#it was leftover soup still in the pot and I was cooking lunch so my mother put the soup pot on heat and i was next to it the whole time | Explore Tumblr Posts and Blogs

fuck-customers · 3 months

Note

kitchen swingman anon once again here to bitch about J2. J1 thankfully seems to be leaving soon and doesn’t otherwise play into this story so i will simply refer to him as J here.

in the sort of venue hub where i work there’s a couple places outside of the restaurant i work for that have concessions stands, but don’t have their own onsite kitchen. pretty much since i started working here i’ve been handling one of them by preparing hot foods on their time rather than my site’s, which just amounts to two pots of soup and some assorted hand pies and delivery from kitchen to concessions. not difficult to do. i have a system and a set of specific tools i’m supposed to use to keep it consistent. i’ve gotten it down to a science.

i’ve been trying to get my tools re-separated from the general kitchen tools because the line has been using the nice bain-marie pans for the concessions to cook in/hold sauce for dinner service, and what used to be nice and shiny and polished and clean-looking has gotten kind of charred because they put it right on the burner and crank up the flame and let it boil dry or don’t stir it enough. it’s not unfixable but it is annoying. i finally got a couple of them separated out and put aside with the rest of my concessions supplies, and explained to the chef that i’d be doing so, which he approved. so the soup supplies are already put aside and ready to grab for use in the section of the kitchen where i always do this specific prep.

chef sends me on a long break today (nearly two hours) because i’ve done all the other prep i need and i don’t need to do much of anything else until i’m on the other clock for concessions, says he’ll make sure the soups are ready and to just come back to bake off the pies. so i’m like, cool, can do, and go get a nice lunch.

i get back to the kitchen and J has apparently been tending the soups. so i thank him, and i start to arrange the bain-marie pans that i already have set aside, which are clean, and ready to use, and simply need to have the finished soup poured into them. i specify this because this man turns to me and says “bruh, i’ve got some getting washed”

and i start to say my piece and he cuts me off to protest that i “don’t need to do all that” and start arguing with me like i don’t know how to do my fucking job so i just snap at him that “I’m supposed to use these for the concessions, that’s why i set them over here this morning, so i don’t have to hunt for them or wait for them to be washed.” and instead of apologizing because he didn’t know what the fuck he was talking about he acts like he wants to drop the topic because i’m the one being unreasonable for wanting to do things correctly, i guess.

on top of that he didn’t even cook the soups right. it’s a frozen concentrate that gets diluted in water. when i went to transfer from the cook pots to the bain-marie pans there was still a solid chunk of soup concentrate in both, meaning that it hadn’t been allowed to cook hot enough for long enough or hadn’t been stirred to allow the heat and liquid to work away at the ice a little more effectively. it was barely even to temp and had already been lowered to a simmer by the time i got back. fantastic!

i didn’t have the time or patience to say anything about it, because i needed to get everything transferred before concessions opened and we started dinner service, so i just ladled out what liquid i was able to and packed up the leftover because they made too fucking much of both. it takes two blocks to fill one bain-marie pot and if J was the one to prep it he almost certainly did that on top of whatever might have been saved to reuse from yesterday.

this is all on top of him blasting his music so loudly over bluetooth speaker that nobody can communicate even through shouting and i’m left with a migraine by the end of the night. i’m so fucking tired of this guy.

Posted by admin Rodney.

22 notes · View notes

missguomeiyun · 2 months

Text

Homecooking [March ed]

Hiiiiii~

Rolling into spring with some spring rolls xD sorry, that was bad :P

Nothing much this month, I would say. Weather getting warmer. Sun out for longer. .. etc. I did a sketch of my favourite short tracker this season: Kim Gun Woo of Korea. I am watching a Kdrama called The Impossible Heir. Started strong, I caught up . .. & then the female lead kinda got on my nerves. I'm not familiar with her acting profile; however, I'm not sure how she got casted for this role. Were there no other options?! Anyway, you watch for yourself (& maybe let me know!).

I ate out several times this month as well. In fact, I've eaten out the most number of times this month since the pandemic lol it's an achievement. Will work on those posts after this one! But for now. ..

The carbonara Samyang spicy chicken noodles WITHOUT the spicy chicken sauce. I've added some baby bokchoy, tofu & kimchi with it.

Kimchi pancake- I'm trying diff batters. This one was unsuccessful so I won't share. It was so. .. 'hard' =/

Homemade wontons with noodles & baby bokchoy.

Yes. .. more bokchoy -.-" this was thick rice noodles with hot pot fatty beef slices. Threw in some soup seaweed as well.

Pasta - for dinner, then leftovers for lunch the next day.

Also the carbonara Samyang spicy chicken noodles but without the sauce xD I keep the sauce for hotpots & stuff now.

Bro made fried chicken using a new batter recipe. It was alright.

"A little bit of everything" rice noodles - bean curd, bokchoy, napa cabbage (it's so pale in colour that you can't even see it), soup seaweed, kimchi, chicken. .. in a deonjang jjigae base.

Yeah I know, it's expired but it was still good. I smelled it haha I ate the Korean franchise congee recently ("Bon-juk" brand) & I was inspired to create something similar. I used this expired soybean paste soup sauce with another Hmart product that I've eaten before, instant vegetable-flavoured congee, & cooked the two together!

& it became this ^ soybean paste congee. It was actually very good! I had a little taste test while cooking it & it was way too salty (the instant congee pack is seasoned) so I added regular rice to it & more water . .. I essentially diluted out the contents. Ended up with way too much product lol oh well, leftovers, right? This was super successful. I would recommend it, especially if you wanna make a bigger batch & save some for later or if you are feeding 3-4 ppl.

That's all~ Bye byeeee~~

PS: I visited the Stanley A Milner (downtown) library for the 1st time since the renos were finished. I don't exactly know when the renos were done as I don't travel to that area often. ..

The atrium area between 2nd and 3rd level, feat. my nieces.

The facility was actually really nice! I remember spending time here when I was in high school . .. it was sooooo dim & the place was so old-looking. The most amount of time I was here was during extended essay writing period.. . had to read, write notes, & cite references for my paper, which was on Sun Yat-sen lol I don't recall the title of my paper anymore...been too long! But yeah. The library is very good-looking, with some really cool areas. The crowd. .. ughhh.. There was a strong security presence, which was good, I guess, but the amount of questionable ppl was also abundant. Sometimes I wonder if having a security gate/bag xray machine at the door would be a good idea. Of course, I acknowledge the fact that it's a "public" library but I also think measures should be taken to make all members of the public feel safe. Then again, if such measure was applied to a library, malls should get it too? *shrugs* Let's just say the facility was upgraded BIG time but the population hasn't changed.

Off I go to work on other things now :P seeeee ya!

#food #lunch #dinner #i cook sometimes #noodles

6 notes · View notes

msbarrows · 4 days

Text

Argh... once again I thought I'd only missed a few days of updates and it's actually rather longer. As in a week; not sure how much of that I can even remember. I know I've done some odds and ends this week but can't recall on what days. Usual cleaning of upstairs bathroom, and some more tidying of my bedroom. Also probably laundry. Maybe. Kind of been brain fogged (thanks period hormones - they've been hitting harder for a while now).

Been very aware all week that this time last year the nephew and I were going through that final weekend from hell before my sister went into hospice care. I am still so unbelievably thankful for all the home care nurses plus the doctor who made a house call on a long weekend who helped us get through it all, and the EMTs who got her to the hospital when it hit that stage of things. Good people make awful times a little less awful.

May 20 - baked a loaf of potato chive bread. Made a vat of chili, which we had some of with rice.

May 21 - made a pot of chicken vegetable soup. Had with bread from yesterday.

May 22 - cooked some pork tenderloin medallions with apples and onions, served over rice with steamed mixed veg.

May 23 - made some meat sauce out of ground beef, onions, peppers, a can of tomato sauce, and additional seasonings. Did pasta with meat sauce and a salad for supper. Brother will be heading out of town starting this weekend so rather than freeze the leftover sauce I put it in the fridge to use up while he's away; it's enough for two servings.

