful night of sleep helps you feel energized and ready to take on the day in the morning. Boost your Energy with MCT Oil When you need an energy boost, instead of chugging an unhealthy energy drink, tryMCT oil. The way MCT oil is used in the body leads to an energy boost. Most fats just sit in the body, stored for later. But MCT oil is a healthy saturated fat, which allows the liquid to be absorbed quickly and efficiently into the body and then converted into energy. Whether you are an athlete or are just looking for an energy boost during the day, MCT oil is the perfect supplement. You can even use it in place of olive oil! Combat the Summer Cold with Elderberry If you need immune support to help prevent a summer cold, try black elderberry. Elderberry has recently been studied for its antiviral and cold-shortening properties. Studies show that if taken within 48 hours of the onset of symptoms, it may help reduce the severity and shorten the duration of viruses such as colds and the flu. The best black elderberry supplements incorporate Sambuca nigra, historically used as a cold remedy. About Physician’s Choice The philosophy of the Physician’s Choice team is simple: “If we wouldn’t take it, we don’t make it.” The brand uses high-quality ingredients in their mission to use extensive ingredient research to ensure everyone has access to safe, efficient supplements that work with anyone’s wellness routine. Physician’s Choice’s award-winning innovative products and formulas are backed by science and third-party tested for both potency and purity. When it comes to their products, the Physician’s Choice team prides itself on having no frills, no filler, and no flash. Instead, it’s just a variety of simple, effective supplements for all. They offer a wide range of supplements, including Collagen Pills, Elderberry Gummies, Probiotic Capsules, and more. Browse Physician’s Choice’s wide selection of supplements at Physicianschoice.com Original Source: https://bit.ly/2ZcegeP

[easyfoodnetwork]

A World Beyond Sourdough

Can’t find flour? Try Italy’s chickpea-based farinata | Getty Images

From tortillas to roti to farinata, what to make instead of sourdough for the 1,000th time

So yes, everyone’s making sourdough now. But those tangy loaves are just the tip of the baguette (sorry) when it comes to the millennia old tradition of breadmaking around the world. It seems the alchemy of transforming flour and water and some kind of leavening (or not, as in the case of flatbreads) is universally comforting, as evidenced by the gazillions of bread varieties that anchor meals virtually everywhere on the planet. These simple starches are also in many ways our most accessible gateway to other cuisines, familiar and often achievable without much in the way of special ingredients.

For me, baking up some farinata or steaming mantou has helped me remember a time not long ago when we could all travel freely — when I would spend days wandering foreign streets, following my nose into some local bakery to discover something warm and soothing in an unfamiliar place. Plus, while you can still buy classic sourdough almost anywhere in the country, finding Portuguese sweet bread and Moroccan msemen can be a lot harder. Here, then are a few recipes from around the world to help us break the monotony of breaking bread.

Tortillas

What you’ll need: masa harina or flour, fat, salt

The next time you make a pot of beans — which you are definitely doing — make some fresh tortillas to go with them. Beans and tortillas have been getting cozy since long before an avocado met a slice of toast, and they’re just as simple to make yourself. For corn tortillas, use fresh masa if you can find it, but masa harina, which is available in many supermarkets and online, also produces great results. Don’t have a tortilla press? Smoosh balls of dough under a cast iron or other heavy pan. For flour tortillas, you’ll need some kind of fat, be it lard, bacon fat, shortening, or oil. An ex and I used to roll these out with a metal pipe from the hardware store, as was the tradition in his Mexican household, but any rolling pin will do — the world is heavy enough as it is. Eating these hot off the pan reminds me less of Mexico City and more of the “El Machino” conveyor belt at Chevy’s that used to mesmerize me as a kid with its fresh, puffy circles long before Krispy Kreme.

Getty Images/EyeEm

Roti puffs up bubbly in a cast iron pan

Roti

What you’ll need: whole-wheat flour (pastry or AP), oil, salt

Though naan usually gets the spotlight, roti is the king of all Indian breads, says food writer and cookbook author Priya Krishna, for its versatility and sturdiness, something all of us could use a bit of now. It’s also extremely simple to make — it doesn’t require any leavening, and if you just knead it well and let it rest, it will puff up nicely in the hot pan. This recipe calls for atta, a finely ground whole wheat flour, but whole wheat pastry flour, regular whole wheat flour, or half whole wheat and half all purpose are all suitable substitutions.

Farinata

What you’ll need: chickpea flour, oil, salt

Ceci, or chickpeas, are a staple in Italy, and variations of the chickpea flour-based flatbread known as farinata exist throughout the country. The Genoese version, which goes by socca in Nice, not far from the Italian border, is a particularly popular local street food. It emerges from wood-fired ovens in big, round pans and is sliced into wedges — thin and crisp and fragrant with olive oil that seeps into the paper it’s wrapped in. All you need is chickpea flour and olive oil — I’ve been finding chickpea or garbanzo flour on supermarket shelves more often than flour these days, but if you have a ton of dried chickpeas, you can also try grinding them in a blender and sifting out the fine flour. I like eating farinata straight out of the oven and unadorned, but it also pairs well with caramelized onions or any kind of hard cheese grated over the top top while it’s still hot.

Getty Images/iStockphoto

Moroccan Msemen works with both sweet and savory preparations and cooks up on the stove-top

Msemen

What you’ll need: AP flour, semolina flour, sugar, yeast

“Follow the bread, wherever it takes you,” chef M’hammed Benali once told me. He was explaining why he first left Morocco and cooked in restaurants from Seattle to San Francisco before opening his own place, Casablanca, in Honolulu. Here, instead of providing utensils, he serves a round Moroccan flatbread to eat with — the feeling of the soft warm bread in the mouth is much preferable to cold metal forks, he insists. This same feeling is all over Morocco, where community ovens and griddles set up in the medinas to make all kinds of daily breads and flatbreads. Msemen, a yeasted bread layered with butter, is one of the most ubiquitous and my personal favorite. It lends itself to sweet breakfasts drizzled with honey or savory meals when stuffed with roasted vegetables and meats. Msemen requires both semolina flour and regular AP flour, and a good amount of oil and butter which are folded in like an abbreviated version of laminated croissant dough.

Pita

What you’ll need: AP flour, oil, yeast, salt

Pita is the most common bread throughout the Levant and as far as Egypt, says Anissa Helou in her book Feast, Food of the Islamic World. So central is it to the local culture, that “in Egyptian pita is called aysh — which means ‘life,’” she writes. Her recipe for pita bread comes out a little softer and thicker than what’s found in stores — it involves flour, yeast, and olive oil, as well some time (the dough rises twice). Once in the oven, the rounds inflate like balloons almost instantly — turn the oven light on to watch the spectacle. Tip: Place your baking sheet in the oven as it’s preheating for maximum puff.

Shutterstock

Portuguese sweet bread can be baked in all sorts of fun pull-apart shapes

Portuguese sweet bread by way of Kona, Hawai‘i

What you’ll need: AP flour, yeast, butter, sugar, eggs

This is a rich bread, like a decadent challah, brought to Hawai‘i by Portuguese laborers — the ones who came to Kona were known to be dairy farmers, which might explain the abundance of butter. On Hawai‘i Island, the Kona Historical Society still maintains an open-air, wood-fired stone oven that they light at 6 a.m. so that loaves emerge around 1 p.m., and where people are encouraged to gather throughout the process and talk story. It’s a reminder of the communal ovens that exist around the world, from Morocco to Hawai‘i — less of a commercial enterprise and more of a neighborhood resource that creates bonds like the gluten in well-kneaded bread. The Kona Historical Society’s recipe makes four loaves, but you can easily halve or quarter it — you’ll need yeast, flour (either bread flour or all purpose works), sugar, butter, and eggs, and about two hours of rising time.

Mantou

What you’ll need: AP flour, sugar, yeast, milk, oil

In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk. This subtitled Mandarin-language YouTube recipe from Mun’s Flavor has a soothing ASMR-like quality and I found it way better than any English-language recipes — and then fell down the rabbit hole of Chinese YouTube videos on all the different varieties of Chinese steamed breads, some mesmerizingly intricate. I suggest you do the same.

Martha Cheng is a writer and editor based in Honolulu, Hawaii

from Eater - All https://ift.tt/3c4F9FK https://ift.tt/2YNI027

Can’t find flour? Try Italy’s chickpea-based farinata | Getty Images

From tortillas to roti to farinata, what to make instead of sourdough for the 1,000th time

So yes, everyone’s making sourdough now. But those tangy loaves are just the tip of the baguette (sorry) when it comes to the millennia old tradition of breadmaking around the world. It seems the alchemy of transforming flour and water and some kind of leavening (or not, as in the case of flatbreads) is universally comforting, as evidenced by the gazillions of bread varieties that anchor meals virtually everywhere on the planet. These simple starches are also in many ways our most accessible gateway to other cuisines, familiar and often achievable without much in the way of special ingredients.

