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nothingeverlost · 4 years

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Fic: Mother’s Day (Storybrooke High verse)

“I’m sorry I didn’t tell you I was missing class today. I made you worry, didn’t I?”

A/N: I missed writing these two. Just a reminder that Belle is a high school student and Gold is her teacher and they are in a relationship. Takes place shortly after Whiskey Soaked Fears so they’ve only been together for about 2 months.

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He didn’t worry when he didn’t see Belle for the first three periods of the day. Sometimes she stopped by before school, but there were days when she was caught up with her friends and he was glad she spent time with them. She wasn’t usually the first to class either, the English building where she had Lit before his class being across campus. It wasn’t until her friends all settled in, an empty desk next to the Lucas girl, that he started worrying.

“Miss Blanchard, I hope your friend has a good excuse for not being here today.” The bell signaling the start of class would ring any moment. Belle was never late.

“She’s not in school today, sir.” Mary Margaret glanced up from whatever she was doodling on her paper.

“I hope whatever she has isn’t contagious.” He tried to sound gruff when what he really was was worried. He had spoken to Belle before bed and she’d sounded fine.

“She’ll be back on Monday. I said I’d take her any homework.” Ruby’s lips were pressed together, displeased about something. There was no way to question her further without sounding like something more than an annoyed teacher. He waited until they were working on their pop quiz before texting Belle. She didn’t answer.

“Miss Lucas, if you have a moment?” He pulled her aside after class, thankful for the excuse of the homework assignment. “Please let Miss French know that the quiz can’t be made up without a doctor’s note.”

“She’s not sick.” Ruby slipped the piece of paper into the folder she carried. “It’s Mother’s Day on Sunday.”

Fuck. He knew how hard it had been to lose her mother; he should have considered what this weekend would mean for her.

“Her dad…” Ruby’s eyes narrowed. Apparently he and the Lucas girl felt the same regard for Moe French. “It’s a really big weekend at the shop and her dad doesn’t handle it well. They can’t afford to not get the flowers out so she’s there. It would really suck if her grade took a hit because of one quiz, but she’s always doing extra work. It won’t hurt her, will it?”

“Unlike some in class her grade won’t be swayed by a few points.” He hid his knotted fist behind his back. He still had a thousand doubts about being the right person for Belle, but he was there for her, damn it. Ruby seemed content with his answer and left. Gold looked down at his phone for a moment, contemplating calling her. It was the start of his free period, giving him almost 2 hours before his first afternoon class. He could easily make it to the flower shop and back in half an hour. Forty-five if he stopped to get Belle something to eat.

“Belle?” Burgers weren’t the healthiest of foods, but she loved them so he’d picked up two, a mix of onion rings and fries, and one large chocolate shake. The bell above the door rang when he entered Game of Thorns, but the shop appeared empty.

“I’ll be with you in a moment.” The bland polite voice told him she hadn’t heard his voice, which was confirmed when she came out of the backroom. Her smile became more genuine, her eyes brightening.

“Nick.” Her smile faded as quickly as it had come, sliding into a frown. “I’m sorry I didn’t tell you I was missing class today. I made you worry, didn’t I?”

“Your friend Ruby filled me in. She was worried about your ogre of a teacher docking your grade for an unexcused absence.” He always worried about her, but she would only feel bad if her told her that. The worry had only intensified since their brief break up and the knowledge that someone had scared her.

“She doesn’t know the ogre is really a teddy bear.” Apparently her father wasn’t in the shop at all, because she wrapped her arms around him and kissed his cheek.

“The dragon happens to have a soft underbelly where one particular person is concerned,” he clarified before kissing her back, but not on the cheek. “I have a reputation to protect.”

“Your secret’s safe with me, sweetheart. Someone might catch onto how many strays you feed behind the house, though. Or find you tutoring kids at the library.” She tucked a piece of hair behind his ear. “Your bark is far worse than your bite.”

“I’d be glad to show you biting, love.” He set the food on the counter next to the register and traced her neck suggestively. He had no trouble admitting to himself that he liked the idea of leaving a mark on her. Making it clear to the world that she was his. Mostly, though, he liked the way she blushed when he made the suggestion.

“It’s a good thing it’s lunch time if you’re that hungry.” She disappeared into the back and came out with a second chair. He tried not to think about other definitions of hunger, especially as they related to her. She had flowers tangled in her hair and he was reminded of an illustration of Persephone he’d seen once. It wasn’t a stretch to recognize the Hades in himself.

“I was worried you wouldn’t stop for lunch.” He sat across from her when she took the food out of the bag. He had bought a burger for himself mostly because he knew she was more likely to stop and eat if he did too. “No one else is here?”

“I have a sandwich in the cooler, and some iced tea. Dad doesn’t handle this weekend very well.”

“How are you handling it?” He had to bite his tongue to keep from saying that Moe French didn’t handle anything well. Not his daughter’s birthday, or the basics of paying bills or doing his own damn job. And he certainly didn’t handle being a father.

“It’s better when I’m busy and not thinking about it too much. I like knowing that the flowers are all going to moms this weekend, and that they’ll make people smile. That’s my favorite part of the job.” She took a bite of her burger, chewing it more carefully than was warranted. “I always save enough flowers to take a bouquet to my mom after everyone comes to pick up their flowers.”

“Does your father go with you?” As much as he disliked Moe French he hoped the answer was yes. She didn’t need to stand at her mother’s grave alone on Mother’s Day.

“He tried a couple of years ago. I thought maybe after some time had passed it would be easier.” Belle picked up the top bun of her burger, piling on onion rings before returning the bun. “People handle things differently. I like talking to her. Dad sees it as a reminder she’s gone.”

“May I go with you?” For a flash of a moment he felt like he understood how Moe felt. If it was Belle lying under a stone would he be able to handle seeing the finality of it all? He pushed the thought away; it was too painful to imagine and it didn’t make his treatment of Belle acceptable. “Only if you want company. I could wait in the car if you prefer.”

“You don’t have to, I really am okay.” She shrugged, taking a bite of a french fry. Nick put down the hamburger that he’d mostly been ignoring. He reached out and covered her hand with his own.

“I want to be there with you, Belle. I want to listen to any story you want to tell me, and I want to take you home after and hold you. May I?” She’d spent enough Mother’s Days alone. He’d be damned if he let her be alone when he was able to be with her. When she walked around the counter and wrapped her arms around him he had his answer.

“Thank you Nick.” He held her for a minute and didn’t care that someone could walk in the door at any moment. Her cheek was damp with tears when she pulled away and he wiped them dry with the pads of his thumbs before gently nudging her away.

“Eat your lunch, love. Your fries are getting cold.”

“How can I help?” He showed up the next morning with two hot teas, bagels, and fruit salad. Moe’s car was once again missing from the parking lot and Belle was alone.

“What are you doing here?” Belle had her arms full of spools of ribbon.

“I have food, caffeine, and a pair of hands that should be reasonably capable of doing things. I’m not promising magic and you probably shouldn’t leave any arrangements up to me but I’m sure there’s something I can do.” He’d returned to the shop the night before and found her leaving a little after six. He was glad she’d let him take her out for dinner but she’d insisted on going home to check on her dad. His bed had felt particularly empty after he’d spent the afternoon thinking he might convince her to come home with him.

Belle bit her lip, looking at him for a minute before speaking. “It would save me a lot of time if you watched the front. Almost everything is paid for already, it’s mostly just reading the cards and giving them to the right person. But it’s your weekend, Nick. Is this really what you want to be doing? I can’t imagine this is your favorite thing.

“You’re my favorite thing.” He pulled her closer, kissing her gently. Customer service was right next to personal secretary for Regina on his list of favorite jobs, but he’d do it if it meant making Belle’s weekend easier. “Show me your system, pet.”

It was seven hours of exhausting work in which he did his best to be nice to people and smile. His face hurt. His leg hurt. He kept hoping someone would complain just so he could stop being so pleasant but finally the last bouquet was picked up and Belle turned the sign to ‘closed.’

“Please tell me you don’t have to work tomorrow.” She looked exhausted; there hadn’t been time to even take a lunch break. They’d eaten bites of the pizza he’d had delivered between customers.

“No, the shop is closed tomorrow. And I promise I’ll be in class on Monday.” She popped open the cash register and started counting down the drawer.

“Good, because I happen to know that your bastard of a science teacher won’t accept any more excuses.” He waited patiently until she finished counting, locking away the money and reaching to turn off the first light, before tugging her close.

“Come home with me tonight, love. Please?” There were dark smudges under her eyes. If she came home with him he could at least make sure she slept. He could talk her into a hot bath and make her something to eat. And he could hold her for hours if he wanted.

“I want to say yes, but…” She stopped and shook her head. For a few seconds all he could hear was the sound of her slow breathing. “I can’t say no tonight, Nick. I’m going to be selfish and say yes.”

“You don’t have a selfish bone in your body, Belle.” He was relieved that he didn’t have to try and talk her into it.

The last thing Belle did was take the flowers meant for her mom out of the cooler. She took them with her as she locked the door and followed him to the car.

Breakfast wasn’t anything complicated, just eggs and toast. It took a frustrating amount of time to take it up the stairs, though, considering the mugs of tea and glasses of orange juice he didn’t want to spill, and the leg that was aching more than usual. His Belle, who had been sound asleep when he’d gone down to the kitchen, was now wandering his room in a t-shirt that barely skimmed her thighs. He was just in time to watch her bend over to inspect a book, and stayed as still as he could to watch her for a moment.

“It’s hard to serve you breakfast in bed when you’re not in bed.” He carried the tray over to the bedside table, glad to see he hadn’t sloshed any tea over the edge of the mugs.

“Good morning sweetheart.” Warm arms wrapped around his neck, her body pressed against his. He was tempted to ignore breakfast for a little while, to just touch her and make her forget everything else except him, but the eggs would get cold. For the moment his need to make sure she started the day with a good meal won out.

“You should have woken me, I could have helped. You made dinner last night. And ordered lunch, and brought me breakfast.” She’d fallen asleep on the sofa the night before while he’d been cooking. One minute she’d been explaining to him the difference between hard and soft water for cut flowers and the next she’d been curled up asleep. He’d woken her when he touched the scratch marks on her arm; a combination of thorns and the wire in the ribbons she used, she told him later when he rubbed them with an antiseptic.

“You needed your sleep, love.” She looked much better this morning, the dark circles gone and her eyes bright. “Besides, as your boyfriend it’s my job to spoil you.”

“You’ve never said that before.” The tea she’d been about to drink was forgotten as she stared at him.

“What, my plans to spoil you whenever possible?” It was ridiculous but he already had a Christmas present on order. He was also making summer holiday plans that were tentative until he knew if she could get away for a week or just a weekend.