May 24 - made a pan of saffron risotto with sliced mild Italian sausages for the protein.

May 25 - Brother went out of town so it's just me for a while. Fried some perogies and had them with meat sauce in late afternoon and then later in the evening had a big salad with chicken strips.

May 26 - also just me. Supper was pasta with meat sauce - that finished off the meat sauce.

May 27 - still just me. Big salad for supper since the romaine needs using up. Just walnuts in it for protein as for lunch I'd had a somewhat overstuffed fish burger to finish off the end of a box of fish sticks that wasn't quite enough for two people.

#Thing A Day #May 2024 #May 20 #May 21 #May 22 #May 23 #May 24 #May 25 #May 26 #May 27

2 notes · View notes

pagan-stitches · 1 year

Text

My Plan for This Year’s Traditional Nine Course Czech Štědrovečerní večeře (Christmas Eve Dinner)

The first star appears in the sky. We have been fasting all day, with maybe only a little bread or soup at lunch. We hope to get so dizzy and disoriented from hunger that we will see the golden pig--an auspicious sign for the coming year.

The house has been smoked with incense and a sheaf of grain sprinkled with holy water has been shaken in each room.

A white cloth covers the table and it is set with an even number of plates, including one for our departed ancestors. Leftovers will be left on the table overnight for the them. On Christmas Eve, Smrtka (Morana/death) goes around the tables, and wherever she counts an odd number, she will return during the next year.

No one sits with their back to a door. We will all rise from the table together or the first person to rise will be the first person to die in the coming year. Everyone must empty their plate if we are to have a year of plenty. No one may leave the table during the entirety of the dinner to ensure that the family will be together again next year.

There is no alcohol and no meat at the table as this is still a fasting period leading up to Christmas day.

A sprig of mistletoe is on the table for love, contentment and happiness. Apples are on the table as well--after dinner we will take one from the basket and cut it across (a star shaped core means health and happiness, a cross means the arrival of death, and a wormy apple means illness). A pot of honey is on the table to protect against evil. Coins are under the plates for abundance in the new year. A bowl of garlic is placed under the table for strength and protection.

At one corner of the table is bread to symbolize food throughout the year, on second a sheaf of grain representing the yield of the fields in the following year, on the third coins promising prosperity, on the fourth a bowl for leftover bits for the animals and fruit trees-- we will sprinkle some among the persimmon trees outside, our fruit tree in the backyard here in the American south where this uprooted Štědrovečerní večeře is taking place.

The legs of the table are tied with rope to hold the family together in the coming year.

After the apple divination little boats will be made out of empty walnut shells and each family member will place a little burning candle into a shell. Everyone's shells will then be floated on a bowl of water. If the shell makes it across the bowl, its owner will live a long and healthy life. A shell that sinks brings bad luck to its owner.

After dinner Baby Jesus will deliver the decorated tree and presents. Our plan this year is to attend midnight mass at Subiaco Abbey.

Though not terribly observed any more, a traditional Czech Christmas dinner was nine courses--for the nine months Mary bore Jesus and because the richer the Christmas Eve feast, the bigger and better the harvest in the fields the next year. Because Christmas Eve was a part of Advent there were fasting rules in place in this formerly Catholic country (my ancestors who immigrated to the States were still practicing Catholics)--so depending on the region the main dish was fish or lentils or mushroom kuba. A large percentage of Czechs still have fish soup, fried carp and potato salad as their traditional meal.

Inspired by @msgraveyarddirt ‘s massive Sviata Vechera (Ukrainian Christmas Eve holy supper) undertaking I am going to attempt Christmas Eve dinner from my own Slavic ancestral homeland for #hagging out this year.

The following dishes I found on Czech language pages about traditional holiday food (Thank you google translate) or on my favorite Czech cooking blog which is kindly published in English: Cook Like Czechs. I copied verbatim the recipes from the translated Czech language pages so some of the recipes are rather rough.

I will be leaving bacon and lard out of the following recipes to follow meat fasting rules, but I will be using butter for baking.

1. Wafers with Honey and Garlic

I have found the Polish version online to order and they are so pretty. I may break down and buy some.

Before dinner, it is customary to eat a piece of wafer, honey and garlic . This is so that a person can be as beautiful as bread, as healthy as garlic and as good as honey all year round.

Ingredients:

1 kg plain flour

1 liter of water

1 egg

150 g granulated sugar

500 ml of milk

3 tablespoons of melted butter

1 vanilla sugar

Preparation

Mix the milk, water and both sugars and heat them to dissolve. Sift the flour, add milk, whole eggs, melted butter and beat thoroughly. We strain and we can bake wafers on a hot machine. When it sticks, brush the surface with a little butter. We store in a dry place.

2. Pickles

Pre-boil the vegetables (per 1 liter of water):

1 spoon salt 16 ball pepper whole 3 ball allspice 1 piece Bay leaf

Infusion:

1/4 liter vinegar 8%

3/4 liter water

1 spoon salt

2 and 1/2 tbsp sugar

10 tablet Artificial sweetener

1 piece Bay leaf

1 piece clove

3 bal lallspice

15 ball pepper

1 and 1/2 tsp mustard seed

1/2 tsp coriander

PREPARATION PROCESS

Clean the vegetables and cut them into reasonably large pieces. Put water in a pot and add salt, pepper and allspice balls and a bay leaf (all in the amount according to the liters of water). Throw in the vegetables and pre-cook them for 10 to 20 minutes, depending on their hardness. During the boiling time, we collect the boiled foam and any impurities. Drain the broth and rinse the vegetables in a colander with cold water. Now we will prepare the pickle: Let all the ingredients for the pickle boil for about 5 minutes, strain and divide the spices evenly into clean (washed and dried) glasses. Let the pre-cooked vegetables drain well and fill them to about three quarters of each glass. Fill the glasses with the prepared pickle and carefully close the lid. Sterilize for 25 minutes at 100°C completely submerged

3. Split Pea Soup with Bacon

legumes were a symbol of wealth, because they change their volume after soaking. Our ancestors understood soup as the basis of life.

INGREDIENTS

1 and ½ cups (300 g) yellow split peas

5 cups (1.2 l) broth beef, chicken or vegetable

1 tsp dried marjoram

2 cloves of garlic

⅛ tsp black pepper ground

1 tsp salt

½ cup (120 ml) heavy cream fat content 30 % and more

4 oz (110 g) sliced bacon optionally, smoked meat or sausage

6 handfuls bread croutons

INSTRUCTIONS

Pour the broth into a pot and add the split peas. Bring to a boil, then turn down the heat, cover the pot and let it simmer until the peas are tender. This step usually takes 30-40 minutes.

Blend the soft peas with an immersion blender, but not until smooth. The soup should be creamy but with a coarser texture.

Add the grated garlic and dried marjoram. Rub the marjoram between your fingers before adding.

Add heavy cream to the soup—mix, salt, and pepper. Put the soup back on the stove. Bring it to a boil and then immediately set it aside, do not cook any further.

Cut the bacon slices into strips and fry them in a pan in melted lard until almost crispy.

NOTES

SERVING: Serve the split pea soup warm, add a spoonful of fried bacon to the plate and throw in a handful of bread croutons. Add these to the soup just before serving; otherwise, they will get soggy.

4. Czech Braised Red Cabbage

Cabbage used to be an integral part of the Christmas Eve table which, according to the customs of the time, protected against colds.

INGREDIENTS

1 head red cabbage

3 onions medium

2 Tbsp pork lard or sunflower / canola oil

½ cup (100 g) white sugar

½ cup (120 ml) white wine vinegar

1 tsp salt

1 tsp caraway seeds

INSTRUCTIONS

Halve the cabbage, cut the tough stem from both halves of the head. Remove the wilted top layer of cabbage leaves. Slice or grate the cabbage thus prepared.

Peel and finely chop the onion. In a large enough pot, heat the lard and fry the onions in it until light brown.

Move the onion to the side of the pot, sliding the pot if possible, so that the onion part is away from the heating source.

