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daisynik7 · 1 year

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A Bento for Kento

Chapter 3: Love Language

Pairing: Nanami x f!reader

Word Count: ~4.1k

cw: none, just fluff and delicious food

Summary: You do some internet sleuthing. Ren visits Jujutsu High for the first time. Nanami keeps a secret in his pocket. And a wild Gojo appears!

Notes: This chapter’s bento is inspired by this recipe: Chicken Meatballs. Thanks for all those that have read, reblogged, liked, and/or commented so far, hope you’re enjoying it!

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A Bento for Kento Masterlist

If you want to join the taglist, let me know in the comments, or interact with the post A Bento for Kento Taglist!

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This week’s bento features teriyaki chicken meatballs over a bed of white rice with a side of steamed broccoli. You elegantly drizzle teriyaki sauce on the top, the finishing touch is a sprinkle of sesame seeds. Aesthetics matter, you think to yourself, impressed by your arrangement. You repeat the meticulous process inside the Hello Kitty bento box.

When you’re done, you admire your creation. An idea pops in your head, inspired by the many viral videos you’ve watched. As a cute, personal touch, a small note can be included in the meal. It’s usually words of affirmation, sometimes even a funny joke. You take two sticky notes from your desk and write a different message on each, smiling proudly as you insert each one inside the cover of the containers.

Ren comes out of his room, ready for his Monday lesson. He joins you at the table to eat breakfast. “Morning, sis!”

“Morning! Are you excited for your lessons this week?” you ask, taking a bite out of your toast.

“Yeah! We might do one of our lessons out of the office. Nanami said he wants to show me around the school. I’m excited.” He takes a forkful of eggs into his mouth, grinning.

“That sounds fun. It’s nice to change scenery once in a while.” You take a sip of coffee. “So do you like your mentor? Nanami, right?”

“Yup, he’s pretty cool. At first, he seems super serious, which he totally is. But I think we’re getting along well. He knows I’m taking these lessons seriously. I think that’s why he likes me.”

“Is he the grumpy old teacher type?” you ask, jokingly.

He chuckles. “He’s definitely grumpy. But he’s not old. He’s probably your age.”

This sparks your curiosity. You can’t help but wonder what he looks like, just to put a face to a name.

Ren continues. “Anyways, we’re making a lot of progress together. He’s a really good teacher. He’s opened my eyes to a lot of things.”

Part of your smile fades as you say, “Well, it sounds like you’re learning a lot from this Nanami guy. I hope you’re not planning on replacing me with him.” You’re kidding, of course, though there is a hint of actual jealously there.

Smirking, he reassures, “Don’t be jealous, sis! He’s not as fun as you are, trust me. I told you, he’s super serious. Sometimes I wonder what he does fun. He probably reads.”

“Hey, there’s absolutely nothing wrong with that!” you exclaim, throwing a grape at him. “He sounds interesting. I should meet him one day, just to size him up.”

In all seriousness, you actually want to check this guy out, confirm that this man isn’t negatively influencing your sibling in any way. You still have no idea what these “lessons” consist of, or what this Jujutsu High is. This creep could be teaching your baby brother how to be a deviant.

Finished with breakfast, he gets up to retrieve his backpack, bentos packed securely in place. “You have nothing to worry about. He’s a good guy.” He pats you affectionately on the shoulder before leaving.

You sit at the table for a little while longer, contemplating while you play with the stray crumbs on your plate. Minutes later, you text Ren:

You: What’s your mentor’s full name again?

Ren: Kento Nanami

Ren: why?

You: just curious, thanks!

Let the internet sleuthing begin.

~~~

This week, Nanami plans to take Ren on a tour of Jujutsu High. He insisted Gojo visit sometime on Monday to give Ren an overview of the rules and general layout, hoping to prepare his student before he first steps foot on campus. It can be overwhelming for a first timer, he’s well aware of that.

As expected, Gojo does not give him an exact time for when he’ll arrive. Nanami’s attempts at extracting an answer from his flake of a friend are useless. I’ll get there when I get there, Nanamin! I’m a busy man! is all Gojo texts him, after being pestered for the third time about his current location.

The day isn’t wasted, however. In typical fashion, Nanami planned accordingly with some new material to teach Ren, already predicting this type of behavior from Gojo. Lunch time approaches and he still hasn’t shown up. Growing impatient, Nanami decides to take their break now. If Gojo pops in while they’re eating, he’ll just have to wait.

Ren hands the Hello Kitty bento box to Nanami, this gesture becoming a small tradition between them. “Thank you, Nakamura,” he says, walking over to his desk. “I’m going to the break room to make my tea. Would you like anything from the vending machine?”

“Hm, maybe a Pocari Sweat?”

After Nanami brews his tea and a purchases Ren’s beverage, he returns to the room, ready for another delicious treat courtesy of the older sister. As he sets the drink on Ren’s desk, he sneaks a peek at his open container, spotting meatballs and some type of glaze over a bed of rice. The smell is intoxicating, his mouth watering from the inviting aroma.

Surprisingly, the food is untouched. Usually, when Nanami comes back from the breakroom, his student is halfway finished with his meal. He glances over at Ren to see what’s distracting him. He is staring at the inside cover of his bento box, a warm smile spread across his face.

Curious, Nanami asks, “Is everything alright?”

He looks at Nanami and answers, “My sister left me a note.” He flips over the cover to show it. In neat handwriting, the memo reads:

Happy Monday, booger! Have the best day ever!

A little heart and smiley face are scribbled at the end.

Nanami raises a brow, amused. “Booger?”

Ren chuckles. “Just a little nickname she calls me sometimes. Maybe there’s another one for me in your box! Can you tell me what it says when you see it?”

Agreeing, Nanami sits at his desk. For some reason, he’s nervous to open it. As if he’s intruding on something intimate, something personal. He uncovers it slowly, examining the top for a note. In the same handwriting as the other, a message is displayed:

The world is a better place with you in it. Always remember that.

There’s strange tightness in his chest upon reading those words. He glances at Ren, who is now his normal self, devouring his meatballs whole. Focused back on his desk, he quietly takes the note off the cover and pockets it.

Ren, mouth full, asks, “Is there anything?”

Nanami contemplates for a few seconds, then responds, “No, there isn’t.” He starts eating a meatball, which tastes even better than he imagined. Though, his mind is distracted by the fact that he just lied about something so trivial, so insignificant. Why?

“Ah, okay.” Observing his own note again, Ren laughs. “Can’t believe she’s still calling me booger! Ha!” He takes a sip of Pocari Sweat and continues to eat, blissfully unaware that his own mentor is hiding a secret in his pants pocket.

Nanami stuffs more food into his mouth in silence, questioning his own motives regarding this damn piece of paper. His hand slides into his pocket, feeling for it, remembering the words scrawled over it.

The world is a better place with you in it. Always remember that.

He knows it wasn’t written for him. Of course he knows that.

However, there’s an odd sensation coursing through his being. An unusual tightness in his chest spurred by a simple statement attached to the back of Hello Kitty’s face. Whatever this sensation is, Nanami reasons that this is what compelled him to lie about the note.

A few more moments of contemplation, he realizes something as he finishes his last meatball. The true reason why he is acting this way.

He wants to pretend it’s for him.

Gojo finally arrives as soon as Ren and Nanami are finished with their food. “Hello, my dear friends!” he greets happily.

Nanami wipes his mouth with a napkin and closes the box. Just as he’s about to hand the empty container to Ren, his friend squeals, “Nanamin, wait. What is that?!” Even behind the blindfold, it’s obvious that Gojo’s eyes are filled with glee.

“It was my lunch,” he answers, nonchalant.

Gojo’s grin widens, as he squeals again. “I need to take a picture of this! You and Hello Kitty! Nanamin, this is just adorable.” He takes his phone out and starts snapping away before Nanami can hide his face behind his hand.

“Stop it. You are awful.” He slides the bento over to Ren, still trying to conceal himself from his annoying friend’s ridicule.

Gojo turns to Ren, showing him what he captured. “Isn’t this so precious? Little Nanami with Hello Kitty. This day can’t get any better.”

They giggle with each other while Nanami sighs heavily, palm pressed against his forehead in aggravation. “Can we just get on with this, Gojo? And delete those photos immediately.”

“No way. The world is better a place now because of these,” Gojo teases, swiping through his phone, a smug grin plastered on his face.

Nanami begins to blush, remembering the note. He sticks his hand in his pocket and feels for it again, making sure it’s still there. He clears his throat, speaking a bit louder. “Okay, enough. Let’s move on.”

After more snickering between Gojo and Ren, they finally get back on track. As Gojo introduces Jujutsu High to Ren, Nanami takes this opportunity to zone out. He stares at his desk, thinking of food, Hello Kitty, and his dumb friend taking those incriminating photos. Occasionally, he brushes his hand over his pants, rubbing the outline of the note. The one that is not his. What’s the harm in pretending? It makes him feel good. It makes him feel appreciated.

He slyly removes it out of his pocket and sets it inside his suitcase, where it’s safe. The last thing he needs is Gojo having any more leverage against him than he already has. If it accidentally falls into the wrong hands, specifically Gojo’s, he’d never hear the end of it.

~~~

During your break, you decide to investigate Ren’s teacher. You type the name “Kento Nanami” into the search bar. The top result is a blog post from a finance company you’ve never heard of. Clicking on it, you notice the article is a few years old. It features five different employees from the company, each one having a picture with a small blurb beside it. You scroll towards the middle of the page and find what you’re looking for.

Name: Kento Nanami

Age: 23

Position: Senior Stockbroker

About: Kento Nanami is one of our youngest and most successful stockbrokers. He started working for our company straight out of high school and has excelled ever since. Hobbies include eating, drinking, cooking, and reading. He enjoys helping others and has been an asset to us during the onboarding process for new employees. His favorite part of working for this company is the salary because it helps him fund his addiction to bread.

You laugh out loud at the last part. Then, you notice his picture. It’s a professional headshot, probably taken in the office for the purpose of this post. His blond hair is parted on the side with loose strands falling over his forehead. He has a sharp nose and cheeks that are slightly sunken, maybe due to the stress of being a stockbroker. The spotted tie he’s wearing over his navy-blue button up stands out. It’s an interesting pattern, but for some reason, it works. His expression is neutral, neither smiling, nor frowning. He looks serious, just as Ren described him.

You stare at him a bit longer and you smile to yourself.

He is handsome.

But why the sudden change in career? Based on his description, he was doing well as a stockbroker. Why would he leave? And what exactly is he teaching your younger brother? Surely it isn’t lessons on stockbroking. Or is it? Is this some sort of pyramid scheme? They have their lessons in an office building, which is very suspicious to begin with.

You continue your web search and find nothing else outside of his previous occupation in finance. He doesn’t have any public social media pages and there is nothing mentioning current employment. Curious, you search Jujutsu High, only to be redirected to pages related to Jiu Jitsu, the Brazilian martial art. Anything related to Jujutsu doesn’t exist on public record.

Your inner alarm bells are ringing. This is strange. You’ve made it almost a month blindly trusting your brother, not asking too many questions. How much longer can you hold out for? You have no clue what Ren has gotten himself into and the constant mystery surrounding it has you worried.

Also, you know nothing about this Nanami fellow. He could be a creepy cult leader or a shady ex-stockbroker roping innocent youths into a Ponzi scheme, hiding behind an attractive suit and a pretty face. Either way, it’s suspicious.