“Boyfriend.”

“It’s a strange word to apply to myself but there doesn’t seem to be any other.” He didn’t remember the last time anyone had used the word regarding himself. Certainly not Mal; their relationship wasn’t like that. He was used to hearing the word used to describe sixteen-year-old boys.

“It sounds so…”

“Weird?” he offered. The English language was lacking; he’d actually looked up other options but had found old fashioned nonsense like suitor, words like lover that only described one aspect of their relationship, or the word boyfriend.

“No. Like if you’re dating someone then there’s the stuff you do by yourself and then there’s the times you see this person. But if you’re boyfriend and girlfriend then everything is all tangled together and you’re a couple. Like when you talk to Mary Margaret you know that she and David share everything and if she invites you to a party he’ll be there. Like it’s real.”

“We are a couple, and this is very real.” And in three weeks and four days it didn’t matter who knew it. He could tell everyone that she was his girl. She could tell anyone too; he knew that carrying the secret was hard. “I love you Belle.”

She set her mug down next to a plate of eggs. For a moment he was afraid that he’d said the wrong thing, gotten too serious, but then he found himself with a lap full of Belle. “I love you too.”

“Breakfast,” he half heartedly protested when she tugged at the bottom of his shirt. He’d slept only in pajama bottoms but had decided that it was better to cook without so much exposed skin.

“It will still be there after.” Changing tacks Belle took off her own shirt, or rather the shirt he’d loaned her the night before. He’d considered buying pajamas to keep for the nights he convinced her to stay, but he enjoyed looking at her in his own clothes better. It was a bonus that they smelled like her.

“After,” he agreed, tossing his shirt on the floor as well.

“Hey mom, there’s someone I want you to meet.” The cemetery was relatively quiet as Belle followed a well remembered path. Colette French was buried under a willow tree. Nick took in the dates, the last one a little more than seven years ago. Belle would have been eleven. When she laid the flowers against the stone only the name was visible.

“His name’s Nick, mom, and I love him.” She held his hand and leaned against his shoulder.

An hour later, after half a dozen stories and a little weeding they left together in his car. She had homework to catch up on, and used his desk, stopping to drink the tea he made her. Afterwards they made dinner together, and took the time to watch a movie before he drove her home.

On Monday she stopped by his classroom before school, just to let him know that she was there. She was smiling.

#verse: storybrooke high #storybrooke high verse #rumbelle fic #my fic #student!belle #teacher!gold

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greentreerealm · 6 years

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The Chipotle Ordering Guide and Masterpost.

So. Throughout my 3 years working with this company, I’ve considered making this... and ya know what. I’m in a mood. And I’ve got the time. Let’s go.

A. Line Etiquette 1 - Get off your phone. Period.

2 - Use your words. We’re excellent point-guessers; but please, it’s much easier if you speak. Really. Because that millimeter difference on the other side of the glass means I’m gonna put the wrong thing in your food, and guess what, I’m not gonna be upset when you get mad about it.

3 - Do. Not. Put. Your. Nasty. Ass. Hands. Over. The. Glass.

4 - Politeness. There is literally zero reason to be in-a-huff, or rude, or nasty, or unreasonable to any of the crew members. Zero. If you’re there for lunch, then most, if not all of those people have been there as early as 7am or 8am. If you’re there for dinner, those folks probably only arrived around 3pm or 4pm but they are also going to be there until 11pm at least. Be patient.

5 - LISTEN. We literally have a basic “script” of the entire line that we are speaking to each and individual customer. So PAY. ATTENTION. When we ask if you want something, actually take the .0002 seconds to listen to what you’re being asked so we can make your order correctly. 97% of order mistakes/errors are because we ask if the customer wants something, they say one thing and mean something else. Or they’re not paying attention, chatting with the person next to them, on their phone, or just pointing. In all of those cases, the customer has 0 excuse for getting upset.

6 - Know what you want. - You’ve spent how long in line? Your order should be ready to go by the time you get to the front. **DISCLAIMER** If you’re new, or an infrequent customer, please let the crew know, so we know to take our time and even help explain the menu to you. We’re here to try and make your experience as smooth as possible, and get you in and out quickly and efficiently. And if the line stresses you out, order online. There’s a separate section further down to cover the questions/concerns with that process.

7 - Portions - Yes the standard portion sizes are the same for all entrees. Most items are offered at 4oz increments (exception being Queso and Vinaigrette). That’s the equivalent to one of those small plastic side-cups we have; or one average-sized spoonful. That’s it. Calm your sh*t. Anything can be double-portioned for free except for meat, queso, and guac. Technically, anything beyond two portions of any item will also cost a dollar for each additional serving. So for those of you who get 4 scoops of rice and 3 scoops of beans, be glad you’re not getting charged an additional $3.

8 - Non-Entree Orders - If you’re just getting a drink, or chips n’ guac, you don’t need to wait in line. By all means, just go right up to the front and hop in-between orders! You really only need to wait in line if you’re getting an entree.

B. The Tortilla Station. 1 - Meal Options - We have: Burritos, Bowls, Salads, Tacos, Quesadillas, Kids Meals, Nachos, and Quesarritos. 1a - If you’re planning on getting a metric-f*ckton of food, either get a bowl or a double-wrap burrito. Otherwise, the tiny tortillas we have are going to tear. If not once, then 2 or 3 times. 1b - Salads are a bowl with lettuce on the bottom. That lettuce is supposed to replace the rice and beans in a bowl. So don’t be surprised or upset when you order a salad and we then go straight to meats. Also, just fyi, it is the exact. same. lettuce. at the end of the line, it is literally just cut into a different shape. 1c - Tacos come in a set of three, unless you specify a different number. That said, if you get tacos, that means each one gets 1/3 of a portion. Not a full portion of something in each taco. 1d - Quesadillas come as either just cheese, or a meat and a cheese. Some stores MIGHT let you put one more item in it. Most stores enforce the policy that “anything more than just meat and cheese, and you will be charged for a full burrito.” Additionally, we all highly recommend getting any cold or wet sides, on. the side. Otherwise, it is too messy and could literally damage our equipment if that moisture leaks onto the press. Please, just ask for it on the side. That said, most quesadillas with come with 1 or 2 complementary sides, like sour cream or hot salsa. Though, this is not universal. 1e - Kid’s meals are designed for children; but, anyone can order them. If you want something small and less expensive, that’s totally fine. BUT You need to respect and understand the limitations of this menu item. Kid’s meals come in 2 forms: small quesadilla which comes with a side of rice, and a side of beans (or two salsa sides); or build-your-own tacos which comes with 2 taco shells and 3 sides of. the. entire. line. So if you wasted all 3 sides on rice, beans, and meat, that’s it. It’ll be a dollar extra if you want anything from the cold side. Typically, it’s good to balance a meat, and two sides from the salsa side. Or even all 3 from the salsa/cold side. But just know, the kid’s meals do not come with more than that. They are, in fact, for children. 1f - Nachos are a fairly new secret menu item. Basically it’s similar to the way a salad works. Instead of rice and beans, you start with a bag of chips on the bottom of the bowl. You will still be charged for a bag of chips with your order. They’re just at the bottom of the bowl instead of in a bag. And yes, you’re supposed to skip rice and beans with these as well. 1g - If there’s a line, don’t get a f*cking quesarrito.

2 - Rices - We have White Rice and Brown Rice. They. Are. Both. Cilantro. Lime. I do understand our menu panels are not super helpful with that bit. The difference is white rice is cooked with more oil and prepared with more salt. Our brown rice, is a bit healthier. Also, it is not dirty rice. It is not fried rice. It is not refried rice. It is not yellow rice. We literally just asked you “White or brown?”

3 - Beans - We have Black Beans and Pinto Beans. Not Red Beans (Because in different places, “red beans” can be applied to both types). Not refried beans. Not indian beans. Not yellow beans. And no, neither beans have any meat in them, they are both totally veg.

4 - Fajitas - Sauteed peppers and onions, seasoned with oregano and salt. Free with any entree. Please tell us you want them before we get to meat. And DEFINITELY before getting to salsa.

5 - The Meats - We have: Chicken, Steak, Barbacoa, Carnitas, and Sofritas. The Chorizo was discontinued after the release of Queso. You might find some stores still offering it, as they are trying to clear out what was stored at the distributors; though by now, it’s not likely. 5a - Say it with me slowly: Bar-Buh-Co-Uh. Not barbaCOLA, Not BarBOCA. The Barbacoa is shredded beef. The Carnitas is pulled/shredded pork. And our Sofritas is a brazed/shredded tofu. 5b - The order of least-spicy to most-spicy is as follows: Carnitas - No spice what-so-ever. Sofritas & Chicken - both have light-medium spice respectively. Barbacoa - pretty spicy. Steak - the spiciest meat, though still tamer than our hot salsa. 5c - Double meat costs extra. Corporate policy. And if that standard 4oz portion isn’t good enough for you, then don’t complain about the extra cost. Period. We literally don’t care if “another store gives you more.” Respect our policies, you are a guest. And no, contrary to popular belief, the customer is not always right. 5d - You can get half-n-half of two protein/meat options. But that means you will get 2oz of each. Not a full scoop. If you do this, you will get charged for the more expensive of the two choices. (ex: half-chicken, half-steak = price of a steak bowl).

6 - Queso - It’s new, it’s a bit weird. And quite honestly, when it was first released, they had not solidified the recipe. Stores were getting different variations of the same stuff on a semi-daily basis. Now though, things have seemed to calmed down and they’re sticking to something that actually works pretty well. It is a cheese sauce, with a sofritas base, and incorporates ingredients from our Medium Green and Hot tomatillo salsas. It does cost extra. All restaurants now have a little placard on their line explaining the new costs. Also, the extra costs are listed on a giant menu board above the line. (personally, I feel the queso tastes best in an entree rather than just on the side)

C. The Salsa Station 1 - Mild, Medium, or Hot? - If you say “no thanks” then we are moving on to Sour Cream and Cheese. So please pay attention. Really. Cannot stress this enough. 1a - Mild is the tomato salsa. Yes, it’s a salsa. Yes there are (usually) some jalepenos in it, so there is still a small kick. 1b - Medium green and the Red hot are the two tomatillo salsas. Consequently, if you ask for the “red salsa” we assume the red hot tomatillo salsa. Do not say “red” if you mean the mild. Yes, it’s technically ‘red’ in color; but semantics is literally everything here. 1c - We technically have 4 salsas. (FOUR?! WHAT?!) Yes. The. Corn. Is. A. Salsa. It has a medium spice; therefore, when we ask “Mild, Medium, or Hot?” it is encompassed in that ‘Medium’ category.