Put the sugar on the free surface of the pot and let it melt; if necessary, increase the heat to speed up the caramelization of the sugar.

Once the sugar starts to turn golden, add the chopped cabbage and mix everything. Don't be alarmed if the sugar forms hard lumps - it will dissolve as the cabbage stews.

Now salt the cabbage, add the caraway seeds, and pour in the vinegar. Stir, turn down the heat. Cover the pot with a lid and simmer at low heat for about 45 minutes.

Remove the lid, raise the heat to be medium and allow any liquid that the cabbage has released to drain. Stir from time to time. Once the liquid has evaporated, and the cabbage starts to fry and stick to the bottom of the pot, you're done! This takes another 30-45 minutes.

NOTES SERVING: Serve the braised red cabbage warm as a side dish with roasted meat - pork, goose, or duck. Potato dumplings or bread dumplings are suitable as an additional side dish.

Cabbage in the recipe doesn't need to be thickened. Neither with floury roux nor with grated potatoes.

One head of cabbage is enough for about six servings of braised cabbage, served as a side dish

———————

Marinated portions of carp in beer, coated in eggs and Parmesan breadcrumbs, fried until golden brown.

5. Carp marinated in black beer

Carp appeared on the kitchen table only a hundred years ago. But at first it was not fried carp as we know it today, but blue or black carp with a dark plum sauce.

Not the number one way that I’ve found that Czechs prepare their Christmas carp, but I have seen it mentioned regularly and I thought it might be a more tempting one for my husband! I’ll probably be using catfish as a substitute.

Ingredients

800 g carp

salt

ground black pepper

crushed cumin

200 ml black beer

5 cloves garlic

sunflower oil

Directions:

Clean the carp and divide it into horseshoes. Salt the portions and season with ground pepper and crushed cumin.

Mix the beer with pressed garlic and a spoonful of oil.

Put the fish horseshoes in the marinade and let them rest for at least two hours.

Remove the fish from the marinade and dry it. Then slowly fry it in oil in a pan.

6. Potato Salad

I found a version without, mayo. I’m not a huge fan of potato salad and I’m trying to find one that sounds more tempting. My mother-in law makes a warm German potato salad. I’m wondering how this one would be warmed up?

I’ll be using the pickles from the recipe above, so I guess technically I’m double dipping a little on my 9 courses?

Potato salad from potatoes cooked the day before in their skins, peeled the next day, cut into cubes and mixed with pickled vegetables. The salad is seasoned with oil, pepper and salt, or even sugar.

Ingredient:

1kg potato

1 glass pickled zleniny Kunovjanka

1 small glass pickled baby carrots with peas

2 tablespoons vegetable oil

1 pc larger onions

water for cooking potatoes

(sugar)

pepper

salt

Procedure:

1. Cook the potatoes in their skins the day before, peel the peel the next day, cut the potatoes into smaller cubes

2. Add finely chopped onion, preserved vegetables with part of the brine to the potatoes (cut larger pieces)

3. Finally, season the salad with oil, salt and pepper, let it rest in the fridge.

Recommendation:

If the salad is too acidic, we can flavor it with sugar.

7. Mushroom Kuba

Mushrooms were attributed divine origin and were supposed to protect people from diseases and harmful forces. Whole grains symbolized new life and were a promise of the next good harvest symbolizing prosperity . The popular black kuba was supposed to give everyone who ate it crispness and freshness for the whole next year.

Among the ancient Slavs, the forest was held in great esteem, and mushrooms , as its fruits, were considered something sacred, worthy of worship. It is therefore quite possible that the mushroom kuba as a dish has its origins already in pre-Christian times, when it could be enjoyed cultically as part of the pagan celebrations of the winter solstice.

Ingredients:

400 g of fresh or 50 g of dried mushrooms

500 g of semolina

2 spoons of lard

2-3 onions

salt

2-3 cloves of garlic

a little lard for sprinkling the dish and greasing the baking pan.

Procedure:

Cook the grits with crushed garlic, salt and lard until soft. We especially cook fresh or dry mushrooms.

Place a layer of cooked grits and a layer of cooked mushrooms in a greased baking dish.

The last layer must be boiled groats. Sprinkle the surface with melted lard and bake for about 25 minutes.

8. Music--fruit compote

As a finishing touch to the Christmas Eve feast, Christmas music was served. Dried fruit compote is hidden behind the unusual name of the dessert. The music is best left over, and therefore it is prepared a few days in advance, ideally on December 21 for the feast of St. Tomas. That's why it was also called Tomáš compote.

You need:

300 g of dried fruit (equal parts of apple, pear and prunes)

a small handful of raisins

cinnamon

star anise

three cloves

a handful of grated gingerbread

honey and lemon juice to taste

Method:

Cover the fruit and raisins in a bowl with cold water a few centimeters above the fruit. Let stand until the next day.

Move the swollen fruit to a pot and add water to keep it submerged. Add spices and let everything cook slowly for half an hour.

Remove the spices, add the gingerbread and flavor the compote with honey and lemon juice. Let it bubble for another quarter of an hour, the gingerbread will dissolve and the flavors will blend.

Serve warm with a slice of Vánočka

9. Bread/Vánočka

Yeast dough was a symbol of strength and wealth for our ancestors because it changes its volume. It was believed that a damaged bread foretells misfortune. That's why careful attention was paid to their preparation,

INGREDIENTS

2 and ½ cups (330 g) all-purpose flour

⅔ stick (75 g) unsalted butter

⅓ cup (65 g) granulated sugar

⅓ cup (35 g) blanched almonds finelly chopped

⅓ cup (35 g) raisins soaked in rum

20 g fresh yeast or 1 and ½ tsp instant yeast

½ cup 120 ml milk lukewarm

1 egg for dough

vanilla essence

lemon zest freshly grated

1 egg for egg wash

½ tsp salt

blanched almonds chopped to sprinkle the top of vánočka

INSTRUCTIONS

Sift the flour into a large mixing bowl, make a well in the center. Crumble the fresh yeast (or add dried yeast) into the well sprinkle with 1 tsp sugar. Pour over with a little lukewarm milk and carefully mix the liquid center together with a little flour until a mass similar to the semi-liquid batter is created. Dust with some flour and place the bowl with the mixture into the oven which is turned off. Put in the bottom of the oven a small pot with hot water. Close the oven door and let the yeast work for 30 minutes. The activated yeast should be bubbly and frothy after.

Pour the rest milk into a bowl, add melted butter and an egg. Whisk together. Add to the flour mixture.

Add remaining sugar, lemon zest, vanilla essence, salt. Knead everything together until the result is smooth and slightly sticky. If you use a kitchen mixer, knead the dough for 10 minutes using a paddle attachment. Kneading the dough with your hand, count on 15 minutes to finish.

In the end, incorporate drained raisins and chopped almonds into the dough.

Let the dough rise for a further 30 minutes in the warm place (ideally again in the steamy warm environment in the oven).Line a baking tray with parchment paper.

Divide the risen dough into 2 parts (60 % and 40 %). Cur each part into 3 pieces. Roll out pieces into long strands. Braid strands as if you braided someone’s hair.

Place the bigger braid as the base onto a lined baking tray. Flatten the middle a bit with the side of your hand and put there the other (smaller) braid on the top of the upper braid.

Stick 3 skewers vertically into the vánočka: one in the middle, the second, and third on the ends. Skewers will help the vánočka to hold a nice shape during the rising and baking.

Let the vánočka rise for 1 hour in a warm place (again, the best environment is in the oven with a pot with hot water inside).Make egg wash: whisk an egg with a fork, brush the surface of vánočka. Sprinkle with chopped almonds.

Pre-heat oven to 320 °F (160 °C).Bake vánočka for 40-50 minutes. Beware! The vánočka will start to get gold in the middle of baking, cover it with tin foil so it doesn’t burn.

Make a skewer test at the end of the baking: Insert a wooden skewer into the center of vánočka, it should come out clean, without any streaks of non-baked dough. This is a sign that the vánočka is finished!T

Take the vánočka out of the oven, remove the tin foil and skewers.