Retrieving a small journal from your drawer, you jot down questions you want to ask Ren. You need answers to give you peace of mind. The rest of the summer can’t go on like this. If something terrible were to happen to him, you will never be able to forgive yourself. You have to know the truth.

~~~

On Wednesday, Nanami brings Ren to Jujutsu High. He can tell that Ren’s mind is blown as soon as he steps foot through the protective barrier, jaw dropping and examining the campus, speechless.

They walk through the training grounds, watching students spar with each other. Ren observes them carefully, looking away briefly only to scribble notes. They watch for nearly an hour, Nanami explaining their moves and typical training regiments that are expected of first years.

Their tour through campus continues. Ren gazes up at the buildings, appreciating the architecture. It reminds Nanami of his experience as a Jujutsu High student. He doesn’t dwell on the past all too often but being here makes him reminisce, as if he never left.

Currently, there are no classes in session, so they take this opportunity to peek into each of the empty classrooms, ending with Gojo’s. There are plenty of windows, a sparse number of desks, and one big blackboard, displaying the remnants of whatever was taught in the most recent lesson. Nanami takes a couple of minutes to go over this with Ren.

Afterwards, they decide to take their break in one of the courtyards. Nanami is handed his usual bento box with Hello Kitty. He looks around to make sure Gojo isn’t nearby to tease him. With the coast clear, he uncovers the container, finding a note attached to the inside again. He purposefully positions himself across from Ren so that he can read the message in secret. Glancing over at his student, who is distracted by his own meal, Nanami focuses on the familiar handwriting:

Have the best day ever! I love you!

Followed by three hand drawn hearts in a row.

His lip twitches into a small smile, admiring the words in front of him. Once again, he removes it and secures it in his pocket. He’s not exactly sure why he’s keeping them. Maybe he likes having it within reach for a quick pick-me-up. Yesterday, he met with Gojo to exorcise a low-grade curse, and when he was home, he took Monday’s note out of his briefcase to read it again: The world is a better place with you in it. Always remember that.

The words replayed in his head as he soaked in the bath that night. It lingered in his mind as he prepared dinner, even when he was in bed, staring up at the ceiling, trying to fall asleep. That message gives him validation. What he’s doing now as a Jujutsu Sorcerer, and even as a mentor, makes a difference in the world. He is important.

However, this new note offers a different reaction, right in the pit of his stomach. A strange, fluttering feeling. He can’t remember the last time someone told him, “I love you.” In fact, he’s barely heard that phrase throughout his entire adult life.

Is he this desperate for affection? Enough to pretend that these words are actually for him? He’s actually envious of Ren for having someone like this in his life. A person who constantly reminds him how much he is loved, how special he is to this world. When will Nanami experience this for himself? He wonders if that will ever happen.

He catches himself, scoffing as he continues to eat. It’s silly, sentimental, and immature for him to be feeling this way. This is unlike him.

Ren breaks the silence, bringing Nanami back from his deep thoughts. “Hey Nanami, words of wisdom from my sister. ‘In life, we should all aim to be like meatballs: Well-seasoned and well-rounded.’” He flashes a smirk as he lets the joke sink in.

Nanami genuinely chuckles at the corny pun. “Clever.”

“She made huge ones today, just for fun. Wanna see?” Ren offers, scrolling through his phone. He faces his screen towards Nanami, showing a picture of a woman around Nanami’s age, wearing a black apron over pajamas. She smiles brightly at the camera, holding two massive meatballs in her hands, like trophies.

“She was so proud of them she had me take a picture,” Ren laughs, pulling his phone away.

It isn’t the giant hunks of meat that captures Nanami’s attention. It’s her smile, bright and endearing. Inviting and welcoming. The second thing he notices are her pajamas, obscured partially by the apron she wears over it. They are wasabi green in color with different types of sushi as the pattern. It’s cute. As much as Nanami despises using that word, there’s no other way to describe it.

And it’s not just the pajamas. She is cute.

He almost chokes on his meatball upon this revelation. Guilt sweeps over his body, ashamed that such a thought comes to his mind in front of his student. In front of her brother. He doesn’t even know this woman. One picture and he’s already thinking she’s cute.

A blush creeps up on his cheeks as he clenches his jaw, uncomfortable with the flurry of thoughts rushing into his head. He tries his hardest to stop thinking of her, but it’s too late. He imagines her standing in front of him smiling, holding out the Hello Kitty bento box filled with glorious food, reciting the words she scrawled on those pieces of paper.

The world is a better place with you in it. Always remember that. I love you, Nanami.

His entire face is hot, certain that it’s red all over. Thankfully, Ren is distracted by his phone as he munches on a piece of broccoli lazily.

Nanami can’t believe himself. He’s making up scenarios in his head about a woman he’s never even met before. No one should see him like this, so it takes all his willpower to calm down and remove all these ridiculous thoughts from his head.

With perfect timing, Gojo joins them in the courtyard, eating an apple and chatting with Ren. He takes a moment to tease Nanami, Hello Kitty still in front of him, but he doesn’t have the energy to care. Instead, he’s focused on appearing calm and stoic.

He decides for himself that he wants to know more about Ren’s sister, mentally noting what type of questions to ask without giving his true intentions away. Ren constantly praises his sister, it’s only natural for Nanami to wonder what she’s really like. The woman behind the bento.

It’s just curiosity, Nanami tells himself. That’s all it is. Nothing more.

~~~

Friday arrives and you send your brother off with his two bentos. Tonight, you’re going to demand the truth. Not every single detail, but anything to put your mind at ease. You plan to butter him up first by going to the local street food fair and buying him all the Yakitori he desires. Then, maybe after some delicious soft serve, you’ll ambush him.