2 - Sour Cream or Cheese? - First of all, it’s sour cream. SOUR. CREAM. It is not: marshmallow, cream cheese, yogurt, vanilla, mayonnaise, nor cool whip. Like, where do you even think you are? 2b - It’s cheese. It’s just shredded cheese. It’s not noodles. We do not offer noodles at a Mexican Restaurant. 2c - As we do not have spoons for cheese, the standard portion size of 4oz is measured by a ‘three-finger pinch.’ If that’s not enough, please just ask; but understand, technically extra cheese beyond two portions should cost you an additional dollar.

3 - Guacamole / “Guac” - We no longer have to tell you it costs extra. This is because, similar to the Queso, there are now placards on the glass directly in front of you explaining the additional costs. So, the recurring theme: Pay. Attention. 3a - It comes in the same portion size as everything else. 4 ounces. If you want double, then you’re going to pay double. 3b - If you do not order a meat or sofritas, yes it is free. BUT If you order it on your entree and then again on the side, you will be charged for it. Also, while Sofritas is a vegan option, it is still one of our major proteins and does not constitute free guac. 3c - With the rollout of queso and our new “large” side-cups, you can technically order ‘large guac.’ You will then be charged for 2 sides of guac. BUT PLEASE TAKE NOTE: The “Large” side cup offers 6oz. A regular side cup is 4oz. Which means, it’s smarter to just order two sides of guac, and get a full 8oz instead of paying for the novelty of a large side-cup and only getting 6oz. 3d - In Chipotle’s effort to serve non-GMO, fresh, locally-sourced food, we often get cases of avocados that are either under- or over-ripe. When this happens, the guacamole no longer keeps that bright lime-green color. Often, especially with over-ripe avocados, the inside of the avocados are yellow, or even slightly brown. Even if only a few avocados out of a case are in this condition, in can discolor the entire batch of guac. That said, the color does not affect the taste; nor is it any less fresh than any other day. All guac is made fresh every single morning. The slight browning after it’s been mashed is called “oxidization” it’s the same process that happens to the inside of an apple if it’s exposed to the air for longer than 5 minutes.

4 - Lettuce - Many stores may not offer this to you directly. Why? Because that shredded lettuce is supposed to be saved for tacos only. That said, by all means, if you want it, order it. It also is served with a ‘three-finger-pinch’; so, don’t get upset if you’re not served an entire fistful of lettuce. And yes, all of it is cut fresh every single morning.

D. The Cashier (and Their Expo) 1 - Expediter “Expo” - Typically seen during the two peak hours of the day (12pm-1pm and 6pm-7pm), this person stands between salsa and the cashier. Their main responsibility is to communicate your order to the cashier and package your order with all its parts. Their typical spiel is: “Any chips or drinks with your order?” Or "Anything to drink or chips with that today?” Or something similar. THIS. IS. YOUR. MOMENT. Like this is your exact chance to say any and all sides you want with your order. Nothing peeves us more than “No, but can I get a water cup?” or “No thanks, can I get chips and salsa?” Like. WHAT TF DID I JUST ASK YOU?! So again, in our running theme: PAY. ATTENTION.

2 - Chips - All chips are made fresh every morning. They literally go stale after a full day, if they seem “stale” then they were just under-cooked. We cannot/do not serve stale chips. We now have two sizes: Regular (4oz) the same we’ve always had, and Large (6oz). We cannot serve kid’s chips unless it is for a kid’s meal. If some stores do this, they will typically add a $1 charge for the additional side of kid’s chips.

3 - Drinks - We have Fountain Sodas (Coke Products); bottled Nantucket Nectars, bottled water, and bottled Izze carbonated juices. Most stores offer the following flavors: Pomegranate Cherry, Apple, Pineapple Orange Banana, and Peach Orange Nantucket Nectars; and then Clementine, Blackberry, and Grapefruit Izze’s. Some stores may vary.

4 - Kid’s Meal Sides - All kid’s meals come with a chips or fruit. The kid’s chips are 2oz. The fruit is typically one of three things: clementine oranges, grapes, or a packet of blueberries. The fruit options change as they become available. Other locations may offer different fruit options. 4b - All kid’s meals also come with one of the following drinks: white milk, chocolate milk, apple juice, or small cup for soda. *THIS IS THE ONLY INSTANCE A WATER CUP MAY BE USED FOR SODA.*

5 - Gift Cards - Yes, we offer gift cards. They’re particularly popular during the holiday season. If you purchase them with a credit/debit card, please confirm that they were fully paid for and activated. Too often, customers in a hurry will walk away before their credit card cleared our computer; and if that transaction declines, they gift an inactive card with $0 balance. Leading to a bad time for everyone. So please, when you purchase gift cards with a credit/debit card, make sure it clears before you leave. This issue doesn’t happen if the cards are paid for with cash.

E. Dining Room Etiquette 1 - CLEAN. UP. AFTER. YOURSELF. - Pretty self-explanatory. But seriously people. Take your tabasco bottles back to the drink station. Throw your trash away. It’s common sense. Ya’ll people disgusting animals sometimes.

2 - Tabasco Bottles - These are not available for sale; and, they are most certainly not available for theft!! The reason you can’t seem to find any, is because people decide to pocket them. Daily. Really folks? You’re better than that.

3 - WATER CUPS - Most times, it’s grown-ass people trying to sneak this. Water cups are for water. only. If we catch you with soda, you can either throw it out and get water, or come up to the register and pay for a soda. If we catch you twice, you will be forced to either pay for a soda or leave the restaurant. If you are a constant repeat offender, we may reserve the right to not serve you. Yes. That’s right. At that point you are a thief; and, have lost the trust of the company. While it is a minor theft, it is stealing nonetheless. *P.s. you ain’t slick tryna get lemonade in that either. We see you.

4 - Children - If they are well-behaved, beautiful. Wonderful. Enjoy that tiny quesadilla and apple juice box! HOWEVER. If they are screaming, please either tame or remove them. Additionally, our dining room is NOT a jungle-gym. Please keep your children from running all over the place, from climbing onto other guests’ chairs, and if-applicable, from climbing on the window ledges and getting their tiny sticky handprints all over our windows. Thank you.

F. Ordering Online or Via Mobile App 1 - Second Make-Line - Typically, for the lunch and dinner rushes, a separate make-line is opened up for take-out orders only. Though, in the early morning, midday, and after 8pm, this line is closed.

2 - Punctuality - Typically, orders are began roughly 15 minutes before their scheduled pickup time. That way, longer orders can be completed in time for their scheduled pickup time. That said, if you place an order at noon for a 12:15 pickup time, do not arrive at 12:05. Your order will not be ready. Consequently, do not pick it up at 12:45. Your order will be cold. In both situations, the customer does not have the right to complain.

3 - Extras - Our online and mobile app does fairly well to include extras, half-portions, and any sides for your order. However, if there is something you want included in the order that isn’t listed, you can dedicate a portion of the “name” on the ticket to your extra note. Also, please make sure to include everything in your order so it can be ready. It is always a bit perturbing to make additional sides for orders that should already be completed and ready to hand out.

4 - Payment - We do offer two options for payment. The more common option is to pre-pay via credit or debit card. There is a second option, to ‘pay-at-pickup’ however; this option is only available if you create an account on the website. So, if you don’t want to be forced to pre-pay with a card, take the extra 2 seconds to make a quick account. It is worth the hassle.

5 - Phone Orders - We can no longer accept orders over the phone. We no longer receive the fax forms or other sheets to take orders over the phone. Additionally, it wastes too much of an employee’s time to answer the phone, find a spare sheet of paper and writing utensil, and sit down to listen to you scramble over yourself trying to place an order of questionable coherency. This is a fast-paced restaurant, and that person probably has 6 other online orders to make. Place it through the app or website like everyone else. And if you say ‘but i’m driving’ get off your phone. Like seriously.

6 - Ordering for Multiple People - Do not place an online order for more than 4-6 people. Really. The ticket that prints out is ridiculous and orders can very easily fall prey to being incorrectly prepared. Additionally, if your order is deemed unreasonably long (Typically 20 or more orders) the restaurant has the right to call you and deny the order. At that point, it is considered a catering order and requires 24-hr notice.

G. Catering Yes, we do it. It requires 24-hr notice. Do not call the store to coordinate it. Call 1.800.Chipotle and they will sort you out. (Also, yes, we know the ‘E’ in Chipotle is an extra digit, it’s no big deal). And please, let us handle everything. There is literally zero need to try and micro-manage your order. Furthermore, make sure that whoever is picking up the order has a large enough vehicle for transportation. The worst is when someone arrives in a 2-door, no-trunk, smartcar-lookin-thing to pick up a catering for 60 people.

So that’s it. Well... most of it anyway. I’m sure there’s more minutia that I didn’t cover; but, quite honestly, that’s just about everything. To my fellow chipotle crew, I salute you. And to all the customers: regulars, newbies, young and old, please, make all our lives easier and pay attention; be kind; and have a great day.

#Chipotle #Chipotle mexican grill #burrito #burrito bowl #bowl #rice #beans #meat #chicken #steak #cheese #guac #lettuce #salsa #tacos #queso #quesarrito #Chipotle crew #Chipotle managers

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thisislizheather · 5 years

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July Jiffs 2019

So technically the end of August is the appropriate time to start any and all Halloween/autumn talk (I think I made up that rule, but it feels right), so I’ll respect that and wait. Just know that I’m inwardly filling up with joy in anticipation of the best time of the year. Here’s what went down this month!

I made a list of some of my favourite summer vacation-y movies that I like to watch to pass the ungodly slow summer hours.

I read and reviewed the book Tiny Beautiful Things by Cheryl Strayed (the woman who wrote Wild).

We had a small party for July 4th and it was the best. Here’s what I made and loved: Panzanella Salad with Fresh Mozzarella (I used the How Sweet Eats recipe, but added mozzarella and omitted the corn and avocado - I also made the croutons the Ree Drummond way, because that’s the tastiest way), Spinach Bacon & Artichoke Stuffed Mushrooms (because they’re so delicious I want to scream), I used bell peppers as the bowls for holding the ranch for the vegetables, Slow Cooker Ribs, Eggplant Lasagna (I can’t remember the recipe I used, but it was pretty basic), Peanut Butter & Nutella Cheesecake Bars (this was the second time I’ve made these and it’s a perfect dessert to make a night or two before so that it can really set up), Blueberry Lemon Bread, and a charcuterie board (which is like assembling food art & I love it).