Dust vánočka with powdered sugar.

The special shape and braiding of the bread are said to represent the swaddled baby Jesus. Even a slice has the faintest appearance (blanket, arms, head). Though there are various methods to braid vánočka, a common one consists of a bottom 4-rope braid (said to represent earth, sun, water, and air), topped with a 3-rope middle braid (symbolizing reason, will, and emotion), and then a 2-rope top braid (for love and wisdom). These altogether are meant to bring people closer to God.

In the village baking of vanochka was also associated with a ritual, when a housekeeper smeared all the fruit trees in the garden by the dough to ensure their fertility in the next year .

The Magical Powers of Foods and Plants

Certain plants, spices and foods are said to have special qualities and have been an important part of Czech Christmas celebrations throughout history.

Garlic Garlic is an essential part of Christmas that should not be missing at any Christmas dinner. It is believed to provide strength and protection. A bowl of garlic can be placed under the dinner table.

Honey Honey is believed to guard against evil. A pot of honey can be placed on the dinner table.

Mushrooms Mushrooms give health and strength. A traditional meal called kuba, prepared from dried mushrooms, barley, garlic, onions, and spices, used to be served as the main meal in the past. Mushroom soup can be served before dinner.

Sheaf of Grain A bundle of grain dipped in holy water can be used to sprinkle the house to prevent it from burning down in the next year.

Poppyseed, peas, wheat, barley If given to the hens on Christmas Eve, lots of eggs will be laid in the coming year.

Vánočka (Christmas bread) Feeding a piece of vánočka to the cows on Christmas Eve will ensure that there will be lots of milk all year. Putting a few vánočka crumbs in front of the bee hive will make sure that the bees will produce enough honey next year. Throwing a piece of vánočka into the well will ensure good quality of the water.

Apple If the goats are given apples on Christmas Eve, their milk will be sweet.

#Štědrovečerní večeře #Czech cuisine #Czech Christmas Customs #hagging out

33 notes · View notes

spooniechef · 1 year

Text

Student Alfredo (1 spoon)

This is a recipe I kind of had to give up on when I stopped being able to tolerate gluten. It’s not so much the pasta that causes the problems in this case; it’s that the recipe I came up with calls for a packet of cup-o-soup mix and that usually contains wheat flour for thickening. I’ve been thinking of trying to substitute some soft cheese and single cream, since it seems to make a nice creamy sauce in my pasta bake recipe. Still, for those of you who can tolerate gluten or have found packets of soup mix that don’t contain gluten (and if you have, please tell me the brand in the tags; I miss cup-o-soup), this is something I put together when on a fairly extreme budget. It’s probably closer to Hoover stew than pasta alfredo, but sometimes when you’re making the budget food, you want a little class.

Here’s what you’ll need:

Half a bag of pasta

2 packets cream of vegetable cup-o-soup mix

1 pat butter

1.5 or so cups frozen mixed vegetables

Basically any leftover cooked meat (see notes)

Spices to taste

Honestly, this one doesn’t even need the meat, but it’s nice to have. Seriously, just about anything works; chicken, pork, cooked bacon, lunch meat, hot dogs ... you could use canned tuna but that probably wants cream of mushroom cup-o-soup for a tuna casserole vibe. It’s a good way to use leftovers from a roast that makes that one roast chicken or pork shoulder or whatever stretch. For spices, I’m a fan of garlic (fresh is best but granules will do for this one), onion (ditto; if you want fresh onion in this one, just sautee a small onion separately and put it in at the same time as the meat), bit of paprika, and a goodly amount of mixed Italian seasoning ... though I usually add some extra oregano as well.

Here’s what you do:

Boil the pasta, adding the mixed vegetables when the pasta’s nearly done

Drain pasta and vegetables, leaving a bit of water in the bottom of the pot

Add soup mix, butter, and spices; stir on low heat for 1-2 minutes

Add meat; stir one more time and keep on low heat for 1-2 minutes

Serve

While it’s out of my meal rotation until I can find gluten-free instant soup mix, this one’s still a fairly tasty way of budget eating. I’ve made this out of supermarket value-range everything (except the butter; we need some luxuries in life), from cup-o-soup to pasta to sliced ham that was originally destined to become sandwiches but I chose for a different destiny. Not counting the spices I had at home, I made two batches of this for something to the order of £3, and I still had frozen vegetables left over. Unfortunately, even the basics range of most things will run you more than that nowadays, what with inflation and everything, but it’s still a pretty good bargain. I’ll update when I’ve tried the gluten-free version with soft cheese and cream - though that’ll be way more expensive. Story of a gluten-intolerant’s life.

(Oh, update - my blood tests came back and I do not have coeliac. So the diagnosis is somewhere between “just can’t tolerate gluten protein because reasons” and “just can’t tolerate wheat carbohydrate specifically, because reasons“. The human body is a poorly-run chemistry set wrapped in skin.)

#The Spoonie Chef #Recipes #meals #pasta

5 notes · View notes

fizzycherrycola · 2 years

Text

6: Eating habits and sample daily menu.

Brown, brown, brown; almost everything they eat is brown!

Growing up, it was mostly baked goods, stews, and dried foods that kept them alive in their wet, chilly climates. Puddings are old-faithful’s, alongside bread and cream. Today, you’ll happily see that spices have grown on them. They all love a good curry, especially stuffed inside a handheld pie and served piping hot from a local take-away restaurant.

(By the way, Scotland still makes haggis with real sheep’s stomach and refuses to alter his recipe, despite the rest of the family nagging him to modernize and use artificial casing instead.)

✨ Sample Menu for a Busy Weekday ✨

Breakfast - If not in a hurry, baked beans in their preferred style, eggs, marmalade on toast, and either black or white pudding. If in a hurry, instant porridge. If running late (due to a hangover), they’ll rush out the door without eating. But morning caffeine is a must, and they’ll pick up some tea on the way to work.

Lunch - Either they’ll have sandwiches with crisps, or a hodge-podge of leftovers from previous dinners. A cream-based soup (like cullen, potato + leek, or tomato), corned beef, and pickled veggies. If they forgot to pack a lunch, they’ll grab a pasty, sausage roll, or curry pie from a vendor.

After-work Snack - Beer and chips from the local pub.

Dinner - When they don’t bring home fast-food... Taking whatever they have in the fridge, they’ll throw it in a pot and call it “coddle”. Or just “stew”. Often containing sausage, onions, potatoes, stock, maybe some carrots, turnips, cabbage, leeks, and garlic. Dishes like these are hearty, easy, and suit their straight-forward approach to cooking. Both Ireland and Scotland like adding beer and oat groats to their stews.

21: Turn-ons? Turn-offs?

So obviously, they each have their own inclinations, but these are some general preferences that I think apply to the whole group: the UK brothers and Ireland. Let me know if there’s anything you’d like me to expand upon!

Turn-ons 💖

Teasing and banter

Able to complain about the same things together

A charming and/or bubbly personality

Kink and rough stuff

Good at cooking

Turn-offs 💔

Awkward silences

Being unfunny, but still attempting to make jokes

“Oh, I love your accent!”

Boot-licking and ass-kissing

Fussiness

Thanks for the ask, anon!! I had fun exploring these characters; it’s a great way to exercise creative thinking. If you have more requests, please send them in! My ask box is always open.

Excessively Detailed Headcanon Meme

#uk bros #hws england #hws scotland #hws wales #hws northern ireland #hws ireland #hetalia headcanons #aph england #aph scotland #aph wales #aph ireland #aph northern ireland #hetalia uk brothers #my writing #ask box #ask game #my headcanons

12 notes · View notes

thessalian · 2 years

Text

Thess vs Culinary Skills

Just rewatching that video of the poor sod on Discord fucking up instant ramen, and realising that in at least some ways, I am lucky as hell. My cooking skills are, false modesty aside, above par in a significant way. I can make some complicated shit, and a lot of the stuff I make on the fly comes out exceedingly well. Thing is, there are reasons for that.