The best plans begin with food, right?

~~~

Gojo suggests taking Ren on a low-risk mission, which Nanami hesitantly agrees to. He’s aware his pupil will not be the one fighting; he’s only there to observe. Still, he’s nervous. Although more mature than some other kids his age, he is a child that Nanami has temporarily taken under his wing.

On Friday, they stay in the office for the first half of the day, going over every possible detail he can about this mission. They agree to eat before heading out, following their usual routine: Ren distributes the bentos, Nanami heads down the hall to brew his tea and grab a drink from the vending machine for Ren. The two of them sit at their desks, eating their lunch while exchanging casual conversation.

Today, Nanami’s note says: Can’t wait to spend this weekend watching movies and baking cookies with you!There’s a doodle of the Cookie Monster surrounded by chocolate chip cookies. He takes it, sliding it into his briefcase, wondering what movies they enjoy watching together. He smiles thinking of the cookies, how wonderful their house will smell as they bake in the oven.

He looks over at Ren. “Any words of wisdom today?”

Ren shakes his head and responds, “Nope. All she said was ‘Happy Friday to the best brother ever.’” He stares at the note with a small frown.

“What’s wrong, Nakamura?”

He sighs, setting his fork down. “I don’t know. I feel guilty. I haven’t told my sister anything, and she’s been so great and supportive, but I just…” He stops, unsure what to say next.

“I understand where you’re coming from. What we do...well, it’s not easy to explain.”

“Exactly. Like, what do I even tell her? Hey sis, I think my biological parents were involved with some curse users and killed. Then I somehow inherited these strange powers and now I can see curses. How crazy would she think I am?!”

“Well, that is the truth, isn’t it?”

Ren scratches his head anxiously, not responding. Then, Nanami says, “You always talk about how supportive your sister is. Don’t you think you should give her some credit? She might be more understanding than you think.”

Still frowning, Ren replies, “Yeah, maybe you’re right. I just have to tell it to her straight and hope for the best. I mean, we’re going on a small mission today, right? We might be going on bigger ones in the future. What if something happens to me? She’s gonna see my mangled body and not even know what happened. I can’t do that to her. I won’t do that to her.” He goes back to eating his meatball, brows knit in deep thought.

Nanami is honestly impressed. Ren is a teenager, but he’s surprisingly mature and responsible. “So, do you think you’ll tell your sister tonight?”

“I think so. We’re planning to go to this street food festival nearby. Once we’re full of Takoyaki, I’ll tell her.”

Sounds fun, Nanami muses. “I hope your talk goes well.” He gives Ren a small smile, then returns to his lunch.

“Do you like street food, mentor?” Ren wonders, sipping on his drink.

“I do. I like Takoyaki as much as anyone, but I’m partial towards Taiyaki.” Pancake batter filled with sweetened red bean paste and shaped like a fish. Of course it’s Nanami’s favorite.

“Ha, you’re the same as my sister. She loves Taiyaki.”

Grinning, he wonders what other foods she might like. What other things they have in common with each other. Trying to play it cool, Nanami asks, “What’s your favorite, Nakamura?”

“Oh, it’s definitely Yakitori. I love meat!” Ren exclaims. He turns to face Nanami. “Hey, do you want to go to the festival with us? I’m sure my sister wouldn’t mind.”

Nanami’s heart thumps, actually considering it. Street food on a Friday night sounds amazing, but he should decline the offer. Tonight will be important for both Ren and his sister. The last thing they need is a gloomy Nanami hovering over them like a rain cloud.

“That’s alright. You have important matters to discuss, so I don’t want to intrude.” He pauses for a few seconds before adding, “But thank you for the invite.”

Ren smiles politely. “Maybe next time then. I’d really like you to meet her.”

Nanami thinks it at first, then decides to say it out loud.

“I’d like that, too.”

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jurassicateer · 1 year

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Jurassic Treats to Satisfy Your Sweet Tooth

What else is Easter for if not stuffing your face full of sugar? Here at Jurassic World, we boast a whole buffet of prehistoric goodies sure to satisfy even the pickiest candyvore all year round:

Dilophosaurus Chewing Gum: A Jurassic classic from the mind of John Hammond himself, this singular sweet will have you spitting in a variety of spectacular colors. Pick up a pack from your nearest Traders Outpost. Dilophosaurus venom not included!

Fossil Bar: Jurassic World's very own candy bar features a selection of sweet candy bones embedded in sumptuous milk chocolate.

Rex Bites: These massive jawbreakers are just the thing to make your bite stronger. Soon you'll be giving Rexy a run for her money!

Amber Sweets: These sugary candies bear sesame seed insects similar to those harvested to create our dinosaurs. Available by the bag or as lollipops at the Innovation Center's Dinostore.

Marshmallow Egg Surprise: Because it wouldn't be Easter without eggs! These rice cereal treats are coated in white chocolate and marshmallows, and even contain little gummy dinosaurs.

Miocene Melt Chocolates: The absolute pinnacle of paleo-culinary achievement. Our proprietary chocolate blend is made with coco beans harvested from Miocene-era cacao trees, recreated and housed in our Botanical Gardens. Available in gift assortments and syrups. Be sure to ask about the chocolate-coated Nublar Roast beans at Starbucks' Main Street location!

#jurassic world #isla nublar #dinosaurs #jurassic park #camp cretaceous #jurassic world the official cookbook #john hammond #easter #chocolate #candy

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dimsumplacesingapore · 2 years

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Cultural Insights A Complete Dim Sum Guide-Yanxi Dim Sum & Hotpot

You’re planning to travel to Singapore and Hong Kong in the near future? Although they have many differences, they share a few many common threads, including the ever-popular brunch which is best known as dim sum. An old-fashioned tradition that is a staple of various different branches of Chinese food, this meal comprises a selection of small plates, served with tea in a pot. The food items are hurled from the kitchen, onto your table when the cart whizzes by, however, you may not know what they are. With that in mind, here’s a helpful guide to the top dim sum recipes and the best ways to prepare the best dim sum dishes.

Har Gow Dumplings The classic dumpling that is steamed, usually has shrimp in it and has a sweet smell. There are occasions when you can find variants with green onion or dill as well, but the fresh dumpling must be tightly wrapped in its crystal clear rice wrapper. It is possible to dip them in a bit of soy-based spice.

Siu Mai Dumplings Siu mai is a different classic. These dumplings, however, are open-faced. Mixing pork and ground shrimp and topping with a hint of roe, these dumplings are deliciously sweet. If you get the chance to taste the dish in a high-end dim dime, it may be impressive and sophisticated.

Sticky Rice Wrapped in lotus leaves or steamed, and served with pork or sausage inside, this tasty dish is essential. It’s always good and is an excellent base for those who are new to dim sum. It’s important to take it to a friend. The sticky rice is extremely filling.

Taro Puffs Taro is a starchy plant that is very popular in Asian food preparation. It is recommended to take a bite of a taro puff for the most delicious and satisfying experience. These puffs that are deep-fried come with a crisp shell that is filled with a sweet but tasty cloud of pork mince and taro.

Pot-sticker Dumplings These dumplings of pork have thicker skin than others. So, they’re fried to perfection and are characterized by some slight charcoal-like exterior. With green onion and minced pork Make sure you try it with white wine vinegar in order to help break up the sweetness.

Turnip Cake

A favorite of mine, turnip cakes are made of rice flour and chopped turnips combined with Chinese sausages, cut into squares, and then seared. It’s the perfect mix and is a delicious, easy dessert for any dim sum dinner. Try the dish with mustard, hot!

Spare Ribs

Spare ribs are a usual element in dim sum, typically cooked with a hint of bell pepper and black bean. They are delicious and bite-sized, and an ideal choice for those who aren’t confident about eating chicken feet!

Hot BBQ Pork Buns The white clouds are filled with flavor. They are packed with delicious BBQ pork. You won’t require any soy sauce to enjoy this one. Peel off the base of the paper and sink your teeth into the soft exterior.

Noodle Rolls Savoury, slippery noodle rolls are a staple of dim sum. They’re usually filled with seafood or BBQ pork. They can be tricky to grab with chopsticks, therefore, don’t hesitate to place your bowl next to your mouth. They’ll come with a sweet, soy sauce that’s poured over them after serving which means they don’t require any additional ingredients.

Soup Dumplings The most exquisite dumplings to have been created, soup dumplings are a delicious and unique delicious delicacy. Take care when eating them: savor part of the dumpling’s top. Then, take into the hot broth, and then drink the remainder of the dumpling. It’s a blast of tender meat that is perfectly packed.

Egg Tarts Egg tarts are quite tasty, with a crisp yet firm crust, encasing an incredibly sweet and rich custard. It’s the perfect way to round your food!

Sesame Balls A soft rice flour ball that has red or black bean paste in the middle and coated with sesame seeds, and deep-fried. Just delightful.

We hope that you find this guide useful in your quest for dim sum. If you want to experience a truly delicious dining experience make sure you take the time to look over the rest of our Singapore experiences that include dim sum as an element of the experience! Our local experts at the destination are always willing to provide suggestions and provide tips on the most popular places to have dim sum.

#Dim Sum Haus #yum cha dim sum #red star dim sum

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e-milieeee · 4 years

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the stars know (you and i are meant to be)—ladynoir

Summary: Between akumas and school, Ladybug and Chat Noir find some time in between to sit back, have a picnic, and stargaze. And perhaps learn a little more about each other.

Notes: happy birthday @edendaphne! your art was some of the first i saw when i joined the fandom and i love it sm (this oneshot is based off of this). i hope you have a great day <3

written for day 2: stargazing and day 17: future for @ladynoirjuly2020.

Her mother tells her that preparing a meal for someone is an intimate gesture.

Marinette begs to differ. It’s just a meal, after all. There are three meals a day, and she finds it pointless to assign some sort of underlying worth to all of them.

But now, painstakingly arranging the bento boxes she’d made for Chat Noir, she begrudgingly understands what her mother means. She wraps them in picnic cloth, shouldering her bag full of supplies, and then drops out from her balcony to meet Chat.

They find each other halfway; Ladybug spots a familiar streak of black darting between rooftops. She knows he sees her: he always does.

Sure enough, Chat Noir turns up behind her in the span of five seconds and shoots her his usual blinding grin. “Good evening, m’lady!”

His smile is contagious, and Ladybug doesn’t even try to contain her own. “Hungry?” she asks him as they start to move again, racing over buildings at a breakneck speed. “You better not have eaten dinner before this, because I cooked a lot.”

Chat feigns offence. “I can’t believe you would even suggest I’d do such a thing. I’d eat the food you cooked me even if it’s burnt and cold, you know that.” He pauses, a contemplative look crossing his face. “Though I am expecting some world class cooking.”

Ladybug thinks back to the five hours she spent cooking their dinner, and the careful arranging she’d done of the bento boxes and the wide array of food she’d made sure to cook. It’s a fusion of both Japanese and Chinese cuisine—Chat’s favourites. Preparing a meal for someone is an intimate gesture.

Perhaps her mother is right, but it’s still just an intimate gesture between friends. Yeah, that’s what it is.

“World class cooking pales in comparison to mine,” Ladybug jokes, although she also feels obligated to add on, “don’t raise your expectations too high.”

“With you, my expectations are always high.”

She shoves him just for that comment, inciting nothing but a slight falter in his movements and a large grin. With a shake of her head, Ladybug moves on, if only to hide her own smile.

***

They set up their picnic on top of a hill.

It’s secluded, and that’s the best part of the location. Ladybug unpacks her bag to start tugging out the blankets she packed: some to sit on, others to huddle under when the night starts getting chilly. Then, even more carefully, she begins to lay their dinner bit by bit in front of them, until she finally spreads the feast out in front of Chat.

His mouth drops open, and he does not even attempt to close it. Saucer-plate eyes blink at her.

“For me?” Chat finally manages after at least thirty seconds of gaping. “I mean… you made all of this for me?”

Ladybug has to admit she’s pleased by his reaction, and even more so pleased by the fact that their slightly rough journey hadn’t ruined the aesthetic appeal of most of her dishes.

“Well, for me as well,” she teases, reaching over to tap on his bell.

He’s undeterred. “This is unbelievable,” he whispers, more to himself than her. “M’lady, I can’t believe you made this to eat with me.”

Something about his tone tugs at her heart. In an attempt to snap him out of it, Ladybug points out, “It’s kitty themed.”

“I know.” His voice wobbles slightly. “Are those cat cookies supposed to be me?”

“Yeah. They turned out kind of ugly, though.”

“No, they’re beautiful. I wish I could look like that.”

“Chat, you don’t have a nose in those cookies. You really don’t.”

He sniffles once more, and Ladybug realizes belated that he has teared up. “Chat,” she tries, this time in a gentler tone. “Are you… crying?”

He rubs his eyes rather violently. “No.”

“Kitty…”

“Fine, yes. I’m just very happy. These are happy tears. It’s okay.” With one last painful looking scrub over his face, Chat Noir lowers his hands. “You can introduce the dishes and we’ll eat.”

Knowing better to push, she obliges the request, even if Ladybug has her doubts on happy tears. There’s a certain melancholy in his words, the sort that carries an old sort of pain. So instead, sitting side by side, their knees touching and sitting just close enough that she feels the warmth radiating off him, Ladybug starts to name the dishes.

“These are the appetizers,” she tells Chat, who listens attentively. “Those are pork potstickers—they might not be as hot as they were before, though. That one’s called… um, lang… liang ni?” The words don’t sound like how her mother says them, but her Chinese is lacking in more ways than one and Ladybug can’t remember the name of the dish for the life of her. “Honestly, I have no clue what it’s called. I think it roughly translates into cold noodles.”

Chat leans over to scrutinize the dish. “It looks familiar.”

“The noodles are store-bought, but I made the sauce. There’s carrots, beansprouts, and cucumbers. And those tofu things. It’s also spicy, but I put the sauce in a container so if you can’t handle spice, you don’t need to add it.”

Never one to admit defeat, he folds his arms. “I can handle spicy food easily.”

“Okay, tough guy, I’ll take you up on that later. Anyway, I made us both bento boxes for the main meal, and…” She opens the box, and Chat’s eyes practically bulge out of his head.

“Cats?” he demands. “Rice cats? Oh my god, Ladybug, you’re unbelievable.”

Cats, indeed. She’d spent an hour shaping them: sticky rice balls shaped into little kitten heads, with ears sticking out at the side. There’s one made from white rice and another from purple rice, and the faces are styled from carefully cut pieces of dried seaweed, then sprinkled with sesame seeds. Ladybug’s certain that beneath the suit, her hands still smell like the seasoning she’d rolled the rice with because of the sheer amount of time she had spent on them.

“I made both Taiwanese fried chicken and teriyaki salmon for meat, then fried some vegetables. For health reasons. And kimchi, because we had some in our fridge and I thought, why not?” With that, she sets his bento box into his lap and gestures at the cookies. “Dessert. And something else afterwards, if you’re still hungry.”

“Something afterwards…?”

“You’ll see later,” she mumbles. “Anyway, dig in before it gets cold.”

Ladybug’s never been that great at accepting compliments, and Chat doesn’t lay off on them today either. He picks up the chopsticks with care and carefully picks up a piece of Taiwanese fried chicken. He pops it into his mouth, chews thoughtfully, then swallows.

Ladybug is never not in awe of how Chat’s eyes can literally light up.

“You weren’t lying,” he gushes. “This is world class cooking.”