My favourite fruit/vegetable season is the end of summer mainly because of the fresh tomatoes and corn, so I can’t wait to try some of these corn dishes available in NYC right now. Although I don’t know how any of them are going to compete with the corn gnocchi at Park Avenue Summer. (I just looked and there’s also a sweet corn agnolotti with black summer truffles on the menu now too, so things just got interesting.)

Jenn sent me a link to this lovely poem Perhaps the World Ends Here by Joy Harjo that I just love.

I watched the AOC documentary Knock Down The House on Netflix and it’s so, so good. Cried at the ending.

I went on Nathan’s podcast to talk about dogs, cheating and movies.

I went for lunch at the cafe at Lilia in Brooklyn and it was ONLY AVERAGE. So that was disappointing. Maybe I ordered badly? I got the prosciutto, parmigiano butter, balsamic mustard sandwich - and even though it looks great (love whole grain mustard), it was really just too bready and not very flavourful.

Above Photo: Prosciutto, parmigiano butter, balsamic mustard sandwich at Lilia Cafe, Brooklyn

I saw Midsommar (by the same guy who did Hereditary last year) and I really liked it. Some parts are just unnecessarily graphic (and the slow motion shots of this stuff are insane to watch), but the plot was great. Love an original movie.

Watched the entirety of Champions on Netflix and it really bums me out that it got cancelled, it was a really fun show.

Made this chocolate chunk coconut banana bread and it was goooooood.

I visited the new TWA Hotel at JFK and wrote about it over here.

So excited to hear that there will be three more seasons of Big Mouth!

I also rewatched Dante’s Peak (still a great movie) and Twister (again, it holds up). I think I was in a natural disaster kinda mood that week.

Do you remember experiencing or hearing about the ride Kongfrontation at Universal Studios in Florida? I’ve only ever heard of it, but it seems like it was probably the best ride that ever existed at that park. I hate how most ride these days are just 3D screens with no real interaction or animatronics, it’s bullshit.

Fucking obsessed with this strawberry lemonade kombucha that’s apparently only available at Trader Joe’s. I thought their gingerade was the best flavour, but now I have to reassess everything. (Also tried the “watermelon wonder” but it’s pure trash.)

Some songs that I can’t stop listening to: You Need To Calm Down by Taylor Swift, Blow Your Mind by Dua Lipa, Everybody by Elliphant feat. Azealia Banks, Boys by Lizzo, Let Me Go by Hailee Steinfeld & Alesso feat. Florida Georgia Line & watt, Doin’ Time by Lana Del Ray, We Were Young by Petit Biscuit feat. JP Cooper, Calma (Remix) by Pedro Capo & Farruko

Apparently I can’t get enough of Bill Hader.

I refuse to shut up about how great the (square bottle) nail polishes are at Urban Outfitters. They’ve been consistently great for years. I’ve been wearing their neon pink Hot Tub off and on for at least five years, and they keep putting out wicked new colours. There’s almost always a 3 for $10 deal and recently I got Coffee Creamer, Sun Bunny & Optic White and they’re BEAUTIFUL.

It’s currently Restaurant Week again (it’s on until August 16th), so of course I went back to The Dutch for their beautiful wagyu steak tartare. I also had the corn cappelletti with chanterelle mushrooms and marjoram that was heavenly.

Above Photo: Wagyu steak tartare, The Dutch, NYC

Above Photo: Corn cappelletti, The Dutch, NYC

I saw The Farewell and it’s everything I wanted it to be and more! Definitely go see it. It also reminded me of this beautiful song that I had to sing for a competition once years ago, Caro Mio Ben.

There’s a deal with ClassPass where you can use the service for free for two weeks, so I tried it and it’s not that great. It’s just too expensive to justify having it when I already have a monthly gym membership somewhere else. I did try an aqua cycling class through Aqua Studio during the free trial and it was… only okay. I mean, it’s fun and great to be in the salt water, but it wasn’t all that challenging as a workout.

I wasn’t planning on buying it, but I tried it, loved it, so had to buy it: Glossier’s Brow Flick. I’m still learning how to use it properly, but so far I’m really into it. It inspired this eyebrow products video that I posted last week.

I saw Toy Story 4 and I really hope this is the final one they make because the ending was so good. That’s all I’ll say. Quality series of movies, right here.

Some friends of mine recently opened up a small, late night food place called Foodstruck in Astoria and the food is really good. They’ve just opened, so they’re still figuring out their hours but I think they’re catering to the late night crowd, especially servers/bartenders who get off work late. Check out some of the food specials from this past week.

Above Photo: Burger with gruyere, onion marmalade, sun dried tomatoes & a rosemary garlic butter on a potato bun

Above Photo: Fried boneless chicken thighs with a garlic soy tamarind glaze

Above Photo: Fried chicken sandwich with a spicy mayo, cheese sauce & pickles on a potato bun

My too-kind friend Irene got us a housewarming gift of a Diptyque candle (in eucalyptus) and somehow it’s still going after three months of daily use, which is incredible. Do not look up how expensive this candle is.

I watched To All The Boys I’ve Loved Before on Netflix and really liked it! Especially the hot tub scene. But let’s not get into it. I double-checked to make sure they’re both over 21 and they are, so all’s good.

Made this pappardelle pasta with mushroom ragu when Nathan was out of town (I like to get my mushroom recipes in when he’s gone) and it’s definitely going on my favourite-dinner-recipes list.

I ate at Misi in Brooklyn because I’ve wanted to go for ages and the pasta was solid as hell, I’d definitely go back. We had the charred peppers, marjoram, and whipped ricotta crostini, the corzetti with marinated sungold (peeled) tomatoes, garlic, pecorino & summer herbs (have you ever eaten a PEELED tomato? It almost feels wrong. The good kind of wrong), the strangozzi with pork sugo, nutmeg and parmigiana and for dessert we had the strawberries and cream gelato (it was a special that night) and the espresso gelato. Everything was so crazy good. The service was fantastic and the space is huge. Is it better than Lilia or L'Artusi (pasta-wise)? Ugh, that's such a hard question. It's really good. I'll have to revisit to get more intel to make a final decision on that.

I went to Coney Island with Irene and it was great, as it always should be.

I visited the Profundo Day Club (mainly to get my ass in a pool) earlier this month, and I highly doubt that I’ll return. Mostly because even though the pool was nice (small, but nice) and refreshing, the blaring house music in the middle of the day was a little excessive. There’s also a disco ball above the pool itself. And a unicorn floatie that drifts around the water. And waitresses who shoot sparklers off when someone buys a bottle of liquor. It’s… not for me, let’s say. And the cheapest pass was $70 (tax included), which is waaaay too expensive for Queens. Let’s be real.

There’s a new season of Comedians In Cars Getting Coffee and the Martin Short episode is just lovely. It almost killed me when he was talking about when he bought his house and said, “We bought it in 1986” even though his wife passed away years ago. Am I being ridiculous in thinking that him using the word “we” is so sad and sweet and nice? Or maybe that’s a normal thing to say and I’d melt at anything to come out of his mouth. And while it was a good episode, I got so fucking sick of all the filler shots of coffee being brewed, coffee being poured into a cup, beans being tossed in a can, flowers sitting in vases - for fuck sake JUST TALK TO MARTIN SHORT AND SHOW ME THAT. Annoying as hell.

Nathan and I started watching season three of Stranger Things and… it’s not good? We saw all of the first season, which was pretty good. Attempted season two and never finished it because it became boring. And last week, we watched the first couple episodes of season three and I think we’ve silently agreed on just stopping it altogether. And look, I’m happy other people like it, but it’s just not for me. Demogorgons are too close to being dragons, maybe that’s why I can’t care about them?

I like to go to at least one baseball game each season, so I went to a Mets game last weekend and got this beauty that was the giveaway (below) since it was the 50th anniversary of the moon landing.

Honestly, this bobblehead makes me so happy for some reason. I love going to Citi Field especially ‘cause the food is always so good. We got the filet mignon steak sandwich from the aptly named Pat LaFrieda’s Original Filet Mignon Steak Sandwich, incredible fries from Box Frites, souvenir cups & drinks from Effen Vodka Bar, mozzarella sticks from Big Mozz, and chips & queso with ginger lime margaritas from Cantina.

Above Photo: Pat LaFrieda’s filet mignon steak sandwich, Citi Field

Above Photo: Fries with parmesan ranch and cheese sauce from Box Frites, Citi Field

Two new things that I’m going to start doing:

1. Buying less things off of Amazon. If there’s an alternative, independently run company that I can find the item at (and if the price isn’t wildly more expensive) then I’ll shop there instead. Every new thing I hear about Amazon makes me shudder, and I hate that it’s become my default place for me to buy anything.

2. If a store/restaurant is cashless (ie. credit cards only), then I’ll refuse to shop there. It’s insane that this isn’t illegal everywhere yet. I’m so sick of it and cash should be accepted everywhere, it’s nuts that I even need to say that. (I was excited to have lunch at Ole & Steen in Union Square for lunch the other day, but they’re “cashfree” so fuck them!)

Some things that I’m looking forward to doing this month: I’ve already sent in my email requesting tickets for Saturday Night Live (you can only request tickets during the entire month of August), I can’t wait to see Scary Stories To Tell In The Dark with Layla, there’s a tomato gelato that I want to try that sounds either awful or life-affirming, going on our anniversary trip at the end of the month, excited for a Canyon Creek caesar salad with Harmeet, planning on going to the CNE with my mom (haven’t done this in years), going to two weddings (!!) and I love weddings, being in a pool with Marla and a bunch of our kids, and taking advantage of a few more Restaurant Week specials. Excited for the last month of trash weather!

#Liz Heather #Nathan Macintosh #July Jiffs 2019 #monthly roundup #summer #NYC #best of NYC #best summer #Positive Anger

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pixienoms · 5 years

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When I travel, I do my absolute best to eat what is offered regionally and what the areas are known for – this is especially true when I travel internationally. I just returned from Scotland, where I tried my absolute best to eat more than my stomach could ever hold. I’ve eaten things I never thought I would’ve eaten, I’ve changed my mind about certain foods, and I had the chance to taste something I’ve been dreaming about eating for years. So, here’s some of the highlights of what I’ve consumed while in Scotland!

First, I have to talk about the Arbroath smokie. This is a smoked haddock that is salted and dried overnight before being smoked in a semi-sealed barrel over a hot fire. It’s a specialty that the town of Arbroath is known for and the methods used to create this date back to the 1800s. I have always wanted to try this since I first saw it on a video that was showcasing various foods from around the world. I love seafood and fish, so this sounded like something I would really enjoy…and I was not disappointed.