Yes, I did have Home Ec in school. I didn’t need it by that point, but it was there - both in the US high school I attended and the school where I did my A-levels in the UK. (In that latter, I learned how to make pasta. I should do that at some point. Of course, figuring out the gluten-free bits is going to be a thing, but...)

I actually worked in an industrial kitchen when I was seventeen. Well, I say ‘industrial’; what I mean is “I was kitchen staff at a summer camp when I was seventeen”, so what I mean is “worked in a kitchen that made mass quantities of food in very large batches and yet still had to squeeze in legitimate vegetarian options on the side”. I learned how to make quiche, and also bread - though it took some doing to pare down the recipe from “enough loaves to feed something like five hundred people” to “one batch of bread rolls”. Of course, I only got that job because I could already cook, but it taught me a lot about cooking large batches of things.

In her never-ending quest to make sure I wasn’t bored or lonely after school, my mother signed me up for cooking classes when I was about eight. I still had to go back to the after-school programme I normally went to afterwards, since Mum traditionally worked very, very late at that point in my life, but I gained a certain amount of popularity when I turned up with home-made cookies, mini-pizzas, and these shredded potato savouries that came out particularly well. But even there, I had an edge - I knew how to cook already. This was just new techniques and new recipes.

My mother ... I won’t say she taught me to cook, exactly. Not in the usual teacher / student way. My mother and I have had our problems insofar as our relationship is concerned, but one thing she did always know about me is this - I learn best by doing. So she’d get me to help her with dinner really, really young, and from that I moved on to making dinner for us both myself. So I learned the family favourites basically by cooking them, and added my own variations when I made them myself.

Most of all, though ... the reason why my variations worked as well as they did: my mother let me experiment with the spice rack. I mean, let’s face it - canned soup is boring, especially if you’re used to a more varied flavour profile. So, when Mum and I were having a catch-as-catch-can sort of meal (usually lunches over the weekend, and usually involving soup, canned ravioli, or whatever leftovers happened to be lurking in the fridge), I had full run of the spice rack. I mean, if I messed up and put too much of something in a pot of vegetable soup, it wasn’t going to be my mother having to eat it, so she figured, why not? Trying to spice up soups, canned pasta, salad dressing etc taught me how all the spices worked first-hand - what they taste like, what things they complement, approximately how much is enough and how much is too much depending on what you’re using them to spice up, stuff like that.

I mean, this is all to the good for me, since all of this together gave me an idea of where the wiggle room in a recipe is, what constitutes ‘done’ by looking / smelling / feeling rather than relying entirely on recipe times that change depending on what kind of oven / stove you’re using and how good it is. But it did annoy one of my former partners. He loved my cooking, but he hated that I couldn’t tell him exactly how I did it - he’d ask how long to cook the thing, and all I could say was “Until it’s done”, and shrug when he asked how I knew it was done; or he’d ask how much of a spice to put in and I’d shrug and say “I dunno; enough”. Because at that point, it was all instinctive to me. I know I’ve told this story before, but it never ceases to make me feel bad ... though I feel better about it now that I’ve shared favoured recipes with others with the same vague parameters and it’s gone exceedingly well for them. Also, anything beats the former partner who didn’t really understand the point of enjoying what was to him nothing more than a fuelling exercise, disliked on principle any meal that involved more than one utensil to eat and more than three chews to swallow, and would have happily accepted a pill that gave one all the calories and nutrients someone needed for the day, because “the time spent cooking and eating would be better used elsewhere”.

So, yeah. Play around in the kitchen, and let your kids play around in the kitchen. At least with the spice rack. It’s how I figured out that even Chef Boyardee ravioli can taste epic with some garlic pepper and a sprinkling of oregano.

#Thess cooks

4 notes · View notes

cam-strong · 2 years

Note

Hello! First of all, I love your blog!

I wanted to ask if you track macros?

You do so much work with the keto diet and I have a hard time.

What are some of your go to meals?

Thank you so much!! 🤗

Yes, I do track macros. I was staying under 30 carbs per day but when I increased my training a ton, I upped that to 50g. I prioritize hitting my protein goal over any set fat macro. Personally it works for me that way…and ya gotta feed those muscles 😉

Go-to recipes! We do a lot of taco nights with Mission low carb tortillas. Taco salads are also a great option to pack taco leftovers the next day for lunch. Bacon and eggs are a staple because it’s easy and quick (and a favorite of my honey’s). Egg cups or crustless quiche is perfect because you have your base of eggs, cream, and cheese, then add whatever your heart desires. I was craving pizza, so one time I made them with pepperoni, mozzarella, and red pepper flakes. 👌🏻Hit the spot!

Soups are such a great meal prep option! You’d be surprised how filling chicken no-noodle soup is when you pack it full of chicken and veg. Same comforting feeling, too. The other day, I made spicy chicken tortilla soup (no tortilla lol) and it was the best. Just sautéd some garlic, 1 onion, 1 bell pepper, 1-2 chili peppers, 4 jalapeños, and 2 serrano peppers in a pot. Added chicken broth, cooked chicken breast, 1 can of diced tomatoes and let boil. Then add about 4 oz of cream cheese and simmer with salt/pepper until you’re happy with the flavor. Super simple and packed with flavor!

I also recommend finding some good take-out options near you, too, so when you’re less than motivated to cook, you still have decent keto options available to you. For example, a local place here sells their burgers in lettuce wraps instead of buns. There’s a bbq joint that sells brisket by the pound. A favorite steak place of ours delivers, too.

The key is to plan ahead, but have options. That way, you’re more likely to pick something that will keep you on track. If you get off track, don’t be discouraged! You can always hop right back on again. However, it is important to find a dietary lifestyle that works for you. Keto may not be the right fit, and that’s okay, too. ❤️Good luck! Hope this helps!

#ketoblr #fitblr

13 notes · View notes

cythoughtsnmemories · 2 months

Text

14.04.24

Think recently I'm just angry person. Now I got to close d window when I sleep else I be awaken by some inconsiderate residents who bring his pet birds (4 or 5, maybe more) to the trees near my area and let them sing from 5.45am - 7am unless raining. I know those birds are singing beautifully but it's noisy for light sleeper like me. So mad, I feel like calling the police but I felt like I'm crazy to complain such matter.

Able to hit d gym after work is actually quite a happy event to let my sweat out.

Going mil place for weekly dinner and suppose to eat vegetarian. Lucky FIL has leftover chicken n fish too. Don't uds y mil cannot cook normal ingredients which can get from market. 鸡油菇soup which taste a bit sour and her own veg which taste a bit bitter. Why cannot just cook sth like kailan, bak choy, steam tofu? Stir fry shitake?

So sis n bil can't make it for dinner and mum wasn't angry. So bias, cos d last time hubby had to ot n he call early but mil nvr pick up. Angry us for a wk lol

Sis said she will come over for lunch next day (PH) but not confirm. MIL requested us to join too. I was shock and of cos didn't want. Lucky hubby said we have plans whole day tmr. Again, not happy. Next day, hubby updated me that sis can't make it for lunch (PH). Heng ah~ nvr agree to go for lunch at MIL place.

Yay~ went swimming w hubby in morning, then lunch (fish soup closed on PH 🥲) n movie. Then came back rest a bit n went to ecp...wanted to cycle but cloud was gloomy, so we just stroll to dinner place. Besides the toast is good, other dish are just overpriced. Still an enjoyable day w hubby.

Ytd, didn't go hiking cos we think it will rain (but nvr). So I decided to jog to breakfast place to get our fish soup! Finally we get to try it! So delicious ~

Went over to mil place then found out she went to work. See~ u whole day not around, we go over also for what. Might as well stay at my hse. So not happy hubby had to help shift mil de plant...or plantation for the painters to do their work 🙄 so many pots on both side of corridor and it's heavy leh.

贪! You have so many plants (also on lvl 1) need to maintain which requires so much time and effort. I hardly see d fruits too...cannot uds why so stubborn and greedy. More of making the hse n outside d hse so cluttered and messy. Don't feel good over there...like living at recycling corner.