“You’re laying it on a little too thick there,” she laughs.

“I speak only the truth, m’lady. This is amazing. Just like you.”

“Chat…”

“Okay, okay!” He’s still smiling as he moves to the rice ball. “I almost don’t want to eat them. They’re too perfect.”

Ladybug reaches over with her own chopsticks, stabbing one of his rice balls to split it in half, also tearing off one of the seaweed-eyes in the process. “There you go,” she declares sagely. “Ready to eat.”

Chat’s mouth drops open. “You didn’t.”

“I did.”

“I-I didn’t even get a picture!”

Ladybug pats his back. “Life is full of disappointments, isn’t it, chaton?”

He stabs her rice ball just for the hell of it before returning to his meal.

***

By the time she and Chat have practically cleaned out all the food (how he’d eaten nine cookies after the meal is beyond Ladybug), she’s so full that any slight movement hurts.

“Oh my god,” Chat is saying, tilting his head back. “I don’t think I’ve eaten so much for years.”

“I feel like I’m going to die,” Ladybug agrees. She’s lying back on the picnic blanket, staring at the sky. The sun had set twenty minutes ago, but traces of its light still peek out at the edge of the horizon, dyeing the sky a lovely indigo colour. Only the brightest stars are visible right now, but the others start to blink into existence one by one as day rests and night awakens.

“I feel like I’m going to die too.” He props his chin on his hand. “But it’s the good sort of dying. How privileged I am to be able to die next to you.”

Laughing hurts, but she can’t help but do so anyway. “Drama queen.”

He bats his eyelashes at her. “Only for you, Bugaboo.”

Ladybug wrinkles her nose at him in mock disgust, but a laugh is threatening to spill yet again and she’s not in the mood for another stomachache. Instead, she turns her attention back to the stars. The breeze that breathes over them is soothing.

They don’t do much for the next couple of minutes, simply gazing at the stars, wrapped up in a thick blanket of companionable silence. It’s easy like this, next to Chat Noir: Ladybug doesn’t have to read into these gaps of quiet, instead settling into them—because with him, they’re simply natural.

When the dark settles in completely and the sky alights into a patchwork of stars, Chat speaks up.

“Ladybug,” he says quietly.

She doesn’t turn away from the sky. “Mm.”

“Isn’t it funny that we’re here because of Hawkmoth?”

She pauses her stargazing to look at her partner instead. “What do you mean?”

Chat gives a little shrug, slightly sheepish. “If this… if none of this happened, or if Master Fu ended up choosing somebody else, or a million other possibilities, would we have met? Maybe we’ve passed each other on the street a thousand times and never knew who the other was. That thought has always bothered me, but I’m just… I’m just so thankful right now I can sit with you like this, even with the masks between us. I’m thankful that every time I transform, I know that I’ll see you again. I hate Hawkmoth as much as any other Parisian, but perhaps I have him to thank, for letting me meet you like this. And I hope that no matter what my future will bring, you’ll still be there in it.”

Ladybug can handle the flirtatious remarks, the casual confessions he peppers her with. But this—this is much more intimate, something she can’t help but cradle close to her heart. “Chat—”

“I know you don’t feel the same,” he replies. “And that’s okay. But for so long, no one’s really cared about me like you have, m’lady, and you mean everything to me and I hope you know that.”

Words evade her for a couple of moments. Then Ladybug extends her hand to him, and Chat’s fingers slip around hers, interlocking. It feels right—it always feels right with him.

“Me too, chaton,” she whispers into the sky. “I’m so glad I met you, and I hope that you’ll be there too, in my future.”

She can see his smile in her periphery.

***

Her mother tells her that preparing a meal for someone is an intimate gesture.

Ladybug is inclined to agree, but she thinks that sharing that meal together (and what happens afterwards) is what really makes it so.

Notes: Fics masterlist here!

#miraculous ladybug #ladybug #chat noir #marinette #adrien agreste #fluff #ladynoir #mlb fic #my writing #happy birthday eden! i could go on forever abt how i love ur art but uh just know that u r honestly amazing <3

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jumpingflyingsidekick · 3 years

Text

At what cost

Kia ora, just a note. I purposely don’t describe the OCC character because I have a strong belief that you as readers will already have your own OCC character that you’d easily be able to imagine in this fanfic or any for that matter. I even question giving her a name. The choice is yours. Lazy… or genius? I hope the writing is done well enough that you can follow the flashbacks without me yelling to you it’s a flashback.

Also, also note, I want to continue this one too. It’ll work just like my AOT one. One-shots linked together. Don’t own Haikyuu, just a fanfic.

XxxxxX

At what cost

One-shot one: What do you love more

Volleyball was the center of his attention and she knew that. This was his first practice with the Japan National team. Kageyama oozed confidence when he stepped up to deliver his infamous jump-serve. The ball swiveled between his palms, tossed high into the air, he fixated and waited for the ball to reach the point before optimal, jumped, and spiked. The reaction of the team differed, those known to Kageyama smirked and those not watched with the jaws agape. The young player had that effect.

It had delighted her when he asked to attend his first official practice, it did not happen often. When they first started seeing each other Kageyama mentioned it would be best for him not to be distracted. Not that she caused a ruckus or distraction as he would put it. During his practices she always kept modest, there were moments she would smile softly and wave when their eyes met.

They met at after function to one of their victories, neither wanted to go that night but were dragged by their respective friend. 17 years of age and pushed into a closet for seven minutes. It was dark and cramped, but there was enough room. He apologised three times during their supposed make out time. But there was no awkwardness between them.

“Kageyama,” he said, stretched his hand forward but accidently jabbed her rib. He was relieved when she laughed quietly. After the teenagers were released Kageyama stole glances the rest of the night, and she politely smiled back. When he finally conquered enough courage to have a conversation she was gone. The following Monday morning after practice, Kageyama rushed to the school’s front gate. It had taken a missed receive to the face for him to decide on the action, he wanted to catch the girl from the closet. Kageyama’s throat went dry when she finally arrived. He had almost let her slip by because his inept ability to communicate almost prevented him to speak. At the thought of being hopeless, his cheeks burned with embarrassment and in a small moment of bravery he clenched his fist tight and managed an almost too aggressive, ‘hey!’ So, he made the first move.

The National Team’s practices were open to the public provided they remained in the bleachers and respectful. The chairs lined with eager supporters who called and chanted the players names, always in competition to cheer the loudest. Occasionally a male voice would drown out the feminine ones when their favourite player delivered an incredible serve.

The whistle blew, it signalled the end of practice. The supporters packed up their signs and hurriedly made their way down to greet the pro team. And she patiently sat a bento box on her lap and a note that dangled, ‘Kageyama.’ The raven hair man stretched, guzzled water, and helped clear the equipment. Being the newcomer, it was expected. After the crowd dwindled and he returned from the locker room she met him in the lobby. She greeted him with her natural warm smile.

“I brought you a bento. I know how hungry you get after practice.” She presented it similar too his serves. A blue and white combination stacked on top of each other secured with a band. A nod in reply from exhaustion most likely. The delicious aroma attacked his sense when he opened the box filled to the brim with fluffy rice and glazed pork topped with roasted sesame seeds. His eyes watered and he made quick work of the meal and almost swallowed whole.

“This is delicious,” he mused, stray pieces of rice stuck to the corners of his mouth, a comical side of Kageyama, “you didn’t want any did you?”

“No,” she beamed with her always warm smile. Satisfied with her answer he shovelled the rest.

One fact about their relationship was clear. Kageyama could eat and it brought immense pleasure because that meant she was able to cook for him morning practice, afternoon practice, dinner, or any occasion for that matter. A small but prominent task she reveled in, a way to show her feelings. A memory came to her. “Kageyama, can I cook for you tonight?” the volleyball team had finished and Hinata had already left a chance she would not pass up to display her cooking ability. “Okay,” he replied on reflex. “Yes,” she celebrated to herself as she gestured like the volleyball players when they scored. From that point cooking for him became a normal past-time, not that he objected.

Two years, they have celebrated together. High school sweethearts, people would muse. It was during their last year of high school Kageyama had been named for the National team. A feat planned from the moment of birth some would comment. He was ecstatic, the confirmation letter crumpled in his hand eyes ablaze with fire and determination. I’m moving ahead, he thought proudly.

The question, of course surprised her because volleyball was the center of his attention and she knew that. “Come with me,” he asked as he stared softly into her eyes a stark contrast from moments before. In a natural response she smiled warmly and nodded. Elated, he pulled her into a loving tight embrace. A sigh of relief loosened his body.

Kageyama paced the living room a smug grin spread into his lips, Hinata on the receiving end of this classic look. They’ve been going at it on the phone for hours both one upping each other on retorts and half compliments. Quietly, she slipped away.

Alone, she sat on the bed and pulled an envelope from her pocket. A letter addressed to her. While Kageyama focused his energy and time into Volleyball she equally met his drive and focused on her studies. She opened the letter careful and slow. A breath of anxiety coupled with excitement broke the tension she created. It read.

Dear Asakura Shurui,

We are pleased to inform you that your application to The University of Tokyo Faculty of Law has been successful. We look forward to seeing you in the coming semester. Please send a response of reply by…

The contents of the letter no longer had meaning. She tucked the letter in the envelop and folded it neatly. There was a box hidden in a space above her clothes in the closet. She retrieved it and locked the letter inside. A moment past, she stared longingly at the box and sniffed, a reaction and her eyes suddenly blurred. She loved Kageyama.

#haikyuu!!#haikyū!!#haikyuu #kageyama #kageyama tobio #tobio kageyama #hinata #hinata sho #karasuno #karasuno high

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thefirelordandtheambassador · 4 years

Text

close your eyes and i’ll close mine

Zutara Week 2020 Submission (“reunion”)

Rating: T for Teens

Length: 3,186 words @zutaraweek Cross-posted on AO3 under one work titled “all that i hoped would change within me stayed (god only knows which of them i'll become)” “Get off my shit, rabbit-squirrel-brains!” Toph hollers, and Katara whips around, away from the rapidly approaching horizon, away from the lure of the sea. She watches, non-plussed, as Toph dive-bombs a young soldier, who has tried to move some luggage to a more convenient spot on the boat. Ember Island, well, it doesn’t loom, but it approaches like a nervous servant--Katara will never get used to the servants that seem to appear like mist or ghosts, at the Earth Kingdom Palace, at General Iroh’s apartments in Ba Sing Se, at Toph’s parents’ house when she visited last year with her-- “for moral support and elbow-holding.”

“I’m sorry, miss! I just have to move things!” Katara bites at her lips, trying desperately to hide a snicker. Toph is wrestling him to the deck, clearly attempting to keep him away from her bag.

“I see you, mocking that poor boy,” jibes a soft, smoky voice to her side. She looks up--it’s Zuko.

“Not going play referee?” asks Sokka, following up behind him.

“Mmm, not today,” Katara muses, tossing her hair into the breeze. It is nice to be back on the ocean. She’s spent the last six months in a border town of the Si Wong Desert, negotiating with the sand-benders. Before that, she was in Ba Sing Se on official ambassadorial duties for the Southern Water Tribe for about a year, and then before that, she’d been providing aid for some of the rural interior Earth Kingdom towns for something like eighteen months. Most eighteen-year-olds she knows are either in school, or married with a kid on the way, but she’s single and doing the heavy diplomatic and charitable work of a woman twice her age.

“Oh, look, she’s going easy on him,” Zuko notes drily, as Toph shoves the poor kid into a door. “He’ll get off with just a concussion, instead of a broken arm like the last guy.”

The past few years have been good to Zuko--it’s been almost three years since she’s had a chance to visit. He’ll be twenty tomorrow, and he’s grown. Really grown. He’s easily over six feet tall, and his hair is so long now that what isn’t caught up in his topknot rolls over his shoulder. He has one of those formal shoulder pieces on that Katara desperately hopes will go out of style soon, but it doesn’t do much to the chest that has already grown broader and more muscular. And he was no lanky twig like Sokka during the war, either, she muses.

“Well, someone’s gotta get those boys in shape--she’s taken to teaching a little too well, in her old age,” Katara snarks back, smiling. Zuko smiles back, golden eyes softening. His face has thinned out too, cheekbones standing out elegantly, even under the scar. He looks real good.

“Well, at least you got out of being such a turbulent sixteen-year-old; can’t say I wasn’t beating people up at her age. So, uh, how are you and Aang, ah, doing these days?” There’s the awkward turtle-duck, out and about for a toddle around the pond.

Sokka barks a laugh, walks away, throws an arm around Toph.

She smiles ruefully, “You know, we’re taking a break. I think we both need it; we’re apart so often, you know? He’s flying here from the Western Air Temple and will meet us at the summer house. It’ll be good to see him again. It’s good to see all of you again, really. Ambassadorial life is pretty lonely.”

“Meanwhile, I feel like I can never get a moment alone these days. Always papers to sign, emissaries to greet, Fire Sages up my ass about everything. I’m glad you all could come to celebrate. I thought a little reunion would be nice. I’m just missing Uncle,” he says with a sigh. They turn, and lean against the railing.

“He misses you too--I stayed at his apartments in Ba Sing Se over the New Year. It was good to see a familiar face,” she says. The breeze whips around them, and Katara’s nose is overwhelmed with the smell of amber musk, something roast-y, and rich sandalwood. “Are...are you wearing cologne?!”

Zuko pinks.

“The Earth Kingdom ambassador got it for me for a birthday gift! She said it was indispensable for any young nobleman! Is it too much?” She softens. It is good to be back with friends--with him.

“No, no,” she says, and sticks her nose onto his sleeve, “I like it. It smells nice on you.” Underneath the cologne, she gets that warm man-smell. She misses that smell, from time to time, if she’s being honest with herself.

“Oh good. He said to go easy on it. Um, Katara?”

“Oh, sorry!” She’s lingered too long. But looking up into his eyes, they are still molten and soft. It’s her turn to pink, and she looks back to the sea. They are close to the docks. “I guess I’m just a little tired. I am so ready for this mini-vacation.”

“You deserve it. Uncle says you do the work of a woman twice your age.”

The beach house is just as she remembers it, but somehow, fuller, livelier. Zuko’s stocked it with paintings of the whole team, plants with bright summer blooms heavy with scent, curios from his travels. There’s only two servants, blessedly, a cook and a maid who greet them at the door.

“It looks nice in here! So bright and happy!” cheers Suki. “It was kinda sad when we stayed here last time.”

“Thanks. Uncle’s sent me enough tea and teapots to fill a whole bookshelf,” Zuko shrugs, “but I wanted it to be fun again, so Kiyi and Mom can come and enjoy themselves, you know? Get rid of the sad nostalgia, make room for new memories. Maybe we could have regular reunions here.”

“Heck yeah!” chimes Toph, hefting her bag. “I am so ready for some vacation time!” Things are dropped in rooms, and Katara is convinced to join the group at the beach, even though the things that sound the best right now are to sink into the fluffy white covers of the bed she’s been given and have a deep, sun-soaked nap, dreaming away the afternoon for the first time in years.