Arbroath is a beautiful town on the coast and there are a lot of shops or smokeries that sell the smokie. My friend, Kate, and I were able to buy some and have them for dinner that night. They are delicious without a heavy smoke flavor, they’re not too salty, they’re not super dry, and everything about them is perfect. Just watch out for the little bones since this is served mostly whole with the bones still in it. My only regret is that I wasn’t able to bring any of them home due to a blunder of improper storage while we were traveling around. PS – the smoked salmon we got along with the smokie was absolute perfection.

The next food that I fell in love with was cullen skink. When I first saw this, it was an offering at a pub and inn built in 1739 along Findhorn Bay. The menu didn’t say much aside from it was a soup and the name gives no hints to what it might be, but I wanted to try it – especially after having spent a few hours in some cold rain while beach combing for treasures. I honestly wasn’t sure what to expect.

Turns out, it’s a soup with smoked haddock, onions, and potatoes as well as some herbs and seasoning, but very lightly so as not to overshadow the other ingredients. It’s also thickened with mashed potatoes that are stirred in. It’s simple and something that might seem like outdated home cooking, but it was perfection. Filling, delicious, tasty, comforting, and warming – I’m officially obsessed with cullen skink and am currently trying to find smoked haddock where I live so I can make this as soon as possible.

I had cullen skink days later at a restaurant and the broth was thickened with cream instead of mashed potatoes. It wasn’t as delicious as it was compared to the first place I had it, but still tasty.

It’s time to talk about haggis. I will freely admit that the idea of what haggis is and how it’s portrayed in America really does this food a disservice. I was so completely put off by the idea of it that I didn’t want to try it. My friend Kate convinced me to give it a try and it turns out I love it.

We had haggis in a variety of different ways – fried into bon bons for appetizers, as a topping for nachos, I had it traditionally served with neeps and tatties (turnips and potatoes) and gravy all over in a pub that was built in 1705, and my friend even had a massive slice on it served on a burger in that same pub.

I’ve heard about Nando’s (Peri Peri Chicken) being talked about a ton on social media. So while I was in the UK, I had to try it. They have a nearly overwhelming amount of ways to have their chicken served up as well as numerous sauces in various degrees of spice to pick from and taste. I did my best to try them all and had a few favorites.

In my opinion, it was delicious food and the chicken was tasty as was their variety of sauces…but I think I’m missing what the obsession is about. I don’t think it’s something I’d go out of my way to eat – especially since there are a vast variety of other places to pick from and limited time for me while on vacation there.

Another thing that was hit or miss for me was gammon steak. It’s a dry salted or brined piece of ham that’s usually served with eggs, chips (fries), and other bits for a meal. I had it at a restaurant and it was too salty to eat – so overly salty that nothing helped to tame down the assault on my tongue. I had it again later on and loved it since it wasn’t overly salty. Would I give it a try again? It depends on the situation. If I’m at a restaurant, I would more likely choose something else from the menu. If someone makes it for me at their home, I’d happily eat it.

One of the few baked treats that I purchased and enjoyed was an empire biscuit. I never had or heard about these before! It’s basically two shortbread cookies with cherry or some other berry/fruit jam sandwiched between them, topped with an icing and a glacé cherry on top. It was tender, crumbly, not overly sweet, and delicious with hot coffee.

During my trip, I had Scottish smoked or cured salmon in a variety of ways – in sandwiches, topping salads, as it’s own dish served with rye crackers, and so much more. I love salmon and it’s one of my favorite fishes to eat, so to have it so fresh and done in various ways that different restaurants serve it was delightful to me.

It’s no surprise that people in the UK love their chips…So much so that Chinese restaurants offer up salt and pepper chips! I was surprised to see this as it’s not something I’ve ever seen offered anywhere else, but it’s delicious! Just like salt and pepper prawns/shrimp or chicken, it’s fried chips that’s then tossed with salt and sliced hot peppers. Chips was also served with lasagna – something else that I’ve never seen before, but Kate made sure to inform me that if there was no chips with lasagna, there would be riots and the restaurant would be put out of business.

Of course, I had fish and chips! The restaurant that I chose to eat this ate served up fish the size of my forearm from elbow to wrist. I tried my best to eat it all, and couldn’t. But it was still delicious and everything you thought it would be with a light, crispy batter that held the malt vinegar in a way that didn’t make it super soggy.

To end this on a sweet note…I had a soft-served ice cream cone with a flake bar. It’s a personal favorite of mine and always a must when I travel to Europe.

For the sake of length, I didn’t get into all the packaged snacks, sweets, and beverages that I had on this trip. Maybe that can be a different write up if anyone is interested in knowing my opinions on what I did have.

To sum this all up, very delicious food was had. Some meh food was had. I have new food obsessions. I have many food recipes I want to try and make to fit the ingredients available to me locally. But mainly everyone should give something a try…even if they think they don’t like it. Especially if it’s a regional specialty because you’ll be surprised that when food is done traditionally, it’s something completely different compared to when it’s made elsewhere in the world. Also an idea of something is not actually representative to how it tastes. I’m sorry for ever being repulsed by you, Haggis!

Culinary Adventures: Eating Around Scotland. When I travel, I do my absolute best to eat what is offered regionally and what the areas are known for - this is especially true when I travel internationally.

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tenortower6-blog · 5 years

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Pochito, Por Favor, Mascot!

Sandwich and carb lovers, gather round. When I heard that Pochito, the popular Chilean food stall from Ramsgate Markets had opened up their very own eatery in Mascot I put it on the top of my list to visit. There's a range of classic Chilean sandwiches and Chilean empanadas!

Pochito's mother and daughter team Patricia and Paulina Bustamante come from an extended family that all work in the food industry. Paulina says, "My parents and I emigrated to Australia in the late 80's. My mum grew up in Chilean restaurants, delis, and butcher shops. She is the aunty in the family you know when you come over to her house you will get a great feed with food constantly flowing out of the kitchen."

For those of you unfamiliar with Chilean cuisine Paulina explains, "Most people think Chilean food is Mexican food with tamales and burritos and our food is spicy. Our food is actually not spicy and we don't use much chile at all. People may not know Chilean food is all about great produce, we have some of the best seafood!".

Monica and I both share an unabiding love of a sandwich (don't get us started on Liz Lemon and the Sandwich Day episode of 30 Rock) so I knew exactly who to visit Pochito with.

"The sandwich in Chile is part of the nation and part of the culture. If you ever go to Santiago there is a sandwich shop (Sangucheria) along most of the streets. Chileans love their bread, we have several different sorts of bread which we will always have on the table for breakfast, lunch, dinner and 'once' afternoon tea. Sandwiches are the combination of what we love and enjoy, pork/steak, avocado, mayonnaise (a key ingredient in any sandwich and in any Chilean household)," says Paulina.

When I pull up and walk inside I all the patrons appear to be South American which is a good sign (Monica and I are the only non South Americans). It's a small cafe with a few outdoor tables and some indoor share and single tables and ordering is done at the counter.

Pochito means a moment of post prandial bliss where body and mind are in a happy-drowsy state after a satisfying meal. And yes carbs on a cold and windy winter's day help enormously in that regard.

Mote con Huesillo $8

Monica leaves it up to me to order because we share food brains-we both want to eat the same things. We share a Mote con Huesillo drink, one of the drinks I tried and loved in Chile. It's a peach drink scented with cinnamon with barley at the bottom and a whole sun dried poached peach in it. It's not overly sweet which I like and it's fruity. I think this would be delicious both hot and cold-hot would be a little mulled wine-ish.

Traditional beef pino emapanada $6

We've basically ordered one of almost everything on the menu. We start with the empanadas (and a warning: they do sell out quickly because they are popular). The most popular is the beef empanada with a baked pastry and filled with saucy spiced beef mince, onion, olive and egg. It's warming and delicious especially the filling.

Four cheese empanada $5

I have to say I love deep fried empanadas a bit more than the baked one because hello deep fried! These are made using a different pastry and we try the four cheese one (cheddar, mozzarella, parmesan and feta), all gooey deliciousness especially when you add a little hot sauce to it for a bit of kick.

Garlic chilli prawn and cheese empanada $7

The prawn and cheese fried empanada has some garlic and chilli in it as well as tasty, chopped prawn mixture. Next time I'll ask for a bit of pebre (coriander, tomato, onion and garlic salsa) on the side too.

Lomito $12

If the beef empanada is the classic empanada, the lomito is the classic sandwich. So what makes a good lomito? "A good lomito starts with the pork. The pork has to be full of flavour, tender and juicy. There's nothing worst then biting into a dry lomito and having to add condiments like mustard," says Paulina. Indeed, their lomito has the softest melt in the mouth oven roasted pork, smashed avocado, tomato, mayonnaise and pebre on a milk bun it is a perfect mix of meat, salad and bread.

Completo Original $13

There are two completo hot dogs, the original one and an Italian version and we went for the original. The original has a juicy smoked pork frankfurt sausage with sauerkraut, smashed avocado, tomato and mayonnaise. We adore this combination as the sauerkraut and avocado gives the rich sausage a necessary lightness and tang. Paulina explains, "Avocado is life in Chile, and we put it on everything even before the hipsters knew about smashed avo on toast. Avocado is used on most of our sandwiches and even our national hotdog 'El completo'".

Choripan $8

The choripan is a simple but delicious hot dog filled with a grilled South American chorizo and pebre on a long roll. It's tasty but I think out of the three sandwiches we really loved the lomito and the complete original the best because of the salad component.

Barros Jarpa $8

"What do you think that is?" Monica says eyeing the sandwich the woman next to us is eating. After a quick discussion ("Should we get it?" "Yes, we'll take leftovers home to the boys") we head back to the counter to order it along with another sandwich. The soft, warm milk bun is filled with ham off the bone and melted cheese. It's simple but done well and although we've eaten a lot we eagerly finish our quarter portions.

Chemilico $10

We were just going to have a bite of this. And that Dear Reader is how we ended up convincing ourselves to order the Chemilico too. It's lean rump minute steak, plenty of grilled onion, a free range fried egg on a soft milk bun. The beef is very tender and this is such a tasty breakfast sandwich with a runny yolked egg that spurts out the yolk. "That's very suggestive!" I say.

Sopapilla $2 and Sopaipilla Pasada $5

I have so many memories of eating sopapillas aka pumpkin fritters. There's a salty version as well as a sweet version in a citrus sauce. I like both because they remind me of my travels to Chile. The dessert version isn't overly sweet or citrusy but balanced quite nicely.

Calzone rotos $2 and Alfajore $4

It's time for house made sweets and there are two on the counter, a calzone rotos, a biscuit dough that is deep fried with lemon zest. The name means "broken undies" and I guess they are twisted undies. I like the alfajore shortbread sandwich filled with dulce de leche in the centre. It's perfect with a cup of tea.