Anw, have been working more than usual working hrs. Hope things gets better.

12.30am already and I'm wide awake. GG! Hubby is already snoring away haha

0 notes

awesomeforever · 1 year

Text

Filed under: These six recipes will help end the dinner deliberation dilemma If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy. Breakfast: simple. Lunch: not much of a labor. Dinner? Sometimes smoke can pour from your ears just thinking up an idea for what to cook. If you forgot to take something out of the freezer, or feel worn out from the struggles of daily life, you may frequently think, I guess I’m skipping dinner tonight. In a word: Don’t. With the following recipes, Eater editors fill you in on their evening meal go-tos, weeknight-approved. Eric Kim, NYT Cooking It’s no secret that Eric Kim’s cookbook Korean American is a favorite of Eater.com — in particular, these smashed potatoes with roasted seaweed sour cream dip. Real Kim-heads, though, still turn to his plethora of recipes on NYT Cooking for dinner inspiration, as they now feel like the first underground album before the band blew up. (“Oh, you’re an Eric Kim fan? Name three songs from his first record.”) This recipe for gochugaru salmon is one of my favorites to cook on a weeknight because salmon is too often boring and bland, whereas Kim’s simple take invites gochugaru, maple syrup, and a healthy amount of butter to the party, all with little-to-no extra fussing about. Crispy rice and cucumbers: great sides. — Dayna Evans, Eater Philly editor Sarah Jampel, Bon Appétit As a person who loves 1. dinner that comes together in less than a half hour and 2. black pepper, this recipe is basically a dream. I love that it only requires a small number of fresh ingredients (asparagus, fresh ginger, and garlic) and a bunch of pantry staples (rice, tofu, soy sauce). Plus it’s a simple enough recipe that refusing to use actual measurements won’t really throw things off — sure, you could measure out the soy sauce and rice vinegar, or you could just splash it into the pan based on what feels right. My only suggestion would be to completely disregard the measurements for garlic (go on and double up if you want, who’s stopping you?) and cornstarch; I’ve found that to get a truly crisp coating on each cube, you might just want to generously sprinkle it into the bowl and toss with your hands. — Lauren Saria, Eater SF editor Sylvia Rosenthal and Fran Shinagel, How Cooking Works Every winter I make a chicken soup, and after fishing the parts from the stock and peeling the flesh from the carcass, I use the dark meat to make this chicken pot pie out of an absolutely shredded copy of this cookbook, which I think my mother got at one of her approximately 70 bridal showers. What makes me so fond of this recipe is, it has lemon in it, and now every other chicken pot pie bores me. No secrets; I just like it. Here is a dish that could not possibly be eaten outside of the hours of 8 and 11 p.m. during the months of January and February, without the lights dimmed and a profuse number of candles lit — that’s not lunch and it’s not a dinner party; that’s just dinner. Serve with a green salad, Lost Larson limpa rye, and a rambling anecdote about which recipes all the pie components are leftover from. — Rachel P. Kreiter, senior copy editor Sabrina Synder, Epicurious Campbell’s cream of mushroom soup formed the basis of some of my favorite foods growing up, so it’s only natural that when I don’t want to think out of the box with dinner, I go back to my most basic cravings: creamy, salty, mushroom-y. Though the canned stuff isn’t a regular item on my shopping list, mushrooms and sour cream or Greek yogurt are. Stroganoff is the simplest way to turn those things plus just a few more staples — like flour, butter, alliums, and stock — into dinner (I usually skip the wine, since I rarely have bottles sitting around). Tired on a weeknight isn’t my favorite way or time to mess around with new dishes; on those nights, a bowl of stroganoff always feels like exactly the right choice. — Bettina Makalintal, senior reporter CJ Eats In the brief period of time when

I was sucked into the TikTok vortex, I found myself captivated by a food blogger and TikTok-er known as CJ Eats. CJ’s recipes range from baked mac and cheese to copycat Benihana fried rice, but I was particularly enamored with his Chinese American recipes, many of which he inherited from his grandfather, a Southern Californian chef and grocery store owner — dishes like honey walnut shrimp, General Tso’s chicken, and beef and broccoli that really taste like what came out of a red-and-white ’90s Chinese takeout container. Cooking through his recipes, I’ve learned the techniques and ingredients that are key to nailing those dishes: how to velvet chicken, how to use just the right amount of MSG, and which specific soy sauces work for which recipes. The recipe I most often revisit his chicken lo mein, which comes together quickly and is easily adaptable based on what I have in my fridge. I often use a few different varieties of locally made noodles, usually swapping the traditional lo mein for Umi Organic’s yakisoba. I’ve also been known to add a little extra shaoxing wine or sugar to make it a touch sweeter. But the resulting lo mein has that nice touch of char from the wok, that hit of salt from the oyster sauce and soy sauces, and the satisfying crunch of not-overcooked vegetables. — Brooke Jackson-Glidden, Eater Portland editor Sarah Jampel, Bon Appétit My toddler still happily eats green foods, and I’m convinced that part of the reason why is that we regularly have green versions of kid favorites like pesto pasta and green smoothies. When I saw this recipe I was immediately excited by the prospect of adding “green rice” to our rotation. I’ve made this recipe a handful of times, but somehow never when I’ve had all the ingredients. It has never mattered that I didn’t have the right number of scallions, or that I subbed garlic for scallions, or that one time I didn’t even have a lemon. That’s why it’s quickly become a dinnertime staple in my household; it’s functionally a pantry recipe. This spanakorizo has proven to be an adaptable, comforting, and delicious staple of our weeknight menu — and it’s not particularly challenging to cook, either. While not called for in the recipe, I highly recommend getting some high-quality feta to crumble and mix in before serving. And, if you do happen to have some leftover chicken, add that too to make this more of a complete dinner. — Hillary Dixler Canavan, restaurant editor The freshest news from the food world every day Check your inbox for a welcome email. The freshest news from the food world every day Check your inbox for a welcome email. Filed under: The idea that bottoms need to adjust their food choices for a cleaner sexual experience is pervasive. Queer food personalities and chefs are pushing back. Check your inbox for a welcome email. source

0 notes

livingwithlosingyou · 2 years

Text

Living with Losing You - 10/10/2022

8 years ago I was on Pepperdine’s campus.

I was trying to remember if I had briefly met you, because I feel like we maybe had crossed paths at one point that day. All I know is there was something so special about our connection when we first officially met. We both saw it.

Today was hard. Ironically, on Mental Health Day. Today, I struggled immensely with thoughts of being inadequate, and simply just not feeling like I am enough. Yet, ironically, I can see myself as worth it and successful all the same. Depression is such an interesting phenomenon, truly.

I woke up and immediately began checking my email. How is it possible to be out for one day and have about 140 emails? Anyway, I spent the first portion of my morning getting caught up on those and then quickly got ready to go into Mark’s office. I was proud of myself this morning because I packed some leftovers from dinner last night so I wouldn’t eat out.

I got to Mark’s office and immediately began working. I had some morning meetings, things that I needed to do for Admin, etc. I had a great conversation with my boss today, discussing processional but also personal things. She has been so wonderful and I am incredibly grateful to have her as a mentor and a friend. She could tell I was struggling today. She can honestly read me better than I think a lot of people can.

I looked at the clock and realized that it was already almost 1:00pm and I hadn’t eaten lunch yet. I made oatmeal with bananas this morning, but it wasn’t incredibly filling. I was snacking a lot of today, but still. I am just happy to have an appetite again. So, I went into the kitchen and ran into one of Mark’s paralegals. I asked her (cause I thought I was going crazy) where your dad’s microwave was at the office. UM... Apparently your dad doesn’t allow microwaves in the office so there isn’t one. That is actually insane, I cannot get over how crazy that is (LOL). I immediately messaged him and was like what is this how can you not have a microwave in a work office. He literally told me to heat up my soup in their coffee pot. I can’t even. Her and I ended up sparking a conversation and talking about you, music, etc. I was nice to chat with her. Another paralegal came in and we all started bitching about the microwave all over again. Honestly I feel so bad for them! They either have to go to the neighboring company or eat their food cold. Mark, if you’re reading this, give the people what they want (and that’s a microwave lol).