She pads out, yawning, in her swimsuit, and looks around, trying to remember where the towels were stored last time. She turns too quickly, and runs into something soft, clean, cottony-- a stack of towels?

“Oh gosh, I’m so sorry, Rina...” Katara stammers, but it’s not the maid. It’s Zuko, who is shirtless and ready for the beach. Her heart thumps a few times and her blood seems to rush a little faster in her veins, because his trunks sling low on his sharp hipbones, and thank Tui and La that she managed to that chest scar to fade to something more dashing. A trail of hair follows his bellybutton down into those trunks...and she’s just gonna stop that thought-canoe and turn it right back upriver.

“Oh, Rina’s packing us some rice balls for snacks, do you have any requests? I know you like pickled ocean kumquats...” He trails off too, sticking a hand behind his head sheepishly. His mane of hair is knotted messily on the back of his head.

“Any flavor is fine!” she squeaks. “Let’s go! I can’t wait for dip! It’s so lovely out today!”

“It is,” he agrees, and scoops up the towels, flinging them over his shoulder. His hand brushes hers lightly as they take the path down to the black sand beach.

Aang arrives just in time for dinner. Rina brings out a sumptuous feast of all their favorites: hippo-cow braised in soy sauce and ginger, rooster-pig spare ribs deep fried and dusted with lime zest and chilis ground to a fine powder, crispy garlic arctic whale-shrimp, a sweet and sour sprouted bean curd, and a miraculous leg of caribou that is roasted and covered in a pearly sauce that is delicately scented and made Sokka cry when it was set down in front of him.

“I tried to make sure we all got something we liked,” Zuko admits, seated comfortably at the head of the table. He’s placed Katara on his right, Toph on his left, and Katara doesn’t mind this. The maid has served what seems like a hundred side dishes, which keeps her plenty occupied, instead of having to make awkward eye contact with Aang. Katara picks up spicy fermented cucumber-melon, braised potatoes and peppers, sautéed pea shoots, and takes a little bit of all the main dishes. “And, my father left one gift: that quite amazing selection of wines and spirits.”

Katara and Suki have been enjoying the plum wine, and Sokka and Toph have turned drinking shots of soju into some kind of game, and are easily drinking Aang under the table already. She hasn’t enjoyed herself, been so relaxed and at ease, in a long time.

“Here, Katara, have you ever had these? They’re a specialty of Ember Island,” Zuko says softly. She turns to him, his chopsticks clutching some noodles like glass threads, mixed with tomato-carrots and green onions. She shakes her head no, and he offers her a bite, guiding the chopsticks to her mouth. They slip in, yummy, and she slurps the last few over her lips.

“Sorry, country manners,” she says, covering her face and blushing.

“No, no, it’s...it’s cute,” he says. “I don’t mind!” He thinks that’s cute? She decides to take it, and tries to shift the subject, to side-step Zuko turning into the awkward turtle-duck.

“What’s your favorite side dish? We’ve never gotten to eat such a nice meal together so close to each other!” In fact, the last time Katara was at a dinner with Zuko, it was a very formal affair, she was seated halfway down the table from him, between two lords and across from Aang, and it was a plated meal, with a different servant bringing her soup, her salad, her braised pork that was truthfully far too spicy, and she nearly cried when yet another servant brought her some pineapple-lime shaved ice to finish with.

“Hmm,” he murmurs, and his mouth bunches and pouts to one side, “This one.” He proffers long ribbons of carrot in sticky red sauce, sprinkled with sesame seeds. She slurps those off his chopsticks too.

“Ahh! So spicy! But good, really good!” She gulps some more plum wine, feeling warm all over. “Pick another you like.” She wants to know all his favorites tonight. Before dinner, he’d ditched his formal clothes, and has relaxed in a red silk shirt that leaves much of his chest open for her eyes to roam. Nice abs, she notes, for someone who claims to do paperwork all day long.

The wine is getting to her.

“Rina, don’t worry about us, please, head to bed. We’ll probably drink some more, talk, and definitely sleep in in the morning. Plenty of time for you and Lien to do dishes in the morning,” Zuko says to the maid, who is clearly yawning. She bows, murmurs a thank you, and heads off up the stairs. Katara loves how nice Zuko and Iroh are to their employees; the Earth King has several ministers who treat the servants like dirt. She’s brought it up to Kuei, but he only frowns and polishes his glasses.

“Alright! Now we can break out the good stuff!” Toph shouts, and punches the air. She is gone and back again in a flash.

“Good stuff? There’s so much good stuff here already!” Aang’s words come out a little soupy--he’s lost the soju drinking game. He takes a hearty spoonful of fruit tart. “This is so good, Zuko. I love fruit tarts!”

“I didn’t want to sailors to get ahold of this stuff; I confiscated it from one of my students. Ha!” Toph says, dropping back down on her cushion. She holds a long pipe in hand and pouch.

“So that’s why you were beating that poor guy up on the boat?” asks Sokka. Suki has migrated to mostly-in-Sokka’s-lap, but who is Katara to judge, because she is leaning full-body on Zuko--it’s certainly not the wine, she thinks, it’s the biceps for sure.

“Well, hell yeah, this stuff is wild!” crows Toph, dumping some clumps of dried green leaves on the table. She crumbles and stuffs, crumbles and stuff, and passes the pipe to Zuko. “Gimme a light, Master Sparky-pants? First puff is yours, host with the most!”

“What is it?” he asks, flicking two fingers and summoning a small flame. He lights the little leaves in the pipe bowl.

“Green dragon-weed!” Toph crows. “It’ll blow your mind!” Zuko tentatively puffs, coughs, and passes the pipe.

“That’s foul, Toph. Why?” Katara also passes, but Aang tries and Sokka tries, and Toph is clearly an expert, because she blows out perfect smoke rings.

Soon, they are a group of giggling kids again, lying on the floor, cackling at Sokka’s bad jokes as Suki regales stories of their stories, as she and Sokka work as prisoner escorts mostly these days. Aang and Toph keep passing that pipe back and forth, but Katara’s cup of plum wine never seems to empty, mostly because Zuko keeps giving her sips out of his--first a fiery ginger whiskey, next a herby, clear soju with lots of something citrusy squeezed in it, then a sweet melon liquor. He will nudge to offer, and every time, they make electric eye contact, and all the blood in her vein rushes down to the center of her hips.

“These are all really good,” she mumbles, feeling so relaxed and happy, warm against Zuko’s arm, full of food and drink, surrounded by friends.

“Good, I’m glad you’re having a good time,” he says lightly, nuzzling his nose to her ear. More of that, please, she thinks, his breath hot on her cheek, and she steals a look at the others. Sokka and Suki are halfway out the door to their room, Toph is half-asleep, and Aang lays on the floor, blowing smoke into creatures for Momo to chase after, mostly out of sight.

She turns, and steels herself. “Can I...?”

His eyebrow knits. “Whatever you like?” What a good host.

She cranes her neck a little, and sneaks a peck on his lips, firm and spicy. There’s a little jolt, like electricity, and he presses back, firm, maybe even a little desperate. He shifts angles, captures her more surely. She melts a little, but pulls back. Toph and Aang are still sprawled on the floor, blissfully unaware.

“Aang, I am just beat, aren’t you? Toph? I think we should all drink a glass of water and go to bed,” she says gently.

“Huh? Mmm, yeah, I am pooped!” Aang slurs, and tries to get up, loses his balance, slips. “Monkeyfeathers!”

Toph snores on. Zuko, who still has his bearings, swiftly helps Aang to his feet, and scoops Toph up in a cradle hold. Katara settles the completely toasted Avatar into bed, takes off his shoes and shirt, and forces a glass of water in him. She leaves another on the table, but he’s asleep before she slides the door shut.

“She is out cold!” Zuko says, sliding the door shut. The house is quiet, so quiet that Katara can hear her heart racing. He pads back over. The tie of his shirt has come undone over the course of the evening, and she decides to take yet another chance. She closes the gap between them in the hall, pressing her hand to his chest and reaching up for another kiss.

It’s almost like he knows, and his hands tangle in her hair before their lips meet again. She clutches at the sides of his shirt, thrilled to touch and feel and smell him. One of his hands drops from her hair, and his thumb traces deliciously down her neck, to cup her waist and pull her closer. She sighs as she relaxes into the touch of his lips, the tip of his tongue pushing experimentally. He breaks for a moment.

“C’mon, let’s...get more comfortable,” he rasps, and pulls her down the hall, sliding open the red paper door at the end of the hall. He flicks his hand, lighting many lamps softly, and the room glows a rich red. He pulls her to the bed, and she flops down. The bed cradles her, and she suddenly loses all desire to move.

“I want you to know that I want this, but I’m so tired, Zuko. Rain check?” she murmurs.

“I understand. Can I...can I help you get ready for bed?” he asks, almost shy. Her heart skips. She cranes her neck up, and presses her lips to his heatedly.

“Sure.”

He slips off the bed and shucks his silk shirt to a stool. Next, the gold sash and black trousers. She chuckles lightly, because the style of underwear Fire Nation men wear is so weird-looking, so tight-fitting and trim, but his is black and she’s not surprised by that.

He kneels, and pushes up the skirts of her summer dress. It’s light blue silk with a white surcoat so gossamer it might be made of cobwebs, a gift from the Earth King for her last birthday, and in this heat, she’s glad it’s sleeveless. His hot hands press into her thighs, and he leans in, takes a breath, trails kisses down her inner thighs, over her knees.

He tenderly unwraps the ties from her slippers--they lace up her legs with ribbons--and presses a kiss on her calf. Fingers trail down the back of her calves, over her heels as he tugs the slippers off, stashing them on the floor.

Shoes off, he unties the waistband of the surcoat, lays it on the stool. He takes issue with the buttons on the side of the dress, but gets them undone, and he tugs it over her head until it floats back to join the surcoat. He flips her over, gripping her hips, and pulls the tie of the petticoat, tugs that down too. Hot kisses feather up her spine, and she can’t help but let a noise that is half moan, half sigh.

“Feels so good, Zuko, but I am so ready for some sleep,” she drawls, eyes drooping.

Gently, he presses a heated kiss to her neck, and wow, Katara didn’t know she could sparkle internally. His hands trail to her waist and back up.

“Can I offer you a place to rest here?” he asks, a joke in his voice.

“Seems like just the right place to be,” she yawns. He pulls back the sheets, cool and crisp, and she settles in. He snuggles close to her, and she drifts off, hoping that every reunion can be like this.

#mine #zutara week 2020 #i love writing about food #sorry not sorry #i feel like every good couple 'takes a break' when necessary #so maybe canon-compliant?#reunion

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wakeuphealthy · 5 years

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11 Women Who Hate To Cook Share Their Go-To Weeknight Meals

To discover the hack-packed, low-lift recipes that keep the cooking-averse satisfied, we asked millennial women who hate to cook to share their go-to weeknight meals. Ahead, you'll find our favorite responses. These meals could inspire even those who enjoy cooking because, let's face it, we all have nights when we don't have the energy to spend too much time in the kitchen.

Spinach, sausage, mushroom, white bean sauté

Occupation: Writer Age: 41 City: Portland

Why do you like this meal? It's easy to prep, has a quick cook time, and contains solid protein and veg.

What is the recipe for this meal? 1 pound bulk chicken sausage 1 can cannelini beans 1 cup fresh spinach, coarsely chopped 1 cup mushrooms, diced 1/2 cup onion, diced 2+ cloves of garlic, diced Crumble and brown chicken sausage in pan, along with onions and garlic. Add spinach and mushrooms and cook until al dente. Add beans and spices to taste. Simmer for 10 minutes before serving.

Where did this recipe come from? It's a quick recipe my ex (a chef) threw together.

Pimped-out Top Ramen

Occupation: Social media specialist in digital marketing Age: 29 City: Los Angeles, CA

Why do you like this meal? It's always good and you add whatever you have in your fridge.

What is the recipe for this meal? Top Ramen Packet (shrimp, chicken, or really any flavor), a teaspoon of butter, cheese (sliced preferably), salt, pepper, green onion, Sriracha, spam (if you have it), seaweed flakes or seaweed, and an egg.

Where did this recipe come from? My grandma would always add an egg to my top ramen when I was a kid, and all the other additions have been from whatever I had in the kitchen. Butter was a tip from Kylie Jenner. Cheese is my newest addition and it's sooooo good. It makes it creamy.

Rice, tofu, and veggies

Occupation: Graduate student Age: 22 City: Bethlehem, PA

Why do you like this meal? It's easy, quick, vegan, and healthy.

What is the recipe for this meal? Frozen steam bags of any vegetables (I usually use peas, corn, carrots, green beans, and mix them together in a bigger bowl) Frozen steam bag of brown rice (take as much as needed of rice and veggies for one meal and save the rest in the fridge) Firm tofu, sliced into small squares, seasoned with black pepper and nutritional yeast Mix a serving of rice, tofu, and veggies together in a bowl Flax and sesame seeds sprinkled on top

Where did this recipe come from? It's my own creation.

"Poor Man's Dirty Rice"

Occupation: Librarian Age: 23 City: Boise, ID

Why do you like this meal? It's super quick, simple, and really flexible.

What is the recipe for this meal? Cauliflower rice, ground meat, and salsa. I usually use two bags of rice and cook those in a pan. In a separate pan, I will cook some ground meat — usually turkey or beef, but it can be anything. Then, when both are cooked, I mix them in a pan and add a few tablespoons of salsa, a little salt and pepper, and maybe some garlic powder.

Where did this recipe come from? It's a family recipe.

Scrambled eggs and veggies with cheese

Occupation: Journalist Age: 22 City: Davenport, IA

Why do you like this meal? It's super cheap and reasonably healthy, especially since I go so heavy on the veggies. I'm trying to limit my meat intake and most of my attempts to meal prep vegetables have ranged from mediocre to sad, so I also appreciate that it's fast enough to make fresh each time.

What is the recipe for this meal? Two eggs, whatever chopped vegetables you wants (I like kale and tomatoes, a Brussels sprouts slaw I buy pre-cut, or even butternut squash), fresh (or not) herbs, and cheese. If the vegetables are hard, cook those first, otherwise scramble the eggs and add the vegetables at the same time. Add the herbs or any other greens and cheese toward the end. Lately, I've been using smoked cheddar with parsley or Brie and rosemary. I usually try to have an equal amount of vegetables and eggs, but the texture is definitely better with more egg than roughage. I'll add toast or an extra egg if I'm especially hungry.

Where did this recipe come from? It's really just scrambled eggs.

Cilantro-lime rice with chicken apple sausage

Occupation: Graduate student Age: 23 City: Orange County, CA

Why do you like this meal? Super easy and lasts for about three days.

What is the recipe for this meal? Cook cilantro lime rice packet from target, cook chicken apple sausage, then mix together!

Where did this recipe come from? I came up with it through sheer desperation of something easy and lots of time roaming around Target.

Soy chorizo burrito

Occupation: Graphic designer Age: 22 City: Washington, D.C.

Why do you like this meal? It's packed full of protein, is quick to make, can be eaten warm or cool, is easy to store for later or meal prep, and contains simple ingredients.

What is the recipe for this meal? Half a link of soy chorizo (from Trader Joe's), 1 egg, 1 flour tortilla, 1 cup of mashed avocado, olive oil, hot sauce for taste (I prefer the Mexican Valentina brand).

Where did this recipe come from? My boyfriend is Costa Rican, and he makes burritos that are to die for. Since I don't eat a lot of meat, this is an adaptation from what he makes.

Spaghetti with a green salad

Occupation: Temporary receptionist Age: 25 City: Vancouver, British Columbia

Why do you like this meal? It is relatively easy to make and there is enough pasta for at least two other meals.

What is the recipe for this meal? Boil water; start cooking extra lean ground beef until completely brown; add dry pasta to boiling water and cook for 8 minutes, occasionally stirring; add tomato sauce to the cooked ground beef. When the pasta is al dente, you can drain the water and put the pasta in a strainer. Prepare a green salad to go with the spaghetti dinner.