For me, baking up some farinata or steaming mantou has helped me remember a time not long ago when we could all travel freely — when I would spend days wandering foreign streets, following my nose into some local bakery to discover something warm and soothing in an unfamiliar place. Plus, while you can still buy classic sourdough almost anywhere in the country, finding Portuguese sweet bread and Moroccan msemen can be a lot harder. Here, then are a few recipes from around the world to help us break the monotony of breaking bread.

Tortillas

What you’ll need: masa harina or flour, fat, salt

The next time you make a pot of beans — which you are definitely doing — make some fresh tortillas to go with them. Beans and tortillas have been getting cozy since long before an avocado met a slice of toast, and they’re just as simple to make yourself. For corn tortillas, use fresh masa if you can find it, but masa harina, which is available in many supermarkets and online, also produces great results. Don’t have a tortilla press? Smoosh balls of dough under a cast iron or other heavy pan. For flour tortillas, you’ll need some kind of fat, be it lard, bacon fat, shortening, or oil. An ex and I used to roll these out with a metal pipe from the hardware store, as was the tradition in his Mexican household, but any rolling pin will do — the world is heavy enough as it is. Eating these hot off the pan reminds me less of Mexico City and more of the “El Machino” conveyor belt at Chevy’s that used to mesmerize me as a kid with its fresh, puffy circles long before Krispy Kreme.

Getty Images/EyeEm

Roti puffs up bubbly in a cast iron pan

Roti

What you’ll need: whole-wheat flour (pastry or AP), oil, salt

Though naan usually gets the spotlight, roti is the king of all Indian breads, says food writer and cookbook author Priya Krishna, for its versatility and sturdiness, something all of us could use a bit of now. It’s also extremely simple to make — it doesn’t require any leavening, and if you just knead it well and let it rest, it will puff up nicely in the hot pan. This recipe calls for atta, a finely ground whole wheat flour, but whole wheat pastry flour, regular whole wheat flour, or half whole wheat and half all purpose are all suitable substitutions.

Farinata

What you’ll need: chickpea flour, oil, salt

Ceci, or chickpeas, are a staple in Italy, and variations of the chickpea flour-based flatbread known as farinata exist throughout the country. The Genoese version, which goes by socca in Nice, not far from the Italian border, is a particularly popular local street food. It emerges from wood-fired ovens in big, round pans and is sliced into wedges — thin and crisp and fragrant with olive oil that seeps into the paper it’s wrapped in. All you need is chickpea flour and olive oil — I’ve been finding chickpea or garbanzo flour on supermarket shelves more often than flour these days, but if you have a ton of dried chickpeas, you can also try grinding them in a blender and sifting out the fine flour. I like eating farinata straight out of the oven and unadorned, but it also pairs well with caramelized onions or any kind of hard cheese grated over the top top while it’s still hot.

Getty Images/iStockphoto

Moroccan Msemen works with both sweet and savory preparations and cooks up on the stove-top

Msemen

What you’ll need: AP flour, semolina flour, sugar, yeast

“Follow the bread, wherever it takes you,” chef M’hammed Benali once told me. He was explaining why he first left Morocco and cooked in restaurants from Seattle to San Francisco before opening his own place, Casablanca, in Honolulu. Here, instead of providing utensils, he serves a round Moroccan flatbread to eat with — the feeling of the soft warm bread in the mouth is much preferable to cold metal forks, he insists. This same feeling is all over Morocco, where community ovens and griddles set up in the medinas to make all kinds of daily breads and flatbreads. Msemen, a yeasted bread layered with butter, is one of the most ubiquitous and my personal favorite. It lends itself to sweet breakfasts drizzled with honey or savory meals when stuffed with roasted vegetables and meats. Msemen requires both semolina flour and regular AP flour, and a good amount of oil and butter which are folded in like an abbreviated version of laminated croissant dough.

Pita

What you’ll need: AP flour, oil, yeast, salt

Pita is the most common bread throughout the Levant and as far as Egypt, says Anissa Helou in her book Feast, Food of the Islamic World. So central is it to the local culture, that “in Egyptian pita is called aysh — which means ‘life,’” she writes. Her recipe for pita bread comes out a little softer and thicker than what’s found in stores — it involves flour, yeast, and olive oil, as well some time (the dough rises twice). Once in the oven, the rounds inflate like balloons almost instantly — turn the oven light on to watch the spectacle. Tip: Place your baking sheet in the oven as it’s preheating for maximum puff.

Shutterstock

Portuguese sweet bread can be baked in all sorts of fun pull-apart shapes

Portuguese sweet bread by way of Kona, Hawai‘i

What you’ll need: AP flour, yeast, butter, sugar, eggs

This is a rich bread, like a decadent challah, brought to Hawai‘i by Portuguese laborers — the ones who came to Kona were known to be dairy farmers, which might explain the abundance of butter. On Hawai‘i Island, the Kona Historical Society still maintains an open-air, wood-fired stone oven that they light at 6 a.m. so that loaves emerge around 1 p.m., and where people are encouraged to gather throughout the process and talk story. It’s a reminder of the communal ovens that exist around the world, from Morocco to Hawai‘i — less of a commercial enterprise and more of a neighborhood resource that creates bonds like the gluten in well-kneaded bread. The Kona Historical Society’s recipe makes four loaves, but you can easily halve or quarter it — you’ll need yeast, flour (either bread flour or all purpose works), sugar, butter, and eggs, and about two hours of rising time.

Mantou

What you’ll need: AP flour, sugar, yeast, milk, oil

In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk. This subtitled Mandarin-language YouTube recipe from Mun’s Flavor has a soothing ASMR-like quality and I found it way better than any English-language recipes — and then fell down the rabbit hole of Chinese YouTube videos on all the different varieties of Chinese steamed breads, some mesmerizingly intricate. I suggest you do the same.

Martha Cheng is a writer and editor based in Honolulu, Hawaii

from Eater - All https://ift.tt/3c4F9FK via Blogger https://ift.tt/3foQJO0

#Blogger #cooking #Eater #food #recipes

[laurallama52-blog]

Zucchini Mushroom Stuffed Tomatoes (Paleo, Vegan)

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

Tomatoes have hit their peak, bright red, deeply flavored and oh so juicy, there’s no better time of year to enjoy them.   So naturally I’ve been taking advantage of the surplus and making good use of them in salads and soups, but as the days inevitably start to shorten and we drift into fall in these juicy specimens will soon disappear and there are still other tasty ways to prepare them.

Take these zucchini and mushroom stuffed tomatoes for example, they make the perfect transitional dish to take us into the new season.  Among tomatoes many attributes, they take well to stuffing.  Hollowed out, stuffed and baked, they hold their shape quite well while remaining tender.

The great thing about stuffed tomatoes is how versatile they are, stuff some vegetables into a tomato and call it a meal, or serve it as an appetizer or a side dish instead.  It’s just as wonderful piping hot out of the oven as it is at room temperature which makes it a good choice for parties.  And I promise, preparing stuffed tomatoes is not as difficult as it may sound.

These tomatoes are stuffed with a mixture of finely chopped zucchini and mushrooms which is seasoned with olive oil, garlic and thyme for a taste of Provence where stuffed vegetables are actually quite popular.

The tomato tops are sliced off and set aside, and the tomatoes hollowed and salted to draw out excess moisture while the filling cooks. Toasted walnuts and fresh parsley are stirred into the filling for extra flavor and heft then piled into the prepared tomato shells.  The tops go back on and the tomatoes are hit with a drizzle of olive oil before heading to the oven to bake until tender and juicy.  It’s really as easy as simple as that and it would be a shame not to try it before the tomatoes are gone.

Sylvie Shirazi

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

20 minPrep Time

40 minCook Time

1 hrTotal Time

Ingredients

2 oz shiitake or cremini mushrooms, stems removed and finely diced

1 medium zucchini, finely diced

1 clove of garlic, finely minced

1 ½ Tablespoon/22ml extra virgin olive oil

The leaves from 4-5 branches of fresh thyme

½ teaspoon fine sea salt (plus more for salting the tomatoes)

A few grinds of black pepper

6 tomatoes on the vine, stems still attached

¼ cup fresh flat-leaf parsley, finely minced

¼ cup/30g finely chopped walnuts, toasted

1 Tablespoon /15ml extra virgin olive oil

Instructions

Preheat the oven to 450 degrees F.

Line a half-sheet pan with parchment paper and toss together diced mushrooms, zucchini, garlic, olive oil, thyme, salt and pepper until well coated.

Roast, stirring halfway for 20 minutes.

Meanwhile prepare the tomatoes. Cut tops off tomatoes and reserve. Remove seeds and pulp from tomatoes, leaving the shells intact. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down until ready to bake.