After deciding that I would not conform to the office ways, I packed up my stuff after my last meeting and headed to your mom’s to cook my soup in HER microwave to eat before I met up with the lady to swap my purse out. It was delicious. And warm. I am so happy with how that soup turned out.

I made my way to the address on the business card that she gave me. It ended up near where your aunt works, closer to downtown Lexington. Unfortunately they did not have a purse ready, but they said that one could be done by before I leave. I realized that they make all their products in that office space that they rent which is crazy! She gave me a tour. She was super nice. She even owned her own clothing line. I told her that in addition to being in tough about the purse, that I would be in touch with her in general about how things are going for their organization, etc. I am feeling very compelled to get more involved in volunteering and giving back. I always have felt like that, but especially now since losing you.

After that, I decided that I would head home. I had in the back of my head that I might want to go and visit your site today. I quickly stopped by the house, grabbed my notebook, and figured maybe I could write to some of the music from recording.

It never gets easier visiting you. I was hoping that you would be there with me writing, and I felt like you were. I sat there and sang / played through all of the songs I have been working on. I hope you’re proud of me. I am sure you are.

I headed back to your moms, ate dinner, watched She-Hulk, and now I am writing this blog. I need to respond to the messages on my phone, but honestly I have mostly felt like isolating today. I know that’s not healthy. I think the thing about it is that everyone I have interacted with today would have no idea the mental battle I faced for a majority of the day. It really goes to show that so many people are hurting, and we all have each other convinced that we are all okay. I think it’s also sad to think about how when I was in San Diego, I was pretty low a lot of the time. For some reason I am more triggered there than here, where you died. I have been judged for how I am grieving, but I am just trying to do the best that I can. That best looks different everyday.

So let’s fucking talk about it. It’s okay to not be okay. And, people need to accept your pain and what you’re going through for what it is. People need to stop trying to pretend like we know exactly how one another is feeling, we don’t. This is why you greet everyone with grace and support and not criticism and judgement. What a concept. This is an area where I want to make a real difference. Stop the stigmas. Accept the pain. Talk about it.

It’s hard not to look inward and feel like something is wrong with me. I know it’ll get better.

Rest in Peace, James Burton Nichols.

I love you. I’m sorry that you had to feel the pain you did.

10/1/1993 - 7/16/2022

0 notes

missguomeiyun · 2 years

Text

Homecooking [Oct ed]

What’s up everybody?!

Slightly more homecooking content in this month’s post. .. as we transition to fall (& winter), noodle soups will be occupying more space in these posts xD

Udon noodles with chicken breast & napa cabbage. Used Knorr chicken broth as soup base.

Ddeok-guk, which is Korean (flat) rice cake soup. I added some dumplings & baby bokchoy in.

Sujebi + chayote in leftover chicken soup. .. & hard-boiled egg. This was my breakfast post-night shift.

Sujebi dish #2 . .. This one in fish cake broth + zucchini. Also very light, but very tasty!

Sujebi dish #3 . .. I call this the “leftover hot pot special”. I don’t know about you, but when we have hot pot, we always over-prepare foods, so there’s always leftover defrosted proteins & seafood, as well as veggies. The next day, we either have another hot pot or we use the leftovers & throw it all in a pot to make a ‘soup’. This sujebi was made with the soup so it contains: chicken, frozen seafoods, napa cabbage, & some fish balls/tofu. I usually do this with my fav thick rice noodles but I had an opened bag of sujebi, so I used sujebi. Any noodle works.

Sujebi #4 . .. lol bcos I have to use up my sujebi.

Cucumber + egg stir-fry

Leftover yookgaejang with thick rice noodles. AHHH SO GOOD!!!!

This doesn’t look pleasing but I swear it was good! At the beginning of the month, my mom had prepared (ie: de-boned) chicken drumsticks, where she separated the bone from the meat but kept the meat ‘together’ in one whole piece as she deboned. We had plans to use the portable BBQ outside for the chicken thigh fillets; however plans changed. .. we didn’t do that. Instead, I used the chicken fillet pieces to make fried chicken ^^ I didn’t bother cutting the pieces into smaller pieces so that’s why they’re in such large chunks haha

Cheongguk-jang soup. Cheongguk-jang is an extra fermented soybean soup. It’s more savoury & has a greater depth of flavour profile compared to the regular soybean soup (the doenjang). As I’ve mentioned in the past, after trying this since. .. 2yrs ago, I now can’t really go back to doenjang anymore. That almost seems too bland to me. Cheongguk-jang typically includes the common ingredients like onion, zucchini, pork, tofu. .. I skipped the meats & just used zucchini, onion, & napa cabbage. The soup turned out very well!

I fried pork cutlet for the first time. I’ve fried chicken many times but not pork cutlet. I left it frying for soooo long bcos I was scared the pork wouldn’t be cooked thoroughly haha the sauce on the side is just a mix of bbq sauce with ketchup.

*that ripped off part was the 30% off sticker :P

This was a very interesting dip. .. it was heavily garlicky & a little spicy. I didn’t get much “Mexican spice” out of it, which was slightly disappointing but I still was ok with it.

I had the dip around for literally dayyyyyyyysss. It’s quite heavy & salty. It doesn’t really go with anything else I eat normally. So I used it as a pasta sauce. It looks more yellow than it really is IRL. The photo makes it look like that Kraft Dinner ‘fake’ cheese colour but it’s really not! I cooked this late at night for lunch the next day so the lighting is not great. It was alright. Made good use of the dip.

Random Korean snacks I still have lying around my house. .. expired, but still tasty!

I was munching on the above snack & reading a webtoon called MONEY GAME for about 10 days in October. You guys should read it. The length isn’t too long. I found some parts lagged a little bit, but overall, I really enjoyed the series. It’s surprising to me that it was released Squid Game. They shall similar themes - namely a group of ppl in a closed setting interacting with each other, & they play a “money game” for the grand prize.

This is a cheaper way of having naengmyeon - buy the noodles & broth separately instead of the kit! Hmart had 2 types of broth. I’ll try the other one next time, but this beef-based broth was delicious. I found 1 soup serving for 1 noodle serving a bit off, as in there was more soup. In the future, I’ll likely use 1.5 noodles for 1 soup. I haven’t figured it out yet... The noodles are individual ‘servings’ but they’re not individually wrapped so I separated the 10 servings & put them into ziploc bags myself (& froze them).

PLAIN CHEESE RAMYEON~

Another ramyeon I ate this month bcos that’s my quota lol Used up leftover hot pot materials.

Imitation flat bread using naan. Toppings: corned beef, cherry tomatoes, Babybels, & garlic seasoning. This was gooooood!

That is it~

Sorry for the slightly late post.. . been busy lately. I’ve been watching badminton & gahhhhh Short Track 22/23 season has officially started with the 1st stop in Montreal this past wknd. Super exciting stuff!!! Salt Lake City in a few days :D

PS: I’m sad Choi Min Jung didn’t get gold. .. Same with Lee June Seo =( Hopefully in Salt Lake City!

#food #homemade #homecooking #lunch #dinner #noodles #sujebi #healthy #i cook #pasta

2 notes · View notes

stiltonbasket · 2 years

Note

Hi hi~ 💖

I hope you're still taking prompts for the art thief au! I just wanna ask how did NMJ join in on the Lan Family's... side job? And how did he react about it?

A couple of months after their first anniversary, Nie Mingjue receives a text message from his boyfriend (though boyfriend is hardly the right word, since Mingjue already considers them engaged) canceling their next shopping date in town.

I’m sick, the message reads. Can we reschedule it for next week, A-Jue?

Nie Mingjue’s stomach sinks. He hits the call button next to Xichen’s contact, counting down the seconds as he waits for an answer; but Lan Xichen does not reply, save for another text message explaining that he was running a fever, and didn’t feel well enough to talk.

Wangji is with me, Lan Xichen says. You don’t have to worry, sweetheart.