Where did this recipe come from? It is a family recipe but I am sure there are many online recipes for spaghetti.

Rice and chicken with sauce

Occupation: Teacher Age: 28 City: Dallas, TX

Why do you like this meal? It's incredibly easy to make, balanced, and fast. Almost every part can be store bought, so the only thing left to do is heat it up.

What is the recipe for this meal? There are several options for the rice. I'm Korean, so I like a sticky rice. There are companies who sell a microwaveable bowl of rice - that's the easiest way. You can also, of course, just make rice (easy, but time-consuming). Two cups of water per one cup of rice.

The chicken can either be mixed in with the rice or eaten separately. Take some diced chicken (whenever I buy chicken I dice it and separate it into different Ziploc bags, so they're easy to freeze and thaw as needed) and put them in a pan. Optional: before putting them in a frying pan, cover with flour. This will make them crispy. I put flour in a bowl and toss the chicken around in it. I'm sure you could add egg and whatnot, but this is the easiest way. Once that's done, I heat up some oil in a frying pan and then add in the chicken (if there's flour I try to use a little more oil so it can "fry").

Once the chicken is fully cooked, I add in store-bought General Tso sauce mixed with water, about a 1:1 ratio. Target carries several kinds of General Tso sauce, as does any other grocery store I've looked into. The Panda Express brand is one of my favorites. Once the sauce and water are in there, I swirl everything around to mix and let the sauce simmer. I wait until most of the water has evaporated and the sauce is thick. At this point, you can add in the rice. Add a little more sauce as desired and serve!

Where did this recipe come from? It mostly came from a love of Chinese takeout, rice, and easy dinners.

Mashed cauliflower and tofurkey Italian sausage

Occupation: International PR Age: 26 City: Brooklyn, NY

Why do you like this meal? It's super easy, quick, and relatively healthy.

What is the recipe for this meal? Mashed Cauliflower: 2 Tablespoons of butter 1 bag of frozen riced cauliflower or medium head of cauliflower 1 cup water 2-3 cloves of garlic 1/2 teaspoon salt Pepper to taste Directions: Add butter and finely chopped garlic gloves in a 4 quart pot over medium-high heat and add cauliflower once the butter is almost melted. Sauté cauliflower for 3-5 minutes until it becomes a little lighter in color. Add in the water and bring to a boil. Once boiling, cover the pot and cook about 10 minutes. Reserve 1/8 of a cup of the cooking liquid and drain the remainder. Purée the cauliflower with food processor or hand blender.

Veggie Italian Tofurkey Sausage: Heat one link with olive oil over medium heat for about 10 minutes.

Where did this recipe come from? I adapted the mashed cauliflower from a couple of recipes.

Instant noodles with all the (some) trimmings

Occupation: Journalist Age: 30 City: London, England

Why do you like this meal? It's balanced, tastes great, and ridiculously easy.

What is the recipe for this meal? Chop up some vegetables like peppers, broccoli, pak choi, Chinese leaf. Boil water on the stove, add vegetables and a protein like eggs, prawns, or chicken. Once the vegetables and protein are almost cooked, add a packet of quality, authentic instant noodles like Mama, Indomie or NongShim to the pot, with all their accompanying seasonings. Once everything has been cooked to your desired texture (I would recommend al dente noodles over soggy noodles), you're done. You can vary the proportions of noodles, vegetables, and protein according to your dietary needs.

Where did this recipe come from? I learned it from family

https://www.yahoo.com/lifestyle/11-women-hate-cook-share-200500925.html

#recipes #easy meals #cooking #dinner #dinners #meal prep #easy recipes #family meals #health #healthy #nutrition #fitness #school #food #food prep #quick recipes #quick cooking

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allwayshungry · 4 years

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Grilled Carrots With Yogurt, Carrot-Top Oil and Dukkah

4 servings; 1 hour

Ingredients

For the carrots and carrot-top oil

2 ¼ pounds/1 kilogram (6-inch/15-centimeter) carrots with greens attached

¾ cup/40 grams roughly chopped fresh tarragon leaves

½ cup/120 milliliters olive oil, plus more for greasing the pan

Kosher salt and freshly ground black pepper

3 tablespoons/50 grams of honey (runny honey)

1 tablespoon plus 1 1/2 teaspoons apple cider vinegar

1 ⅔ cups/400 grams full-fat Greek yogurt

For the dukkah

¼ cup/35 grams blanched hazelnuts, toasted

¼ cup/35 grams pine nuts, toasted

2 tablespoons coriander seeds, toasted

1 tablespoon plus 1 1/2 teaspoons black and white sesame seeds, toasted

1 teaspoon cumin seeds, toasted

1 teaspoon dried oregano

½ teaspoon sweet paprika

¼ teaspoon kosher salt

Preparation

Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.

Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.

Meanwhile, prepare a steamer for your carrots by heating water in your steamer or set a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.

In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.

Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)

Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.

Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they’re all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.

Tip

To make your own labneh, combine 2 3/4 cups/650 grams plain full-fat yogurt with 1/2 teaspoon kosher salt in a medium bowl. Transfer the mixture to a colander lined with cheesecloth or a clean tea towel, folding the overhang over the yogurt. Place the colander over a larger bowl and top with a couple cans or other heavy items to apply weight to the mixture. Refrigerate overnight or up to 48 hours, then squeeze out any excess liquid and transfer the labneh to a container.

#Grilled Carrots With Yogurt Carrot-Top Oil and Dukkah #yotan ottolenghi #ottolenghi #nyt cooking #carrots

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mbakusthrone · 6 years

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Work For Me [M’Baku x Reader] Chapter 1: Worst Day Ever

To survive one morning, just one morning, as M’Baku’s assistant, there were a couple of very crucial things that need to happen.

First, you must wake up at a crisp 4:00 in the morning. M’Baku wakes up at 5, so you already have to be on the ball before his eyes open.

Second, you must be out the door at exactly 4:28. Specifically, the first 30 seconds of 4:28, otherwise traffic becomes jam packed and you aren’t going anywhere faster than 6 mph.

Third, you must sprint to the Pine Hills Bakery and order three ‘Everything Bagels’ with extra cream cheese and six fruit cups. Six. They yell at you every morning, but it doesn’t matter because you would rather have a short, angry mustached baker yell at you than M’Baku. You’d take Bagel Mario any day before you angered M’Baku. You musn’t forget to pick every single sesame seed off of each bagel or M’Baku will season and roast you alive. You can do this while driving, because who needs safety if M’Baku would kill you anyway for making him eat a sesame seed?

Fourth, you had BETTER be on time to Starbucks to order M’Baku’s TWO Venti Mocha Frappuccinos with a quadruple shot of espresso, two scoops of protein powder, 3 pumps of vanilla, triple blended with extra whip cream with coffee grounds and chocolate flakes sprinkled on top. And yes, the baristas glare at you every time. Order yourself a tea and a breakfast sandwich because you WILL be starving and you WILL not have time to make yourself breakfast.

Fifth, you need to be in the office by exactly 5:15 to go over any reports, answer all of M’Baku’s morning emails. DO NOT let him answer any of his own morning emails. M’Baku hates emails.

And finally, as soon as you hear M’Baku’s thundering steps nearing the top of the stairs, he always takes the stairs, you need to be by the door, holding his coffee ready for him (his other coffee is on his desk, transferred to a mug, sitting on a warmer sitting right next to his fruit that has been transferred to a giant bowl with a golden fork waiting for him) in one hand, a daily report for him in the other hand. His bagels needed to be artistically plated on his desk.

This morning...none of these extremely crucial details went right.

First...your eyes flew open at 4:26. Your boyfriend, Ry, was snuggly wrapped against you. You leaped out of bed, shrieking like a banshee.

“WHY didn’t you wake me up!!” You wailed, shrugging on a work blouse and skirt.

“You seemed so peaceful babe, I didn’t want to wake you!” You stared poison daggers into his soul. It almost seemed like Ry was trying to sabotage your career. Before you had gotten this job, you and Ry had all the time in the world for each other. You were both artists, and had met in college. You both had worked odd jobs to afford a measly apartment and art supplies, and you both loved it. There wasn’t a night where you both weren’t spending hours painting and sketching. But now, things had changed. After an eviction notice and the lights getting turned off, you knew you needed stability. You needed a paycheck you could depend on. You needed this job, and you needed M’Baku. As much as you hated your boss with all your heart, the man paid well. Still...you were trying to make it up to Ry. You had a big evening planned tonight, just for the two of you.

“I’ve got to go! There is a HUGE client meeting today, if I’m not there I am FIRED.” You shoved your feet into some heels and sprinted out the door.

Second...Because of slow traffic, you reached the Pine Hills Bakery too late. There were no more Everything Bagels, and only two fruit cups left. You bought the remaining fruit cups and all the Pretzel Bagels they had. Your heart thudded in your throat as you thought of the possible scenarios of what could happen when M’Baku took a bite into the Pretzel Bagel. You wondered how long the fall would be from M’baku’s office window to the ground.

Third….The Starbucks line had filed out the door and out into the street. There was no way you would be able to get his drinks in time. Tears filled your eyes and a familiar anxiety set in your chest. Before you could break down, you closed your eyes, took a breath, and willed the tears to disappear. There was no time for crying when your job was on the line. You sprinted to the small coffee shop down the street and ordered TWO large mocha frapuccinos with a quadruple shot of espresso, two scoops of protein powder, 3 pumps of vanilla, triple blended with extra whip cream and coffee grounds and chocolate flakes sprinkled on top. You ordered yourself a hot lemon water. There was no time to order food for yourself. They didn’t have any chocolate flakes. You told them it was fine. It was fine for them anyway. You would be spit roasting above a fire in less than an hour.

Fourth...By the time you had rode the elevator up 100 floors, transferred M’Baku’s coffee and spooned his fruit into his bowl, he was already walking up the steps. You scurried to the door and held out his drink, report hand empty.

The door opened and in walked M’Baku. His massive frame took up the whole doorway. He was wearing an expertly tailored dark purple pinstripe suit with a lilac tie. His muscles rippled even from under his layers. His polished shoes took a step towards you, his deep breaths tickling the top of your head. He must have just gotten a fresh cut, his beard was shaved sharply around his lush cheeks. The smell of his cologne was so familiar it gave you anxiety. There was a harsh, unforgiving look on his face as he stared down at you.

“Good morning, sir.” You said confidently, as if you hadn’t been through World War II to get to work today. M’Baku continued to stare down at you, his eyebrow arching to a judgemental peak.

“You look ridiculous.”

You looked up at him questioningly.

“Sir?”

“Did you choose your shoes with your eyes closed today, Y/N?” M’Baku said, his deep voice vibrating through your bones. You slowly looked down to see that your left foot was sporting a sleek, black heel. The right? A navy blue sandal wedge. No wonder you were walking weird all morning. Shame and embarrassment rushed down your body as you tried to find the words to explain yourself. Giving you no time to respond, M’Baku roughly grabbed his drink and turned, taking a big sip out of the cup. “BAH!!” M’Baku yelped as he suddenly spat the drink out, right onto the carpeted floor.

“SIR!? Are you alright!?”

M’Baku turned to you, wide eyed fury painting his expression. He took the top off he drink and poured it on the ground. It was hot lemon water. You heart sank into your stomach. “Oh...Oh my goodness sir I am so sorry, that wasn’t meant for y-”

“CLEARLY!” M’Baku barked. “Clean this up!” He threw the cup on the ground, turned and walked away. “And where the hell are my reports!!”

Your desk was right outside M’Baku’s office. You smoothly slid into your seat and turned on your computer. A bright blue screen flashed at you, with unidentifiable code scrolling across the screen. This was not normal. Suddenly a bar popped up at the bottom. It read: DELETING HARD DRIVE - 6%. O-Oh. Oh. Oh no. You frantically pressed any and every button, desperate to reverse WHATEVER it is that you had done. The bar suddenly sped up. DELETING HARD DRIVE - 30%.

“No!!!” You squealed.

“NO!!” M’Baku suddenly roared from his desk. A pretzel bagel flew out of his door and bounced on the ground beside you. It had one bite taken out of it. Two more bagels flew out after it. “Y/N!! wHY dO I sEE EMAILS!!!”

“Uh...just a second sir!!”

Picking up your office phone, you frantically dialed.

“Hello, thank you for calling the IT departm-”

“Imani!! Thank God you picked up…” You said breathlessly.

“Y/N? Girl that’s you? Why didn’t you say so you had me using my white lady voice and everything…”

“Imani, I don’t have any time, my computer is deleting it’s hard drive for SOME reason and I need it! I am having a code red right now.”

“Code red? M’Baku having a M’melt down right now? If I was you I would use all that passion he got and-”

“IMANI!!”

“I’m just playing girl hold on…” Through the phone, you could hear your best friend click-clacking away on her computer. Suddenly, your computer screen went white and your username appeared. “Is that better?”

“Imani you are an ANGEL, girl I owe you lunch!”

“Y/N you owe me like seven lunches right now, I haven’t had one of em.”

“Shut up, okay, I love you bye!” You hung up on her. She’d forgive you once you brought her a case of Popeye’s biscuits...whenever you got the chance.

M’Baku’s office was designed perfectly for him. It was a large room painted with dark and light greys, with a dark colored wood as the base for most of the furniture. It was Jabari wood, from his country. You laid your late reports on the Jabari wooden desk as M’Baku ignored you, his eyes plastered to his computer screen.

“Sir?” You questioned, he grunted in response. “I just wanted to apologize for my behavior this morning…” M’Baku froze, an unreadable expression on his face, you continued. “I have never been late in the four months that I’ve worked here and I just didn’t want you to think that this will be a reoccurring mistake-”

“Y/N.” His voice cut you off. He turned to you, his eyes cutting into yours. You felt your skin go numb, and your throat felt dry, but you didn’t know why.

“Sir?”

“I’m not interested in your excuses. Get ready for the client meeting. Do NOT be late.”

“Yes sir.” You said curtly. You turned on your heels and headed for the door.

You hated that man.

Work For Me Taglist

@turn-thy-paige @maliadestiny @madamslayyy @mysticbrownie @killizumakii @muse-of-mbaku @blackpantherreblogs

@great-neckpectations @bidibidibombaclaat @theunsweetenedtruth @queennanayaa @thadelightfulone @iamrheaspeaks

@mareethequeen @inlovewithmakeupcomicsanimelove

@blackpinup22 @hidden-treasures21

@chaneajoyyy @zuzuspanda @rose-bliss

@halonahoney @equine-lover1992

@tripping-into-the-sun @ambthegamer

@sugarbby99

#m’baku #black panther #m’baku imagine #m’baku x reader #black panther fanfiction #fanfiction #m’baku fic #black reader #m’baku imagines #work for me

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edgewaterfarmcsa · 3 years

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CSA WEEK 4

p i c k l i s t

LETTUCE - CELERY - HAKURAI TURNIPS - CARROTS - ZUCCHINI -

BASIL - CUCUMBER - TOMATO - BROCCOLI

We are currently in the works of wrapping up our 2021 strawberry season. The heat followed by the rain did all it could to melt the crop. While there is still good fruit out there, it’s not enough to keep the PYO community happy. This expected moment in the season is alway met with mixed emotions. On the one hand, things are good! We picked a lot of fruit, moved our mornings from 5am to 6am (this feels huge), the crew is able to start the day upright rather than bent over, the real Summer bounty begins rolling in from the fields, and we are able to tackle the weeds that forever suffocate the fields.

On the other hand, it’s tough: We had a beautiful berry crop for many weeks, and just like that, the end of June turned up the heat, poured the rain, and the crop went South pretty fast. Yes, we could have picked off the bad fruit, cleaned up the plants- allowing the strawberries to reach that second wind and their greatest come back- but, there are only so many hands, and while we are a mighty crew, we’re also pooped. So, there goes strawberry season.