Remove cooked filling from oven and stir in minced parsley and chopped walnuts. Lower oven to 400 degrees F.

Place the tomato shells in a low sided, lightly oiled baking dish. Spoon the zucchini mushroom mixture into the tomatoes. Place reserved tops on the tomatoes and drizzle with olive oil.

Bake for 20 minutes or until tomatoes are tender and skins begin to wrinkle.

Serve warm or at room temperature.

Recipe Type: Gluten-Free, Grain-Free, Paleo, Vegan

7.7.0.1

334

https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

gourmandeinthekitchen.com

Source: https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

#read more #see more #check it out #interesting #learn more

[woundgrey39-blog]

Zucchini Mushroom Stuffed Tomatoes (Paleo, Vegan)

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

Tomatoes have hit their peak, bright red, deeply flavored and oh so juicy, there’s no better time of year to enjoy them.   So naturally I’ve been taking advantage of the surplus and making good use of them in salads and soups, but as the days inevitably start to shorten and we drift into fall in these juicy specimens will soon disappear and there are still other tasty ways to prepare them.

Take these zucchini and mushroom stuffed tomatoes for example, they make the perfect transitional dish to take us into the new season.  Among tomatoes many attributes, they take well to stuffing.  Hollowed out, stuffed and baked, they hold their shape quite well while remaining tender.

The great thing about stuffed tomatoes is how versatile they are, stuff some vegetables into a tomato and call it a meal, or serve it as an appetizer or a side dish instead.  It’s just as wonderful piping hot out of the oven as it is at room temperature which makes it a good choice for parties.  And I promise, preparing stuffed tomatoes is not as difficult as it may sound.

These tomatoes are stuffed with a mixture of finely chopped zucchini and mushrooms which is seasoned with olive oil, garlic and thyme for a taste of Provence where stuffed vegetables are actually quite popular.

The tomato tops are sliced off and set aside, and the tomatoes hollowed and salted to draw out excess moisture while the filling cooks. Toasted walnuts and fresh parsley are stirred into the filling for extra flavor and heft then piled into the prepared tomato shells.  The tops go back on and the tomatoes are hit with a drizzle of olive oil before heading to the oven to bake until tender and juicy.  It’s really as easy as simple as that and it would be a shame not to try it before the tomatoes are gone.

Sylvie Shirazi

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

20 minPrep Time

40 minCook Time

1 hrTotal Time

Ingredients

2 oz shiitake or cremini mushrooms, stems removed and finely diced

1 medium zucchini, finely diced

1 clove of garlic, finely minced

1 ½ Tablespoon/22ml extra virgin olive oil

The leaves from 4-5 branches of fresh thyme

½ teaspoon fine sea salt (plus more for salting the tomatoes)

A few grinds of black pepper

6 tomatoes on the vine, stems still attached

¼ cup fresh flat-leaf parsley, finely minced

¼ cup/30g finely chopped walnuts, toasted

1 Tablespoon /15ml extra virgin olive oil

Instructions

Preheat the oven to 450 degrees F.

Line a half-sheet pan with parchment paper and toss together diced mushrooms, zucchini, garlic, olive oil, thyme, salt and pepper until well coated.

Roast, stirring halfway for 20 minutes.

Meanwhile prepare the tomatoes. Cut tops off tomatoes and reserve. Remove seeds and pulp from tomatoes, leaving the shells intact. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down until ready to bake.

Remove cooked filling from oven and stir in minced parsley and chopped walnuts. Lower oven to 400 degrees F.

Place the tomato shells in a low sided, lightly oiled baking dish. Spoon the zucchini mushroom mixture into the tomatoes. Place reserved tops on the tomatoes and drizzle with olive oil.

Bake for 20 minutes or until tomatoes are tender and skins begin to wrinkle.

Serve warm or at room temperature.

Recipe Type: Gluten-Free, Grain-Free, Paleo, Vegan

7.7.0.1

334

https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

gourmandeinthekitchen.com

Source: https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

[risevessel4-blog]

Zucchini Mushroom Stuffed Tomatoes (Paleo, Vegan)

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

Tomatoes have hit their peak, bright red, deeply flavored and oh so juicy, there’s no better time of year to enjoy them.   So naturally I’ve been taking advantage of the surplus and making good use of them in salads and soups, but as the days inevitably start to shorten and we drift into fall in these juicy specimens will soon disappear and there are still other tasty ways to prepare them.

Take these zucchini and mushroom stuffed tomatoes for example, they make the perfect transitional dish to take us into the new season.  Among tomatoes many attributes, they take well to stuffing.  Hollowed out, stuffed and baked, they hold their shape quite well while remaining tender.

The great thing about stuffed tomatoes is how versatile they are, stuff some vegetables into a tomato and call it a meal, or serve it as an appetizer or a side dish instead.  It’s just as wonderful piping hot out of the oven as it is at room temperature which makes it a good choice for parties.  And I promise, preparing stuffed tomatoes is not as difficult as it may sound.

These tomatoes are stuffed with a mixture of finely chopped zucchini and mushrooms which is seasoned with olive oil, garlic and thyme for a taste of Provence where stuffed vegetables are actually quite popular.

The tomato tops are sliced off and set aside, and the tomatoes hollowed and salted to draw out excess moisture while the filling cooks. Toasted walnuts and fresh parsley are stirred into the filling for extra flavor and heft then piled into the prepared tomato shells.  The tops go back on and the tomatoes are hit with a drizzle of olive oil before heading to the oven to bake until tender and juicy.  It’s really as easy as simple as that and it would be a shame not to try it before the tomatoes are gone.

Sylvie Shirazi

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

20 minPrep Time

40 minCook Time

1 hrTotal Time

Ingredients

2 oz shiitake or cremini mushrooms, stems removed and finely diced

1 medium zucchini, finely diced

1 clove of garlic, finely minced

1 ½ Tablespoon/22ml extra virgin olive oil

The leaves from 4-5 branches of fresh thyme

½ teaspoon fine sea salt (plus more for salting the tomatoes)

A few grinds of black pepper

6 tomatoes on the vine, stems still attached

¼ cup fresh flat-leaf parsley, finely minced

¼ cup/30g finely chopped walnuts, toasted

1 Tablespoon /15ml extra virgin olive oil

Instructions

Preheat the oven to 450 degrees F.

Line a half-sheet pan with parchment paper and toss together diced mushrooms, zucchini, garlic, olive oil, thyme, salt and pepper until well coated.

Roast, stirring halfway for 20 minutes.

Meanwhile prepare the tomatoes. Cut tops off tomatoes and reserve. Remove seeds and pulp from tomatoes, leaving the shells intact. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down until ready to bake.

Remove cooked filling from oven and stir in minced parsley and chopped walnuts. Lower oven to 400 degrees F.

Place the tomato shells in a low sided, lightly oiled baking dish. Spoon the zucchini mushroom mixture into the tomatoes. Place reserved tops on the tomatoes and drizzle with olive oil.

Bake for 20 minutes or until tomatoes are tender and skins begin to wrinkle.

Serve warm or at room temperature.

Recipe Type: Gluten-Free, Grain-Free, Paleo, Vegan

7.7.0.1

334

https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

gourmandeinthekitchen.com

Source: https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

[365news]