But Nie Mingjue does worry, because Xichen was fine yesterday afternoon. They had lunch together at Mingjue’s apartment, after which Lan Xichen kissed him goodbye and drove back to work without any sign of illness, so what could have gone wrong in the last thirty-two hours?

“I wish Huaisang were here,” Mingjue grumbles to himself. His brother left the house earlier that evening, muttering something about a sale going on at the local night market; and though Nie Huaisang spends hours wasting his time and money there every month, his absence tonight means that Nie Mingjue will be moping in his tiny kitchen until dawn, with nothing to do but await Huaisang’s safe return and worry about Xichen, lying ill in bed halfway across the city with no one to look after him but Wangji.

That isn’t exactly fair, Nie Mingjue knows, because Lan Wangji is a decent caretaker. He can cook and clean better than most young men his age, and he bullied Huaisang into taking a first-aid class with him last year: so Lan Xichen is in good hands, and Nie Mingjue’s interference would be neither welcome nor wanted.

But as the hours tick by, Nie Mingjue finds himself growing restless. He wonders if Lan Xichen has enough to eat, if Wangji might end up falling ill as well, and then he begins tormenting himself in earnest. Xichen could be sick with anything from a common cold to the kind of deadly food poisoning Mingjue reads about in the news every other week, and he already knows that A-Huan is sick enough to require looking after. Wangji lives thirty kilometers west of Xichen’s neighborhood, close to his university, and Xichen would never have called his didi over so late if he could manage on his own.

At around eleven o’clock, he calls Huaisang.

The call goes straight to voicemail. His brother’s phone has been turned off.

Suddenly, Nie Mingjue can bear it no longer. For some reason, he is terrified for them both—and though finding Huaisang in the night market this late would be practically impossible, Mingjue can go to Xichen.

He rifles through his kitchen cupboards, throwing instant meals and groceries into a tote bag before opening the freezer. Huaisang boiled a pot of hangover soup two days ago, and the leftovers should be good for sickness if Xichen has something worse than a cold.

Food packed, Mingjue grabs an electric blanket—he doesn’t know if A-Huan owns an electric blanket, if he ever thought of buying one after that time he got stranded during a snowstorm and almost came down with hypothermia—and hurries out into the night before climbing into his car and backing out of the driveway towards the main road.

“Please be all right, A-Huan,” Nie Mingjue murmurs, fighting the impulse to call him again. His fiancé retires at nine o’clock precisely, even without sickness thrown into his routine, but with it...

You have reached Lan Xichen’s voicemail, says his phone, after Nie Mingjue gives in and presses the fast-dial button next to Lan Xichen’s name. Please leave your name and number, and I’ll get back to you as soon as I can. If this is a professional call, contact my office at Tianyun Law by phone or email to set up an appointment.

Nie Mingjue hangs up and hits Wangji’s contact icon.

The mobile customer you have tried to reach is currently unavailable, the speaker drones; unsurprisingly, Wangji never recorded a message for his voicemail inbox. Leave a message at the tone, or hang up and try again.

Mingjue’s blood runs cold. Even if they were both asleep, surely at least Wangji should have left his phone on?

As he approaches Xichen’s apartment complex, a flash of blue light sparks in his rearview mirror. Nie Mingjue freezes at the closest stop sign, trying not to panic at the sight of at least ten police cars crawling all over the neighborhood; he passed one at the last intersection, and three at the one before that, and now the neighborhood itself seems to be under surveillance.

But the police pay no attention to Nie Mingjue as he passes by, and five minutes later, he lets himself into the gated complex and hurries up the stairs to Lan Xichen’s third-floor apartment. Xichen gave him a set of spare keys, which Nie Mingjue never anticipated he might have to use without his A-Huan’s permission; but now, here he is, sliding them into the doorknob and letting himself in without a sound.

Inside, the apartment is pitch-black. Nie Mingjue frowns, groping for the light switch: but before he can find it, someone crashes into the little foyer and shines a floodlight into his face.

He cries out in alarm, throwing up his arms to shield his eyes from the glare. But then the floodlight dims, and the ceiling lights come on, revealing a slight figure dressed from head to toe in black.

Nie Mingjue drops his bag.

“Huaisang?” he says hoarsely. His brother is pale and wide-eyed, looking strangely shaken at the sight of him; and then, almost immediately, Nie Mingjue remembers that Huaisang said he was going to be at the night market, not here with Lan Xichen.

At that moment, something breaks in Lan Xichen’s kitchen. Nie Mingjue picks up his bag and pushes past his brother, so terrified of what he might find that he can scarcely breathe: but the sight that greets him in the kitchen is completely bizarre, as if it were something out of a film, instead of real life.

Lan Xichen is sitting at the kitchen island with Wangji beside him, in the same way they usually do when Nie Mingjue eats with them. Wangji is in front of Xichen and slightly to his right, holding a steel bowl filled with wads of bloodstained cloth, and Lan Xichen’s attention is fixed on a gaping wound in the jade-white flesh of his own side.

“What’s going on here?” Nie Mingjue croaks, watching as his boyfriend threads a long, curved needle and draws it through his skin, tying a double knot beside the gash before cutting the piece of suture thread and holding out his hand for another one. “A-Huan, what have you done to yourself?”

He looks on in horror as Lan Xichen finishes stitching up the wound (deftly, easily, as if he had done it a hundred times before) and bandages it, all without a sound of pain or a word to Nie Mingjue. But the job is done before Mingjue can count to fifty, and then the two of them are facing each other: one bewildered, in Nie Mingjue’s case, and the other resigned.

“Have you eaten?” Nie Mingjue asks numbly. He can think of nothing else to say—in fact, he can hardly think at all with Lan Xichen looking at him in mingled agony and shame, as if he had done something wrong here. He hadn’t, of course he hadn’t, because his A-Huan is a lawyer with five bitter enemies for every year he’s been practicing, and no matter what Xichen got tangled up in this time, he couldn’t possibly have shot himself—

“No, I didn’t,” Lan Xichen sighs. “It was either a policewoman or a security guard, I think.”

“What--”

“It was the security guard,” Huaisang mutters, folding his arms across his chest. “The policewoman missed. The security tend to be better marksmen than the cops, in our experience.”

Nie Mingjue closes his eyes.

“Will somebody tell me what’s going on here? Xichen?”

Lan Xichen nods shakily and pulls on a tattered shirt, as if the thin cotton might offer him some form of protection from the conversation ahead. Lan Wangji gets rid of the bloody gauze and the suturing kit, losing his thuggish black clothes on the way, and Huaisang vanishes up the stairs before coming back in a pair of jeans and a soft white sweater.

“We’ll eat first,” Nie Mingjue says gruffly, suddenly desperate to postpone this bizarre confession for as long as he can. “You look dead on your feet, and I don’t want anyone passing out before I’ve heard everything. All right?”

All three of them nod, each one looking guiltier than the next. Nie Mingjue can hardly stand to meet their eyes, so he boils the frozen hangover soup and steams a pot of rice to go with it, scooping the richest portion into Lan Xichen’s bowl before carrying the dinner tray to the table.

“Hurry up and eat,” he orders. “Don’t say a word before those bowls are empty.”

They eat without speaking, silent but for the clicking of their chopsticks; and then, after the last spoonfuls of rice and soup disappear, Nie Mingjue pads off to the living room with Xichen and Huaisang trailing behind him. Lan Wangji brings up the rear, looking like a ghost in his bloodstained clothes, and goes straight to Nie Mingjue’s favorite armchair: leaving him and Xichen without the option to sit close to each other, unless they share the worn loveseat tucked against the back wall.

That is out of the question for obvious reasons, so Huaisang claims the loveseat for himself, and Mingjue and Xichen end up in a pair of easy chairs on opposite sides of the room.

“Well, I’m listening,” Nie Mingjue says at last. “Now talk.”

#nielan #lan xichen #nie mingjue #nie huaisang #art thief au #my fic #oof this is the angstiest thing i've written in a while sdfgh #please rb if you liked it!!#more rbs = more prompts for au #:3c

131 notes · View notes