Tres leches cake $8

The tres leches or three milks cake is a sweet, milk soaked sponge. Although South American sweets can be very sweet, I liked that this wasn't overly sweet. There is a layer of fluffy coconut cream on top, berries and edible flowers.

Before we know it, it's 3pm and it's time for them to close. But then people keep streaming in wanting empanadas and food and they accommodate them. We can see why they got so busy that they didn't have time to go back to the markets.

So tell me Dear Reader, Have you ever tried Chilean food? Do you ever see something that someone else is eating and order it? Are you a sandwich lover?

This meal was independently paid for.

1021 Botany Rd, Mascot NSW 2020 Monday & Tuesday closed Wednesday to Friday 8:30am–3pm Saturday 9am–4:30pm Sunday 9am–3pm Phone: 0412 603 100 facebook.com/pochitosydney/

Source: https://www.notquitenigella.com/2019/07/16/pochito-mascot-chilean/

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

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tyleroakley-obsessed · 5 years

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Ed. Note: If you’re looking for healthy food in Memphis, contributor Stacey has started a list of places to eat healthy, with a focus on salads that aren’t boring, that are filling, and most importantly, delicious. This isn’t everywhere to get a great salad, of course. If you have favorites, please put them in the comments! I like to think of salads as nachos made with lettuce instead of chips. Doesn’t that sound nice? But really, I could – and should — eat a salad every day, and I almost always end up wracking my brain trying to remember who has a good one. Now I’ve made this lovely list of my tried-and-true go-to salads, so all of us to can refer to it as needed. Chicken Salad Salad at Edge Alley Edge Alley is one of my favorite places to get a salad. They have several good ones to choose from, they have awesome window seating and best of all, I get to have a second coffee of the day. (Carbonated cold brew FTW.) I really like the Shrimp Cobb (below) but lately the Chicken Salad Salad ($8) has been my go to. It’s a tad heartier and has great flavor. All of the salads are made with arugula so they don’t feel massive. Made with local chicken, mango, peanuts, tomato, onion, and radish, the Chicken Salad Salad is a winner. Also very important to note: You can add bacon, avocado and/or a fried egg to anything for $2 each. Read more about Edge Alley here. Gaspacho Salad at Maciel’s Look, I know it’s hard to bypass the taco menu at Maciel’s, but they have what is probably my very most favorite salad ever – the Gaspacho Salad ($7.75!!!). I really don’t understand the name as it has nothing to do with cold tomato soup, so just put that out of your mind. It’s a heaping portion of grilled steak, diced mango, chopped cilantro, tomatoes, onion, sliced avocado and shredded lettuce. It’s served with chipotle dressing and you can spice it up with one of the other house made sauces if you like. Ok, sure, the shredded lettuce is not providing the highest nutritional content a salad has ever offered, but it’s not a fried tortilla, right? And yes, the other salads at Maciel’s are pretty freaking good too. Read more about Maciel’s here. The Memphis Cobb at Carolina Watershed Pulled pork on a salad? Yes, please. According to the menu, the Memphis Cobb ($12.50) includes a nice serving of pulled pork, Carolina Watershed smoked applewood bacon, blue cheese crumbles, roasted cherry tomatoes, sweet onions and avocado. Our version also featured grilled corn, pickled onions, a hardboiled egg and a nice toast…your mileage may vary. Still a very solid choice. Be the Chef at Cheffie’s For those of you who like your salad the way you like it, then Cheffie’s is for you. (They have several signature salads to choose from if you don’t want to do the hard work of deciding too.) For $9.95 you can create your own masterpiece from a choice of greens (romaine, baby spinach, kale, or mixed greens), proteins (chicken, turkey, ham, roast beef, pimento cheese, tuna salad, egg salad, chicken salad), and more cheeses, fruit & veggie toppings, crunchies and dressings than I can list here. A basic bowl comes with one of everything, except toppings—you can choose up to four of those. There’s a small charge for double meat and any extras if you do not want to be constrained by any rules. The key at Cheffie’s, no matter what you get, is to let them CHOP IT ALL UP for you. It’s just somehow better that way. Shawerma Salad at Casablanca The Shawerma Salad ($10) is another one of my very most favorite salads, and I am amazed every time when I order it because it means I had the willpower to forgo the delicious falafel, hummus and pita. I do not pass up the tea though. I’m not completely crazy! Now, I do need to state for the record that there are two ways to get the Shawerma Salad. One is to just order it off the menu. The other way is to order a small Greek Salad ($5) and add lamb ($7). What’s the difference? The latter option gets you feta cheese and banana peppers. Both are key in my opinion and only the Greek has them. Lettuce, tomato, onion, black olives and cucumbers are on both. There’s also more meat options if you go with the Greek. It can be complicated, if you want it to be. Ha! Grille 901 (http://bit.ly/2F5fXSH) also has a fairly good approximation of this for $8.98 ($5.99 Greek Salad plus $1.99 for lamb) if you want a grab and go option, or something a little more casual. Get in the Chopper at City Silo Table + Pantry I want to eat EVERYTHING at City Silo. I love it so much. I wish it was in Midtown or Downtown. The Buffalo Tempeh and Sesame Cauliflower Bowl is my boyfriend, but sometimes I cheat on him with a salad. The Get in the Chopper ($11) is the most popular, and yes, it’s all chopped up and easy to eat. It features arugula, quinoa, sweet corn, cherry tomatoes, roasted pepitas, raisins, balsamic, pink salt, parmesan (if you want) and comes with cashew basil aioli. I add tempeh ($1.50), because where else can you add tempeh? You can also add avocado, egg, and/or chicken. Live it up! Memphis Belle at Tamp & Tap Tamp & Tap has overhauled their menu to give it a fresher, healthier feel. There are several new salads and The Memphis Belle ($9) makes a great lunch. The base is fresh spinach and the toppings are top notch –strawberries, feta, pickled onions, candied pecans, HALF an avocado, and in this case, grilled chicken (add $2). The chicken was served warm and gave the whole salad a really nourishing feel. The balsamic vinaigrette was the perfect final note. This seemingly simple salad will surprise you. This is also another great spot to sneak in a second coffee. Read more about Tamp & Tap. Beef Salad at Bhan Thai The Beef Salad ($11.25) at Bhan Thai hits all of the right notes and lights up your mouth. Tender filets of beef are doused in a spicy mixture of lime, onions, and roasted chili pepper sauce; garnished with fresh tomatoes and cucumbers; and served atop a bed of fresh greens. Simple and delicious and you don’t miss having rice. Read more about Bhan Thai. Portabella Salad at Central Barbecue For some it may seem blasphemous to go to Central and not get barbecue, but the salads at Central are worth a trip of their own, and they also provide an option for any vegetarians visiting Memphis who want to experience this local favorite restaurant. Central’s salads all build off of the basic House Salad ($5.25) which is romaine lettuce, carrots & red cabbage, served in a sun-dried tomato-basil tortilla bowl, topped with shredded colby-jack, tomatoes & pepperoncini peppers. If you want to add meat, it’s called a BBQ Chef Salad ($9.99). And if you want to add a portabella, and trust me, you do, it’s simply called the Portabella Salad ($7.35). Central grills the 7-8″ portabella mushrooms and marinates them in balsamic vinegar, olive oil & spices and makes them taste SO good. Grilled Salmon Nicoise at Majestic Grill If you are looking for a salad to fill you up, then the Grilled Salmon Nicoise ($11) is the ticket. A really nice serving of perfectly cooked salmon rests on a bed of greens and is surrounded by an amazing supporting cast – a hardboiled egg, artichoke hearts, black olives, green beans and tomatoes. Not surprisingly, this is one of many fine salads on the menu. You could spend a work week trying them all – the Majestic Cobb, The Seared Tuna, The Chophouse Salad, and The Old Post Office Waldorf are all just as worthy of their own starring role. Shrimp Salad at The Cove For a dive bar that specializes in oysters, the Cove has a pretty nice selection of salads. There’s the Classic Caesar, the Mermaid (a wedge), the Port (featuring a portabella mushroom) and my pick, the Shrimp Salad ($12). It’s basic, but the five large seasoned grilled shrimp are flavorful and not too filling. Placed atop romaine lettuce and decorated with grape tomatoes, goat cheese and purple onion, the whole thing is lightly tossed with house made garlic lemon vinaigrette and topped with croutons. Goes great with a nice can of Wiseacre or one of their signature cocktails. And gives you a great excuse (“You had a healthy dinner”) to order Not Wings or Stoner Pie later in the evening! Field Trip Greens at Lunchbox Eats I’m not going to lie. The Field Trip Greens Salad ($10) with avocado ($4) and fried tenders ($4) may be the most expensive salad I’ve ever eaten ($18). And, I’m hoping I went on a day that they accidentally only put the teeniest amount of chicken tenders on my salad (accident?) But, having said that, this salad has good bones. There are homemade pickles, a tasty corn muffin, grilled corn, roasted peppers, and fun crunchies. I say no avocado is worth $4, but advocate for a nice serving of tenders and absolutely get a giant tumbler of lemonade. Made fresh each day, it’ll put a smile on your face no matter what happens to your salad! Holly here. Stacey and I had a few more we wanted to add in… Make Your Own Salad at Pyro’s Pyro’s is a local chain that is all about fast and affordable. Most people know them for their fast pizzas that you build yourself by choosing proteins, veggies, and other toppings. But, I actually love them for their salads, which are similarly constructed to order. It it my number one go-to when I’m in a hurry and need something filling and healthy. I get a large salad topped with shredded Cajun chicken, marinated zucchini and peppers, sliced almonds, feta, broccoli, and poppy seed dressing on the side. (The photo here is a slightly different version, also Pyro’s bread is now served in little rolls rather than like what’s pictured.) Mama’s Real Greek Salad at Rendezvous Another salad from a barbecue restaurant?! Yep, I’m going to tell you the truth: the Greek salad from the Rendezvous is underrated. It’s colorful and fresh, with cucumbers, green peppers, tomatoes, olives, red onions, pepperoncinis, and feta, all tossed in some kind of magical Greek-seasoned vinaigrette. I’d eat it by itself, or with a side of brisket. Build Your Own Salad at Wild Beet Salad Co. View this post on Instagram A post shared by Wild Beet Salad Company (@wildbeetsaladco) on Dec 8, 2017 at 9:35am PST Wild Beet (originally known as Lettuce Eat) is a make-your-own salad place where you go down the line and have the attendants build you a delicious meal with the ingredients that you choose. They have a huge selection of options for proteins, including shrimp, quinoa, chicken, turkey, and more, plus just about every vegetable or other topping you can think of. Plus, this one from McEwen’s: View this post on Instagram Late lunch … but a good one! Jungle of Greens Salad with Seared Salmon at @mcewensmemphis ! One of my fav salads in town. #lunch #salad #wearememphisfood #salmon #eatseafood2xwk #healthy #yum A post shared by Jennifer Chandler (@cookwjennifer) on Dec 3, 2018 at 12:24pm PST Got more salads to add? Leave ’em in the comments. About The Author Stacey Greenberg is a freelance writer who lives in Cooper Young with her two teenaged sons. She’s a contributor to Thrillist.com, Edible Memphis, I Love Memphis, and Memphis Travel. She’s also the author of the award winning blog, Dining with Monkeys (diningwithmonkeys.com). A lifelong Memphian, she loves the fact that she’s never met a stranger here. Are you a home owner in Memphis, with a broken garage door? Call ASAP garage door today at 901-461-0385 or checkout http://bit.ly/1B5z3Pc

http://ilovememphisblog.com/2019/01/go-green-guide-to-the-best-salads-in-memphis/

#I Love Memphis

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dandelliongirl · 6 years

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Family Christmas

And heaps of snow.