365NEWSPAPERS HEADLINES FOR WEDNESDAY 8TH MAY 2019

365NEWSPAPERS HEADLINES FOR WEDNESDAY 8TH MAY 2019 *PUNCH* Reasons to have more than one business account Centenary: ILO to host UN Secretary-General, others Tribunal holds inaugural sitting on Atiku, others petitions today FG names Shell, Eni executives in $1bn bribery case PDP faults Buharis statements on kidnapping, IGPs performance Adeleke arraigned for forgery, gets N2m bail, permission for US trip Role of the endometrium in infertility (2) Xenophobic people of the south Early detection is key in managing asthma, expert says How inclusive was 2019 general election Untying the knot of fuel subsidy Regular exercise promotes healthy lifestyle Unripe plantain effective in boosting libido Olajide NSE to list N8.5bn corporate infrastructure green bond AfDB, Fidelity Bank toI fund MSMEs with $50m MTN Nigeria registers 20.35bn shares NEPC unveils global certification for food exports FSDH expects increased activities, economic recovery Ill tell Niger to use Kaduna port, not Lagos El-Rufai CBN grants Advans-La Fayette MFB national banking licence High tariff on raw materials cripples steel sector Branchs app disbursed one million loans in two years NSITF sensitises workers to workplace safety *VANGUARD* INSECURITY: We're helpless, IGP cries out to Senate Acting Police I-G refutes alleged 100bn offer to Miyetti Allah The 'olive branch' in Rivers politics 2019 POLLS: How the academia failed Nigerians ' Lamle AKWA IBOM: APC, INEC in tug-of-war over polls materials PDP candidate serves Fayemi notice of appeal to Apex court LG: Attah canvasses true federalism, says direct funding, illegal Gov. Ugwuanyi swears in four judges N1bn campaign fund saga: Court fixes June 27 to hear suit against Buhari, Atiku Avail yourselves of the benefits of ramadan, ambode charges Muslims Accept responsibility for worsening security challenges, Atiku counsels Buhari, APC Size of NIMASA's ship survey drops We are determined to end piracy in Nigeria waters ' Peterside Customs urges Chamber of Shipping to change focus Corruption At Ports: Shippers Council, Customs agents make case for automation Stakeholders fault lodgement of CVFF in TSA Online agro-firms collaborates toward improving livestock value chain Debt recovery drive:y Shareholders commend Union Bank China seeks joint pursuit of BRI FG promises to increase investments in space science MainOne to enhance regional integration, global access with Cote D'Ivoire data centre launch Verraki begins operations in Nigeria Nigerian Astronomer captures Eclipse in Jupiter *THE NATION* AfDB, Fidelity Bank seal $15.35b deal to fund MSMEs Ex-ministers! Druggage; Niger Bridge Zainabs case as eye opener Police shake-up coming to stem rising crime wave Buhari seeks help to end Boko Haram U Alleged forgery: Court grants Adeleke N2m bail 75,020 pupils to benefit as Osinbajo launches feeding programme in Ekiti Youths to El-Rufai: our godfather is progressive Dumping dirty banknotes, saving businesses PCRC sets up conference committees Fed Govt charges NFF President Amaju Pinnick with $8,400, N4bn fraud US court sentences Nigerian to 15 years for $10m fraud Immigration arrests three suspected human traffickers Egbeyemi: Community leader and politician at 75 Kwara: Hurdles before APCs AbdulRazaq Weve confidence in South African elections Jonathan Regina Daniels to host Childrens Carnival in Delta OKAFORS Law: Two years after, Omoni Oboli wins copyright case Ill shoot myself except you follow me on Instagram, Uche Okoye threatens Wizkid Nigerian Film Corporation sets for SHOOT! 2019 I want to make StarTimes more affordable CEO Actress Bukunmi Oluwasina becomes hair ambassador Kim Kardashian secures freedom for 17 prisoners *THISDAY* FCCPC, SEC to Review Mergers Experts: 2019 Budget Unsupportive of Economic Growth CCNN Reaps Benefits of Merger Ebose: Accurate Data Vital for Ease of Doing Business FG Takes Ministry Building Off National Grid Hollandia Excites Consumers NIRSAL Educates 851 on Structured, Mechanised Farming in Ogun Oil Firm Begins Works on 25kbd Modular Refinery Revisiting the Export Expansion Grant Jaiz Bank Posts N428 Million Profit in First Quarter Painful Interruption to Bayelsa Lawmakers Hands Up in the Air That Governors Forum Warning on Looming Economic Crisis Inside Fayemis Appointment of Consolidation Fashola the Unabashed Lobbyist Ajax Confident, Fit and Eager for Spurs Match Liverpool Stun Barca in Historic Comeback to Reach Final Heineken Thrills Seven Consumers with All-expense Paid Trip to Liverpool/Barca Clash Anthony Joshua Warns Wilder, Fury over Fight Delay Dennerby Lists Nwabuoku, Okoronkwo, 18 others for WAFU Cup Aigbogun: Flying Eagles Have Learnt Lessons in Loss to SArabia Villarreals Chukwueze Ranked Africas Most Valuable U-20 Player Former Bendel Insurance Star, George Omokaro, is Dead u *THE SUN* Anambra 2022: Fireworks begin ahead of governorshipelection House of Representatives' quest for new electoral act Imo West, North senatorial saga: Declare Onyeriri, Uwajumogu winners 'Njemanze Why Obiano must stop Oye's re-election bid ' Chukwunyere Statement on kidnapping indictment ' PDP Atiku, PDP open case against APC at tribunal Why Gov Obiano must stop Oye's re-election bid ' Chukwunyere Delta guber: Tribunal orders INEC to produce electoral materials for inspection, analysis Verraki Partners, technology solutions firm, berths in Nigeria Champions League: Liverpool work miracle, hit Barcelona 4-3 aggregate Tek Experts launches industry white paper Itel Mobile celebrates Easter with customers Software professionals advocate inclusive IT ecosystem Interswitch, British firm sign deal to enhance transportation ticketing FG commits to affordable digital financial services to unbanked Tecno treats smartphone lovers to electrifying Spark party Delta declares state of emergency on water, sanitation Bowen University students develop app to solve security challenge Edo operates security management information system to track crimes 'Obaseki Renmoney wins fintech award for innovation in lending Abdulsalami chairs Igbinedion Varsity 20th anniversary How to delete your Instagram account Rivers people voted for me because of my outstanding performance, Wike tells Amaechi *GUARDIAN* Minimum pay not negotiable, JMPP tells Makinde LMC fines El Kanemi N3 million, orders club to play without fans Kayrom Lee offers health insurance cover for Oyo boxers Igali sure of 10 gold medals from wrestling at African Games Okorocha gets NUC recognition for establishing three new varsities in Imo Ibadan poly re-opens today MURIC urges prayers for release of Leah Sharibu, Chibok girls Protesters block Yemi Osinbajo's convoy, accuse army of land grab Kano Assembly passes life pension bill for speaker, deputy Liverpool produces another miraculous comeback to knock Barcelona out *DAILY TRUST* Jigawa lawmakers break mace over rules amendment Dogara urges lawmakers-elect to demystify godfathers Bayelsa: IPAC petitions INEC, seeks redeployment of staff Reps reconsider Electoral Act Bill Ogun: APM, LP bicker as new tribunal members resume today Lulu promises prosperity for Kogi Kano: Tribunal grants PDP's request to inspect, photocopy election materials Wamakko urges tribunal to strike out Maccido's petition ADP wants service chiefs replaced Taraba: Tribunal receives 21 petitions Acting I-G denies FG offered Miyetti Allah N100bn to stop kidnapping nationwide President Buhari promises to provide effective, results-oriented leadership Lalong condoles with UniJos VC over son's death NYSC, Insurance company present N1m benefit to family of deceased Corps member in Yola Buratai reacts to protests, says army legally acquired land in FCT Sexual assault: House of Reps urges Army to pay victim N5.2m N5.045m paid to secure my release, says kidnapped OAU lecturer Osinbajo to intervene in FCT community, military land face off Unemployed man docked over alleged theft of phone, N420,000u 3 docked for allegedly stealing IKEDC's transformer The future is China A tribute to Magaji Mu'azu, patriot, civil servant, mentoring father We, who are afraid *TRIBUNE* 5 prisoners to be stoned to death in Bauchi Who emerges as Buhari's choice in Anambra, Enugu Disquiet in Edo over ministerial appointment Industrialist canvasses for low cost of building materials Mixed reactions greet approval of N169.84bn roads' contracts award by FEC Nigeria needs $200bn investment to address energy gap Oil firm introduces technology to de-sulphur petroleum products How NLNG, ExxonMobil, Shell rescue indigenous contractors The wave of suicide Digital switch over: Crucifixion in place of applause Does VAT increase portend yellow vests Ramadan lessons and lexis Shortening police working hours We'll open up economic relationship with more countries ' China 11 killed in clashes near Kenya-Ethiopia border 43 combatants, five civilians killed as hostilities escalates in Syria More swine fever outbreaks detected in South Africa 33 dead as bush fire razes four villages in South Sudan Turkey's president defends Istanbul election re-run amid protests Jailed Reuters reporters freed after more than 500 days in detention SEC ready to commence capital market curriculum in secondary schools 22 ships carrying various products expected at Lagos ports Experts task FG on revenue growth *LEADERSHIP* Ya Allah, My Du'a Is To Stop The Violence And Massacres I'll Not Let Nigerians Down'PMB Insecurity: ADP Seeks Sack Of Service Chiefs Tribunal Orders Service On Wike Via Substituted Means FG Urged To Release N30.8 bn Outstanding Bailout To Kogi Wike, Amaechi Face-Off Intensifies Insecurity: FG Sets Up Committee On State Police US-China Tensions, Threat To World Economy ' IMF Ramadan: Etsu Nupe Warns Against Inciting Preaching We Can't Expose Sensitive 2019 Election Materials ' INEC *BLUE PRINT* Airtel launches 4G network in Enugu Jaiz Bank grows Q1 profit by 244% Julius Berger leads losers as stock market sheds N38bn Nigeria to support Liberian meteorological services FAO to spend $91m on humanitarian programmes, resilience agriculture, launches 5-year Nigeria programme framework Capital market studies curriculum ready for infusion ' FLTC CBN injects $205m into forex market Stop arousing sentiment, group warns Bauchi governor-elect Education minister lists admission criteria into unity schools Kwara varsity governing council kicks as outgoing governor appoints New VC *BUSINESSDAY* Legal fireworks begin as Presidential Election Tribunal commences sitting Investors adopt risk-proofing measures after FX crisis StarTimes invests $220m in Nigeria's pay-TV market Stakeholders worried over FG's double standard in revoking oil licences Why politicians are to blame for upsurge in crime in Nigeria' Umohinyang PFAs intensify data recapturing to enhance pension system Why Nigeria must bridge infrastructural gaps to aid food production Toward Japan's Economic End-Game Nigerian banks: Listen to Mahatma Gandhi! Nigeria faces mixed oil market outcomes as China-US trade war intensifies *SPORTS* 2019 Champions League Title Odds: Liverpool Favorite After Stunning Barcelona - Bleacher Report A failure for all of us' - Busquets says Barca were undone by 'smarter' Liverpool - Goal A-League and Australian football news LIVE: Scott McDonald joins Western United - Goal AAG: Igali Optimistic Of 10 Gold Medals In Wrestling, Calls For Early Camping - Daily Independent Aigbogun: Flying Eagles Have Learnt Lessons in Loss to SArabia - Thisday Ajax 'confident, fit and eager' for Spurs match - Daily Trust Ajax Confident, Fit and Eager for Spurs Match - Thisday Anthony Joshua Warns Wilder, Fury over Fight Delay - Thisday ATP Tour: Murray given Queen's wildcard - Nigerian Pilot Barcelona defence looked like schoolboys against Liverpool - Luis Suarez - BBC *GOOD MORNING*   Read the full article