Typically, at this point I reach out to all of yall and welcome you into the field for a strawberry gleaning. However, due to the fermenting field out my window, it may not be worth it. If we DO have a berry gleaning it will take place this Saturday around 3… BUT I need to see how the next few days will affect the crop. You will know for sure, one way or another by Friday.

STAY TUNED!!

PRO TIPS:

from smittenkitchen!

SERVINGS: 8 TO 10 TIME: 1 HOUR 20 MINUTES, PLUS OVERNIGHT COOLING SOURCE: SMITTEN KITCHEN

2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater

2 large eggs

2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter

1/2 cup (95 grams) packed dark brown sugar

1/2 cup (100 grams) granulated sugar

1 teaspoon vanilla extract

1 teaspoon fine sea or table salt

1 1/4 teaspoons ground cinnamon

1/8 teaspoon ground or freshly grated nutmeg

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 cups (260 grams) all-purpose flour

2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free.

Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing (carefully, so not to ruin flaky lid) and serving in slices. Zucchini bread keeps for 4 to 5 days at room temperature. I wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.

By Yotam Ottolenghi 4 servings, time: 1 hour

You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You’ll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers’ market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can’t find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.

FOR THE CARROTS AND CARROT-TOP OIL:

2 ¼ pounds carrots with greens attached

¾ cup roughly chopped fresh tarragon leaves

½ cup olive oil, plus more for greasing the pan

Kosher salt and freshly ground black pepper

3 tablespoons honey (runny honey)

1 tablespoon plus 1 1/2 teaspoons apple cider vinegar

1 ⅔ cups full-fat Greek yogurt

FOR THE DUKKAH:

¼ cup blanched hazelnuts, toasted

¼ cup pine nuts, toasted

2 tablespoons coriander seeds, toasted

1 tablespoon plus 1 1/2 teaspoons black and white sesame seeds, toasted

1 teaspoon cumin seeds, toasted

1 teaspoon dried oregano

½ teaspoon sweet paprika

¼ teaspoon kosher salt

Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.

In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.

Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)

TIP: To make your own labneh, combine 2 3/4 cups/650 grams plain full-fat yogurt with 1/2 teaspoon kosher salt in a medium bowl. Transfer the mixture to a colander lined with cheesecloth or a clean tea towel, folding the overhang over the yogurt. Place the colander over a larger bowl and top with a couple cans or other heavy items to apply weight to the mixture. Refrigerate overnight or up to 48 hours, then squeeze out any excess liquid and transfer the labneh to a container.

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ireviewuread · 3 years

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Louhei with OurPasar Halal YuSheng

Chinese New Year is around the corner, that means it is time to do our traditional Lou Hei. This year is the year of the Ox. That means, 2021 would be the perfect year to focus on your relationships. It is a great year for making order in your family life. Since we’re still coping with the pandemic, that means we are not allowed to shout auspicious words when tossing yusheng. However, that should not deter us from carrying on the tradition and inviting our Muslim friends to join. Thanks to Ourpasar, we are able to enjoy halal yusheng this Lunar New Year.

OURPASAR

Website | Facebook | Instagram | Telegram

OurPasar is a Muslim-owned online supermarket that retails handpicked Halal produce from fresh seafood to halal meat. This online grocery store provides fresh food from farm to table. They also provide vegetables, dairy and eggs as well like a wet market.

OurPasar Halal YuSheng

Since it is the year of the Ox, we thought it would be fun to create an Ox face on the Lo Hei plate. Presenting our hungry cow waiting for us to take a photo so that it can eat the ‘grass’ buffet around it. The Ox is made with ingredients from OurPasar Prosperity package:

Carrot

Green capsicum

Red capsicum

Yellow capsicum

Turnip

Green turnip

White turnip

Cucumber

Green jellyfish

Red ginger

Peanut

Plum sauce

Sesame seed

Sesame oil

Calamansi

The Prosperity package comes with an abundance of ingredients, sauces and even an option to choose between 88g of sliced sashimi-grade salmon or sliced smoked salmon. I’ve got the smoked salmon and it was delicious. It’s mildly smoky taste makes it my mother’s favourite dish. It’s the first time my mother dared to eat something raw!

This prosperity package serves 3 to 5 pax. If you need a bigger Lo Hei plate, they also offer the abundance package that is suitable for 5 to 8 pax. Additionally, the prosperity package comes with small hongbaos and the abundance package comes with big hongbaos.

Chopsticks are also provided so you do not have to wash your utensils after tossing.

OurPasar Halal YuSheng Review

OurPasar Halal Yusheng had a fresh taste to it. The individually packed fresh vegetables stood out from the other lohei plates. I like how everything comes together from the slight spiciness from the 5 spices to the sourness from the calamansi. I did not expect the smoked salmon to go well with the prosperity plate since a large amount of plum sauce was mixed in it but it compliments it perfectly. My favourite is the crunch from the peanuts and fragrant sesame oil. This amount is more than enough for 3 person which is a shocker since most of the time I only have a bite of the lou hei plate and suddenly it is gone.

Every purchase of OurPasar Yusheng will stand a chance to win up to $88 worth of gift this Chinese New Year. All items are fresh and halal. The last day to pre-order is on 9th Feb 2021. You can also get free delivery if you order above $60.

OurPasar now has a Telegram group. You can join Ourpasar Telegram group to enjoy great deals.

#food #ourpasar #collab #lohei #louhei #yusheng #halal yusheng

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jeremystrele · 4 years

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Two Recipes From Julia Busuttil Nishimura’s New Cookbook, Out Now!

Food

Julia Busuttil Nishimura

Julia with her husband Nori and their son Haruki, around their dinner table at home. Photo – Armelle Habib.

The cover of Julia’s second cookbook, A Year Of Simple Family Food. Photo – Armelle Habib.

Simple cooking is what I’ve always known and loved. It is the sort of food I grew up eating – thoughtful, considered and uncomplicated, in the best possible way. If we had good ingredients to begin with, little was needed to make a beautiful meal. This idea was reawakened by my time in the Italian countryside, a place which profoundly impacted the way I cook. I was reminded again years later, this time in Japan, where even the most basic ingredients are cherished, seasons are auspicious, and uncomplicated cooking is celebrated.

Food and family are so intertwined. While cooking for family is, of course, to satisfy hunger, it is so much more. ‘Family food’ is generous and unfussy and demonstrates love and care – it is perfectly imperfect. For me, it is also about making rituals and creating special moments together; even something as simple as eggs on toast can be a joyous occasion when you are all together around the dining table. That notion of being together and sharing food at a table is a practice that is often lost in the busyness of our lives. No matter what the day has brought us, the dependable act of setting the table and enjoying a simple meal is comforting and ever-reassuring.

SOBA SALAD (Serves 4)

While not a traditional way to eat soba noodles, soba salad is one of my lunchtime staples. I vary the ingredients depending on what I feel like or what is available. Soba noodles are made from buckwheat, or a combination of buckwheat and wheat, the latter being more common. Broad beans can be used instead of the edamame, and often I’ll add cherry tomatoes and avocado, too.

300 g frozen edamame beans handful of greens, such as mizuna, mustard greens or rocket 400 g soba noodles

Ginger sesame dressing 3 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons rice wine vinegar 2 tablespoons tahini 2 tablespoons sesame oil 2 cm piece of ginger, finely grated 1 teaspoon caster sugar sea salt

To serve shredded nori toasted black and white sesame seeds shichimi togarashi finely sliced spring onion

Method

Blanch the edamame in a saucepan of boiling water over a high heat for 1–2 minutes, or cook according to the packet instructions. Remove with a slotted spoon (don’t drain the pan as you’ll use the water to cook the noodles) and rinse with cold water to stop the cooking process. Drain, then place in a large bowl along with the greens.

Add the soba noodles to the pan of boiling water and cook until al dente, according to the packet instructions (it should be around 6 minutes). Drain and rinse under cold running water. Leave to drain for a minute or two, then add to the edamame and greens.

Meanwhile, place all the ingredients for the dressing in a small jug and whisk until combined. Season to taste and adjust to suit – feel free to add more of any of the dressing ingredients to your liking. Pour over the noodle mixture and toss until well coated.

Divide among bowls and top with the nori, sesame seeds, shichimi togarashi and spring onion.

Pork and cabbage gyozas from A Year Of Simple Family Food. Photo – Armelle Habib.

Pork + Cabbage gyoza (Serves 4-6)

These little pork and cabbage dumplings are a family favourite. I love cooking a meal that gets everyone involved – we all sit around the table, folding and rolling. It’s a great way to pass the time when the weather is less than desirable, too. We make our own gyoza wrappers at home, so we decide exactly what goes into the dough, but, of course, store-bought ones are the next best thing – you will need about 35 for this amount of filling. The crimping takes a little practice, but once you get the hang of it, it really is very simple – and there is no need for them to be perfect. Similarly with the frying, at first it may seem counterintuitive to fry the gyoza in oil, then to add water, but this ensures each dumpling has a crispy bottom, while the water steams and subsequently cooks the dumplings.

We eat these for dinner simply with steamed rice.

1⁄2 wombok (about 300 g), finely sliced 2 teaspoons sea salt 4 spring onions, finely sliced, plus extra to serve 3 garlic cloves, finely grated 3 cm piece of ginger, finely grated handful of coriander leaves, finely chopped 500 g pork mince 1 tablespoon caster sugar 3 tablespoons soy sauce 2 tablespoons sesame oil vegetable oil, for frying sea salt and white pepper shichimi togarashi, to serve

Gyoza wrappers 250 g (12⁄3 cups) plain flour, plus extra for dusting 125–150 ml boiling water

Soy and vinegar dipping sauce 3 tablespoons soy sauce 3 tablespoons rice vinegar pinch of shichimi togarashi or dried chilli flakes, or serve with a dash of chilli oil

Method

To make the dough for the gyoza wrappers, place the flour in a large bowl of a stand mixer fitted with a dough hook. Slowly pour in the boiling water (start with 125 ml and add more if needed) and mix on a medium speed for 10 minutes, or until the dough is soft and elastic. It shouldn’t come together in a ball, it is too soft for that, but it also shouldn’t be pasty. Add 1 tablespoon of extra flour if the mixture seems wet. Dust the dough in flour, then wrap in plastic wrap and allow to rest for 30 minutes.

Meanwhile, toss the cabbage in a bowl with the salt and set aside to drain for 15 minutes. Squeeze the salted cabbage to remove any excess liquid. Combine the spring onion, garlic, ginger, coriander, pork, sugar, soy sauce and sesame oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on a low speed for 2–3 minutes until the mixture is well incorporated and almost paste-like in texture. Add the cabbage and mix again for30 seconds just to incorporate. Alternatively, mix well using a wooden spoon or your hands.

To make the gyoza wrappers, roll the dough into a 1.5 cm thick log and then cut into 1 cm lengths. You will need to generously flour your work surface when doing this. It’s handy to keep a small mound of flour on the bench that you can then just drag into the centre as you need. There is no need to roll and cut all of the dough, either – just cut off as much as you can work within a short time, keeping the remainder of the dough covered so it doesn’t dry out. Working with one piece at a time, face the dough cut-side up and roll into a 7–8 cm round using a rolling pin. The easiest way to create a circle shape is to turn the piece 90 degrees each time you do a roll. Lightly dust the wrappers with flour and set aside as you continue with the remainder of the dough. If the wrappers will be sitting out for some time, cover them with a tea towel or plastic wrap.

Line a baking tray with baking paper and fill a small bowl with water. Now you’re ready to assemble.

Hold a gyoza wrapper in one hand and place about a tablespoon of the pork mixture in the centre. Dip a finger in the bowl of water and use it to dampen all around the edge of the gyoza wrapper. Fold the wrapper to lightly envelope the mixture, as if you were holding a taco. Using both hands, pinch the gyoza edges together and make a small crimp. Make small pleats, from the middle out, until completely sealed. Place the dumpling on the lined tray and repeat with remaining gyoza wrappers and pork mixture.

For the dipping sauce, combine the ingredients in a small bowl and set aside.

Heat 1 tablespoon of vegetable oil in a large heavy-based frying pan over a medium-high heat and add the gyoza in a single layer, fairly tightly packed and flat-side down. You will need to do this in batches or multiple frying pans. Cook for about 3 minutes until the bottoms of the gyoza are crispy and golden. Add 200 ml of water to the pan and cover with a lid (be careful when adding the water as it will bubble and spit as soon as it hits the hot oil). Steam the gyoza for about 7 minutes, or until the liquid has completely evaporated and the dumplings are cooked through.

Season the gyoza with salt and white pepper and serve with a scattering of extra spring onion and shichimi togarashi and the dipping sauce alongside.

Loving it? Get your copy of A Year Of Simple Family Food by Julia Busuttil Nishimura here!

AND don’t forget to tune in to Lucy’s live chat with Julia, tonight at 6pm, on @thedesignfiles Instagram, to celebrate the launch of this brilliant new book!

Julia and Haruki at home. Photo – Armelle Habib.

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jonasmaurer · 4 years

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WIAW + a full day, from start to finish

Sharing a full day of eats.

Hi friends! How’s the week treating you?? I hope everyone is hanging in there, especially since so many schools released their plans over the past week. I have no clue what we’re going to do – we have until next Friday to figure it out – but if you’re spending the week making pro/con lists and frantically pacing around, I feel ya.

Despite the major decisions we’re facing, it’s otherwise been a good week. The kiddos are still living their best summer life and I’m finding more of a groove with juggling everything. (<— I say that this week but it seems like the weeks alternate up and down.) We’ve been focused on making some changes around the house (we bought more paint for bathroom cabinets so here we go) and planning some things in the distant future to look forward to.

For today’s post, I thought I’d do a WIAW post and share a full day of eats. I’m always looking for new ideas, especially during the ‘Rona times when we’ve been cooking at home a lot more often. I love simple, throw-together meals so if you have any new ones you’re loving, please send them my way!

6:30am: My alarm goes off. I’ve been trying to wake up earlier since I realized that we’re in this for the long haul and I’ve been sleeping until around 8am for months now. I don’t like the fact that I have to go to bed earlier (I love the quiet at night!!), but I feel like I accomplish more during the day, especially when I can catch a morning workout.

I chug a large glass of water, eat a couple squares of dark chocolate (I love a little sweet bite in the morning to wake me up) and make the girls breakfast. Liv has sourdough pancakes with berries and P has been into savory foods for breakfast lately (like pizza, turkey sandwich, or leftovers from the night before). She requests a grilled cheese with berries.

7:30am: The girls eat breakfast and watch a show while I head upstairs for a leg workout. It’s a quick circuit with goblet squats, single-leg squats. walking lunges, jump squats, lateral lunges, and clamshells.

8:15am: I take a quick shower (just bun my hair so I don’t have to wash it), get dressed, and make some decaf collagen coffee with almond milk and monk fruit

The girls get dressed and make their beds while I make our bed, run a load of laundry, feed all of the animals, and clean the kitchen.

9:00am: My own breakfast: oatmeal with chia seeds, blueberries, raspberries, cinnamon, Nuttzo and a little maple syrup

+ supplements