December has been a wild ride. After my JLPT exam I spent a few days celebrating Independence day with mum and relaxing. The last couple of weeks before submitting my thesis were super busy with proofreading and reformulating a lot of my text. It was a tight schedule but I got it all submitted on the 15th - albeit super hastily. I’ve been both relieved and stressed because I’m happy it’s out of my hands for now but I also fear the feedback I’m going to get. I just hope I won’t have to do anything drastic to it. I do aim for the highest possible grade because I got one from my BA thesis and I’ve kind of set up expectations from all the good feedback I’ve gotten during the process. I want it to be worth the effort and the hours spent.

Dance recital came and went. Did not screw up anything, although the sole of my pointe shoe did snap in the last official show on Sunday evening. We had one extra show on Monday and the stage was littered with torn newspaper where I had to do a bunch of really quick pique turns on the shoe with a broken sole. I’ve never feared pirouettes as much as I did then but somehow I managed and didn’t break anything. Basically all size 5½ shoes were out of stock so I’m going to get a text message to schedule a fitting sometime this or next week.

My ballet gals and I had a little pre-Christmas party where we planned a lot of fun variations for next spring. We’re hopefully doing a pas de quatre from The Awakening of Flora, and me and my friend are doing the pizzicato polka. It’s up to our teachers and rehearsal schedules at this point though. We kind of already ordered a test tutu though and we’re super excited. Fingers crossed it’ll work out.

Christmas week was busy with a thorough Christmas cleaning. I cleared our kitchen cupboards from random used batteries, empty bottles and computer parts, organized our tools and office supplies, organized our walk in closet and bedroom closet, did two loads of laundry, cleaned the toilet, washed the floors and aired out all rugs and textiles. It took me three days and was super exhausting but also cathargic. On the 21st me and my friend went to see Star Wars VIII The Last Jedi. I didn’t really like the movie because of all the death and destruction and dark themes although I can totally see why it has been highly acclaimed. It was objectively a good movie but I just wasn’t feeling inspired or happy after it, which totally has more to do with me being oversensitive rather than anything else. I’m used to playing Animal Crossing and avoiding the news, how do you expect me to see so much death, destruction and depression. The original trilogy is so much more playful and because of the physical effects and stage props and tin can droids it’s easy to see it’s a work of fiction. Modern movie tech makes everything hit too close to home I guess.

I’ve been playing literal hundreds of hours of Animal Crossing Pocket Camp this month. I’m level 37 right now and hunting down Fauna to add to my campsite. I just got Marshal invited yesterday and gosh I love him so much. What an ABSOLUTE cutie pie.♥ I just wish the campers would give out more cotton since all rustic, cute and natural themed items require cotton...

I spent 5 total days with mum and dad over the Christmas holidays. We spent Christmas eve traditionally watching TV, going to place candles for my grand aunts’ grave and memorial stone, going to the sauna and eating an amazing dinner prepared by dad. We had a starter of fish and salad, a main of beetroot casserole, pork with a cream and pepper sauce, sweet potato fries, caramellized red onion with carrots, and a desert of crème brûlée with a mulled wine topping. The only thing that broke tradition this year was coming to spend some time with the bunny and letting him roam free for a while.

I got some really cool gifts even though I wasn’t supposed to get anything besides the insanely nice and expensive Clavinova piano. Dad got me a rad shirt with a dabbing unicorn and some really nice bluetooth headphones. Mum got me all the things that I wished for: a book, a big light box with letters and symbols, and a glass drinking bottle. I went to feed my friend’s cat on Christmas day so she got me the Lottie and Kicks amiibos. (Gosh I hope they make Leif and Luna amiibos at some point, they’re some of my fave NPCs right alongside K.K. Slider, Digby, Celeste and Reese&Cyrus. So basically all AC characters are my favourites lol. My fave villagers are Julian, Flurry and Marshal.) Grandpa gave me an adorable indoor thermometer he’s carved and painted himself and grandmum sent me 50€. My guy’s family got me a soup bowl with choclates in it and his grandpa knit me some new wool socks. They also got the bunny some sawdust for his litter and a bag of grass hay.

On Christmas day me, mum and dad went skiing. It’s been snowing like crazy and everything is so beautiful. It’s supposed to rain for a couple of days so I hope it won’t all melt away though. Skiing was so hard but not as hard as I thought it might be. It’ll take a few tries to get back in shape but we did around 5km, which is really good for a first time. Today we went and practically dug our summer house from a pile of snow. We had a little campfire going and we roasted sausages and had coffee/tea over there. I’ve been dreaming about our summer house a lot lately, and in my dreams it has been threatened by a bear, a leopard and a nearby prison. I’m sure it’s something to do with feeling threatened since the summer house is my safe place. Anyway it was really nice to visit and everything looked so pretty covered knee deep in snow.

I miss my boyfriend so much. I found out that he had skyped with his parents on Christmas and so I confronted him about why he hasn’t told me that he has a working video call connection. He told me he forgot, which obviously indicated that either he was lying or he did not want to, which is why it did not cross his mind to talk to me at any point. Eventually I managed to dig out that he’s been really homesick and Christmas was really hard for him. He also said that he isn’t sure if calling me would make him even more homesick. He’s been concerned about how strongly I’ve reacted to his exchange year. I can’t help it that I feel a lot of things and I was genuinely depressed for a month after he left. And I can’t help it that I do miss him a lot. But there is nothing I could do about it right now so I’m managing. And I’m learning how to be alone and how to be left alone. And I’m learning to be stronger and less selfish. In any case it does make me feel a bit easier to know that he is missing home as well. I would want to know that I’m loved and missed as well though, and it does make me really sad to think that he doesn’t necessarily miss me at all or want me back. I don’t know. I just want to feel loved because right now it feels like a really one sided relationship, and I feel like a backup plan or a safety net he’d like to get rid of but is too afraid to rather than too in love to. If it makes any sense? In any case I’m eternally grateful for my friend who’s been spending time with me weekly, and who’s coming to spend New Years with me. A true friend is so needed right now. And a fluffy bunny.

I’m both excited and anxious for 2018. I’m happy to make some resolutions and reflect on a lot of things at the end of 2017. In the New Year I’m definitely going to continue working on doing as I damn well please instead of fitting my schedules to everybody elses. I’m also thinking of travelling and taking advantage of this stage in-between but I don’t know where to go because my guy hasn’t invited to visit him and I’d like to have some company wherever it is that I’d go to. At the same time I’m definitely anxious regarding the big life changes of graduation and job hunting and everything that comes with becoming an actual adult of sorts. I know life will take me where I need to be and I’m a smart and savvy lady with brains and a working etiquette any employer would be happy to have. Still, there’s no-one who wouldn’t feel nervous in my position.

A few more days of 2017 remain and I’m going to enjoy video games, good company and hopefully some more skiing and winter nature. I also need to get the rest of my resolutions in check. It looks like melting New Years tins is going to be difficult as the EU has banned most tins.. We need to come up with a back up plan if we can’t find any leftover packages.

30 more minutes until new ACPC campers. I’m tired but Fauna is almost on level 7 and I’ve almost got the stuff she needs to join my campsite. I’m going to stay up and see if she’s there.

#personal #diary #December2017

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ama-accountability · 7 years