[syrupeel6-blog]

Zucchini Mushroom Stuffed Tomatoes (Paleo, Vegan)

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

Tomatoes have hit their peak, bright red, deeply flavored and oh so juicy, there’s no better time of year to enjoy them.   So naturally I’ve been taking advantage of the surplus and making good use of them in salads and soups, but as the days inevitably start to shorten and we drift into fall in these juicy specimens will soon disappear and there are still other tasty ways to prepare them.

Take these zucchini and mushroom stuffed tomatoes for example, they make the perfect transitional dish to take us into the new season.  Among tomatoes many attributes, they take well to stuffing.  Hollowed out, stuffed and baked, they hold their shape quite well while remaining tender.

The great thing about stuffed tomatoes is how versatile they are, stuff some vegetables into a tomato and call it a meal, or serve it as an appetizer or a side dish instead.  It’s just as wonderful piping hot out of the oven as it is at room temperature which makes it a good choice for parties.  And I promise, preparing stuffed tomatoes is not as difficult as it may sound.

These tomatoes are stuffed with a mixture of finely chopped zucchini and mushrooms which is seasoned with olive oil, garlic and thyme for a taste of Provence where stuffed vegetables are actually quite popular.

The tomato tops are sliced off and set aside, and the tomatoes hollowed and salted to draw out excess moisture while the filling cooks. Toasted walnuts and fresh parsley are stirred into the filling for extra flavor and heft then piled into the prepared tomato shells.  The tops go back on and the tomatoes are hit with a drizzle of olive oil before heading to the oven to bake until tender and juicy.  It’s really as easy as simple as that and it would be a shame not to try it before the tomatoes are gone.

Sylvie Shirazi

Vine ripened tomatoes are generously stuffed with a mixture of garlic and herb roasted mushrooms and zucchini, then baked until tender and flavorful.

20 minPrep Time

40 minCook Time

1 hrTotal Time

Ingredients

2 oz shiitake or cremini mushrooms, stems removed and finely diced

1 medium zucchini, finely diced

1 clove of garlic, finely minced

1 ½ Tablespoon/22ml extra virgin olive oil

The leaves from 4-5 branches of fresh thyme

½ teaspoon fine sea salt (plus more for salting the tomatoes)

A few grinds of black pepper

6 tomatoes on the vine, stems still attached

¼ cup fresh flat-leaf parsley, finely minced

¼ cup/30g finely chopped walnuts, toasted

1 Tablespoon /15ml extra virgin olive oil

Instructions

Preheat the oven to 450 degrees F.

Line a half-sheet pan with parchment paper and toss together diced mushrooms, zucchini, garlic, olive oil, thyme, salt and pepper until well coated.

Roast, stirring halfway for 20 minutes.

Meanwhile prepare the tomatoes. Cut tops off tomatoes and reserve. Remove seeds and pulp from tomatoes, leaving the shells intact. Lightly salt the insides of the tomatoes. Let the tomatoes rest, cut sides down until ready to bake.

Remove cooked filling from oven and stir in minced parsley and chopped walnuts. Lower oven to 400 degrees F.

Place the tomato shells in a low sided, lightly oiled baking dish. Spoon the zucchini mushroom mixture into the tomatoes. Place reserved tops on the tomatoes and drizzle with olive oil.

Bake for 20 minutes or until tomatoes are tender and skins begin to wrinkle.

Serve warm or at room temperature.

Recipe Type: Gluten-Free, Grain-Free, Paleo, Vegan

7.7.0.1

334

https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

gourmandeinthekitchen.com

Source: https://gourmandeinthekitchen.com/zucchini-mushroom-stuffed-tomatoes/

[prettyediblestylist]

Hassleback Potatoes with Almond, Spinach and Parsley/Basil pesto (vegan & gluten-free)

Firstly, may I begin by saying a huge THANK YOU. My new book The Goodness of Nuts & Seeds is now ‘finally’ on the shelves and now that I have had a little time to reflect (short term anyway: before I jet off to Australia for a book promotional tour in two days!), I feel so grateful to all of you that have showed your support these past few months. Whether you’ve come out to an event, book signing, reposted a recipe on your own blog, sent me a message of love, or happy vibes through the ether, I have felt it all and will carry the collective experience with me always. I am officially overwhelmed with gratitude. It’s been a very fulfilling time for me, but if I’m being honest, it’s also been a very challenging one. There hasn’t been much in the way of breaks (or breathing) and as someone who is perpetually beating the drum of balance and wellness, I have recently started to make a conscious effort towards putting sacred and precious time aside whilst focusing on what’s ‘really’ important…such as eating well again. I am however also realistic - and with that have an awareness we all lead very busy lives. And so in the manner of practising what I preach and with spring just around the corner (rejoice!) I’m introducing an all new set of quick, delicious and healthy recipes, just without any risk of lengthy time-frame! Cooking beautiful meals for company with a carefully planned menu is one thing, but being able to whip up five semi-quick, easy going delicious meals Monday through to Friday without extra trips to the supermarket is another. In my opinion, it’s actually much more difficult. 

So. These Hassleback potatoes with almond, spinach and parsley/basil pesto is truly a match-made in heaven - and fuss-free to boot. Satisfying in all the ways that count; filling without making you feel ‘full’, and a salty (from the crisp roast potatoes) and sweet (from the toasted almonds and delicate herbs) balance of flavours which confidently ticks that all-important satiating/nutritious box. I sometimes serve this dish with glistening lamb chops or shoulder of lamb - slow-cooked to the point where its silky soft meat falls off the bone. Golden-skinned chicken thighs are equally wonderful served alongside - which I pop in the oven 25 minutes before the end of the potatoes cooking time, simply drizzled with a little olive oil, then the skin brushed with some of the nutty pesto and a little sea salt/pepper sprinkled over. Poached eggs work very well too as does adding kale, beans, tomatoes and onion for a vegan-friendly accompaniment (add to the pan for the last 15 minutes of roasting) - or you can simply serve solo as it also stands alone just as it is for the perfect meal on any given Wednesday night. (For again non-vegans, a crumbling of goats cheese over the potatoes when they come out of the oven is also a welcome salty - yet creamy - addition!)

The history bit!  There has been a lot of welcome excitement for the humble spud recently, and most of this is due to a special technique of cooking them - which falls under the appropriate name, the ‘Hassleback’. This involves a simple technique of slicing each one thinly (but not all the way through), drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Suddenly this resurgence all makes sense! Hassleback potatoes were apparently invented at a restaurant in Stockholm in the 1950’s as a method to shorten the baking time but since then they have certainly made a comeback and have been increasingly popular over the last couple of years. This is my all-time favourite way of serving them. I urge you to give them a go! 