9:30-10:30am: P does some art at the table with us while Liv and I work on her summer homework packet from school. (Yes. Summer homework packet.) When Liv finishes up her assignments for the day, I make them a quick snack plate (trail mix, cheese sticks, and sliced apples) let them have a little screen time while I do another 30-45 minute work blitz. I work on pure content creation: brainstorming post ideas and writing as much as possible.

12:30pm: lunch together. The girls have turkey and cheese sandwiches with hummus, carrots, and fruit, while I have leftovers from the night before: coconut chicken curry.

(It’s cauliflower, sweet potato, zucchini, chicken, onion, garlic, ginger, crushed tomatoes, a splash of coconut aminos, sesame oil, and red curry paste with chicken broth. After it cooked in the Instant Pot for 20 minutes, I stirred in a can of coconut milk and topped each bowl with lime juice and chopped cilantro.)

I also eat a giant handful of the best chips ever while I wait for the curry to heat up.

The girls do Perler beads at the table – they’re so into these right now!- and in between ironing the beads together for them, I prep some dinner since I know we’ll be at the pool until dinnertime. We’re having miso-glazed cod, so I make a quick marinade for the fish with chickpea miso, sesame oil, brown sugar, and chicken broth.

Half goes on the fish and into the fridge to marinate, and I save the other half in a jar to pour on the fish in the last few minutes of roasting.

I also boil the potatoes so that they can roast with the fish and be done at the same time!

We head upstairs and I play music for the girls to have a dance party while I clean out P’s closet. I finally pack away the winter stuff and store the too-small clothes so we can give them to Everly when she’s ready.

(P always has a crazy amount of clothes since she gets all of Liv’s hand-me-downs and I inevitably add to the collection…)

3:00pm: the Pilot is home from work early, so he take the kiddos to the pool while I catch up on some work. I have a Beautycounter mentor call, write a blog post, upload a video to YouTube to publish later, and make a couple of graphics.

5:00pm: I meet up with the crew at the pool! This has been such a lifesaver for us this summer. It’s a thousand degrees here in Tucson so I’m thankful for an outdoor activity that enables the kiddos to get out their energy, interact with a couple of close friends, and be in the fresh air.

Also, floating on an inflatable donut with a White Claw isn’t a bad place to be.

6:30pm: We head home and P falls asleep in the car… the dreaded 6pm naptime. She snoozes on the couch while the Pilot, Liv and I eat dinner and play a few intense games of Old Maid.

Miso-glazed cod with garlic roasted potatoes and sautéed snap peas:

P wakes up to have a bit of dinner around 7:30 and somehow still manages to fall asleep at bedtime. She’s zonked from such a full day! While the Pilot does the bedtime routine, I clean the kitchen and fold the laundry.

9pm: The girls are both crashed. I have a Goodpop orange creamsicle while watching Hamilton for the 18th time and finishing up loose ends: scheduling social media posts, uploading my blog post for the following day, and answering comments.

10:15: Head upstairs to read (finishing up City of Girls) until around 10:30 or when I can’t keep my eyes open any longer.

10:45pm: Lights out and ready to do it all over again.

What I liked about this day of eats: I got a good amount of micronutrients and fresh produce and felt energized all day. There weren’t any points where I felt hangry.

What I didn’t like about this day of eats: So.much.cooking. lol. At least everything was simple and quick to put together.

So, tell me, friends: what was the best thing you ate yesterday? Any quick meals or recipes you’re loving?

Gina

The post WIAW + a full day, from start to finish appeared first on The Fitnessista.

WIAW + a full day, from start to finish published first on https://olimpsportnutritionde.tumblr.com/

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vsplusonline · 4 years

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Try these desi-style face ubtans at home during the Lockdown - Times of India

New Post has been published on https://apzweb.com/try-these-desi-style-face-ubtans-at-home-during-the-lockdown-times-of-india/

Try these desi-style face ubtans at home during the Lockdown - Times of India

We Indians swear by a good scrub aka ubtan. From the time a baby is born to the sacred ritual of haldi in Indian weddings, the homemade goodness of an ubtan is universally acknowledged. In fact, experts call it the first known cosmetic treatment in the world. In the universe of pre-mixed potions and treatments, ubtan is the bespoke beauty basic that is making a strong comeback. And thanks to the social-distancing life, you have all the time to start on this self-care ritual.

The careful mixing of kitchen ingredients is an age-old method of exfoliating and softening the skin. Herbal beauty doyenne Shahnaz Husain says that an ubtan has various benefits from removing dead skin cells to softening the skin, evening it out, removing tan, skin brightening and reducing dark patches and spots – to name a few. “It is a powerful cleansing procedure and keeps the pores free of hardened oil. One can easily mix an ubtan at home with common home ingredients like gram flour (besan), wheat bran (choker), turmeric (haldi), yogurt, cream (malai), etc (check box),” she adds.

RUB IT IN In Ayurveda, the skin is also considered a source of ingestion. So, anything that is applied on the skin is supposed to be absorbed by the body – a reason why it advises against chemicals. Dr Partap Chauhan, Ayurveda expert and director of an Ayurveda company, says that mixing ubtans in the right proportion is important to get maximum benefit from it. “If you are sure of what works best for you, and you have a good knowledge of the ingredients, there is nothing better than homemade ubtans. However, what most people do is that they watch a video online, which may not be showing the proper Ayurvedic way of preparing the ubtan,” he says. An effective ubtan needs high quality ingredients and if you don’t invest in those, it’s better to use a good OTC product.

Dermatologist Dr B L Jangid says that while home-based ubtans are better than the store-bought ones, he would recommend first taking an expert’s help to analyse your skin type you inherit before applying anything on your face and using organic ingredients. He adds, “Many common ingredients used in ubtan are anti-inflammatory and anti-bacterial. To use any ubtan, take a handful, apply on your face and start massaging in circular motions. Do it for at least 5 to 10 minutes, and washing off with lukewarm water. Do not apply soap to your face after using ubtan.”

PACK UP The reason you need to be well aware of your skin type is to be able to pick effective ingredients. For instance, dry skin ubtans will use milk or curd while for oily skin rose water is used. Chauhan advises on planning a beauty routine that suits your lifestyle, skin type, and consider the weather conditions – even so, using ubtan once a week is all right. In fact, he says that men must use ubtans as they are the ones who stay longer under the sun and likely to face sun damage. Hey says, “Traditionally, Indian men have been reluctant to care for their skin, but that is changing. I see younger men using skincare products. They should start adopting an Ayurvedic self-care routine in their lives.”

Do a patch test (by applying it behind your ear) for a store-bought product. Ubtans have an exfoliating effect, so it is very important to moisturise your skin after washing off the ubtan. Husain also advises against using ubtans on burns, rashes or eruptions. Her advice is to use ubtan before your bath, apply til oil or olive oil and then massage it on the skin.

MIX IT UP

All skin types In equal parts, take ground dry orange and lemon peels, oats and almonds. Add honey and yoghurt in equal quantities to make a paste. Rub gently with circular movements and wash with water. You can add egg white too

With aloe vera Take 1 tbsp oats or multani mitti and aloe vera gel. Add 1 tsp each orange peel powder and curd to it and mix. Apply and wash after 30 minutes

For dry skin Mix choker (wheat bran) with honey, milk and 1 tbsp almond oil into a paste. Apply and after 15 minutes, dampen with milk and scrub off. Rinse with water. For very dry skin, mix coconut oil, juice of a lemon and 2 tbsp aloe gel. Apply and wash after 30 mins

Normal to oily skin Mix 3 cups sesame seeds (coarsely crushed), 6 tbsp each of dried mint leaves (powdered), olive oil, honey and curd. Sesame seeds soothe sun-damaged skin. Rub gently on neck, arms and legs. Wash with water after a few minutes

For stretchmarks Massage olive oil on to the affected areas. Then, apply a paste of besan, yoghurt and turmeric on the area. Wash after half an hour

With flowers Soak lotus flowers in 3-4 tbsp warm milk for an hour. Crush with fingers. Add 3 tsp besan with enough milk to make the paste. Apply on the face and arms, avoiding lips and under-eye area. Wash off after 20 minutes. Lotus relieves dryness and removes tan. Suits all skin types

With inputs by Shahnaz Husain, herbal beauty expert

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#Ayurveda #beauty #remedies #skin #ubtans #Fashion

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easyfoodnetwork · 4 years

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A Starter Guide to Buying, Eating, and Cooking With Tinned Fish

A shelf of tinned fish at a shop in Lisbon. | Meghan McCarron

Tinned, canned, jarred, preserved: these sea creatures are a pantry must-have

In spite of what you may have learned from your parents or grandparents, canned seafood is a lot more than just a practical and economical way to shop for a big family. And in spite of what you may have heard from restaurant critics like the New York Times’s Pete Wells, it’s not just an inferior, more convenient version of the fresh stuff. It may have taken my generation a few trips to Lisbon and Barcelona and Tokyo to realize it, but canned fish (or “conservas,” or “tinned fish,” depending on who you ask) is a whole category of its own, full of carefully crafted specialties with the potential to reinvigorate your home cooking — and snacking.

The canned fish aisle at the grocery store can be a bit overwhelming (and let’s face it, all aspects of the grocery store are a bit overwhelming right now), but armed with a bit of fishy know-how, you’ll walk out of there in no time with the makings of toasty sandwiches, nourishing rice bowls, and unbelievably easy tapas spreads.

Tuna

The little disc-shaped tins of water-packed tuna might bring back some pretty visceral elementary school lunchroom memories, but it’s time to give it another shot. Mix it with mayo, lots of salt and pepper, finely chopped celery and scallion, and a smattering of fresh herbs (whatever you have on your windowsill or on the verge of wilting in the crisper), for a salad that you can eat tucked into toasted baguettes or turned into a quick tuna melt under the broiler.

If you’re not mixing it with a fatty dressing (like mayo), buy the stuff that comes packed in olive oil. This can be added to a salad straight out of the can (or sometimes jar). The most classic way to use oil-packed tuna is in a French-inspired salad Nicoise, but you can create a pretty beautiful composed salad from whatever you have around, even if that just means a handful of tiny steamed potatoes, a couple 8-minute eggs cut into quarters, a drizzle of sherry vinaigrette, and a handful of parsley.

What to look for:

For those conscientious tuna sandwiches, look for a sustainable brand like Wild Planet at your grocery store.

For an olive oil-packed option, both Ortiz and Tonnino deliver a lot of flavor, with a silky richness from the high-quality olive oil.

Sardines

Sardines are great straight from the can, and they only get better with age, so consider building a little bit of a collection. You can turn almost any can of sardines, whether it’s packed in tomato sauce, with pickled peppers, or with bits of lemon peel, into a perfect backyard (or living room) picnic with a few slices of buttered bread or a stack of saltines. If you’re feeling really fancy, add a few lemon wedges, a bit of quick-pickled fennel, or a little bowl of onion jam to this snack spread.

If you want to feel more like you’re eating an actual meal, consider tossing some more neutral oil-packed sardines with soy sauce, and eating them on top of a bowl of fluffy, steamed white rice, with a sprinkle of scallions and black sesame seeds. You can even bust out some seaweed snacks, and make the rice and fish mixture into some little nori wraps. Sardines packed with tomato sauce or spicy peppers are great thrown in a hot pan with some garlic and shallots, with eggs cooked into the mixture shakshuka-style and a handful of parsley sprinkled over the top. And if you’re still feeling on the fence about these tiny fish (or if you’re trying to convince someone in your household to give them a shot), a classic pasta con le sarde rounds out the fish’s flavor with plenty of sweetness from onion, fennel, and wine-plumped raisins.

What to look for:

To snack on, Matiz has great Portuguese sardines that come beautifully intact in the can, tails and all.

If you want to try your hand at aging sardines, try a French brand like Rodel or Connetable, and stick with the sardines that are packed in olive oil.

For an option that won’t cost a fortune and that’s easier to grab at your local grocery store, try Roland sardines for cooking or incorporating into pastas.

Shellfish

In Spain, it’s not uncommon to snack on some mussels or clams straight from the can with a little pile of potato chips alongside a glass of beer or wine. Angelica Intriago, a co-owner of Despaña in Manhattan and Queens, says that as Despaña has pivoted to home delivery, they’ve been selling a lot of ready-to-eat mussels en escabeche (pickled mussels), in addition to all of the usual sardines and tuna. Intriago tells me that for shellfish that’s canned in brine, like cockles or razor clams, she likes to drain the liquid from the can (sometimes preserving to add to fish stocks), and drizzle with a little bit of olive oil before serving. If your grocery store offerings lean a little more American, and you find yourself with a classic old can of chopped clams in clam juice, try mixing them in with the garlic butter for a batch of garlic bread.

What to look for:

Despaña sells specialty Spanish conservas like cockles and razor clams online.

Patagonia Smoked Mussels in Olive Oil are great with a squeeze of lemon and a sprinkle of parsley.

For cooking, look for Bar Harbor chopped clams.

Anchovies

Unlike sardines and tuna, anchovies should be treated more as a seasoning element than as the protein of a meal. While there are plenty of specialty anchovies out there (like Spanish boquerones) that are designed for snacking, as Intriago explains, “An anchovy that is in a grocery and is shelf-stable is going to have a high content of salt. It’s the only way it can be preserved.” Keep the canned variety around for mashing into vinaigrettes for at-home Caesar salads, sauteeing into garlicky oil to begin tomato sauces, or for punching up the umami in a meaty braise.

What to look for:

For cooking, you can’t go wrong with a can of Cento or Roland.

While they’re not technically canned, Ortiz anchovies are great, and you can scoop them out of the jar one by one as you use them (with the added bonus of the tiny keepsake anchovy fork).

Anna Hezel is senior editor at TASTE and the author of Lasagna. She has written for the New York Times, the Wall Street Journal, Bon Appetit, and more, and you can find her on Twitter at @hezelanna.

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A shelf of tinned fish at a shop in Lisbon. | Meghan McCarron

Tinned, canned, jarred, preserved: these sea creatures are a pantry must-have

Tuna

What to look for:

For those conscientious tuna sandwiches, look for a sustainable brand like Wild Planet at your grocery store.

For an olive oil-packed option, both Ortiz and Tonnino deliver a lot of flavor, with a silky richness from the high-quality olive oil.

Sardines

What to look for:

To snack on, Matiz has great Portuguese sardines that come beautifully intact in the can, tails and all.

If you want to try your hand at aging sardines, try a French brand like Rodel or Connetable, and stick with the sardines that are packed in olive oil.

For an option that won’t cost a fortune and that’s easier to grab at your local grocery store, try Roland sardines for cooking or incorporating into pastas.

Shellfish

What to look for:

Despaña sells specialty Spanish conservas like cockles and razor clams online.

Patagonia Smoked Mussels in Olive Oil are great with a squeeze of lemon and a sprinkle of parsley.

For cooking, look for Bar Harbor chopped clams.

Anchovies

What to look for:

For cooking, you can’t go wrong with a can of Cento or Roland.

While they’re not technically canned, Ortiz anchovies are great, and you can scoop them out of the jar one by one as you use them (with the added bonus of the tiny keepsake anchovy fork).

Anna Hezel is senior editor at TASTE and the author of Lasagna. She has written for the New York Times, the Wall Street Journal, Bon Appetit, and more, and you can find her on Twitter at @hezelanna.

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