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" [Illustration: Robyn Lee] More The Vegan Experience It's not just great vegan food, it's great food, period. It's day five of this year's vegan experience (in accordance with Jewish customs, this year's Experience began at sundown on Friday evening, February 1st), and already things are going far more smoothly than last year. The biggest hurdle I faced back then was opening my refrigerator and realizing that there was almost nothing I could eat. Animal-based products are so pervasive—sometimes even hiding in plain sight in products where you least expect to find them—that my refrigerator needed a near-complete overhaul. But that was then and this is now. Upon completing my month of veganism last year, I mentioned that there were a few permanent changes in my diet that it would effect, even when I switched back to basic omnivorism. One of those changes is my basic pantry. The simple fact is that it's expanded. Greatly. I now regularly keep a stock of various canned and dried beans, nuts of all types, a collection of great olive oils and vinegars, flours and grains both for baking and for using in savory dishes, and vegan-friendly condiments and pickles. Indeed, my first few thoughts over the weekend this time around were not, "uh oh, what can I cook," but rather, "I have so many options I don't even know where to start!" If there was one single thing I could have handed myself last year before I started with my Vegan Experience, it would have been a list of pantry staples. The things I should have to help me create an easy, filling, and tasty meal with little to no extra ingredients. The List I know that everybody's tastes are different—you may prefer black beans to chickpeas or wheat berries to barley—and this list doesn't account for that. But I've tried to make the categories as broad as possible so that you can always find something you like that'll work in place of one of my personal choices. You'll notice that I don't include faux meats in this list, nor spices. This is intentional. I personally choose to say no to faux. I've never had faux meat that comes anywhere close to tasting like the real thing, and as a former meat eater, I end up thinking, "I wish I was just eating meat," rather than truly enjoying my meal for what it is. With real vegetables and grains, my mind doesn't draw that comparison. But if you do enjoy faux meat, then you're probably far enough along that you don't need this list to begin with. Spices are intentional left off as well, not because I don't use them and they aren't important, but because too often I find that spices are overused to cover up bland food prepared with poor technique. Spices are also expensive, and asking someone to purchase an entire collection of them right off the bat is a ludicrous proposition. Chances are, you already know which ones you like and have them stocked, and if you need more, well then a good recipe should help you decide that. I also know that long-a$$ pantry lists like this can be intimidating, particularly when you don't have much of a pantry to start with. But it doesn't need to be. You don't need everything on the list, just a few items from each category to get you started. Note: *I've starred the ones I personally use the most, if you want a really narrow and defined list.* Dry Storage Staples Fresh seasonal vegetables and fruits may be the backbone of an exciting vegan diet, but pantry staples are the things that are going to and fill you up and round them out into a full and fulfilling meal. Here are some of the things I like to cook with. I don't keep all of them on hand at all times, but I'll always have a couple of options within each category (even when I'm not vegan!) Canned and Dried Beans [Photographs: J. Kenji Lopez-Alt] Canned beans get a bad rap, but I find them to be far tastier and more versatile than they get credit for. For one thing, they're always perfectly tender and creamy, which is significant, considering of the last dozen fancy-pants meals I've had in New York restaurants featuring beans, a full 50% of them served al dente beans that were so crunchy I couldn't eat more than a few. Even their flavor can be greatly improved by simmering them in an aromatic liquid, adding a bright dressing, or tossing them with a flavorful sauce packed with aromatics and herbs. When I'm figuring out what to make for dinner on a given vegan night, 75% of the time I'll start thinking about beans. *Canned chickpeas!!!* By far my favorite pantry staple. I use these in curries and stews (like this Spanish Chickpea and Spinach Stew with Ginger or this Chickpea and Potato Jalfrezi), in hearty meal-sized salads (like a Marinated Kale and Chickpea Salad), even in sandwiches (Braised Kale and Chickpeas on Pizza Bianca, anyone?). Kidney beans are great in soup or Vegan Chili. White beans Black beans can be cooked into soups and stews, mashed and stuffed into tacos or piled into arepas. Dried chickpeas have slightly better flavor than canned, and are more suitable for falafel, which has a tendency to fall apart when made with canned. *Dried lentils* are my favorite dried beans, mainly because they cook so darn fast—30 minutes on the stovetop will soften them perfectly for salads or as a side, while a long simmer can turn them into a creamy soup (like this Lentil and Coconut Soup with Cilantro-Habanero Gremolata). *Refried pinto beans* are one of my go-to snacks when I'm really lazy. Pile 'em on toast, add some sliced avocado, and you've got breakfast or a midnight snack. Refried black beans Grains and Flours [Photograph: Jennifer Segal] It's easy for a first time vegan to start a vegan diet eating way too many grains. This is not a good strategy. For vegans, perhaps even more than omnivores, a good balanced diet is essential to maintaining good health. That said, that doesn't mean there's no place for grains in a vegan diet. Whole grains and pulses in particular can make for excellent side dishes, or even small-but-hearty main courses. *Flour*. I mainly reach for the bread flour to make things like my Better No-Knead Bread or No Knead Pizza Bianca. Whole wheat flour is a good addition to any savory baked recipe. *Oats* are great toasted with some Cranberry-Raspberry jam stirred into it, but they aren't just for breakfast! We have over a dozen flavor variations, many of them vegan. *Pearled barley*, wheat berries, quinoa, and *bulgur wheat* all make great additions to soups and stews, or can be cooked, seasoned, and served as a side dish or salad on their own. (Check out this Lentil, Barley, and Olive salad, this Quinoa Salad with Corn, Tomatoes, Avocado, and Lime , and of course classic Tabbouleh. Polenta can be served soft and creamy as a base for a stew, or made into cakes and fried or grilled as a centerpiece for a dinner plate, salad, or sandwich. Risotto is excellent for vegans—it makes its own creamy sauce, a texture that is lacking in many vegan recipes. (Check out this Leek and Mushroom Polenta, which would be equally good with some awesome extra-virgin olive oil taking the place of butter). *Pasta* is great, but be wary of falling into the pasta trap that many first-time vegans (including myself!) fall victim to. The smartest move is to reverse the ratios, using a little bit of pasta to add texture to a largely sauce-and-vegetable based dish. This Spicy Peanut Noodle Salad or Pasta with Braised Broccoli and Tomato Sauce are good places to start. Dried Fruits [Photographs: J. Kenji Lopez-Alt] Great for adding accents to savory and sweet dishes, or for snacking any time. *Raisins* are my go-to. I stir them into oatmeal, blend them into the base for my chili, or use them in sweet-and-sour savory dishes like this Sicilian-Style Broccoli Rabe. Dried Cranberries, figs, dates, apricots, mangoes, and, well, any fruits make for a great snack. Nuts [Photographs: J. Kenji Lopez-Alt] I normally store my nuts in the freezer to give them an almost indefinite shelf-life, but as a vegan, I find I go through them so quickly that there's no need. *Peanuts and Cashews* can be eaten on their own, or tossed into soups, curries, and stir-fries. Almonds and Walnuts are my favorite for mixing into oatmeal, adding to salads, or for baking with. *Pepitas* are nutty, toasty, crunchy, and so awesome as a garnish to anything from salads to soups to main courses. They bring their nutty crunch to my Chilaquiles with Charred Corn and Black Beans and my Sopes with Refried Beans and Salsa Verde. Refrigerated Staples The fridge is where you may see the most change. No more milk, eggs, mayo-based condiments, or meats. Here's what you should keep instead: Alterna-Milks Soy, almond, cashew, or rice milk. I personally don't enjoy alternative milk products (a good job too, as I'm allergic to most of them), but if you want something creamy to stir into your breakfast or need milk in your morning coffee or tea, here are some options to consider. *Coconut milk* Coconut milk is an essential for curries and soups. Pickles and Other Preserved Vegetables [Photographs: J. Kenji Lopez-Alt] Pickles are packed with flavor and make a great accent to sandwiches, tacos, and salads. Acidity is an oft-overlooked element in cooking, but it's as important as salt in really making a dish stand out. *Dill pickles* are great for snacking or sticking in sandwiches. *Olives, capers, and pepperoncini* get chopped together and made into an olive salad that brings flavor to any vegan sandwich, pizza, or pasta dish, like this Broccoli Rabe Muffaletta. *Pickled jalapeños* get stirred into my beans with more frequency than decency. Sun-dried tomatoes are meaty, intense, and packed with flavor. A vegan's dream come true. *Quick pickled red onions*. I am never without a jar of these easy quick pickled red onions, and from what I gather ,neither is anyone else who's ever tried the recipe. Five ingredients and five minutes for a flavor punch to the gut. Zha Cai. Sichuan preserved mustard root. It might be tough to track down (check the cans at your local Asian supermarket), but once you do, it lasts forever. It's great chopped and tossed into stir-fries or Chinese stews, or as a bright, hot element in a soup. Sauces and Condiments [Photographs: J. Kenji Lopez-Alt] These are the fridge-stable sauces and condiments that can instantly amp up the flavor of a dish with just a dollop or two. *Tahini and harissa* *Really good olive oil and vinegars* (sherry, balsamic, white wine, cider). Extra points if you make them into a vinaigrette and store it in a plastic squeeze bottle. *Good mustard* *Soy sauce and/or liquid aminos* (like Bragg or Maggi). All three are umami bombs that can add a bit of savory depth to stir-fries, sandwiches, soups, stews, or other condiments. Miso paste is a great ingredient for marinades, rubs, and dips. Chili oil adds fat and heat. Vegan mayonnaise. You can go with the store-bought stuff, but homemade vegan mayo is easy enough, and tastes far superior. Tare is a Japanese condiment made by simmering flavored soy sauce and mirin until syrupy. It's great for drizzling over grilled or simmered vegetables like broccoli or pumpkin. Cilantro/Herb sauce is great for adding moisture, heat, and flavor to fried grain-based dishes like falafel or arancini. I originally included a recipe forCilantro Chutney with my Chickpea and Potato Jalfrezi, but it's a great condiment to have around all the time. Mix up the herbs for variety. *Nut butters* make for an easy and nutritious snack with plenty of protein and fat to fill you up. They can also be used as the base for creamy sauces. Other Essentials Tofu! Tofu (firm and soft) is one of the most underrated ingredients by omnivores. Far from being a meat substitute, it has a fully developed repertoire of dishes all its own. Try this Spicy Warm Silken Tofu with Celery and Cilantro Salad, or these Ginger Scallion Noodles with Tofu. Vegetables [Photographs: J. Kenji Lopez-Alt] Of course vegetables of all kinds are great for vegans, and I can't possible list all the ones I eat here, but I'll give you a few that I can't go a week without. *Kale and other hearty greens* last forever, are packed with vitamins and fiber, and are great in a multitude of dishes, braised, marinated raw, sauteed, simmered in soups, topping pizza, you name it, kale will work. *Carrots, onions, and celery* are the three most important ingredients in a Western pantry. There's something about the combination of them that just tastes right. I use them as the base for stocks, soups, and stews. *Squash and pumpkins* are two of those hearty vegetables that fill you up before you even notice it. They also last forever. Roasting squash and pumpkins can concentrate their flavor and sweetness, like in this Roasted Squash and Raw Carrot Soup. Eggplant *AVOCADO*!!! As Erin puts it, "avocados are like vegan butter." I probably average an avocado a day. Sliced and eaten for breakfast. Mashed and used as a spread on a sandwich. Seasoned into guacamole. It's creamy, filling, and simply delicious. *Mushrooms* or all shapes and sizes can help give you that rich, umami-blast you might be missing if you are used to a meat-based diet. *Fresh herbs* are a must for any kitchen, vegan or not. Parsley, mint, and cilantro are always in my fridge. Breads Just like with pasta, be careful not to fall into the too-much-bread trap. It's easy to do. Sandwich bread, preferably whole-wheat. And be wary—many supermarket brand breads are not vegan. They contain milk products or honey. Check those labels! Tortillas (corn and flour) are a better option for wrapping foods and making snacks that regular bread. They're less filling so let you focus more on the other ingredients than the wrapper. There are plenty of great vegan taco options, like these Potato Tacos (just use avocado in place of the cream) or these Charred Corn and Zucchini Tacos. Pita or naan are great for picking up dips and spreads. Here are a whole 15 versions of hummus, most of them vegan. Emergency Rations! Sometimes you just need a snack and all the fresh fruit has run out. Here are a few pantry-stable snacks that can hit the spot when hunger strikes. *Trail mix* Potato chips Fruit juices Ready-to-eat meals. Avoid those that are branded as vegan—I've never found one that I've enjoyed—rather look for normal heat-and-eats that just happen to be vegan incidentally. Tasty Bite's Indian Bite series is a great place to start. I've also had some decent success with the Microwave Meals from Barilla (who knew pasta could stay al dente in the microwave?). And Erin is a fan of the frozen potato and onion dosas from Trader Joe's. Am I missing any of the essentials here? What do you vegans out there keep in your pantry? And what do you omnivores think you'd miss most?"

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