Hassleback Potatoes with Almond, Spinach and Parsley/Basil Pesto

The pesto can be made ahead and stored in the fridge, covered, for up to 10 days. The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time. Serves 2-3, or 4 served with additional serving suggestions as above

For the pesto (makes about 300g) 150g almonds, toasted  1 small lemon, zest and a good squeeze of juice  a large handful of young leaf spinach (about 40g)  a handful each of fresh basil and parsley leaves (about 30g total)  1 small clove of garlic, crushed  1 tsp sea salt  About 150ml olive oil (I like to use ½ rapeseed and ½ ex-virgin olive oil but use whatever you have to hand) 

1kg new potatoes  olive oil for drizzling 

1. Begin by making the pesto. Toast the almonds in a dry pan for a few minutes , or until toasted (keep a close eye on them as they turn quite quickly!) In a food processor or powerful high-speed blender, pulse 25g of the almonds until you reach a medium to fine crumb. Set aside until needed. Add the remaining almonds and pulse again for 5-10 seconds before adding the lemon, spinach, herbs, garlic and salt. Sprinkle in a little pepper too. Process until just roughly chopped but not too fine as you want a rustic and textured pesto), then carefully pour in the oil whilst the motor is running. When you reach your desired consistency (you want the mix to be soaked in the oil and still a bit thick, but not saturated in it. The nuts soak up the oil over time so you can be more liberal if you are making this ahead, but remember you can always add more before serving!) Transfer to a bowl and set aside until needed, or cover and place in the fridge if you are making this in advance.  2. Preheat your oven to 180C, fan 160C. Slice each potato thinly, stopping each cut about two-thirds into the potato, leaving the bottom intact. Some people find this easier by placing the potatoes inside a large spoon so that the edges of the spoon will then stop the knife from cutting too deep. I prefer the old school way of just slicing and using my eye - but you have the option.  3. Place the potatoes on a large baking tray and drizzle with a generous amount of oil (again whatever you have to hand - but best to use your more special stock for the pesto), then sprinkle with salt and pepper. Bake for 30 minutes, then brush the potatoes all over with some of the pesto, making sure you’re picking up some oil too. The potatoes should have started to fan out slightly which will make it easier to allow some of the oil to fall between the slices too. 4. Bake for about another 20 minutes for average-sized new potatoes - you may need more or less so you can always check after 10-15 minutes to see whether they are cooked and golden.  5. Sprinkle the reserved chopped almonds on top of the remaining pesto. You can also add a little more oil for a fancy look :) The potatoes are especially delicious served warm to hot with ‘at room temperature’ pesto on the side. (Occasionally with this dish, I receive a lot of joyous, happy faces from a ‘dip and go’ style of serving!)  

Recipes, styling & Photography: Natalie Seldon Follow me on instagram @prettyediblestylist 

The Goodness of Nuts & Seeds is available NOW in most book stores and stockists, and available online via http://amzn.to/2ijctNq 

#recipe #hassleback potatoes #instadaily #foodphotography #photo #foodpic #styling #foodstyling #propstyling #ceramics #pottery #onmytable #onmyplate #delicious #newrecipe #photography #photographer #vegan #glutenfree #veganfoodshare #feedfeed #feedfeedglutenfree #feedfeedvegan #f52grams #foodporn #foodgasm #instafood #instagood #instamood #foodstagram

[jenniferjlearnv]

6 Best Ways to Deal with Ingrown Pubic Hair

Ingrown pubic hairs are hairs that appear in the vaginal area. These occur when the tip of the hair grows back into the skin at the root instead of the surface. When this happens, the body responds to the hair as though it’s a foreign object and symptoms like redness, itching, pain, or swelling begin. 

Ingrown hair commonly occurs due to shaving, waxing or plucking. In most cases, they will clear up without treatment. However, if the hair doesn’t grow out of the skin, Ethos Spa recommends these six ways to remove ingrown pubic hair: 

1) Stop shaving, waxing, and plucking

If you feel an ingrown hair bump causing you irritation and pain in the vaginal area, it’s important to stop shaving, plucking, or waxing until the bump goes away. Continuing to remove hair will aggravate the sensitive area, and may cause an infection or a scar. You should also avoid doing the following: 

Digging into the skin. 

Pulling or picking at the ingrown hair. 

Squeezing or popping the bumps. 

2) Apply a warm compress

A warm compress will also help bring out the ingrown hair so you can remove it easily. Run a clean washcloth under hot water, then press it against the bump in a circular motion for 3-4 minutes. Once the washcloth cools, run it under hot water and repeat the process. This will open up the follicles so you can pluck out the ingrown hairs. 

3) Gently tweeze out the hair when it appears

With a pair of sterile tweezers, gently pull the hair that emerges. You can draw out the top of the hair with a needle. Make sure that the tip is out of the skin before waiting to pluck it out completely. 

The area needs to heal first, or else the skin will heal over the hair follicle underneath. Avoid digging or breaking into the area because this may cause an infection. 

4) Exfoliate regularly  

Gently washing, exfoliating, and rubbing around the bumps everyday can guide the hair to return to the skin’s surface. With a wet washcloth, rub around the bump in a circular motion. This can also dislodge any dirt, oils, or dead skin cells that trap the ingrown hair.

Over-the-counter (OTC) products and home remedies are also a great way to relieve bumps and prevent ingrown hairs. Here are some effective remedies to try: 

Salicylic or glycolic acid: These products can keep your hair follicles open to prevent hair from getting trapped. It’s best to avoid them if you currently have ingrown hair, since these substances may cause irritation. 

Benzoyl peroxide cream: This acne medicine can reduce the redness and inflammation in the affected area.

Tea tree oil: Another acne medicine, tea tree oil can kill bacteria and bring down swelling. Dilute the oil with water and apply to the affected area with a cotton ball. 

Baking soda: Baking soda can reduce inflammation in the skin. In one cup of water, mix a tablespoon of baking soda. Apply this with a cotton ball then rinse with cold water. 

Sugar: Sugar is a natural exfoliator that can kill bacteria. Make a paste with half a cup of brown or white sugar and olive oil, then apply on the area in a circular motion. Let it sit for 10 minutes then wash with warm water.

5) Use ointments or creams to reduce inflammation

Inflammation, redness, and discomfort may be caused by ingrown pubic hair, so you can call your doctor to prescribe an ointment or cream that can reduce the swelling and irritation. A topical steroid cream can help you soothe the itchiness and lower the risk of infection. Other creams your doctor may prescribe are:

Witch hazel

Aloe vera

Anti-itch cream

Hydrocortisone

Benzoyl peroxide 

6) Use retinoids to clear up dead cells 

If you’re concerned about the dark patches that formed because of the ingrown hair, you can use retinoids like tretinoin (Retin-A or Renova) to clear up the dead skin cells. Moisturize well after applying retinoids because these substances can cause dryness. 

Be sure to consult with your doctor before using retinoids, since this medication is dangerous for pregnant women and may cause birth defects in unborn children. 

What Causes Ingrown Pubic Hair 

When hair is removed, it usually grows back up through the skin without any problems. However, some hairs may grow under the skin and cause a negative reaction, because it senses the hair shaft is a foreign object. 

Ingrown hair is a common problem and there are several causes. You might get ingrown hair because of how you remove hair, the clothes you wear, or even the type of hair you have.

Tight clothing: Tight clothing that rubs and irritates the genital area may also cause ingrown hair bumps to appear. 

Shaving: When hair is shaved, sharp edges are created. The shortened hair can curve and re-enter the skin as it grows back. 

Waxing: Every hair follicle grows from a bulb which has a tube. Inside the tube, a lining guides the hair up to the surface. When the hair is waxed, the follicle is pulled up rapidly and this lining is disrupted. The lining is unable to let the hair grow out into the skin’s surface.

Tweezing or plucking: Tweezing or plucking may leave a hair fragment underneath the surface. When these fragments grow, they remain under the skin and become ingrown. 

Thick, curly hair: People with thicker, curly locks are more at risk for developing ingrown hairs than people with fine, thin hair. Curved follicles re-enter the skin once the hair grows back.

How to Prevent Ingrown Pubic Hairs 

The best way to prevent ingrown hair is to avoid removing the hair altogether. However, this doesn’t work for everybody. If that is the case for you, here are some tips you can follow to prevent ingrown pubic hairs: 

1. Prepare yourself before shaving. 

When you shave dry hair, sharp edges are created and these are more likely to grow back into the skin and become ingrown. This is why it’s important to first wash and rinse the pubic hair with warm water and mild soap before shaving. You can use a warm, damp compress too. 

Next, apply shaving cream or gel to soften your hair. Make sure to choose a lubricating product that is designed for the sensitive genital area. Other products containing chemical exfoliants such as glycolic, lactic, or salicylic acid can help dissolve the dead skin cells that trap ingrown hairs, so try to find one that contains these substances. 

2. Choose the right tools. 

Avoid using a dull razor when you shave. With a dull razor, you need to go over the skin more than once, which may lead to ingrown hairs and infection. Replace your razor after a few uses to ensure clean, precise cuts. 

You should also choose a single-blade razor over a multi-blade one, since multi-blade razors can cut the hair beneath the skin. Single-blade razors move across the skin at a gentler angle, which prevents irritation. You can also look into electric razors or clippers, since they can give you a good shave as well. 

Don’t forget to rinse the blade after each stroke, since this adds lubrication while you shave. You also get rid of the shavings that clog the blades, which make it harder to remove hair in one swipe.

3. Be gentle when removing hair. 

It’s best not to go against the grain when shaving. Going against the grain will get you a close shave, which makes it easier for the hair to curl back into the skin. 

Additionally, stretching your skin tight when shaving can also cause ingrown hairs. The tips of the remaining hair can shrink back easily, so let your skin sit naturally while shaving. You should also moisturize your skin after shaving so it remains smooth and hydrated. 

Moisturizing reduces the possibility of irritation because it fortifies your skin’s protective barrier. It’s especially good to moisturize if you use a chemical exfoliant for hair removal, since these cause dryness when used frequently. 

4. Consider alternative removal options. 

Shaving, waxing, and tweezing aren’t the only hair removal options available in the market. There are safe, technologically advanced solutions to get rid of unwanted body hair such as: 

Electrolysis: Electrolysis is a permanent hair removal solution that utilizes tiny needles with an electric current to treat the follicles. It’s an FDA-approved treatment that requires several sessions for maximum results. 

Chemical removers: The pubic area is more sensitive compared to the other areas of the body, so chemical removers should be treated with caution since these can irritate sensitive skin. You can test the remover on a small area of your body to see if a reaction will take place, before applying it to your pubic area. 

Laser hair removal: Though this procedure is a more expensive option, it can treat follicles at a deeper level. Hair either grows lighter and finer than before, or doesn’t grow back at all. When performed by a licensed doctor or technician, laser hair removal is an effective solution with few risks. 

When to Consult With Your Doctor 

In most cases, ingrown pubic hair disappears on its own. However, problems may arise if it doesn’t go away and becomes infected. Signs on an infected ingrown hair include darkened skin and painful, pus-filled bumps in the area. The chance of infection increases if a patient continues to scratch and pick at the infection site. If you notice signs of infection, consult with your doctor immediately. 

For safe hair removal options, visit us at Ethos Spa. Our team of experienced physicians and technicians have done laser hair removal for years on countless patients, so we know the ins-and-outs of this procedure. We’re committed to helping our patients remove unwanted hair in the safest and most efficient way possible. Book a consultation with us to learn more. 

The post 6 Best Ways to Deal with Ingrown Pubic Hair appeared first on Ethos Spa.

source https://www.myethosspa.com/ingrown-pubic-hair/ from Ethos Spa, Skin and Laser Center https://myethosspa1.blogspot.com/2020/08/6-best-ways-to-deal-with-ingrown-pubic.html

[melissahail]

6 Best Ways to Deal with Ingrown Pubic Hair

Ingrown pubic hairs are hairs that appear in the vaginal area. These occur when the tip of the hair grows back into the skin at the root instead of the surface. When this happens, the body responds to the hair as though it’s a foreign object and symptoms like redness, itching, pain, or swelling begin. 

Ingrown hair commonly occurs due to shaving, waxing or plucking. In most cases, they will clear up without treatment. However, if the hair doesn’t grow out of the skin, Ethos Spa recommends these six ways to remove ingrown pubic hair: 

1) Stop shaving, waxing, and plucking

If you feel an ingrown hair bump causing you irritation and pain in the vaginal area, it’s important to stop shaving, plucking, or waxing until the bump goes away. Continuing to remove hair will aggravate the sensitive area, and may cause an infection or a scar. You should also avoid doing the following: 

Digging into the skin. 

Pulling or picking at the ingrown hair. 

Squeezing or popping the bumps. 

2) Apply a warm compress

A warm compress will also help bring out the ingrown hair so you can remove it easily. Run a clean washcloth under hot water, then press it against the bump in a circular motion for 3-4 minutes. Once the washcloth cools, run it under hot water and repeat the process. This will open up the follicles so you can pluck out the ingrown hairs. 

3) Gently tweeze out the hair when it appears

With a pair of sterile tweezers, gently pull the hair that emerges. You can draw out the top of the hair with a needle. Make sure that the tip is out of the skin before waiting to pluck it out completely. 

The area needs to heal first, or else the skin will heal over the hair follicle underneath. Avoid digging or breaking into the area because this may cause an infection. 

4) Exfoliate regularly  

Gently washing, exfoliating, and rubbing around the bumps everyday can guide the hair to return to the skin’s surface. With a wet washcloth, rub around the bump in a circular motion. This can also dislodge any dirt, oils, or dead skin cells that trap the ingrown hair.

Over-the-counter (OTC) products and home remedies are also a great way to relieve bumps and prevent ingrown hairs. Here are some effective remedies to try: 

Salicylic or glycolic acid: These products can keep your hair follicles open to prevent hair from getting trapped. It’s best to avoid them if you currently have ingrown hair, since these substances may cause irritation. 

Benzoyl peroxide cream: This acne medicine can reduce the redness and inflammation in the affected area.

Tea tree oil: Another acne medicine, tea tree oil can kill bacteria and bring down swelling. Dilute the oil with water and apply to the affected area with a cotton ball. 

Baking soda: Baking soda can reduce inflammation in the skin. In one cup of water, mix a tablespoon of baking soda. Apply this with a cotton ball then rinse with cold water. 

Sugar: Sugar is a natural exfoliator that can kill bacteria. Make a paste with half a cup of brown or white sugar and olive oil, then apply on the area in a circular motion. Let it sit for 10 minutes then wash with warm water.

5) Use ointments or creams to reduce inflammation

Inflammation, redness, and discomfort may be caused by ingrown pubic hair, so you can call your doctor to prescribe an ointment or cream that can reduce the swelling and irritation. A topical steroid cream can help you soothe the itchiness and lower the risk of infection. Other creams your doctor may prescribe are:

Witch hazel

Aloe vera

Anti-itch cream

Hydrocortisone

Benzoyl peroxide 

6) Use retinoids to clear up dead cells 

If you’re concerned about the dark patches that formed because of the ingrown hair, you can use retinoids like tretinoin (Retin-A or Renova) to clear up the dead skin cells. Moisturize well after applying retinoids because these substances can cause dryness. 

Be sure to consult with your doctor before using retinoids, since this medication is dangerous for pregnant women and may cause birth defects in unborn children. 

What Causes Ingrown Pubic Hair 

When hair is removed, it usually grows back up through the skin without any problems. However, some hairs may grow under the skin and cause a negative reaction, because it senses the hair shaft is a foreign object. 

Ingrown hair is a common problem and there are several causes. You might get ingrown hair because of how you remove hair, the clothes you wear, or even the type of hair you have.

Tight clothing: Tight clothing that rubs and irritates the genital area may also cause ingrown hair bumps to appear. 

Shaving: When hair is shaved, sharp edges are created. The shortened hair can curve and re-enter the skin as it grows back. 

Waxing: Every hair follicle grows from a bulb which has a tube. Inside the tube, a lining guides the hair up to the surface. When the hair is waxed, the follicle is pulled up rapidly and this lining is disrupted. The lining is unable to let the hair grow out into the skin’s surface.

Tweezing or plucking: Tweezing or plucking may leave a hair fragment underneath the surface. When these fragments grow, they remain under the skin and become ingrown. 

Thick, curly hair: People with thicker, curly locks are more at risk for developing ingrown hairs than people with fine, thin hair. Curved follicles re-enter the skin once the hair grows back.

How to Prevent Ingrown Pubic Hairs 

The best way to prevent ingrown hair is to avoid removing the hair altogether. However, this doesn’t work for everybody. If that is the case for you, here are some tips you can follow to prevent ingrown pubic hairs: 

1. Prepare yourself before shaving. 

When you shave dry hair, sharp edges are created and these are more likely to grow back into the skin and become ingrown. This is why it’s important to first wash and rinse the pubic hair with warm water and mild soap before shaving. You can use a warm, damp compress too. 

Next, apply shaving cream or gel to soften your hair. Make sure to choose a lubricating product that is designed for the sensitive genital area. Other products containing chemical exfoliants such as glycolic, lactic, or salicylic acid can help dissolve the dead skin cells that trap ingrown hairs, so try to find one that contains these substances. 

2. Choose the right tools. 

Avoid using a dull razor when you shave. With a dull razor, you need to go over the skin more than once, which may lead to ingrown hairs and infection. Replace your razor after a few uses to ensure clean, precise cuts. 

You should also choose a single-blade razor over a multi-blade one, since multi-blade razors can cut the hair beneath the skin. Single-blade razors move across the skin at a gentler angle, which prevents irritation. You can also look into electric razors or clippers, since they can give you a good shave as well. 

Don’t forget to rinse the blade after each stroke, since this adds lubrication while you shave. You also get rid of the shavings that clog the blades, which make it harder to remove hair in one swipe.

3. Be gentle when removing hair. 

It’s best not to go against the grain when shaving. Going against the grain will get you a close shave, which makes it easier for the hair to curl back into the skin. 

Additionally, stretching your skin tight when shaving can also cause ingrown hairs. The tips of the remaining hair can shrink back easily, so let your skin sit naturally while shaving. You should also moisturize your skin after shaving so it remains smooth and hydrated. 

Moisturizing reduces the possibility of irritation because it fortifies your skin’s protective barrier. It’s especially good to moisturize if you use a chemical exfoliant for hair removal, since these cause dryness when used frequently. 

4. Consider alternative removal options. 

Shaving, waxing, and tweezing aren’t the only hair removal options available in the market. There are safe, technologically advanced solutions to get rid of unwanted body hair such as: 

Electrolysis: Electrolysis is a permanent hair removal solution that utilizes tiny needles with an electric current to treat the follicles. It’s an FDA-approved treatment that requires several sessions for maximum results. 

Chemical removers: The pubic area is more sensitive compared to the other areas of the body, so chemical removers should be treated with caution since these can irritate sensitive skin. You can test the remover on a small area of your body to see if a reaction will take place, before applying it to your pubic area. 

Laser hair removal: Though this procedure is a more expensive option, it can treat follicles at a deeper level. Hair either grows lighter and finer than before, or doesn’t grow back at all. When performed by a licensed doctor or technician, laser hair removal is an effective solution with few risks. 

When to Consult With Your Doctor 

In most cases, ingrown pubic hair disappears on its own. However, problems may arise if it doesn’t go away and becomes infected. Signs on an infected ingrown hair include darkened skin and painful, pus-filled bumps in the area. The chance of infection increases if a patient continues to scratch and pick at the infection site. If you notice signs of infection, consult with your doctor immediately. 

For safe hair removal options, visit us at Ethos Spa. Our team of experienced physicians and technicians have done laser hair removal for years on countless patients, so we know the ins-and-outs of this procedure. We’re committed to helping our patients remove unwanted hair in the safest and most efficient way possible. Book a consultation with us to learn more. 

The post 6 Best Ways to Deal with Ingrown Pubic Hair appeared first on Ethos Spa.

source https://www.myethosspa.com/ingrown-pubic-hair/ from Ethos Spa Skin and Laser Center http://myethosspacom.blogspot.com/2020/08/6-best-ways-to-deal-with-ingrown-pubic.html

[easyfoodnetwork]

Can’t find flour? Try Italy’s chickpea-based farinata | Getty Images From tortillas to roti to farinata, what to make instead of sourdough for the 1,000th time So yes, everyone’s making sourdough now. But those tangy loaves are just the tip of the baguette (sorry) when it comes to the millennia old tradition of breadmaking around the world. It seems the alchemy of transforming flour and water and some kind of leavening (or not, as in the case of flatbreads) is universally comforting, as evidenced by the gazillions of bread varieties that anchor meals virtually everywhere on the planet. These simple starches are also in many ways our most accessible gateway to other cuisines, familiar and often achievable without much in the way of special ingredients. For me, baking up some farinata or steaming mantou has helped me remember a time not long ago when we could all travel freely — when I would spend days wandering foreign streets, following my nose into some local bakery to discover something warm and soothing in an unfamiliar place. Plus, while you can still buy classic sourdough almost anywhere in the country, finding Portuguese sweet bread and Moroccan msemen can be a lot harder. Here, then are a few recipes from around the world to help us break the monotony of breaking bread. Tortillas What you’ll need: masa harina or flour, fat, salt The next time you make a pot of beans — which you are definitely doing — make some fresh tortillas to go with them. Beans and tortillas have been getting cozy since long before an avocado met a slice of toast, and they’re just as simple to make yourself. For corn tortillas, use fresh masa if you can find it, but masa harina, which is available in many supermarkets and online, also produces great results. Don’t have a tortilla press? Smoosh balls of dough under a cast iron or other heavy pan. For flour tortillas, you’ll need some kind of fat, be it lard, bacon fat, shortening, or oil. An ex and I used to roll these out with a metal pipe from the hardware store, as was the tradition in his Mexican household, but any rolling pin will do — the world is heavy enough as it is. Eating these hot off the pan reminds me less of Mexico City and more of the “El Machino” conveyor belt at Chevy’s that used to mesmerize me as a kid with its fresh, puffy circles long before Krispy Kreme. Getty Images/EyeEm Roti puffs up bubbly in a cast iron pan Roti What you’ll need: whole-wheat flour (pastry or AP), oil, salt Though naan usually gets the spotlight, roti is the king of all Indian breads, says food writer and cookbook author Priya Krishna, for its versatility and sturdiness, something all of us could use a bit of now. It’s also extremely simple to make — it doesn’t require any leavening, and if you just knead it well and let it rest, it will puff up nicely in the hot pan. This recipe calls for atta, a finely ground whole wheat flour, but whole wheat pastry flour, regular whole wheat flour, or half whole wheat and half all purpose are all suitable substitutions. Farinata What you’ll need: chickpea flour, oil, salt Ceci, or chickpeas, are a staple in Italy, and variations of the chickpea flour-based flatbread known as farinata exist throughout the country. The Genoese version, which goes by socca in Nice, not far from the Italian border, is a particularly popular local street food. It emerges from wood-fired ovens in big, round pans and is sliced into wedges — thin and crisp and fragrant with olive oil that seeps into the paper it’s wrapped in. All you need is chickpea flour and olive oil — I’ve been finding chickpea or garbanzo flour on supermarket shelves more often than flour these days, but if you have a ton of dried chickpeas, you can also try grinding them in a blender and sifting out the fine flour. I like eating farinata straight out of the oven and unadorned, but it also pairs well with caramelized onions or any kind of hard cheese grated over the top top while it’s still hot. Getty Images/iStockphoto Moroccan Msemen works with both sweet and savory preparations and cooks up on the stove-top Msemen What you’ll need: AP flour, semolina flour, sugar, yeast “Follow the bread, wherever it takes you,” chef M’hammed Benali once told me. He was explaining why he first left Morocco and cooked in restaurants from Seattle to San Francisco before opening his own place, Casablanca, in Honolulu. Here, instead of providing utensils, he serves a round Moroccan flatbread to eat with — the feeling of the soft warm bread in the mouth is much preferable to cold metal forks, he insists. This same feeling is all over Morocco, where community ovens and griddles set up in the medinas to make all kinds of daily breads and flatbreads. Msemen, a yeasted bread layered with butter, is one of the most ubiquitous and my personal favorite. It lends itself to sweet breakfasts drizzled with honey or savory meals when stuffed with roasted vegetables and meats. Msemen requires both semolina flour and regular AP flour, and a good amount of oil and butter which are folded in like an abbreviated version of laminated croissant dough. Pita What you’ll need: AP flour, oil, yeast, salt Pita is the most common bread throughout the Levant and as far as Egypt, says Anissa Helou in her book Feast, Food of the Islamic World. So central is it to the local culture, that “in Egyptian pita is called aysh — which means ‘life,’” she writes. Her recipe for pita bread comes out a little softer and thicker than what’s found in stores — it involves flour, yeast, and olive oil, as well some time (the dough rises twice). Once in the oven, the rounds inflate like balloons almost instantly — turn the oven light on to watch the spectacle. Tip: Place your baking sheet in the oven as it’s preheating for maximum puff. Shutterstock Portuguese sweet bread can be baked in all sorts of fun pull-apart shapes Portuguese sweet bread by way of Kona, Hawai‘i What you’ll need: AP flour, yeast, butter, sugar, eggs This is a rich bread, like a decadent challah, brought to Hawai‘i by Portuguese laborers — the ones who came to Kona were known to be dairy farmers, which might explain the abundance of butter. On Hawai‘i Island, the Kona Historical Society still maintains an open-air, wood-fired stone oven that they light at 6 a.m. so that loaves emerge around 1 p.m., and where people are encouraged to gather throughout the process and talk story. It’s a reminder of the communal ovens that exist around the world, from Morocco to Hawai‘i — less of a commercial enterprise and more of a neighborhood resource that creates bonds like the gluten in well-kneaded bread. The Kona Historical Society’s recipe makes four loaves, but you can easily halve or quarter it — you’ll need yeast, flour (either bread flour or all purpose works), sugar, butter, and eggs, and about two hours of rising time. Mantou What you’ll need: AP flour, sugar, yeast, milk, oil In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk. This subtitled Mandarin-language YouTube recipe from Mun’s Flavor has a soothing ASMR-like quality and I found it way better than any English-language recipes — and then fell down the rabbit hole of Chinese YouTube videos on all the different varieties of Chinese steamed breads, some mesmerizingly intricate. I suggest you do the same. Martha Cheng is a writer and editor based in Honolulu, Hawaii from Eater - All https://ift.tt/3c4F9FK

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